Serve Yourself

Paperback $22.00

Mar 29, 2011 | 192 Pages

Ebook $15.99

Mar 29, 2011 | 192 Pages

  • Paperback $22.00

    Mar 29, 2011 | 192 Pages

  • Ebook $15.99

    Mar 29, 2011 | 192 Pages

Praise

“So heads up, single cooks! Get inspired to cook delicious meals just for yourself with these tips and recipes from the author.”
—Epicurious.com

“Joe Yonan’s written a book of recipes so electric and stimulating anyone who co-habitates with a loved one will seriously consider a trial separation just to eat this food the way it was intended to be eaten.”
—Adam Roberts, creator of The Amateur Gourmet

“Joe Yonan’s book Serve Yourself is proof that good things can come in small packages or, in this case, in single servings. Full of delicious and sophisticated recipes, solo diners who love food and cooking will no longer be shortchanged at the table thanks to Joe’s book.”
—Jose Andrés, Chef, restaurateur and author of Made in Spain

“Joe Yonan’s Serve Yourself is brilliant for those who cook and dine alone, but his hip, sensible approach works equally well for couples looking to eat simply and well.”
—Pam Anderson, USA Weekend food columnist, blogger, and author of Perfect One-Dish Dinners

“I usually cook for family or friends, but there is something liberating about cooking just for myself. No pressure! I am free to try the strangest combinations and I can eat in my pajamas and using my fingers. There are not enough books that teach you how to cook for one! In Serve Yourself, the food is so good that you won’t notice that you are eating it by yourself and you do not have to wash the dishes . . . at least not right away.”
—Jacques Pépin, author and host of “Fast Food My Way”

“In the course of our busy lives, time spent with one’s self is precious. It is necessary to understand ourselves better–necessary to meditate, to reflect, to be creative, and to answer our emails. Eating solo is one of those special moments in our lives that we need to celebrate, to embrace, and certainly Joe Yonan’s cookbook Serve Yourself has captured that very moment with delicious recipes and tips on how to make it happen.”
—Lidia Bastianich, restaurateur and author of Lidia Cooks from the Heart of Italy

“Eating by yourself is one of life’s great pleasures. Joe Yonan also proves that great food for one can be fast, simple, and delicious. So pour yourself a glass of wine, fire up the oven for a crisp, hot cheese and fig pizza, or stuff a few tacos with slow-roasted Mexican pork. And the best part?–you don’t have to share!” 
—David Lebovitz, author of Ready for Dessert and The Sweet Life in Paris

Table Of Contents

Preface        x
Acknowledgments        xiii
 
 
CHAPTER 1
BASIC RECIPES, CONDIMENTS, AND PICKLES
 
12-Hour Tomatoes        2
Corn Broth        3
Herbed Lemon Confit        4
Spicy Hummus        5
Mulled Wine Syrup        6
Cashew Tamari Dressing        7
Parsley Garlic Dressing        8
Cilantro Vinaigrette        9
Blueberry Lemon Jam        10
Strawberry Vanilla Jam        12
Salsa Verde        14
Blackened Salsa        16
Red Pepper Chutney        17
Cabbage and Pear Kimchi        18
Citrus-Pickled Onions        19
Pickled Anchos        20
Essay:Réservation pour Un        24
 
 
CHAPTER 2
EGGS
 
Benedict Rancheros        29
Low, Slow, and Custardy Eggs        30
Mushroom and Green Garlic Frittata        32
Baked Egg in Fall Vegetables        33
Swiss Chard, Bacon, and Goat Cheese Omelet         34
Shrimp and Potato Chip Tortilla        35
Puffy Duck Egg Frittata with Smoked Salmon         36
 
 
CHAPTER 3
SWEET POTATOES, BEANS, AND OTHER VEGGIES
 
Sweet Potato Soup Base         41
Sweet Potato Soup with Chorizo, Chickpeas, and Kale         43
Sweet Potato and Orange Soup with Smoky Pecans         44
Miso Pork on a Sweet Potato        45
Curried Shrimp on a Sweet Potato        46
Home-Cooked Beans        47
Roasted Chile Relleno with Avocado-Chipotle Sauce         48
Peasant’s Bowl        50
Ex-Texas Salad        51
Spicy Black Bean Soup Base        52
Black Bean Tortilla Soup with Shrimp and Corn         53
Black Bean Soup with Seared Scallops and Green Salsa         54
Stewed Cauliflower, Butternut Squash, and Tomatoes         55
Warm Spinach Salad with Shiitakes, Corn, and Bacon         56
Fall Vegetable Soup with White Beans        58
 
