Dec 3: Burrata, Prosciutto & Cherry Tomatoes; Frogmore Stew


For lunch today we went a little overboard with a delicious platter of burrata cheese, with prosciutto on a bed of watercress drizzled with a balsamic reduction. Every bit of the meal was good, and it’s so much more photogenic than Frogmore Stew, it’s featured.

  • The Burrata was $4.99 or $2.50 per serve
  • The Black Forest Ham (prosciutto style) was $3.99 or $2.00 per serve
  • We used about half the 74c tomatoes, or 19c per serve
  • Add 10c for watercress.

Today’s lunch wasn’t the cheapest at $4.79 per serve, but it was good. The salty ham is a perfect foil for the fresh cheese burrata, while the tomatoes add an acidic freshness to the plate.


A return to a favorite that we haven’t had since last March: Frogmore Stew. Think southern boil with potatoes, shrimp, corn, etc, but where the stewing liquid is turned into a sauce.

The recipe serves four (at least). We keep the shrimp out of the soupy mix until each meal, cooking only enough for that meal to prevent the shrimp over-cooking when reheating.

  • Leaks cost $2.99 or 75c per serve
  • The can of diced tomatoes cost $1.49 or 38c per serve
  • The fish stock was $3.99 or $1.00 per serve
  • A cup of white wine is about 80c or 20c per serve
  • Potatoes add 30c per serve
  • The corn cost $3.49 or 88c per serve
  • Chicken andouille sausage cost $3.99 or $1.00 per serve
  • Shrimp cost $3.00 per very, very generous serve
  • Other ingredients add another 25c per serve.
Frogmore Stew

Dinner tonight cost us $7.76 per serve, and was as good as it always is.

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