ISSUE 2 | SPRING 2014
IN SEASON: ASPARAGUS ALL ABOUT EGGS FRESH SPRING SALADS
GOURMET RECIPES FOR ONE
BY KAREN J. COVEY
pasta with peas + prosciutto recipe on p.18
contents: in every issue
1 from the editor
12 spring cleaning: spices
2 favorites
26 old-fashioned oats
4 in season: asparagus
30 all about eggs
8 from the pantry: shallots
38 best spring salads
14 5 ingredients: fig + almond crunch yogurt
46 a Mexican fiesta
16 how to: risotto
56 passover: beef brisket
20 the basics: caramelized onions
58 how to grow an indoor herb garden
19 kitchen conversion chart
62 host/hostess gift: lemon cookies
22 equipment list 65 sweet endings: lemon mousse
features
this page, next page, page 4, 30, 31, 38, 58: Shutterstock
dishing up the best single-serving recipes... gourmetrecipesforone.com
GOURMET RECIPES FOR ONE
BY KAREN J. COVEY
Karen J. Covey Founder + Editor-in-Chief Creative Director karen@gourmetrecipesforone.com
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“cooking for one should be celebrated in the same manner as if cooking for others� -anonymous
WELCOME to a Collection of Inspired Spring Recipes for One. VOLUME 1. ISSUE 2.
There is something about spring that makes you want to dust everything off, clean out your closets and drawers and start fresh. From simple bursts of color for the home, to easy ideas for storage and organizing (see some of our favorites on page 2), you’ve got you covered. But don’t let the cleaning stop there — spring is also the perfect time to clean out your spice cabinet too (especially if you can’t remember the last time you did it). This issue also highlights the best of what’s fresh this season from asparagus to egg recipes (and did you know how beautifully they go together?) We’ll inspire you with fresh spring salads, recipes for hosting your friends for a Mexican fiesta, and an easy, and delicious dish to make for the spring holiday. So, thanks for stopping by. We hope you enjoy the issue! It will continue to grow and evolve through the seasons so if there is anything specific you’d like to see here, drop us an email at karen@gourmetrecipesforone.com, we’d love to hear from you. As always, you can visit the Gourmet Recipes for One website for even more recipes. And follow us on Twitter, Facebook and Instagram, too. xo Karen
spring 2014 | 1
favorites:
This page left, and opposite page top right and bottom: www.westelm.com. right: wwww.schoolhouseelectric.com; opposite, top left: www.surlatable.com; middle: www.moleskine.com
A collection of our favorite things for home, garden + general well being.
2. times up! This retro-inspired magnetic kitchen timer is great for small spaces because it can attach to a fridge or any other metal surface. $16.00. www.schoolhouseelectric.com
1. leaning shelf A must-have for organizing small spaces, this shelf is made from rapidly-renewable bamboo and recycled plastic bottles. With no supporting hardware necessary, just stash it in a bedroom or bathroom. Includes a removable bottom hamper, middle towel rack bar and removable top caddy basket for storage. Size: 10.6”w x 17.3”d x 53.1”h. $63. www.westelm.com 2 | gourmetrecipesforone.com
3.
4.
3. beech wood shelf This beautiful (and functional) shelf from West Elm help show off your favorite mugs and towels, and keep clutter off the counter. Sturdy enough to store jars, bottles, books and includes a stainless steel hanging rail. 24”w x 4.5”d x 6.3”h. $55. www.westelm.com 5.
6.
4. journals We love Moleskine for notes, recipes and yes, even doodling. This set of 3 journals in pebble grey are sophisticated enough for all your needs. Each includes 64 acid-free pages with a heavy-duty cardboard cover. Journals available as plain, lined, or graph. 3 ½” x 5 ½”. www.moleskine.com 5. round French oven We love this bright, sunny yellow color from Le Creuset. Their cast-iron French ovens are perfect for just about everything, and a must for kitchens, big or small. Sizes vary. www.surlatable.com. 6. salt + pepper shakers Made of glazed ceramic, these salt + pepper shakers perch on a mid-century-inspired rocking base. A welcome and whimsy addition to your spring table. $24. www.westelm.com
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in season: apricots, artichokes, arugula, asparagus, beets, broccoli, cabbage, carrots, cauliflower, celery, chard, eggplant, endive, fava beans, fennel, fiddleheads, fresh herbs, frisĂŠe, garlic, grapefruit, greens, green beans, kale, kiwis, kohlrabi, kumquats, leeks, lemons, lettuce, limes, morels, mushrooms, onions, peas, radicchio, radishes, rainbow carrots, rhubarb, shallots, spinach, spring onions, strawberries, tangerines
did you know...fresh spring asparagus comes in both green and white varieties...
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asparagus + frisée salad Frisée can be a bit harder to find than some other varieties of lettuce, but its mild flavor makes it well worth searching out. This salad is perfect on its own but is also elegant enough for entertaining. 1 cup fresh green and yellow beans, trimmed 3 asparagus stalks, trimmed and cut into 2-inch pieces Lemon Vinaigrette 1 teaspoon Dijon mustard Juice from 1/2 lemon Salt, to taste Freshly ground black pepper 1 tablespoon extra virgin olive oil 1 small head frisée, bottom cut off and cut into bite-sized pieces 1/4 fennel bulb, thinly sliced 1-2 radishes, thinly sliced 1. Bring a medium saucepan of water to boil. Add green and yellow beans and asparagus. Blanch for 3-4 minutes until color is bright. Remove with slotted spoon and place in a bowl of ice water to cool. 2. In a small bowl, combine mustard and lemon juice and season with salt and pepper. Slowly whisk in olive oil to emulsify. 3. Place frisée on a serving plate. Remove cooled vegetables and pat dry with a paper towel. Place on top of frisée along with fennel and radish slices. Drizzle vinaigrette over salad and serve. Serves 1.
open-faced egg sandwich with asparagus pesto Homemade pesto may not be the first thing you think to make with asparagus, but it works surprisingly well. Asparagus Pesto 1/2 bunch fresh asparagus, trimmed and cut into 2-inch pieces 1 small clove garlic, roughly chopped Salt, to taste Freshly ground black pepper 1/4 cup freshly grated Parmigiano-Reggiano 1/4 cup extra virgin olive oil Cooking spray, for greasing 1 egg 1 slice toasted sourdough bread 1. Bring a pot of water to boil. Add asparagus and blanch for 3-4 minutes until color is bright green. Remove with a slotted spoon and place in a bowl of ice water to cool. Drain and transfer to a food processor along with garlic, salt, pepper and Parmigiano-Reggiano. Slowly stream in olive oil and process until smooth. Set aside. 2. Meanwhile, coat a non-stick pan with cooking spray and place over medium heat. Fry egg to desired doneness. 3. To serve, spread a bit of asparagus pesto on toast and top with egg. Season with salt and pepper and serve. Serves 1.
use the extra pesto... on top (or mixed into) deviled eggs for an easy Easter appetizer.
