This blog is run by two food-loving ladies who love to cook. Here you will find all sorts of recipes. Anything goes as long as it feeds just two people!

No recipes are our own unless otherwise stated.

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#drinks
#appetizers #side dish #condiments
#chicken #turkey #duck #pork #beef #lamb
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PS: THIS BLOG CANNOT FOLLOW BACK. SORRY. :(
Meals for Two
 

Frisée and Green-Apple Salad with Goat-Cheese Toasts
Ingredients




1 tablespoon(s) white-wine vinegar1 tablespoon(s) (heaping) minced shallot1 teaspoon(s) Dijon mustard1/4 teaspoon(s) coarse salt, plus more to tasteFreshly ground pepper, to taste3 tablespoon(s) extra-virgin olive oil1 baguette, cut into 1/2-inch slices4 cup(s) frisée (3 or 4 ounces)1 cup(s) walnut halves, toasted1 Granny Smith apple, thinly slicedCoarse salt and freshly ground pepper, to taste8 ounce(s) Bucheron or other soft goat cheeseExtra-virgin olive oil, for drizzling




Preparation
DressingWhisk together vinegar, shallot, mustard, salt, and pepper in a bowl. Add oil in a slow, steady stream, whisking until emulsified.
SaladPreheat oven to 350 degrees. Place baguette slices on a baking sheet, and toast until golden, 8 to 10 minutes.
Meanwhile, toss together frisée, walnuts, and apple in a large bowl. Add dressing, and toss. Season with salt and pepper. Transfer to a serving platter.Preheat broiler. Place cheese, cut side up, on a second baking sheet, and drizzle with oil. Broil until top is browned and bubbling, 3 to 4 minutes. Place on platter. Serve with baguette toasts.

Sautéed Sole with Lemon & Haricots Verts
Ingredients



Sautéed Sole with Lemon1/2 cup(s) flour, preferably Wondra1 teaspoon(s) coarse salt1/2 teaspoon(s) freshly ground pepper2 (6 ounces each) gray sole fillets2 tablespoon(s) unsalted butter2 tablespoon(s) olive oil2 tablespoon(s) sliced almonds1 1/2 tablespoon(s) chopped fresh parsley1 lemon, zest finely chopped, juice reserved, plus extra wedges for garnish
Haricots VertsCoarse salt, to taste8 ounce(s) haricots verts2 tablespoon(s) extra-virgin olive oilFreshly ground pepper, to taste1 bunch(es) chives (optional), for bundling



Preparation
Sautéed Sole with LemonCombine flour, salt, and pepper in a shallow bowl. Dredge fish fillets in flour mixture, coating both sides, and shake off excess.
Melt butter with oil in a sauté pan over medium-high heat. When butter begins to foam, add fillets. Cook until golden brown, 2 to 3 minutes per side. Transfer each fillet to a serving plate.
Add almonds, parsley, zest, and 2 tablespoons juice to pan. Spoon over fillets, and serve with lemon wedges.
Haricots VertsBring a pot of salted water to a boil. Add haricots verts, and cook until bright green and just tender, 3 to 5 minutes. Drain, and pat dry. Transfer to a serving bowl.
Toss with oil, salt, and pepper. Tie into bundles using chives.
Making Chive BundlesLay a chive on a work surface. Arrange 4 to 10 haricots verts in a small pile on top of chive. Carefully tie chive around bundle. Trim ends of chive if desired.

Beef Wellington Tarts
Ingredients



8 ounce(s) beef tenderloinCoarse salt and freshly ground pepper4 teaspoon(s) olive oilAll-purpose flour, for dusting1 (11-inch square) sheet thawed frozen puff pastry, preferably DuFour1 tablespoon(s) unsalted butter8 ounce(s) cremini mushrooms, thinly sliced2 teaspoon(s) fresh thyme leaves, plus more for garnish1 clove(s) garlic, minced1/2 cup(s) dry white wine2 ounce(s) foie gras mousse (about 1/4 cup)



