recipes from serve yourself by joe yonan

8/7/2019 Recipes from Serve Yourself by Joe Yonan

1/10


2/10
http://ebookstore.sony.com/search?keyword=9781580085137http://www.kobobooks.com/search/search.html?q=Serve%20Yourselfhttp://search.barnesandnoble.com/books/product.aspx?r=1&afsrc=1&EAN=9781580085137http://www.amazon.com/s/ref=nb_sb_ss_i_0_10?url=search-alias%3Ddigital-text&tag=randohouseinc2-20&linkCode=xm2&camp=1789&creative=9325&field-keywords=Serve%20Yourselfhttp://www.powells.com/biblio/9781580085137?&PID=32442http://www.indiebound.org/book/9781580085137http://search.barnesandnoble.com/books/product.aspx?r=1&afsrc=1&ISBSRC=Y&ISBN=9781580085137http://www.borders.com/online/store/TitleDetail?defaultSearchView=List&LogData=[search:+65,parse:+106]&cm_mmc=CJ-_-2193956-_-2665379-_-88x31+logo&type=1&searchData={productId:null,sku:null,type:1,sort:null,currPage:1,resultsPerPage:25,simpleSearch:false,navigation:5185,moreValue:null,coverView:false,url:rpp%3D25%26view%3D2%26type%3D1%26page%3D1%26kids%3Dfalse%26nav%3D5185%26simple%3Dfalse%26sku%3D9781580085137,terms:{sku%3D9781580085137}}&storeId=13551&catalogId=10001&sku=158008513X&ddkey=http:SearchResults&cmpid=pub-rh-1117http://www.amazon.com/gp/product/158008513X?ie=UTF8&tag=randohouseinc2-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=158008513X


3/10

Copyright 2011 by Joe Yonan

Photographs copyright 2011 by Ed Anderson

All rights reserved.

Published in the United States by Ten Speed Press, an imprint of the

Crown Publishing Group, a division of Random House, Inc., New York.

www.crownpublishing.com

www.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are registered

trademarks of Random House, Inc.

Library of Congress Cataloging-in-Publication Data

Yonan, Joe.

Serve yourself : nightly adventures in cooking for one / Joe Yonan.

p. cm.

1. Cooking for one. 2. Cookbooks. I. Title.

TX652.Y68 2011

641.5611dc22

2010040639

ISBN 9781580085137

Printed in China

Design by Ed Anderson

Production by Colleen Cain

10 9 8 7 6 5 4 3 2 1

First Edition
http://www.randomhouse.com/crown


4/1042

SERVE YOURSELF


5/10SWEET POTATOES, BEAN S, AND OTHER VEGGIES

43

Turn the Sweet Potato Soup Base into a meal with spicy chorizo, hearty chickpeas, and vibrant green kale. This

makes a truly beautiful bowl of soup. If youd rather keep this soup vegetarian, try the grain-based chorizo

substitute from Field Roast, one of the first meat substitutes Ive actually liked. Its available in natural food

stores in almost every state and through www.fieldroast.com.

SWEET POTATO SOUP WITHCHORIZO,

CHICKPEAS, ANDKALE

1 cup Sweet Potato Soup Base (page 41), defrosted

if frozen

to cup water or vegetable stock

1 (3- or 4-ounce) link fresh Mexican chorizo

cup cooked chickpeas, preferably homemade

(page 47), rinsed and drained

4 or 5 leaves Tuscan kale (sometimes called black,

dinosaur, or lacinato kale), stripped from the

stem and torn into bite-size pieces

Pour the soup base into a small saucepan over

medium heat. Whisk in cup of the water and cook

until the soup is bubbling hot, 3 to 4 minutes. Add

more water if you want the soup thinner. Reduce the

heat to low, cover, and keep it hot.

Heat a medium skillet over medium-high heat. Slice

through the chorizo casing and squeeze the sausage

into the skillet. Cook, breaking it up with a spoon,

until the chorizos fat starts to melt, 1 to 2 minutes.

Add the chickpeas and cook until the chorizo and

chickpeas brown, 4 to 6 minutes. Add the kale and

stir-fry until the kale wilts slightly and brightens in

color, 1 to 2 minutes.

Pour the soup base into a soup bowl, top with the

chorizo mixture, and eat.
http://www.randomhouse.com/crownhttp://www.randomhouse.com/crown


6/10128

SERVE YOURSELF

Some of my favorite sandwiches need very little prep work, just the right combination of top-notch ingredients.

This is one of them. Dark bread, smoky fish, tart apple, and complex Gouda make magic together. All you have

to do is slice, spread, cut, eat, and smile.

