Cooking for Two - Bruce Weinstein [20]
QUINOA SALAD WITH RED ONION, CUCUMBER, and WALNUTS makes 2 servings
This savory salad is made with quinoa (KEEN-wah), an ancient grain from South America. A grain of quinoa is tiny—when cooked, it looks like a beige poppy seed with a small, translucent halo. The cooking technique for quinoa is similar to rice, although it’s simmered for a shorter time. If you don’t want to buy a box of quinoa at your market, it’s often sold in bulk at health food stores.
cup walnut pieces
2 cups water
cup quinoa
1 small cucumber, peeled, halved lengthwise, seeds scraped out, remainder chopped
1 small red onion, minced
2 tablespoons peeled, minced fresh ginger
2 tablespoons Champagne vinegar or white wine vinegar
2 tablespoons olive oil, preferably extra-virgin olive oil
2 tablespoons chopped fresh parsley, or 2 teaspoons dried parsley
1 teaspoon sesame oil
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
1. Toast the walnuts in a small, dry skillet set over medium heat for about 3 minutes, or until lightly browned and quite fragrant. Transfer them to a cutting board and roughly chop them. Place in a medium serving bowl.
2. Bring the water to a boil in a small saucepan set over high heat. Stir in the quinoa, cover the pan, reduce the heat to low, and simmer for 10 minutes, until tender. Set aside to steep off the heat for 5 minutes, then transfer the cooked quinoa to a serving bowl. (All the water should have been incorporated. If not—because of the quinoa’s density or the day’s humidity—drain the quinoa before adding it to the bowl.)
3. Stir in the cucumber, onion, ginger, vinegar, olive oil, parsley, sesame oil, salt, and pepper. Serve immediately; or store, covered, in the refrigerator for up to 3 days. If stored, stir thoroughly and allow to come back to room temperature before serving.
Casseroles
Casseroles, it seems, are designed to make us think in grand numbers: 9 × 13, 11 × 17. We picture a huge baking dish, family-sized portions, hot, bubbling, and very homey. So why do we need to throw out these childhood pleasures with the baking dish? Casseroles need hardly be the imperial things they’ve become. They’re simply one-baking-dish meals, sometimes baked in the oven, sometimes on the stovetop, the filling either set (with cheese or eggs, for example) or somehow thickened. In this chapter, we start with the family classics, some of them admittedly retro, such as Macaroni and Cheese or Turkey Tetrazzini; then we move on to the classics, such as Arroz con Pollo and Stuffed Baked Potatoes, perhaps the best casserole of all, the potato skins serving as the baking dish to hold a rich, creamy filling. So save the 11 × 17-inch baking dish for another day and make a warm, satisfying casserole tonight—but this time, without the waste or the leftovers.
MACARONI and CHEESE makes a 1-quart casserole
What could be more comforting than mac and cheese? Problem is, it loses some of its appeal by the third day. So here’s aversion of that family favorite for two—made with Cheddar, of course, for that classic velvety richness, but also with Parmigiano-Reggiano, for a little tangy finish with every bite. A simple tossed salad would be the best accompaniment for this all-American meal.
3 tablespoons unsalted butter, plus additional for buttering the baking dish
1 small onion, finely chopped
2 tablespoons all-purpose flour
2 cups milk (regular, low-fat, or nonfat)
cup shredded Cheddar (about 5 ounces)
1 teaspoon dry mustard
¼ teaspoon freshly ground black pepper
teaspoon salt
2 dashes Tabasco sauce, or to taste
6 ounces dry elbow macaroni, cooked according to package instructions
¼ cup grated Parmigiano-Reggiano (about 1 ounce)
1. Position the rack in the center of the oven and preheat the oven to 350°F. Butter a 1-quart round soufflé dish or a 1-quart