 
CHAPTER 4
MEAT, POULTRY, AND SEAFOOD
 
Essay: Deep in the Heart of Texas, We Bread Steak        60
Pan-Fried Sirloin with Smashed Potatoes and Anchovy Sauce         62
Texas Bowl o’ Red        63
Chili Cheese Enchiladas        64
Spicy Glazed Mini Meatloaf        65
Yucatan-Style Slow-Roasted Pork        66
Pork Chop with Apples and Brussels Sprouts         68
Essay: First, Kill Your Chicken        69
Roast Chicken Leg with Gremolata and Sunchokes         72
Pineapple-Juice-Can Hen and Baby Potatoes         74
Wine-Braised Chicken Thighs with Olives, Prunes, and Almonds         76
Cornish Hen with Cherry-Hazelnut-Wine Sauce          77
Mahi Mahi with Kiwi-Avocado Salsa and Coconut Rice         79
Turbot with Tomatoes, Walnuts, and Capers over Couscous         80
Gingery Glazed Halibut with Carrots and Baby Bok Choy         81
 
 
CHAPTER 5
TACOS
 
Homemade Corn Tortillas        84
Austin-Style Breakfast Tacos        86
Tacos de Huevos        87
Tacos with Mushrooms and Chili-Caramelized Onions         88
Chickpea, Spinach, Feta, and Pepita Tacos         89
Pastoral Tacos        91
Korean Short Rib Tacos         92
Cochinita Pibil Tacos with Habanero Salsa         95
Smoked Turkey Tacos with Mole Verde         96
Duck Breast Tacos with Plum Salsa        99
Catfish Tacos with Chipotle Slaw         101
Shrimp Tacos with Grapefruit-Black Bean Salsa        102
 
 
CHAPTER 6
PIZZA
 
No-Knead Pizza Dough        104
No-Knead Pizza Dough with Spelt        105
Smoky Pizza Margherita        106
Kimchi, Ham, and Fried Egg Pizza        107
Mushroom and Speck Pizza        109
Fig, Taleggio, and Radicchio Pizza        111
Smoked Trout, Potato, and Fennel Pizza        113
Eggplant and Spicy Hummus Flatbread         115
Three-Pepper Pizza with Goat Cheese        118
 
 
CHAPTER 7
SANDWICHES
 
Pulled Pork Sandwich with Green Mango Slaw         121
Gingered Chicken Sandwich with Avocado and Mango         122
Tuna, Egg, and Potato Salad Sandwich        123
Philly-Style Chicken Cutlet Sandwich        125
Tuna, Chickpea, and Arugula Sandwich        126
Avocado, Smoked Oyster, and Pistachio Bruschetta         127
Smoked Trout, Green Apple, and Gouda Sandwich         128
 
 
CHAPTER 8
RICE, GRAINS, AND PASTA
 
Thai Fried Rice with Runny Egg        132
Corn Risotto with Roasted Cherry Tomatoes         135
Fried Rice with Cauliflower and Kimchi        136
Curried Butternut Squash Risotto         137
Personal Paella with Squid and Scallions         139
Faux-lognese with Pappardelle        140
Farfalle with Cantaloupe and Prosciutto         141
Farro Salad with Chickpeas, Cherries, and Pecans         143
Charred Asparagus, Tofu, and Farro Salad         144
Miso Mac and Cheese with Mushrooms        145
Spicy Almond Soba Noodles with Edamame         147
Fedelini with Tuna Ragu        148
Fideos with Sardines and Bread Crumbs         149
 
 
CHAPTER 9
DESSERTS
 
No-Bake Chocolate Oat Cookies        152
Cardamom-Brown Sugar Snickerdoodles         153
Pistachio Butter Cookies        154
Cappuccino Tapioca Pudding with Cardamom Brûlée         157
Hibiscus-Poached Peach        158
Spicy Coconut Sorbet        159
Yogurt Parfait with Rhubarb-Ginger Sauce and Strawberries         160
Yogurt Parfait with Mulled Red Wine Syrup, Oranges, and Almonds         161
Coconut French Toast with Bananas Foster         162
Cherry-Almond Tart        163
Blueberry-Lemon Tart with Toasted Coconut         165

Essay: Cooking for Two        166
 
Index        170

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