The Pleasures of Cooking for One

兩 digital The Pleasures of Cooking for One 爫 By Judith Jones ﬡ 兩 digital The Pleasures of Cooking for One 爫 By Judith Jones ﬡ From The Pleasures of Cooking for One Boeuf Bourguignon Make this rich stew on a leisurely weekend Youll probably get a good three meals out of it, if you follow some of the suggestions below When buying stew meat at a supermarket, you dont always know what you are getting, so ask the butcher If its a lean meat, it will need less time cooking in fact, it will be ruined if you cook it too long , but the fattier cuts can benefit from at least another half hour Judith Jones Ingredients 2 ounces bacon, cut into small pieces, preferably a chunk cut into little dice About 1 1 4 pounds beef stew meat, cut into 1 to 1 1 2 inch pieces 1 tablespoon light olive oil 1 medium onion, diced 1 3 carrot, thick end, peeled and diced 2 teaspoons all purpose flour Salt 1 cup red wine 1 cup beef broth Herb packet of 1 2 bay leaf a fat garlic clove, smashed a small handful of parsley stems 1 4 teaspoon dried thyme 4 or 5 peppercorns For Vegetable Garnish 3 or 4 baby onions, or four 1 inch pieces of leek 3 or 4 baby carrots, or the thin ends of larger ones, peeled 2 or 3 small new potatoes Directions Brown the bacon in a heavy pot, fairly deep but not too large When it has released its fat and is lightly browned, remove it to a dish, leaving the fat in the pan Pat the pieces of beef dry with a paper towel Pour the oil into the pot, and when it is hot, brown half the pieces of beef on all sides Remove to the plate with the bacon, and brown the remaining pieces Now saut the onion and the carrot until they are lightly browned Return the meats to the pot, sprinkle on the flour and some salt, and pour the wine and beef stock in Tuck the herb packet into the pot, and bring to a boil then reduce the heat, cover, and cook at a lively simmer for about 1 hour or , depending on the cut of the meat Bite into a piece to determine if it is almost done it will get another 20 minutes or so of cooking with the vegetables. When the time is right, add all the vegetables, cover, and cook at a lively simmer again for 2025 minutes pierce the veggies to see if they are tender Serve yourself four or five chunks of meat, with all the vegetables, and a good French bread to mop up the sauce. Second Round Use three or four pieces and some of the remaining sauce to make a quick Beef and Kidney Pie page 34 of The Pleasures of Cooking for One later in the week The recipe follows Veal Kidneys in Mustard Sauce because you want to use the leftover kidneys to put this dish together. Third Round Use what remains to make a meaty pasta sauce for one, breaking up the meat and adding three or four squeezed San Marzano plum tomatoes Simmer the sauce as the pasta cooks. Judith Jones photo Christopher Hirsheimer Longtime Knopf editor and executive Jones follows up her recent food memoir with this civilized, unfussy guide to cookingand cooking wellfor solitary diners, for those who want to roll up their sleeves and enjoy, from day to day, one of the great satisfactions of life Forming and revising cooking strategy is a cornerstone of her digressive, folksy approach, so she provides lists of equipment deemed essential, suggestions for dealing with packaging that coerces individuals into buyingand then wasting than necessary, and tips for storing spoilage prone foods Her other key to enjoying cookingwhile reducing the costs of eatingis flexibility She shares her personal credo about culinary language and exactness, and with many protein based dishes includes ideas for variations and second and third rounds, as she refers to leftovers She doesn t skip desserts, entertaining or self indulgence, and best of all, her whole book benefits from the diverse and cumulative gleanings of work with many of the great cooks and cookbook writers including Julia Child, of course of the latter half of the 20th century Oct Copyright Reed Business Information, a division of Reed Elsevier Inc All rights reserved. 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    • Hardcover
    • The Pleasures of Cooking for One
    • Judith Jones
    • English
    • 17 November 2016
    • 289 pages

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