101 One-Dish Dinners: Hearty Recipes for the Dutch Oven, Skillet & Casserole Pan
192
101 One-Dish Dinners: Hearty Recipes for the Dutch Oven, Skillet & Casserole Pan
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Product Details
| ISBN-13: | 9781612128429 |
|---|---|
| Publisher: | Storey Publishing, LLC |
| Publication date: | 09/20/2016 |
| Sold by: | Hachette Digital, Inc. |
| Format: | eBook |
| Pages: | 192 |
| Sales rank: | 57,538 |
| File size: | 16 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Andrea Chesman is the author of The Fat Kitchen as well as many other cookbooks that focus on traditional techniques and fresh-from-the-garden cooking. Her previous books include The Pickled Pantry, Serving Up the Harvest, 101 One-Dish Dinners, and The Backyard Homestead Book of Kitchen Know-How. She teaches and gives cooking demonstrations and classes across the United States. She lives in Ripton, Vermont.
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CHAPTER 1
SOUPS AND STEWS
Quick Black Bean Soup
SERVES 6
Black bean soups and stews are especially common throughout Latin America, the Caribbean, and the southern United States, particularly in Florida and in the Southwest. Using canned black beans makes it possible to whip up this soup at a moment's notice. The secret ingredient is chipotle chile, a smoked-dried jalapeño, which adds a whisper of smoke and just the right amount of heat. You could substitute 1 to 2 tablespoons minced canned chipotles en adobo. Just be sure to add the cup of water to thin the soup.
INGREDIENTS
* 1 chipotle chile
* 1 cup boiling water
* 2 garlic cloves
* 3 cans (19 ounces each) black beans, rinsed and drained
* 2 tablespoons extra-virgin olive oil
* 1 onion, diced
* 1 red bell pepper, diced
* 1 green chile, seeded and diced (optional)
* 1–1½ teaspoons ground cumin
* 1 can (28 ounces) diced tomatoes with juice
* Salt and freshly ground black pepper
* cup chopped fresh cilantro
INSTRUCTIONS
1. Combine the chipotle and boiling water in a blender. Let soak for 15 minutes.
2. Add the garlic and one-third of the beans to the blender. Process until puréed.
3. Heat the oil over medium-high heat in a large soup pot. Sauté the onion, bell pepper, fresh chile, if using, and 1 teaspoon cumin in the oil until the vegetables are limp, 3 to 4 minutes. Add the tomatoes, the remaining beans, and the puréed bean mixture. Season to taste with salt and pepper. Bring to a boil, reduce the heat, and simmer for 15 minutes to blend the flavors. Taste and adjust the seasoning, adding more salt, pepper, and cumin, if desired.
4. Serve hot, garnishing each bowl with a little cilantro.
Lentil Soup
SERVES 6 TO 8
The most famous lentil soup of all time is the "mess of pottage" for which the biblical Esau sold his birthright. Lentils were probably one of the first food crops to be domesticated, dating back to the beginning of agriculture in the Fertile Crescent of the Middle East. We have been making lentil soup ever since.
INGREDIENTS
* 2 tablespoons extra-virgin olive or canola oil
* 1 onion, coarsely chopped
* 2 celery stalks, coarsely chopped
* 2 carrots, sliced
* 4 garlic cloves, halved
* 2 cups dried green or brown lentils, rinsed
* 6 cups vegetable or chicken broth (see recipes) or water, plus more as needed
* 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
* 1 can (28 ounces) diced tomatoes with juice
* 4 cups diced mixed fresh or frozen vegetables (such as green beans, carrots, corn, zucchini, and turnips)
* Salt and freshly ground black pepper
* ¼ cup chopped fresh parsley
INSTRUCTIONS
1. Heat the oil over medium-high heat in a large soup pot. Sauté the onion, celery, carrots, and garlic in the oil until the onion is limp, about 3 minutes. Add the lentils, broth, and thyme. Bring to a boil, then skim off any foam that rises to the top. Reduce the heat, cover, and simmer until the lentils are mushy, 45 to 60 minutes, depending on the variety and age of the lentils.
2. Let cool slightly, then purée in a blender. Return to the pot and thin with additional water, if desired. Add the tomatoes and mixed vegetables.
3. Simmer for about 30 minutes, until the vegetables are tender. Season generously with salt and pepper. Stir in the parsley. Serve hot.
Curried Red Lentil Soup
SERVES 6 TO 8
The beautiful orange color of the red lentils fades to a mustard yellow-green as they cook, which is a pity. But as far as pottages go, the taste of this one is worthy of a birthright.
