Cooking for Two - Bruce Weinstein [88]
Thai-inspired mushroom and basil stew with, 28–29
steaks:
au poivre, 198–99
Hawaiian, 196–97
with mushroom sauce, 200–201
stovetop chicken and rice casserole, 78–79
strawberry chocolate tartlets, 245–46
stuffed:
baked potatoes three ways, 88–92
chicken breasts, 154–55
sugar cookies, 211–12
sukiyaki, 42
Swedish meatballs, 192–93
sweet-and-sour potatoes and turkey, 167–68
Swiss chard:
baked chicken with squash and, 152
enchiladas, 119–21
and garlic, cod roasted over, 135–36
tabbouleh with shrimp, feta, and dill, 58
tagine, vegetable, 117–18
tahini, 54
tamale pie, 70–72
tartlets:
lemon meringue, 242–44
strawberry chocolate, 245–46
tea-rubbed rack of lamb with roasted potatoes, 184—85
tequila, 121
Tetrazzini, turkey, 73–74
Thai-inspired squash, mushroom, and basil stew, 28–29
tikka, chicken, 161–62
tofu:
barbecue, burritos, 108
red cooked, 109–10
in sukiyaki, 42 tomato (es):
cherry, rice noodles with dried pears and, 105–6
curried tuna stuffed, 55
fresh, spaghetti with pancetta, smoked mozzarella and, 102
tomato paste, 14
tortillas, 69
for barbecue tofu burgers, 108
for ice cream burritos, 268
for Swiss chard enchiladas, 119–21
trout, smoked, cream cheese frittata with dill sauce, 144–45
tuna:
curried, stuffed tomatoes, 55
noodle casserole, 64–65
steaks, sesame, 140–41
turkey:
and dressing, 165–66
sweet-and-sour potatoes and, 167–68
Tetrazzini, 73–74
vanilla:
orange icebox cookies, 223–24
pudding, 228–29
–wafer crust, for strawberry chocolate tartlets, 245–46
veal cutlets, sautéed, with buttery caraway noodles, 204–5
vegetable tagine, 117–18
vegetarian dishes, 107–21
barbecue tofu burritos, 108
crispy polenta with mushrooms, 113–14
“pulled” potato and vegetable sandwiches, 115–16
red cooked tofu, 109–10
Swiss chard enchiladas, 119–21
vegetable tagine, 117–18
veggie burgers, 111–12
vermouth, dry, 14
walnuts:
–chocolate chip meringue cookies, 221–22
quinoa salad with red onion, cucumber and, 59–60
stuffed baked potatoes with zucchini, goat cheese and, 89–91
Yankee pot roast stew, 38
ziti with curry carrot cream sauce, 103
zucchini, stuffed baked potatoes with goat cheese, walnuts and, 89–91
Acknowledgments
Two in the kitchen perhaps, but many elsewhere.
We’d like to thank Harriet Bell—more than our editor, no less than our friend. She inspired this book, continues to goad us to do the best work, has the best eye for what works, and remains the savviest person we know in the food world.
At HarperCollins, our gratitude to Carrie Bachman and Gypsy Lovett, the dynamic duo of marketing. Roberto de Vicq de Cumptich continues to have an amazing eye for design; Ann Cahn manages to make making books easy (clearly a miracle worker, she). Ginger McRae is a whiz with the details—she must be a saint, given that we hear God lives in there as well. Mary Speaker has designed all our books with an impeccable eye; this time, Nicola Ferguson crafted a beauty for us. Jessica Peskay has gracefully—no, blessedly—overseen the production; Katie Connery has kept it all moving along nicely—no small task in a world of so many competing agendas.
We’d be remiss not to thank Annie Leuenberger for her encouragement and laughter. She’s now sadly left the city for that brighter shore always looming on the horizon: California.
Outside publishing, we’d like to thank Robert Steinberg at Scharffen Berger Chocolate Maker for his ongoing support. Lee Wooding at Cuisinart provided us with a mini food processor that got a real workout testing these recipes. And could we ever say enough about Amy Kull at Fleischman Hillard for her outright support?
Toques off to David Weinstein and Lisa Aiello at Vox Advertising and Design for cultivating our web site over the years. Beth Shepard continues to make sure we’re plucking out a tune on the national marketing bandwagon. And finally, Marianne Macy. She’s so often eaten pasta at ten in the morning and listened to our gripes—and then taken home the leftovers. Who else would return with typed notes on the dishes the next day?
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