white asparagus soup with crispy prosciutto
photo: James Padilla
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white asparagus soup with crispy prosciutto Unlike its green counterpart, the outer skin of white asparagus is very bitter and should be peeled before using. I prefer to use a vegetable peeler to do this. Slowly because the stalks are fragile and will break easily. A little cream in this soup is worth it to make it nice and silky but you can easily leave it out if you prefer. 1 bunch white asparagus, rinsed, trimmed and peeled 1 tablespoon extra virgin olive oil, plus extra for drizzling 1/2 shallot, thinly sliced 1 small sprig fresh thyme Salt, to taste Freshly ground black pepper 1-1 1/4 cup low-sodium vegetable stock 2-3 tablespoons heavy cream 1 slice prosciutto, thinly sliced and cut in half Toasted ciabatta bread for serving, optional 1. Preheat oven to 425°F. 2. Chop asparagus into 2-inch pieces. 3. In a medium saucepan, heat olive oil over medium heat. Add shallot and cook until softened, about 5 minutes. Add asparagus and thyme and cook for another 5 minutes. Season with salt and pepper. Add stock and simmer, covered, for 15-20 minutes, until vegetables are tender. Remove thyme sprig and discard. 4. PurÊe soup in food processor or blender until smooth. Pour soup back into saucepan to reheat. Add cream and stir to combine. Add more stock, if needed, to reach desired consistency. 5. Meanwhile, place prosciutto on a baking sheet and bake for 5-7 minutes until crispy. Ladle soup into bowl and top with crispy prosciutto and a drizzle of olive oil. Serve warm with ciabatta (if using). Serves 1-2.
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from the pantry:
photo: James Padilla
Onions are a must for any pantry. From white, yellow and red, the options are endless. But for something milder, shallots are the perfect choice.
sweeter than regular onions, shallots are a must-have pantry staple. 8 | gourmetrecipesforone.com
THE PANTRY LIST This is the short list. For a more expanded list, go to gourmetrecipesforone.com/pantry-list
Shallots are sweeter and milder than regular onions, and are a great alternative in many of the same applications. Plus, they are also a nice option for using them raw as well. Use in a vinaigrette when you want the flavor of an onion but not the strong taste of one. Shallots tend to blend into a dish a bit better, where onions (even finely chopped) still retain a bit more texture, even when cooked. If you haven’t used them much in your cooking, they are worth trying out.
how to buy
baking flours, sugars, baking powder, baking soda, cocoa powder, confectioners sugar, chocolate, vanilla extract beans, grains, pasta + rice bulgur, couscous, low-sodium black beans, cannellini beans + garbanzo beans (chickpeas), pasta, quinoa, rice bottled, jarred + canned items canned tomatoes, chipotle chiles in adobo (chipotle salsa), cooking spray, low-sodium stocks, oils, peanut butter, soy sauce, tomato paste (tube variety), vinegars
Shallots grow in bulbs, and are composed of multiple cloves. Their color usually ranges from coppery brown to a soft purple, with a paleish purple and white interior. Look for shallots that are firm, and avoid those with any dark or soft spots.
dry ingredients breadcrumbs, cornmeal, cornstarch, dried fruits, nuts, seeds, old-fashioned oats
how to store
freezer frozen fruits, frozen vegetables, puff pastry
Keep your shallots in a dry space (like in a bowl on the counter) for up to 1 month. Do not store them in a plastic bag as this will trap in moisture and cause them to rot.
how to use Shallots can easily be substituted for onions in almost any dish, and are perfect when you want a subtler taste, without the bite of an onion. To prepare them for cooking, simply remove the stem of the shallot, along with the papery exterior and then prepare as instructed for your recipe.
refrigerator carrots, celery, cheeses, Dijon mustard, eggs, fresh herbs, horseradish, ketchup, lemons, limes, mayonnaise, milk, plain Greek-style yogurt, unsalted butter, Worcestershire sauce spices (dried) bay leaves, black pepper, cayenne, chili powder, cinnamon, cumin, kosher salt, nutmeg, red pepper flakes sweeteners honey, maple syrup, molasses
For recipe ideas, click here. vegetables garlic, onions, potatoes, shallots
skillet greens with crispy shallots
For something heartier, make a hole in the center of the pan when vegetables are almost wilted and gently crack an egg (or two). Cover and cook until whites of egg are set. 10 | gourmetrecipesforone.com
skillet greens with crispy shallots 1-2 tablespoons extra virgin olive oil 1 clove garlic, minced Pinch to 1/4 teaspoon crushed red pepper flakes, ot to taste 1/4 large bunch greens (kale or swiss chard), stemmed and chopped into bite-sized pieces Salt, to taste Freshly ground black pepper Crispy Shallots 1/4 cup vegetable oil 1 small shallot, thinly sliced and broken into rings 1. Heat olive oil in large non-stick skillet over medium heat. Add garlic and red pepper flakes and cook for 1-2 minutes. Add greens and cook for another 1-2 minutes. Season with salt and pepper. Add a splash of water, cover and cook until greens have wilted, about 5 minutes. 2. Meanwhile, add olive oil to a small saucepan and heat over medium-high heat. Add shallots and fry until lightly golden brown, stirring occasionally, about 2-3 minutes. Using slotted spoon, transfer shallots to a plate lined with paper towels. Season with salt while warm. 3. Transfer greens to a serving plate and top with shallots. Serve warm. Serves 1.
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spring cleaning: Spring often means cleaning house...from top to bottom, inside and out. It’s also the perfect time to clean out your spices.
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If you have spices in your cabinet that haven’t seen the light of day in about 6 months, then chances are it’s time to toss them. As hard as you may try to keep them fresh, dried spices loose their flavor if not used up fairly quickly. The best way to tell is to sniff them...if they still smell fragrant, then keep them. If not, give them a toss and replenish as you need them. THE ESSENTIALS When stocking up on spices, purchase the ones you use more often first, then add others as needed. allspice, bay leaves, black pepper, cayenne, celery seeds, chili powder, cloves, cinnamon, cinnamon sticks, coriander, cumin, curry powder, dry mustard, fennel seeds, ground ginger, herbes de Provence, kosher salt, nutmeg, old bay seasoning, peppercorns, red pepper flakes, saffron, sesame seeds, vanilla beans, vanilla extract
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5 ingredients:
photo: Cassandra Birocco
One simple recipe made with 5 ingredients or less (not including salt and pepper).
Plain Greek-style yogurt is the perfect base for a quick + easy breakfast for one.
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fig + almond crunch yogurt This is a really flavorful topping for a bowl of yogurt. It’s slightly sweet from the honey and dried figs with an added crunch from the almonds. 4 dried figs, stems removed and chopped 1 tablespoon honey, plus extra for drizzling 1 cinnamon stick 1 tablespoon toasted sliced almonds 6 ounces plain Greek-style yogurt 1. In a small saucepan, heat figs, honey, 1 tablespoon water and cinnamon stick over mediumhigh heat. Cook for 4-5 minutes until sauce is thickened. Remove from heat and discard cinnamon stick. Allow to cool slightly. 2. Place yogurt in a bowl and top with fig mixture, followed by almonds and an additional drizzle of honey. Serve immediately. DO YOU HAVE A GREAT 5 INGREDIENT RECIPE? email us your recipe (and a photo) and we’ll share it with our readers!
