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ISSUE 1 | WINTER 2013

IN SEASON: POTATOES COOKING FROM THE PANTRY ONE-POT MAC + CHEESE

GOURMET RECIPES FOR ONE

BY KAREN J. COVEY

cheesy chicken parm recipe on p. 24


contents: in every issue 1 from the editor 2 favorites 4 in season: potatoes 10 from the pantry: parmesan cheese 16 5 ingredients: wheat berries salad 18 how to: roast vegetables 22 the basics: roast chicken 25 kitchen conversion chart 26 equipment list 53 sweet endings: white hot chocolate

features

30 one-pot meals 36 entertaining 101: tips + recipes for easy entertaining every time. 38 5 foolproof appetizers for entertaining 44 individual mac + cheese: traditional vs. one-pot 48 an interview with Joe Yonan In his new cookbook, Eat Your Vegetables, this Cooking for One columnist is inspiring cooks everywhere to eat more from the bounty. 50 gift giving: holiday bark


this page; next page; page 28, page 40: 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

Jennifer Georgia Sparling Copy Editor Scott Raymond Web + Technical Support

Advertising Inquiries karen@gourmetrecipesforone.com General Inquiries karen@gourmetrecipesforone.com

CONNECT WITH US: www.gourmetrecipesforone.com www.facebook.com/gourmetrecipesforone twitter.com/KarenCovey www.pinterest.com/karencovey/ instagram.com/karencovey

@2013. All rights reserved. No portion of this magazine can be reprinted, copied or used without the written consent of Gourmet Recipes for One.

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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 Winter Recipes for One. VOLUME 1. ISSUE 1.

Thank you for checking out the launch issue of the Gourmet Recipes for One magazine! It’s because of you that this magazine came to be, and your desire for more great recipes for one. This magazine is meant to be an extension of the website, with more in-depth articles and features — filled with everything you need to make cooking for one even easier. It’s meant to be a place to be inspired, to not only cook for yourself but to entertain, travel and decorate. This winter issue is all about comfort...from warm bowls of soups and stews, to a few of our favorite must-haves for the season. We’re also taking the old stand-by mac + cheese recipe and making it even easier — and quicker — by making it a one-pot version. We’ll give you tips for stocking up your pantry so you’re ready to go no matter what the weather outside. From perfect roast chicken to one-pot meals, we’ve got you covered. We hope you enjoy our new quarterly magazine. It will continue to grow and evolve through the seasons. And as we do, we’d love to know what you think, and what else you’d like to see here. Please let me know by sending me an email at karen@gourmetrecipesforone.com. Until then, enjoy! xo Karen

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favorites: A collection of our favorite things for home, garden + general well being.

A thick, cozy blanket in a soft, winter white not only keeps you warm but adds a perfect, simple accent to any room. Available through your favorite retailer, or here for a few of our favorites: www.potterybarn.com, www.westelm.com or www.llbean.com.

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1. wine wipes These great little wine wipes allow you to quickly (and easily) wipe that red wine right off your smile. They make a perfect hostess gift, or a last-minute stocking stuffer. Single packs make for easy portability too. Package of 12. $6.95. Available at gift shops, wine stores, or online at craftedbyborracha.com 2. vintage napkins Whether paper or cloth, napkins can add a fun, whimsical touch to a holiday table. Look for unique ones at your favorite vintage or antique shop.

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3. votives Small votive candles are an easy way to add warmth and comfort to a room. Scatter them on mantles, window sills, or on your dining table for a warm glow anytime.

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4. mercury glass ornaments These beautiful ornaments add just the right amount of subtle sparkle to a holiday tree (or grouped together in a decorative bowl). Blown glass with an antique mercury finish. Brass cap with a bronze finish. 2� diameter. Set of 12. $39.50. Catalog/Internet only from www.potterybarn.com.

this page, top: courtesy of borracha.com; middle: left Cassandra Birocco

sparkling cranberry cocktail A simple, festive cocktail with a bright, rosy color worthy of any party or gathering. Using frozen cranberries helps keep the cocktail cold. 4. 1 tablespoon cranberry juice Champagne Sparkling water Frozen cranberries, for garnish In a champage flute, add cranberry juice. Top with champagne, filling glass almost full. Add a splash of sparkling water and a few cranberries to glass and serve. Serves 1.

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in season: artichokes, arugula, beets, broccoli, broccoli rabe, brussels sprouts, cabbage, carrots, cauliflower, celery, chard, chicory, eggplant, endive, escarole, fennel, figs, fresh herbs, frisĂŠe, green beans, kale, kohlrabi, leeks, lemongrass, lemons, lettuce, limes, mushrooms, okra, onions, parsnips, pears, peppers, persimmons, plums, pomegranates, potatoes, pumpkins, quince, radicchio, radishes, rutabagas, spinach, squash, sweet potatoes, turnips

A basket of creamy yukons, waiting for their fate...

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sunday stew

VARIETIES + USES

A traditional beef stew recipe for those days when you want to spend a little more time in the kitchen. Easily double the recipe for some leftovers.

There are many varieties of potatoes on the market, each varying in size, shape and color. Here are the most popular varieties, and ideas on how to use them.

2 tablespoons extra virgin olive oil, divided 1 tablespoon unsalted butter Flour, for dredging Salt, to taste Freshly ground black pepper, to taste 1/3 pound boneless beef chuck shoulder, cubed 3/4 cup plus 2 tablespoons dry red wine 1/2 medium onion, roughly chopped 1/2 carrot, peeled and roughly chopped 1 small Yukon gold potato, roughly chopped 1 clove garlic, finely minced 3/4 cup low-sodium beef stock 1 bay leaf 1 teaspoon finely minced fresh rosemary 1 tablespoon chopped fresh flat-leaf parsley 2 tablespoons frozen peas 1. In a medium stock pot or Dutch oven, heat 1 tablespoon oil and butter over medium-high heat. 2. Pour flour onto a plate and season with salt and pepper. Dredge beef in flour, coating on all sides, shaking off excess. Add beef to pot and cook until browned on all sides. Transfer beef to a plate. 3. Deglaze pan with 2 tablespoons red wine, scraping up browned bits from bottom of pan. Add remaining 1 tablespoon oil to pan and lower heat to medium. Add onion, carrot and potatoes and cook until softened, about 10 minutes. Season with salt and pepper. Add garlic and cook for 1-2 minutes. Return meat to pan along with any pan juices. Add remaining wine and stock. Add bay leaf and rosemary. Bring to a boil then reduce heat to low. Cover and cook for about 1 1/2-2 hours (check halfway and add more liquid if necessary) until sauce has thickened and potatoes can be easily pierced with a fork. Add parsley and peas and cook for 5-10 minutes. Discard bay leaf and serve warm. Serves 1-2.

