issue 2 | spring 2014
DESCRIPTION
Gourmet Recipes for OneTRANSCRIPT
GOURMET RECIPES FOR ONEBY KAREN J COVEY
IN SEASON ASPARAGUS
ALL ABOUT EGGS
FRESH SPRING SALADS
ISSUE 2 | SPRING 2014
pasta with peas + prosciutto recipe on p18
contents
in every issue
1 from the editor
2 favorites
4 in season asparagus
8 from the pantry shallots
14 5 ingredients fig + almond crunch yogurt
16 how to risotto
20 the basics caramelized onions
19 kitchen conversion chart
22 equipment list
65 sweet endings lemon mousse
features
12 spring cleaning spices
26 old-fashioned oats
30 all about eggs
38 best spring salads
46 a Mexican fiesta
56 passover beef brisket
58 how to grow an indoor herb garden
62 hosthostess gift lemon cookies
contentsthis page next page page 4 30 31 38 58 Shutterstock
dishing up the best single-serving recipesgourmetrecipesforonecom
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
Karen J CoveyFounder + Editor-in-Chief
Creative Directorkarengourmetrecipesforonecom
Jennifer Georgia SparlingCopy Editor
Scott RaymondWeb + Technical Support
Karen J CoveyFood + Prop Styling
Advertising Inquirieskarengourmetrecipesforonecom
General Inquiries karengourmetrecipesforonecom
CONNECT WITH USwwwgourmetrecipesforonecom
wwwfacebookcomgourmetrecipesforonetwittercomKarenCovey
wwwpinterestcomkarencoveyinstagramcomkarencovey
2014 All rights reserved No portion of this magazine can be reprinted copied or used
without the written consent of Gourmet Recipes for One
ldquocooking for one should be celebrated in the same manner as if cooking for othersrdquo
-anonymous
spring 2014 | 1
WELCOME
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) yoursquove got you covered But donrsquot let the clean-ing stop there mdash spring is also the perfect time to clean out your spice cabinet too (especially if you canrsquot remember the last time you did it)
This issue also highlights the best of whatrsquos fresh this season from asparagus to egg recipes (and did you know how beautifully they go together) Wersquoll 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 yoursquod like to see here drop us an email at karengourmetrecipesforonecom wersquod 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
to a Collection of Inspired Spring Recipes for OneVOLUME 1 ISSUE 2
2 | gourmetrecipesforonecom
favoritesA collection of our favorite things for home garden + general well being
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 106rdquow x 173rdquod x 531rdquoh $63 wwwwestelmcom
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 $1600
wwwschoolhouseelectriccom
This
pag
e le
ft a
nd o
ppos
ite p
age
top
right
and
bot
tom
ww
ww
este
lmc
om r
ight
ww
ww
sch
oolh
ouse
elec
tric
com
opp
osite
top
left
ww
ws
urla
tabl
eco
m m
iddl
e w
ww
mol
eski
nec
om
spring 2014 | 3
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 24rdquow x 45rdquod x 63rdquoh $55
wwwwestelmcom
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 frac12rdquo x 5 frac12rdquo
wwwmoleskinecom
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
wwwsurlatablecom
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 wwwwestelmcom
3
6
5
4
4 | gourmetrecipesforonecom
in seasonapricots artichokes arugula asparagus beets broccoli cabbage carrots cauliflower
celery chard eggplant endive fava beans fennel fiddleheads fresh herbs friseacutee 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 knowfresh spring asparagus comes in both green and white varieties
asparagus + friseacutee salad
Friseacutee 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 12 lemon
Salt to taste
Freshly ground black pepper
1 tablespoon extra virgin olive oil
1 small head friseacutee bottom cut off and cut into
bite-sized pieces
14 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 friseacutee on a serving plate Remove cooled
vegetables and pat dry with a paper towel Place
on top of friseacutee 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
12 bunch fresh asparagus trimmed and cut
into 2-inch pieces
1 small clove garlic roughly chopped
Salt to taste
Freshly ground black pepper
14 cup freshly grated Parmigiano-Reggiano
14 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 pestoon top (or mixed into) deviled eggs for an easy Easter appetizer
6 | gourmetrecipesforonecom
white asparagus soup with crispy prosciutto
photo James Padilla
spring 2014 | 7
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
12 shallot thinly sliced
1 small sprig fresh thyme
Salt to taste
Freshly ground black pepper
1-1 14 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 425degF
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 Pureacutee 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
8 | gourmetrecipesforonecom
from the pantryOnions 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
phot
o J
ames
Pad
illa
THE PANTRY LIST This is the short list For a more expanded list
go to gourmetrecipesforonecompantry-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
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 havenrsquot used them
much in your cooking they are worth trying out
how to buyShallots 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
how to storeKeep 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 useShallots 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
For recipe ideas click here
10 | gourmetrecipesforonecom
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
skillet greens with crispy shallots
spring 2014 | 11
skillet greens with crispy shallots
1-2 tablespoons extra virgin olive oil
1 clove garlic minced
Pinch to 14 teaspoon crushed red pepper flakes ot to taste
14 large bunch greens (kale or swiss chard) stemmed and chopped into bite-sized pieces
Salt to taste
Freshly ground black pepper
Crispy Shallots
14 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
12 | gourmetrecipesforonecom
spring cleaningSpring often means cleaning housefrom top to bottom inside and out Itrsquos also the perfect time to clean out your spices
spring 2014 | 13
If you have spices in your cabinet that havenrsquot seen the light of day in about 6 months then chances are itrsquos 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 themif 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
14 | gourmetrecipesforonecom
5 ingredientsOne 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
phot
o C
assa
ndra
Biro
cco
spring 2014 | 15
fig + almond crunch yogurt
This is a really flavorful topping for a bowl
of yogurt Itrsquos 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 table-
spoon water and cinnamon stick over medium-
high 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
Serves 1
cookrsquos note A bit of orange juice added in with
the figs while they cook adds a subtle citrus flavor
to the finished topping
DO YOU HAVE A GREAT
5 INGREDIENT RECIPE
email us your recipe (and
a photo) and wersquoll share it
with our readers
16 | gourmetrecipesforonecom
HOW TO risottoMaking risotto is actually really easy (much easier than you might think) and the best partitrsquos 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) Itrsquos 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 yoursquoll 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
spring 2014 | 17
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 14 medium onion) diced
Salt to taste
Freshly ground black pepper
1 clove garlic finely minced
14 cup Arborio rice
1-2 tablespoons white wine
1 12-2 cups hot low-sodium vegetable stock
1 tablespoon unsalted butter
14 cup freshly grated Parmigiano-Reggiano
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 12 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
Serves 1
cookrsquos note Itrsquos important to add hot stock to the
risotto to keep the temperature constant allowing the
rice to continue cooking properly
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
RED WINE
substitute 2 tablespoons red wine for the
white wine
make extra + turn it into
risotto balls or risotto cakes
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
Would you like to advertise in theGourmet Recipes for One online magazine
email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
contents
in every issue
1 from the editor
2 favorites
4 in season asparagus
8 from the pantry shallots
14 5 ingredients fig + almond crunch yogurt
16 how to risotto
20 the basics caramelized onions
19 kitchen conversion chart
22 equipment list
65 sweet endings lemon mousse
features
12 spring cleaning spices
26 old-fashioned oats
30 all about eggs
38 best spring salads
46 a Mexican fiesta
56 passover beef brisket
58 how to grow an indoor herb garden
62 hosthostess gift lemon cookies
contentsthis page next page page 4 30 31 38 58 Shutterstock
dishing up the best single-serving recipesgourmetrecipesforonecom
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
Karen J CoveyFounder + Editor-in-Chief
Creative Directorkarengourmetrecipesforonecom
Jennifer Georgia SparlingCopy Editor
Scott RaymondWeb + Technical Support
Karen J CoveyFood + Prop Styling
Advertising Inquirieskarengourmetrecipesforonecom
General Inquiries karengourmetrecipesforonecom
CONNECT WITH USwwwgourmetrecipesforonecom
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2014 All rights reserved No portion of this magazine can be reprinted copied or used
without the written consent of Gourmet Recipes for One
ldquocooking for one should be celebrated in the same manner as if cooking for othersrdquo
-anonymous
spring 2014 | 1
WELCOME
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) yoursquove got you covered But donrsquot let the clean-ing stop there mdash spring is also the perfect time to clean out your spice cabinet too (especially if you canrsquot remember the last time you did it)
This issue also highlights the best of whatrsquos fresh this season from asparagus to egg recipes (and did you know how beautifully they go together) Wersquoll 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 yoursquod like to see here drop us an email at karengourmetrecipesforonecom wersquod 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
to a Collection of Inspired Spring Recipes for OneVOLUME 1 ISSUE 2
2 | gourmetrecipesforonecom
favoritesA collection of our favorite things for home garden + general well being
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 106rdquow x 173rdquod x 531rdquoh $63 wwwwestelmcom
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 $1600
wwwschoolhouseelectriccom
This
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e le
ft a
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ppos
ite p
age
top
right
and
bot
tom
ww
ww
este
lmc
om r
ight
ww
ww
sch
oolh
ouse
elec
tric
com
opp
osite
top
left
ww
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urla
tabl
eco
m m
iddl
e w
ww
mol
eski
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om
spring 2014 | 3
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 24rdquow x 45rdquod x 63rdquoh $55
wwwwestelmcom
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 frac12rdquo x 5 frac12rdquo
wwwmoleskinecom
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
wwwsurlatablecom
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 wwwwestelmcom
3
6
5
4
4 | gourmetrecipesforonecom
in seasonapricots artichokes arugula asparagus beets broccoli cabbage carrots cauliflower
celery chard eggplant endive fava beans fennel fiddleheads fresh herbs friseacutee 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 knowfresh spring asparagus comes in both green and white varieties
asparagus + friseacutee salad
Friseacutee 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 12 lemon
Salt to taste
Freshly ground black pepper
1 tablespoon extra virgin olive oil
1 small head friseacutee bottom cut off and cut into
bite-sized pieces
14 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 friseacutee on a serving plate Remove cooled
vegetables and pat dry with a paper towel Place
on top of friseacutee 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
12 bunch fresh asparagus trimmed and cut
into 2-inch pieces
1 small clove garlic roughly chopped
Salt to taste
Freshly ground black pepper
14 cup freshly grated Parmigiano-Reggiano
14 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 pestoon top (or mixed into) deviled eggs for an easy Easter appetizer
6 | gourmetrecipesforonecom
white asparagus soup with crispy prosciutto
photo James Padilla
spring 2014 | 7
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
12 shallot thinly sliced
1 small sprig fresh thyme
Salt to taste
Freshly ground black pepper
1-1 14 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 425degF
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 Pureacutee 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
8 | gourmetrecipesforonecom
from the pantryOnions 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
phot
o J
ames
Pad
illa
THE PANTRY LIST This is the short list For a more expanded list
go to gourmetrecipesforonecompantry-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
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 havenrsquot used them
much in your cooking they are worth trying out
how to buyShallots 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
how to storeKeep 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 useShallots 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
For recipe ideas click here
10 | gourmetrecipesforonecom
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
skillet greens with crispy shallots
spring 2014 | 11
skillet greens with crispy shallots
1-2 tablespoons extra virgin olive oil
1 clove garlic minced
Pinch to 14 teaspoon crushed red pepper flakes ot to taste
14 large bunch greens (kale or swiss chard) stemmed and chopped into bite-sized pieces
Salt to taste
Freshly ground black pepper
Crispy Shallots
14 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
12 | gourmetrecipesforonecom
spring cleaningSpring often means cleaning housefrom top to bottom inside and out Itrsquos also the perfect time to clean out your spices
spring 2014 | 13
If you have spices in your cabinet that havenrsquot seen the light of day in about 6 months then chances are itrsquos 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 themif 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
14 | gourmetrecipesforonecom
5 ingredientsOne 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
phot
o C
assa
ndra
Biro
cco
spring 2014 | 15
fig + almond crunch yogurt
This is a really flavorful topping for a bowl
of yogurt Itrsquos 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 table-
spoon water and cinnamon stick over medium-
high 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
Serves 1
cookrsquos note A bit of orange juice added in with
the figs while they cook adds a subtle citrus flavor
to the finished topping
DO YOU HAVE A GREAT
5 INGREDIENT RECIPE
email us your recipe (and
a photo) and wersquoll share it
with our readers
16 | gourmetrecipesforonecom
HOW TO risottoMaking risotto is actually really easy (much easier than you might think) and the best partitrsquos 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) Itrsquos 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 yoursquoll 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
spring 2014 | 17
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 14 medium onion) diced
Salt to taste
Freshly ground black pepper
1 clove garlic finely minced
14 cup Arborio rice
1-2 tablespoons white wine
1 12-2 cups hot low-sodium vegetable stock
1 tablespoon unsalted butter
14 cup freshly grated Parmigiano-Reggiano
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 12 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
Serves 1
cookrsquos note Itrsquos important to add hot stock to the
risotto to keep the temperature constant allowing the
rice to continue cooking properly