Preparation
Preheat oven to 400 degrees. Season beef with salt and pepper. Heat 2 teaspoons oil in an ovenproof skillet over medium-high heat. Add beef, and cook until completely browned, about 1 minute per side. Transfer skillet to oven, and cook to desired doneness (130 degrees for medium-rare, 8 to 9 minutes). Transfer beef to a plate, and let rest, uncovered, for 10 minutes.
Meanwhile, on a lightly floured surface, cut two 5 1/2-inch squares from puff pastry; reserve remaining dough for another use. Using a paring knife, score a 1/2-inch border around each square. Place on a parchment-lined baking sheet, and refrigerate for 15 minutes.
Bake for 10 minutes. Reduce oven temperature to 375 degrees, and continue to bake until puffed and golden brown, about 10 minutes more.
Meanwhile, melt butter with remaining 2 teaspoons oil in a clean skillet over medium-high heat. Add mushrooms, thyme, and garlic, and cook until mushrooms are tender and garlic has softened, about 8 minutes. Add wine, and cook until reduced by half, about 1 minute. Using a slotted spoon, transfer mixture to a small bowl.
Add foie gras mousse to skillet, and reduce heat to low. Stir until just melted. Remove from heat.
Using the back of a spoon, flatten inside portion of each pastry square. Thinly slice beef, and arrange slices on top of pastry. Top with mushroom mixture, and drizzle with sauce. Serve immediately.

White-Chocolate Semifreddo
Ingredients



3 large egg yolks1/4 cup(s) granulated sugar1/4 cup(s) amaretto1/2 cup(s) heavy cream3 ounce(s) white chocolate, melted1/2 cup(s) hazelnuts (2 ounces)



Preparation
Fill a large bowl halfway with ice water. Combine egg yolks, sugar, and amaretto in a heatproof bowl set over a pan of simmering water. Whisk until mixture is pale and thickened, about 2 minutes. Strain through a fine sieve into a small bowl. Place bowl in ice water until mixture has cooled slightly. Press plastic wrap directly over the surface, and refrigerate for at least 30 minutes.
Beat cream until stiff peaks form. Gently fold in the white chocolate, then the chilled yolk mixture.
Spoon mixture into one 4-by-2-inch baking ring set on a parchment-lined baking sheet or two 6-ounce ramekins, filling them to the rim. Smooth surface. Cover, and freeze until set, about 2 hours (or up to overnight).
Preheat oven to 350 degrees. Spread hazelnuts on a rimmed baking sheet, and toast until skins have split, 18 to 20 minutes. Let cool slightly, then rub with a damp towel to remove skins. Coarsely chop.
If using a ring, run a knife around edge to loosen, and unmold. If using ramekins, do not unmold. Sprinkle with hazelnuts just before serving.

 

Frisée and Green-Apple Salad with Goat-Cheese Toasts

Ingredients

1 tablespoon(s) white-wine vinegar
1 tablespoon(s) (heaping) minced shallot
1 teaspoon(s) Dijon mustard
1/4 teaspoon(s) coarse salt, plus more to taste
Freshly ground pepper, to taste
3 tablespoon(s) extra-virgin olive oil
1 baguette, cut into 1/2-inch slices
4 cup(s) frisée (3 or 4 ounces)
1 cup(s) walnut halves, toasted
1 Granny Smith apple, thinly sliced
Coarse salt and freshly ground pepper, to taste
8 ounce(s) Bucheron or other soft goat cheese
Extra-virgin olive oil, for drizzling

Preparation

Dressing
Whisk together vinegar, shallot, mustard, salt, and pepper in a bowl. Add oil in a slow, steady stream, whisking until emulsified.

Salad
Preheat oven to 350 degrees. Place baguette slices on a baking sheet, and toast until golden, 8 to 10 minutes.

Meanwhile, toss together frisée, walnuts, and apple in a large bowl. Add dressing, and toss. Season with salt and pepper. Transfer to a serving platter.
Preheat broiler. Place cheese, cut side up, on a second baking sheet, and drizzle with oil. Broil until top is browned and bubbling, 3 to 4 minutes. Place on platter. Serve with baguette toasts.

image

Sautéed Sole with Lemon & Haricots Verts

Ingredients

Sautéed Sole with Lemon
1/2 cup(s) flour, preferably Wondra
1 teaspoon(s) coarse salt
1/2 teaspoon(s) freshly ground pepper
2 (6 ounces each) gray sole fillets
2 tablespoon(s) unsalted butter
2 tablespoon(s) olive oil
2 tablespoon(s) sliced almonds
1 1/2 tablespoon(s) chopped fresh parsley
lemon, zest finely chopped, juice reserved, plus extra wedges for garnish

Haricots Verts
Coarse salt, to taste
8 ounce(s) haricots verts
2 tablespoon(s) extra-virgin olive oil
Freshly ground pepper, to taste
1 bunch(es) chives (optional), for bundling

Preparation

Sautéed Sole with Lemon
Combine flour, salt, and pepper in a shallow bowl. Dredge fish fillets in flour mixture, coating both sides, and shake off excess.