Serves 1. cook’s note: A bit of orange juice added in with the figs while they cook adds a subtle citrus flavor to the finished topping.
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HOW TO: risotto Making risotto is actually really easy (much easier than you might think!) and the best part...it’s all done in one pot for a super fast clean-up.
Risotto is an Italian rice dish that is cooked in some sort of flavored stock (vegetable, chicken, beef or fish) until creamy. The flavor of the stock you use is generally determined by the other flavors in the finished dish (vegetable stock for a vegetable-based risotto etc.) It’s typically made with Arborio rice because the starch content of this particular rice absorbs the liquid better, allowing the finished risotto its desired, creamy texture. Making risotto is easy. It just takes patience and a lot of stirring. A LOT. And a very watchful eye. The basic technique is the same, so once you get it down, the options for flavors are virtually endless. As the rice cooks, you’ll see it start to softened and become creamy. It takes 20-25 minutes, so really, the hardest part of making risotto is the patience of constantly stirring it. Once cooked, the risotto must be eaten right away because it will continue to cook in its own heat and become dry very quickly.
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basic risotto Once you master the technique, have fun with it and try using different ingredients each time. The possibilities are pretty endless. 1 tablespoon extra virgin olive oil 1 small shallot (or 1/4 medium onion), diced Salt, to taste Freshly ground black pepper 1 clove garlic, finely minced 1/4 cup Arborio rice 1-2 tablespoons white wine 1 1/2-2 cups hot low-sodium vegetable stock 1 tablespoon unsalted butter 1/4 cup freshly grated Parmigiano-Reggiano
variations on the basic recipe: SAUSAGE: add 1 sweet or hot Italian sausage, casing removed, after garlic and continue to cook as instructed. VEGETABLE: add 1 cup diced vegetables (such as summer squash, zucchini, tomatoes, peas)nwith shallot and continue to cook as instructed.
1. In a medium saucepan, add olive oil over medium heat. Add shallot (or onion) and cook until translucent, about 5 minutes. Season with salt and pepper. Add garlic and cook for another 1-2 minutes. Add rice and cook for another 1-2 minutes (you just want to lightly toast it here). 2. Add wine to pan and cook until evaporated. Add hot stock, 1/2 cup at a time, stirring constantly. Continue adding stock a little at a time (just before mixture gets dry) until rice is tender, 20-25 minutes. 3. Remove risotto from heat and stir in butter and Parmigiano-Reggiano. Transfer to a serving bowl, season with salt and pepper and serve warm.
RED WINE: substitute 2 tablespoons red wine for the white wine.
Serves 1.
make extra + turn it into:
cook’s note: It’s important to add hot stock to the risotto to keep the temperature constant, allowing the rice to continue cooking properly.
risotto balls or risotto cakes
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COVER RECIPE
pasta with peas + prosciutto This is a easy recipe for pasta with a simple cream sauce. Adding in some fresh spring peas when they’re in season really helps brighten up this dish. The cream sauce comes together in minutes. Be sure to use some of the pasta water to help thicken the sauce until you reach your desired consistency (I tend to like my sauce thick so that it really coats the noodles well). 3 ounces fettuccine 1 tablespoon unsalted butter 1/2 shallot, thinly sliced Salt, to taste Freshly ground black pepper 3-4 tablespoons heavy cream 1/4 cup fresh or frozen (thawed) peas 1-2 slices prosciutto, cut into 1-inch slices 1-2 ounces Parmigiano-Reggiano, finely grated, plus extra for serving 1. Bring a pot of water to a boil and add salt. Add pasta and cook 7-10 minutes, until al dente. When pasta is done, reserve 1/4 cup of pasta water. Drain pasta and set aside. 2. In a medium sautÊ pan, melt butter over medium heat. Add shallot and cook until softened, 3-4 minutes. Season with salt and pepper. 3. Add cream, peas and prosciutto and bring to a gentle boil. Simmer for about 5 minutes, until peas are heated through. Stir in Parmigiano-Reggiano. 4. Add pasta to pan and toss to combine. Allow to simmer for another 1-2 minutes. Add pasta water, a little at a time, to reach desired consistency for sauce. Transfer to a serving bowl and top with additional Parmigiano-Reggiano. Serves 1.
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opposite, cover photo: James Padilla
THE BASICS: caramelizing onions Knowing how to caramelize onions is a great technique to add to your cooking skills. Once caramelized, the onions become sweet and make a perfect topping for sandwiches and pizzas.
It’s important to stir the onions often as they cook, so that they don’t burn before they’re done.
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caramelized onions Adding in the sugar helps the onions caramelize a bit quicker. For a different flavor, substitue the sugar for balsamic vinegar. 1 tablespoon unsalted butter 1 large onion, thinly sliced Salt, to taste Freshly ground black pepper Pinch of sugar In a medium sautĂŠ pan, melt butter over medium heat. Add onions and season with salt and pepper. Stir in sugar. Cook until caramelized and golden browned, stirringly occasionally, 15-20 minutes. Malkes apprximately 1 cup. For recipes using caramelized onions, click here.
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equipment list: You don’t need every gadget on the market for your kitchen, but there are some essential items that you should have to help make cooking easier (and more fun!)...especially when cooking for one. It’s always a good rule to shop for quality over quantity, and to build up your stash of equipment as you need it.
this collection of dishes is perfect for individual casseroles, mac + cheese, pot pies, or desserts like crisps + cobblers. they can even be used as serving bowls in a pinch.
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pots, pans etc. 3 1/2 quart round dutch oven 9″ x 13-inch baking pan baking sheets (small + large sizes) blender colander food processor immersion hand blender individual soufflé dishes (4,12 + 16 ounce sizes) loaf pan mixing bowls (a set of different sizes) non-stick pan (small) salad spinner saucepans (small + medium sizes), with covers sauté pans (small + medium sizes), with covers stand mixer (or hand mixer) wire rack
knives 4-inch″paring knife 6-inch″paring knife 8-inch″chef’s knife serrated knife sharpener
utensils can opener corkscrew cutting board microplane/grater (with different sized holes) ladle measuring cups (metal or plastic) measuring spoons (metal or plastic) meat thermometer metal tongs pastry brush rolling pin scissors slotted spoon spatula(s) vegetable peeler wire whisk (a small + large one) wooden spoon(s)
features: spring 2014 old-fashioned oats | all about eggs | fresh spring salads a Mexican fiesta | passover indoor culinary herb garden | gift giving
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photo: Marylou Crowley
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old-fashioned oats
OLD-FASHIONED OATS are the perfect base for granola, bars and cookies alike (click here for bonus recipe)...all perfectly portable for your favorite outdoor adventure.