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
RED WINE
substitute 2 tablespoons red wine for the
white wine
make extra + turn it into
risotto balls or risotto cakes
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
Would you like to advertise in theGourmet Recipes for One online magazine
email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
contentsthis page next page page 4 30 31 38 58 Shutterstock
dishing up the best single-serving recipesgourmetrecipesforonecom
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
Karen J CoveyFounder + Editor-in-Chief
Creative Directorkarengourmetrecipesforonecom
Jennifer Georgia SparlingCopy Editor
Scott RaymondWeb + Technical Support
Karen J CoveyFood + Prop Styling
Advertising Inquirieskarengourmetrecipesforonecom
General Inquiries karengourmetrecipesforonecom
CONNECT WITH USwwwgourmetrecipesforonecom
wwwfacebookcomgourmetrecipesforonetwittercomKarenCovey
wwwpinterestcomkarencoveyinstagramcomkarencovey
2014 All rights reserved No portion of this magazine can be reprinted copied or used
without the written consent of Gourmet Recipes for One
ldquocooking for one should be celebrated in the same manner as if cooking for othersrdquo
-anonymous
spring 2014 | 1
WELCOME
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) yoursquove got you covered But donrsquot let the clean-ing stop there mdash spring is also the perfect time to clean out your spice cabinet too (especially if you canrsquot remember the last time you did it)
This issue also highlights the best of whatrsquos fresh this season from asparagus to egg recipes (and did you know how beautifully they go together) Wersquoll 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 yoursquod like to see here drop us an email at karengourmetrecipesforonecom wersquod 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
to a Collection of Inspired Spring Recipes for OneVOLUME 1 ISSUE 2
2 | gourmetrecipesforonecom
favoritesA collection of our favorite things for home garden + general well being
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 106rdquow x 173rdquod x 531rdquoh $63 wwwwestelmcom
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 $1600
wwwschoolhouseelectriccom
This
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e le
ft a
nd o
ppos
ite p
age
top
right
and
bot
tom
ww
ww
este
lmc
om r
ight
ww
ww
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oolh
ouse
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opp
osite
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eski
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spring 2014 | 3
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 24rdquow x 45rdquod x 63rdquoh $55
wwwwestelmcom
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 frac12rdquo x 5 frac12rdquo
wwwmoleskinecom
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
wwwsurlatablecom
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 wwwwestelmcom
3
6
5
4
4 | gourmetrecipesforonecom
in seasonapricots artichokes arugula asparagus beets broccoli cabbage carrots cauliflower
celery chard eggplant endive fava beans fennel fiddleheads fresh herbs friseacutee 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 knowfresh spring asparagus comes in both green and white varieties
asparagus + friseacutee salad
Friseacutee 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 12 lemon
Salt to taste
Freshly ground black pepper
1 tablespoon extra virgin olive oil
1 small head friseacutee bottom cut off and cut into
bite-sized pieces
14 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 friseacutee on a serving plate Remove cooled
vegetables and pat dry with a paper towel Place
on top of friseacutee 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
12 bunch fresh asparagus trimmed and cut
into 2-inch pieces
1 small clove garlic roughly chopped
Salt to taste
Freshly ground black pepper
14 cup freshly grated Parmigiano-Reggiano
14 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 pestoon top (or mixed into) deviled eggs for an easy Easter appetizer
6 | gourmetrecipesforonecom
white asparagus soup with crispy prosciutto
photo James Padilla
spring 2014 | 7
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
12 shallot thinly sliced
1 small sprig fresh thyme
Salt to taste
Freshly ground black pepper
1-1 14 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 425degF
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 Pureacutee 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
8 | gourmetrecipesforonecom
from the pantryOnions 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
phot
o J
ames
Pad
illa
THE PANTRY LIST This is the short list For a more expanded list
go to gourmetrecipesforonecompantry-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
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 havenrsquot used them
much in your cooking they are worth trying out
how to buyShallots 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
how to storeKeep 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 useShallots 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
For recipe ideas click here
10 | gourmetrecipesforonecom
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
skillet greens with crispy shallots
spring 2014 | 11
skillet greens with crispy shallots
1-2 tablespoons extra virgin olive oil
1 clove garlic minced
Pinch to 14 teaspoon crushed red pepper flakes ot to taste
14 large bunch greens (kale or swiss chard) stemmed and chopped into bite-sized pieces
Salt to taste
Freshly ground black pepper
Crispy Shallots
14 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
12 | gourmetrecipesforonecom
spring cleaningSpring often means cleaning housefrom top to bottom inside and out Itrsquos also the perfect time to clean out your spices
spring 2014 | 13
If you have spices in your cabinet that havenrsquot seen the light of day in about 6 months then chances are itrsquos 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 themif 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
14 | gourmetrecipesforonecom
5 ingredientsOne 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
phot
o C
assa
ndra
Biro
cco
spring 2014 | 15
fig + almond crunch yogurt
This is a really flavorful topping for a bowl
of yogurt Itrsquos 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 table-
spoon water and cinnamon stick over medium-
high 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
Serves 1
cookrsquos note A bit of orange juice added in with
the figs while they cook adds a subtle citrus flavor
to the finished topping
DO YOU HAVE A GREAT
5 INGREDIENT RECIPE
email us your recipe (and
a photo) and wersquoll share it
with our readers
16 | gourmetrecipesforonecom
HOW TO risottoMaking risotto is actually really easy (much easier than you might think) and the best partitrsquos 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) Itrsquos 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 yoursquoll 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
spring 2014 | 17
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 14 medium onion) diced
Salt to taste
Freshly ground black pepper
1 clove garlic finely minced
14 cup Arborio rice
1-2 tablespoons white wine
1 12-2 cups hot low-sodium vegetable stock
1 tablespoon unsalted butter
14 cup freshly grated Parmigiano-Reggiano
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 12 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
Serves 1
cookrsquos note Itrsquos important to add hot stock to the
risotto to keep the temperature constant allowing the
rice to continue cooking properly
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
RED WINE
substitute 2 tablespoons red wine for the
white wine
make extra + turn it into
risotto balls or risotto cakes
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
Would you like to advertise in theGourmet Recipes for One online magazine
email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
dishing up the best single-serving recipesgourmetrecipesforonecom
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
Karen J CoveyFounder + Editor-in-Chief
Creative Directorkarengourmetrecipesforonecom
Jennifer Georgia SparlingCopy Editor
Scott RaymondWeb + Technical Support
Karen J CoveyFood + Prop Styling
Advertising Inquirieskarengourmetrecipesforonecom
General Inquiries karengourmetrecipesforonecom
CONNECT WITH USwwwgourmetrecipesforonecom
wwwfacebookcomgourmetrecipesforonetwittercomKarenCovey
wwwpinterestcomkarencoveyinstagramcomkarencovey
2014 All rights reserved No portion of this magazine can be reprinted copied or used
without the written consent of Gourmet Recipes for One
ldquocooking for one should be celebrated in the same manner as if cooking for othersrdquo
-anonymous
spring 2014 | 1
WELCOME
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) yoursquove got you covered But donrsquot let the clean-ing stop there mdash spring is also the perfect time to clean out your spice cabinet too (especially if you canrsquot remember the last time you did it)
This issue also highlights the best of whatrsquos fresh this season from asparagus to egg recipes (and did you know how beautifully they go together) Wersquoll 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 yoursquod like to see here drop us an email at karengourmetrecipesforonecom wersquod 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
to a Collection of Inspired Spring Recipes for OneVOLUME 1 ISSUE 2
2 | gourmetrecipesforonecom
favoritesA collection of our favorite things for home garden + general well being
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 106rdquow x 173rdquod x 531rdquoh $63 wwwwestelmcom
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 $1600
wwwschoolhouseelectriccom
This
pag
e le
ft a
nd o
ppos
ite p
age
top
right
and
bot
tom
ww
ww
este
lmc
om r
ight
ww
ww
sch
oolh
ouse
elec
tric
com
opp
osite
top
left
ww
ws
urla
tabl
eco
m m
iddl
e w
ww
mol
eski
nec
om
spring 2014 | 3
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 24rdquow x 45rdquod x 63rdquoh $55
wwwwestelmcom
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 frac12rdquo x 5 frac12rdquo
wwwmoleskinecom
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
wwwsurlatablecom
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 wwwwestelmcom
3
6
5
4
4 | gourmetrecipesforonecom
in seasonapricots artichokes arugula asparagus beets broccoli cabbage carrots cauliflower
celery chard eggplant endive fava beans fennel fiddleheads fresh herbs friseacutee 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 knowfresh spring asparagus comes in both green and white varieties
asparagus + friseacutee salad
Friseacutee 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 12 lemon
Salt to taste
Freshly ground black pepper
1 tablespoon extra virgin olive oil
1 small head friseacutee bottom cut off and cut into
bite-sized pieces
14 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 friseacutee on a serving plate Remove cooled
vegetables and pat dry with a paper towel Place
on top of friseacutee 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
12 bunch fresh asparagus trimmed and cut
into 2-inch pieces
1 small clove garlic roughly chopped
Salt to taste
Freshly ground black pepper
14 cup freshly grated Parmigiano-Reggiano
14 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 pestoon top (or mixed into) deviled eggs for an easy Easter appetizer
6 | gourmetrecipesforonecom
white asparagus soup with crispy prosciutto
photo James Padilla
spring 2014 | 7
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
12 shallot thinly sliced
1 small sprig fresh thyme
Salt to taste
Freshly ground black pepper
1-1 14 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 425degF
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 Pureacutee 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
8 | gourmetrecipesforonecom
from the pantryOnions 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
phot
o J
ames
Pad
illa
THE PANTRY LIST This is the short list For a more expanded list
go to gourmetrecipesforonecompantry-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
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 havenrsquot used them
much in your cooking they are worth trying out
how to buyShallots 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
how to storeKeep 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 useShallots 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
For recipe ideas click here
10 | gourmetrecipesforonecom
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
skillet greens with crispy shallots
spring 2014 | 11
skillet greens with crispy shallots
1-2 tablespoons extra virgin olive oil
1 clove garlic minced
Pinch to 14 teaspoon crushed red pepper flakes ot to taste
14 large bunch greens (kale or swiss chard) stemmed and chopped into bite-sized pieces
Salt to taste
Freshly ground black pepper
Crispy Shallots
14 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
12 | gourmetrecipesforonecom
spring cleaningSpring often means cleaning housefrom top to bottom inside and out Itrsquos also the perfect time to clean out your spices
spring 2014 | 13
If you have spices in your cabinet that havenrsquot seen the light of day in about 6 months then chances are itrsquos 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 themif 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
14 | gourmetrecipesforonecom
5 ingredientsOne 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
phot
o C
assa
ndra
Biro
cco
spring 2014 | 15
fig + almond crunch yogurt
This is a really flavorful topping for a bowl
of yogurt Itrsquos 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 table-
spoon water and cinnamon stick over medium-
high 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
Serves 1
cookrsquos note A bit of orange juice added in with
the figs while they cook adds a subtle citrus flavor
to the finished topping
DO YOU HAVE A GREAT
5 INGREDIENT RECIPE
email us your recipe (and
a photo) and wersquoll share it
with our readers
16 | gourmetrecipesforonecom
HOW TO risottoMaking risotto is actually really easy (much easier than you might think) and the best partitrsquos 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) Itrsquos 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 yoursquoll 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
spring 2014 | 17
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 14 medium onion) diced
Salt to taste
Freshly ground black pepper
1 clove garlic finely minced
14 cup Arborio rice
1-2 tablespoons white wine
1 12-2 cups hot low-sodium vegetable stock
1 tablespoon unsalted butter
14 cup freshly grated Parmigiano-Reggiano
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 12 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
Serves 1
cookrsquos note Itrsquos important to add hot stock to the
risotto to keep the temperature constant allowing the
rice to continue cooking properly
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
RED WINE
substitute 2 tablespoons red wine for the
white wine
make extra + turn it into
risotto balls or risotto cakes
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
Would you like to advertise in theGourmet Recipes for One online magazine
email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
Karen J CoveyFounder + Editor-in-Chief
Creative Directorkarengourmetrecipesforonecom
Jennifer Georgia SparlingCopy Editor
Scott RaymondWeb + Technical Support
Karen J CoveyFood + Prop Styling
Advertising Inquirieskarengourmetrecipesforonecom
General Inquiries karengourmetrecipesforonecom
CONNECT WITH USwwwgourmetrecipesforonecom
wwwfacebookcomgourmetrecipesforonetwittercomKarenCovey
wwwpinterestcomkarencoveyinstagramcomkarencovey
2014 All rights reserved No portion of this magazine can be reprinted copied or used