Melt butter with oil in a sauté pan over medium-high heat. When butter begins to foam, add fillets. Cook until golden brown, 2 to 3 minutes per side. Transfer each fillet to a serving plate.

Add almonds, parsley, zest, and 2 tablespoons juice to pan. Spoon over fillets, and serve with lemon wedges.


Haricots Verts
Bring a pot of salted water to a boil. Add haricots verts, and cook until bright green and just tender, 3 to 5 minutes. Drain, and pat dry. Transfer to a serving bowl.

Toss with oil, salt, and pepper. Tie into bundles using chives.

Making Chive Bundles
Lay a chive on a work surface. Arrange 4 to 10 haricots verts in a small pile on top of chive. Carefully tie chive around bundle. Trim ends of chive if desired.

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Beef Wellington Tarts

Ingredients

8 ounce(s) beef tenderloin
Coarse salt and freshly ground pepper
4 teaspoon(s) olive oil
All-purpose flour, for dusting
1 (11-inch square) sheet thawed frozen puff pastry, preferably DuFour
1 tablespoon(s) unsalted butter
8 ounce(s) cremini mushrooms, thinly sliced
2 teaspoon(s) fresh thyme leaves, plus more for garnish
1 clove(s) garlic, minced
1/2 cup(s) dry white wine
2 ounce(s) foie gras mousse (about 1/4 cup)

Preparation

Preheat oven to 400 degrees. Season beef with salt and pepper. Heat 2 teaspoons oil in an ovenproof skillet over medium-high heat. Add beef, and cook until completely browned, about 1 minute per side. Transfer skillet to oven, and cook to desired doneness (130 degrees for medium-rare, 8 to 9 minutes). Transfer beef to a plate, and let rest, uncovered, for 10 minutes.

Meanwhile, on a lightly floured surface, cut two 5 1/2-inch squares from puff pastry; reserve remaining dough for another use. Using a paring knife, score a 1/2-inch border around each square. Place on a parchment-lined baking sheet, and refrigerate for 15 minutes.

Bake for 10 minutes. Reduce oven temperature to 375 degrees, and continue to bake until puffed and golden brown, about 10 minutes more.

Meanwhile, melt butter with remaining 2 teaspoons oil in a clean skillet over medium-high heat. Add mushrooms, thyme, and garlic, and cook until mushrooms are tender and garlic has softened, about 8 minutes. Add wine, and cook until reduced by half, about 1 minute. Using a slotted spoon, transfer mixture to a small bowl.

Add foie gras mousse to skillet, and reduce heat to low. Stir until just melted. Remove from heat.

Using the back of a spoon, flatten inside portion of each pastry square. Thinly slice beef, and arrange slices on top of pastry. Top with mushroom mixture, and drizzle with sauce. Serve immediately.

image

White-Chocolate Semifreddo

Ingredients

3 large egg yolks
1/4 cup(s) granulated sugar
1/4 cup(s) amaretto
1/2 cup(s) heavy cream
3 ounce(s) white chocolate, melted
1/2 cup(s) hazelnuts (2 ounces)

Preparation

Fill a large bowl halfway with ice water. Combine egg yolks, sugar, and amaretto in a heatproof bowl set over a pan of simmering water. Whisk until mixture is pale and thickened, about 2 minutes. Strain through a fine sieve into a small bowl. Place bowl in ice water until mixture has cooled slightly. Press plastic wrap directly over the surface, and refrigerate for at least 30 minutes.

Beat cream until stiff peaks form. Gently fold in the white chocolate, then the chilled yolk mixture.

Spoon mixture into one 4-by-2-inch baking ring set on a parchment-lined baking sheet or two 6-ounce ramekins, filling them to the rim. Smooth surface. Cover, and freeze until set, about 2 hours (or up to overnight).

Preheat oven to 350 degrees. Spread hazelnuts on a rimmed baking sheet, and toast until skins have split, 18 to 20 minutes. Let cool slightly, then rub with a damp towel to remove skins. Coarsely chop.

If using a ring, run a knife around edge to loosen, and unmold. If using ramekins, do not unmold. Sprinkle with hazelnuts just before serving.

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Valentine’s Day Four Course Menu

We have found for the lovebirds out there a four course menu! There will be no need to find recipes from different websites all over the internet and compile them all together in one place as we have done it for you! This specific menu of recipes was made by Martha Stewert and featured on delish.com. 