How to Buy + Store Whenever possible, buy potatoes from a bulk display so that you buy only what you need at a time (plastic bags that aren’t perforated can also cause moisture to build up inside of the bag which can cause them to spoil). Potatoes should be firm and have no visable sprouting. Store them in a dry, dark place. Never store potatoes in the refrigerator as their starch content will turn to sugar giving them an unappealing taste. Also, don’t store them near onions, as the gases that they each give off can cause the other to spoil. How to Prepare Scrub potatoes under cold running water, pat dry and cut just before cooking (prolonged exposure to air can cause them to discolor). If you can’t cook right away, place cut potatoes in a bowl of cold water (and pat dry before cooking). russet (Idaho) The classic baked potato variety. Good baked, mashed or made into oven fries. Yukon gold A great all-purpose potato. Their mind flavor makes them perfect in just about anything. fingerling potatoes These finger-shaped potatoes have a buttery, slightly nutty flavor and are great in salads. red potatoes These smaller potatoes are generally a bit waxy. They’re best for roasting, or in soups and stews. blue/purple potaotes (Peruvian) Full of earthy flavor, and adds an unexpected color to a traditional potato dish.


the secret to perfect mashed... place cooked potatoes back in their cooking pot off heat (after you’ve drained them) until all of the moisture is out of them...and then they’re ready to mash...

quick mix-ins: roasted garlic, Dijon mustard, horseradish or any kind of melty cheese...

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best oven-baked fries 1 russet potato, cut into thick wedges 1-2 tablespoons extra virgin olive oil Salt, to taste Freshly ground black pepper, to taste 1. Preheat oven to 425°F. 2. Place wedges on a baking sheet and drizzle with olive oil. Season with salt and pepper and gently toss to coat evenly, making sure potatoes are completely coated with oil. Lay wedges flat on baking sheet. Bake for 30-40 minutes, turning once halfway through, until golden brown and crispy. Serves 1.

perfect mashed potatoes 1 medium Yukon gold potato, peeled and diced 1-2 tablespoons unsalted butter 2-4 tablespoons milk (or cream) Salt, to taste Freshly ground black pepper, to taste Place potatoes in a pot of cold, salted water and bring to a boil. Cook until potatoes are tender and can be easy pierced with a fork, 20-25 minutes. When potatoes are done, drain water and return back to saucepan. Add desired amount of butter and milk (or cream). Mash (or beat) until you have a smooth consistency. Season with salt and pepper and serve warm. Serves 1.

make extra... and try in my individual shephard’s pie recipe. click here for the recipe.

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baked stuffed potato This is my updated version of a traditional colcannon, an Irish side dish usually made with cabbage. Here, kale and onions are lightly sautéed in a bit of olive oil while the potato is baked until nice and softened. Using olive oil to mash with the potatoes keeps the dish a bit healthier, but you can easily substitute with the more traditional route of mashing with butter and milk or cream. A crumble of crispy bacon over the top would also be delicious, as would a handful of freshly grated Irish cheddar. 1 medium russet potato 2-3 tablespoons extra virgin olive oil, divided 1/4 medium onion, thinly sliced Salt, to taste Freshly ground black pepper, to taste 2 medium kale leaves, stemmed and roughly chopped 1. Preheat oven to 400°F. Poke a few holes in potato with a fork and bake for about 1 hour, until potato is soft and can be easily pierced with a fork. Remove from oven and allow to cool for 5-10 minutes. 2. When cool enough to handle, cut a thin layer lengthwise across top of potato (discard top skin). Carefully spoon out inside of potato and place in a medium bowl, taking care not to pierce through potato skin. Add 1-2 tablespoons of olive oil to bowl and season with salt and pepper. Mash until potatoes are smooth and creamy (add more oil if necessary). Spoon mixture back into potato shell. 3. Meanwhile, in a medium sauté pan, heat 1 tablespoon of olive oil over medium heat. Add onion and cook until softened, about 3-4 minutes. Season with salt and pepper. Add kale and cook until wilted, another 3-4 minutes. Place mixture over top of stuffed potato and season with salt and pepper. Serve warm (with crumbled bacon over top or return to oven to melt cheese, if desired). Serves 1.

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baked stuffed potato

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from the pantry: A well-stocked pantry is key to making a quick (+ easy) meal in minutes. Always use the best quality ingredients you can, especially when it comes to parmesan cheese.

less space? no problem. click here for my video of top 10 must-have ingredients. 10 | gourmetrecipesforone.com


THE PANTRY LIST Parmigiano-Reggiano My pantry always has a wedge of fresh ParmigianoReggiano in it. Always. It’s one of those precious ingredients that can take something super simple to another level, providing that perfect salty bite needed to quickly elevate or finish a dish. Parmigiano-Reggiano is a dry, hard cheese made from raw cow’s milk. It has a golden rind and a pale yellow interior with a slightly granular texture, and is perfect for grating. You can buy it already grated or in wedges. I prefer to buy it in a wedge with the rind on it and grate it myself. To grate it, roughly chop the cheese, everything but the rind (but save the rind, see below). Place the chopped cheese in the bowl of a food processor. Pulse until finely ground, but still slightly coarse. To store it, keep grated cheese in a plastic container (or in a ziplock bag) in the refrigerator. To use it, stir it into pasta dishes or as a dusting over the top. Stir into salad dressings, dips or sauces, or scatter some right over the top of warmed, roasted vegetables. Be sure to save the rinds after you chop up the cheese. They are a great way to add an additional layer of flavor when simmering soups and stews. KEEP IN MIND...freshly grated ParmigianoReggiano made in a food processor (pictured left) measures differently then if you use a microplane to grate it (this way is a lot fluffier and you’ll need more of it to measure out the same quantity). For 2 ounces of grated cheese: with a microplane = 2 cups; with a food processor = 1/2 cup.

This is the short list. For a more expanded list, go to gourmetrecipesforone.com/pantry-list 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 dry ingredients breadcrumbs, cornmeal, cornstarch, dried fruits, nuts, seeds, old-fashioned oats freezer frozen fruits, frozen vegetables, puff pastry 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 vegetables garlic, onions, potatoes, shallots


pantry pasta

pantry pasta: a simple, and super quick meal, ready in just 10 minutes.

