Cooking for Two by Bruce Weinstein, Mark Scarbrough Page B
Authors: Bruce Weinstein, Mark Scarbrough
Tags: Cookbook
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frequently. Stir in the curry powder and ginger; cook for only about 20 seconds, until fragrant, then stir in the vermouth and cook for another 15 seconds, until bubbly, scraping up any spice grains that have adhered to the bottom of the pan. Stir in the cream and continue cooking for about 2 minutes, or just until the cream is thickened so that it coats the back of a wooden spoon.
2. Stir in the cooked ziti, the cheese, and salt. Cook for about 30 seconds, just until heated through, and serve.
NOTE: Shred the carrots with a vegetable peeler or a food processor fitted with a shredding blade. If desired, squeeze the shredded carrots between paper towels to release as much water as possible. This will make the final dish less “saucy.”
L INGUINE N OGADA
makes
2 servings
N ogada is a traditional Mexican sauce of walnuts and cream. Although it’s usually served over enchiladas, try it on pasta. Salt is optional here because of the cheese; add any additional salt sparingly. This vegetarian dish is best with a fresh fruit salad dressed with a raspberry vinaigrette or poppy seed dressing.
1 tablespoon unsalted butter
1 small onion, finely chopped
¾ cup walnuts, finely chopped
½ teaspoon ground cinnamon
teaspoon grated nutmeg
2 tablespoons dry vermouth
½ cup heavy cream
6 ounces dried linguine, cooked according to the package instructions
2 tablespoons grated queso blanco or Monterey Jack (about ½ ounce)
½ teaspoon salt, optional
1. Melt the butter in a medium skillet set over medium heat, then stir in the onion and walnuts. Cook for about 2 minutes, or until the onion is golden and the walnuts are lightly browned, stirring frequently.
2. Stir in the cinnamon, nutmeg, and vermouth. Cook for just 20 seconds, or until the spices are fragrant; stir in the cream. Bring the mixture back to a simmer and cook for about 2 minutes, or until the cream is thickened so that it coats the back of a wooden spoon, stirring frequently.
3. Stir in the cooked linguine, the cheese, and salt, if desired. Toss, then cook for just 20 seconds to heat through. Serve at once.
R ICE N OODLES
with
D RIED P EARS
and
C HERRY T OMATOES
makes
2 servings
M any Asian recipes, as you know, suffer from a plethora of ingredients, a mile-long list that seems daunting. But that’s actually the good news: the flavors are built and layered quickly with condiments, rather than long-simmered or slow-roasted. Some of those traditional condiments like nam pla and hoisin sauce are combined here with dried pears and ripe tomatoes to give the Asian-inspired noodle dish a subtle, tangy sweetness. Rice stick noodles, about ¼ inch wide and made from rice flour, are available in Asian markets and most gourmet stores. If you can’t find them, substitute the much thinner mung bean noodles.
5 ounces rice stick noodles (see headnote)
3 tablespoons nam pla (see page 10)
2 tablespoons hoisin sauce (see Note)
1 tablespoon water
1 tablespoon packed light brown sugar
2 dashes Tabasco sauce, or to taste
1 tablespoon peanut oil
1 large shallot, minced
1 large garlic clove, minced
4 large dried pear slices, cut into thin strips
¾ cup snow peas (about 2 ounces)
½ cup bean sprouts (about 1 ounce)
10 cherry tomatoes, halved
2 tablespoons unsalted peanuts, chopped
2 tablespoons chopped fresh cilantro, or 2 teaspoons dried cilantro
1 tablespoon lime juice
1. Place the rice stick noodles in a large bowl or baking pan. Cover them with cool water and soak for 10 minutes.
2. Meanwhile, bring a medium saucepan filled halfway with water to a boil over high heat. Drain the noodles and stir them into the boilingwater. Cook for 2 minutes, just until they are still firm to the bite. Drain and rinse well under cool water to keep from sticking. Set aside.