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basic You can add in anything you like to this basic recipe such as shredded coconut, almonds, walnuts or seeds (mix in with the oats and toast them for about 10 minutes before continuing with recipe) or stir in your favorite dried fruit (raisins, cranberries, apricots or cherries) to the finished, cooled granola. 2 cups old-fashioned oats 1/4 teaspoon cinnamon 1/4 teaspoon salt 2 tablespoons unsalted butter 1/4 cup plus 1 tablespoon honey 1. Preheat oven to 300°F. 2. In a medium bowl combine oats, cinnamon and salt. 3. In a small saucepan, heat butter and honey over medium heat and cook just until butter has melted. Pour over oat mixture and coat well. Pour granola out onto a baking sheet. Bake for 20-25 minutes, until mixture is golden brown. Cool to room temperature and store in an airtight container for up to 1 week. Makes approximately 2 cups. cook’s note: I also love adding in ground flaxseed, chia seeds or wheat germ for an extra nutrional boost.
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anytime bars One of the best things about making your own granola bars is not only how easy they are (and trust me, they are) but that you can also change up the flavors really easily based on what you have in your pantry. Cooking spray, for greasing 2 cups old-fashioned oats 1/2 cup sweetened shredded coconut 2 tablespoons wheat bran 2 tablespoons ground flaxseed 1/2 teaspoon salt 2 tablespoons unsalted butter 1/2 cup plus 1 tablespoon honey 1 teaspoon vanilla 1/2 cup dried apricots, finely chopped 1. Preheat oven to 350째F. Lightly grease a loaf pan and line with parchment paper so it hangs over short edges by about 1 inch (this will allow you lift it out and easily remove it from pan). Set aside. 2. On a baking sheet, combine oats, coconut and wheat bran. Toss to combine. Bake for 10-12 minutes, until lightly golden brown. Transfer to a large bowl and stir in ground flaxseed and salt. 3. Reduce temperature to 300째F. 4. In a saucepan, heat butter, honey and vanilla over medium heat until butter is melted. Pour over oat mixture and stir to combine, making sure all of oat mixture is completely coated. Stir apricots into oat mixture and spread evenly in prepared loaf pan. Bake for 15-20 minutes, until lightly golden brown. Allow to cool to room temperature, at least 1 hour. Transfer pan to refrigerator and allow bars to chill for about 1 hour before cutting (these bars are a little crumbly so they cut better when cold). Keep bars covered in refrigerator for up to 1 week. Makes 8 bars.
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anytime bars
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all about
eggs
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how to cook: FRIED 1 tablespoon unsalted butter 1 tablespoon canola oil 2 extra large eggs Heat oil and butter in a non-stick pan over medium heat. Swirl to coat entire bottom of pan. Carefully add eggs to pan, taking care not to break yolks. Cover pan and cook until bottoms are lightly brown and yolks are just set (or cook a bit longer depending on desired runniness of yolks). POACHED 1 extra large egg 1 teaspoon vinegar 1. Crack egg into a small bowl or ramekin. Set aside. 2. Bring a shallow pan of water to a boil. Add vinegar to water and give water a stir. Carefully drop egg into water and allow to cook until whites are set, 3-4 minutes. Remove egg with a slotted spoon and blot bottom of egg on a paper towel to remove any excess liquid before serving. SCRAMBLED 2 extra large eggs 1 tablespoon milk or cream Kosher salt, to taste Freshly ground black pepper 1/2 tablespoon unsalted butter 1. Crack eggs into a small bowl. Add milk or cream and whisk to combine. Season with salt and pepper. 2. Melt butter in a small non-stick pan over mediumhigh heat. When foaming just starts to subside, add eggs and cook for 10-15 seconds without disturbing. Using a heat-proof spatula or a wooden spoon, begin scraping eggs from edges and continue to cook until they are almost set (or to desired doneness).
perfect deviled eggs
perfect deviled eggs Hard-boiled eggs can easily be tranformed into these light and creamy eggs as a snack or breakfast. They are quick and elegant enough to make a bigger batch and serve for the spring holidays. 2 eggs 1 tablespoon plus 1 teaspoon mayonnaise (Hellman’s brand) Paprika, for garnish 1. Fill a saucepan with cold water and place on stove. Add eggs, making sure there is enough water to cover them by 1 inch. Bring to a boil; remove from heat. Cover and let stand for 12 minutes. Drain and rinse with cold water. Let stand for 5 minutes, then peel off shells. 2. Cut eggs in half lengthwise and remove yolks. Add yolks to a small bowl along with mayonnaise and mix until smooth and creamy. Place filling inside cavity of eggs and top with paprika. Makes 4 deviled eggs.
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creamy egg salad Once you get the technique down for hard-boiled eggs, this lunchtime salad is super easy to make. I prefer the combination of both mayonnaise and mustard in the salad because the mayonnaise offers creaminess and the mustard gives it a great but subtle tang. Make a few extra eggs when you make the sandwich, unpeeled eggs can last in the refrigerator for a few days, making for a quick and healthy snack anytime. 2 extra large eggs 2 tablespoons mayonnaise 2 tablespoons mustard Salt, to taste Freshly ground black pepper 1 slice multigrain bread, toasted 1. Fill a saucepan with cold water and place on stove. Add eggs, making sure there is enough water to cover eggs by about 1 inch. Bring eggs to a gentle rolling boil; remove from heat. Cover and let stand for exactly 12 minutes. Drain and rinse with cold water. Let stand for 5 minutes, then peel off shells. 2. Coarsely chop eggs and add to a small mixing bowl. Combine with mayonnaise and mustard and season with salt and pepper. Spoon mixture over bread and season again with a bit of salt and pepper. Cut bread in half and serve. Serves 1. cook’s note: You can stir in a few other flavors if you want to change it up. Try pesto, diced pickles, or even curry powder.
BROWN vs. WHITE EGGS We’ve all noticed them in the market but is there really a difference between brown and white eggs? The answer is no. It’s really as simple as hens with white feathers lay white eggs and hens with reddish-brown feathers lay brown eggs. The color of the shell has no relationship to the eggs’ quality, flavor or nutrional value. FRESH vs OLD EGGS Testing eggs for freshness is easy, and it’s a good trick to know. The best way to do it is to put some water into a clear glass bowl. If the egg: sinks to the bottom + stays there: it’s about 0-6 days old... sinks, but floats at an angle: it’s more than a week old... Sinks, but then stands on end: it’s about two weeks old... Floats: it’s too old and should be discarded. So what makes an old egg float? It’s because they lose moisture through their shells, which causes the inside of the egg to shrink as the air cells expands. When this happens, an older egg is likely to float. You can also judge an eggs’ freshness by giving it a shake. Place an egg next to your ear and give it a gentle shake. If it’s fresh, you won’t hear anything, but if it’s a bit older, the egg will make a slight rattling noise. DID YOU KNOW... that fresher eggs are harder to peel...so it’s a good idea to let your eggs age a bit eggs before making deviled eggs.
individual mini fritattas
tips + suggestions: * this is a perfect recipe to use up small amounts of cooked vegetables (and cheeses) left in your fridge. * make sure the vegetables are chopped small so that they fit easily into the muffin compartments. * I like to serve something on top of these frittatas because once they cool they start to deflate, and the garnish on top fills in that space.