Meals for Two has compiled this menu into one post, and it will be the last post of our Valentine’s Day recipes. Expect to see it within the hour!

We hope you’ve liked what you’ve seen so far, and keep a lookout for more recipes to come for future holidays and, as always, the days in-between!

Wishing you a happy Valentine’s Day full of love, fun, and laughter! 

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Chocolate Crème Brûlée
Ingredients

1¼ ounces bittersweet chocolate3 egg yolks¼ cup + 2 teaspoons sugar, divided½ cup heavy cream

Preparation
Preheat the oven to 300°.
Bring a large pot of water to a boil for a water bath to cook the custards.
In a double boiler over low heat, melt the chocolate. Or, melt in 20 second pulses in the microwave on low, stirring frequently. Set aside to cool slightly.
In a medium bowl, whisk together by hand the egg yolks and sugar.
Once well incorporated, add the heavy cream.
Pour in the melted chocolate mixture. Divide the mixture between two 6-ounce ramekins.
Place the ramekins in a small baking dish and add the hot water until it comes up ½ way on the sides of ramekins. Move the baking dish carefully to the oven and bake about 40-44 minutes, until the custard is set. The middle will slightly jiggle, but the sides will be set. Let the custards cool in the water bath completely before removing them.
Cover each ramekin with plastic wrap and chill at least 5 hours or until ready to serve (can be made up to 2 days in advance).
Before serving, sprinkle 1 teaspoon of sugar over each and brulee with a kitchen torch until the sugar caramelizes and hardens. Serve immediately.

Chocolate Crème Brûlée

Ingredients

1¼ ounces bittersweet chocolate
3 egg yolks
¼ cup + 2 teaspoons sugar, divided
½ cup heavy cream

Preparation

Preheat the oven to 300°.

Bring a large pot of water to a boil for a water bath to cook the custards.

In a double boiler over low heat, melt the chocolate. Or, melt in 20 second pulses in the microwave on low, stirring frequently. Set aside to cool slightly.

In a medium bowl, whisk together by hand the egg yolks and sugar.

Once well incorporated, add the heavy cream.

Pour in the melted chocolate mixture. Divide the mixture between two 6-ounce ramekins.

Place the ramekins in a small baking dish and add the hot water until it comes up ½ way on the sides of ramekins. Move the baking dish carefully to the oven and bake about 40-44 minutes, until the custard is set. The middle will slightly jiggle, but the sides will be set. Let the custards cool in the water bath completely before removing them.

Cover each ramekin with plastic wrap and chill at least 5 hours or until ready to serve (can be made up to 2 days in advance).

Before serving, sprinkle 1 teaspoon of sugar over each and brulee with a kitchen torch until the sugar caramelizes and hardens. Serve immediately.

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No-Bake Chocolate Custard
Ingredients


1/4 cup milk3 tablespoons sugar1 large egg yolk3 ounces bittersweet chocolate, finely chopped, plus shaved chocolate, for servingPinch of salt2 tablespoons unsalted butter, softened1/2 cup heavy creamPinch of ground cinnamon


Preparation
In a small saucepan, combine the milk and 2 tablespoons of the sugar and heat until steaming and the sugar is dissolved. Put the egg yolk in a small bowl and gradually whisk in the hot milk. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until slightly thickened, about 2 minutes.
Off the heat, add the chopped chocolate and salt and whisk until smooth. Whisk in the butter. Pour the custard into 2 shallow bowls and refrigerate briefly, about 5 minutes.
Meanwhile, in a medium bowl, beat the heavy cream with the cinnamon and the remaining 1 tablespoon of sugar until softly whipped. Dollop the cream on the custards, sprinkle the chocolate shavings on the cream and serve.
Make AheadThe chocolate custards can be prepared through Step 2 and refrigerated overnight. Serve the custards chilled or at room temperature.

No-Bake Chocolate Custard

Ingredients

1/4 cup milk
3 tablespoons sugar
1 large egg yolk
3 ounces bittersweet chocolate, finely chopped, plus shaved chocolate, for serving
Pinch of salt
2 tablespoons unsalted butter, softened
1/2 cup heavy cream
Pinch of ground cinnamon

Preparation

In a small saucepan, combine the milk and 2 tablespoons of the sugar and heat until steaming and the sugar is dissolved. Put the egg yolk in a small bowl and gradually whisk in the hot milk. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until slightly thickened, about 2 minutes.

