Cooking for Two (6 page)
3.
Uncover the pan and stir in the shrimp. If the stew is too thick, stir in water in 1 tablespoon increments until it is again soupy but still thick. Cook, uncovered, for about 2 minutes, or until the shrimp are firm and pink, stirring once or twice. Serve immediately.
NOTES
: A cubanel (sometimes spelled cubanelle, or called an Italian frying pepper) is a long, thin, green, fingerlike pepper, quite sweet and very aromatic. Substitute an Anaheim pepper or a small green bell pepper in a pinch.
Smoked ham is available in the deli case of most supermarkets. Ask the butcher to slice it quite thick, so the chopped pieces will not break down and melt in the stew. For a more authentic taste, buy a small smoked ham shank (a 10-ounce bone with meat) and cut the meat off yourself.
OLIVIAN
G
REEN
C
HILE
S
TEW
makes2 hearty servings
T
he warmed avocados give this spicy, homey stew from Bolivia a creamy richness; puréed garbanzo beans thicken it without excess fat. The mixture of sour cream and ground cumin isn’t just a garnish for this dish—instead, it balances the flavors, adding a cool touch to this hearty, aromatic stew.
1 tablespoon canola or other vegetable oil 1 small onion, halved, then thinly sliced 1 small garlic clove, minced ½ pound pork stew meat, cut into 1-inch pieces One 15-ounce can garbanzo beans (chickpeas), drained and rinsed One 4-ounce can chopped green chiles (hot, medium, or mild), drained One 14½-ounce can chicken stock (regular, low-fat, or nonfat, but preferably low-sodium) | 1 small Hass avocado, peeled, pitted, and cut into ½-inch chunks 2 tablespoons chopped fresh cilantro, or 1 tablespoon dried cilantro 1 tablespoon lime juice ½ teaspoon salt ¼ cup sour cream (regular, low-fat, or nonfat) ¼ teaspoon ground cumin |
1.
Heat a medium saucepan over medium heat. Swirl in the oil, then stir in the onion and garlic. Cook for only 2 minutes, or just until the onion turns pale, stirring constantly. Raise the heat to medium-high and stir in the pork. Sauté for 2 more minutes, just until the meat is browned but not until it is cooked through.
2.
Reserve ¾ cup of the garbanzo beans in a small bowl, then pour the remainder into the saucepan along with the chiles. Cook for 30 seconds,
stirring constantly; then pour in the stock. Cover, reduce the heat to low, and cook for 40 minutes, stirring occasionally.
3.
Remove 1 cup of the liquid from the saucepan. Place it along with the reserved garbanzo beans in a mini food processor, a regular food processor fitted with a chopping blade, or a large blender. Pulse until puréed, scraping down the sides of the bowl as necessary, then stir this puréed mixture into the soup. Continue simmering for 10 minutes, uncovered, stirring frequently.
4.
Remove the pan from the heat and stir in the avocado, cilantro, lime juice, and salt. Cover and let rest off the heat for 5 minutes to meld the flavors. Meanwhile, whisk the sour cream and cumin in a small bowl until smooth.
5.
To serve, stir the soup once, then divide it between two bowls. Top each with half the sour cream mixture.
ORK
P
OSOLE
makes2 servings
A
dish popular in Mexican and Tex-Mex cuisine, posole is a spicy but comforting stew of hominy and chiles, often served for dinner or breakfast alongside warm tortillas or a slab of fresh cornbread. No matter when it’s made, it’s usually long-simmered in an enormous pot, sometimes over an open fire. While a fire pit is not exactly practical when cooking for two, this stew can in fact be made relatively quickly on top of the stove using canned hominy. We’ve also substituted lean cuts of pork for the often-used pork shoulder, thereby reducing the cooking time further, and making the stew hearty without being fatty.
1 dried ancho chile (see page 8), cut in half, seeds and stem removed 2 tablespoons canola or other vegetable oil 1 small onion, minced 2 medium garlic cloves, minced 6 medium tomatillos (about 6 ounces total weight—see page 14), husks removed and discarded, flesh roughly chopped ¼ pound pork cutlet, pork loin, or pork tenderloin, trimmed and coarsely chopped | One 15½-ounce can hominy, drained and rinsed One 14½-ounce can chicken stock (regular, low-fat, or nonfat, but preferably lowsodium) 1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano 1 teaspoon ground cumin ¼ teaspoon freshly ground black pepper ¼ cup fresh cilantro leaves, washed and roughly chopped, or 1 tablespoon dried cilantro ¼ teaspoon salt, or to taste |
1.