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individual mini fritattas This is a really quick breakfast, perfect for one...but it’s also a great recipe for entertaining. To increase the recipe, simply adjust the number of eggs needed, depending on how many frittatas you’d like to make. One egg (plus mix-ins) for each muffin compartment (so for 12 people, use 12 eggs). Cooking spray, for greasing 2 large eggs Dash milk Salt, to taste Freshly ground black pepper 1 tablespoon cooked vegetables (minced leeks, red onions) 1 tablespoon cheese (goat, feta, grated cheddar or swiss) 1-2 sprigs fresh thyme Roasted cherry tomatoes, for garnish, optional 1. Preheat oven to 375°F. 2. Spray 2 compartments of a regular muffin tin with cooking spray and set aside. 3. In a glass measuring cup, whisk together eggs and milk, and season with salt and pepper. 4. Divide vegetables equally among muffin compartments. Top each with cheese. Slowly pour egg mixture into each, dividing equally among compartments. Bake until egg mixture puffs and is just set in middle, 10-12 minutes. Remove from oven and alllow to cool slightly (frittatas will deflate as they cool). Using a rubber spatula, loosen frittatas from muffin compartments and transfer to a small serving plate. Top with tomatoes (if using), season with salt and pepper and serve. Makes 2.
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vegetable breakfast hash
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator.
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vegetable breakfast hash If you’re looking for a shortcut here, grab some of the vegetables from your local salad bar (to supplement what you have in your fridge) so that you can buy (and use) only what you need. 2 broccoli florets, cut into small pieces 2 cauliflower florets, cut into small pieces 1/4 carrot, cut into coins Handful mini Brussels sprouts, trimmed (outer leaves removed) 1 tablespoon canola oil 1 tablespoon unsalted butter 1/4 shallot, minced 1/4 leek, cut into coins, washed and dried Salt, to taste Freshly ground black pepper, to taste 2 leaves fresh kale, stemmed, washed and dried Handful micro arugula, for garnish 1 poached egg, for serving 1 piece toast, for serving, optional 1. In a medium saucepan, bring some water to a boil. Add broccoli, cauliflower, carrot and Brussels sprouts and blanch for about 5 minutes. Remove with a slotted spoon and place vegetables in a bowl of ice water to stop cooking. Drain and set aside. 2. In a medium sauté pan, heat oil and butter over medium heat. Add shallot and leek and cook until softened, 3-4 minutes. Season with salt and pepper. Add kale and cook for about 2 minutes. Add drained vegables to pan and cook until vegetables are just softened, about 5 minutes. 3. Transfer vegetables to a serving bowl and top with poached egg. Garnish with micro arugula, season with salt and pepper and serve warm with toast (if using). Serves 1. cook’s note: Anything goes in this recipe...feel free to swap out with any vegetable combination you like.
SALAD TIPS: When it comes to making a great salad, think about color and texture. Nuts, seeds, fruits and cheese are all great add-ins for both taste and visual appeal.
there is no better time than spring to shift your focus in the kitchen from soups + stews to beautiful, fresh salads. these salads are some new ways to enjoy the best of the bounty.
fresh spring salads
THINK ABOUT TITLE...not re spring focused.............
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eally
sunflower salad with sesame-ginger dressing spring 2014 | 39
fresh pea + potato salad
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fresh pea + potato salad
arugula + shaved asparagus salad
A simple salad of fresh green vegetables pairs beautifully against the contrast of the purple potatoes and creamy goat cheese.
Sometimes a salad just needs to be reinterpreted to be different, as in this case, where the asparaus is shaved versus being chopped in the salad. Long, thin shavings of bright green asparagus look beautiful in this simple, yet updated version of a more tradtional flavor pairing.
3-4 small purple potatoes, scrubbed and dried 4 asparagus stalks, washed, trimmed and cut into 1-inch pieces Lemon Vinaigrette 1 teaspoon Dijon mustard Juice from 1/4 lemon Salt, to taste Freshly ground black pepper 2-3 tablespoons extra virgin olive oil Handful pea shoots, trimmed Fresh mint, optional Goat cheese, to taste 1. Place potatoes in a pot of cold, salted water and bring to a boil. Cook until tender and can be just pierced with a fork, about 20 minutes. Remove potatoes with a slotted spoon and place in a medium bowl to cool. Keep pan of boiling water on stove. 2. Add asparagus to pot of boiling water and cook for 3-4 minutes, until bright green. Remove with a slotted spoon and transfer to a bowl of ice water. Add peas to boiling water and cook for 3-4 minutes, until bright green. Remove with a slotted spoon and add to bowl of ice water with asparagus. Drain well. Add vegetables to a bowl of potatoes along with pea shoots. 3. In a small bowl, combine mustard and lemon juice and season with salt and pepper. Slowly whisk in olive oil to emulsify. 4. Pour enough vinaigrette over potatoes to lightly coat. Transfer salad to a serving bowl and top with fresh mint (if using) and desired amount of goat cheese. Season with salt and pepper and serve.
3-4 stalks fresh asparagus, trimmed 2 cups baby arugula Salt, to taste Freshly ground black pepper Juice from 1/2 lemon 1-2 tablespoons extra virgin olive oil 1-2 ounces Parmigiano-Reggiano 1. Bring a pot of water to boil. Add asparagus and blanch for 3-4 minutes, until color is bright green. Remove with a slotted spoon and place in a bowl of ice water to cool. Drain, pat dry and transfer to a cutting board. 2. Using a vegetable peeler, hold thick end of one stalk and trim stalk into thin strips (it’s easiest to do this if stalks are flat on a cutting board). Be patient, this takes some time as asparagus are somewhat fragile. Continue with remaining stalks and set aside. 3. In a serving bowl, add arugula and season with salt and pepper. Top with shaved asparagus. Add lemon juice and olive oil and gently toss to combine. 4. Using same vegetable peeler, shave ParmigianoReggiano into strips and add to salad. Toss together and serve immediately. Serves 1.
Serves 1.
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sunflower salad with sesame-ginger dressing Sesame and ginger are a great flavor combination and work well in this dressing. Adjust the level of sesame flavor by increasing the sesame oil to your liking. It’s fairly strong, so add it in a little at a time. Sunflower greens can be found in the produce section of many gourmet specialty markets. 2 cups baby arugula 1/2 cup sunflower greens 2 tablespoons sunflower seeds Sesame-Ginger Dressing 1/4 teaspoon minced ginger 1/4 teaspoon sesame oil, or to taste Salt, to taste Freshly ground black pepper
2 tablespoons extra virgin olive oil 1. In a medium serving bowl, add arugula, sunflower greens and seeds. 2. In a small bowl, combine ginger, sesame oil, salt and pepper. Slowly pour in olive oil to combine. Pour enough vinaigrette over salad to coat and serve. Serves 1.
