Late last year, a reader wrote in to say that she would “love seeing some of your recipes (for) cooking for one person.”
Good idea, and here goes.
First off, an entire genre of cookbooks devotes itself to solo cooking, all of which are at your fingertips, both at your keyboard or from the library shelf.
And as for reading, a delightful article in The New York Times on Oct. 2, 2018, by Tejal Rao, addresses at length the “Joy of Cooking for One.” I encourage you to read it, for both inspiration and tips. (You won’t need a subscription to the Times to access the piece via a simple search on Google.)
Reader, I feel your pain; I, too, live alone and cook for one. We all think of cooking as “Makes 2-4 servings”; that’s the default. Cooking for one can become merely a trigger to loneliness.
Think of yourself, instead, as another person, someone to take care of, someone to treat, someone to cook for.
The benefits are big.
Cooking for one means that you may eat at any time you choose; you may eat anything you want. And repetition is no longer a downside; eat the same thing three meals in a row if you choose.
Indulge yourself. They’ll cut away any sized slice of an expensive cheese at the deli counter. You may purchase an exquisite chop — singular — from the butcher.
A white bean soup inspired by … lack of inspiration
Cacio e pepe, Hold the Cheese
Letters: The value of staying unplugged; Keeping a safe “space”; Child care costs begin with planning; A taste for food writing (1/3/20)
The meat-lover’s guide to eating less meat
Get Cooking: Fisk i fat, a rapturous fish dish
Ever notice that many foods made “at batch” aren’t terribly healthy? Mac ‘n’ cheese, brownies, seven-layer dip. On the other hand, solo foods such as a simple salad or a vegetable stir-fry, either easily assembled from the everyday, seem to be more regularly healthy.
When you are your best company, dinner needn’t be “dinner.” Some really fine cheese and fresh fruit suffice. Good olives come in such variety (and are so long-lasting in storage) that paired with hummus and pita, or eggs and toast fingers (fall in love again with eggs!), they become the grace notes or counterpoints to food that they’ve been for a long history.
You get the idea: The cultural constraints of cooking for the multitudes are off.
Two recipes are here. One is “serves one”; the other is for making on Sunday and for freezing in 8-10 packages for eating whenever you wish. That’s another key to cooking for one: Your friendliest kitchen appliance is your freezer.
This recipe comes from Denver …read more
Source:: The Denver Post – Lifestyle