Cooking for Two (43 page)

equipment, 5–7

escarole, white bean and roasted garlic soup, 22–23

feta cheese:

in potato spinach casserole, 84–85

stuffed baked potatoes with shrimp, dill and, 88–89

tabbouleh with shrimp, dill and, 58

figs, pan-seared duck breasts with honey and, 169–70

fish and shellfish, 123–45

fillets in parchment, 134

and potato chowder, 30–31

seafood salad, 56–57

see also specific fish and shellfish

frittata, smoked trout cream cheese, with dill sauce, 144–45

fruit desserts, 237–52

apple cranberry cobbler, 238–39

baked bananas with rum, 247

coconut crepes with tropical fruit sauce, 251–52

ginger honey poached pears, 248–49

lemon meringue tartlets, 242–43

rustic apple tart, 240–41

spiced fruit compote, 250

strawberry chocolate tartlets, 245–46

fusilli and meatballs, 98–99

garlic:

cod roasted over Swiss chard and, 135–36

–lemon Cornish game hens, 163–64

roasted, escarole and white bean soup with, 22–23

shrimp with peppers and, 124–25

gingerbread cookies, 213–14

ginger-honey poached pears, 248–49

goat cheese:

spaghetti with eggplant, bell pepper and, 100–101

stuffed baked potatoes with zucchini, walnuts and, 89–91

grapefruit, chicken, and cumin vinaigrette, Southwestern salad with, 50–52

green beans, sour, Chinese minced pork and, 181

green chile stew, Bolivian, 34–35

green peppercorn sauce, sautéed pork cutlets with, 172–73

Gruyère, stuffed baked potatoes with ham and (au croque monsieur), 91–92

Hawaiian steaks, 196–97

hazelnut lemon biscotti, 217–18

hoisin sauce, 106

ice cream burritos, 268

icing:

cream cheese, carrot cake with, 262–63

lemon, lemon cake with, 260–61

ingredients, 7–14

jambalaya, 32–33

Japanese-style steamed mussels, 129

kabobs:

chicken tikka, 161–62

Korean beef, 194–95

Korean beef kabobs, 194–95

lamb: “frenched” rack of, 185

–stuffed bell peppers, 182–83

tea-rubbed rack of, with roasted potatoes, 184–85

leeks, chicken and dumplings with parsnips and, 158–59

lemon:

cake with lemon icing, 260–61

chicken sauté, 150–51

–garlic Cornish game hens, 163–64

–hazelnut biscotti, 217–18

–meringue tartlets, 242–44

linguine:

nogada, 104

with sage pesto, 96

Linzer cookies, 215–16

macaroni and cheese, 62–63

main course salads, 45–60

aux lardons (poached egg and warm bacon dressing), 46–47

curried tuna stuffed tomatoes, 55

pork satay, 48–49

quinoa, with red onion, cucumber and walnuts, 59–60

seafood, 56–57

soba noodle chicken, 53–54

Southwestern, with chicken, grapefruit and cumin vinaigrette, 50–52

tabbouleh with shrimp, feta and dill, 58

mango chutney, 10

maple crème brûlée, 234–35

meatballs:

fusilli and, 98–99

Swedish, 192–93

meatloaf, chutney-glazed, 190–91

meringue cookies, walnut chocolate chip, 221–22

mocha soufflés, 266–67

mole chili, 40–41

mozzarella, smoked, spaghetti with

fresh tomatoes, pancetta and, 102

mushroom(s):