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pantry pasta This dish is one of my favorite go-to dinners when time is really short. A slightly modified version of the traditional Italish dish known as Spaghetti Aglio e Olio (or pasta with garlic and oil), this dish gets an added kick from some red pepper flakes (but feel free to add more if you want it with even more spice). A dusting of Parmiagno-Reggiano on top adds a nice salty bite. When I have it on hand, or have time to stop at the market on the way home, fresh arugula gives this dish an additional peppery bite (as well as some beautiful color right on top). 2 tablespoons extra virgin olive oil 1 clove garlic, finely minced 1/4 teaspoon red pepper flakes, or to taste 4 ounces angel hair pasta Salt, to taste Freshly ground black pepper, to taste Zest and juice from 1/2 lemon Freshly grated Parmigiano-Reggiano, for garnish 1 cup arugula, optional 1. In a medium sautÊ pan, heat olive oil over low heat. Add garlic and red pepper flakes and allow to simmer while pasta cooks (low heat is needed so garlic doesn’t burn). 2. Meanwhile, bring a pot of salted water to boil. Add pasta and cook for 7-10 minutes, until al dente. Drain pasta (reserving about 1/2 cup of pasta water). 3. Add drained pasta to pan with oil and toss to combine. Season with salt and pepper. Add lemon zest and juice and toss again. Stir in a bit of pasta water (enough to make desired amount of sauce). Stir in arugula (if using). 4. Transfer to a serving bowl and top with a good dusting of Parmigiano-Reggiano and serve warm. Serves 1.


salt + pepper: The most fundamental of all pantry ingredients and the base for any successful dish. Salt and pepper are more than something you season your finished dish with — they are critical for flavoring your food as it cooks. When you add it only at the end, the seasoning doesn’t have time to get incorporated into the dish so it’s important to season as you cook, layer by layer.

the basics There are two must-have varieties of salt to have on hand in your pantry: kosher salt This is the perferred variety for chefs, and home cooks everywhere. Its coarse texture makes it a perfect everyday salt, easy enough to pinch and coarse enough to see in your cooking. fleur de sel This is a special-occasion kind of salt, perfect for that last finishing touch to sprinkle over your food right at the end, when you want to see it, and taste it. Use it on freshly sliced tomatoes, or as a garnish for chocolate truffles. It melts slowly and its flavor will linger nicely on your tongue. Look for it in specialty stores or in gourmet markets. and for the pepper... make sure it’s coarse in texture, and always freshly ground.

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photo: Cassandra Birocco

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5 ingredients:

photo: Marylou Crowley

One simple recipe made with 5 ingredients or less (not including salt and pepper).

DO YOU HAVE A GREAT 5 INGREDIENT RECIPE? email us your recipe (and a photo) and we’ll share it with our readers!

Wheat berries are a great grain to use as the base for a hearty, healthy salad.

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wheat berries salad When looking for wheat berries, you can buy them as either a hard or soft grain. The soft grain will cook faster, and the hard grain usually needs to be soaked in water overnight. Either can be used in this recipe, just follow the cooking instructions for whichever kind you buy. This recipe can be served at either room temperature or slightly cooled. 1/2 cup wheat berries 2 tablespoons sliced almonds 1 tablespoon unsalted butter 1 tablespoon finely minced onion Salt, to taste Freshly ground black pepper, to taste 2 tablespoons golden raisins Flat-leaf parsley, for garnish, optional 1. Bring a large pot of water to boil. Add wheat berries. Lower heat, cover and simmer for about 1 hour, until wheat berries are tender but still slightly chewy. After 45 minutes, begin tasting grains to test for texture. Drain wheat berries and set aside in a medium bowl. 2. In a dry sautĂŠ pan, add almonds and toast for 1-2 minutes until lightly golden brown and fragrant. Add to wheat berries. Melt butter in same pan and add onion and cook until onion is translucent, about 5 minutes. Add to bowl and stir with wheat berries. Season generously with salt and pepper. Stir in raisins and parsley (if using), and serve. Serves 1.

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HOW TO: roast vegetables Roasting vegetables really brings out their natural sweetness. The result is softened, caramelized vegetables that are delicious on their own, turned into cakes, purĂŠed or stirred into risotto.

LEFTOVER roasted cauliflower can be easily transformed into roasted cauliflower cakes.

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roasted vegetables This simple technique works with any vegetable... just cook them until fork tender and softened... so for all those veggies out there that you think you don’t like, give them a try this way and see if it changes your mind! 1 vegetable of your choice, washed and dried 1 tablespoon extra virgin olive oil Salt, to taste Freshly ground black pepper, to taste 1. Preheat oven at 425°F. 2. Peel any vegetable that requires it, then dice or slice it (for others, disregard this step). Place vegetables on a baking sheet. Toss with olive oil and season with salt and pepper. Roast for 20-40 minutes, until vegetables are softened and lightly golden brown (cooking time depends on vegetable you’re using and how thick they are). Halfway through cooking, turn vegetables to allow for even browning. Serves 1.

vegetables to try roasted: broccoli Brussels sprouts butternut squash carrots cauliflower eggplant mushrooms onions parsnips peppers potatoes shallots summer squash sweet potatoes tomatoes zucchini •

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roasted cauliflower cakes Leftover roasted cauliflower is perfect in this recipe. 1 head cauliflower, stems removed and cut into medium-sized florets 1 clove garlic, roughly chopped 3 tablespoons extra virgin olive oil, divided Salt, to taste Freshly ground black pepper, to taste 1 tablespoon unsalted butter 1/4 cup freshly grated Parmigiano-Reggiano, plus extra for serving 1 tablespoon flour 1 egg, beaten 3-4 tablespoons breadcrumbs 1/2 head frisée, bottom cut off and leaves separated, roughly chopped Juice from 1/2 lemon 1. Preheat oven to 425°F. Place cauliflower and garlic on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper and gently toss to coat. Roast for 25-30 minutes, until softened. 2. Transfer cauliflower to a food processor and pulse until mixture is coarse. Transfer to a medium bowl and stir in butter, Parmigiano-Reggiano, flour, 1/2 egg (discard extra egg or save for later use) and breadcrumbs. Add more breadcrumbs if mixture is too wet to hold together. Form mixture into 4 round patties (cover and refrigerate 2 patties for later use). 3. Meanwhile, in a medium bowl, combine frisée, lemon juice and 1 tablespoon olive oil. Season with salt and pepper. 4. In a medium sauté pan, heat remaining 1 tablespoon olive oil over medium heat. Add patties and cook on each side for 3-4 minutes, until lightly golden brown. Transfer patties to a serving plate and top with frisée salad. Serves 1.

