Gourmet For One

For countless people, cooking for one is a fact of everyday life.

It might seem daunting at first but now there’s a new book, “Cooking For One: A Seasonal Guide to the Pleasure of Preparing Delicious Meals for Yourself” by The Culinary Institute of America’s Mark and Lisa Erickson, that makes it seem easy.

Almost every recipe in the book is healthy and mouth-wateringly delicious. These three recipes are terrific. And if you decide to have guests, multiply the amounts by the number of people you’ve invited.

Bon solo appétit!

Asparagus Salad
With Crispy Prosciutto

(Serves 1)

1 small shallot, chopped

2 tablespoons freshly squeezed lemon juice

Sea salt and freshly ground black pepper to taste

1 slice prosciutto

3 tablespoons extra virgin olive oil

1/2 teaspoon grated lemon zest

8 spears thick asparagus, peeled and sliced thin on the diagonal

About 1/2-ounce grana padano or Parmesan cheese in a chunk, shaved into curls

1 tablespoon toasted pine nuts

To prepare:

Mix shallots, lemon juice and pinch of salt and pepper in a small bowl.

Let macerate about 15 minutes.

Meanwhile, sauté prosciutto until crisp and brown on both sides in a nonstick sauté pan over moderate high heat, about 2 minutes total.

Cool and tear into pieces and set aside.

Whisk lemon zest and olive oil into the shallot mixture until blended and slightly thickened.

Add the sliced asparagus and toss well to coat.

Mound the asparagus on a plate.

Scatter prosciutto and Parmesan curls on top.

Sprinkle with pine nuts and serve.

Grilled Tuna With Pesto And Tomato Salad And Vegetables

(Serves 1)

Oil for brushing the grill

1 fresh tuna steak, about 5 ounces (1-inch thick)

About 2 teaspoons extra virgin olive oil

Sea salt and freshly ground black pepper to taste

1 medium-large firm ripe tomato, diced

About 1 teaspoon balsamic vinegar

1/2 bell pepper, seeded and quartered

1 to 2 small zucchini, cut into lengthwise halves

1 small yellow squash cut into 1/2-inch-thick slices

1/2 sweet yellow onion, cut into quarters or eighths

Dollop of pesto sauce

To prepare:

Brush the grates of the grill with canola oil.

Preheat the grill to high heat.

Lightly brush the tuna with olive oil and sprinkle with salt and pepper.

Set aside.

Toss the tomatoes with equal amounts of vinegar and olive oil n a non-reactive bowl.

Season with salt and pepper to taste.

Set aside.

To prepare the vegetables, drizzle with the juices that collect in the bottom of the tomato salad, plus a little more oil if necessary, and arrange them in a grill basket or skewers.

Place them over the outer edge of the heat.

Grill until brown and fully cooked, about 8 to 10 minutes.

When the vegetables are done on one side, add the tuna to the grill.

Grill over direct heat until golden on one side.

Turn the tuna once to grill the other side; total cooking time is about 6 minutes for medium rare.

Immediately transfer tuna to a warm plate and arrange vegetables on the side.

Spoon the tomatoes with their juices on the tuna with a dollop of pesto sauce on top.

Serve at once.

Sea Bass “Casino” Style

(Serves 1)

1 slice bacon

1 sea bass fillet, about 5 ounces

Sea salt and freshly ground black pepper to taste

Flour for dusting (Wondra recommended)

1 small minced shallot

1/4 green bell pepper, diced

1/4 red bell pepper, diced

1/4 cup dry vermouth or white wine

5 littleneck clams or mussels

Juice of half a lemon

1 teaspoon unsalted butter

Few sprigs parsley minced

To prepare:

Cut the bacon in half lengthwise, then crosswise and then into 1/2-inch pieces.

Add the bacon to a small skillet and cook over medium heat until brown and crisp, about 2 minutes.

Remove the bacon with a slotted spoon, letting the fat drain back into the pan.

Drain the bacon on paper towels.

Return the skillet to medium high heat.

Sprinkle sea bass with salt and pepper and dust with flour.

Place in the skillet.

Cover the pan and cook until the fish is light brown on both sides (turn only once) and the center is almost opaque, about 3 minutes total.

Transfer the fish to a warm plate.

Add shallot and peppers to the pan and sauté, stirring until the shallot is aromatic, about 30 seconds.

Add wine and shellfish and bring to a boil.

Cover the pan and cook until the shellfish open, about 5 minutes.

Uncover the pan, stir in lemon juice and butter and return the fish to the pan.

Sauté until heated through and done according to your taste.

Transfer to a warm plate.

Add reserved bacon and parsley to the pan juices, taste and adjust the seasonings, and pour over the whole affair.