–barley soup, 20–21

crispy polenta with, 113–14

dried, 9

sauce, steaks with, 200–201

Thai-inspired squash and basil stew with, 28–29

mussels, steamed, 128–31

in brandy with apples and sage, 130

in coconut curry, 128–29

Japanese-style, 129

mustard sauce, sautéed pork cutlets, with, 174

nogada, linguine, 104

noodles:

buttery caraway, sautéed veal cutlets with, 204–5

casserole, tuna, 64–65

rice, with dried pears and cherry tomatoes, 105–6

soba, chicken salad, 53–54

see also
pasta

nut cake, 264–65

oatmeal peanut butter cookies, 210

onions, 10

quinoa salad with cucumber, walnuts and red, 59–60

orange:

scallop stir-fry, 126–27

snapper fillets with pecans and, 137–38

stir-fry variations, 127

–vanilla icebox cookies, 223–24

pancetta, 10

spaghetti with fresh tomatoes, smoked mozzarella and, 102

panko, 160

pan-seared duck breasts with honey and figs, 169–70

Parmesan, no-fry eggplant, 86–87

Parmigiano-Reggiano, 11

parsnips and leeks, chicken and dumplings with, 158–59

pasta, 93–106

beef and mac casserole, 66–67

Bolognese, 94–95

macaroni and cheese, 62–63

turkey Tetrazzini, 73–74

see also
noodles;
specific kinds of pasta
peanut butter oatmeal cookies, 210

pear(s):

dried, rice noodles with cherry tomatoes and, 105–6

ginger honey poached, 248–49

pea soup, fresh, 26–27

pecans, snapper fillets sautéed with orange and, 137–38

peppers:

Anaheim, 71–72

bell, lamb-stuffed, 182–83

bell, spaghetti with eggplant, goat cheese and, 100–101

shrimp with garlic and, 124–25

pesto, sage, linguine with, 96

pimiento sauce, steamed whole snapper with, 142–43

polenta with mushrooms, crispy, 113–14

pork:

Chinese minced, and sour beans, 181

chops, smoked, with apples, 175–76

oven-barbecued ribs, 177–78

posole, 36–37

satay salad, 48–49

sautéed, cutlets with green peppercorn sauce, 172–73

sautéed, cutlets with mustard sauce and, 174

spice-rubbed, tenderloin with chile beans, 179–80

posole, pork, 36–37

potato (es), 11

elegant, 185

and fish chowder, 30–31

“pulled,” and vegetable sandwiches, 115–16

roasted, tea-rubbed rack of lamb with, 184–85

and spinach casserole, 84–85

stuffed baked, au croque monsieur (ham and Gruyère), 91–92

stuffed baked, with shrimp, feta and dill, 88–89

stuffed baked, with zucchini, goat cheese and walnuts, 89–91

and turkey, sweet-and-sour, 167–68

pot pie, chicken, 75–77

pot roast stew, Yankee, 38

puddings, 227–35

baked rice, 232–33

cinnamon almond chocolate, 230–31

maple crème brûlée, 234–35

vanilla, 228–29

quinoa salad with red onion, cucumber, and walnuts, 59–60

radishes, sautéed chicken with, 148–49

raspberry almond cheesecake, 256–57

red cooked tofu, 109–10

rib roast for two, 202–3

ribs, oven-barbecued, 177–78

rice:

arroz con pollo, 80–81

pudding, baked, 232–33

stovetop chicken casserole with, 78–79

rice noodles with dried pears and cherry tomatoes, 105–6

rum, baked bananas with, 247

rustic apple tart, 240–41

sage:

mussels steamed in brandy with apples and, 130–31

pesto, linguine with, 96

salad dressing (s):

cumin mayonnaise, for Southwestern salad with chicken and grapefruit, 50–52

cumin vinaigrette, Southwestern salad with chicken, grapefruit and, 50–52

for soba noodle chicken salad, 53–54

warm bacon, salad with poached egg and, 46–47

salade aux lardons, 46–47

salads,
see
main course salads

salmon, Southwestern glazed, 139

sandwiches, “pulled” potato and

vegetable, 115–16

sauces:

curry carrot cream, ziti with, 103

dill, smoked trout cream cheese frittata with, 144–45

green peppercorn, sautéed pork cutlets with, 172–73

mushroom, steaks with, 200–201

mustard, sautéed pork cutlets with, 174

pimiento, steamed whole snapper with, 142–43

for sesame tuna steaks, 140

sweet-and-sour, potatoes and turkey with, 167–68

for Swiss chard enchiladas, 119–20

tropical fruit, coconut crepes with, 251–52

scallops:

in seafood salad, 56–57

stir-fry, orange, 126–27

seafood salad, 56–57

sesame tuna steaks, 140–41

shallots, 13

roasted, celery root and almond soup with, 24–25

shellfish,
see
fish and shellfish

shrimp, 13

in arroz con pollo, 80–81

in jambalaya, 32–33

with peppers and garlic, 124–25

in seafood salad, 56–57

stuffed baked potatoes with feta, dill and, 88–89

tabbouleh with feta, dill and, 58

snapper:

fillets sautéed with orange and pecans, 137–38

steamed whole, with pimiento sauce, 142–43

soba noodle chicken salad, 53–54

soufflés, mocha, 266–67

soups:

celery root and almond, with roasted shallots, 24–25

escarole, white bean and roasted garlic, 22–23

fish and potato chowder, 30–31

fresh pea, 26–27

mushroom barley, 20–21

Southwestern:

glazed salmon, 139

moo shu chicken wraps, 156–57

soy sauce, dark, 110

spaghetti:

with clams, 97

eggplant, bell pepper and goat cheese, 100–101

with fresh tomatoes, pancetta and smoked mozzarella, 102

spiced fruit compote, 250

spice-rubbed pork tenderloin with chile beans, 179–80

spinach and potato casserole, 84–85

squash:

baked chicken with chard and, 152–53

Thai-inspired mushroom and basil stew with, 28–29

steaks:

au poivre, 198–99

Hawaiian, 196–97

with mushroom sauce, 200–201

stovetop chicken and rice casserole, 78–79

strawberry chocolate tartlets, 245–46

stuffed:

baked potatoes three ways, 88–92

chicken breasts, 154–55

sugar cookies, 211–12

sukiyaki, 42

Swedish meatballs, 192–93

sweet-and-sour potatoes and turkey, 167–68

Swiss chard:

baked chicken with squash and, 152

enchiladas, 119–21

and garlic, cod roasted over, 135–36

tabbouleh with shrimp, feta, and dill, 58

tagine, vegetable, 117–18

tahini, 54

tamale pie, 70–72

tartlets:

lemon meringue, 242–44

strawberry chocolate, 245–46

tea-rubbed rack of lamb with roasted potatoes, 184—85

tequila, 121

Tetrazzini, turkey, 73–74

Thai-inspired squash, mushroom, and basil stew, 28–29

tikka, chicken, 161–62

tofu:

barbecue, burritos, 108

red cooked, 109–10

in sukiyaki, 42 tomato (es):

cherry, rice noodles with dried pears and, 105–6

curried tuna stuffed, 55

fresh, spaghetti with pancetta, smoked mozzarella and, 102

tomato paste, 14

tortillas, 69

for barbecue tofu burgers, 108

for ice cream burritos, 268

for Swiss chard enchiladas, 119–21

trout, smoked, cream cheese frittata with dill sauce, 144–45

tuna:

curried, stuffed tomatoes, 55

noodle casserole, 64–65

steaks, sesame, 140–41

turkey:

and dressing, 165–66

sweet-and-sour potatoes and, 167–68

Tetrazzini, 73–74

vanilla:

orange icebox cookies, 223–24

pudding, 228–29

–wafer crust, for strawberry chocolate tartlets, 245–46

veal cutlets, sautéed, with buttery caraway noodles, 204–5

vegetable tagine, 117–18

vegetarian dishes, 107–21

barbecue tofu burritos, 108

crispy polenta with mushrooms, 113–14

“pulled” potato and vegetable sandwiches, 115–16

red cooked tofu, 109–10

Swiss chard enchiladas, 119–21

vegetable tagine, 117–18

veggie burgers, 111–12

vermouth, dry, 14

walnuts:

–chocolate chip meringue cookies, 221–22

quinoa salad with red onion, cucumber and, 59–60

stuffed baked potatoes with zucchini, goat cheese and, 89–91

Yankee pot roast stew, 38

ziti with curry carrot cream sauce, 103

zucchini, stuffed baked potatoes with goat cheese, walnuts and, 89–91