Recipes from The Gourmet Bachelor

Recipes from The Gourmet Bachelor

 


Plenty of cookbooks promise quick, simple recipes that will get you out of your restaurant rut and back into your kitchen, whipping up weeknight dishes with time left over for Lost reruns. Then you try to cook from them.

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 Carns

Chad 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. 
There's good news here for wine-pairing novices, as well. In addition to an idiot-proof glossary (simple, but not condescending) of cooking terms and tips, the book includes a wine primer by Justin Christoph, and pairing suggestions with every single recipe.

Balsamic Chicken

My 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 Cod

Click 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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Comments

  • Snooth User: dmcker
    Hand of Snooth
    125836 7,273

    Another good cookbook, Carly. You might want to rename your PDF downloads, though, since they both are just called "GourmetBachelorRecipes.pdf" right now...

    Jun 25, 2010 at 9:21 PM


  • Snooth User: dmcker
    Hand of Snooth
    125836 7,273

    Also there's a disconnect between the ingredients list and instructions for the balsamic chicken. No explanation there for how the 'parsley oil' is made (though I know how I'd make it)...

    Jun 25, 2010 at 9:28 PM


  • dmcker - Thank you for your compliment and comment. I tried to limit the recipes to just a few, basic fresh ingredients with short & simple instructions. Here's how I prepare parsley olive oil- Add 1/2 tablespoon of chopped fresh parsley & 4 tablespoon of olive oil to a food processor and blend for about 30 seconds. I posted a cooking demo of this recipe on my website. Cheers!

    Jun 26, 2010 at 11:18 AM


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