without the written consent of Gourmet Recipes for One
ldquocooking for one should be celebrated in the same manner as if cooking for othersrdquo
-anonymous
spring 2014 | 1
WELCOME
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) yoursquove got you covered But donrsquot let the clean-ing stop there mdash spring is also the perfect time to clean out your spice cabinet too (especially if you canrsquot remember the last time you did it)
This issue also highlights the best of whatrsquos fresh this season from asparagus to egg recipes (and did you know how beautifully they go together) Wersquoll 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 yoursquod like to see here drop us an email at karengourmetrecipesforonecom wersquod 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
to a Collection of Inspired Spring Recipes for OneVOLUME 1 ISSUE 2
2 | gourmetrecipesforonecom
favoritesA collection of our favorite things for home garden + general well being
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 106rdquow x 173rdquod x 531rdquoh $63 wwwwestelmcom
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 $1600
wwwschoolhouseelectriccom
This
pag
e le
ft a
nd o
ppos
ite p
age
top
right
and
bot
tom
ww
ww
este
lmc
om r
ight
ww
ww
sch
oolh
ouse
elec
tric
com
opp
osite
top
left
ww
ws
urla
tabl
eco
m m
iddl
e w
ww
mol
eski
nec
om
spring 2014 | 3
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 24rdquow x 45rdquod x 63rdquoh $55
wwwwestelmcom
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 frac12rdquo x 5 frac12rdquo
wwwmoleskinecom
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
wwwsurlatablecom
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 wwwwestelmcom
3
6
5
4
4 | gourmetrecipesforonecom
in seasonapricots artichokes arugula asparagus beets broccoli cabbage carrots cauliflower
celery chard eggplant endive fava beans fennel fiddleheads fresh herbs friseacutee 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 knowfresh spring asparagus comes in both green and white varieties
asparagus + friseacutee salad
Friseacutee 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 12 lemon
Salt to taste
Freshly ground black pepper
1 tablespoon extra virgin olive oil
1 small head friseacutee bottom cut off and cut into
bite-sized pieces
14 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 friseacutee on a serving plate Remove cooled
vegetables and pat dry with a paper towel Place
on top of friseacutee 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
12 bunch fresh asparagus trimmed and cut
into 2-inch pieces
1 small clove garlic roughly chopped
Salt to taste
Freshly ground black pepper
14 cup freshly grated Parmigiano-Reggiano
14 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 pestoon top (or mixed into) deviled eggs for an easy Easter appetizer
6 | gourmetrecipesforonecom
white asparagus soup with crispy prosciutto
photo James Padilla
spring 2014 | 7
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
12 shallot thinly sliced
1 small sprig fresh thyme
Salt to taste
Freshly ground black pepper
1-1 14 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 425degF
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 Pureacutee 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
8 | gourmetrecipesforonecom
from the pantryOnions 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
phot
o J
ames
Pad
illa
THE PANTRY LIST This is the short list For a more expanded list
go to gourmetrecipesforonecompantry-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
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 havenrsquot used them
much in your cooking they are worth trying out
how to buyShallots 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
how to storeKeep 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 useShallots 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
For recipe ideas click here
10 | gourmetrecipesforonecom
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
skillet greens with crispy shallots
spring 2014 | 11
skillet greens with crispy shallots
1-2 tablespoons extra virgin olive oil
1 clove garlic minced
Pinch to 14 teaspoon crushed red pepper flakes ot to taste
14 large bunch greens (kale or swiss chard) stemmed and chopped into bite-sized pieces
Salt to taste
Freshly ground black pepper
Crispy Shallots
14 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
12 | gourmetrecipesforonecom
spring cleaningSpring often means cleaning housefrom top to bottom inside and out Itrsquos also the perfect time to clean out your spices
spring 2014 | 13
If you have spices in your cabinet that havenrsquot seen the light of day in about 6 months then chances are itrsquos 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 themif 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
14 | gourmetrecipesforonecom
5 ingredientsOne 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
phot
o C
assa
ndra
Biro
cco
spring 2014 | 15
fig + almond crunch yogurt
This is a really flavorful topping for a bowl
of yogurt Itrsquos 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 table-
spoon water and cinnamon stick over medium-
high 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
Serves 1
cookrsquos note A bit of orange juice added in with
the figs while they cook adds a subtle citrus flavor
to the finished topping
DO YOU HAVE A GREAT
5 INGREDIENT RECIPE
email us your recipe (and
a photo) and wersquoll share it
with our readers
16 | gourmetrecipesforonecom
HOW TO risottoMaking risotto is actually really easy (much easier than you might think) and the best partitrsquos 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) Itrsquos 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 yoursquoll 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
spring 2014 | 17
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 14 medium onion) diced
Salt to taste
Freshly ground black pepper
1 clove garlic finely minced
14 cup Arborio rice
1-2 tablespoons white wine
1 12-2 cups hot low-sodium vegetable stock
1 tablespoon unsalted butter
14 cup freshly grated Parmigiano-Reggiano
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 12 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
Serves 1
cookrsquos note Itrsquos important to add hot stock to the
risotto to keep the temperature constant allowing the
rice to continue cooking properly
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
RED WINE
substitute 2 tablespoons red wine for the
white wine
make extra + turn it into
risotto balls or risotto cakes
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
Would you like to advertise in theGourmet Recipes for One online magazine
email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
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ndra
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cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
ldquocooking for one should be celebrated in the same manner as if cooking for othersrdquo
-anonymous
spring 2014 | 1
WELCOME
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) yoursquove got you covered But donrsquot let the clean-ing stop there mdash spring is also the perfect time to clean out your spice cabinet too (especially if you canrsquot remember the last time you did it)
This issue also highlights the best of whatrsquos fresh this season from asparagus to egg recipes (and did you know how beautifully they go together) Wersquoll 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 yoursquod like to see here drop us an email at karengourmetrecipesforonecom wersquod 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
to a Collection of Inspired Spring Recipes for OneVOLUME 1 ISSUE 2
2 | gourmetrecipesforonecom
favoritesA collection of our favorite things for home garden + general well being
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 106rdquow x 173rdquod x 531rdquoh $63 wwwwestelmcom
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 $1600
wwwschoolhouseelectriccom
This
pag
e le
ft a
nd o
ppos
ite p
age
top
right
and
bot
tom
ww
ww
este
lmc
om r
ight
ww
ww
sch
oolh
ouse
elec
tric
com
opp
osite
top
left
ww
ws
urla
tabl
eco
m m
iddl
e w
ww
mol
eski
nec
om
spring 2014 | 3
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 24rdquow x 45rdquod x 63rdquoh $55
wwwwestelmcom
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 frac12rdquo x 5 frac12rdquo
wwwmoleskinecom
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
wwwsurlatablecom
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 wwwwestelmcom
3
6
5
4
4 | gourmetrecipesforonecom
in seasonapricots artichokes arugula asparagus beets broccoli cabbage carrots cauliflower
celery chard eggplant endive fava beans fennel fiddleheads fresh herbs friseacutee 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 knowfresh spring asparagus comes in both green and white varieties
asparagus + friseacutee salad
Friseacutee 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 12 lemon
Salt to taste
Freshly ground black pepper
1 tablespoon extra virgin olive oil
1 small head friseacutee bottom cut off and cut into
bite-sized pieces
14 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 friseacutee on a serving plate Remove cooled
vegetables and pat dry with a paper towel Place
on top of friseacutee 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
12 bunch fresh asparagus trimmed and cut
into 2-inch pieces
1 small clove garlic roughly chopped
Salt to taste
Freshly ground black pepper
14 cup freshly grated Parmigiano-Reggiano
14 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 pestoon top (or mixed into) deviled eggs for an easy Easter appetizer
6 | gourmetrecipesforonecom
white asparagus soup with crispy prosciutto
photo James Padilla
spring 2014 | 7
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
12 shallot thinly sliced
1 small sprig fresh thyme
Salt to taste
Freshly ground black pepper
1-1 14 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 425degF
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 Pureacutee 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
8 | gourmetrecipesforonecom
from the pantryOnions 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
phot
o J
ames
Pad
illa
THE PANTRY LIST This is the short list For a more expanded list
go to gourmetrecipesforonecompantry-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
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 havenrsquot used them
much in your cooking they are worth trying out
how to buyShallots 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
how to storeKeep 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 useShallots 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
For recipe ideas click here
10 | gourmetrecipesforonecom
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
skillet greens with crispy shallots
spring 2014 | 11
skillet greens with crispy shallots
1-2 tablespoons extra virgin olive oil
1 clove garlic minced
Pinch to 14 teaspoon crushed red pepper flakes ot to taste
14 large bunch greens (kale or swiss chard) stemmed and chopped into bite-sized pieces
Salt to taste
Freshly ground black pepper
Crispy Shallots
14 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
12 | gourmetrecipesforonecom
spring cleaningSpring often means cleaning housefrom top to bottom inside and out Itrsquos also the perfect time to clean out your spices
spring 2014 | 13
If you have spices in your cabinet that havenrsquot seen the light of day in about 6 months then chances are itrsquos 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 themif 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
14 | gourmetrecipesforonecom
5 ingredientsOne 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
phot
o C
assa
ndra
Biro
cco
spring 2014 | 15
fig + almond crunch yogurt
This is a really flavorful topping for a bowl
of yogurt Itrsquos 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 table-
spoon water and cinnamon stick over medium-
high 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
Serves 1
cookrsquos note A bit of orange juice added in with
the figs while they cook adds a subtle citrus flavor
to the finished topping
DO YOU HAVE A GREAT
5 INGREDIENT RECIPE
email us your recipe (and
a photo) and wersquoll share it
with our readers
16 | gourmetrecipesforonecom
HOW TO risottoMaking risotto is actually really easy (much easier than you might think) and the best partitrsquos 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) Itrsquos 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 yoursquoll 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
spring 2014 | 17
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 14 medium onion) diced
Salt to taste
Freshly ground black pepper
1 clove garlic finely minced
14 cup Arborio rice
1-2 tablespoons white wine
1 12-2 cups hot low-sodium vegetable stock
1 tablespoon unsalted butter
14 cup freshly grated Parmigiano-Reggiano
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 12 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
Serves 1
cookrsquos note Itrsquos important to add hot stock to the
risotto to keep the temperature constant allowing the
rice to continue cooking properly
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
RED WINE
substitute 2 tablespoons red wine for the
white wine
make extra + turn it into
risotto balls or risotto cakes
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
Would you like to advertise in theGourmet Recipes for One online magazine
email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
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Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
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Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
spring 2014 | 1
WELCOME
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) yoursquove got you covered But donrsquot let the clean-ing stop there mdash spring is also the perfect time to clean out your spice cabinet too (especially if you canrsquot remember the last time you did it)
This issue also highlights the best of whatrsquos fresh this season from asparagus to egg recipes (and did you know how beautifully they go together) Wersquoll 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 yoursquod like to see here drop us an email at karengourmetrecipesforonecom wersquod 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
to a Collection of Inspired Spring Recipes for OneVOLUME 1 ISSUE 2
2 | gourmetrecipesforonecom
favoritesA collection of our favorite things for home garden + general well being
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 106rdquow x 173rdquod x 531rdquoh $63 wwwwestelmcom
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 $1600
wwwschoolhouseelectriccom
This
pag
e le
ft a
nd o
ppos
ite p
age
top
right
and
bot
tom
ww
ww
este
lmc
om r
ight
ww
ww
sch
oolh
ouse
elec
tric
com
opp
osite
top
left
ww
ws
urla
tabl
eco
m m
iddl
e w
ww
mol
eski
nec
om
spring 2014 | 3
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 24rdquow x 45rdquod x 63rdquoh $55
wwwwestelmcom
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 frac12rdquo x 5 frac12rdquo
wwwmoleskinecom
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
wwwsurlatablecom
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 wwwwestelmcom
3
6
5
4
4 | gourmetrecipesforonecom
in seasonapricots artichokes arugula asparagus beets broccoli cabbage carrots cauliflower
celery chard eggplant endive fava beans fennel fiddleheads fresh herbs friseacutee 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 knowfresh spring asparagus comes in both green and white varieties
asparagus + friseacutee salad
Friseacutee 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 12 lemon
Salt to taste