Off the heat, add the chopped chocolate and salt and whisk until smooth. Whisk in the butter. Pour the custard into 2 shallow bowls and refrigerate briefly, about 5 minutes.

Meanwhile, in a medium bowl, beat the heavy cream with the cinnamon and the remaining 1 tablespoon of sugar until softly whipped. Dollop the cream on the custards, sprinkle the chocolate shavings on the cream and serve.

Make Ahead
The chocolate custards can be prepared through Step 2 and refrigerated overnight. Serve the custards chilled or at room temperature.
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Stir-Friend Pork Belly with Kimchi
Ingredients

1 tablespoon vegetable oil3/4 pound thinly sliced fresh pork belly, cut into 2-inch strips3/4 pound kimchi1 1/2 tablespoons soy sauce1/4 teaspoon Asian sesame oil1 scallion, thinly sliced

Preparation
In a large skillet, heat the oil until shimmering. Add the pork in a single layer and cook over high heat, turning once, until crisp, 6 minutes. Drain the pork on paper towels and pour off all but 2 tablespoons of the fat from the skillet. Add the kimchi and stir-fry over high heat for 2 minutes. Add the pork and toss. Stir in the soy sauce and transfer to a bowl. Drizzle with the sesame oil and garnish with the scallion.
Serve with steamed rice.
Suggested Wine PairingBeer is the most popular alcoholic beverage in Japan, but only a few Japanese brands are widely available in the U.S. Kirin Ichiban, a citrus-edged lager, is refreshing with the spicy kimchi and fatty pork. 

Stir-Friend Pork Belly with Kimchi

Ingredients

1 tablespoon vegetable oil
3/4 pound thinly sliced fresh pork belly, cut into 2-inch strips
3/4 pound kimchi
1 1/2 tablespoons soy sauce
1/4 teaspoon Asian sesame oil
1 scallion, thinly sliced

Preparation

In a large skillet, heat the oil until shimmering. Add the pork in a single layer and cook over high heat, turning once, until crisp, 6 minutes. Drain the pork on paper towels and pour off all but 2 tablespoons of the fat from the skillet. Add the kimchi and stir-fry over high heat for 2 minutes. Add the pork and toss. Stir in the soy sauce and transfer to a bowl. Drizzle with the sesame oil and garnish with the scallion.

Serve with steamed rice.

Suggested Wine Pairing
Beer is the most popular alcoholic beverage in Japan, but only a few Japanese brands are widely available in the U.S. Kirin Ichiban, a citrus-edged lager, is refreshing with the spicy kimchi and fatty pork. 

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Bluefish with Grape Leaves
Ingredients

6 brined grape leaves, rinsed and stemmedTwo 6-ounce skinless bluefish filletsSalt and freshly ground pepper6 tablespoons extra-virgin olive oil2 tablespoons fresh lemon juice1 garlic clove, mashed to a paste1 anchovy fillet, mashed1 tablespoon chopped chives1 tablespoon chopped parsley2/3 cup red seedless grapes, halved1/2 small red onion, thinly sliced

Preparation
Light a grill. Arrange 3 of the grape leaves so they’re overlapping; repeat with the remaining leaves. Cut off the red flesh from the underside of each fish fillet. Set the fish on the leaves and season with salt and pepper. Enclose the fish in the leaves and brush each fillet with 1/2 tablespoon of the oil.
In a bowl, whisk the lemon juice with the garlic, anchovy, herbs and 3 tablespoons of the olive oil; season with salt and pepper.
In a small bowl, toss the grapes with the onion and the remaining 2 tablespoons of olive oil. Season with salt and pepper. In a perforated grill pan, grill the grapes and onions until softened, 4 minutes; transfer to the lemon dressing and toss.
Grill the wrapped fish over high heat, turning once, until the fish is just cooked, 6 minutes. Serve with the onions and grapes.
Suggested Wine PairingRich bluefish pairs best with medium-bodied white wines with good acidity. Try a northern Italian white. 

Bluefish with Grape Leaves

Ingredients

6 brined grape leaves, rinsed and stemmed
Two 6-ounce skinless bluefish fillets
Salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 garlic clove, mashed to a paste
1 anchovy fillet, mashed
1 tablespoon chopped chives
1 tablespoon chopped parsley
2/3 cup red seedless grapes, halved
1/2 small red onion, thinly sliced

Preparation

Light a grill. Arrange 3 of the grape leaves so they’re overlapping; repeat with the remaining leaves. Cut off the red flesh from the underside of each fish fillet. Set the fish on the leaves and season with salt and pepper. Enclose the fish in the leaves and brush each fillet with 1/2 tablespoon of the oil.