Heat a small, dry skillet or sauté pan over medium heat. Put in the ancho chile and toast for about 2 minutes, or until fiery fragrant, turning occasionally. Stand back—the oils in the chile may pop and sizzle. Transfer the toasted ancho to a cutting board, chop, and set aside.
2.
Heat a medium saucepan over medium-high heat. Swirl in the oil, then toss in the onion, cooking it for about 2 minutes, or just until pale and softened, stirring frequently. Stir in the garlic, tomatillos, and pork; sauté for 2 more minutes, until the tomatillos begin to break down and the pork loses its raw pink color. Stir in the chopped ancho, the hominy, chicken stock, oregano, cumin, and pepper. Bring the mixture to a simmer; then cover, reduce the heat to low, and cook for 30 minutes, or until the pork is tender and the stew is slightly thickened, stirring occasionally.
3.
Uncover the pan and cook for an additional 20 minutes to thicken the stew, stirring occasionally. Stir in the chopped cilantro, season with salt, and serve immediately.
Top this hearty main-dish stew with any of the following:
diced mango
diced scallions
diced tomatoes
tortilla chips
peeled and shredded jicama
peeled and sliced avocados
plain yogurt
shredded Cheddar or Monterey Jack cheese
sliced radishes
sour cream (regular, low-fat, or nonfat)
ANKEE
P
OT
R
OAST
S
TEW
makes2 hearty servings
O
r perhaps we should call this dish “pot roast in a bowl.” It starts with a chuck roast, a soft buttery cut of beef that almost melts into the dish. As a balance of flavors, spiky-tasting turnips are added, as well as potatoes for earthiness. Dried cranberries give the dish a hint of sweetness. If you’re not a fan of turnips, substitute a second 5-ounce potato and use 2 tablespoons unsalted butter, rather than the oil, to balance the flavors. All in all, this is a satisfying, one-pot meal for two.
2 tablespoons canola or other vegetable oil ¾ pound chuck roast, cut into 1-inch cubes 1 small onion, chopped 1 large garlic clove, minced 1 tablespoon all-purpose flour One 14½-ounce can beef stock (regular, low-fat, or nonfat, but preferably low-sodium) ¼ cup dried cranberries, roughly chopped 1 bay leaf | ½ teaspoon fresh thyme, or ¼ teaspoon dried thyme ¼ teaspoon freshly ground black pepper 1 medium turnip (about 6 ounces), peeled and cut into ½-inch cubes (about 1 cup) 1 medium yellow-fleshed potato (about 5 ounces), such as Yukon Gold, cut into ½-inch cubes (about 1 cup) ½ teaspoon salt |
1.
Heat a 3-quart pot over medium heat. Swirl in the oil, then drop in the cubed chuck roast. Cook for 3 minutes, just until browned, turning the cubes occasionally, then add the onion and garlic. Cook for 2 more minutes, or until the vegetables are pale and fragrant, stirring frequently.
2.
Sprinkle the flour evenly over the meat and vegetables. Stir well, then cook for another 2 minutes, just until the flour begins to brown, stirring once or twice.
3.
Stirring constantly, drizzle in the stock so that the flour dissolves and begins to thicken the stew. Once all the stock has been added, stir in the cranberries, bay leaf, thyme, and pepper. Cover, reduce the heat to very low, and simmer at the slowest bubble for 1 hour and 20 minutes, stirring occasionally.
4.
Stir in the turnip and potato. Cover the pot again and simmer for an additional 20 minutes, or until the stew is thick and the meat is quite tender, stirring occasionally. Remove from the heat, cover, and let stand for 5 minutes to blend the flavors. Season with salt, then serve.
OLE
C
HILI
makes2 generous servings
M
ole is a dark, slightly bitter, somewhat sweet sauce made from chiles and aromatic herbs; it’s now almost synonymous with the cooking from Oaxaca, Mexico. Mole may or may not include chocolate—culinary experts are still duking this one out—but our preference is distinctly for the chocolate variety. Here, we’ve simplified this classic sauce and turned it into a thick chili, perfect for a cold evening meal. The slight edge of unsweetened chocolate is the perfect foil to the ground meat and sweet beer in this winter warmer.
1 tablespoon canola or other vegetable oil 1 small onion, finely chopped 1 small green bell pepper, seeded, cored, and chopped 1 small garlic clove, minced
2½ tablespoons chili powder (see page 8) 1 teaspoon ground cumin | 2 teaspoons chopped fresh oregano, or 1 teaspoon dried oregano One 12-ounce bottle beer, preferably a dark beer such as Negra Modelo or Bass ½ ounce unsweetened chocolate, chopped 1 tablespoon tomato paste (see page 14) ½ teaspoon salt, or to taste |
pound lean ground beef