Freshly ground black pepper
1 tablespoon extra virgin olive oil
1 small head friseacutee bottom cut off and cut into
bite-sized pieces
14 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 friseacutee on a serving plate Remove cooled
vegetables and pat dry with a paper towel Place
on top of friseacutee 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
12 bunch fresh asparagus trimmed and cut
into 2-inch pieces
1 small clove garlic roughly chopped
Salt to taste
Freshly ground black pepper
14 cup freshly grated Parmigiano-Reggiano
14 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 pestoon top (or mixed into) deviled eggs for an easy Easter appetizer
6 | gourmetrecipesforonecom
white asparagus soup with crispy prosciutto
photo James Padilla
spring 2014 | 7
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
12 shallot thinly sliced
1 small sprig fresh thyme
Salt to taste
Freshly ground black pepper
1-1 14 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 425degF
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 Pureacutee 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
8 | gourmetrecipesforonecom
from the pantryOnions 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
phot
o J
ames
Pad
illa
THE PANTRY LIST This is the short list For a more expanded list
go to gourmetrecipesforonecompantry-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
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 havenrsquot used them
much in your cooking they are worth trying out
how to buyShallots 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
how to storeKeep 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 useShallots 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
For recipe ideas click here
10 | gourmetrecipesforonecom
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
skillet greens with crispy shallots
spring 2014 | 11
skillet greens with crispy shallots
1-2 tablespoons extra virgin olive oil
1 clove garlic minced
Pinch to 14 teaspoon crushed red pepper flakes ot to taste
14 large bunch greens (kale or swiss chard) stemmed and chopped into bite-sized pieces
Salt to taste
Freshly ground black pepper
Crispy Shallots
14 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
12 | gourmetrecipesforonecom
spring cleaningSpring often means cleaning housefrom top to bottom inside and out Itrsquos also the perfect time to clean out your spices
spring 2014 | 13
If you have spices in your cabinet that havenrsquot seen the light of day in about 6 months then chances are itrsquos 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 themif 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
14 | gourmetrecipesforonecom
5 ingredientsOne 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
phot
o C
assa
ndra
Biro
cco
spring 2014 | 15
fig + almond crunch yogurt
This is a really flavorful topping for a bowl
of yogurt Itrsquos 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 table-
spoon water and cinnamon stick over medium-
high 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
Serves 1
cookrsquos note A bit of orange juice added in with
the figs while they cook adds a subtle citrus flavor
to the finished topping
DO YOU HAVE A GREAT
5 INGREDIENT RECIPE
email us your recipe (and
a photo) and wersquoll share it
with our readers
16 | gourmetrecipesforonecom
HOW TO risottoMaking risotto is actually really easy (much easier than you might think) and the best partitrsquos 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) Itrsquos 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 yoursquoll 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
spring 2014 | 17
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 14 medium onion) diced
Salt to taste
Freshly ground black pepper
1 clove garlic finely minced
14 cup Arborio rice
1-2 tablespoons white wine
1 12-2 cups hot low-sodium vegetable stock
1 tablespoon unsalted butter
14 cup freshly grated Parmigiano-Reggiano
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 12 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
Serves 1
cookrsquos note Itrsquos important to add hot stock to the
risotto to keep the temperature constant allowing the
rice to continue cooking properly
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
RED WINE
substitute 2 tablespoons red wine for the
white wine
make extra + turn it into
risotto balls or risotto cakes
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
Would you like to advertise in theGourmet Recipes for One online magazine
email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
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guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
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spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
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spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
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IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
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Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
2 | gourmetrecipesforonecom
favoritesA collection of our favorite things for home garden + general well being
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 106rdquow x 173rdquod x 531rdquoh $63 wwwwestelmcom
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 $1600
wwwschoolhouseelectriccom
This
pag
e le
ft a
nd o
ppos
ite p
age
top
right
and
bot
tom
ww
ww
este
lmc
om r
ight
ww
ww
sch
oolh
ouse
elec
tric
com
opp
osite
top
left
ww
ws
urla
tabl
eco
m m
iddl
e w
ww
mol
eski
nec
om
spring 2014 | 3
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 24rdquow x 45rdquod x 63rdquoh $55
wwwwestelmcom
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 frac12rdquo x 5 frac12rdquo
wwwmoleskinecom
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
wwwsurlatablecom
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 wwwwestelmcom
3
6
5
4
4 | gourmetrecipesforonecom
in seasonapricots artichokes arugula asparagus beets broccoli cabbage carrots cauliflower
celery chard eggplant endive fava beans fennel fiddleheads fresh herbs friseacutee 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 knowfresh spring asparagus comes in both green and white varieties
asparagus + friseacutee salad
Friseacutee 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 12 lemon
Salt to taste
Freshly ground black pepper
1 tablespoon extra virgin olive oil
1 small head friseacutee bottom cut off and cut into
bite-sized pieces
14 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 friseacutee on a serving plate Remove cooled
vegetables and pat dry with a paper towel Place
on top of friseacutee 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
12 bunch fresh asparagus trimmed and cut
into 2-inch pieces
1 small clove garlic roughly chopped
Salt to taste
Freshly ground black pepper
14 cup freshly grated Parmigiano-Reggiano
14 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 pestoon top (or mixed into) deviled eggs for an easy Easter appetizer
6 | gourmetrecipesforonecom
white asparagus soup with crispy prosciutto
photo James Padilla
spring 2014 | 7
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
12 shallot thinly sliced
1 small sprig fresh thyme
Salt to taste
Freshly ground black pepper
1-1 14 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 425degF
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 Pureacutee 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
8 | gourmetrecipesforonecom
from the pantryOnions 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
phot
o J
ames
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illa
THE PANTRY LIST This is the short list For a more expanded list
go to gourmetrecipesforonecompantry-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
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 havenrsquot used them
much in your cooking they are worth trying out
how to buyShallots 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
how to storeKeep 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 useShallots 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
For recipe ideas click here
10 | gourmetrecipesforonecom
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
skillet greens with crispy shallots
spring 2014 | 11
skillet greens with crispy shallots
1-2 tablespoons extra virgin olive oil
1 clove garlic minced
Pinch to 14 teaspoon crushed red pepper flakes ot to taste
14 large bunch greens (kale or swiss chard) stemmed and chopped into bite-sized pieces
Salt to taste
Freshly ground black pepper
Crispy Shallots
14 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
12 | gourmetrecipesforonecom
spring cleaningSpring often means cleaning housefrom top to bottom inside and out Itrsquos also the perfect time to clean out your spices
spring 2014 | 13
If you have spices in your cabinet that havenrsquot seen the light of day in about 6 months then chances are itrsquos 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 themif 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
14 | gourmetrecipesforonecom
5 ingredientsOne 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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spring 2014 | 15
fig + almond crunch yogurt
This is a really flavorful topping for a bowl
of yogurt Itrsquos 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 table-
spoon water and cinnamon stick over medium-
high 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
Serves 1
cookrsquos note A bit of orange juice added in with
the figs while they cook adds a subtle citrus flavor
to the finished topping
DO YOU HAVE A GREAT
5 INGREDIENT RECIPE
email us your recipe (and
a photo) and wersquoll share it
with our readers
16 | gourmetrecipesforonecom
HOW TO risottoMaking risotto is actually really easy (much easier than you might think) and the best partitrsquos 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) Itrsquos 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 yoursquoll 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
spring 2014 | 17
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 14 medium onion) diced
Salt to taste
Freshly ground black pepper
1 clove garlic finely minced
14 cup Arborio rice
1-2 tablespoons white wine
1 12-2 cups hot low-sodium vegetable stock
1 tablespoon unsalted butter
14 cup freshly grated Parmigiano-Reggiano
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 12 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
Serves 1
cookrsquos note Itrsquos important to add hot stock to the
risotto to keep the temperature constant allowing the
rice to continue cooking properly
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
RED WINE
substitute 2 tablespoons red wine for the
white wine
make extra + turn it into
risotto balls or risotto cakes
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
Would you like to advertise in theGourmet Recipes for One online magazine
email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
spring 2014 | 3
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 24rdquow x 45rdquod x 63rdquoh $55
wwwwestelmcom
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 frac12rdquo x 5 frac12rdquo
wwwmoleskinecom
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
wwwsurlatablecom
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 wwwwestelmcom
3
6
5
4
4 | gourmetrecipesforonecom
in seasonapricots artichokes arugula asparagus beets broccoli cabbage carrots cauliflower
celery chard eggplant endive fava beans fennel fiddleheads fresh herbs friseacutee 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 knowfresh spring asparagus comes in both green and white varieties
asparagus + friseacutee salad
Friseacutee 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 12 lemon
Salt to taste
Freshly ground black pepper
1 tablespoon extra virgin olive oil
1 small head friseacutee bottom cut off and cut into
bite-sized pieces
14 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 friseacutee on a serving plate Remove cooled
vegetables and pat dry with a paper towel Place
on top of friseacutee 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
12 bunch fresh asparagus trimmed and cut
into 2-inch pieces
1 small clove garlic roughly chopped
Salt to taste
Freshly ground black pepper
14 cup freshly grated Parmigiano-Reggiano
14 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 pestoon top (or mixed into) deviled eggs for an easy Easter appetizer
6 | gourmetrecipesforonecom
white asparagus soup with crispy prosciutto
photo James Padilla
spring 2014 | 7
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
12 shallot thinly sliced
1 small sprig fresh thyme
Salt to taste
Freshly ground black pepper
1-1 14 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 425degF
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 Pureacutee 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
8 | gourmetrecipesforonecom
from the pantryOnions 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
phot
o J
ames
Pad
illa
THE PANTRY LIST This is the short list For a more expanded list
go to gourmetrecipesforonecompantry-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
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 havenrsquot used them
much in your cooking they are worth trying out
how to buyShallots 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
how to storeKeep 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 useShallots 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
For recipe ideas click here
10 | gourmetrecipesforonecom
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
skillet greens with crispy shallots
spring 2014 | 11
skillet greens with crispy shallots
1-2 tablespoons extra virgin olive oil
1 clove garlic minced
Pinch to 14 teaspoon crushed red pepper flakes ot to taste
14 large bunch greens (kale or swiss chard) stemmed and chopped into bite-sized pieces
Salt to taste
Freshly ground black pepper
Crispy Shallots
14 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
12 | gourmetrecipesforonecom
spring cleaningSpring often means cleaning housefrom top to bottom inside and out Itrsquos also the perfect time to clean out your spices
spring 2014 | 13
If you have spices in your cabinet that havenrsquot seen the light of day in about 6 months then chances are itrsquos 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 themif 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
14 | gourmetrecipesforonecom
5 ingredientsOne 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
phot
o C
assa
ndra
Biro
cco
spring 2014 | 15
fig + almond crunch yogurt
This is a really flavorful topping for a bowl
of yogurt Itrsquos 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 table-
spoon water and cinnamon stick over medium-
high 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
Serves 1
cookrsquos note A bit of orange juice added in with
the figs while they cook adds a subtle citrus flavor
to the finished topping
DO YOU HAVE A GREAT
5 INGREDIENT RECIPE
email us your recipe (and
a photo) and wersquoll share it
with our readers
16 | gourmetrecipesforonecom
HOW TO risottoMaking risotto is actually really easy (much easier than you might think) and the best partitrsquos 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) Itrsquos 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 yoursquoll 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
spring 2014 | 17
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 14 medium onion) diced
Salt to taste
Freshly ground black pepper
1 clove garlic finely minced
14 cup Arborio rice
1-2 tablespoons white wine
1 12-2 cups hot low-sodium vegetable stock
1 tablespoon unsalted butter
14 cup freshly grated Parmigiano-Reggiano
