A Feast for One

By Lori Powell

I have always enjoyed feasts big or small, no matter what the number in courses or number of guests. Tonight I’m celebrating a feast for one!

When I first lived in New York City, I shared a two-bedroom apartment, #13 (apparently this building had not gotten the notice that this was an unlucky number), in a fourth- floor walkup with a lovely person I knew from high school.

While she was out training for the next marathon, I was home making a three-course dinner for myself. Table set with candles burning.

I was found out when she arrived home early on a summer night. She asked who was coming to dinner. I somewhat shyly said no one – just me! Why? We deserve to honor and therefore reward ourselves in the most humble means of feeding ourselves well.

I invited her to dinner that night and since this day I always make more than for one, for the possibilities of unexpected guests and leftovers transformed for the following evening…my version of Chopped.

My roommate was always welcome to dinner as she was the clever one who had the best jokes and infectious giggle to match. Win-win I say…for as long as we lived together she always remarked at how astonishing it was that I would take the care to celebrate food and to bother to set a table for just me! Not to my surprise she started coming home early more often, in hopes of being invited to yet another feast for one.

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Fish and Chips
Serves 1 (with leftovers)

6 ounces fingerling potatoes, scrubbed and cut crosswise into ¼-inch thick slices
2 ½ tablespoons olive oil, divided
2 teaspoons chopped fresh rosemary
Salt and pepper
8 spears asparagus, trimmed
1 (8-ounce) fillet of skinless wild-caught cod
1 1/2 tablespoons organic white or yellow miso (fermented soybeans and rice paste) *

1. Heat broiler and set rack 6 inches from heat. Toss potatoes with 1 tablespoon of the oil and rosemary with salt and pepper to taste. Arrange in one layer on two thirds of a large sheet pan. Toss asparagus in 1 tablespoon oil and season with salt and pepper and arrange on remaining on third of the sheet pan.
2. Broil vegetables, turning, until potatoes are crispy and golden brown and vegetables are tender, about 4 minutes total. Transfer to a plate.
3. Pat cod dry and on same sheet pan place a small sheet of foil brushed with remaining oil. Place cod on top and season with pepper. Spread with miso evenly on top of cod and broil 6 inches from heat, until just cooked through, about 6 minutes (depending on thickness of cod).
4. Arrange potatoes, asparagus and cod on a platter. Serve with lemon wedges.

*Note: Miso can be found in refrigerator section of your supermarket near the Asian ingredients such as bamboo shoots and spring roll and wonton wrappers.

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