1 tablespoon olive oil
1/2 lb sweet Italian sausage link, casings removed,crumbled
1/4 teaspoon crushed dried red pepper flakes
1/4 cup diced onion
1 1/2 cloves garlic, minced
1 (14 1/2 ounce) can Italian plum tomatoes, drained,coarsely chopped
3/4 cup whipping cream
1/4 teaspoon salt
6 ounces pasta
1 1/2 tablespoons minced parsley
grated parmesan cheese
Heat oil in a heavy skillet over medium heat. Add sausage and crushed red pepper. Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
Add tomatoes, cream, and salt. Simmer until mixture thickens slightly, about 4 minutes. (Can be prepared one day ahead. Cover and chill.).
Cook pasta in large pot of boiling water. Drain.
Bring sauce to a simmer. Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.
Divide pasta between plates. Sprinkle with parsley.
Serve, passing Parmesan separately.
2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions, sliced on the diagonal into one-inch lengths
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
Slice the flank steak against the grain into 1/4” thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it’s nice and hot, but not smoking. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don’t need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly.
After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it and simmer for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions.
Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
Leave the excess sauce behind in the pan.Pin It
1 pound chicken wings or legs
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup sweet chili sauce
1/6 cup pomegranate juice
1/8 cup rice wine vinegar
1 1/2 tablespoons brown sugar
3/4 teaspoon soy sauce
1/2 lime, juiced
2-3 garlic cloves, minced or pressed
Pomegranate arils for garnish
Freshly chopped parsley for garnish
Preheat oven to 375 degrees F. In a large measuring cup or bowl, mix together chili sauce, pom juice, soy sauce, vinegar, lime juice, brown sugar and garlic.
Heat a medium oven-safe skillet over medium-high heat and add olive oil. Season chicken with salt and pepper, then place in the skillet and sear on each side until deeply golden and brown, about 2 minutes per side. Remove chicken and place on a plate, turning heat in the skillet down to medium-low. Pour in pomegranate juice mix and whisk, allowing the sauce to bubble and simmer for 1-2 minutes. Place chicken back in the skillet and turn and toss to coat. Bake for 20-25 minutes. Remove chicken and serve with chopped parsley and pomegranate arils.
Admin Note: This recipe originally served 4 people and has been cut down to serve just 2. If it doesn’t feel like a big enough serving, you can most certainly double it. :)Pin It
1 tsp ground coriander
1 tsp ground ginger
pinch ground allspice
6 or so thyme sprigs, left whole
zest 2 clementines, juice of 4
1 large duck breast with skin on
2 duck legs
For the sauce
50g light muscovado sugar
100ml sherry vinegar
150ml good chicken stock
knob of butter
Mix the spices, thyme and zest. Slash the skin of the breast, cutting through the fat but not into the meat, then rub the spice mix over the breast and legs. Leave for at least 2 hrs, or for up to 24 hrs in the fridge.
Heat oven to 160C/fan 140C/gas 3. Put the legs into an ovenproof frying pan or smallish roasting tin, season well, then roast for 1½ hrs until deep golden and crisp. Sit the legs on a plate, then keep warm in a low oven or let cool. Spoon off excess fat from the pan juices and keep it for the next time you make roasties. Pull the meat and skin from the legs, shred using 2 forks, then mix together. Keep warm or, if making ahead, reheat in a hot oven for 10 mins before serving.
Put the pan back on the hob, add the sugar for the sauce and let it melt and turn dark golden. Add the vinegar (the sugar might turn hard at this point but don’t worry as it will dissolve again), then reduce by about half. Tip in the clementine juice and almost all the stock and bubble again until reduced and syrupy. Whisk in the butter, then season to taste.
Heat a frying pan, then cook the breast, skin-side down, for 10-12 mins until very crisp and the fat has run out. Turn over, fry for another 5 mins for just pink (or longer if you prefer), then lift onto a plate and rest, uncovered, for 10 mins. Spoon off remaining fat, add the leftover stock to the pan, then stir to dissolve any tasty, meaty bits. Add to the sauce.
Slice the breast on the diagonal, then divide half of the leg meat between 2 warm plates in small piles (you can use a cutter or ring if you like, to make it neater). Top with slices of breast. Spoon the sauce over the meat and serve with glazed veg and potatoes.Pin It
2 duck breasts
1 thyme sprig
1 star anise
For the plum sauce
1 shallot, finely chopped
1 tbsp olive oil
250g dark red plums, halved, stoned and cut into small wedges
50g demerara sugar
50ml red wine
300ml beef stock
For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.Pin It
Seeds from 1 cardamom pod
½ tsp each ground allspice and ground cinnamon
1 egg white
50g caster sugar
½ tsp cornflour
¼ tsp white wine vinegar
¼ tsp vanilla extract
½ tsp orange zest
2 heaped tbsp crème fraîche, to serve
For the figs
300ml red wine
85g caster sugar
2 allspice berries
1 small cinnamon stick, broken in half
4 cardamom pods
zest ½ lemon and ½ orange
1 vanilla pod, split
1 bay leaf
6 dried figs
For the sauce
125ml mulled wine, reserved from the figs
50g caster sugar
3 tbsp cocoa powder
25g plain chocolate, broken into small pieces
First make the meringues. Heat oven to 140C/120C fan/gas 1. Line a baking sheet with baking paper. Using a pestle and mortar or spice grinder, finely grind the cardamom seeds, clove, allspice and cinnamon together. Whisk the egg white until stiff peaks form, then gradually whisk in the sugar, a tbsp at a time, until you have a stiff, shiny mixture. Fold in the cornflour, vinegar, vanilla, spice mix and orange zest.
