Gourmet Can Be Cheap

So, loyal readers, many of you know that the Gourmand Girl is on a major budget while she tries to eek out a living as a writer. But a love of food means I have to eat and I love to eat well. Sometimes it seems as though this is impossible. Well I am here to tell you that gourmet doesn't have to be expensive.

One of the secrets to eating well with little money is to buy things on sale. I have discovered a great new store called Fresh & Easy Neighborhood Market that really helps me do that. (I will reveal the secret strategies of this store in a future post). So last night I fixed a 'gourmet meal' for six for only $8.00. The menu was Braised Short Ribs with Blue Cheese Polenta, Sauteed Mushrooms and Brussels Sprouts. Yum.

Why do short ribs appear on so many high end menus? It isn't an expensive meat, in fact it's pretty cheap. My guess is that it's because you have to cook them for so long for them to be succulent and tender. Well, that's what crock pots were invented for! Polenta seems very gourmet but I bet you wouldn't feel the same way if I called it cornmeal mush, even though that's essentially what it is. Polenta is really easy to make, too, especially if you buy quick cooking polenta. This can be hard to find but I get it at the International Marketplace or at the Jones Market. It's less than $2.00 a box and you can get several meals out of one box. I will say however tht there are no English instructions on the package but once you get the basic idea down, it's simple enough that you don't need instructions.

So, try my menu, I bet you'll get a lot of compliments. No one needs to know that the meal basically cooked itself or that it was inexpensive to make. Splurge on a nice bottle of wine to go with and enjoy!

Slow Cooked Short Ribs

1 lb. carrots, peeled and cut into 1-inch chunks
1 large onion, cut into quarters
4 cloves garlic, minced
2 lb. short ribs, bone in, cut into pieces
1 can (14oz) diced tomatoes
3/4 c. beef broth
1/4 c. dry red wine, like a cabernet
1 Tbsp. dried parsley
2 Tbsp. cornstarch
2 Tbsp. tomato paste
1 Bay leaf

Put carrots, onions and garlic in the slow cooker. In a large pan, heat 1 Tbsp. oil over medium high heat. Salt and pepper short ribs and add them to heated pan and brown on all sides. Put the browned short ribs into the slow cooker on top of vegetables. In a mixing bowl, whisk together the diced tomatoes, beef broth, red wine, parsley, cornstarch and tomato paste so that the cornstarch is thoroughly combined. Pour over ribs. Add the bay leaf. Cover and cook on high for 5 hours. Skim off fat and discard bay leaf. Serve with polenta (or mashed potatoes or rice or good french bread, something to absorb that delicious sauce!)

Blue Cheese Polenta

1 c. quick cooking polenta
3 c. water
3/4 c. milk
1/2 tsp. salt
2 oz. good blue cheese, crumbled

In a saucepan, combine polenta, water, milk and salt. Bring to a boil over medium high heat, stirring constantly. Once it comes to a boil, reduce heat and cook until thickened, about 4 minutes. Stir in blue cheese until melted and creamy. Serve immediately. (It will get really thick as it cools, it still tastes good but it's not as creamy.)