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COOKING FOR TWO   By Sheilah Kaufman

Over the years, couples have told me that it is hard to find recipes for two, for empty nesters, newly weds, or couples.  My suggestion has always been to make more and freeze the rest for future use.  Now, in answer to that problem there is a new book Cooking for Two  Perfect Meals for Pairs by Jessica Strand (Chronicle Books). The recipes in this book are tailored for two.  No more overindulgence, and whether you want help making a romantic dinner foolproof, with no worries about scaling down larger recipes or being stuck with mountains of leftovers, or just want some interesting recipes for meals there is a lot to choose from. In addition, vegetarians will find plenty of options in Cooking for Two as well. The book is divided into Simple, Fast, Easy Suppers, One-Pot Dinners, Romantic Meals,  and Duo Desserts.  Want an elegant meal? Try Lamb Shanks Braised in Red Wine with Baby Carrots, Cipollini Onions, and Fingerling Potatoes with Mixed Berry Shortcakes with Crème Fraiche Whipped Cream to wind down the evening (with only two servings you won’t be tempted to overindulge!).  Lots of tips, recipes, and lovely colorful photos to whet your appetite.

SEARED SCALLOPS ON A BED OF FRESH ENGLISH PEA AND MINT PUREE

The brilliant green puree topped with the light amber scallops looks like a fabulous abstract painting.  The buttery scallops go very well with the sweet, fresh flavors of the  minty pea puree.

  • 2 cups fresh or frozen English peas
  • 2 tablespoons coarsely chopped fresh mint
  • 1 clove garlic, coarsely chopped
  • 1/ 4 teaspoon salt
  • Freshly ground pepper
  • 3 tablespoons butter
  • 1 teaspoon fresh lemon juice
  • Large pinch of paprika
  • 12 large sea scallops (about 12 ounces)
Fill a small pan with a couple of inches of water. Bring to a boil, add the peas, and cook until tender, about 3 to 5 minutes for fresh peas, about one minute for frozen.  Place the peas in a blender and add the mint, garlic, salt, and pepper to taste.  Blend until smooth.  Place the pea puree in the pan to keep warm.

In a medium-heavy sauté pan (preferably cast iron), heat the butter over medium-high heat.  Add the lemon juice and paprika.  When the butter begins to foam, add the scallops.  Cook for 2 minutes per side or until just cooked through and each side is golden to amber brown on top.

Spoon the pea puree into two shallow sop dishes, creating a bed, the place the seared scallops on top and serve.

SPLIT CHICKEN BREAST PUTTANESCO STYLE with Green Olives, Tomatoes, Onions, Thyme, and Lemon Zest

A great way to jazz up a chicken dinner instead of serving the sauce over pasta.  If you would like the dish to have a little kick, add a large pinch of red pepper flakes.

  • 1 tablespoon olive oil
  • 1/ 2 large yellow onion, coarsely chopped
  • 2 garlic cloves, sliced
  • 1/ 4 teaspoon sea salt
  • 1 1/ 2 cups canned whole plum tomatoes, drained
  • 1 boneless skinless chicken breast, split
  • 1 tablespoon capers
  • 1 cup green olives, pitted
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon grated and finely chopped fresh lemon zest
  • 5 anchovy fillets, coarsely chopped
  • Salt
  • Pepper
In a large nonreactive sauté pan over medium heat, heat the olive oil for 30 seconds.

Add the onions and sauté until translucent, about  3 to 5 minutes.  Add the tomatoes and mash into pieces with a spoon or fork. Cook for 5 minutes.

Add the chicken, capers, olives, thyme, lemon zest, and anchovies.  Stir the sauce around, spooning it over the chicken until it is covered in the sauce.

Cook the chicken and cook for 5 to 7 minutes per side (depending on thickness); when done, the chicken breast should be white and juicy and its juices should run clear when pierced with a knife.  Don’t overcook the chicken or it will become chewy.  Season with salt and pepper to taste and serve.

MINTED SUGAR SNAP PEAS

This makes an enormously satisfying, nutritious, low fat entree or side dish.

  • 6 to 8 ounces sugar snap peas, stems and strings removed
  • 2 teaspoons olive oil
  • 2 tablespoons coarsely chopped fresh mint
  • Salt
  • Freshly ground pepper
Add 1/ 2 cup water to a vegetable steamer and bring it to a boil.

Add the snap peas and cook for 2 to 3 minutes, or until just tender.  Rinse in cold water.

In a medium saucepan, heat the olive oil until sizzling.  Add the snap peas and stir for 30 seconds or until coated.  Add the mint and salt and pepper to taste, stir several times until coated, and serve.
     
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