Divide the mixture into 2 on the prepared baking sheet and use the back of a spoon to make a slight hollow in the centre of each. Bake for 50 mins until crisp, then turn off the heat and leave the meringues cooling in the oven for 30 mins. Finish cooling on a wire rack. If making ahead, store in an airtight container for up to 3 days or freeze for up to 1 month.
For the figs, put all the ingredients (except the figs) in a saucepan and bring to the boil. Remove from the heat and leave to infuse for 30 mins. Reheat the liquid, pour over the figs, then leave overnight or at least until cool. Drain the figs, reserving the liquid, then thickly slice each into 2-3 pieces.
To make the sauce, put 125ml of the reserved fig liquid and sugar in a pan. Stir over a low heat until the sugar has dissolved, then whisk in the cocoa and chocolate. The mixture will thicken as the chocolate melts. Allow the sauce to cool to room temperature.
To assemble, spoon a little crème fraîche onto each Pavlova, top with the fig slices and drizzle with chocolate sauce. Serve extra sauce on the side.Pin It
Christmas is right around the corner. In the most recent years, I’ve became more customed to not having a Christmas meal. This is one thing I would like to start doing again. So I bring to those of you who will be spending Christmas with a significant other, a friend, or family (in which case you can double, triple, etc. the) recipes for your evening.
I will be posting recipes for New Year’s Eve after the Christmas recipes. :)
Meals for Two wishes you all happy holidays, and a great New Year!Pin It
One of the blogs that we post a lot of recipes from has a page that lists useful supplies the blogger uses in her own kitchen for such small recipes.
A month ago I had bought a measuring cup set from Progressive off of Zulily. But the question would be why did I do that when I already have two sets of measuring cups, a regular set of measuring spoons, and a set of tiny measuring spoons such as a pinch, a dash, and a smidgeon? Well, this particular set went from 2 whole cups all the way down to 1/32 of a teaspoon! They aren’t fancy, and they’re a bit more patriotic than I’d like, but the 19 measurements I get make up for all the red, white, and blue. They come in handy when I want to cut a large serving recipe down to a certain number of servings, and many other reasons. You can find this measuring set at many different stores for $9.99. Here it is at Kitchen&Company! It seems that if you buy these, you’ll be getting the colors red, grey, and white. Lucky you!
Back to the blog I was talking about - I wanted to link you to this page on the blog because I’ve been wanting kitchen supplies that are smaller that I can use with smaller recipes. So here it is: Dessert for Two’s kitchen supply list. I hope it helps you guys as much as it’s helped me! :)Pin It
1 full or 2 split boneless skin-on turkey breasts
2 cloves garlic, grated or pasted
1 stick butter, softened
1/4 cup minced fresh herbs, such as parsley, chives, thyme and rosemary
1 tablespoon lemon juice
Salt and black pepper
Cranberry Pomegranate Sauce
One 12-ounce bag fresh cranberries
1 cup sugar
1 cinnamon stick
1 strip orange rind
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon Worcestershire sauce
Salt and black pepper
1/3 cup heavy cream
1/4 cup freshly grated Parmigiano-Reggiano
For the roasted turkey breast:
Preheat the oven to 350 degrees F. Place the turkey on a baking rack over a baking sheet. Combine the garlic and softened butter with the herbs and lemon juice. Slather about 5 tablespoons of the garlic-herb butter over the turkey breast and sprinkle liberally with salt and pepper, reserving the remaining garlic-herb butter for the gravy. Roast the turkey 45 minutes.
For the cranberry pomegranate sauce:
Meanwhile, place the cranberries in a medium saucepot with the sugar, salt, cinnamon stick, orange rind and 1 cup water. Bring to boil and cook until all the berries pop and the sauce thickens, about 15 minutes. Cool and remove the rind and cinnamon stick. Peel the pomegranate in a bowl of water, separating the seeds, and drain. Add the pomegranate seeds into the sauce.
For the creamy gravy:
Right before serving the turkey, melt the remaining garlic-herb butter over medium heat in a saucepan.Whisk in the flour, followed by the stock, to thicken. Whisk in the Worcestershire and season with salt and pepper. Stir in the cream and cheese, and keep warm until ready to serve.
Slice the roasted turkey breast and serve with the room temperature sauce and warm gravy, with steamed greens on the side.
Cook’s Note: If the turkey is a make-ahead meal, you will need an extra 1 cup stock for reheating. Place the turkey in a low baking dish with the extra 1 cup stock and loosely cover with foil. Reheat at 350 degrees F 20 to 25 minutes, then crisp up the skin under the broiler.
1/2 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons shortening
2 tablespoons cold water
1/2 cup canned pumpkin
1/3 cup evaporated milk
1/4 cup packed brown sugar
2 teaspoons sugar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon maple flavoring
In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle. Meanwhile, in a small bowl, combine the filling ingredients.
On a lightly floured surface, roll out dough to fit a 5-in. pie plate. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust.
Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.Pin It