Cooking for Two - Bruce Weinstein [56]
5. Swirl in the honey and cook for about 10 seconds, just until the honey melts, stirring constantly. Add the figs and cook for 10 more seconds, just until heated through. Remove the sauce from the heat.
6. To serve, slice the duck breasts into ¼-inch-thick slices. Arrange them on two plates, then divide the sauce between the two servings. Serve immediately.
NOTE: Fresh figs are delicate and sweet—but often hard to find. You can substitute 3 dried Black Mission figs, soaked in hot water for 15 minutes, until soft and plump, then drained, stemmed, and quartered.
Pork and Lamb
Pork and lamb lend themselves to complex but bright flavors, even in small batches. Here, we’ve set them against an international palate of tastes, substantial fare for any night of the week. There are some easy sautés using boneless pork chops, an elegant rack of lamb for two, and even a recipe for oven-barbecued baby back ribs.
SAUTÉED PORK CUTLETS with GREEN PEPPERCORN SAUCE makes 2 servings
Green peppercorns are soft, underripe peppercorn berries. They’re available packed in oil (in which case they should be drained and rinsed for this dish), packed in water (in which case they should simply be drained), or freeze-dried. Look for firm, whole peppercorns, each berry vibrant green, not dusty brown. Serve these pork chops and their aromatic sauce alongside baked potatoes, an acorn squash purée, or buttered noodles tossed with poppy seeds.
Four 3-ounce boneless pork loin cutlets, each about ½ inch thick
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 small shallot, minced
1 small garlic clove, minced
1½ teaspoons green peppercorns, lightly crushed with the side of a knife or in a mortar with a pestle
½ cup dry vermouth
2 tablespoons White Worcestershire sauce (see Note)
1 tablespoon unsalted butter, at room temperature
1. Season the pork chops with salt and pepper. Heat a large skillet or sauté pan, preferably a nonstick or cast-iron pan, over medium-high heat. Swirl in the oil, then slip the chops into the pan. Cook for 5 minutes, then turn them with tongs or a fork. If the oil begins to smoke, reduce the heat to medium. Add the shallot, garlic, and green peppercorns; continue cooking for 3 minutes, stirring occasionally so the vegetables don’t stick.
2. Pour in the vermouth and bring the mixture to a boil. Boil for 1 minute, then stir in the White Worcestershire sauce. Simmer for 30 seconds, just to reduce slightly, then swirl in the butter, stirring just until it’s melted and incorporated into the sauce. Serve immediately.
NOTE: White Worcestershire sauce is sometimes labeled “Worcestershire for Chicken.” It’s a lighter blend, made with Sauterne, a sweet wine. Don’t substitute regular Worcestershire sauce, which is too thick and will overpower the peppercorns in this dish. If you can’t find White Worcestershire, substitute 1½ tablespoons dry sherry, ½ teaspoon cider vinegar, ¼ teaspoon sugar, and ¼ teaspoon salt, mixed together before being added to the sauce.
SAUTÉED PORK CUTLETS with MUSTARD SAUCE makes 2 servings
With its tangy sour cream and mustard sauce, this easy pork sauté is best served with plain noodles or white rice. If you can’t find thin boneless pork cutlets, ask your butcher to butterfly two 1-inch-thick loin chops for you; press them open along their “hinge” or seam to flatten them out before you sauté them.
Four 3-ounce boneless pork loin cutlets, each about ½ inch thick
½ teaspoon freshly ground black pepper
¼ teaspoon salt
2 tablespoons unsalted butter, at room temperature, or 2 tablespoons olive oil
1 small shallot, minced
½ teaspoon