It can be hard to find the motivation to whip up something other than a bowl of pasta or scrambled eggs when you're home alone, but we think some of the best dishes happen when you're cooking just for one. What do you cook when you're on your own and in the mood for a treat? Do you like to keep it simple and pure...
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
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Merrill cutting the leeks where the green leaves begin branching out.
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She sliced them before washing them, which is our method -- guarantees less grit.
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Amanda flattening the garlic with her handy meat pounder before chopping it.
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Ah, butter, how we love you.
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The fennel all neatly sliced and ready for its appearance.
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Saffron (shrouded by the softening fennel) toasting in a little well Merrill created with her spoon.
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In goes a whole bunch of thyme -- great touch lastnightsdinner!
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Vermouth about to go in the pan.
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Now the tomatoes.
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The mussels are added to the fennel and tomato stew and cooked just until they open -- mere minutes!
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Then a little cream -- not too much! -- to pull everything together.
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We quartered the pepper cheese recipe, as we only had a bit of cheddar on hand. First, we weighed out 1.5 ounces of roasted piquillos. They're kind of like red calamari tubes.
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Good ol' Hellman's!
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You pulse the cheddar in a food processor before adding the rest of the ingredients.
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The cheddar immediately turns the color of a brilliant sunset once the peppers and garlic are added.
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A bit of mayo adds creaminess to the pepper cheese.
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Amanda makes sure both sides of both bread slices are well-buttered before we start grilling.
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Making sure the pan is got enough. Savour recommends using cast iron, and we wholeheartedly agree.
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Once one side is toasted, you flip and toast the other.
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Be careful not to use too much pepper cheese, and try to keep it in the center of the bread. Otherwise, you'll lose most of it when it oozes out the sides.
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Just the right amount of ooze.
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