Cooking for Two: 120 Recipes for Every Day - and Those Special Nights

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More About This Book

Overview

Tea for two. That's what it's all about, right? So how come every recipe you pick up says "serves 4 to 6"? Or more! What do you do when you want macaroni and cheese, but don't want to be reheating it for three nights? Or a couple of cookies, but don't want to be tempted by two dozen sitting on the counter all week?

Creative cookbook authors and cooks Bruce Weinstein and Mark Scarbrough have all the answers in Cooking for Two.

Brimming with 120 smaller-serving, big-taste recipes,Cooking for Two offers cooks familiar favorites such as PastaBolognese, Chicken Pot Pie, and Mushroom Barley Soup, as well as new dishes for today's tastes like Pork Satay Salad and Snapper Fillets Sautéed with Orange and Pecans.

Simply cutting down larger recipes leads to wasted ingredients. But Bruce and Mark have developed each recipe so you buy only what you need, and use all of what you buy. Instead of opening a can of vegetable stock only to use three tablespoons, use the liquid the dried mushrooms have soaked in. If an onion is too large for a recipe, chop a shallot instead.

The dessert chapters are filled with cookies, puddings, and cakes, all designed for two servings. Small-batch baking requires strict attention to detail. A regular egg can be too big for a small batch of six cookies, so they suggest quail eggs or the easy-to-find pasteurized egg substitutes, which you can measure out in tablespoons.

Truly a cookbook for everyday use, each recipe is labeled as quick (ready in minutes with minimal cooking), moderate (requires a bit more preparation or cooking), or leisurely (perfect for quiet celebrations or weekend meals) to help you decide which dish best fits into your day.

With ingredient and equipment guides, as well as tips on how to stock your pantry to avoid those there's-nothing-in-the-house-so-let's-go-out moments, Cooking for Two will surely become the cookbook you reach for every night of the week.

It's just two perfect.

Editorial Reviews

Library Journal
Authors of the best-selling "Ultimate" series (Ultimate Ice Cream; Ultimate Potatoes), Weinstein and Scarbrough now offer recipes from soup to desserts for intimate dinners, whether a casual weekday supper or a festive special occasion. Part of their goal is to avoid leftovers so that one night's dinner doesn't have to be endlessly recycled and the refrigerator filled with wilting produce or half-empty cans of stock. Although this is a sensible aim, it works better with some courses than others. For example, while soups and stews can be somewhat time-consuming to prepare (no matter what the quantity), they are often better on the second day, and many of them freeze well, making leftovers a bonus. And in order to adhere to their guidelines, the desserts here yield, for example, only six Chocolate Chip Espresso Cookies or two Brownies-and the quantities of eggs called for are likely to be "1 tablespoon egg substitute or 2 quail eggs"! A good idea, but most cooks will find the main-course chapters the most useful ones. Copyright 2003 Reed Business Information.

Product Details

  • ISBN-13: 9780060522599
  • Publisher: HarperCollins Publishers
  • Publication date: 2/3/2004
  • Pages: 288
  • Sales rank: 135,011
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.97 (d)

Meet the Author

Bruce Weinstein and Mark Scarbrough are the award-winning authors of nineteen cookbooks. They are contributing editors to Eating Well and columnists for weightwatchers.com, and they contribute regularly to Cooking Light, Fine Cooking, the Washington Post, and other publications. When they're not teaching cooking on Holland America cruise ships, they live in rural Litchfield County, Connecticut, with a fairly sane collie named Dreydl.

First Chapter

Cooking for Two
120 Recipes for Every Day and Those Special Nights

Southwestern Glazed Salmon

Makes 2 servings

Mayonnaise makes an easy but decadent glaze for salmon fillets -- much like hollandaise sauce, but without the work. Here, it's spiked with lime and chili powder. Serve this easy entrée with a fresh salad of baby spinach leaves, walnuts, and soft goat cheese, dressed with a light vinaigrette.

Ingredients

Two 6-ounce salmon fillets
1 tablespoon olive oil
2 tablespoons chopped fresh cilantro, or 2 teaspoons dried cilantro
¼ cup mayonnaise (regular or low-fat, but not nonfat)
1 ½ teaspoons lime juice
1 small garlic clove, crushed
½ teaspoon chili powder
¼ teaspoon salt

Instructions

  1. Position the rack in the center of the oven and preheat the oven to 500°F. Rub the flesh and skin of the salmon fillets with the olive oil. (Doing this will also allow you to check for bones, so rub carefully but thoroughly. If you find any bones, pull them out with your fingers or a pair of tweezers.) Coat the flesh of the fillets with the chopped cilantro.

