Cooking for Two - Bruce Weinstein [86]
dumplings, chicken with parsnips, leeks and, 158–59
eggplant:
Parmesan, no-fry, 86–87
spaghetti with bell pepper, goat cheese and, 100–101
eggs, 9, 12
escarole, white bean and roasted garlic soup with, 23
poached, salad with warm bacon dressing and, 46–47
enchiladas, Swiss chard, 119–21
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