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roasted broccoli 1 small head of broccoli 1 tablespoon extra virgin olive oil, plus extra for drizzling Salt, to taste Freshly ground black pepper Freshly grated Parmigiano-Reggiano, for serving 1. Preheat oven to 425°F. 2. Trim ends off broccoli, leaving about 2 inches of stalk attached to florets. Cut larger florets in half lengthwise through stalk. Place broccoli on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper and gently toss to combine. Roast broccoli for 15-20 minutes, until lightly browned. 3. Transfer broccoli to a serving plate and season with salt and pepper. Add Parmigiano-Reggiano and serve warm. Serves 1.


roasted mushroom soup 10 ounces baby portobello mushrooms, sliced 2 tablespoons extra virgin olive oil Freshly ground black pepper, to taste 2 cups low-sodium beef stock 1 tablespoon unsalted butter 1/2 shallot, thinly sliced Salt, to taste

1 small clove garlic, finely minced 1 teaspoon chopped fresh thyme, plus extra for garnish 2 tablespoons white wine 2 tablespoons flour 1/4 cup heavy cream

1. Preheat oven to 425°F. Place mushrooms on a baking sheet and drizzle with olive oil. Season with pepper and roast for 15-20 minutes until softened. Transfer to a blender (reserving 1 tablespoon of mushrooms for garnish), along with 1/2 cup stock and purée until smooth. 2. Meanwhile, in a medium saucepan, heat butter over medium heat. Add shallot and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic and thyme and cook for another 1-2 minutes. Deglaze pan with wine and cook for 1-2 minutes. Stir in flour until incorporated, about 2 minutes. Add puréed mushroom mixture to pan, along with remaining 1 1/2 cups stock and cream and bring to a boil. Reduce heat to medium-low and simmer for 10-15 minutes until soup is thickened and warmed through. Transfer to a serving bowl and top with reserved mushrooms and thyme. Serve warm.

this page: James Padilla; opener and opposite: Cassandra Birocco

Serves 1-2.

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THE BASICS: roast chicken This is a foolproof method for roasting chicken. It works every time, and the finished chicken has endless possibilities for quick and easy meals.

roast chicken

other uses for roast chicken:

No matter how many you cook at once, the method is the same, just be sure to leave some room between the chicken breasts on the baking sheet (otherwise they might steam). Roasting them with the skin on, and with the bone, allows for the most flavor to get into the chicken.

CHICKEN SALAD: Add chicken to a bowl along with mayonnaise, diced red onion, celery, parsley, salt and pepper.

1-2 bone-in breasts of chicken, with skin on Preheat oven to 425째F. Place chicken breast(s) on a baking sheet and rub skin with a bit of olive oil. Season with salt and pepper. Bake for 30-35 minutes, until chicken is cooked through and juices run clear. Set aside to cool. Remove skin and bone (and discard), and shred chicken.

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CHICKEN HASH: Cook some onions in a cast iron pan. Add cooked potatoes and chicken and press into pan. Allow bottom to get a bit crispy. Make a well in center of pan and crack an egg. Cook until just poached. CHICKEN SOUP: Cook some diced onion, celery and carrots in a saucepan until softened. Season with salt and pepper. Add chicken stock and chicken and cook until warmed through.


chicken + white bean chili 1 bone-in breast of chicken, with skin on 3 tablespoons extra virgin olive oil, divided Salt, to taste Freshly ground black pepper, to taste 1 cubano pepper, diced 1 jalapeño pepper, seeded and diced 1/2 15-ounce can cannellini beans, drained and rinsed 1/4 white onion, diced 1 clove garlic, finely minced 1/2 teaspoon cumin 1/8 teaspoon chili powder, or to taste 2-2 1/2 cups low-sodium chicken stock 1 tablespoon roughly chopped fresh cilantro 1. Preheat oven to 425°F. Place chicken breast on baking sheet and rub skin with 1 tablespoon olive oil. Season with salt and pepper. Bake for 30-35 minutes, until chicken is cooked through. Set aside to cool. 2. Halfway through, place cubano and jalapeño peppers on a separate baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper and bake for about 15 minutes, until lightly charred. Set aside to cool slightly. 3. In a food processor, combine cubano and jalapeño peppers with half of beans and purée until smooth. Set aside. 4. In a medium pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic, cumin and chili powder and cook for 1-2 minutes. Stir in puréed pepper mixture. Add 2 cups stock and bring to a boil. Reduce heat to low and simmer, uncovered for about 10 minutes. 5. Meanwhile, remove chicken meat from bones, shred and discard skin and bones. Add chicken and remaining beans to pot and simmer for another 20 minutes, until heated through. Add more stock if chili is too thick. Stir in cilantro and transfer to a serving bowl. Serve warm. Serves 1. winter 2013 | 23


COVER RECIPE

cheesy chicken parm This super quick version of chicken parmesan is completely flexible. Adjust the amount of sauce, cheese and crispy breadcrumbs depending on your own preference. 1 bone-in breast of chicken, cooked, cooled and shredded 3/4-1 cup marinara sauce 2 ounces shredded mozzarella cheese 1-2 tablespoons freshly grated ParmigianoReggiano, or to taste 1-2 tablespoons plain breadcrumbs, or to taste Kosher salt, to taste Freshly ground black pepper, to taste 1-2 tablespoons extra virgin olive oil Finely minced fresh flat-leaf Italian parsley, for serving 1. Preheat oven to 375°F. 2. In a medium bowl, combine chicken with 3/4 cup marinara sauce (if you like it extra saucy, add remaining 1/4 cup of sauce). 3. Transfer chicken and sauce into a small ovenproof sautÊ pan. Scatter top evenly with mozzarella cheese. 4. In a small bowl, combine 1 tablespoon Parmigiano-Reggiano and 1 tablespoon breadcrumbs (use 2 tablespoons of each if you want extra topping) and season with salt and pepper. Scatter breadcrumb mixture over mozzarella cheese and drizzle top with a bit of olive oil. Bake until mixture is warmed through and bubbly, about 20 minutes. Turn oven to broil and brown top for another 1-2 minutes (if desired). 5. Carefully remove pan from oven and slide chicken mixture into a shallow serving bowl. Top with parsley and serve warm. Serves 1.

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Would you like to advertise in the Gourmet Recipes for One online magazine? email me at karen@gourmetrecipesforone.com for more information.

www.gourmetrecipesforone.com


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)


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features: winter 2014 one-pot meals | entertaining 101 5 foolproof appetizers for entertaining individual mac + cheese (how to perfect mac + cheese) an interview with Joe Yonan | gift giving

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ONE-POT

Le Creuset is my favorite brand of Dutch oven. They are super durable, and are a BREEZE to clean, no mattter what’s left on the inside. The exterior enamel resists chipping and cracking and the interior is engineered to resist staining. If you’re going to start with one great pot, this is the one to get.

