Monday, October 28, 2013

GOURMET MEALS FOR $5 OR UNDER: MEAL 16 OF 25

CHICKEN-N-VEGETABLE RAGOUT
W/ PARSNIP PUREE

Total Cost: $4.02/serving
Total Preparation Time:  50 min


Is there anything more exhilarating than shopping for fresh produce? A few years ago, my answer would have been negative, as I pictured browsing through racks and shelves of clothing, shoes and jewellery. Sure, I followed a healthful diet, but at the time it resembled an expansive not-to-eat list, rather than an opportunity to explore and re-discover. 

Inspired by my recent acquaintance with Chanterelle mushrooms, I dressed Marcus, walked Bob and ventured out to a new shopping location- Choices Market- to try my luck in finding new and exciting ingredients for my next dish. 

The store was large and full of health-oriented foods, many of them proudly sporting organic labels. Having picked up a package of grass-fed ground bison and a bag of organic pearl barley, I headed towards the fruit-and-vegetables section and within minutes, my cart was full of unique ingredients. Parsnip, Shiitake and Oyster mushrooms, gold pearl onions and French fingerling potatoes... Like a child in a candy store, I was mesmerized by the variety of shapes, colours and flavours and thrilled about the tasting fest I planned to throw myself later in the day.

Shiitake Mushrooms


Almost immediately, I knew to combine parsnips, young nugget potatoes, carrots and shallots and blend all into a smooth puree- the base for my dish. To enhance flavour, I cooked chicken broth and used some of it to facilitate the blending process and help puree reach a creamy texture.

Oyster Mushrooms
MEASURE
WEIGHT (g)
INGREDIENT
COST PER PACKAGE ($)
TOTAL COST ($)
COST PER SERVING ($)*
½
77
Carrot, large
3.98/5lb
0.13

1
39
Shallot
1.62/lb
0.14

3
321
Young potatoes
8.77/kg
2.82

2
98
Parsnips
10.19/kg
1.00

TOTAL
4.09*
2.05
*Makes 2 servings

While the ingredients for my puree were cooking, I lightly steamed broccoli, cauliflower, Brussel sprouts and green beans until they were no longer raw but still somewhat crunchy. Soon after I browned all three sorts of mushrooms in real D Dutchmen Dairy butter, then added steamed vegetables, spices and cooked all for another minute.


























MEASURE
WEIGHT (g)
INGREDIENT
COST PER PACKAGE ($)
TOTAL COST ($)
COST PER SERVING ($)*
1
93
Chicken thigh
6.57/kg
0.64

N/A
36
Green beans
6.59/kg
0.24

N/A
45
Broccoli
4.14/kg
0.19            

N/A
68
Cauliflower
3.26/kg
0.22

N/A
47
Brussel sprouts
5.47/kg
0.26

N/A
20
Butter
5.99/lb
0.26            

N/A
23
Shiitake mshrms
33.02/kg
0.76

N/A
32
Cremini mshrms
10.98/kg
0.35

N/A
46
Oyster mshrms
19.80/kg
0.91



Salt & spices

0.10

TOTAL
3.93*
1.97
*Makes 2 servings

It was time to arrange everything on a squeaky clean plate and pour a glass of Cupcake Riesling- the wine brand I discovered while still in Alberta two or three months ago. The sweeter German grape worked well with the delicate puree and flavourful mushrooms in the ragout. Now, here is a truly gourmet dish for a total of $4.02- a figure that would not have bought me half a drink at any well-to-do restaurant in a 300-mile radius.


TOTAL COST ($)
COST PER SERVING ($)
GRAND TOTAL
8.02*
4.02



On another note, most of the ingredients featured above were organic and therefore, priced at a higher- sometimes, significantly- level. Had I purchased the same vegetables at a typical grocery chain store, I would have cut the total cost of the meal by at least a third, which demonstrates incredible affordability of healthful food choices.


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