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 12 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
Serves 1
cookrsquos note Itrsquos important to add hot stock to the
risotto to keep the temperature constant allowing the
rice to continue cooking properly
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
RED WINE
substitute 2 tablespoons red wine for the
white wine
make extra + turn it into
risotto balls or risotto cakes
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
Would you like to advertise in theGourmet Recipes for One online magazine
email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
4 | gourmetrecipesforonecom
in seasonapricots artichokes arugula asparagus beets broccoli cabbage carrots cauliflower
celery chard eggplant endive fava beans fennel fiddleheads fresh herbs friseacutee 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 knowfresh spring asparagus comes in both green and white varieties
asparagus + friseacutee salad
Friseacutee 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 12 lemon
Salt to taste
Freshly ground black pepper
1 tablespoon extra virgin olive oil
1 small head friseacutee bottom cut off and cut into
bite-sized pieces
14 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 friseacutee on a serving plate Remove cooled
vegetables and pat dry with a paper towel Place
on top of friseacutee 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
12 bunch fresh asparagus trimmed and cut
into 2-inch pieces
1 small clove garlic roughly chopped
Salt to taste
Freshly ground black pepper
14 cup freshly grated Parmigiano-Reggiano
14 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 pestoon top (or mixed into) deviled eggs for an easy Easter appetizer
6 | gourmetrecipesforonecom
white asparagus soup with crispy prosciutto
photo James Padilla
spring 2014 | 7
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
12 shallot thinly sliced
1 small sprig fresh thyme
Salt to taste
Freshly ground black pepper
1-1 14 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 425degF
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 Pureacutee 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
8 | gourmetrecipesforonecom
from the pantryOnions 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
phot
o J
ames
Pad
illa
THE PANTRY LIST This is the short list For a more expanded list
go to gourmetrecipesforonecompantry-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
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 havenrsquot used them
much in your cooking they are worth trying out
how to buyShallots 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
how to storeKeep 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 useShallots 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
For recipe ideas click here
10 | gourmetrecipesforonecom
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
skillet greens with crispy shallots
spring 2014 | 11
skillet greens with crispy shallots
1-2 tablespoons extra virgin olive oil
1 clove garlic minced
Pinch to 14 teaspoon crushed red pepper flakes ot to taste
14 large bunch greens (kale or swiss chard) stemmed and chopped into bite-sized pieces
Salt to taste
Freshly ground black pepper
Crispy Shallots
14 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
12 | gourmetrecipesforonecom
spring cleaningSpring often means cleaning housefrom top to bottom inside and out Itrsquos also the perfect time to clean out your spices
spring 2014 | 13
If you have spices in your cabinet that havenrsquot seen the light of day in about 6 months then chances are itrsquos 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 themif 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
14 | gourmetrecipesforonecom
5 ingredientsOne 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
phot
o C
assa
ndra
Biro
cco
spring 2014 | 15
fig + almond crunch yogurt
This is a really flavorful topping for a bowl
of yogurt Itrsquos 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 table-
spoon water and cinnamon stick over medium-
high 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
Serves 1
cookrsquos note A bit of orange juice added in with
the figs while they cook adds a subtle citrus flavor
to the finished topping
DO YOU HAVE A GREAT
5 INGREDIENT RECIPE
email us your recipe (and
a photo) and wersquoll share it
with our readers
16 | gourmetrecipesforonecom
HOW TO risottoMaking risotto is actually really easy (much easier than you might think) and the best partitrsquos 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) Itrsquos 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 yoursquoll 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
spring 2014 | 17
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 14 medium onion) diced
Salt to taste
Freshly ground black pepper
1 clove garlic finely minced
14 cup Arborio rice
1-2 tablespoons white wine
1 12-2 cups hot low-sodium vegetable stock
1 tablespoon unsalted butter
14 cup freshly grated Parmigiano-Reggiano
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 12 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
Serves 1
cookrsquos note Itrsquos important to add hot stock to the
risotto to keep the temperature constant allowing the
rice to continue cooking properly
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
RED WINE
substitute 2 tablespoons red wine for the
white wine
make extra + turn it into
risotto balls or risotto cakes
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
Would you like to advertise in theGourmet Recipes for One online magazine
email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
asparagus + friseacutee salad
Friseacutee 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 12 lemon
Salt to taste
Freshly ground black pepper
1 tablespoon extra virgin olive oil
1 small head friseacutee bottom cut off and cut into
bite-sized pieces
14 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 friseacutee on a serving plate Remove cooled
vegetables and pat dry with a paper towel Place
on top of friseacutee 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
12 bunch fresh asparagus trimmed and cut
into 2-inch pieces
1 small clove garlic roughly chopped
Salt to taste
Freshly ground black pepper
14 cup freshly grated Parmigiano-Reggiano
14 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 pestoon top (or mixed into) deviled eggs for an easy Easter appetizer
6 | gourmetrecipesforonecom
white asparagus soup with crispy prosciutto
photo James Padilla
spring 2014 | 7
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
12 shallot thinly sliced
1 small sprig fresh thyme
Salt to taste
Freshly ground black pepper
1-1 14 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 425degF
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 Pureacutee 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
8 | gourmetrecipesforonecom
from the pantryOnions 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
phot
o J
ames
Pad
illa
THE PANTRY LIST This is the short list For a more expanded list
go to gourmetrecipesforonecompantry-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
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 havenrsquot used them
much in your cooking they are worth trying out
how to buyShallots 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
how to storeKeep 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 useShallots 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
For recipe ideas click here
10 | gourmetrecipesforonecom
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
skillet greens with crispy shallots
spring 2014 | 11
skillet greens with crispy shallots
1-2 tablespoons extra virgin olive oil
1 clove garlic minced
Pinch to 14 teaspoon crushed red pepper flakes ot to taste
14 large bunch greens (kale or swiss chard) stemmed and chopped into bite-sized pieces
Salt to taste
Freshly ground black pepper
Crispy Shallots
14 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
12 | gourmetrecipesforonecom
spring cleaningSpring often means cleaning housefrom top to bottom inside and out Itrsquos also the perfect time to clean out your spices
spring 2014 | 13
If you have spices in your cabinet that havenrsquot seen the light of day in about 6 months then chances are itrsquos 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 themif 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
14 | gourmetrecipesforonecom
5 ingredientsOne 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
phot
o C
assa
ndra
Biro
cco
spring 2014 | 15
fig + almond crunch yogurt
This is a really flavorful topping for a bowl
of yogurt Itrsquos 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 table-
spoon water and cinnamon stick over medium-
high 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
Serves 1
cookrsquos note A bit of orange juice added in with
the figs while they cook adds a subtle citrus flavor
to the finished topping
DO YOU HAVE A GREAT
5 INGREDIENT RECIPE
email us your recipe (and
a photo) and wersquoll share it
with our readers
16 | gourmetrecipesforonecom
HOW TO risottoMaking risotto is actually really easy (much easier than you might think) and the best partitrsquos 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) Itrsquos 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 yoursquoll 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
spring 2014 | 17
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 14 medium onion) diced
Salt to taste
Freshly ground black pepper
1 clove garlic finely minced
14 cup Arborio rice
1-2 tablespoons white wine
1 12-2 cups hot low-sodium vegetable stock
1 tablespoon unsalted butter
14 cup freshly grated Parmigiano-Reggiano
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 12 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
Serves 1
cookrsquos note Itrsquos important to add hot stock to the
risotto to keep the temperature constant allowing the
rice to continue cooking properly
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
RED WINE
substitute 2 tablespoons red wine for the
white wine
make extra + turn it into
risotto balls or risotto cakes
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
Would you like to advertise in theGourmet Recipes for One online magazine
email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
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o C
assa
ndra
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cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
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o C
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cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
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cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
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o C
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IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
6 | gourmetrecipesforonecom
white asparagus soup with crispy prosciutto
photo James Padilla
spring 2014 | 7
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
12 shallot thinly sliced
1 small sprig fresh thyme
Salt to taste
Freshly ground black pepper
1-1 14 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 425degF
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 Pureacutee 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
8 | gourmetrecipesforonecom
from the pantryOnions 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
phot
o J
ames
Pad
illa
THE PANTRY LIST This is the short list For a more expanded list
go to gourmetrecipesforonecompantry-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
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 havenrsquot used them
much in your cooking they are worth trying out
how to buyShallots 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
how to storeKeep 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 useShallots 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
For recipe ideas click here
10 | gourmetrecipesforonecom
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
skillet greens with crispy shallots
spring 2014 | 11
skillet greens with crispy shallots
1-2 tablespoons extra virgin olive oil
1 clove garlic minced
Pinch to 14 teaspoon crushed red pepper flakes ot to taste
14 large bunch greens (kale or swiss chard) stemmed and chopped into bite-sized pieces
Salt to taste
Freshly ground black pepper
Crispy Shallots
14 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
12 | gourmetrecipesforonecom
spring cleaningSpring often means cleaning housefrom top to bottom inside and out Itrsquos also the perfect time to clean out your spices
spring 2014 | 13
If you have spices in your cabinet that havenrsquot seen the light of day in about 6 months then chances are itrsquos 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 themif 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
14 | gourmetrecipesforonecom
5 ingredientsOne 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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cco
spring 2014 | 15
fig + almond crunch yogurt
This is a really flavorful topping for a bowl
of yogurt Itrsquos 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 table-
spoon water and cinnamon stick over medium-
high 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
Serves 1
cookrsquos note A bit of orange juice added in with
the figs while they cook adds a subtle citrus flavor
to the finished topping
DO YOU HAVE A GREAT
5 INGREDIENT RECIPE
email us your recipe (and
a photo) and wersquoll share it
with our readers
16 | gourmetrecipesforonecom
HOW TO risottoMaking risotto is actually really easy (much easier than you might think) and the best partitrsquos 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) Itrsquos 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 yoursquoll 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
spring 2014 | 17
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 14 medium onion) diced
Salt to taste
Freshly ground black pepper
1 clove garlic finely minced
14 cup Arborio rice
1-2 tablespoons white wine
1 12-2 cups hot low-sodium vegetable stock
1 tablespoon unsalted butter
14 cup freshly grated Parmigiano-Reggiano
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 12 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
Serves 1
cookrsquos note Itrsquos important to add hot stock to the
risotto to keep the temperature constant allowing the
rice to continue cooking properly
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
RED WINE
substitute 2 tablespoons red wine for the
white wine
make extra + turn it into
risotto balls or risotto cakes
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
Would you like to advertise in theGourmet Recipes for One online magazine
email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
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Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
spring 2014 | 7
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
12 shallot thinly sliced
1 small sprig fresh thyme
Salt to taste
Freshly ground black pepper
1-1 14 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 425degF
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 Pureacutee 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
8 | gourmetrecipesforonecom
from the pantryOnions 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
phot
o J
ames
Pad
illa
THE PANTRY LIST This is the short list For a more expanded list
go to gourmetrecipesforonecompantry-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
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 havenrsquot used them
much in your cooking they are worth trying out
how to buyShallots 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
