Cooking for one? There isn’t any want for takeout — or worse, consuming leftovers for weeks on finish. A Michelin-star chef talks suggestions and shares a recipe for cooking solo.
WASHINGTON — Anita Lo revealed her second cookbook final fall, and since, she has been stopped on the road and thanked by strangers.
It’s not as a result of she divulges top-notch secrets and techniques that ship dinner in minutes or introduces magical components that morph right into a Michelin-star meal.
In “Solo,” Lo teaches readers the right way to cook dinner for one.
“There’s a cultural taboo [associated with] consuming by your self,” mentioned Lo, a Michelin-star chef and former contestant on “Iron Chef America” and “Prime Chef Masters.”
“After which there are such a lot of individuals who say, ‘Why would I am going by way of all of that bother only for myself?’”
However with completely portioned recipes for all the pieces from beef and kimchi noodle soup, to pan-roasted rooster breast with roasted broccoli panzanella, to pork and garlic-chive dumplings, Lo makes the case for breaking out the pots and pans — no leftover-eating required.
All through “Solo,” Lo shares tips about how to buy one — “In most grocery shops, all the pieces is portioned for a household of 4,” she mentioned — and the right way to keep away from meals waste — “If I’m making you purchase a complete rooster, there will probably be a recipe for both sides of the breast and every of the legs, plus one thing to do with the carcass,” she added.
Listed below are a couple of of her prime suggestions relating to cooking for one, plus one in every of her favourite recipes from “Solo”:
Pack the pantry
It doesn’t matter how many individuals are on the desk, having a well-stocked pantry is essential relating to cooking. Lo mentioned there are a selection of dry items you possibly can maintain available “that may make your cooking a lot extra multicultural.”
Among the staples she favors embody rice wine vinegar, fish sauce, anchovies, floor coriander seed and rooster inventory. Plus, she recommends shopping for two olive oils: one to make use of for cooking and a higher-quality “ending” oil.
In case your grocery retailer’s stock is proscribed, Lo suggests ordering pantry merchandise on-line.
“It makes issues loads simpler to eat extra diversely,” she mentioned.
Contemporary objects to maintain on-hand
Along with pantry objects, Lo recommends having numerous recent components helpful, together with:
Loads of devices include timesaving guarantees for busy cooks, however Lo mentioned most are “one-trick ponies” that take up lots of area. Nonetheless, there are a couple of handy home equipment for solo cooking. First, is the hand blender (typically referred to as an immersion blender).
“A giant blender isn’t going to do the trick as a result of it’s important to put an excessive amount of liquid into it [to work the blades], after which the portion dimension is simply too massive. With a hand blender, you possibly can really get the blades going for a portion for one,” Lo mentioned.
She additionally recommends a weight scale to assist portion objects that are available bulk, in addition to a toaster oven which, in comparison with a traditional oven, “takes up loads much less area and loads much less vitality for one.”
Steamed Sea Bass with Shiitake
Courtesy Anita Lo, “Solo: A Fashionable Cookbook for a Get together of One”
- 1 5- ounce filet sea bass, pores and skin on, pores and skin frivolously scored with a knife to forestall curling
- Salt and black pepper
- 1 dried shiitake mushroom, soaked in heat water, stem eliminated, cap sliced
- 2 tablespoons vegetable different non- flavored oil comparable to canola
- three tablespoons soy sauce
- 1 entire scallion, chopped
- 1 teaspoon julienne ginger
- Plain steamed rice, for serving
Season the ocean bass frivolously on either side with salt and pepper. Place in a small, shallow baking dish and add remaining components.
Redistribute strong components so that they evenly cowl the highest and backside of the fish. Add 1 inch of water to a pot giant sufficient to suit the baking dish inside. Add an elevated grate or a hoop of tin foil to lift the baking dish above the water. Convey the water to a boil, then add the baking dish, and canopy.
Steam for 5 minutes or till a paring knife is well inserted into the thickest a part of the filet.
Serve with plain steamed rice.
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