SMOKED TROUT, GREEN APPLE,

ANDGOUDA SANDWICH

1 tablespoon mayonnaise

2 slices pumpernickel bread

2 ounces smoked trout, flaked with a fork

1 ounce aged Gouda cheese, cut into thin slices

or crumbled

small to medium Granny Smith apple, cored

and cut into -inch slices

A few leaves baby arugula or baby spinach

Freshly ground black pepper

To assemble the sandwich, spread the mayonnaise

on one side of both pieces of bread. Mound the

trout on one of the bread slices, then top with the

Gouda, the apple, and the arugula. Season with

pepper. Top with the other slice of bread, cut in

half, and eat.


7/10SANDWICHES

129


8/10156

SERVE YOURSELF


9/10DESSERTS

157

Makes 6 (-cup) servings

Theres really nothing quite like tapioca pudding to take me back to childhood, when I would eat those plastic

cups of the store-bought variety. Of course, homemade is so much better, and its really not difficult to make.

It just requires a little patience and some stirring. I like to make a few cups at a time, eat one (or, okay, two or

three). Then, before things get really out of control, I portion the rest into -cup ramekins and store them in

the freezer. To take it over the top, I sprinkle just a touch of one of my favorite aromatic spices, cardamom, on

top, along with some sugar, and torch the top to get that crackly brled effect.

CAPPUCCINO TAPIOCA PUDDINGWITHCARDAMOM BRLE

3 cups milk, preferably low-fat

cup small pearl tapioca1 tablespoon instant espresso powder

2 egg yolks, whisked to combine

teaspoon fine sea salt

cup plus 2 tablespoons sugar teaspoon ground cardamom

Pour 1 cup of the milk into a heavy saucepan. Add

the tapioca and let soak for at least 30 minutes.

Pour the remaining 2 cups of milk into a mixing

bowl or glass measuring cup, sprinkle the espresso

powder over, let it sit for a minute or two, and then

stir to dissolve.

Whisk the espresso-milk mixture into the tapioca

mixture, along with the egg yolks, salt, and cup

of the sugar. Over medium heat, slowly bring the

mixture just barely to a boil, stirring constantly; it

will take 10 to 15 minutes. Reduce the heat until the

mixture is barely simmering, and continue cooking

the tapioca, stirring occasionally, until the beads

swell up and become almost translucent and the

custard thickens, another 15 to 20 minutes.

Remove from the heat and let it cool. Spoon the

pudding into 6 individual -cup ramekins and wrap

each in plastic wrap, pressing the plastic directly

onto the surface of the pudding to prevent a skin

from forming. Refrigerate until chilled. It will keep it

the refrigerator for several days or in the freezer for

up to 2 months.

When you are ready to eat, unwrap one of the

ramekins of pudding (thaw it first if frozen), and

sprinkle the top with 1 teaspoon of the remaining

sugar and a pinch of cardamom. Use a small culinary

blowtorch to caramelize the sugar on top, keeping

the torch moving so you deeply brown but dont

blacken the sugar, then eat.


10/10
http://ebookstore.sony.com/search?keyword=9781580085137http://www.kobobooks.com/search/search.html?q=Serve%20Yourselfhttp://search.barnesandnoble.com/books/product.aspx?r=1&afsrc=1&EAN=9781580085137http://www.amazon.com/s/ref=nb_sb_ss_i_0_10?url=search-alias%3Ddigital-text&tag=randohouseinc2-20&linkCode=xm2&camp=1789&creative=9325&field-keywords=Serve%20Yourselfhttp://www.powells.com/biblio/9781580085137?&PID=32442http://www.indiebound.org/book/9781580085137http://search.barnesandnoble.com/books/product.aspx?r=1&afsrc=1&ISBSRC=Y&ISBN=9781580085137http://www.borders.com/online/store/TitleDetail?defaultSearchView=List&LogData=[search:+65,parse:+106]&cm_mmc=CJ-_-2193956-_-2665379-_-88x31+logo&type=1&searchData={productId:null,sku:null,type:1,sort:null,currPage:1,resultsPerPage:25,simpleSearch:false,navigation:5185,moreValue:null,coverView:false,url:rpp%3D25%26view%3D2%26type%3D1%26page%3D1%26kids%3Dfalse%26nav%3D5185%26simple%3Dfalse%26sku%3D9781580085137,terms:{sku%3D9781580085137}}&storeId=13551&catalogId=10001&sku=158008513X&ddkey=http:SearchResults&cmpid=pub-rh-1117http://www.amazon.com/gp/product/158008513X?ie=UTF8&tag=randohouseinc2-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=158008513X

recipes from serve yourself by joe yonan

Documents