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Sunday, August 20, 2006 |
This week’s Chef on a Shoestring was Joey Campanaro from The Little Owl restaurant in Greenwich Village. Here’s his menu:
Arugula and Peach Salad with Brie Toasts
Roasted Chicken on a bed of Sautéed Mushrooms, Spinach and Tomatoes
Strawberry Plum Cobbler
The white peaches and quartered mission figs shown here go into the salad! A little sugar in the vinaigrette helps it all make sense.
11:56:26 PM 
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Brie toasts are also a keeper.
11:43:50 PM
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The plums are sautéed in a little butter, then the pan is deglazed with sparkling apple juice and you cook them down, mix with the strawberries, top with almond streusel, and bake.
11:38:28 PM
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I know someplace in town has Labrie yogurt (made in Israel), but I substituted Greek yogurt for the topping in this Strawberry Plum Cobbler. I added lemon zest in addition to the sugar and lemon juice called for in the recipe. This makes the third time a chef has used this topping on Chef On A Shoestring. It’s a keeper, simple but elegant.
11:33:25 PM
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