  2. Mix the mayonnaise, lime juice, garlic, chili powder, and salt in a small bowl until uniform. Spoon this mixture on top of the fillets, spreading it out to cover the flesh.

  3. Heat a large, oven-safe skillet, preferably cast-iron, over high heat. Add the fillets, skin side down. Shake once to make sure they don't stick; if they do, loosen gently with a spatula. Cook for just 1 minute, then place the skillet in the oven and bake for 5 minutes, or until the glaze is set and the salmon is cooked but still pink in the center. You can also check for doneness by inserting a knife into the flesh, then touching the side of the blade gently to your lips; it should feel warm. Serve at once.

Chocolate Chip Espresso Cookies

Makes 6 large cookies


These chocolate chip cookies are spiked with instant espresso powder, available in most supermarkets alongside the other instant beverages, or with the teas and coffees. Look for instant espresso powder, a freeze-dried coffee, not just espresso powder (which is simply finely-ground espresso beans). The instant powder dissolves in the batter and gives the cookies a mild, mocha taste. Store instant espresso powder in the freezer, tightly sealed, for up to a year.

Ingredients

¼ cup packed light brown sugar
3 tablespoons unsalted butter, at room temperature
1 tablespoon pasteurized egg substitute, such as Egg Beaters; or 2 quail eggs
¼ teaspoon vanilla extract
7 tablespoons all-purpose flour
1 teaspoon instant espresso powder
¼ teaspoon baking soda
1/8 teaspoon salt
3 tablespoons semisweet or bittersweet chocolate chips, mini chocolate chips, or chocolate chunks, roughly chopped

Instructions

  1. Position the rack in the middle of the oven and preheat the oven to 350°F. Use a nonstick cookie sheet, or a regular one lined with either parchment paper or a silicon baking sheet.

  2. Cream the brown sugar and butter in a small bowl with a wooden spoon or an electric mixer at low speed, until pale brown and fluffy, about 2 minutes by hand or 3 minutes with the mixer (see Note). Beat in the pasteurized egg substitute or the quail eggs and the vanilla for about 1 additional minute, until creamy. Using a wooden spoon, mix in the flour, espresso powder, baking soda, and salt all at once but just until incorporated; then gently stir in the chocolate chips. Do not use an electric mixer at this stage or the cookies will be tough.

  3. Drop by six heaping tablespoonfuls onto the baking sheet. Gently press the cookies with the back of a stainless steel tablespoon, just until they flatten slightly -- but do not press hard enough to turn them into disks. Bake for 10 minutes, or until brown and set. Transfer from the baking sheet to a wire rack and cool. Store them in a sealed container at room temperature for up to 2 days.
Note: If the butter is very soft, the dough can easily be beaten with a wooden spoon. First, use the back of the spoon to mash the sugar into the butter, then turn the spoon around and begin beating the mixture until light and fluffy. This method produces dense cookies, since the batter is not whipped with air, as it is with a mixer. In any event, do not use a whisk -- too much batter adheres to its wire whips, and small amounts of batter are precious when you're baking in small batches.

Hold the Espresso, Please.
For a small batch of standard chocolate chip cookies, without the mocha taste, simply omit the instant espresso powder from the recipe.

Cooking for Two
120 Recipes for Every Day and Those Special Nights. Copyright © by Bruce Weinstein. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

Customer Reviews

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  • Anonymous

    Posted May 2, 2005

    A TRULY wonderful book

    I received this as a pre-wedding gift. Oh this is the most wonderful cookbook ever. Everything is prepared for two with no waste and no leftovers. They even have delightful, easy to make deserts for two that are prepared in a shallow 24oz gratin dish or in 1 1/2 cup ramikins. The recipes are excellent. Everything looks so good. The recipes have symbols by them for 3 different types: easy to make, may require a little bit extra prepping or cooking, and leisurely which is when you and your spouse would take time together to make. Excellent!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted February 12, 2004

    two hot chefs make great recipes for two

    I bought this book after I saw these guys on a morning show on Comcast. They seemed to be having so much fun! And I am not disappointed. I love this book, because I now have so many things to make for me and, well, whoever I invite over. And if it's just me, I can make one dish and eat it for two nights. That's pretty cool. The recipes are super easy to follow--and I really like the idea that there's no waste. These are really recipes for two, not like some of those other books where the recipes make 3 dozen cookies, but it's supposed to be for two. What's with that? Inventive and interesting.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted November 18, 2011

    Highly recommended

    This book was bought to be part of a fund-raising raffle basket as part of a theme "Hot in the Kitchen". I don't know who won the basket, but when people were looking at the contents to decide if they wanted to purchase tickets, they were excited to see this cookbook.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Posted February 23, 2010

    Dinner for Two

    Good for 2 or just one.

    0 out of 1 people found this review helpful.

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