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MEALS One-pot meals are perfect for hearty meals with very little fuss. They’re great for make-ahead meals or when you just want to throw something in a pot and forget about it. And the best part is that they make for quick and easy clean-up.

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Quinoa, pronounced [KEEN-wah], is one of the best grains you can choose because it’s full of protein, a good source of fiber and is high in magnesium and iron (and it’s also gluten-free).

hearty minestrone with quinoa This one-pot dish is a great, healthier version of a traditional soup. The addition of quinoa not only bulks up the recipe but adds a great boost of protein as well. 1 tablespoon extra virgin olive oil 2 tablespoons finely diced yellow onion 1/4 carrot, finely diced 1/4 celery stalk (plus some leaves), finely diced Salt, to taste Freshly ground black pepper, to taste 1 clove garlic, finely minced 1 cup diced tomatoes, with juices

1 cup low-sodium vegetable stock 1/4 cup cannellini beans, drained and rinsed 1/4 cup quinoa, rinsed 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh thyme 1 cup packed fresh spinach 1 tablespoon minced flat-leaf parsley Freshly grated Parmigiano-Reggiano, for garnish

1. In a medium saucepan, heat olive oil over medium heat. Add onion, carrot and celery and cook until vegetables are softened, about 10 minutes. Season with salt and pepper. Add garlic and cook for another 1-2 minutes. 2. Add tomatoes, stock, cannellini beans, quinoa, rosemary and thyme. Bring to a boil. Reduce heat to low, cover and simmer until germ ring of quinoa appears and beans are tender, about 20 minutes. 3. Add spinach and parsley and cook for another 2-3 minutes, until spinach is just wilted. Remove from heat and transfer to a serving bowl. Top with Parmigiano-Reggiano and serve warm. Serves 1.

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easy vegetarian chili

chickpea stew with couscous

This is one of my go-to chili recipes. It’s made from items right from the pantry and comes together in no time. Adding in both varieties of beans gives it nice color and contrast but you can use just one variety if you prefer. The addition of the bulgur makes this a hearty and satisfying meal.

This stew is a great example of how to turn simple pantry items into something delicious. The cumin adds a nice bit of smoky flavor to the stew and the subtle hint of lemon helps brighten it up. The creamy yogurt on top gives it a cool, refreshing finish.

1 tablespoon vegetable oil 1/2 carrot, finely diced 1/4 medium onion, finely diced Salt, to taste Freshly ground black pepper, to taste 1 clove garlic, finely minced 1 14-ounce can tomato sauce 1/4-1/2 cup low-sodium vegetable stock 1/2 15-ounce can black beans, rinsed and drained 1/2 15-ounce can cannellini beans, rinsed and drained 1/3 cup bulgur 1 tablespoon white wine vinegar 2 teaspoons chili powder 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1. In a large pot, heat vegetable oil over medium heat. Add carrot and onion and cook until vegetables are softened, about 10-15 minutes. Season with salt and pepper. Add garlic and cook for another 1-2 minutes. 2. Add tomato sauce, 1/4 cup stock, black and cannellini beans, bulgur, vinegar and spices and bring to a boil. 3. Reduce heat to medium and cook uncovered, until bulgur is cooked, about 15-20 minutes. Add more stock if mixture is too thick. Adjust seasonings to desired taste. Serve warm. Serves 1.

2 tablespoons extra virgin olive oil, divided 1/4 small onion, diced Salt, to taste Freshly ground black pepper, to taste 1 clove garlic, finely minced 1/4 teaspoon ground cumin 1/2 15-ounce can diced tomatoes, with juices 1/4 15-ounce can chickpeas, drained and rinsed 2 tablespoons low-sodium vegetable stock 1 teaspoon honey, divided 1/4 teaspoon finely minced fresh thyme Juice from 1/2 lemon, divided 1/3 cup water 1/3 cup couscous 2 tablespoons plain Greek-style yogurt 1 tablespoon roughly chopped flat-leaf parsley 1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic and cumin and cook for 1-2 minutes. Add tomatoes, chickpeas, stock, 1/2 teaspoon honey, thyme and juice from 1/4 lemon. Bring to a boil. Reduce heat to low and simmer for 10 minutes. 2. Meanwhile, in a small saucepan, bring water to a boil. Add couscous and stir. Remove from heat, cover and let stand for about 5 minutes, until water is absorbed. Fluff with a fork and toss with remaining 1 tablespoon olive oil. Transfer to a serving bowl. 3. In a small bowl, combine, yogurt with remaining juice from 1/4 lemon and remaining 1/2 teaspoon honey. Season with salt and pepper. 4. Stir in parsley to chickpea stew and spoon over couscous. Top with some lemon yogurt and serve. Serves 1.

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sweet potato + black bean chili This hearty stew is a nice balance of traditional Mexican flavors along with the subtle sweetness from the sweet potato.

best-ever sloppy joe’s There is no need to make these from a package when they are this easy to make from scratch!

photo: James Padilla

1 teaspoon unsalted butter 1/4 yellow onion, minced 1/2 pound ground turkey (or beef) Salt, to taste Freshly ground black pepper, to taste 1/3 cup ketchup 1 teaspoon apple cider vinegar 1 teaspoon Worcestershire sauce 1 teaspoon ground mustard 1 teaspoon brown sugar 1 whole-wheat hamburger roll, split 1. In sautĂŠ pan, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add ground turkey (or beef), breaking up a bit, and cook until meat is browned and cooked through. Season with salt and pepper. Add ketchup, vinegar, Worcestershire sauce, mustard and brown sugar and stir. Simmer until mixture thickens, 7-10 minutes. Spoon onto roll, close up and serve.

1 tablespoon extra virgin olive oil 1/4 small onion, finely diced Salt, to taste Freshly ground black pepper, to taste 1 small sweet potato, peeled and diced into bite-sized pieces 1 clove garlic, finely minced 1/2-1 teaspoon chipotles in adobo sauce, or to taste 1/4 teaspoon ground cumin 1/4 teaspoon chili powder 1/2 14-ounce can diced fire-roasted tomatoes (and their juices) 1/2 cup low-sodium vegetable stock 1/4 15-ounce can low-sodium black beans, drained and rinsed 1 tablespoon roughly chopped fresh cilantro 1/2 lime, cut in half, for garnish 1. In a Dutch oven or medium saucepan, heat oil over medium heat. Add onion and cook for 5 minutes. Season with salt and pepper. Add sweet potato and cook, stirring often, until onion and sweet potato begin to soften, 5-10 minutes. Add garlic, chipotle in adobo sauce, cumin and chili powder and cook for another 1-2 minutes. Add tomatoes (and juices), scraping up browned bits from bottom of pan. Add stock and bring to a boil. Reduce heat to low and simmer until sweet potato is softened, about 45 minutes. 2. Add beans and continue to cook until beans are warmed through, about 10 minutes. Stir in cilantro and adjust seasonings (and spice level if necessary). Season with salt and pepper. Spoon into a serving bowl (reserve other portion for another day) and drizzle with fresh lime juice. Serve warm. Serves 1.

