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Video: Sandra Lee’s money-saving meals and wine under $20

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    >>> kitchen," we are pairing money-saving meals with wines that cost under $20 too. and when she's not busy with her food network show, sandra's restaurant, sandra lee is hard at work on her new magazine and the first issue is out now. good morning to you.

    >> good morning, my dear.

    >> we've got great recipes going. are these the things we would find in the magazine?

    >> exactly what you're going to find in the magazine. great wine pairings under $20 combined with fabulous foods. i'm paying attention to my eggs here.

    >> this is crispy potatoes and cheese eggs.

    >> i've got grated potatoes, heavy on the salt and pepper , little bit of olive oil in the pan. butter first.

    >> can't skip the butter.

    >> what am i thinking?

    >> key step.

    >> as the butter goes in, bottom of the pan, it'll melt as you go, that's fine. now, p out it in there, pat it down flat, you have a potato pancake . flip that after five minutes.

    >> you want me to flip this?

    >> go ahead.

    >> you're a brave woman .

    >> go for it.

    >> i don't want to mess it up.

    >> i know you now how to do it. this is some crown royal going into my cheese mixture. now in here was just shallots that i took a little bit of butter and sauteed up until they're soft, flour goes in there, two tablespoons, you want to cook that for two minutes until the flour taste comes out. the milk goes in half and half , and you want to put in your whiskey, bourbon.

    >> what kind of cheese did you use?

    >> any kind of soft cheese you like. you know, i like, frankly, i like munster provolone. look at how cheesy that is.

    >> yum.

    >> on top of your potato pancake they go. sorry about the bottom of the pan.

    >> this looks like comfort food to me.

    >> this is a gorgeous dish. now, on top of there would go -- just some caviar on top of there and a little bit of chives and some cheese sauce.

    >> great.

    >> now this is great for a brunch, but also fantastic for breakfast for dinner. let's talk about wine. this is butterfly kiss , hints of pear, mango, and lemon, the price point at $12.99. buy this where they sell wines. where i come from, they sell wine in the grocery store.

    >> me too. and champagne, would you pair that with it too?

    >> either/or. that would be beautiful, as well. that bottle is going to be just under $20 at $19.99.

    >> great.

    >> and now back here, let's go quickly. if you don't have time for a big turkey dinner, we are going to do game hens. this is what i'm making, no the the big turkey .

    >> okay.

    >> this is in the magazine. lemon and garlic paired beautifully. this is $17.99. very full-bodied.

    >> great.

    >> lots of spice and it's elegant and smooth.

    >> you throw them in the oven?

    >> that's got olive oil , lemon, garlic, that's it. about 20 to 25 minutes per pound.

    >> what's for dessert?

    >> and dessert is in the slow cooker. this is a beautiful, hot mocha cake. you take some chocolate cake mix, you want this?

    >> just a fork, yeah. thank you.

    >> all right.

    >> so it's just a cake mix , make it normal, but on top you put the instant pudding and 2 cups of warm milk and marshmallows cook it down. this is $11.99 a bottle.

    >> the price is right on that. professionals after your local

TODAY recipes
updated 11/14/2012 4:23:35 PM ET 2012-11-14T21:23:35

Recipe: Crispy potatoes with cheesy eggs

  • 4 tablespoons unsalted butter
  • 1 teaspoon extra-virgin olive oil
  • 2 large russet potatoes
  • Kosher salt and freshly ground black pepper
  • 1 small shallot, finely diced
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 2 tablespoons whiskey, such as Crown Royal
  • One 8-ounce piece brie, rind removed and cut into small pieces
  • 6 large eggs
  • Black lumpfish caviar, for garnish
  • Finely chopped fresh chives, for garnish

1. Put a medium nonstick skillet over medium heat and add 1 tablespoon of the butter and the oil. Peel and grate the potatoes on the large holes of a box grater or in a food processor. Sprinkle the potatoes well with salt and pepper and toss to coat. When the skillet is hot, add the potatoes, pressing them down and flattening them out to evenly cover the bottom of the skillet. Cook until the potatoes are well browned on the bottom, monitoring the heat as you go so they don't burn. Carefully flip over the pancake, keeping it in one piece, and brown it on the other side. Remove to a paper towel-lined plate and keep warm.

