Cooking for Two (19 page)

A
n aromatic Moroccan tagine is perhaps a cross between a stew and a casserole. It’s usually served with a thin flatbread used to scoop up small portions of the dish. Tagine is also the name of the conical casserole dish in which the dish is traditionally made and served, but a 2½-quart covered casserole will hold the layered vegetables and spices just as well. Serve the tagine with plain couscous and Moroccan flatbread, or naan, an Indian flatbread.

1.
Position the rack in the bottom third of the oven and preheat the oven to 350°F. Combine the paprika, cumin, salt, cinnamon, and pepper in a small bowl; set aside. Whisk the water, almond or olive oil, and honey in a second small bowl.

2.
In a 2½-quart casserole or oven-safe pot, layer the following in this order: the sliced zucchini, ½ teaspoon of the spice mixture, the sliced
potato, ½ teaspoon of the spice mixture, the parsley, dates, garlic, the sliced tomato, ½ teaspoon of the spice mixture, the sliced carrot, ½ teaspoon of the spice mixture, the cilantro, onion, and pepper. Sprinkle any remaining spice mixture over the top, then pour the reserved honey mixture over the entire casserole.

3.
Cover the casserole dish or pot with its lid or aluminum foil. Bake for 55 minutes, or until bubbly. Let stand for 5 minutes before serving.

S
WISS
C
HARD
E
NCHILADAS
makes
4 enchiladas

T
hese enchiladas are spiked with tequila, which gives them a delicate, slightly sour taste, a good foil to the sweet greens. Although the red, yellow, or white center “vein” in each leaf of Swiss chard must be cut away and discarded before the leaves are chopped, you needn’t cut out the smaller, branching veins that run through the leaves. If you wish, you can chop the larger stems, freeze them, then later toss them into long-simmered soups and stews. Dried New Mexican chiles are available in most gourmet markets, all Mexican markets, and from outlets listed in the Source Guide (page 269).

1.
To make the sauce, heat a medium skillet over medium-high heat. Swirl in the oil, then add the shallots. Cook for 2 minutes, or until soft and fragrant, stirring frequently. Add the garlic, cook for 20 seconds, then stir in the stock and tequila. The tequila may ignite—if so, cover the pan and remove it from the heat for 30 seconds.

2.
Stir in the chiles, oregano, and salt. Bring the mixture to a simmer, cover, reduce the heat to low, and simmer for 20 minutes, until the chiles are soft, stirring once or twice.

3.
Transfer the chile mixture to a food processor fitted with the chopping blade or a large blender. Pulse twice to chop the chiles, then process until smooth, scraping down the sides of the bowl as necessary. Set aside. (The dish can be made up to this point in advance; let the sauce cool completely, then store it, covered, in the refrigerator for up to 2 days.)

4.
To make the enchiladas, heat a large skillet over medium heat. Add the pine nuts and toast for about 3 minutes, or until lightly browned and fragrant, stirring frequently. Remove the pine nuts from the skillet and set them aside.

5.
Return the skillet to medium heat, swirl in the oil, then add the garlic and cook for 30 seconds, just until lightly browned. Add the chopped Swiss chard, oregano, cinnamon, and salt. Toss with tongs or two large wooden spoons until thoroughly combined, then pour in the water. Cover the skillet, reduce the heat to low, and steam the chard for 10 minutes.

6.
Uncover the skillet, toss the mixture thoroughly, then raise the heat to high and boil for about 1 minute, or until any excess liquid is evaporated. Transfer the filling to a bowl and set aside to cool slightly.

7.
Position the rack in the bottom third of the oven and preheat the oven to 350°F. Oil an 8-inch square baking dish. Lay one tortilla on a
clean, dry work surface. Spoon one-quarter of the sautéed chard mixture down the center of the tortilla. Top with 1½ tablespoons shredded cheese and ½ tablespoon toasted pine nuts. Roll the tortilla closed and place seam down in the prepared baking dish. Repeat with the remaining three tortillas.

8.
Pour the prepared sauce over the rolled tortillas in the dish, covering them completely. Sprinkle with the remaining cheese and bake uncovered for 30 minutes, or until bubbly. Let stand for 5 minutes before serving.

There’s only one rule when it comes to cooking fish: however you cook it, don’t cook it too long. So nothing beats fish for a quick, healthy dinner. What’s more, fish is very forgiving: it takes to both simple and complex dishes with just a pinch of some pantry staples for good measure. So here is a set of simple stir-fries and sautés, a few hearty baked dishes, and a couple of ideas fit for more leisurely meals, all served up for two.

S
HRIMP
W
ITH
P
EPPERS AND
G
ARLIC
makes
2 servings

T
his quick shrimp sauté is served up with quite a bit of garlic. For best results, add the oil and the garlic to the skillet at the same time, so the garlic is coated in the oil before it starts to cook, then watch it carefully so that it doesn’t brown, blacken, or burn—the point is simply to infuse the oil with garlic. Red bell peppers, albeit more costly, are slightly sweeter than the common green ones, and so balance the flavors better; but feel free to substitute any color bell pepper. Serve this sauté hot from the pan, over rice, cooked noodles, or wilted greens.

1.
Place the shrimp in a medium bowl and sprinkle with the flour, salt, and pepper. Toss gently to coat, then set aside.

2.
Heat a medium skillet or sauté pan over very low heat. Add the oil and garlic all at once; cook and stir for about 3 minutes, or until the garlic becomes very aromatic. Raise the heat to medium, add the scallions and pepper, and cook for 2 more minutes, just until the scallions wilt, stirring constantly.

3.
Pour the coated shrimp into the pan and cook for about 3 minutes, or until the shrimp are firm and pink, stirring occasionally. Raise the
heat to high, pour the vermouth into the pan, and bring the mixture to a boil. Boil for just 20 seconds, stirring constantly, until the sauce is thickened and reduced. Serve immediately.

Change the taste of this dish by changing the oil used to sauté the garlic. For a deeper, spicier taste, substitute an equivalent amount of mustard seed oil. For a brighter taste, use grapeseed oil. Or use an infused oil, like basil oil or sundried tomato oil.

O
RANGE
S
CALLOP
S
TIR
-F
RY
makes
2 servings

T
his stir-fry is a light, fresh take on that Chinese take-out favorite, orange beef. As with any stir-fry, the cooking goes quickly, so have all the ingredients prepared before you begin. Serve over rice, or for a more authentic taste, over steamed mustard greens or spinach.