Good cooking project for 1?!
Can someone suggest a fun recipe for something yummy for1 (I'm not a leftover fan) and maybe a wine to go with it?
Thanks!!!
Answers: I love cooking and have a lot of time on my hands this rainy and icky day to make something nice. But, it's just me--my friends are all busy and out of town.
Can someone suggest a fun recipe for something yummy for1 (I'm not a leftover fan) and maybe a wine to go with it?
Thanks!!!
hi lil sammy.
have you tried steamed mussels in a white wine sauce? put mussels in a large pot, add about a half bottle of wine and some cracked black pepper, 2 cloves of garlic and a small piece of ginger.steam until mussels open...eat them by themselves or over pasta..
Double chocloate cake.
Serves 14
1. Ingredients3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla extract
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/4 cup unsalted butter
Nutrition InfoPer Serving
Calories: 693 kcal
Carbohydrates: 92 g
Dietary Fiber: 6 g
Fat: 36 g
Protein: 9 g
Sugars: 67 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
Preheat oven to 300 degrees F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
Yield: 14 servings
3. Still Hungry?
This old-fashioned chocolate cake made our staff swoon! Chef Ed Kasky uses Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either.
Notes:
Special Equipment
Two 10- by 2-inch round cake pans.
Chicken Vegetable Packet
1 bone-in chicken breast, skin removed
1 cup diced zucchini
1/2 cup diced green pepper
1/2 cup frozen mixed vegetables
2 tbsp. diced onion
1/8 tsp. dried basil
1/8 tsp. dried parsley flakes
1/8 tsp. paprika
1/8 tsp. salt
1/8 tsp. pepper
Place chicken and vegetables in the center of a large (about 18x13-in.) piece of heavy- duty aluminum foil. Sprinkle with seasonings. Fold foil around mixture and seal tightly. Place on a baking sheet.
Bake at 350oF. for 40 minutes or until meat juices run clear.
Open the foil carefully to allow steam to escape.
Yield: 1 serving
Scalloped Potatoes for One
1 small potato -- peeled and sliced
(about 1/2 cup)
1/3 cup milk
1 small garlic clove -- minced
1/4 teaspoon salt -- optional
1/8 teaspoon pepper
1/2 teaspoon butter or margarine
1 tablespoon shredded cheddar cheese -- (1 to 2)
In a small saucepan, combine potato slices, milk, garlic, salt if desired and pepper; bring to a boil.
Pour into a buttered 1O-oz. custard cup. Sprinkle with cheese.
Bake, uncovered, at 375 for 35 minutes or until potatoes are tender.
Yield: 1 serving.
Home-Alone Chocolate Pudding
If you're not alone, don't worry --- just double this quick microwave recipe.
3 tablespoons sugar
2 tablespoons Dutch process
European cocoa (see Note below)
1 tablespoon cornstarch
3/4 cup skim milk, (or 1% or 2% Milk)
1/4 teaspoon vanilla extract
Cool-Whip frozen light topping (optional)
walnut pieces (optional)
Combine sugar, cocoa, and cornstarch in a 1-quart glass measure, and stir well. Gradually add milk, stirring with a wire whisk.
Microwave milk mixture at HIGH for 90 seconds, and stir well. Microwave again at MEDIUM-HIGH for 90 seconds, or until mixture is thickened.
Add the vanilla extract, and stir well with a wire whisk. Pour into small bowl/dish. Chill well. Top with Cool Whip and/or small walnut pieces if desired.
Note: There are 2 types of cocoa powder - Dutch process and American style. Dutch process cocoa is treated with an alkali to neutralize its naturally acidic taste, making it a little more mellow. Neither style is necessarily better than the other. The important distinction is that, because they have different acidity levels, the two types will produce different chemical reactions when combined with the same ingredients. Use Droste brand for Dutch processed and Ghirardelli or Hershey's for American Style. Do yourself a favor and make this recipe with the Dutch process.
Serves 1
how about a homemade, individual pizza? ... or, if you want to bake, here's my Gram's cake that's just made in an 8" square pan (so it's quite small).....
GRAM'S APPLE CAKE
1/2 c. sugar
1 egg, slightly beaten
1 TB. baking powder
1 TB. butter, softened
1/2 c. sour cream
1 c. flour
4-5 apples
Beat first 6 ingredients well. Pour into greased 8" square pan. Top with peeled & sliced apples. Dot with more butter; sprinkle with sugar & cinnamon. Bake at 350 for 30-50 min...
And, the house will SMELL YUMMY too!
P.F. CHANG'S Soothing Chicken Lettuce Wraps
(recipe for ONE below, multiply as needed)
8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
salt and pepper to taste
1? pounds boneless, skinless chicken
5 Tbsp oil
1 Tbsp. fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies, (optional)
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, minced
1 pkg cellophane Chinese rice noodles, prepared according to package
Cooking Sauce
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp oyster sauce
2 tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Bibb or other soft leaf lettuce
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut off and discard woody stems. Minces mushrooms. Set aside.
Mix all ingredients for cooking sauce in bowl, and set aside.
In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate.
Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
Add 2 TBSP oil to pan. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so.
Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 min.
Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.
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if you want to know more:
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chef anna olson = chef of pastry and desserts
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chef amy beh = one of the malaysian chef
if you want to watch them cooking thru movie, you can watch them at few of the sites above for eg. marthastewart.com and dyannbakes.com. or you can watch thru http://www.youtube.com and type the keywords such as banana cake recipes and few them for free.