Riding Out the Recession: Gourmet on a Budget
By: Courtnee Hembree
Updated: May 12, 2009
Tough times, yes, but these top chefs say there's no reason to abandon your gourmet fantasies just because you are tightening your purse strings. "Don't feel deprived even if it's a rough time," says chef, Heather Logan. "Just be a little bit more shrewd with it."
The first tip: make clever substitutions.
A good example is with meat. Instead of pricey tenderloin, try a cheaper cut of beef, pounded to make it more tender.
Table salt works in a pinch, and while the tartness of sun dried tomatoes is delicious, you can get by with drained, canned tomatoes.
Fresh herbs can be pricey too if you don't grow your own.
Stick with the dried and just use less and make your own heavy cream.
"What I would do," suggests Logan, "is make a white sauce, make a roux with butter and flour, and use regular milk."
Simple solutions to keep you cooking under budget.
"You're entertaining on a dime and no one will know."
Related Links:
Riding Out the Recession