2. While the potatoes are cooking, put a small skillet over medium heat and add 2 tablespoons of the butter. When the butter has melted, add the shallot and cook until it softens. Sprinkle over the flour and cook for a minute or two. Pour in the cream and bring to a boil. Add the whiskey and bring to a boil. Reduce the heat and simmer for a few minutes until it thickens a bit. Turn off the heat and add half the cheese. Stir to melt the cheese. Taste and adjust the seasoning with salt and pepper. Cover and keep warm.

3. In another medium skillet over medium-low heat, add the remaining tablespoon butter. Whisk the eggs well and sprinkle them with salt and pepper. Pour the eggs into the pan, add the remaining cheese and reduce the heat to low. Cook slowly until the cheese is melted and the eggs are cooked through but soft.

4. Place the potato pancake on a serving plate. Top with the cheesy eggs and pour on the sauce. Dollop on the caviar and sprinkle over the chives. Cut into 4 slices and serve.


Wine pairings:

Butterfly Kiss Pinot Grigio: This delightfully light white wine has a kiss of pear, lemon sorbet and mango flavors. $12.99

Le Grand Courtage Blanc de Blancs Brut: The crispness of the sparkling wine with undertones of Granny Smith apples, honeysuckle, strawberry and toasted brioche will cut through the eggy, cheesiness of the dish. $19.99

Serving Size

Makes 4 servings

Recipe: Cornish game hens with garlic and lemon

  • 6 lemons
  • 6 garlic bulbs
  • 3 (1 1⁄2-pound) frozen Cornish game hens, thawed
  • 3 tablespoons olive oil
  • 1 tablespoon chopped fresh parsley
  • 1 1⁄2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 6 sprigs fresh rosemary
  • Garnish: Fresh rosemary sprigs

1. Preheat oven to 450 degrees. Cut 5 lemons in half and the remaining lemon into quarters. Cut 3 garlic bulbs in half. Cut off and discard pointed ends of the 3 remaining garlic bulbs.

2. Rinse hens inside and out with cold water. Drain cavities well; pat dry with paper towels. Rub hens with olive oil and sprinkle with parsley, salt and pepper. Place 1 lemon quarter, 1 rosemary sprig and 1 garlic bulb half in cavity of each hen. Tie legs with kitchen twine. Tuck wing tips under.

3. Place hens, breast sides up, in heavy roasting pan and arrange remaining lemon pieces, garlic and rosemary sprigs around hens. Bake for 25 minutes. Reduce temperature to 350 degrees and bake for 25 more minutes or until hens are golden brown and juices run clear. Let stand for 15 minutes before serving. Garnish with rosemary sprigs.


Wine pairing:

Chalone Vineyard Monterey County Pinot Noir: This elegant red wine has a velvety texture on the palate and lush berry aromas. $14.99

Serving Size

Makes 3 servings

Recipe: Hot cocoa cake

  • Butter-flavored cooking spray, Mazola Pure
  • 2 cups milk
  • 1 (18.25-ounce) box chocolate cake mix, Betty Crocker
  • 1 1⁄4 cups water
  • 3 large eggs
  • 1⁄3 cup canola oil, Wesson
  • 1 (5-ounce) box chocolate cook-and-serve pudding mix, Jell-O
  • Miniature marshmallows, Kraft
  • Chocolate-flavored syrup, Hershey’s

1. Coat a 5-quart slow cooker with cooking spray; set aside. In a small saucepan over high heat, heat milk until almost boiling. Remove from heat; set aside.

2. In a large mixing bowl, combine cake mix, water, eggs and canola oil. Using a handheld electric mixer, beat at medium speed for 2 minutes, occasionally scraping side of bowl.

3. Transfer batter to prepared slow cooker. Sprinkle pudding mix over cake batter. Slowly pour in hot milk.

4. Cover and cook on low-heat setting for 4 hours. (Do not lift lid for first 3 hours of cooking.)

5. Turn off slow cooker. Sprinkle cake with 1 cup of the marshmallows. Cover; let stand for 5 minutes.

6. Serve warm by scooping out cake. Top with additional marshmallows and chocolate-flavored syrup.


Wine pairing:

Rose ’N’ Blum Pink Moscato: Pretty in pink, this rosy-hued wine has notes of apricot and a fragrant jasmine bouquet. $11.99

Serving Size

Makes 10 servings

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