Cooking for Two - Bruce Weinstein [48]
6 large eggs, at room temperature
2 tablespoons milk (regular, low-fat, or nonfat)
¼ teaspoon freshly ground black pepper
4 ounces smoked trout, skinned and roughly chopped
2 ounces cream cheese (regular, low-fat, ornonfat), cut into ¼-inch pieces
Dill Sauce (recipe follows)
1. Melt the butter in an ovenproof 10-inch skillet, preferably cast-iron or nonstick, over low heat. Stir in the onion and cook for about 6 minutes, or until soft and golden, stirring occasionally. Meanwhile, whisk the eggs, milk, and pepper in a medium bowl.
2. Once the onion is golden, pour the egg mixture into the skillet. Gently pull back the edges of the egg mixture with a heat-safe rubber spatula or a wooden spoon, allowing more raw egg to come into contact with the hot skillet. Sprinkle the top with the smoked trout and cream cheese. Cover and cook for 10 minutes, or just until the frittata is set. Meanwhile, preheat the broiler.
3. When the frittata is set, place the skillet 4 to 6 inches below the broiler. Cook for 30 seconds, just until the top is lightly browned. Loosen the frittata from the pan with a heat-safe rubber spatula or any spatula safe for a nonstick pan. Slip it onto a serving platter. To serve, drizzle the dill sauce over the frittata, or serve it on the side.
DILL SAUCE
1½ tablespoons rice vinegar (see page 12)
1 teaspoon Dijon mustard
2 teaspoons chopped fresh dill, or 1 teaspoon dried dill
¼ teaspoon sugar
¼ teaspoon freshly ground black pepper
¼ cup olive oil, preferably extra-virgin olive oil
Whisk the vinegar and mustard in a small bowl until uniform. Stir in the dill, sugar, and pepper, then add the olive oil by drizzling it into the mixture in a thin stream while whisking constantly; continue whisking until the sauce is emulsified.
Chicken, Turkey, and Duck
More often than not, when you’re cooking for two, chicken’s what’s for dinner. So here are some small dishes that are big on flavor and convenience—some easy sautés, a couple of stir-fries, even a recipe for quick and delicious duck breasts. You’ll also find two of the classics—baked chicken and turkey with dressing—reinvented so you can enjoy them when you’re cooking in small batches.
SAUTÉED CHICKEN WITH RADISHES makes 2 servings
For too long, radishes have been relegated to the relish tray. Cooked, they turn sweet with a little spicy kick. For this simple sauté, look for whole, bright red radishes, preferably ones still attached to their greens—an assurance that they’ve been recently picked, rather than stored in a warehouse. Serve this dish with mashed potatoes and steamed green beans with slivered almonds, or steamed broccoli with pine nuts, or wash the radish greens, toss them with ½ teaspoon sugar and ½ teaspoon salt, and steam briefly for an interesting side dish.
Two 6-ounce boneless, skinless chicken breast halves
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
1½ tablespoons olive oil
4 large radishes, washed for sand and thinly sliced
¼ cup dry vermouth
2 teaspoons Champagne vinegar, or white wine vinegar
1 tablespoon unsalted butter, at room temperature
1. Place a sheet of plastic wrap on your work surface, lay the two chicken breasts on top with about 4 inches between them, and cover with a second sheet of plastic wrap. Pound the breasts to a ¼-inch thickness, using the smooth side of a meat mallet or the bottom of a heavy saucepan. Remove from the plastic wrap, season the breasts with salt and pepper, and set aside.
2. Heat a large skillet or sauté pan over medium heat. Swirl in the oil, then slip the seasoned breasts into the pan. Sauté for 3 minutes, then turn and sauté for 3 more minutes, or until lightly browned and cooked through. Transfer to two dinner plates with tongs or a slotted spoon, tent the plates loosely with foil to keep the breasts warm, and return the pan to medium heat without removing any of the pan’s residual fat.
3. Stir in the sliced radishes and sauté for about 2 minutes, or until they begin to go limp and are very fragrant. Pour in