Cooking for Two - Bruce Weinstein [87]
Parmigiano-Reggiano, 11
parsnips and leeks, chicken and dumplings with, 158–59
pasta, 93–106
beef and mac casserole, 66–67
Bolognese, 94–95
macaroni and cheese, 62–63
turkey Tetrazzini, 73–74
see also noodles; specific kinds of pasta peanut butter oatmeal cookies, 210
pear(s):
dried, rice noodles with cherry tomatoes and, 105–6
ginger honey poached, 248–49
pea soup, fresh, 26–27
pecans, snapper fillets sautéed with orange and, 137–38
peppers:
Anaheim, 71–72
bell, lamb-stuffed, 182–83
bell, spaghetti with eggplant, goat cheese and, 100–101
shrimp with garlic and, 124–25
pesto, sage, linguine with, 96
pimiento sauce, steamed whole snapper with, 142–43
polenta with mushrooms, crispy, 113–14
pork:
Chinese minced, and sour beans, 181
chops, smoked, with apples, 175–76
oven-barbecued ribs, 177–78
posole, 36–37
satay salad, 48–49
sautéed, cutlets with green peppercorn sauce, 172–73
sautéed, cutlets with mustard sauce and, 174
spice-rubbed, tenderloin with chile beans, 179–80
posole, pork, 36–37
potato (es), 11
elegant, 185
and fish chowder, 30–31
“pulled,” and vegetable sandwiches, 115–16
roasted, tea-rubbed rack of lamb with, 184–85
and spinach casserole, 84–85
stuffed baked, au croque monsieur (ham and Gruyère), 91–92
stuffed baked, with shrimp, feta and dill, 88–89
stuffed baked, with zucchini, goat cheese and walnuts, 89–91
and turkey, sweet-and-sour, 167–68
pot pie, chicken, 75–77
pot roast stew, Yankee, 38
puddings, 227–35
baked rice, 232–33
cinnamon almond chocolate, 230–31
maple crème brûlée, 234–35
vanilla, 228–29
quinoa salad with red onion, cucumber, and walnuts, 59–60
radishes, sautéed chicken with, 148–49
raspberry almond cheesecake, 256–57
red cooked tofu, 109–10
rib roast for two, 202–3
ribs, oven-barbecued, 177–78
rice:
arroz con pollo, 80–81
pudding, baked, 232–33
stovetop chicken casserole with, 78–79
rice noodles with dried pears and cherry tomatoes, 105–6
rum, baked bananas with, 247
rustic apple tart, 240–41
sage:
mussels steamed in brandy with apples and, 130–31
pesto, linguine with, 96
salad dressing (s):
cumin mayonnaise, for Southwestern salad with chicken and grapefruit, 50–52
cumin vinaigrette, Southwestern salad with chicken, grapefruit and, 50–52
for soba noodle chicken salad, 53–54
warm bacon, salad with poached egg and, 46–47
salade aux lardons, 46–47
salads, see main course salads
salmon, Southwestern glazed, 139
sandwiches, “pulled” potato and
vegetable, 115–16
sauces:
curry carrot cream, ziti with, 103
dill, smoked trout cream cheese frittata with, 144–45
green peppercorn, sautéed pork cutlets with, 172–73
mushroom, steaks with, 200–201
mustard, sautéed pork cutlets with, 174
pimiento, steamed whole snapper with, 142–43
for sesame tuna steaks, 140
sweet-and-sour, potatoes and turkey with, 167–68
for Swiss chard enchiladas, 119–20
tropical fruit, coconut crepes with, 251–52
scallops:
in seafood salad, 56–57
stir-fry, orange, 126–27
seafood salad, 56–57
sesame tuna steaks, 140–41
shallots, 13
roasted, celery root and almond soup with, 24–25
shellfish, see fish and shellfish
shrimp, 13
in arroz con pollo, 80–81
in jambalaya, 32–33
with peppers and garlic, 124–25
in seafood salad, 56–57
stuffed baked potatoes with feta, dill and, 88–89
tabbouleh with feta, dill and, 58
snapper:
fillets sautéed with orange and pecans, 137–38
steamed whole, with pimiento sauce, 142–43
soba noodle chicken salad, 53–54
soufflés, mocha, 266–67
soups:
celery root and almond, with roasted shallots, 24–25
escarole, white bean and roasted garlic, 22–23
fish and potato chowder, 30–31
fresh pea, 26–27
mushroom barley, 20–21
Southwestern:
glazed salmon, 139
moo shu chicken wraps, 156–57
soy sauce, dark, 110
spaghetti:
with clams, 97
eggplant, bell pepper and goat cheese, 100–101
with fresh tomatoes, pancetta and smoked mozzarella, 102
spiced fruit compote, 250
spice-rubbed pork tenderloin with chile beans, 179–80
spinach and potato casserole, 84–85
squash:
baked chicken with chard and, 152