3. In a small bowl, whisk the nam pla, hoisin, water, brown sugar, and Tabasco sauce until the sugar has dissolved. Set aside.
4. Heat a wok or medium sauté pan over medium-high heat. Swirl in the oil, then
2. Stir in the cooked ziti, the cheese, and salt. Cook for about 30 seconds, just until heated through, and serve.
NOTE: Shred the carrots with a vegetable peeler or a food processor fitted with a shredding blade. If desired, squeeze the shredded carrots between paper towels to release as much water as possible. This will make the final dish less “saucy.”
L INGUINE N OGADA
makes
2 servings
N ogada is a traditional Mexican sauce of walnuts and cream. Although it’s usually served over enchiladas, try it on pasta. Salt is optional here because of the cheese; add any additional salt sparingly. This vegetarian dish is best with a fresh fruit salad dressed with a raspberry vinaigrette or poppy seed dressing.
1 tablespoon unsalted butter
1 small onion, finely chopped
¾ cup walnuts, finely chopped
½ teaspoon ground cinnamon
teaspoon grated nutmeg
2 tablespoons dry vermouth
½ cup heavy cream
6 ounces dried linguine, cooked according to the package instructions
2 tablespoons grated queso blanco or Monterey Jack (about ½ ounce)
½ teaspoon salt, optional
1. Melt the butter in a medium skillet set over medium heat, then stir in the onion and walnuts. Cook for about 2 minutes, or until the onion is golden and the walnuts are lightly browned, stirring frequently.
2. Stir in the cinnamon, nutmeg, and vermouth. Cook for just 20 seconds, or until the spices are fragrant; stir in the cream. Bring the mixture back to a simmer and cook for about 2 minutes, or until the cream is thickened so that it coats the back of a wooden spoon, stirring frequently.
3. Stir in the cooked linguine, the cheese, and salt, if desired. Toss, then cook for just 20 seconds to heat through. Serve at once.
R ICE N OODLES
with
D RIED P EARS
and
C HERRY T OMATOES
makes
2 servings
M any Asian recipes, as you know, suffer from a plethora of ingredients, a mile-long list that seems daunting. But that’s actually the good news: the flavors are built and layered quickly with condiments, rather than long-simmered or slow-roasted. Some of those traditional condiments like nam pla and hoisin sauce are combined here with dried pears and ripe tomatoes to give the Asian-inspired noodle dish a subtle, tangy sweetness. Rice stick noodles, about ¼ inch wide and made from rice flour, are available in Asian markets and most gourmet stores. If you can’t find them, substitute the much thinner mung bean noodles.
5 ounces rice stick noodles (see headnote)
3 tablespoons nam pla (see page 10)
2 tablespoons hoisin sauce (see Note)
1 tablespoon water
1 tablespoon packed light brown sugar
2 dashes Tabasco sauce, or to taste
1 tablespoon peanut oil
1 large shallot, minced
1 large garlic clove, minced
4 large dried pear slices, cut into thin strips
¾ cup snow peas (about 2 ounces)
½ cup bean sprouts (about 1 ounce)
10 cherry tomatoes, halved
2 tablespoons unsalted peanuts, chopped
2 tablespoons chopped fresh cilantro, or 2 teaspoons dried cilantro
1 tablespoon lime juice
1. Place the rice stick noodles in a large bowl or baking pan. Cover them with cool water and soak for 10 minutes.
2. Meanwhile, bring a medium saucepan filled halfway with water to a boil over high heat. Drain the noodles and stir them into the boilingwater. Cook for 2 minutes, just until they are still firm to the bite. Drain and rinse well under cool water to keep from sticking. Set aside.
3. In a small bowl, whisk the nam pla, hoisin, water, brown sugar, and Tabasco sauce until the sugar has dissolved. Set aside.
4. Heat a wok or medium sauté pan over medium-high heat. Swirl in the oil, then
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