Cut to the following week: The cookbook's good as new, on a shelf, and your takeout menus are back in heavy rotation.
In The Gourmet Bachelor, Chad Carns doesn't offer empty promises. The book is instead structured as a flat-out challenge. For exactly one month, Carns wants you to swap your nightly order-in routine for a home cooked menu that incorporates flavors from around the world -- then see if you can go back to your microwaving ways. Thankfully, the book delivers the goods that will help you go the distance. Broken down by week, the recipes range from ricotta pancakes to butter-poached lobster, and rarely require half an hour over the stove.
Meet Chad CarnsChad Carns grew up in a diverse family, passionate about food. He remembers watching his grandmother mold one egg, a cup of flour and a splash of water into Sunday dinner. Carns worked as a Greenwich Village graphic designer during the day but -- like a magnet -- felt NYC pulling him to explore a new culinary adventure every night. Carns eventually put his award-winning, graphic design career on hold to study global cuisine and wine at the Institute of Culinary Education.
Balsamic ChickenMy Balsamic Chicken recipe is always a big hit at dinner parties and especially successful for a romantic dinner for two. The neon-green parsley olive oil looks so impressive on a white plate. And the balsamic reduction adds another layer of flavor. Try the reduction on vanilla ice cream and strawberries for extra bonus points with your date!
Click here for a PDF of the full recipe
1 c balsamic vinegar
8 T olive oil
1 T fresh parsley, chopped
1 lb chicken breast, 1-inch pieces
3 garlic cloves, crushed
8 oz mushrooms, mixed
1 lemon, halved
Simmer balsamic vinegar for 20 minutes or until reduced by half. Saute chicken in 2 tablespoons of olive oil for 3 minutes per side. Remove. Saute garlic for 2 minutes. Add mushrooms and saute for an additional 5 minutes. Spoon parsley oil onto white plate. Drip balsamic reduction onto plate. Add mushrooms and chicken to plate. Serve with lemon.
Wine Pairing: Barbera
Tomato CodClick here for a PDF of the full recipe
5 garlic cloves, crushed
1 c yellow peppers, 1/4-inch slices
3 T olive oil
28 oz whole tomatoes, canned
1 t red pepper flakes
1 c water
8 basil leaves
2 cod filets
Saute garlic and peppers in 2 tablespoons of olive oil for five minutes. Add tomatoes, red pepper flakes and water. Cook on medium heat for 15 minutes. Stir in basil. Saute cod in 1 tablespoon of olive oil for 3 minutes per side. Serve cod on top of tomato sauce.
Wine Pairing: Primitivo
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