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photo: James Padilla
sunflower salad with sesame-ginger dressing
shaved spring vegetable salad This is such a versatile salad. You can make slighter smaller portions and serve it as a beautiful appetizer for entertaining, or modify the ingredients in a number of ways. Instead of mozzarella cheese, substitute with goat cheese or crumbled blue cheese, or omit the cheese altogether and top the salad with a poached egg (see page 31). 2-3 stalks fresh asparagus 1/2 leek, white and light green parts Dijon Vinaigrette 1 teaspoon Dijon mustard Juice from 1/2 lemon Salt, to taste Freshly ground black pepper 2 tablespoons extra virgin olive oil 2-3 slices fresh buffalo mozzarella 1/2 head frisée (or 1 small head), washed, trimmed and cut into 1-inch pieces 1-2 radishes, thinly sliced 1. Hold one asparagus stalk in your hands and snap it (where it breaks is where you want to trim off end). Trim ends off all stalks, making sure stalks will fit horizontally in your saucepan (if not, trim off a bit more off each end). Set aside. 2. Cut leek into 2-inch long pieces and then cut each piece into long, thin strips. Place leeks in a colander and rinse well under cold water. Set aside. 3. Fill a medium bowl with ice water and set aside. 4. Bring a pot of water to boil. Add asparagus and blanch for 1 minute. Remove with a slotted spoon (or tongs) and place in bowl of ice water to cool. Add leeks to same pot of boiling water and blanch for 1 minute. Remove with a slotted spoon and add to bowl of ice water. Allow to cool for 1-2 minutes. Drain vegetables and place on a clean kitchen towel to completely dry. 5. Meanwhile, make vinaigrette. In a small bowl, combine mustard and lemon juice, and season with salt and pepper. Slowly whisk in olive oil to emulsify, and mix until vinaigrette is combined and thickened. 6. Transfer asparagus to a cutting board. Using a vegetable peeler, hold thick end of one stalk and trim stalk into thin strips (it’s easiest to do this if stalks are flat on a cutting board). If stalks are fairly thin, you will only get a few strips out of each one. Cut remaining parts of trimmed asparagus on a diagonal, into 1-2 inch pieces. Continue with remaining stalks and set aside. 7. To serve, place slices of mozzarella on one side of serving plate. Place frisée on other side. Completely dry off asparagus and leeks and place on top of frisée, followed by radish slices. Drizzle vinaigrette over top of entire salad and serve immediately. Serves 1.
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salmon with greens + lemon-caper vinaigrette 4 ounces fresh salmon fillet 2 tablespoons extra virgin olive oil, divided Salt, to taste Freshly ground black pepper 3-4 fresh asparagus stalks, rinsed and trimmed Vinaigrette 1 teaspoon capers, drained and roughly chopped Zest and juice from 1/2 lemon 2-3 tablespoons extra virgin olive oil Salt, to taste Freshly ground black pepper 4 ounces mixed salad greens 1 scallion, thinly sliced 1 tablespoon chopped fresh flat-leaf Italian parsley 1. Preheat grill or grill pan to medium heat. Brush top side of salmon with 1 tablespoon of olive oil and season with salt and pepper. 2. Drizzle 1 tablespoon of olive oil over asparagus, season with salt and pepper and toss to combine. 3. Place salmon and asparagus on grill. Cook 4-5 minutes, turning asparagus frequently but not turning salmon. Remove asparagus and when cool enough to handle, chop into 1-inch pieces. At this point, turn fish over and finish cooking for another 4-5 minutes, or until fish is cooked through. 4. Meanwhile, in a small bowl, combine ingredients for vinaigrette and whisk together until incorporated. 5. Place mixed greens, scallion, asparagus and parsley in serving bowl and toss with 1 tablespoon of vinaigrette. Remove fish and allow to cool for 2-3 minutes. When cool, cut into bite-sized pieces and serve over mixed greens. Drizzle remaining vinaigrette over top and serve immediately.
spring tabbouleh For this salad, I like to use the asparagus in two ways: half of it is purĂŠed and makes the sauce for the dish, while the other half is left in bigger pieces to give the salad a nice variety of textures. For a more traditional tabbouleh, try adding scallions, sprouts, cucumbers or parsley. 1/4 cup bulgur 3/4 cup water 1/4 bunch asparagus, trimmed and cut into 2-inch pieces Juice from 1/2-1 lemon Salt, to taste Freshly ground black pepper 1-2 tablespoons extra virgin olive oil, divided 1 hard-boiled egg, chopped 2 ounces feta cheese, crumbled 1. Place bulgur and water in a saucepan and bring to a boil. Reduce heat, cover and simmer for 12-15 minutes, or until water is absorbed. Fluff with a fork and transfer to a medium bowl. 2. Meanwhile, bring a pot of water to boil. Add asparagus and blanch for 3-4 minutes, until color is bright green. Remove with a slotted spoon and place in a bowl of ice water and allow to cool. 3. Drain asparagus and transfer half of asparagus to a food processor along with juice from 1/2 lemon until mixture is combined. Transfer to bowl of bulgur along with remaining asparagus. Season with salt and pepper. Add olive oil and gently stir to combine. Add egg and feta cheese and toss again. Transfer to a serving bowl, and season with additional lemon juice, if desired. Serve at room temperature. Serves 1.
Serves 1.
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chopped vegetable salad Fresh and bright with flavor, this salad comes together in minutes. For a shortcut, grab whatever small amounts of vegetables you might need for this salad from your local market’s salad bar. 1 1/2 cups fresh baby arugula 1/4 carrot, thinly sliced 1/4 celery stalk, thinly sliced 1/4 cucumber, thinly sliced 1/4 cup cauliflower, thinly sliced
photo: James Padilla
Lemon-Feta Vinaigrette 1/2 teaspoon Dijon mustard Juice from 1/2 lemon Salt, to taste Freshly ground black pepper
1-2 tablespoons extra virgin olive oil 1 ounce feta cheese, finely crumbled In a large bowl, add arugula, carrot, celery, cucumber and cauliflower. In a medium bowl, combine mustard, lemon juice, salt and pepper. Slowly pour in olive oil, whisking to emulsify. Stir in feta cheese. Pour enough vinaigrette over salad to coat and gently toss to combine. Serve immediately. Serves 1.
chopped vegetable salad
photo: Cassandra Birocco
guacamole (recipe on page 48)
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Cinco de Mayo is the perfect time to gather friends and have a
fiesta! spring 2014 | 47
THE BASICS
The bright, fresh colors and flavors of these dishes are you need to get the party started... salsa fresca
guacamole
The bright, fresh flavor of this salsa brightens up any dish. You can adjust the seasonings to your preference, and make it as hot as you like. For more heat, leave in some jalape単o seeds.
