By Joyce Goldstein

ISBN-10: 0811836207

ISBN-13: 9780811836203

Such a lot recipes serve 4 to 6 humans, leaving the solo prepare dinner in a problem. input acclaimed cookbook writer Joyce Goldstein and her stellar repertoire of foodstuff which are enjoyable for one. From hearty recipes like highly spiced Tortilla and Lime Soup and Tuscan kind Rib-Eye Steak with Rosemary and Garlic, to dressed-up salads and seasonal fruit gratins, each one dish is designed to serve one standard. crucial advice and strategies provide precious recommendation on clever buying one and stocking the pantry. various recipe adaptations reap the benefits of seasonal constituents, whereas an array of sauces can flip that salmon fillet or lamb steak right into a connoisseur banquet. while the nice corporation is your personal, Solo Suppers is easy methods to pass.

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Red Pepper Aioli: Fold in 1 small red bell pepper, roasted, peeled, seeded, and puréed, and a bit of lemon juice. Caesar Salad Dressing: Combine half of the aioli with 3/4 teaspoon minced anchovy fillets, 11/2 teaspoons Dijon mustard, 1/4 teaspoon Worcestershire sauce, 11/2 tablespoons grated Parmesan cheese, and lots of freshly ground black pepper in the blender or food processor and process to emulsify. This makes enough for 1 large dinner salad. Ginger Aioli: Add up to 1 tablespoon peeled and finely grated fresh ginger to the aioli.

Leftover bread or tortillas also add body to extend a stock base. Soup is an ideal vehicle for using leftover meat or poultry, bits of cooked greens, or other vegetables, too. Shellfish, which always seem to add a touch of luxury to a meal, can turn a staid soup into a special-occasion repast. Soup is a good candidate for reheating, so it pays to make two portions of the basic recipe. You can always play with additions with subsequent reheats. TORTILLA and LIME SOUP On a vacation in the Yucatán in Mexico, I tasted my first bowl of sopa di lima.

Panada takes its name from pane, which means “bread,” because bread is a central ingredient in the soup. Some versions call for soaking the bread in liquid, then whisking the crumbs into the stock for a thick purée. Others bake the bread in layers with the stock for a thickened, cakey soup you carve out with a spoon. ” More like a poultry bread pudding than a soup, it is rich and filling, so it is ideal for a solo supper. Traditionally, layers of sautéed country bread are topped with boned, braised pigeon (squab), aromatic vegetables, and grated Parmesan cheese, then covered with a rich pigeon stock and baked for many hours.

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Solo suppers: Simple delicious meals to cook for yourself by Joyce Goldstein


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