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Janet A. Zimmerman

Janet A. Zimmerman Cooking for Two Blog

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April Showers Bring Grilled Cheese

Friday April 18, 2014

Grilled Pimento CheeseApril, it turns out, is National Grilled Cheese Sandwich Month. (What will they think of next?) I personally don't need a reason to make grilled cheese sandwiches, whether it's with pimento cheese and bacon, or ham and Gruyere in a croque monsieur. I'd even count tuna melts and patty melts, because that's just the kind of girl I am.

Image © Dave Scantland

Easter Salmon

Wednesday April 16, 2014

Honey-mustard glazed salmonThe problem with Easter dinner for two, as I mentioned above, is that the traditional entree choices aren't kind to a couple. If you're not inclined toward rack of lamb, why not start your own traditional with this savory glazed salmon for Easter dinner? The honey mustard glaze might even remind you of the old-school Easter ham. Pair the salmon with the rest of this elegant Spring menu for a new Easter classic.

Image © Dave Scantland

Traditional Easter Menu

Sunday April 13, 2014

Rack of lamb

When you're cooking for two, finding a traditional Easter menu can be a challenge. I like ham, but the thought of trying to finish even a small ham fills me with despair. Likewise with a leg of lamb. Fortunately, there's a cut of lamb that's perfect for two, and special enough for holidays -- rack of lamb. This recipe, with a tangy caper-herb sauce, is a great choice for spring. Start with warm asparagus mimosa and finish with creamy lemon mousse, and you'll have a classic Easter dinner menu.

Image © Dave Scantland

My Favorite Things: Lemon Curd

Friday April 4, 2014

Meringue shells with lemon cream

Much as I love chocolate, most of my favorite desserts start with lemon -- lemon curd, to be precise.

It's easy to make a small batch (just enough for two desserts) but it also lasts in the fridge or freezer for weeks, so if you want to make more for later, you can. Once you have your curd made, you're only a few steps away from outstanding lemon bars or lemon mousse. With a little more work, you can even make delicate meringue shells filled with lemon cream and -- of course! -- lemon curd.

Image © Dave Scantland

Spring has Sprung

Monday March 31, 2014

Asparagus mimosaEven though asparagus is now available throughout the year, there's something about it that still says Spring to me. When it's at its best, we like to serve it as a separate course. Grated egg, cheese and bread crumbs top warm asparagus in this version of Asparagus Mimosa.

Image © Dave Scantland

Great Ingredients: Eggs

Tuesday March 25, 2014

Avgolemono soupSometimes, eggs seem magical. Not only are they delicious on their own or as the main element of a dish like quiche or egg salad, but as an ingredient in all kinds of recipes, they're a culinary marvel. They can thicken and enrich soup, such as Greek avgolemono (shown); add body to lemon curd; lighten a souffle or mousse; bind bread crumbs to shrimp or flour to chicken for frying; and emulsify mayonnaise or Hollandaise sauce. They're inexpensive and last for weeks in the fridge. What more can you ask of an ingredient?

Image © Dave Scantland

St. Patrick's Day Leftovers?

Tuesday March 18, 2014

Potato-Cabbage-Corned Beef Salad

If you cooked corned beef brisket for St. Patrick's Day, chances are good that you have some left over, along with the rest of the head of cabbage and perhaps a few boiled potatoes. If that's the case, have I got a dish for you.  Read More...

Get Ready for Pi Day!

Thursday March 13, 2014

Frozen Chocolate PieWhat better way to celebrate Pi Day tomorrow than with a luscious pie for two? Whether your tastes run to frozen chocolate cream, caramel apple or even orange, I've got a recipe for your favorite pie, sized perfectly for two. And if you're unsure of making pie crust for your small pie, this recipe will teach you everything you need for flaky, delicious pastry every time. Happy Pi Day!

Image © Dave Scantland

Size Matters (in Baking)

Monday March 10, 2014

Peach crisp in ramekinWhen you're baking, the right size pan can mean the difference between a fabulous dessert and a sad one. For me, one of the toughest challenges in devising recipes for small-batch desserts has been finding smaller baking pans. Fortunately, I've found that just a few pans are enough for all kinds of baked items, if they're the right pans. These five selections will get you started making all kinds of delicious desserts, from fruit crisp in ramekins (pictured), small pound cakes in mini-loaf pans, or caramel apple pie in the perfect size pan for two.

Image © Dave Scantland

My Favorite Things: Roasted Peppers

Tuesday March 4, 2014

Noodles and cabbage with porkRed bell peppers are one of my favorite vegetables -- I use them all the time. While I like them raw or stir-fried, I think roasting is the best way to bring out their sweetness and concentrate their flavor. They can be frozen, unlike fresh peppers, so roasting is a great way to extend their culinary lives. They're a great ingredient in soups or salads. My latest discovery was this savory pork medallion recipe, which pairs them with tangy pickled peppers for layers of flavor. It's fast, it's delicious, and it's easy -- what more can you ask for?

Image © Dave Scantland

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