There are a variety of ways to make guacamole. You can add in fresh tomatoes, garlic or a little cumin to alter the flavors as you like. Leave jalape単o seeds in for a little more heat. Leftover guacamole can be stored in the refrigerator until the next day, just be sure to cover tightly with plastic wrap, placing it directly on the surface of the guacamole to prevent any air from getting to it, thus turning it brown.
6 plum tomatoes, diced 1/4 cup diced white onion 2 teaspoons finely minced, seeded jalape単o 2 tablespoons roughly chopped fresh cilantro Juice from 1 lime, or to taste Salt, to taste Freshly ground black pepper In a medium mixing bowl, combine ingredients. Add more lime juice if necessary. Makes 1 cup.
1 Hass avocado Juice from 1 lime 1-2 tablespoons chopped red onion 1-2 tablespoons chopped fresh cilantro 1 teaspoon finely minced, seeded jalape単o Salt, to taste Freshly ground black pepper Cut avocado in half, remove pit and scoop out flesh. Dice and add to a medium bowl along with remaining ingredients. Mix should be a chunky consistency. Adjust seasonings as desired. Makes 2/3 cup.
7-layer dip
black bean + quinoa salad
A great make-ahead appetizer, perfect for a crowd.
2 cups quinoa, rinsed 4 cups water 1/4 cup canola oil Juice from 2 limes 1 1/2 – 2 teaspoon cumin, or to taste Salt, to taste Freshly ground black pepper 1 small white onion, finely diced 4 scallions, white and light green parts, thinly sliced 1 15-ounce can black beans, drained and rinsed 1/4 cup fresh cilantro, roughly chopped 4 ounces goat cheese, crumbled
1 16-ounce can refried beans 3-4 plum tomatoes, chopped 1 medium onion, chopped 1 cup salsa 8 ounces sour cream 2 cups lettuce, shredded 2-3 cups monterey jack cheese, shredded 1/4 cup black olives, sliced, for garnish Tortilla chips, for serving 1. Preheat oven to 300°F. 2. Layer bottom of a 9 x 13 baking pan with refried beans. Add layer of tomatoes, followed by onions. Carefully spread salsa over onions, followed by sour cream. Top with lettuce then cheese. Bake for 5-7 minutes, until cheese is melted. Top with olives and serve warm along with tortilla chips. Serves 10-12.
1. In a large saucepan, bring quinoa and water to a boil. Cover, reduce heat and simmer 10-15 minutes. Grains will be translucent and germ ring will be visible when done. Transfer to a large bowl. 2. Meanwhile, combine oil, lime juice and cumin in a small bowl. Season with salt and pepper. 3. Add onion, scallion, black beans and cilantro to quinoa and toss with enough dressing to evenly coat. Transfer to a serving bowl and top with goat cheese. Serve at room temperature. Serves 4-6.
photo: Cassandra Birocco
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This cornbread is great as is, or served with chili pepper butter. Click here for the recipe.
cornbread This basic recipe is more cake-like than most recipes and the extra touch of honey adds just the right amount of sweetness to it. It’s a great base recipe as is but it also works well with cheddar or pepper jack cheese, diced jalapeño or even scallions mixed in for a different flavor. 1 1/2 cups flour 1/2 cup yellow cornmeal 2 tablespoons sugar 1 tablespoon baking powder 1 teaspoon salt 1 cup milk 2 eggs, beaten 1 stick unsalted butter, melted and cooled 1 tablespoon plus 1 teaspoon honey Cooking spray, for greasing 1. In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. 2. In another bowl, combine milk, eggs, butter and honey. Add wet ingredients into dry ingredients until slightly lumpy. Do not overmix. Allow to sit at room temperature for about 15 minutes (this helps produce a taller, fuller cornbread by allowing baking powder to activate with its other ingredients a bit before mixture is baked). 3. Preheat oven to 350°F. Spray a 6 x 6 baking dish with cooking spray. 4. Pour batter into prepared pan and bake for about 25-30 minutes, or until a toothpick comes out clean. Allow to cool before slicing. Serve at room temperature. Makes 9 pieces.
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pulled pork tacos Dry Rub 3 tablespoons paprika 2 tablespoons light brown sugar 1 tablespoon kosher salt 1 tablespoon dry mustard 1 teaspoon ground cumin 1 teaspoon freshly ground black pepper 1 4-pound pork roast (shoulder or butt)
photo: Cassandra Birocco
Flour tortillas, for serving Cabbage, thinly sliced Fresh cilantro, hand torn Lime sour cream Fresh limes Hot sauce, optional 1. In a medium bowl, make dry rub. Rub all over pork and marinate overnight, covered, in the refrigerator. 2. Preheat oven to 325째F. 3. Line a roasting pan with aluminum foil and place a wire rack in it. Add pork and cover with parchment paper, followed by foil. Cover and cook for about 4 hours, or until fork tender. Remove parchment paper and aluminum foil and continue cooking for 15-20 minutes. 4. Remove pork from oven and transfer to a large platter and allow to rest for 10-15 minutes. While pork is still warm, pull meat apart, shredding with two forks. Transfer shredded pork to a bowl and toss with juices from bottom of pan. 5. To serve, mound a bit of pulled pork on a of a tortilla, followed by some cabbage, cilantro, lime sour cream, lime juice and hot sauce (if using). Serves 4-6. 52 | gourmetrecipesforone.com
spring 2014 | 53
You’ll never guess the secret ingredient in this creamy, dedadent chocolate mousse...it’s avocado! But don’t knock it until you try it... and trust me, you’ll love it!
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chocolate-avocado mousse Avocados may seem like a (very!) unlikely ingredient here, but trust me, they work. They provide a creamy base for this mousse, and add a flavor that you just can’t quite identify when you’re eating it. Be sure to blend everything up really well so that the end result is a smooth, creamy mousse. 1/4 cup semisweet chocolate chips 2 ripe avocados 1/4 cup honey 1/4 cup unsweetened cocoa powder 2 teaspoons vanilla extract Pinch kosher salt Fresh raspberries, for garnish, optional 1. Place chocolate in a heat proof glass bowl set inside of a saucepan filled with just enough water to fill saucepan without touching bottom of bowl. Bring water to a simmer. Stir chocolate, until it is completely melted. Set aside to cool slightly. 2. Cut avocados in half, remove and discard pits. Scoop out flesh and add to bowl of a food processor along with honey, cocoa powder, vanilla extract, salt and cooled chocolate. Blend until really smooth and creamy, scraping sides of bowl as needed. Spoon into serving dishes, cover with plastic wrap and refrigerate until chilled, at least 2 hours. Garnish with fresh raspberries (if using) and serve. Makes 4 small, or 2 large servings.
FOR MORE RECIPES, Click here. winter 2013 | 55
passover:
photo: Cassandra Birocco
A one-pot meal that’s perfect for Passover or an anytime, hearty Sunday supper with friends.
IF YOU HAVE EXTRA, try it in one of these easy recipes.
