Some of the finest meals I’ve ever had have been in a home. You don’t always have to go out for special events—you can create something memorable in your own place. “Reserve” your dining room or a special nook in your house. Take time to do a handwritten menu, use place cards (just because), and create a pretty centerpiece to add to the celebration. I love serving a meal at home because you can linger around the table—and seconds and refills are close by!
I always forget how quick and easy cooking for two can be. Fewer ingredients require less time and energy, allowing more time to create a special setting for your “at home” reservation. Whether it’s a birthday or anniversary, or if you are a new empty nester, everything tastes better in a pretty atmosphere. Keep the recipes simple but delicious, and take time to add all the extra touches.
Eggplant Fries and Cocktail Sauce Recipe
Serves 2
Eggplant Fries Ingredients:
- 1 medium eggplant
- 11⁄2 tablespoons kosher salt
- 1 cup self-rising white cornmeal mix
- 11⁄2 tablespoons seasoned salt
- Vegetable oil
- Table salt
Cocktail Sauce Ingredients:
- 1 cup ketchup or chili sauce
- 2 tablespoons prepared horseradish
- 1 tablespoon Worcestershire sauce
- Juice of 1⁄2 lemon
- Salt and pepper to taste
Recipe Directions:
Peel eggplant and cut into 1⁄2-inch by 3-inch strips. Combine kosher salt and enough ice water to cover the eggplant in a large airtight container, Add eggplant strips; close the container, and chill for 4 to 5 hours or all day if possible.
Combine cornmeal mix and seasoned salt in a large ziplock plastic bag. Drain eggplant, and pat dry with paper towels. Add eggplant to cornmeal mixture; seal bag, and shake until all pieces are coated.
Pour oil to a depth of 2 to 3 inches in a Dutch oven; heat oil over medium-high heat to 375 degrees. Fry eggplant, in batches, 2 to 3 minutes on each side or until golden. Drain on paper towels. Sprinkle with table salt. Serve warm with Cocktail Sauce.
For the sauce: Stir together all sauce ingredients; cover and chill. Cocktail sauce may be made up to 3 days in advance.
“An old favorite recipe that I got from my dad years ago. These are best when done for a smaller crowd—perfect for two!”
The Famous La Scala Chopped Salad Recipe
Serves 6
Vinaigrette Ingredients:
- 1/3 cup extra-virgin olive oil
- 1⁄4 cup red wine vinegar
- 2 teaspoons Dijon mustard or
- 1 teaspoon dry mustard
- 1⁄4 cup grated Pecorino Romano or Parmesan, plus more for serving
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
Salad Ingredients:
- 1 head iceberg lettuce, rinsed and finely chopped
- 1⁄4 pound Italian salami, julienned
- 1 cup shredded mozzarella cheese
- 1 (15 1⁄2-ounce) can of garbanzo beans, rinsed and well-drained
Recipe Directions:
To make vinaigrette: In a large serving bowl, combine oil, vinegar, mustard, cheese, and salt and pepper to taste; whisk until well blended.
Add lettuce, salami, mozzarella, and garbanzo beans. Toss with vinaigrette to coat well.
Finish with more cheese, salt, and pepper, if desired.
Small-Batch Bolognese with Rigatoni Recipe
Serves 4 to 6
Recipe Ingredients:
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 celery ribs, finely chopped
- 3 garlic cloves, minced
- 1⁄2 pound ground chuck
- 1⁄2 pound ground pork
- 2 ounces pancetta or 3 slices bacon
- 1 (6-ounce) can tomato paste
- 1⁄2 cup white wine
- 1⁄2 cup whole milk
- 2 teaspoons fresh thyme leaves Salt and pepper to taste
- 8 ounces rigatoni or other type
- pasta, cooked according to package directions
- Parmesan cheese
- Fresh thyme sprig or basil for garnish
Recipe Directions:
Melt butter with olive oil in a medium-sized saucepan or small Dutch oven over medium-high heat. Add onion, carrots, celery, and garlic, and sauté 5 minutes or until vegetables are tender. Stir in all three meats; cook, stirring often, for 5 minutes or until beef and pork crumble and are no longer pink.
Stir in tomato paste, wine, milk, and thyme; add salt and pepper to taste. Bring mixture to a boil; reduce heat to low, and simmer, stirring occasionally, 1 to 1 1⁄2 hours. Toss with hot cooked pasta. Sprinkle with cheese, and garnish with chopped basil or fresh thyme.
Apple-and-Blackberry Crumble Recipe
Serves 4
Recipe Ingredients:
- 3 cups peeled and sliced Honeycrisp apples
- 1⁄4 cup packed brown sugar
- 1 tablespoon lemon juice
- 1 (6-ounce) package fresh blackberries
- 3⁄4 cup all-purpose flour
- 4 tablespoons cold, unsalted butter, cut into pieces
- 1⁄4 cup granulated sugar
- Vanilla ice cream
Recipe Directions:
Preheat oven to 375 degrees.
Combine apples, brown sugar, lemon juice, and blackberries in a bowl. Grease 4 (12-ounce) ramekins. Divide berry mixture evenly into 4 ramekins; set aside.
Sift flour into a small mixing bowl, and cut butter in with a pastry blender, until it resembles a coarse meal. Add the granulated sugar to the flour mixture, and stir until combined.
Sprinkle the flour mixture over the berries in each ramekin. Bake for 45 to 50 minutes or until golden brown and bubbly. Serve warm topped with vanilla ice cream.
Learn from Leslie:
Broil crumble for a minute or two for more brownness if desired.