Serves 1. winter 2013 | 35


entertaining 101: Entertaining doesn’t have to be stressful. It just takes is a little thought and preparation and you’ll be well on your way to a successful party.

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PLAN THE PARTY. The first thing to do is to figure out what kind of party it will be: a dinner party, a cocktail party or even a brunch. Then you need to figure out how many people. Once you’ve established the theme and size, it’s time to pick a menu.

kitchen cooking during the entire party. It’s important for the host/hostess to enjoy the party too, and if you’re able to mingle with your guests, it will be more fun for everyone. You never want your guests to feel guilty watching you cook during the entire party.

pick the menu. I like to choose a menu that all works well together, one that carries the same flavors and ingredients throughout the like Mexican, Italian etc., including a cocktail.

clean as you go. Do this while you prep and during the party as you can. Grab crumpled napkins, toothpicks, glasses and plates on your way to the kitchen when you go. A little cleaning here and there will make for easy cleanup at the end of the night.

make what you know. The best advice I can give you is to make something that you’ve made before. It’s easy to want to impress your guests with hard-tomake dishes, but parties are not the time to experiment. You don’t need the added pressure of something unpredictable that will most likely cause you stress during the party. assemble serving dishes. I prepare as much ahead of time as possible, and that includes making sure I have the right serving dishes ready to go. I figure out what will go on what platters and make sure everything is washed and ready for me when I need it. If you’re having a sit-down dinner, set the table ahead of time.

photo: Cassandra Birocco

stock the bar. You don’t need every option out there but have the basics: white and red wine, beer, and a selection of spirits (vodka, gin, rum) and some mixes to go with them (club soda, tonic, soda etc.). Also have at least one non-alcoholic choice. I stock plenty of bottles of water for the night, and for my guests as they head out the door. If you’re feeling creative, sometimes it’s fun to create a house cocktail for the night. Also, if you know your guests like something in particular, make sure to have it on hand (they’ll appreciate the gesture of you knowing what they like). prepare in advance. Plan your menu and your party so that much of it can be made ahead of time. I like to create a menu that allows me to make everything but one thing ahead of time. That way I’m not in the

cocktail napkins. I like to use simple, festive cocktail napkins to get the party started. Scatter them around the house so that my guests don’t have to worry about putting a drink down directly on a table. white plates. I am a collector of white plates and I have them in a variety of different shapes and sizes so I’m pretty much ready for anything I need to serve. Simple white plates really allow the food to stand out the best and really makes everything look delicious. white cloth napkins. I love to use simple white cloth napkins along with the white plates. You can decorate them with vintage napkin rings, or tie them with something more seasonal or festive that matches the décor for the evening. show your personality. Entertaining is a great place to show your creativity whether it’s in the food, the cocktails or the decoration. You don’t have to go all out like Martha Stewart, but have fun with it. Most importantly, make sure the space is a warm and inviting place for your guests to sit back and enjoy themselves. have fun. It’s important for your guests to enjoy themselves and the best way to do that is for you to do the same. Your guests will notice if you’re running around all night rather then being a relaxed host who looks like everything is under control (even if it’s not). If you get stressed, stop and take a deep breathe and remind yourself that it’s a party! Deal with whatever has come up, calmly. If you’re relaxed, your guests will be too. winter 2013 | 37


photo: Cassandra Birocco

5 foolproof APPETIZERS for entertaining


basic crostini Crostini is a great appetizer because it’s easy to pull together, and it’s extremely versatile. Simply toast up some slices of bread and add on your desired toppings. The possibilities are endless.

crostini with prosciutto + cheese 2 1/4-inch thick slices ciabatta bread 1 tablespoon extra-virgin olive oil, plus extra for drizzling 1-2 ounces fontina cheese, sliced 2 tablespoons ricotta cheese 1/4 teaspoon lemon zest Juice from 1/2 lemon Salt, to taste Freshly ground black pepper, to taste 2 slices prosciutto, thinly sliced 1. Preheat oven to 425°F. Place bread slices on a baking sheet and brush one side of each slice with olive oil. Bake until just golden brown, about 5 minutes. Turn bread slices over and top with fontina. Bake until cheese is bubbly, another 2-3 minutes. 2. Meanwhile, in a small bowl, combine ricotta and lemon zest and juice and season with salt and pepper. Top each slice with equal parts ricotta cheese, followed by prosciutto. Drizzle with additional olive oil and serve warm. Serves 1.

crostini with prosciutto + cheese

other toppings for crostini: blue cheese with fig jam portobello mushroom + fontina cheese wilted kale (or swiss chard) + goat cheese prosciutto + pea purée brie + cranberry chutney winter 2013 | 39


Assembling a few really good ingredients together in an antipasto platter makes an instant, crowd-pleasing appetizer, ready in just minutes.

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antipasto platter

stuffed mushrooms

This is a great make-ahead appetizer for entertaining. Mix and match as you like with whatever ingredients you can find. Artfully arrange on a platter and it’s ready in no time.

If you need a quick and easy recipe, then nothing is better than these little mushrooms. They are always a hit and everyone loves them. You can make them ahead of time and keep covered on a baking dish in the refrigerator until you’re ready to cook them.

1/4 pint black olives 1/4 pint marinated artichokes 1/4 pint roasted red peppers 1 small pepperoni, sliced 1/4 pound genoa salami, thinly sliced 1/4 pound taleggio cheese 1/4 pound provolone cheese 8 thin slices prosciutto 8 grissini (Italian breadsticks) 1/2 cup black olive tapenade Extra virgin olive oil, for dipping Ciabatta bread, thinly sliced and toasted 1. Place olives, artichokes and roasted red peppers in their own serving bowls and set aside. 2. On a large serving platter, arrange sliced pepperoni, salami and cheeses and set aside. Wrap one slice of prosciutto around top half of one grissini and place on serving platter. Continue with remaining grissini. Place tapenade and olive oil in two sepearate small serving bowls and add to platter, along with toasted ciabatta for dipping. 3. Serve antipasto at room temperature. Serves 4-6.

