What We Eat When We Eat Alone by Madison, Deborah -- Read -- Imperial Library of Trantor

Index

What We Eat When We Eat Alone

Deborah Madison

and Patrick McFarlin

What We Eat When We Eat Alone What We Eat When We Eat Alone

About the Recipes

The Gestalt of Eating

Men and Women at the Table

Soft Avocado Taco A Diety Cottage Cheese Plate with Watercress and Cucumbers Tomato Salad with Black Pepper and Hard Cheese Bachelor Tofu Sandwich with Fixings Steamed Kale with Sesame Oil and Rice Wine Vinegar Frito Pie New Mexican Style

Foods for Me and Me Alone

Five Bad Ideas

Getting the Body Fed with Rough and Ready Foods

Polenta Polenta Smothered with Braised Greens Polenta with Corn, Scallions, and Sautéed Shrimp Green Panini with Roasted Peppers and Gruyère Cheese English Muffin with (spiceless) Ragu and Sharp Cheddar Roasted Potato Wedges with Red Chile Grilled Cheese and Green Chile Sandwich Potato and Green Chile Stew Tomatillo Salsa Chilaquiles Berdes Dan’s Spicy Tapenade Open-Faced Melted Cheese Sandwich with Tapenade Salsa Fresca Frijoles, or Pretty Plain Pinto Beans for Frito Pies, Burritos, and More Breakfast Burrito for Day or Night Roasted Asparagus with Chopped Egg, Torn Bread, and Mustard Vinaigrette

The Vinaigrette

Asparagus to Eat All Week

Saved by Sardines, Rescued by Pasta

Sardines on Toast Pickled Onion Rings Marsha’s Salmon Cakes Tuna Spread with Capers Spaghetti with Tuna and Capers Green Penne with Potatoes and Broccoli Spaghetti with Sun-Dried Tomatoes, Olives, and Capers Hungry Man’s pasta with Arugulaand Almond Pesto Short Pasta with Cauliflower, Pepper Flakes, and Parsley-Walnut Crumbs

Men and Their Meat

Grilled Wine-Marinated Tri-Tip Chive Butter (and other herb butters) Spicy Herb Salad Lamb Chops with Tingle-and-Burn Spices

The Lamb The Sauce

Kaftes Cucumber-Yogurt Salad Meatballs with Tomato Sauce Bartender’s Flank Steak Stuffed with Mushrooms and More Chicken Soup Almost Jerked Chicken

Alone at Last

Fried Potatoes with Yogurt Sauce Kate’s Stolen Moment Johnny Cakes Pickled Herring with Mashed Potatoes and Caramelized Onions Maureen’s Shrimp, Feta, and Bulgur Salad Omelet with Crunchy Buttered Breadcrumbs Ricotta Frittata with Breadcrumbs Tomatoes on Toast Sautéed Mushrooms for Toast, Polenta, or Pasta Mushrooms on Toast Mushrooms with Tomatoes over Polenta Mushrooms in Paprika Cream over Egg Noodles Roasted Sweet Potatoes with Goat Cheese

Alone Every Day

Three-Minute Tuna with Salsa Verde Salsa Verde with Lemon and Capers A Farmers Market Salad

The Vegetables The Lemon-Herb Dressing

Roast Bone-In, Skin-On Chicken Breasts with Herb Butter Guacamole for One Roasted Summer Vegetables Roasted Winter Vegetables Roasted Vegetable Chowder Salmon Chowder Blue Cheese Sauce Polenta with Blue Cheese Sauce Exotic Rice Pudding on Demand Celery and Olive Salad A Glass of Zabaglione

What Every Boy and Girl Should Learn to Cook Before They’re Men and Women

Roast Chicken Chicken Stock to Use at Will Mashed Potatoes Potato Soup Made with Leftover Mashed Potatoes Mashed Potato Cakes Simple Stir-Fry of Shiitake Mushrooms, Snow Peas, and Tofu Confidence-Building Brown or White Rice

Brown rice White Rice

Tofu and Vegetable Coconut Curry Skillet Cheese Green Salad with Olive Oil and Vinegar Salad Dressing to Last All Week Avocado and Grapefruit Salad with Greens and Walnuts A Simple Tomato Sauce for Spaghetti and More Spaghetti for a Crowd Spaghetti for One Brooke’s Chicken Fajitas with Black Beans Spinach and Caramelized Onion Frittata with Goat Cheese and a Vinegar Glaze

Meals with a Motive

Pimento Cheese Pimento Cheese Panino Scallops with Slivered Asparagus and Lemony Wine Sauce Winter Squash Risotto with Parsley and Sage Butternut Squash for One, Two Ways (or what to do with the leftover squash) Warm Marsala Custard Shortbread Wine Jelly (after peggy knickerbocker’s marsala jelée) Salted Almonds Chocolate Mousse with Cardamom Seeds A Platter of Fruit

Metric Conversion Chart