how to storeKeep 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 useShallots 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
For recipe ideas click here
10 | gourmetrecipesforonecom
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
skillet greens with crispy shallots
spring 2014 | 11
skillet greens with crispy shallots
1-2 tablespoons extra virgin olive oil
1 clove garlic minced
Pinch to 14 teaspoon crushed red pepper flakes ot to taste
14 large bunch greens (kale or swiss chard) stemmed and chopped into bite-sized pieces
Salt to taste
Freshly ground black pepper
Crispy Shallots
14 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
12 | gourmetrecipesforonecom
spring cleaningSpring often means cleaning housefrom top to bottom inside and out Itrsquos also the perfect time to clean out your spices
spring 2014 | 13
If you have spices in your cabinet that havenrsquot seen the light of day in about 6 months then chances are itrsquos 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 themif 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
14 | gourmetrecipesforonecom
5 ingredientsOne 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
phot
o C
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Biro
cco
spring 2014 | 15
fig + almond crunch yogurt
This is a really flavorful topping for a bowl
of yogurt Itrsquos 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 table-
spoon water and cinnamon stick over medium-
high 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
Serves 1
cookrsquos note A bit of orange juice added in with
the figs while they cook adds a subtle citrus flavor
to the finished topping
DO YOU HAVE A GREAT
5 INGREDIENT RECIPE
email us your recipe (and
a photo) and wersquoll share it
with our readers
16 | gourmetrecipesforonecom
HOW TO risottoMaking risotto is actually really easy (much easier than you might think) and the best partitrsquos 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) Itrsquos 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 yoursquoll 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
spring 2014 | 17
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 14 medium onion) diced
Salt to taste
Freshly ground black pepper
1 clove garlic finely minced
14 cup Arborio rice
1-2 tablespoons white wine
1 12-2 cups hot low-sodium vegetable stock
1 tablespoon unsalted butter
14 cup freshly grated Parmigiano-Reggiano
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 12 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
Serves 1
cookrsquos note Itrsquos important to add hot stock to the
risotto to keep the temperature constant allowing the
rice to continue cooking properly
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
RED WINE
substitute 2 tablespoons red wine for the
white wine
make extra + turn it into
risotto balls or risotto cakes
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
Would you like to advertise in theGourmet Recipes for One online magazine
email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
8 | gourmetrecipesforonecom
from the pantryOnions 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
phot
o J
ames
Pad
illa
THE PANTRY LIST This is the short list For a more expanded list
go to gourmetrecipesforonecompantry-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
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 havenrsquot used them
much in your cooking they are worth trying out
how to buyShallots 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
how to storeKeep 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 useShallots 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
For recipe ideas click here
10 | gourmetrecipesforonecom
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
skillet greens with crispy shallots
spring 2014 | 11
skillet greens with crispy shallots
1-2 tablespoons extra virgin olive oil
1 clove garlic minced
Pinch to 14 teaspoon crushed red pepper flakes ot to taste
14 large bunch greens (kale or swiss chard) stemmed and chopped into bite-sized pieces
Salt to taste
Freshly ground black pepper
Crispy Shallots
14 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
12 | gourmetrecipesforonecom
spring cleaningSpring often means cleaning housefrom top to bottom inside and out Itrsquos also the perfect time to clean out your spices
spring 2014 | 13
If you have spices in your cabinet that havenrsquot seen the light of day in about 6 months then chances are itrsquos 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 themif 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
14 | gourmetrecipesforonecom
5 ingredientsOne 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
phot
o C
assa
ndra
Biro
cco
spring 2014 | 15
fig + almond crunch yogurt
This is a really flavorful topping for a bowl
of yogurt Itrsquos 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 table-
spoon water and cinnamon stick over medium-
high 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
Serves 1
cookrsquos note A bit of orange juice added in with
the figs while they cook adds a subtle citrus flavor
to the finished topping
DO YOU HAVE A GREAT
5 INGREDIENT RECIPE
email us your recipe (and
a photo) and wersquoll share it
with our readers
16 | gourmetrecipesforonecom
HOW TO risottoMaking risotto is actually really easy (much easier than you might think) and the best partitrsquos 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) Itrsquos 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 yoursquoll 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
spring 2014 | 17
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 14 medium onion) diced
Salt to taste
Freshly ground black pepper
1 clove garlic finely minced
14 cup Arborio rice
1-2 tablespoons white wine
1 12-2 cups hot low-sodium vegetable stock
1 tablespoon unsalted butter
14 cup freshly grated Parmigiano-Reggiano
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 12 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
Serves 1
cookrsquos note Itrsquos important to add hot stock to the
risotto to keep the temperature constant allowing the
rice to continue cooking properly
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
RED WINE
substitute 2 tablespoons red wine for the
white wine
make extra + turn it into
risotto balls or risotto cakes
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
Would you like to advertise in theGourmet Recipes for One online magazine
email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
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o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
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o C
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cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
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cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
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IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
THE PANTRY LIST This is the short list For a more expanded list
go to gourmetrecipesforonecompantry-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
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 havenrsquot used them
much in your cooking they are worth trying out
how to buyShallots 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
how to storeKeep 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 useShallots 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
For recipe ideas click here
10 | gourmetrecipesforonecom
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
skillet greens with crispy shallots
spring 2014 | 11
skillet greens with crispy shallots
1-2 tablespoons extra virgin olive oil
1 clove garlic minced
Pinch to 14 teaspoon crushed red pepper flakes ot to taste
14 large bunch greens (kale or swiss chard) stemmed and chopped into bite-sized pieces
Salt to taste
Freshly ground black pepper
Crispy Shallots
14 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
12 | gourmetrecipesforonecom
spring cleaningSpring often means cleaning housefrom top to bottom inside and out Itrsquos also the perfect time to clean out your spices
spring 2014 | 13
If you have spices in your cabinet that havenrsquot seen the light of day in about 6 months then chances are itrsquos 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 themif 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
14 | gourmetrecipesforonecom
5 ingredientsOne 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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o C
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cco
spring 2014 | 15
fig + almond crunch yogurt
This is a really flavorful topping for a bowl
of yogurt Itrsquos 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 table-
spoon water and cinnamon stick over medium-
high 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
Serves 1
cookrsquos note A bit of orange juice added in with
the figs while they cook adds a subtle citrus flavor
to the finished topping
DO YOU HAVE A GREAT
5 INGREDIENT RECIPE
email us your recipe (and
a photo) and wersquoll share it
with our readers
16 | gourmetrecipesforonecom
HOW TO risottoMaking risotto is actually really easy (much easier than you might think) and the best partitrsquos 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) Itrsquos 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 yoursquoll 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
spring 2014 | 17
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 14 medium onion) diced
Salt to taste
Freshly ground black pepper
1 clove garlic finely minced
14 cup Arborio rice
1-2 tablespoons white wine
1 12-2 cups hot low-sodium vegetable stock
1 tablespoon unsalted butter
14 cup freshly grated Parmigiano-Reggiano
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 12 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
Serves 1
cookrsquos note Itrsquos important to add hot stock to the
risotto to keep the temperature constant allowing the
rice to continue cooking properly
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
RED WINE
substitute 2 tablespoons red wine for the
white wine
make extra + turn it into
risotto balls or risotto cakes
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
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email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
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o C
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spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
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spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
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IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
10 | gourmetrecipesforonecom
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
skillet greens with crispy shallots
spring 2014 | 11
skillet greens with crispy shallots
1-2 tablespoons extra virgin olive oil
1 clove garlic minced
Pinch to 14 teaspoon crushed red pepper flakes ot to taste
14 large bunch greens (kale or swiss chard) stemmed and chopped into bite-sized pieces
Salt to taste
Freshly ground black pepper
Crispy Shallots
14 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
12 | gourmetrecipesforonecom
spring cleaningSpring often means cleaning housefrom top to bottom inside and out Itrsquos also the perfect time to clean out your spices
spring 2014 | 13
If you have spices in your cabinet that havenrsquot seen the light of day in about 6 months then chances are itrsquos 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 themif 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
14 | gourmetrecipesforonecom
5 ingredientsOne 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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spring 2014 | 15
fig + almond crunch yogurt
This is a really flavorful topping for a bowl
of yogurt Itrsquos 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 table-
spoon water and cinnamon stick over medium-
high 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
Serves 1
cookrsquos note A bit of orange juice added in with
the figs while they cook adds a subtle citrus flavor
to the finished topping
DO YOU HAVE A GREAT
5 INGREDIENT RECIPE
email us your recipe (and
a photo) and wersquoll share it
with our readers
16 | gourmetrecipesforonecom
HOW TO risottoMaking risotto is actually really easy (much easier than you might think) and the best partitrsquos 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) Itrsquos 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 yoursquoll 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
spring 2014 | 17
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 14 medium onion) diced
Salt to taste
Freshly ground black pepper
1 clove garlic finely minced
14 cup Arborio rice
1-2 tablespoons white wine
1 12-2 cups hot low-sodium vegetable stock
1 tablespoon unsalted butter
14 cup freshly grated Parmigiano-Reggiano
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 12 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
Serves 1
cookrsquos note Itrsquos important to add hot stock to the
risotto to keep the temperature constant allowing the
rice to continue cooking properly
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
RED WINE
substitute 2 tablespoons red wine for the
white wine
make extra + turn it into
risotto balls or risotto cakes
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
Would you like to advertise in theGourmet Recipes for One online magazine
email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
spring 2014 | 11
skillet greens with crispy shallots
1-2 tablespoons extra virgin olive oil
1 clove garlic minced
Pinch to 14 teaspoon crushed red pepper flakes ot to taste
14 large bunch greens (kale or swiss chard) stemmed and chopped into bite-sized pieces
Salt to taste
Freshly ground black pepper
Crispy Shallots
14 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
12 | gourmetrecipesforonecom
spring cleaningSpring often means cleaning housefrom top to bottom inside and out Itrsquos also the perfect time to clean out your spices
spring 2014 | 13
If you have spices in your cabinet that havenrsquot seen the light of day in about 6 months then chances are itrsquos 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 themif 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
14 | gourmetrecipesforonecom
5 ingredientsOne 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
phot
o C
assa
ndra
Biro
cco
spring 2014 | 15
fig + almond crunch yogurt
This is a really flavorful topping for a bowl
of yogurt Itrsquos 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 table-
spoon water and cinnamon stick over medium-
high 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
Serves 1
cookrsquos note A bit of orange juice added in with
the figs while they cook adds a subtle citrus flavor
to the finished topping
DO YOU HAVE A GREAT
5 INGREDIENT RECIPE
email us your recipe (and
a photo) and wersquoll share it
with our readers
16 | gourmetrecipesforonecom
HOW TO risottoMaking risotto is actually really easy (much easier than you might think) and the best partitrsquos 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) Itrsquos 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 yoursquoll 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
spring 2014 | 17
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 14 medium onion) diced
Salt to taste
Freshly ground black pepper
1 clove garlic finely minced
14 cup Arborio rice
1-2 tablespoons white wine
1 12-2 cups hot low-sodium vegetable stock
1 tablespoon unsalted butter
14 cup freshly grated Parmigiano-Reggiano
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 12 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
Serves 1