Cooking spray 6 button mushrooms, cleaned 3 tablespoons unsalted butter 1 small clove garlic, finely minced 1 teaspoon soy sauce 1/4 cup plain breadcrumbs 1/4 cup Parmigiano-Reggiano, freshly grated, plus extra for drizzling Salt, to taste Freshly ground black pepper, to taste 1. Preheat oven to 375°F. Gently spray a baking pan with cooking spray and set aside. 2. Remove mushroom stems and discard (making a hollow center). 3. In a small saucepan, melt butter over mediumlow heat. Transfer to a small bowl and combine with remaining ingredients. Season with salt and pepper and stir until well combined. 4. Stuff each mushroom cap with mixture and place in a baking pan, cavity side up. Sprinkle with additional Parmigiano-Reggiano over top of mushrooms. Cover with aluminum foil and bake for 10-15 minutes, until mushrooms are softened. Turn oven to broiler and remove aluminum foil. Broil for 5 minutes, until mushroom tops are bubbly and lightly golden brown. Serve warm. Makes 6.

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cheese straws

this page: James Padilla; opposite: Cassandra Birocco

Puff pastry can be found in the freezer section of most markets. It’s pillowy texture makes for a flaky and really elegant appetizer for entertaining. Try them with crumbled blue cheese, freshly grated ParmigianoReggiano or cheddar. Cooking spray 7-8 ounces puff pastry (1/2 of one package), thawed in refrigerator for 1-2 hours 2 ounces cheese (see headnote), at room temperature Salt, to taste Freshly ground black pepper, to taste

ing quickly (dough will get soft if left out for too long), scatter cheese over puff pastry, covering each strip top to bottom, taking care to keep cut lines visible. Gently press cheese into puff pastry strips to adhere. Season strips with salt and pepper. 3. Carefully twist each strip, enclosing as much cheese as you can and place on baking sheet. Fold over each of the ends to make a clean edge. Repeat

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly coat with cooking spray. Set aside. 2. Gently roll out puff pastry into a rectangle about 1/4-inch thick. Cut pastry into 8 equal strips. Work-

with remaining strips. 4. Bake for 8-10 minutes, until straws are lightly golden brown. Allow to cool slightly before serving.

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Makes 8 straws.


roasted rosemary cashews This recipe is a really nice appetizer to serve durings the holidays. 9.75 ounces whole, unsalted cashews (one container) 1 tablespoon unsalted butter 2 teaspoons light brown sugar 1/4 teaspoon cayenne pepper 1 tablespoon roughly chopped fresh rosemary 2 teaspoons kosher salt

1. Preheat oven to 425째F. 2. Place cashews on a baking sheet and bake for 7-10 minutes until just lightly toasted. 3. Meanwhile, in a small saucepan, heat butter over medium heat. Add sugar, cayenne and rosemary and toss until combined and butter is melted. Add cashews to pan and toss again; add salt and toss until cashews are completely coated. Transfer to a serving bowl and serve warm. Makes approximately 2 cups.


this page: James Padilla

individual mac + cheese: 2 ways

the tradtional baked way...

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and the ONE-POT (yes really!) way.

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HOW TO: perfect (traditional) mac + cheese

2. cook until flour is incorporated, making a roux.

3. add milk and whisk until thick and smooth.

4. add cheese and stir until melted.

5. add cooked pasta, coating completely.

6. transfer to dish, top with MORE cheese and bake!

photos: James Padilla

1. add equal parts butter and flour.

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PRESSED FOR TIME...TRY THIS VERSION!

traditional mac + cheese

one pot mac + cheese

This is the tradational way, baked in the oven, as one perfect single serving.

This is the quicker way, all made in one pot. The texture of the finished sauce thickens up pretty quickly once it’s all done so you’ll want to eat this right after it’s made.

3 tablespoons unsalted butter, divided Cornmeal, for dusting 4 ounces cavatappi (or similar curly noodle) 2 tablespoons flour 1 - 1 1/2 cups milk 1 teaspoon Dijon mustard Salt, to taste Freshly ground black pepper, to taste 1 cup plus 2 tablespoons freshly grated extra sharp cheddar cheese 1. Preheat oven to 350°F. 2. Grease a 12-ounce soufflé dish on bottom and all sides with 1 tablespoon of butter. Gently dust with cornmeal, shaking out any excess, and place on an aluminum foil-lined baking sheet. Set aside. 3. Bring a medium saucepan of water to a boil and add salt. Add pasta and cook for 5-7 minutes (pasta will continue to cook while it bakes so it’s important not to fully cook it here). Drain pasta and set aside. 4. In same saucepan, melt remaining 2 tablespoons butter over medium heat. Add flour and whisk until lightly golden brown, making a roux. Slowly add 1 cup milk and stir until sauce is smooth. Add mustard and season with salt and pepper. Add 1 cup cheddar and stir until cheese is melted. Add pasta back to saucepan and coat thoroughly with cheese sauce. 5. Transfer mixture to prepared soufflé dish (add in a bit more milk if mixture is too thick) and top with remaining 2 tablespoons cheese. Season with salt and pepper and bake for 25-35 minutes, until bubbly and slightly golden brown (cover with aluminum foil during baking if top browns too quickly). Serves 1.

1 tablespoon unsalted butter 1 - 2 cups milk, at room temperature 1 teaspoon Dijon mustard Salt, to taste Freshly ground black pepper, to taste 1/4 pound elbow macaroni 1/2 -1 cup freshly grated sharp cheddar cheese, or to taste 1. Place butter in a medium saucepan and melt over medium heat. Add 1 cup milk and mustard and season with salt and pepper. Bring mixture to a boil, then reduce heat to medium. Add pasta and stir to combine. Using a heat-proof spatula or wooden spoon, stir mixture continuously until pasta is cooked, about 7-10 minutes (don’t stop stirring for too long or mixture will clump together). Add in more milk as necessary, a little at a time as pasta cooks (you want pasta mostly covered by milk as it cooks). 2. When pasta is done, remove from heat and stir in 1/2 cup cheese until just melted. Stir in a bit more if you want it really cheesy. Transfer to a serving bowl and season with salt and pepper. Serve immediately. Serves 1. cook’s note: Any pasta or shape works here but the bigger the pasta, the longer it will take to cook, and the more milk you will need.


an interview with: JOE YONAN Meet Joe Yonan, an accomplished chef and cookbook author, and all-around good guy. His sense of humor is infectious, and his recipes are always inspired. Read on.

Q: What inspired you to start writing about food? JOE YONAN: It was 1999, and I realized in a moment of career introspection, that my favorite work had always somehow involved food. I was on the night copy desk at The Boston Globe at the time, and I decided to go to culinary school during the day, to delve more deeply into my passion. I knew that food would be a never-ending source of fascinating coverage, because it touches on all aspects of life: health, the environment, art and creativity, family and friendship and connection.