INGREDIENTS
* 2½ cups dried red lentils, rinsed
* 8 cups water
* 2 onions, chopped
* 2 carrots, finely chopped
* 1 piece fresh ginger (1–2 inches long), peeled and sliced
* 1 tablespoon cumin seeds, toasted (see Note)
* ½ teaspoon ground turmeric
* Salt and freshly ground black pepper
* 2 tablespoons hot pepper sauce, such as Frank's, or more to taste
* 1 can (13.5 ounces) coconut milk
* ¼ cup minced fresh cilantro
INSTRUCTIONS
1. Combine the lentils, water, onions, carrots, ginger, cumin, garam masala, turmeric, 2 teaspoons salt, and 1 teaspoon pepper in a large soup pot. Bring to a boil, then skim off any foam that rises to the top. Reduce the heat, cover, and simmer until the lentils are very tender, 45 to 60 minutes. Let cool slightly.
2. Process the soup in a blender until smooth; you will have to do this in batches.
3. Return the soup to a soup pot. Stir in the hot sauce and coconut milk. Simmer for about 30 minutes. Taste and adjust the seasonings.
4. Just before serving, stir in the cilantro. Serve hot. Do not allow the soup to boil once the coconut milk has been added.
Note: To toast cumin seeds, place in a dry skillet over medium heat. Toast until fragrant, stirring occasionally, about 1 minute.
Potato-Leek Soup
SERVES 4
Call it "potato-leek soup," and it is home-style comfort food. Call it "vichyssoise" and serve it cold, and it becomes an elegant soup first served at the Ritz-Carlton Hotel in 1917 and named after the city of Vichy, where Chef Louis Diat, the creator of the recipe, grew up. Substitute scallions for the leeks, and call it "shallot porridge," as French-speaking Louisianans do.
INGREDIENTS
* 5 cups chicken broth (see recipe)
* 2½ pounds russet potatoes, peeled and chopped
* 2 tablespoons extra-virgin olive oil or butter
* 4–6 leeks, trimmed and sliced
* 1 cup half-and-half
* Salt and freshly ground black pepper
INSTRUCTIONS
1. Combine the broth and potatoes in a medium saucepan, cover, and bring to a boil. Reduce the heat and simmer until the potatoes are tender, 15 to 20 minutes. Cool slightly.
2. Purée the potato mixture in a food processor or blender until smooth.
3. Heat the oil over medium-high heat in a large soup pot. Sauté the leeks in the oil until limp, about 4 minutes. Add the puréed potato mixture and half-and-half. Season to taste with salt and pepper. Simmer to blend the flavors, about 10 minutes.
4. Serve hot or cold.
Split Pea Soup
SERVES 4 OR 5
Pease porridge hot, pease porridge cold, pease porridge in the pot, nine days old. This good, old-fashioned soup won't last that long. And when should you serve it? The second week of November has been National Split Pea Soup Week since 1969.
INGREDIENTS
* 2 cups dried split peas, rinsed
* 8 cups water, plus more to thin
* 1 smoked ham hock
* 2 onions, quartered
* 2 celery stalks, quartered
* 1 carrot, quartered
* 1 bay leaf
* Salt and freshly ground black pepper
INSTRUCTIONS
1. Combine the peas, water, and ham hock in a large soup pot. Bring to a boil, reduce the heat, and skim off any foam that rises to the top of the pot. Add the onions, celery, carrot, and bay leaf. Simmer for 1 hour.
2. Remove the soup from the heat to cool slightly. Remove the ham hock and bay leaf. Process the soup in a blender until smooth. Return to the pot.
3. Dice the meat from the ham hock, discarding the skin, bone, and fat. Add the meat to the soup. Season to taste with salt and pepper. Thin the soup with water, if desired. Heat through before serving. The soup improves in flavor and thickens on standing. Thin again with water, if desired.
VARIATION: SPLIT PEA SOUP WITH SMOKED TURKEY
Lean smoked turkey contributes the flavor — but none of the fat — of the traditional ham hock. Add / pound sm oked turkey, all in one piece, along with the onions, celery, and carrot. Remove before processing in the blender and finely dice. Return to the processed soup and season to taste with salt and pepper.
Tuscan White Bean Soup
SERVES 4 TO 6
With chicken stock on hand and canned beans, you'll need only about a half hour to make this delicious soup.
INGREDIENTS
* 2 tablespoons extra-virgin olive oil
* ¼ pound hot Italian sausage, casings removed
* 4 cups chicken broth (see recipe)
* 2 cans (19 ounces each) cannellini beans, rinsed and drained
* 2 carrots, diced
* 4 garlic cloves, minced
* 1 teaspoon chopped fresh rosemary, or ¼ teaspoon dried
* 4 cups chopped fresh spinach, tough stems removed (about 5 ounces)
* Salt and freshly ground black pepper
INSTRUCTIONS
1. Heat the oil in a large soup pot over medium heat. Add the sausage and brown, breaking it up with a spoon as it cooks, about 5 minutes.
2. Add the broth, beans, carrots, garlic, and rosemary. Cover and bring to a boil. Simmer for 15 minutes, until the carrots are tender and the flavors have blended. Stir in the spinach. Simmer until wilted, about 2 minutes.
