| 2 Tbsp. extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 2 Tbsp. butter |
1 1/2 teaspoons |
$3.99 per 16 ounces
|
$0.06 |
| 1Â 1/2 c. roasted red pepper, skins removed, seeded, and, sliced, into 1-inch pcs |
1/3 cup |
$2.19 per pound
|
$0.27 |
| 4 lrg portobello mushroom, cleaned, stems removed, and, sliced |
1 portobello mushroom |
$1.99 per pound
|
$0.37 |
| 2 x leek, large, cut in half, cleaned, (dark green removed), sliced into 1/2-inch pcs |
1/2 leek |
$1.88 per pound
|
$0.01 |
| 2 Tbsp. roasted garlic, smashed |
1 1/2 teaspoons |
$4.00 per pound
|
$0.04 |
| 1 c. goat cheese |
1/4 cup |
$6.59 per 5 1/2 ounces
|
$2.50 |
| 1/2 c. chives, cut in 1/2-inch lengths, reserving longer pcs for garnish |
2 tablespoons |
$2.59 per 2/3 ounces
|
$1.66 |
| 5 lrg Yukon Gold potato, peeled, sliced to 1/16-inch thickness, and, rinsed |
1 1/4 yukon gold potato |
$4.99 per 10 pounds
|
$0.51 |
| Â Â vegetable stock, as required |
1/4 stock |
$3.69 per 32 ounces
|
$0.24 |
| Â Â Sauce |
1/4 sauce |
n/a
|
|
| 1 Tbsp. butter |
3/4 teaspoon |
$3.99 per 16 ounces
|
$0.03 |
| 1 Tbsp. minced shallot |
3/4 teaspoon |
$3.99 per pound
|
$0.02 |
| 1 tsp roasted garlic |
1/4 teaspoon |
$4.00 per pound
|
$0.01 |
| 2 Tbsp. white wine |
1 1/2 teaspoons |
$0.35 per fluid ounce
|
$0.09 |
| 1Â 1/2 c. 35% cream |
1/3 cup |
$3.29 per quart
|
$0.31 |
| 2/3 c. goat cheese |
2 tablespoons |
$6.59 per 5 1/2 ounces
|
$1.67 |
| 1/2 x lemon, juiced |
1/8 lemon |
$0.80 per item
|
$0.10 |
| 3 Tbsp. chives, finely, minced |
2 1/4 teaspoons |
$2.59 per 2/3 ounces
|
$0.62 |
| Total per Serving |
$8.60 |
| Total Recipe |
$34.39 |
Suggestions?