A new article in the New York Times takes a look at how food magazines have begun to take this whole recession thing into account. And it's about time. Magazines like Gourmet have incorporated columns like "Cook Smart" which showcases meals that are budget-friendly in that they are designed to have leftovers that can transform into other meals throughout the week. And you know what? This is the way we should be cooking. Cook something substantial on a Sunday and then you're set for most of the week by getting creative with those leftovers so it doesn't feel like you're eating the same thing night after night.
"As the high-end magazines try to survive a shaky 2009, it is out with the truffles, in with the button mushrooms." - Stephanie Clifford, NYTimes
Fine. You can take away the truffles. But let me at least drizzle my button mushrooms with a little Truffle Oil. Because as far as I'm concerned, at about $12 a bottle, that's being one smart recession chefy. All the flavor of the real deal at an eensy weensy fraction of the price.
Here's an idea for a Recession Dinner Party: Mushroom Papardelle (sliced mushrooms sauteed in butter and olive oil with shallots and garlic until crisp around edges. cook fresh paperdelle quickly. add to mushrooms. toss with a dash of cream and lots of salt and pepper) finished with a drizzle of truffle oil, a ton of paremesan and fresh parsley. Serve with a large salad of baby greens and craisins or fresh pears and lightly dressed with balsamic vinaigrette. It'll taste like an uber rich indulgence but won't take full advantage of your wallet.
And let your guests bring the wine. Red, please.