- Hi, I'm Rie, I'm a Tasty producer.
Today, my coworker and friend, Betsy,
challenged me to make three-course meals for two people
with limited budget of--
- With a limited budget of whatever is in this piggy bank.
But, you will also have access to
a few freebies in the pantry.
Good luck. - Thank you.
My budget is $15.
First course, I'm going to use shallot,
and I'm going to use half shallot for my first course,
and I'm going to use the other half for my main dish.
I just sharpened my lady, so it's very sharp.
And you kind of want to slice like, very thin.
And I'm going to soak
shallot in the water.
It kind of removes the bite, like oniony flavor.
So moving on to the next step,
I think this is one of the exciting things,
I'm making ricotta cheese.
Add two cups of milk, heated over medium heat
for five to eight minutes.
Adding two tablespoons of white vinegar
and one teaspoon of salt.
I'm gonna give it a gentle stir.
So while my ricotta is sitting over there,
I'm going to cut my produce.
I picked a tomato and peach.
So, I like using seasonal ingredients
'cause it's cheaper and it tastes much better.
Okay, so I drained my shallot.
I want to just pat dry 'cause
nobody likes watery salad.
And I'm going to make a little dressing.
One and a half tablespoon of olive oil.
Half tablespoon vinegar.
Half teaspoon of salt.
And black pepper. (pepper mill grinds)
Just drizzle over.
I like tossing salad with using my hand,
'cause hands, your hand is the best tool.
So this is pretty much done,
I'm gonna just keep in the refrigerator
and I'm going to finish my ricotta next.
It's separated.
And oh ho ho.
I'm going to strain this for 15 to 20 minutes.
I'm going to just put it in the refrigerator
so it will separate from curd to whey,
and I'm going to discard the whey.
By the way, (laughs)
by the way, whey is this watery part, this liquid part,
and the curd is the cheese part.
The first thing I want to do is prep clams.
What you want to do is scrub those clams
because it's usually coming dirty.
And now I'm going to soak them with salt water.
So I'm going to keep them in the refrigerator.
I changed water for my clams into fresh water right now.
Another protein is shrimps.
People think it's a little expensive,
but if you only buy six shrimps,
it's not too expensive.
And when you are buying shrimp, I recommend to buy
shell-on shrimp so it's cheaper
than buying peeled and deveined shrimp,
because they add the cost of labor fee.
So my labor is free. (laughs)
To devein, you want to cut the back part.
(laughs) So gross.
I think this is good for two, right?
Yeah.
I'm going to start boiling pasta.
Next, I'm going to cook my shrimp.
I have two tablespoons olive oil,
and butter.
And I'm going to cook the shrimp.
And shrimp cooks super quick, and if you cook too long
it will become like rubbery texture,
so you just want to
quick, a minute.
And I'm going to add the shallots
and garlic.
And a quarter teaspoon of chili pepper.
And once shallot is translucent
and have a nice good fragrance,
you're going to add a half of white wine.
When you are cooking with alcohol,
you don't necessarily need to use expensive wine
because we are cooking anyways.
Clam is opening already.
It's done.
(laughs)
I want to just remove these clams
so I don't overcook it.
Now I'm going to add my pasta.
My main dish is almost done.
Always taste your food.
Mm, perfect.
So first step, I'm going to heating up
one cup of heavy cream.
Vanilla extract.
And I'm doing one teaspoon.
And while it's going, I'm going to mix
sugar and three egg yolks.
I decided to make this dish
because eggs and sugar are freebies.
So I've got boiling water,
my heavy cream mixture is cool to touch.
All right, so it is well-mixed,
and I'm going to put them in the ramekins.
The reason I'm putting on a cloth,
when you are cooking, ramekin won't move around
while baking or I'm removing the dish.
Pour hot water.
All right, going to the oven.
Creme brulee is baked.
I want to have a jiggle in the center.
I'm going to chill these
two babies in the refrigerator
for at least two hours
so it will set.
Ricotta cheese, look.
You kinda want to drop some ricotta here and there.
We're gonna top with some chiffonade basil.
And when you plate pasta, you kinda want to do
a little bit high, not flat.
So kinda, you know,
twist the tongs.
Three shrimps each, and three clams.
I'm going to top with basil.
Sprinkle.
I kind of want to make it even.
So if you don't have a blowtorch,
this is the easiest way to caramelize the sugar on top.
So I'm just heating up with this open flame,
so please be careful when you're doing at home.
Woo hoo, oh my God.
Look at that, that's a good brulee.
Yay, so my three courses are ready to serve.
I'm going to bring my friend Connie and Ramon.
I hope they think this meal is more than $15 worth.
Hi Connie and Ramon.
- Hi, Rie. - Hi.
- Ooh. - Hi.
- Ooh. - So here's the first course.
It's tomato and peach and homemade ricotta salad.
- Cheers.
- Cheers. - Cheers.
I'm gonna do a dance.
It's that good. (laughs)
I think a dish like this would be like 12, $15?
- [Ramon] I don't know, it's what,
tomatoes and fruit?
- Yeah, but like at a hipster restaurant
where it's like all chi chi chic.
- Oh, yeah, okay, if you go to Hollywood, yes.
- Somebody's gotta pay for all the mason jar light bulbs,
you know? - Yeah.
- Now your second and main course,
the seafood pasta. - Ooh, wow.
- Wow. - Enjoy.
- [Connie] (laughs) Noodle overboard.
- It's really good. - This is so good.
I definitely associate like a seafood pasta dish
like this with some big bucks.
This is why I don't make it at home.
This is like a $20 dish at a restaurant, for sure.
- Oh yeah, easily.
- The last course, creme brulee.
- Ta da, thank you.
- Oh wow, nice, thank you Rie.
- Cheers. - All right, cheers.
- Yes.
- So, how much do you guys think
the three courses for two people cost me?
- I would say like 45?
Maybe if you got stuff on sale
and you rummaged through the ads for coupons.
- Clipped coupons. (laughs)
At least 60.
- I just used $15.
- No. - $15?
(Rie laughs) - No way.
- 15, one-five. - What?
- Can we go grocery shopping with you next time?
(Rie laughs)
You're like the grocery food master.
- Thank you.
Grocery food master, another title I earned.
(Connie and Ramon laugh)
I actually have one more surprise for you.
- I love surprises. - wow.
- Be right back. - All right.
- Do you think it's a puppy?
- It's not a puppy. (laughs)
- Wow. - I made a cocktail spritzer
with peach I used for salad
and leftover wine and club soda.
So now you guys know what's possible with only $15.
- Cheers to that.
- Cheers to that. - Cheers.
- [Ramon] That's good. (women laugh)
Can I take this home?
(cheerful music)