Quick Fix: No time? Grab a quick turkey wrap
Caroline Wright proves that cooking on a budget doesn't have to include ramen noodles and dollar-stretching meatloaf.
Her first cookbook, “Twenty-Dollar, Twenty-Minute Meals” (Workman Publishing, $12.95), is based on her willingness to look at dinner differently. It's not always about meat and potatoes, she says, and it's definitely not about serving boring and uninspired dishes.
Some of the recipes she created include Simple Miso Soup with Asparagus, Edamame and Pan-Fried Tofu; Grilled Lamb Chops with Cucumber, Oregano and Feta; Seared Pork Chops with Blood Orange, Mint and Wilted Radiocchio, and Butternut Squash Curry with Bulgur.
“These meals are almost on a scale of being elegant, not commonplace,” she says.
The food columnist and former editor for Martha Stewart's “Everyday Food” magazine is one of the speakers at the annual “GoodTaste! Pittsburgh” food show April 20 at Pittsburgh Marriott North in Cranberry.
Besides signing copies of her cookbook, Wright will demonstrate a few of her favorite springtime recipes, which include Steak with Herb Sauce and Buttered Radishes; Grilled Chicken Cutlets with Grapefruit and Watercress Salad; and Fava, Mint and Ricotta Crostino.
The recipes in her book are designed to feed four, but Wright is used to cooking for a crowd. When a dozen or more of her friends drop by on any given weekend, they're usually treated to one of her signature dishes.
“I love cooking in large batches,” she says.
She and her husband call Dallas home, but she says she has plans to move back to New York City soon. That's where she perfected her “frugal cooking” skills for her friends, a diverse group comprised of young professionals, struggling actors and hungry college students. Many of her recipes originated on her food blog and were written with them in mind.
Wright, who was trained at Ecole de Cuisine La Varenne in Paris, says her secret to preparing inexpensive, quick meals is in using good ingredients, including seasonal produce and flavorful things like nuts, spices, cheese and oils that “bring a lot to a dish just by showing up.”
“GoodTaste! Pittsburgh” will feature cooking demonstrations by Lindsey Smith, author of “Junk Food and Junk Moods,” and Pittsburgh chefs Kevin Watson of Savoy and Keith Fuller of Root 174.
Show organizer Dee Weinberg says the cooking show, in its ninth year, “celebrates food as entertainment” and typically attracts 3,000 participants. New this year will be a Flavors of Pittsburgh demonstration area, wine tasting and spirits. The venue is new, too — the show formerly was held at the Monroeville Convention Center.
Candy Williams is a contributing writer to Trib Total Media.
Recipes are from Caroline Wright's “Twenty-Dollar, Twenty-Minute Meals” (Workman Publishing, $12.95).
Fava, Mint + Ricotta Crostino
Serve this dish with a with a simple salad. You can substitute frozen peas for the fava beans.
2 pounds fresh fava beans (to equal 2 cups beans)
1 / 2 cup water
1 tablespoon olive oil
1 / 2 teaspoon red wine vinegar
1 / 4 cup fresh mint leaves
Freshly ground black pepper, to taste
1 cup ricotta cheese
4 thick slices toasted crusty bread
Shell and peel 2 pounds fresh fava beans — to equal 2 cups beans. Bring 1 / 2 cup salted water to a boil in a medium skillet. Add the beans, cover and simmer until tender, 2 to 5 minutes. Drain the beans and return them to the skillet.
Toss the beans with 1 tablespoon olive oil, 1 / 2 teaspoon red wine vinegar and 1 / 4 cup fresh mint leaves; season with salt and pepper. Divide 1 cup ricotta cheese among 4 thick slices toasted crusty bread, spreading it evenly. Top with the bean mixture and serve.
Makes 4 servings.
Grilled Chicken Cutlets with Grapefruit + Watercress Salad
2 tablespoons olive oil, plus oil for the grill
8 chicken cutlets (about 2 pounds)
Salt and freshly ground black pepper, to taste
1 / 2 teaspoon fresh ginger, grated and peeled
2 bunches watercress, thick stems trimmed
Heat a grill to medium-high heat or a grill pan over medium-high heat.
Peel and segment 2 grapefruit, and set aside. Squeeze 2 tablespoons grapefruit juice from the remaining membranes; set aside.
Using a flat meat mallet, pound the chicken cutlets to 1 / 4 -inch thickness. Season with salt and pepper. Lightly oil the grill grates, then grill the chicken, turning once, until cooked through, 2 to 3 minutes.
In a serving bowl, whisk together 2 tablespoons olive oil, 1 / 2 teaspoon grated peeled fresh ginger, and the reserved grapefruit juice in a serving bowl. Toss with the reserved grapefruit segments and 2 bunches watercress. Serve the grilled cutlets with the salad.
Makes 4 servings.
Steak with Herb Sauce + Buttered Radishes
1 tablespoon olive oil, plus 1 / 4 cup
1 1 / 2 pounds London broil steak
Salt and freshly ground black pepper, to taste
1 / 2 cup chopped fresh herbs (such as mint, parsley, and cilantro)
1 small minced clove garlic
2 tablespoons red wine vinegar
2 tablespoons salted butter
20 radishes, cut into quarters (to yield 3 cups)
Heat the oven to 475 degrees.
Heat 1 tablespoon olive oil in a large, ovenproof skillet over medium-high heat. Blot dry 1 1 / 2 pounds London broil steak with a paper towel and season on both sides with salt and pepper. When the skillet is hot, add the steak and brown on both sides, about 3 minutes per side. Transfer the skillet to the oven and roast until the steak reaches the desired doneness, 6 to 8 minutes for medium-rare. Let the meat rest on a cutting board.
While the steak roasts, combine, in a small bowl, the chopped fresh herbs, garlic, 1 / 4 cup olive oil, and red wine vinegar. Season with salt and pepper and set the herb sauce aside.
Heat 2 tablespoons salted butter in a medium skillet over medium-high heat, add the radishes, and cook, tossing occasionally, until lightly browned and crisp-tender, 6 to 8 minutes. Season with salt.
Slice the steak, top with the herb sauce, and serve with the radishes.
Makes 4 servings.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Time is of essence for Pitt in finding football coach, athletic director
- Analysis: Misunderstood Chryst served Pitt well
- Fleury’s career-best 6th shutout lifts Penguins over Avalanche in overtime
- Steelers must be creative in providing snaps for linebackers
- Assistant at Duke eyes Pitt football job
- Pitt coordinator Rudolph is considered hot coaching commodity
- High school basketball notebook: Plum grad Cressler returns as volunteer assistant for Knoch
- Beacons track shoppers’ smartphones amid retailers’ aisles
- Greensburg high school roundup: No. 3 Norwin girls take down No. 1 North Allegheny
- LT High school roundup: Kittanning offense comes to life in win over Knoch
- High school roundup: No. 2 CW North Catholic cruises past No. 4 Riverview