In a bowl, whisk the lemon juice with the garlic, anchovy, herbs and 3 tablespoons of the olive oil; season with salt and pepper.

In a small bowl, toss the grapes with the onion and the remaining 2 tablespoons of olive oil. Season with salt and pepper. In a perforated grill pan, grill the grapes and onions until softened, 4 minutes; transfer to the lemon dressing and toss.

Grill the wrapped fish over high heat, turning once, until the fish is just cooked, 6 minutes. Serve with the onions and grapes.

Suggested Wine Pairing
Rich bluefish pairs best with medium-bodied white wines with good acidity. Try a northern Italian white. 

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Fried Tofu with Spicy Ginger-Sesame Sauce
Ingredients

2 1/2 tablespoons soy sauce1 tablespoon sugar1 tablespoon Korean red pepper flakes or 2 teaspoons crushed red pepper1 large garlic clove, very finely chopped1/2 tablespoon toasted sesame oil2 teaspoons finely grated fresh ginger1 teaspoon toasted sesame seedsOne 14-ounce container firm tofuVegetable oil, for frying1 scallion, thinly slicedSteamed rice, for serving

Preparation
In a small bowl, whisk the soy sauce with the sugar, red pepper, garlic, sesame oil, ginger and sesame seeds.
Slice the tofu crosswise into 8 thin slabs. Dry the tofu with paper towels, pressing until no moisture remains.
In a large skillet, heat 1/4 inch of oil until shimmering. Add the tofu and cook over moderate heat, turning once, until browned and crisp, about 8 minutes per side. Drain on paper towels. Spoon the sauce over the fried tofu and sprinkle with the scallion. Serve with steamed rice.

Fried Tofu with Spicy Ginger-Sesame Sauce

Ingredients

2 1/2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon Korean red pepper flakes or 2 teaspoons crushed red pepper
1 large garlic clove, very finely chopped
1/2 tablespoon toasted sesame oil
2 teaspoons finely grated fresh ginger
1 teaspoon toasted sesame seeds
One 14-ounce container firm tofu
Vegetable oil, for frying
1 scallion, thinly sliced
Steamed rice, for serving

Preparation

In a small bowl, whisk the soy sauce with the sugar, red pepper, garlic, sesame oil, ginger and sesame seeds.

Slice the tofu crosswise into 8 thin slabs. Dry the tofu with paper towels, pressing until no moisture remains.

In a large skillet, heat 1/4 inch of oil until shimmering. Add the tofu and cook over moderate heat, turning once, until browned and crisp, about 8 minutes per side. Drain on paper towels. Spoon the sauce over the fried tofu and sprinkle with the scallion. Serve with steamed rice.

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Soba Noodles with Dashi, Poached Egg & Scallions
Ingredients

One 1-ounce piece of kombu4 cups water2 tablespoons dashi powder (see Note)4 ounces dried soba noodles1 tablespoon toasted sesame oil2 heads of baby bok choy, halved lengthwise2 large eggs2 tablespoons thinly sliced scallions2 teaspoons soy sauce1 teaspoon fresh lime juice1/4 teaspoon crushed red pepper

Preparation
In a medium saucepan, cover the kombu with the water and simmer gently until the kombu rises to the surface, about 5 minutes. Remove from the heat. Add the dashi powder and let steep for 20 minutes. Strain the broth through a fine mesh strainer.
Return the broth to the saucepan and bring to a simmer over moderate heat. Add the soba noodles and the sesame oil and cook for 3 minutes. Add the bok choy and submerge them in the broth with a spoon. Crack one of the eggs at a time into a small bowl and gently tip it into the warm broth. Poach the eggs until the whites are just set and the yolk are still runny, about 4 minutes. Remove from the heat.
Using a slotted spoon, transfer the eggs to bowls. Stir the scallions, soy sauce, lime juice and crushed red pepper into the broth. Transfer the soba noodles and bok choy to the bowls, pour the broth on top and serve immediately.
NoteDashi powder is available at many health food stores and at Asian markets.

