Cooking for Two (29 page)

Of all the things we’re likely to give up when we’re cooking in small batches, beef is surely at the top of the list. But there’s no reason it needs to be. Sure, steaks make an easy dinner for two. But most any beef dish, from hamburgers to rib roast, can be made for two: just buy a lean cut, add a few pantry staples, and dinner’s on the table in no time.

I
NSIDE
-O
UT
C
HEESEBURGERS
makes
2 stuffed patties

I
f you put the cheese inside the hamburger patty, it infuses the meat—and it won’t drip all over the grill or the frying pan. Serve these burgers on the buns of your choice along with your favorite condiments.

1.
Gently mix the ground beef, Worcestershire sauce, and pepper in a medium bowl with your hands or a wooden spoon; do not mix until the meat fibers break down. Divide the mixture into four balls, each about 4 inches in diameter; pat each into a ¼-inch-thick patty.

2.
In a separate bowl, mix the Cheddar, Parmigiano-Reggiano, and crushed caraway seeds. Place half this mixture in the center of each of two patties; cover each of these patties with one of the remaining patties. Press the edges to seal closed.

3.
Heat a large skillet or sauté pan, preferably cast-iron, over high heat until smoking. Swirl in the oil, then slip the patties into the pan. Cook for 4 minutes, turning once, for medium doneness; or cook for 6 minutes, turning once, for well-done. Transfer the patties to a carving board; let rest for 5 minutes before serving. Alternatively, oil the grill grate, then heat the grill according to the manufacturer’s instructions.
Cook the patties over high heat or 4 to 6 inches above high-heat coals for about 6 minutes, or until cooked through, turning once. Serve on your choice of bun or roll.

Omit the cheese in the recipe and replace with any one of these combinations:

C
HUTNEY
-G
LAZED
M
EATLOAF
makes
1 small meatloaf

M
eatloaf is one thing you might never consider making when you cook for two, but here’s a cut-down, souped-up version that may be just the ticket. It’s made with toasted almonds, dried apple, Eastern spices, and bread crumbs, then topped with a tangy chutney glaze.

1.
Position the oven rack in the middle of the oven and preheat the oven to 350°F. Toast the almonds on a baking sheet for about 5 minutes, or until lightly browned, stirring occasionally. Transfer to a small bowl and set aside; maintain the oven’s temperature.

2.
Heat a medium skillet or sauté pan over medium heat. Swirl in the oil, then add the shallot, garlic, and ginger. Cook for just 30 seconds, or until the ginger becomes fragrant, stirring constantly. Stir in the apple and celery; soften for about 3 minutes. Sprinkle the curry powder and salt over the mixture and stir well. Transfer to a medium bowl and cool for about 5 minutes, or until easy to handle, stirring a few times.

3.
Meanwhile, use a fork to mix the bread crumbs and egg in a small bowl until moist and uniform. Pour this mixture into the prepared vegetables, then crumble in the ground beef. Mix together, preferably with
your hands, or with a wooden spoon. Do not break up the meat fibers, but make sure the vegetables and bread crumbs are well incorporated throughout. Form this mixture into a small, oblong mound and place it in the center of a nonstick baking sheet, or a regular baking sheet lined with either parchment paper or a silicon baking sheet. Spread the melted chutney over the top and sides of the meatloaf.

4.
Bake for about 45 minutes, or until the glaze is set and the meatloaf is cooked through, or until an instant-read thermometer inserted halfway into the thickest part of the loaf registers 150°F for medium, 160°F for well-done. Cooking this meatloaf to rare or medium-rare is not recommended because of the raw eggs in the filling. Remove from the oven and sprinkle the top with the sliced almonds. Let stand for 5 minutes before serving.

S
WEDISH
M
EATBALLS
Makes
2 servings

W
ith a touch of sour cream and ground spices, these meatballs are certainly more than just a cocktail appetizer to be served with toothpicks! Serve them any night on their own, on top of noodles, or alongside mashed potatoes. If you can’t find ground veal, use all ground beef.

1.
In a medium bowl, mix the ground beef and veal with a fork just until combined. Mix in the egg yolk, shallots, bread crumbs, milk, ¼ teaspoon of the salt, nutmeg, and ¼ teaspoon of the pepper just until combined, but not so much that the meat fibers break apart into mush. Form this mixture by tablespoonfuls into 20 or so balls; set them aside.

2.
In a small bowl, mix the flour with the remaining ¼ teaspoon of salt, the remaining ¼ teaspoon of pepper, the allspice, and cloves; set aside. To concentrate its flavors, bring the beef stock to a boil in a small saucepan set over high heat. Boil for about 5 minutes, or until reduced to 1 cup. Set aside, covered, to keep warm.

3.
Melt the butter in a large skillet or sauté pan set over medium heat. Add the meatballs and sauté for about 4 minutes, or until browned, turning occasionally. Use a fine-mesh sieve or strainer to sift the prepared flour and spice mixture over the meatballs. Shake the skillet once or twice to mix any flour with the fat in the pan (stirring the mixture can break up the meatballs). Continue cooking for 1 minute, shaking the pan frequently; then pour in the reduced stock. Again, shake the pan a few times to combine the stock and the flour and to distribute the mixture evenly. Reduce the heat to low and simmer, uncovered, for 10 minutes, basting the meatballs often with the sauce. Stir in the sour cream, cover, and immediately remove the pan from the heat. Let stand for 5 minutes before serving.