Home > Dinner, fish, Food Politics, Pasta, Recipes, Seafood > Slow Food USA $5 Challenge

Slow Food USA $5 Challenge

Slow Food USA laid down the gauntlet: Prepare a slow food meal from whole foods, for less than $5 per serving.  At $5, these meals are less expensive than fast food, and support the ideals and the budget many of us have for feeding our families.  I’ve been looking forward to posting a meal for a few weeks now.

Given that the challenge date falls on Saturday, there was no question how I was going to approach my challenge. Saturday is farmers’ market day for our small business, and we would be covering two markets, Western Wake Farmers’ Market and The Saturday Market.  Our family MO is we split up to cover these venues, and each of us does a little shopping, with no consultation with the others (except to make sure we don’t duplicate items) – this way everybody gets to have something that they wanted during the upcoming week.  Sometimes we have meal ideas when we buy, other times the ingredients just speak to us.  I was simply going to work with whatever we brought home today, with no preconceived notion about what to prepare.

Today turned out to be a banner day for fresh food.  It’s change of season, so our market bags were overflowing with loot: first-push mustard greens, Sungold cherry tomatoes, shitake mushrooms, pears, whole chicken and chicken livers, fall asparagus, flounder and swordfish, eggs, queso fresco, butter beans, okra, and a few things I’m sure I’ve forgotten.  In the end, two things spoke to me: fall asparagus, because I have never before encountered it (the vendor told me that when asparagus plants become very mature, they produce a little in the fall, in addition to the usual spring harvest), and the swordfish steaks, because we don’t really enjoy frozen seafood, so our habit is to eat seafood starting Saturday evening and keep eating it every night until we finish what we bought on Saturday (so weekends are usually fish nights, as is Monday about half the time).

The final dish wound up being Homemade Pappardelle Pasta in Brown Butter Lemon Cream Sauce, with Lemon-Caper Swordfish Steaks and Autumn Asparagus and Sweet Red Peppers.

After a long, raw day at rainy farmers’ markets, we were all in the mood for a more hearty meal than the summer fare we’ve enjoyed till now.  My thoughts turned to pasta.  While I have no moral objection to boxed pasta, after a long week I needed the kind of therapy that comes from making pasta from scratch.  And while I love making pasta dough, I lose patience with tedious preparations on Saturday nights, since I usually don’t start making dinner till after 5 PM.  Pappardelle noodles are lazy man’s noodles: rich and delicious, but quick and easy to make: literally 5 minutes to prepare dough, and about 10 minutes to roll and cut after the dough has rested for a half hour.

I also don’t want to fuss with sauce after working all day, so a brown butter sage lemon cream sauce was just what the doctor ordered.  It’s a simple, delicious way to dress pasta in no time flat.

Swordfish steaks were a last minute addition to my market basket from Not Lin of Locals Seafood, after I realized the the single whole fish he reserved for me was not going to be enough to feed four people well.  We had a quick negotiation about them, a calculus that involves the exchange of market goods and cash in varying amounts each week.  I’ve adjusted my meal cost calculations to account for the true street price of the ingredients I used, however, so you can rest assured that you can reproduce my meal for the amounts I quote.

The star of my meal, however, was fall asparagus.  Gertrude’s Garden Gems had this unusual offering, and it could not be passed up, or passed over this evening.  Asparagus is a spring treat with a short season, and having it in the fall was an extraordinary treat. I decided to pair it with peppers from Redbud Farm.

Here’s the photo blog on how to pull the meal together:

Make a basic pasta dough by combining 3 cups of flour, 2 tsp salt and 3 eggs. Knead by hand or with a machine until you achieve a compliant ball that isn't sticky. You may need to add a few tablespoons of water - add them one TBSP at a time till the dough comes together. If you add too much water, don't panic, just dust in a little more flour to compensate. When the dough is kneaded, wrap in plastic wrap and refrigerate for at least a half hour.

Cut off hunks of dough a little bigger than a golf ball, and roll them on a well-floured surface (or with a pasta machine) till they are a few millimeters thick. Cut noodles about 3/4" wide.

While the pasta dough is resting, marinate the swordfish in lemon juice (the juice of half a lemon). You can add some white wine, too, if you like.

Here are the noodles, asparagus and peppers. Trim the woody ends of the asparagus (about the bottom inch or two) and blanch for about a minute, then shock in cold water. You'll reheat them in the pasta water immediately before serving. Cut the peppers in a coarse dice.

Pan sear the peppers in some EVOO. Just a few minutes is enough. Retain the oil in the pan as the base of the cream sauce.

Pan sear the swordfish in EVOO and cook gently until cooked through to desired doneness. About 5 minutes per side was enough for these steaks. Meanwhile, get the sauce started by melting half a stick of butter in the pepper pan with the zest and juice of 1 lemon, and add about 1 TBSP dried sage.

Boil the pasta till al dente, about one minute or maybe two. It's fresh, so it needs hardly any cooking. Also, add capers and caper vinegar to fish (about a TBSP of each). Turn the cooked pasta out into the browned butter, and add about 4 ounces of half and half or heavy cream. Toss gently till noodles are coated and warmed, about 2 minutes.

Plate the meal as you like. This is one suggestion.

That’s all there is to it.  It was about 30 minutes of prep, 30 minutes of waiting for dough to rest, and maybe 10 or 15 minutes active cooking.

Here’s the costing:

 Total Cost Portions  Cost per Portion
Protein fish  $         13.50 4  $                         3.38
Capers  $           0.20 4  $                         0.05
Pasta flour  $           0.52 5  $                         0.10
eggs  $           1.14 5  $                         0.23
Sauce Butter  $           0.27 5  $                         0.05
Lemon  $           0.33 5  $                         0.07
Cream  $           0.28 5  $                         0.06
Veg Asparagus  $           1.75 4  $                         0.44
Peppers  $           1.00 4  $                         0.25
Marco Polo EVOO  $           0.25 5  $                         0.05
Salt  $           0.04 4  $                         0.01
Pepper  $           0.04 4  $                         0.01
Total per portion:  $                         4.69

We achieved the Slow Food criteria pretty easily, and had a luxurious meal for less than the cost of a fast food meal.  You can do it, too!

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