Soba Noodles with Dashi, Poached Egg & Scallions

Ingredients

One 1-ounce piece of kombu
4 cups water
2 tablespoons dashi powder (see Note)
4 ounces dried soba noodles
1 tablespoon toasted sesame oil
2 heads of baby bok choy, halved lengthwise
2 large eggs
2 tablespoons thinly sliced scallions
2 teaspoons soy sauce
1 teaspoon fresh lime juice
1/4 teaspoon crushed red pepper

Preparation

In a medium saucepan, cover the kombu with the water and simmer gently until the kombu rises to the surface, about 5 minutes. Remove from the heat. Add the dashi powder and let steep for 20 minutes. Strain the broth through a fine mesh strainer.

Return the broth to the saucepan and bring to a simmer over moderate heat. Add the soba noodles and the sesame oil and cook for 3 minutes. Add the bok choy and submerge them in the broth with a spoon. Crack one of the eggs at a time into a small bowl and gently tip it into the warm broth. Poach the eggs until the whites are just set and the yolk are still runny, about 4 minutes. Remove from the heat.

Using a slotted spoon, transfer the eggs to bowls. Stir the scallions, soy sauce, lime juice and crushed red pepper into the broth. Transfer the soba noodles and bok choy to the bowls, pour the broth on top and serve immediately.

Note
Dashi powder is available at many health food stores and at Asian markets.
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Lamb Chops with Fennel Relish
Ingredients

3 tablespoons extra-virgin olive oilFour 1-inch-thick lamb loin chops (about 6 ounces each)Salt and freshly ground pepper1 small fennel bulb, cored and cut into 1/2-inch dice1 garlic clove, minced1 shallot, finely chopped2 anchovy fillets, rinsed and minced2 tablespoons finely chopped parsley1 tablespoon chopped Calamata olives1 tablespoon drained small capers1/4 teaspoon crushed red pepper1 teaspoon sherry vinegar

Preparation
In a medium skillet, heat 1 tablespoon of the oil until shimmering. Season the lamb chops with salt and pepper, add them to the skillet and cook over moderately high heat, turning once, until browned, about 7 minutes. Transfer to a plate and keep warm.
Meanwhile, in another medium skillet, heat the remaining 2 tablespoons of oil. Add the fennel, garlic and shallot and season with salt and pepper. Cook over high heat, stirring occasionally, until the fennel is crisp-tender, about 4 minutes. Off the heat, add the anchovies, parsley, olives, capers, crushed red pepper and vinegar. Mound the relish on 2 plates and top with the lamb chops. Drizzle with any accumulated lamb juices and serve.
Suggested Wine PairingSpicy Syrah from Monterey County. 

Lamb Chops with Fennel Relish

Ingredients

3 tablespoons extra-virgin olive oil
Four 1-inch-thick lamb loin chops (about 6 ounces each)
Salt and freshly ground pepper
1 small fennel bulb, cored and cut into 1/2-inch dice
1 garlic clove, minced
1 shallot, finely chopped
2 anchovy fillets, rinsed and minced
2 tablespoons finely chopped parsley
1 tablespoon chopped Calamata olives
1 tablespoon drained small capers
1/4 teaspoon crushed red pepper
1 teaspoon sherry vinegar

Preparation

In a medium skillet, heat 1 tablespoon of the oil until shimmering. Season the lamb chops with salt and pepper, add them to the skillet and cook over moderately high heat, turning once, until browned, about 7 minutes. Transfer to a plate and keep warm.

Meanwhile, in another medium skillet, heat the remaining 2 tablespoons of oil. Add the fennel, garlic and shallot and season with salt and pepper. Cook over high heat, stirring occasionally, until the fennel is crisp-tender, about 4 minutes. Off the heat, add the anchovies, parsley, olives, capers, crushed red pepper and vinegar. Mound the relish on 2 plates and top with the lamb chops. Drizzle with any accumulated lamb juices and serve.

Suggested Wine Pairing
Spicy Syrah from Monterey County. 

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Focaccia-Stuffed Squab with Bean Stew
Ingredients

2/3 cup dried cannellini beans5 1/2 tablespoons extra-virgin olive oil1 small onion, cut into 1/4-inch dice1 carrot, cut into 1/4-inch dice1 celery rib, cut into 1/4-inch dice1 garlic clove, minced3 cups chicken stock or low-sodium broth1 small red bell pepper4 ounces green beans, cut into 1/2-inch lengthsSalt and freshly ground pepper2 cups 1/2-inch-cubed plain focaccia2 squab—neck and wing tips removed, livers reserved1 medium shallot, minced1 teaspoon finely chopped thyme2 tablespoons unsalted butter, softened