cookrsquos note Itrsquos important to add hot stock to the
risotto to keep the temperature constant allowing the
rice to continue cooking properly
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
RED WINE
substitute 2 tablespoons red wine for the
white wine
make extra + turn it into
risotto balls or risotto cakes
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
Would you like to advertise in theGourmet Recipes for One online magazine
email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
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o C
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ndra
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cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
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o C
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spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
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spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
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o C
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IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
12 | gourmetrecipesforonecom
spring cleaningSpring often means cleaning housefrom top to bottom inside and out Itrsquos also the perfect time to clean out your spices
spring 2014 | 13
If you have spices in your cabinet that havenrsquot seen the light of day in about 6 months then chances are itrsquos 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 themif 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
14 | gourmetrecipesforonecom
5 ingredientsOne 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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spring 2014 | 15
fig + almond crunch yogurt
This is a really flavorful topping for a bowl
of yogurt Itrsquos 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 table-
spoon water and cinnamon stick over medium-
high 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
Serves 1
cookrsquos note A bit of orange juice added in with
the figs while they cook adds a subtle citrus flavor
to the finished topping
DO YOU HAVE A GREAT
5 INGREDIENT RECIPE
email us your recipe (and
a photo) and wersquoll share it
with our readers
16 | gourmetrecipesforonecom
HOW TO risottoMaking risotto is actually really easy (much easier than you might think) and the best partitrsquos 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) Itrsquos 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 yoursquoll 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
spring 2014 | 17
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 14 medium onion) diced
Salt to taste
Freshly ground black pepper
1 clove garlic finely minced
14 cup Arborio rice
1-2 tablespoons white wine
1 12-2 cups hot low-sodium vegetable stock
1 tablespoon unsalted butter
14 cup freshly grated Parmigiano-Reggiano
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 12 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
Serves 1
cookrsquos note Itrsquos important to add hot stock to the
risotto to keep the temperature constant allowing the
rice to continue cooking properly
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
RED WINE
substitute 2 tablespoons red wine for the
white wine
make extra + turn it into
risotto balls or risotto cakes
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
Would you like to advertise in theGourmet Recipes for One online magazine
email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
spring 2014 | 13
If you have spices in your cabinet that havenrsquot seen the light of day in about 6 months then chances are itrsquos 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 themif 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
14 | gourmetrecipesforonecom
5 ingredientsOne 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
phot
o C
assa
ndra
Biro
cco
spring 2014 | 15
fig + almond crunch yogurt
This is a really flavorful topping for a bowl
of yogurt Itrsquos 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 table-
spoon water and cinnamon stick over medium-
high 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
Serves 1
cookrsquos note A bit of orange juice added in with
the figs while they cook adds a subtle citrus flavor
to the finished topping
DO YOU HAVE A GREAT
5 INGREDIENT RECIPE
email us your recipe (and
a photo) and wersquoll share it
with our readers
16 | gourmetrecipesforonecom
HOW TO risottoMaking risotto is actually really easy (much easier than you might think) and the best partitrsquos 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) Itrsquos 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 yoursquoll 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
spring 2014 | 17
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 14 medium onion) diced
Salt to taste
Freshly ground black pepper
1 clove garlic finely minced
14 cup Arborio rice
1-2 tablespoons white wine
1 12-2 cups hot low-sodium vegetable stock
1 tablespoon unsalted butter
14 cup freshly grated Parmigiano-Reggiano
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 12 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
Serves 1
cookrsquos note Itrsquos important to add hot stock to the
risotto to keep the temperature constant allowing the
rice to continue cooking properly
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
RED WINE
substitute 2 tablespoons red wine for the
white wine
make extra + turn it into
risotto balls or risotto cakes
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
Would you like to advertise in theGourmet Recipes for One online magazine
email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
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o C
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cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
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cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
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o C
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IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
14 | gourmetrecipesforonecom
5 ingredientsOne 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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o C
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cco
spring 2014 | 15
fig + almond crunch yogurt
This is a really flavorful topping for a bowl
of yogurt Itrsquos 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 table-
spoon water and cinnamon stick over medium-
high 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
Serves 1
cookrsquos note A bit of orange juice added in with
the figs while they cook adds a subtle citrus flavor
to the finished topping
DO YOU HAVE A GREAT
5 INGREDIENT RECIPE
email us your recipe (and
a photo) and wersquoll share it
with our readers
16 | gourmetrecipesforonecom
HOW TO risottoMaking risotto is actually really easy (much easier than you might think) and the best partitrsquos 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) Itrsquos 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 yoursquoll 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
spring 2014 | 17
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 14 medium onion) diced
Salt to taste
Freshly ground black pepper
1 clove garlic finely minced
14 cup Arborio rice
1-2 tablespoons white wine
1 12-2 cups hot low-sodium vegetable stock
1 tablespoon unsalted butter
14 cup freshly grated Parmigiano-Reggiano
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 12 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
Serves 1
cookrsquos note Itrsquos important to add hot stock to the
risotto to keep the temperature constant allowing the
rice to continue cooking properly
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
RED WINE
substitute 2 tablespoons red wine for the
white wine
make extra + turn it into
risotto balls or risotto cakes
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
Would you like to advertise in theGourmet Recipes for One online magazine
email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
spring 2014 | 15
fig + almond crunch yogurt
This is a really flavorful topping for a bowl
of yogurt Itrsquos 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 table-
spoon water and cinnamon stick over medium-
high 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
Serves 1
cookrsquos note A bit of orange juice added in with
the figs while they cook adds a subtle citrus flavor
to the finished topping
DO YOU HAVE A GREAT
5 INGREDIENT RECIPE
email us your recipe (and
a photo) and wersquoll share it
with our readers
16 | gourmetrecipesforonecom
HOW TO risottoMaking risotto is actually really easy (much easier than you might think) and the best partitrsquos 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) Itrsquos 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 yoursquoll 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
spring 2014 | 17
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 14 medium onion) diced
Salt to taste
Freshly ground black pepper
1 clove garlic finely minced
14 cup Arborio rice
1-2 tablespoons white wine
1 12-2 cups hot low-sodium vegetable stock
1 tablespoon unsalted butter
14 cup freshly grated Parmigiano-Reggiano
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 12 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
Serves 1
cookrsquos note Itrsquos important to add hot stock to the
risotto to keep the temperature constant allowing the
rice to continue cooking properly
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
RED WINE
substitute 2 tablespoons red wine for the
white wine
make extra + turn it into
risotto balls or risotto cakes
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
Would you like to advertise in theGourmet Recipes for One online magazine
email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
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Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
16 | gourmetrecipesforonecom
HOW TO risottoMaking risotto is actually really easy (much easier than you might think) and the best partitrsquos 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) Itrsquos 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 yoursquoll 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
spring 2014 | 17
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 14 medium onion) diced
Salt to taste
Freshly ground black pepper
1 clove garlic finely minced
14 cup Arborio rice
1-2 tablespoons white wine
1 12-2 cups hot low-sodium vegetable stock
1 tablespoon unsalted butter
14 cup freshly grated Parmigiano-Reggiano
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 12 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
Serves 1
cookrsquos note Itrsquos important to add hot stock to the
risotto to keep the temperature constant allowing the
rice to continue cooking properly
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
RED WINE
substitute 2 tablespoons red wine for the
white wine
make extra + turn it into
risotto balls or risotto cakes
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
Would you like to advertise in theGourmet Recipes for One online magazine
email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
spring 2014 | 17
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 14 medium onion) diced
Salt to taste
Freshly ground black pepper
1 clove garlic finely minced
14 cup Arborio rice
1-2 tablespoons white wine
1 12-2 cups hot low-sodium vegetable stock
1 tablespoon unsalted butter
14 cup freshly grated Parmigiano-Reggiano
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 12 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
Serves 1
cookrsquos note Itrsquos important to add hot stock to the
risotto to keep the temperature constant allowing the
rice to continue cooking properly
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
RED WINE
substitute 2 tablespoons red wine for the
white wine
make extra + turn it into
risotto balls or risotto cakes
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
Would you like to advertise in theGourmet Recipes for One online magazine
email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
18 | gourmetrecipesforonecom
wwwgourmetrecipesforonecom
Would you like to advertise in theGourmet Recipes for One online magazine
email me atkarengourmetrecipesforonecomfor more information
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
theyrsquore 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
12 shallot thinly sliced
Salt to taste
Freshly ground black pepper
3-4 tablespoons heavy cream
14 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 14 cup of pasta water Drain
pasta and set aside
2 In a medium sauteacute 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
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
oppo
site
cov
er p
hoto
Jam
es P
adill
a
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
20 | gourmetrecipesforonecom
THE BASICS caramelizing onionsKnowing 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
Itrsquos important to stir the onions often as they cook so that they donrsquot burn before theyrsquore done
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
spring 2014 | 21
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 sauteacute 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
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
22 | gourmetrecipesforonecom
equipment listYou donrsquot 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 Itrsquos 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
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
pots pans etc
3 12 quart round dutch oven
9Prime x 13-inch baking pan
baking sheets (small + large sizes)
blender
colander
food processor
immersion hand blender
individual souffleacute dishes (412 + 16 ounce sizes)
loaf pan
mixing bowls (a set of different sizes)
non-stick pan (small)
salad spinner
saucepans (small + medium sizes) with covers
sauteacute pans (small + medium sizes) with covers
stand mixer (or hand mixer)
wire rack
knives
4-inchPrimeparing knife
6-inchPrimeparing knife
8-inchPrimechefrsquos knife
serrated knife
sharpener
utensils
can opener
corkscrew
cutting board
microplanegrater (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)
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
24 | gourmetrecipesforonecom
old-fashioned oats | all about eggs | fresh spring saladsa Mexican fiesta | passoverindoor culinary herb garden | gift giving
features spring 2014
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
spring 2014 | 25
photo Marylou C
rowley
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
26 | gourmetrecipesforonecom
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
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
spring 2014 | 27
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
14 teaspoon cinnamon
14 teaspoon salt
2 tablespoons unsalted butter
14 cup plus 1 tablespoon honey
1 Preheat oven to 300degF
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
cookrsquos note I also love adding in ground flaxseed
chia seeds or wheat germ for an extra nutrional
boost
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
28 | gourmetrecipesforonecom
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
12 cup sweetened shredded coconut
2 tablespoons wheat bran
2 tablespoons ground flaxseed
12 teaspoon salt
2 tablespoons unsalted butter
12 cup plus 1 tablespoon honey
1 teaspoon vanilla
12 cup dried apricots finely chopped
1 Preheat oven to 350degF 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 300degF
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
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
spring 2014 | 29
anytime bars