Joe Yonan is the two-time James Beard Award-winning Food and Travel editor of The Washington Post and the author of “Eat Your Vegetables: Bold Recipes for the Single Cook” and “Serve Yourself: Nightly Adventures in Cooking for One.”

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Q: how did your “cooking for one” column for the washington post come about? JY: My deputy editor, Bonnie Benwick, and I had been tossing around the idea of new columns that targeted different niche audiences, and cooking for one came up after we kept getting questions from readers about it. I soon learned that one is the fastest-growing household demographic in the country, and had been for some time, but I got tired of hearing my single friends bemoan all the obstacles involved. I wanted to address those, but also to celebrate cooking for yourself as something that can be invigorating and delightful, too. Q: From there, how did your first book “Serve Yourself: Nightly Adventures in Cooking for One” come to be? What was the most interesting thing you learned from writing it? JY: After writing the column for a year or so, I knew I had more to say, that I wanted to put recipes and essays into more of a package for single cooks, to try to really get them inspired to cook, to convince them that getting into the kitchen is rewarding — and important. I learned so much in writing it, but perhaps most importantly, I learned to make sure that my recipes needed to walk that line of interesting and simple: simple enough to seem doable at a first glance for someone who doesn’t think he or she has time to cook, but different enough to set these recipes apart from other things they might have seen.


opposite: Sara Kate Gillingham-Ryan

Q: You really embrace cooking for one as a good thing. What do you find the most satisfying part about IT, and how do you stay motivated to do it? JY: The best part about cooking for yourself is that you don’t have anyone else’s cravings or allergies (no offense, anyone!) or, frankly, peculiar tastes to take into account — you can have a craving and follow it wherever it takes you. Really, you can learn to be a truly intuitive cook in a way that is harder to do when you’re cooking for others. Honestly, though, I have to come clean and tell you that in the writing of Eat Your Vegetables I started and have kept up a wonderful relationship that has me cooking for two most nights these days! So many of the challenges remain: the leftovers management, the storage issues, and more. But I’m having to adapt to someone else’s tastes these days, which is an adjustment! Q: In your new cookbook, Eat Your Vegetables: Bold Recipes for the Single Cook, you recently come out as a vegetarian. How did that evolution come to be? JY: A few years ago I realized, when planning a meal for a dinner party, that meat was piling up in my freezer because I wasn’t cooking it for myself. Why not? I think it started because I was trying to make up for the meat I was eating in restaurants — it was an impulse to eat “lean and clean” at home so I could feel justified eating “fat and dirty” in restaurants. And I was motivated by a sense of environmental responsibility, too. But then I started feeling so good, I found my body craving less and less meat in restaurants, too. It continued from there. Q: People often say “why bother” when it

comes to cooking for one. What do you say to that? JY: They usually follow “why bother” with the idea of “just me,” right? I say there’s no such thing as “just” you, and that we’re ALL worth the bother. You’re the most important person to cook for, really. You have keep yourself healthy, well-fed, satisfied physically and emotionally, before you’re able to do that for anyone else. I use the analogy of the safety video on airplanes: They always say to secure your own oxygen mask first before helping anyone else — and I think the same thing applies to cooking. Q: What three ingredients can’t you live without in your pantry? JY: Dried beans, a selection of whole grains, and a multitude of vinegars and oils. Wait, that’s four, isn’t it? Dried beans are the source of so many beautiful dishes: They’re worth making from scratch for the delicious cooking liquid that results, even before you taste a single bean! Grains include pastas, rices, farro, barley, bulgur: They are the cradle, the spine, for a multitude of meals. And vinegars (sherry, rice, red wine, champagne) and oils (olive, various nuts, grapeseed, coconut) make for instant salad dressings, not to mention splashes of depth (oils) and bright tartness (vinegars), always at the ready. winter 2013 | 49


gift giving: Making bark is really easy and there are so many ways you can add flavor to it. It’s really quick (and easy!) and makes a beautiful, homemade gift for the holidays.

holiday bark It’s called bark because, once broken, the shards of candy look like tree bark. Cooking spray, for greasing 4 candy canes (about 1/2 cup, crushed) 16 ounces premium white chocolate (4 bars), roughly chopped 3-4 small drops peppermint oil 1. Spray the underside of a 9 x 12 baking pan with cooking spray. Place a piece of waxed (or parchment) paper on top and set aside. 2. Place unwrapped candy canes in a heavy-duty ziplock bag. Place bag inside fold of a clean cloth. Using a mallet or rolling pin, gently crush candy canes into smaller pieces, leaving some pieces slightly larger. Set aside. 3. Place chocolate in a 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. Allow chocolate to melt completely. When chocolate is melted, turn off heat and add peppermint oil. Stir to combine. Add crushed candy canes, reserving 2 tablespoons. Stir into chocolate until combined. Gently pour chocolate mixture onto prepared baking pan and spread out into an even rectangle. Sprinkle top with reserved crushed candy canes. Refrigerate until set, about 2 hours. 4. Carefully remove bark from parchment paper and break into medium-sized pieces by hand. Store in airtight container for up to 1 week. Makes 18-24 pieces.

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ALSO TRY: dried apricots, dried cranberries and toasted pecans; dried cranberries and toasted pistachios; milk chocolate and toasted cashews (drizzled with warmed caramel sauce), or try this version with milk (or dark) chocolate instead.


photo: James Padilla

winter 2013 | 51


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 dessert for one can be a challenge, but that doesn’t mean you can’t do it. Winter is the perfect time in indulge in something warm and comforting, and this homemade hot chocolate is just that. It’s a bit like having your dessert and a drink all in one.

white hot chocolate

photo: James Padilla

1/4 vanilla bean 2 tablespoons heavy cream 2 ounces premium white chocolate, roughly chopped 1 cup milk 1 cinnamon stick 1/4 teaspoon vanilla extract Ground cinnamon, for garnish 1. Cut vanilla bean piece in half lengthwise, exposing seeds. Scrape seeds from bean and set aside. 2. In a small bowl by hand or with a mixer, whip cream until soft peaks form. Set aside. 3. In a medium saucepan, melt chocolate over medium-low heat. Whisk in milk until incorporated. Add cinnamon stick and bring to a boil. Stir constantly for 7-10 minutes, until frothy (be careful not to let it burn). Remove saucepan from heat and discard cinnamon stick. Add vanilla bean seeds and vanilla extract and whisk into milk. 4. Transfer hot chocolate to a serving mug.Top with whipped cream and a sprinkle of cinnamon. Serve warm. Serves 1.


“...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

Issue 1 | Winter 2013  

Gourmet Recipes for One

Issue 1 | Winter 2013  

Gourmet Recipes for One

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