Preparation
In a medium saucepan, cover the cannellini beans with water and bring to a boil. Remove from the heat, cover and let stand for 1 hour. Drain the beans.
In the same saucepan, heat 2 tablespoons of the oil. Add the onion, carrot, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the cannellini beans and chicken stock and bring to a boil. Cover and simmer over low heat, stirring occasionally, until the beans are tender, about 1 hour and 15 minutes.
Meanwhile, roast the red pepper directly over a gas flame or under a preheated broiler until charred all over. Let cool slightly, then discard the charred skin, stem and seeds. Cut the pepper into 1/2-inch dice. Add the green beans to the cannellini beans and simmer over moderate heat until tender, about 5 minutes. Stir in the roasted red pepper and season with salt and pepper.
Preheat the oven to 375°. On a rimmed baking sheet, toss the focaccia with 1 tablespoon of the oil. Bake for 7 minutes, or until crisp; let cool. Leave the oven on.
In a small skillet, heat 1/2 tablespoon of the oil. Season the squab livers with salt and pepper and cook over moderately high heat until lightly browned, about 1 minute per side. Add the shallot and cook over low heat until softened, about 3 minutes. Finely dice the livers and add them to the focaccia along with the shallot. Stir in the thyme and season with salt and pepper.
Stuff the squab with the focaccia. Rub the butter all over the squab and season with salt and pepper. In a large ovenproof skillet, heat the remaining 2 tablespoons of oil. Add the squab, breast side up. Roast the squab in the upper third of the oven for about 20 minutes, basting every 5 minutes, until an instant-read thermometer inserted in the breast registers 130° for medium-rare. Transfer the squab to a carving board and let rest for 5 minutes. Mound the stuffing from each bird onto each plate. Carve the breast halves and whole legs and transfer to the plates. Spoon the bean stew alongside and serve.
Suggested Wine PairingDrago Centro sommelier Michael Shearin suggests pouring a dark, fruity Lagrein from Alto Adige with this dish. 

Focaccia-Stuffed Squab with Bean Stew

Ingredients

2/3 cup dried cannellini beans
5 1/2 tablespoons extra-virgin olive oil
1 small onion, cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
1 celery rib, cut into 1/4-inch dice
1 garlic clove, minced
3 cups chicken stock or low-sodium broth
1 small red bell pepper
4 ounces green beans, cut into 1/2-inch lengths
Salt and freshly ground pepper
2 cups 1/2-inch-cubed plain focaccia
2 squab—neck and wing tips removed, livers reserved
1 medium shallot, minced
1 teaspoon finely chopped thyme
2 tablespoons unsalted butter, softened

Preparation

In a medium saucepan, cover the cannellini beans with water and bring to a boil. Remove from the heat, cover and let stand for 1 hour. Drain the beans.

In the same saucepan, heat 2 tablespoons of the oil. Add the onion, carrot, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the cannellini beans and chicken stock and bring to a boil. Cover and simmer over low heat, stirring occasionally, until the beans are tender, about 1 hour and 15 minutes.

Meanwhile, roast the red pepper directly over a gas flame or under a preheated broiler until charred all over. Let cool slightly, then discard the charred skin, stem and seeds. Cut the pepper into 1/2-inch dice. Add the green beans to the cannellini beans and simmer over moderate heat until tender, about 5 minutes. Stir in the roasted red pepper and season with salt and pepper.

Preheat the oven to 375°. On a rimmed baking sheet, toss the focaccia with 1 tablespoon of the oil. Bake for 7 minutes, or until crisp; let cool. Leave the oven on.

In a small skillet, heat 1/2 tablespoon of the oil. Season the squab livers with salt and pepper and cook over moderately high heat until lightly browned, about 1 minute per side. Add the shallot and cook over low heat until softened, about 3 minutes. Finely dice the livers and add them to the focaccia along with the shallot. Stir in the thyme and season with salt and pepper.

Stuff the squab with the focaccia. Rub the butter all over the squab and season with salt and pepper. In a large ovenproof skillet, heat the remaining 2 tablespoons of oil. Add the squab, breast side up. Roast the squab in the upper third of the oven for about 20 minutes, basting every 5 minutes, until an instant-read thermometer inserted in the breast registers 130° for medium-rare. Transfer the squab to a carving board and let rest for 5 minutes. Mound the stuffing from each bird onto each plate. Carve the breast halves and whole legs and transfer to the plates. Spoon the bean stew alongside and serve.

Suggested Wine Pairing
Drago Centro sommelier Michael Shearin suggests pouring a dark, fruity Lagrein from Alto Adige with this dish. 

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