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beef brisket A one-pot dish that produces a really rich and flavorful sauce that’s so good you’ll be tempted to eat it by the spoonful. 1 1/2 pounds beef brisket Salt, to taste Freshly ground black pepper 2 tablespoons extra virgin olive oil 1 onion, cut into wedges 1 carrot, peeled and cut in large dice 1 celery stalk, cut in large dice 1 clove garlic, minced 1 cup red wine 1 cup crushed tomatoes 2 tablespoons roughly chopped flat-leaf parsley 1 sprig fresh rosemary 1 bay leaf 1. Preheat oven to 350°F. 2. Season both sides of brisket with salt and pepper. In a large oven-safe pan or Dutch oven, heat olive oil over medium-high heat. Sear brisket until a nice golden brown crust forms on both sides. Add onion, carrot, celery, garlic, wine, tomatoes, parsley, rosemary and bay leaf to pan and cover. Bake for 1 1/2-2 hours, basting every hour with pan juices, until beef is fork tender. 3. Transfer brisket to a cutting board and allow to rest, covered with aluminum foil, for about 20 minutes. Remove rosemary sprig and bay leaf and discard. 4. Slice brisket and serve with warmed vegetables and sauce. Serves 2-3.
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how to grow an indoor culinary herb garden: a beginner’s guide
A window sill and some good light are all you need to get started.
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Small space? no problem! Starting a container garden is easy, doesn’t need to take up a lot of room. And the best part is that you can grab whatever small quantity of fresh herbs you need, when you need them. RIGHt from your own window sill. Fresh herbs not only offer an intoxiating aroma in your kitchen but are an easy, healthy way to add freshness to your meals. Growing your own herbs allows you to pick only what you need, when you need it... something that is key for solo cooks. How many times have you purchased fresh herbs only to use them for 1 or 2 dishes, and end up having to toss them before you finish using them. It’s a constant issue when cooking for one. But having a few containers of fresh herbs on hand (the ones you use the most), solves that problem, and brings a wonderful freshness to your kitchen as well. No matter what size your space, all you really need is a window sill to get started. POTTING Choose a container large enough to accommodate a bit of future growth and
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make sure it has a few drainage holes on the bottom of it. Place the container on a tray, which will help collect excess water. Select a good quality potting soil (and make sure it’s appropriate for growing vegetables). Fill up the container with soil, about 3/4 of the way up. Remove the fresh herbs from their own container (taking care not to damage their roots as you do) and place them on top of the soil. Gently compact the plant into the soil. Add a top layer of soil and press it again to make sure it’s all nice and compacted. Add a bit of water to the soil to moisten. LIGHT Light is probably the most important element for success when growing your own herbs. And thankfully, most herbs love the sun, so a window sill is the best place to start your container garden. Choose a window that
Common herbs When selcting herbs, choose ones that you tend to use most often in your cooking. Parsley is one of the most versatile herbs for your kitchen. It comes in curly and flat-leaf varieties (with flat-leaf being the most popular for cooking). Its’ mild taste makes it a great addition to almost any dish. gets at least 4-6 hours of direct sunlight a day. Watch as the plants begin to grow and see how they are doing. It’s important to occassionally rotate the direction of the pot to the sun, so that the plant doesn’t lean in one direction as it grows. Also, if the plants have stems that are growing too long without enough leaves, they are literally stretching to find sunlight to feed them, which means they need more sunlight to grow and need to be moved to a spot with more light. WATER Every herbs’ needs are different, so it’s important to know how much water each one needs. A good rule is to test each plant before you actually water it. To do so, place a finger (up to about your knuckle) into the soil. If the soil is dry, the plant needs water. Keep an eye on your plants, and know the signs of distress. If the leaves are turning yellow, the plant is being overwatered.
Thyme is another versatile ingredient with a woody stem and small flavorful leaves. It works in many dishes, especially eggs and vegetables. Basil is probably the most popular herb used in Italian cooking as it adds a subtle, yet sweet undertone to any dish. Oregano is another herb often found in both Italian and Greek cuisine. Rosemary has a fairly strong aroma (so a little goes a long way) and is a great addition to heartier soups and stews. Sage has a soft, grayish green hue and is perfect in the fall in heartier dishes. It’s also fairly strong, so be sure to use it sparingly. Chives are a member of the onion family, and add a subtle onion flavor to baked goods, egg and potato dishes. Mint is one of the most invasive when planted so be sure to keep this one in its own container.
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host/hostess gift: A homemade gift is a wonderful way to say thank you. These are perfect for Easter, or anytime.
lemon cookies 2 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 sticks unsalted butter, at room temperature 1 cup sugar 1 egg 3/4 teaspoon vanilla Juice from 1 lemon Zest from 2 lemons Lemon Icing, optional 1 1/4 cups confectioner’s sugar Juice from 2 lemons 1. In a medium bowl, combine flour, baking powder and salt and set aside. 2. Using a standing mixer, cream butter and sugar on medium speed until light and fluffy. Add egg and vanilla and mix until combined. Reduce speed to low and add flour mixture. Add lemon juice and zest and mix until well incorporated. Form dough into a ball. Wrap in plastic wrap and refrigerate for 1 hour. 3. Using a lightly floured rolling pin, roll dough out until 1/2-inch thick. Using a 3-inch cookie cutter, cut dough into circles and place on a baking sheet lined with parchment paper. Roll out remaining dough and continue until finished. Cover baking sheet with plastic wrap and refrigerate for another 2 hours. 4. Preheat oven to 375°F. Bake cookies until edges are just lightly golden brown, about 8-10 minutes. Remove cookies and cool on a wire rack. 5. In a small bowl, combine confectioner’s sugar and lemon juice. Drizzle cookies with lemon icing (if using) and allow to set, about 1 hour, before serving. Makes approximately 10 cookies. 62 | gourmetrecipesforone.com
For simple sugar cookies, follow recipe exactly, omitting lemon juice and zest.
photo: James Padilla
spring 2014 | 63
GOURMET RECIPES FOR ONE
BY KAREN J. COVEY
discover the best + most delicious single-serve recipes with
Gourmet Recipes for One.
gourmetrecipesforone.com
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sweet endings: Making yourself something sweet that doesn’t even require turning the oven on is a perfect way to satisfy a sweet craving anytime. This recipe is a super easy dessert that you can pull together in just minutes. It’s perfect on its own, served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining).
lemon mousse 3 tablespoons prepared lemon curd 1/4 cup heavy whipping cream Place lemon curd in a medium bowl. Using an electric mixer, beat cream in a medium bowl until medium peaks form. Transfer to bowl of lemon curd and gently fold in cream until well incorporated, taking care not to deflate whipped cream. Transfer to a serving glass and chill until ready to serve. Serves 1.
photo: James Padilla
cook’s note: Lemon curd can be found at most markets and is a great item to keep on hand for quick desserts just like this one.
“...one of the year’s most visually stunning cookbooks and a lovely homage to local food...” GAIL CIAMPA | PROVIDENCE JOURNAL
as seen in Sweet Paul Magazine + Anthropologie thecoastaltable.com