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
30 | gourmetrecipesforonecom
all about eggs
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
how to cookFRIED
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
12 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 medium-
high 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)
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
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cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
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cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
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cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
32 | gourmetrecipesforonecom
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 (Hellmanrsquos 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
perfect deviled eggs
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
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Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
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 gen-
tle 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
cookrsquos 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
Wersquove all noticed them in the market but is
there really a difference between brown and
white eggs The answer is no Itrsquos 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 eggsrsquo quality flavor or
nutrional value
FRESH vs OLD EGGS
Testing eggs for freshness is easy and itrsquos
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
itrsquos about 0-6 days old
SINKS BUT FLOATS AT AN ANGLE
itrsquos more than a week old
SINKS BUT THEN STANDS ON END
itrsquos about two weeks old
FLOATS
itrsquos too old and should be discarded
So what makes an old egg float Itrsquos 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 eggsrsquo freshness by giving
it a shake Place an egg next to your ear and
give it a gentle shake If itrsquos fresh you wonrsquot hear
anything but if itrsquos a bit older the egg will make
a slight rattling noise
DID YOU KNOW
that fresher eggs are harder to peelso itrsquos a
good idea to let your eggs age a bit eggs before
making deviled eggs
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
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Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
34 | gourmetrecipesforonecom
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
individual mini fritattas
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
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cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
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Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
spring 2014 | 35
individual mini fritattas
This is a really quick breakfast perfect for onebut itrsquos also a great recipe for
entertaining To increase the recipe simply adjust the number of eggs needed
depending on how many frittatas yoursquod 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 375degF
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
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
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o C
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cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
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ndra
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cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
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IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
36 | gourmetrecipesforonecom
This is a great recipe for all those small amounts of vegetables that get leftover in your refrigerator
vegetable breakfast hash
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
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Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
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Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
vegetable breakfast hash
If yoursquore 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
14 carrot cut into coins
Handful mini Brussels sprouts trimmed (outer leaves removed)
1 tablespoon canola oil
1 tablespoon unsalted butter
14 shallot minced
14 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 sauteacute 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
cookrsquos note Anything goes in this recipefeel free to swap out with any vegetable combination you like
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
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cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
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Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
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cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
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
38 | gourmetrecipesforonecom
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
THINK ABOUT TITLEnot really spring focused
fresh spring salads
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
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o C
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cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
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cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
spring 2014 | 39
sunflower salad with sesame-ginger dressing
THINK ABOUT TITLEnot really spring focused
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
40 | gourmetrecipesforonecom
fresh pea + potato salad
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
spring 2014 | 41
arugula + shaved asparagus salad
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 stalks fresh asparagus trimmed
2 cups baby arugula
Salt to taste
Freshly ground black pepper
Juice from 12 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 (itrsquos 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 Parmigiano-
Reggiano into strips and add to salad Toss together
and serve immediately
Serves 1
fresh pea + potato salad
A simple salad of fresh green vegetables pairs
beautifully against the contrast of the purple
potatoes and creamy goat cheese
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 14 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
Serves 1
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
42 | gourmetrecipesforonecom
2 cups baby arugula
12 cup sunflower greens
2 tablespoons sunflower seeds
Sesame-Ginger Dressing
14 teaspoon minced ginger
14 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
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 Itrsquos 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
sunflower salad with sesame-ginger dressing
photo James Padilla
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
spring 2014 | 43
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
12 leek white and light green parts
Dijon Vinaigrette
1 teaspoon Dijon mustard
Juice from 12 lemon
Salt to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil
2-3 slices fresh buffalo mozzarella
12 head friseacutee (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 (itrsquos 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 friseacutee on other side Completely
dry off asparagus and leeks and place on top of friseacutee followed by radish slices Drizzle vinaigrette over
top of entire salad and serve immediately
Serves 1
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
44 | gourmetrecipesforonecom
spring tabbouleh
For this salad I like to use the asparagus in two
ways half of it is pureacuteed 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
14 cup bulgur
34 cup water
14 bunch asparagus trimmed and cut into 2-inch
pieces
Juice from 12-1 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 12 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
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 12 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 vinai-
grette over top and serve immediately
Serves 1
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
1 12 cups fresh baby arugula
14 carrot thinly sliced
14 celery stalk thinly sliced
14 cucumber thinly sliced
14 cup cauliflower thinly sliced
Lemon-Feta Vinaigrette
12 teaspoon Dijon mustard
Juice from 12 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 com-
bine 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
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 marketrsquos salad bar
phot
o J
ames
Pad
illa
chopped vegetable salad
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
46 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
guacamole (recipe on page 48)
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
spring 2014 | 47
Cinco de Mayois the perfect time to gather friends and have a
fiesta
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
salsa fresca
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 jalapentildeo seeds
6 plum tomatoes diced
14 cup diced white onion
2 teaspoons finely minced seeded jalapentildeo
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
guacamole
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
jalapentildeo 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
1 Hass avocado
Juice from 1 lime
1-2 tablespoons chopped red onion
1-2 tablespoons chopped fresh cilantro
1 teaspoon finely minced seeded jalapentildeo
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 23 cup
THE BASICSThe bright fresh colors and flavors of these dishes are you need to get the party started
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
7-layer dip
A great make-ahead appetizer perfect for
a crowd
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
14 cup black olives sliced for garnish
Tortilla chips for serving
1 Preheat oven to 300degF
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
black bean + quinoa salad
2 cups quinoa rinsed
4 cups water
14 cup canola oil
Juice from 2 limes
1 12 ndash 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
14 cup fresh cilantro roughly chopped
4 ounces goat cheese crumbled
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 cilan-
tro 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
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
50 | gourmetrecipesforonecom
phot
o C
assa
ndra
Biro
cco
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
spring 2014 | 51
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 Itrsquos a great base recipe as is but it also works well with cheddar or pepper jack
cheese diced jalapentildeo or even scallions mixed in for a different flavor
1 12 cups flour
12 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 350degF 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
This cornbread is great as is
or served with chili pepper butter
CLICK HERE for the recipe
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
52 | gourmetrecipesforonecom
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)
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 325degF
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 4-6phot
o C
assa
ndra
Biro
cco
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
spring 2014 | 53
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
54 | gourmetrecipesforonecom
Yoursquoll never guess the SECRET INGREDIENT
in this creamy dedadent chocolate
mousseitrsquos avocado But donrsquot knock it
until you try itand trust me
YOUrsquoLL LOVE IT
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
winter 2013 | 55
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 canrsquot quite identify when yoursquore eating it
Be sure to blend everything up really well so that the end result is a smooth creamy mousse
14 cup semisweet chocolate chips
2 ripe avocados
14 cup honey
14 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
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
56 | gourmetrecipesforonecom
passoverA one-pot meal thatrsquos perfect for Passover or an anytime hearty Sunday supper with friends
phot
o C
assa
ndra
Biro
cco
IF YOU HAVE EXTRA try it in one of these easy recipes
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
spring 2014 | 57
beef brisket
A one-pot dish that produces a really rich and
flavorful sauce thatrsquos so good yoursquoll be tempted to
eat it by the spoonful
1 12 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 350degF
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 12-2 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
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
58 | gourmetrecipesforonecom
A window sill and some good light are all you need to get started
how to grow an indoor culinaryherb gardenA BEGINNERrsquoS GUIDE
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
spring 2014 | 59
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
60 | gourmetrecipesforonecom
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 Itrsquos 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
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 itrsquos appropriate for growing vegetables)
Fill up the container with soil about 34 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 itrsquos 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
SMALL SPACE NO PROBLEM STARTING A CONTAINER
GARDEN IS EASY DOESNrsquoT 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
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
spring 2014 | 61
gets at least 4-6 hours of direct sunlight a
day Watch as the plants begin to grow and
see how they are doing Itrsquos important to
occassionally rotate the direction of the pot
to the sun so that the plant doesnrsquot 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 herbsrsquo needs are different so itrsquos
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
COMMON HERBSWhen 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) Itsrsquo mild taste makes it a
great addition to almost any dish
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 Itrsquos 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
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
62 | gourmetrecipesforonecom
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
12 teaspoon salt
1 12 sticks unsalted butter at room temperature
1 cup sugar
1 egg
34 teaspoon vanilla
Juice from 1 lemon
Zest from 2 lemons
Lemon Icing optional
1 14 cups confectionerrsquos 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 12-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 375degF 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 confectionerrsquos sugar
and lemon juice Drizzle cookies with lemon icing (if
using) and allow to set about 1 hour before serving
Makes approximately 10 cookies
hosthostess gift
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
spring 2014 | 63
photo James Padilla
For simple sugar cookies
follow recipe exactly omitting
lemon juice and zest
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
64 | gourmetrecipesforonecom
discover the best + most delicious
single-serve recipes with
Gourmet Recipes for One
GOURMET RECIPES FOR ONEBY KAREN J COVEY
gourmetrecipesforonecom
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
lemon mousse
3 tablespoons prepared lemon curd
14 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
cookrsquos 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
sweet endingsMaking yourself something sweet that doesnrsquot 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 Itrsquos perfect on its own served with fresh berries or turned into a trifle layered with fruit and pound cake (for easy entertaining)
phot
o J
ames
Pad
illa
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL
as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom
ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo
GAIL CIAmPA | PROVIDENCE JOURNAL