One Dish Meals.Pdf

contents soups 1 stews 41 braises 81 pastas and baked dishes 109 sautés and stir-fries 139 167 contents light fare index 208 | introduction What is a one dish meal? our first reaction to the title of this book may that we needed to define what we mean by a one dish meal very well be to imagine a large soup pot, sitting on a stove carefully, because we didn’t want to leave anything out. y and bubbling away. We began thinking about some tradi- Cooks have more than one need, and a more complex cu- tional options: stews, braises, hearty soups, and layered pasta linary personality than some books give them credit for. This dishes like lasagna. book accommodates a trusty pot roast that you leave alone in We also took a look around at what everyone else was say- a gentle oven as well as a fiery curry from Thailand that cooks ing about one dish meals and we found a lot of different names in less time than the nightly news. You’ll find dishes that cook for this style of cooking: for hours and dishes that are not “cooked” at all but are simply • Fix it and forget it built, composed, or assembled. As we worked on this book, • Cook once a week (or once a month) we smashed some one dish “myths.” • Meals that make themselves Myth #1: One dish meals are only for cold weather. • Slow cooking • Peasant cooking One dish meals can be served anytime of the year, in any kind • Wash-day cooking of weather. Some are rib-sticking classics like cassoulet or pot • Sabbath meals roasts that do call out for a nip in the air and a fire in the grate. Others are perfect for the dog days of summer. When you look at the list, you begin to realize that it’s all Myth #2: One dish meals take hours and hours to cook. about taking charge of the time you spend in the kitchen. Sab- bath meals, for instance, are made the night before and left to Yes, stews and braises can take hours to cook. Dishes based on cook so that prohibitions against working on the Sabbath can beans take a long time, too, but you can put together a one- be observed. Wash-day meals are the answer to making din- dish, main-course salad or sandwich in about 15 minutes. If ner on a day when the cook simply can’t be spared from other you are making a stir-fried or sautéed dish, you may have a bit household chores. Peasant cooking is all about coaxing fla- of prep to do beforehand, but once you start to cook, you are vor from foods and frugality. Cooking once a week or once a finished in a short time, often less than 10 minutes. month is a way to avoid the feeling that you cooked all day just Myth #3: One dish meals are comforting, but staid. to have your work devoured in ten minutes. The more we thought about it, the more we realized that You can’t deny the magic of a melt-in-your-mouth stew, and you can make a one dish meal without using any pots and we’ve made sure that those dishes are represented here. That Meals pans at all. What is a sandwich or a pizza but a one dish meal? said, we know that building flavor into every dish is one way Then we thought about dishes like chef’s salad, delicate om- to make sure that your stews stand out. Whether you are Dish elets, silken quiches and tender-crisp stir-fries. We realized using culinary techniques to build flavor (sautéing onions One i | for aroma, for instance) or introducing pungent ingredients even be obtained already prepared, making assembling the like capers, anchovies, or lemongrass, you can count on rich, dish even easier. fully-developed flavors. Assemble it in a pot or pan, let it cook “on its own,” then Preparing a One Dish Meal serve This category includes pasta dishes, casseroles and gra- tins, and pizza. These dishes can be prepared with a minimum There are three basic approaches to preparing a one dish meal. of time spent in the kitchen during the actual cooking, which Some dishes may straddle the line between categories, but just can take place unattended for a long stretch of time before as a basic guide: needing to be dealt with further. Put it in the pot or pan, let it cook, then serve This cate- As you can see, a variety of dishes, food types, and prepara- gory includes soups, stews, braises, stir-fries, sautés, and om- tion techniques can be thought of in terms of their “one dish” elets. These are dishes that require the most “cooking” in the adaptability. The consisistent theme among them all seems to sense that they will require your attention at the stove for their be an emphasis on concise preparation and serving, as well as introduction preparation. a focus on a few simple ingredients or meal components. Assemble then serve This category includes dishes like sand- We hope that you enjoy the collection of one dish meals in wiches and salads. The real effort in preparing these kinds this book and let it become the inspiration for dinner, whether of dishes is the ingredient prepartion. Some ingredients can you are cooking en famille or for a friendly gathering. | ii cassoulet assoulet is a robust meal, filled with cured and cook, stirring occasionally, until the beans are nearly tender, smoked meats and sausages, baked in a stew of beans about 40 minutes. cuntil a rich crust forms. According to tradition, the cook re- 2. Add the sausage, onions, garlic, and 1 bouquet garni. Re- peatedly breaks the crust and pushes it down into the stew. turn the mixture to a simmer and cook until the sausage is Makes 12 servings cooked through and the bacon is fork tender, about 30 minutes. Remove and reserve the sausage and bacon. Remove and 12 cups chicken broth discard the onions, garlic, and bouquet garni. 3 cups dry navy beans, pre-soaked 3. Season the beans with salt to taste continue to simmer 1 lb slab bacon, sliced 1/4-inch thick until the beans are tender, about 20 to 25 minutes. Strain the 1 lb garlic sausage beans, reserve them, and return the cooking liquid to the pot. 2 small yellow onions, peeled and left whole Continue to simmer until the liquid reduces by 1/2 and is be- 3 garlic cloves ginning to thicken, about 30 minutes. Reserve the sauce for 2 bouquets garnis (see note) later use. Salt as needed 4. Season the pork and lamb with salt and pepper. Heat the 11/2 lb boneless pork loin, cut into large cubes oil in a casserole or Dutch oven over medium-high heat until 11/2 lb boneless lamb shoulder or leg, cut into large cubes it starts to shimmer. Sear the pork and lamb in the oil on all Freshly ground black pepper as needed sides, turning as necessary, until deep brown. Transfer the 6 tbsp olive oil meat to a pan and keep warm. 5. 1 cup diced leeks Add the leeks, carrots, and parsnips to the casserole and 1 cup sliced carrots sauté, stirring occasionally, until the leeks are golden brown, 1 cup sliced parsnips about 15 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the flour and cook, stirring frequently, 1 tsp minced garlic until the mixture is pasty, about 5 minutes. 1/4 cup all-purpose flour 6. Add the wine and 3 cups of broth to the casserole, whisk- 1/3 cup dry white wine ing or stirring until smooth. Stir in the tomatoes and the re- 6 cups beef broth maining bouquet garni. Return the seared meats to the casse- 1 cup chopped plum tomatoes role, along with any juices they may have released, and the duck 13/4 lb duck confit confit. Add more broth if necessary to keep the meat completely 11/2 cups bread crumbs moistened. Bring to a slow simmer over medium-low heat. 2 tbsp chopped flat-leaf parsley 7. Preheat the oven to 350 degrees F. Cover the casserole and Meals braise the meat in the oven, skimming the surface as neces- Dish 1. Bring the chicken stock to a boil in a large saucepot and sary, until the meats are fork tender, about 1 hour. (recipe con- One add the beans and bacon. Return the mixture to a simmer and tinues on page xxx) | 3 .

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