3. Season to taste with salt and pepper. Serve hot.
Pasta e Fagiole
SERVES 6
The famous "pasta fazool" is an American colloquialism for this hearty soup of pasta and beans. Dean Martin immortalized it in his song, "That's Amore" ("When the stars make you drool just like pasta fazool, that's amore"). Made all over Italy, it's a soup with many variations. This version is quite simple, very quick to make, and very satisfying to enjoy.
INGREDIENTS
* 2 tablespoons extra-virgin olive oil
* 1 onion, diced
* 4 garlic cloves, minced
* 6 cups vegetable or chicken broth (see recipes)
* 1 can (28 ounces) diced tomatoes with juice
* 1 can (28 ounces) cannellini beans, rinsed and drained
* 1 tablespoon chopped fresh rosemary, or
* ¼ teaspoons dried
* 1 tablespoon chopped fresh oregano, or
1 teaspoon dried
* Salt and freshly ground black pepper
* pound ditalini, tubettini, or other small soup pasta
* Freshly grated Parmesan, to serve
INSTRUCTIONS
1. Heat the oil in a large saucepan over medium-high heat. Sauté the onion and garlic in the oil until limp, about 3 minutes.
2. Add the broth, tomatoes, beans, rosemary, and oregano. Season generously with salt and pepper. Simmer for 10 minutes to blend the flavors.
3. Add the pasta and simmer until the pasta is tender, 10 to 15 minutes.
4. Serve immediately, passing the cheese at the table.
Minestrone alla Genovese
SERVES 6
Minestrone translates as "big soup," which perfectly describes this hearty mixture of vegetables, beans, and pasta. The word is derived from minestrare, or "to administer," presumably because the soup was portioned out as the only dish served at a meal. There are as many versions of minestrone as there are cooks in Italy. What distinguishes minestrone from Genoa is the last-minute addition of pesto.
INGREDIENTS
* 2 tablespoons extra-virgin olive oil
* 1 onion, diced
* 4 garlic cloves, minced
* 6 cups vegetable or chicken broth (see recipes), plus more to thin (optional)
* 1 can (28 ounces) crushed tomatoes
* 1 carrot, diced
* 1 celery stalk, diced
* 1 fennel bulb, trimmed and diced
* 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
* 2 teaspoons chopped fresh oregano leaves, or 1 teaspoon dried
* 1 cup small soup pasta (rings, ditalini, alphabets, bowties, etc.)
* 4 cups chopped Swiss chard, cabbage, or kale
* 1 can (15 ounces) cannellini beans, rinsed and drained
* ¼ cup pesto (optional)
* Salt and freshly ground black pepper
INSTRUCTIONS
1. Heat the oil in a large soup pot over medium heat. Sauté the onion and garlic in the oil for 2 minutes. Add the broth, tomatoes, carrot, celery, fennel, thyme, and oregano. Bring to a boil, then reduce the heat and simmer for about 20 minutes.
2. Return the soup to a boil. Add the pasta and boil gently until the pasta is tender, about 10 minutes. Add the Swiss chard and beans. Simmer for 5 minutes longer, or until the greens are tender.
3. Add the pesto, if using, and season to taste with salt and pepper. Serve. The soup will thicken on standing. Thin with additional broth or water, if desired.
"Beautiful soup, so rich and green Waiting in a hot tureen!
Barley Mushroom Soup
SERVES 6
Barley is such an ancient grain that historians aren't really sure when and where it originated. Because it is a grain that is well suited to harsh climates, it has sustained cultures that arose in cold northern climates as well as desert dwellers. Today, most of the barley grown goes first to animal feed and second to the making of malt for beer. Only a small amount of barley is made into a grain for the kitchen, usually as pearled barley. Grinding the barley kernels with very abrasive disks creates pearl barley. Each time that the kernel is ground is called a "pearling." Before it is considered suitable for quick cooking, barley must go through three or four pearlings.
INGREDIENTS
* 1 cup dried sliced porcini mushrooms (1 ounce)
* 2 cups boiling water
* 2 onions, quartered
* 2 celery stalks, chopped
* 2 garlic cloves
* 1½ pounds white mushrooms
* 1 tablespoon extra-virgin olive or canola oil
* 8 cups vegetable or chicken broth (see recipes)
* 2/3 cup uncooked pearl barley
* ¼ cup dry sherry
* 2 tablespoons chopped fresh dill, or 1 teaspoon dried
* Salt and freshly ground black pepper
* ¼ cup chopped fresh parsley
INSTRUCTIONS
1. Place the dried porcini mushrooms in a small bowl. Pour the boiling water over the mushrooms and set aside to soak.
2. Combine the onions, celery, and garlic in a food processor. Pulse to finely chop. Set aside. Place 1 pound of the white mushrooms in the food processor and pulse to finely chop. Slice the remaining / pound.
3. Heat the oil in a large soup pot over medium heat. Sauté the chopped vegetables and chopped mushrooms in the oil until they are well browned and the liquid has mostly evaporated, about 15 minutes.
4. Add the broth, barley, and sliced white mushrooms to the soup pot. Add the soaked porcini mushrooms and their soaking liquid, avoiding any grit that has settled in the bottom of the bowl. Bring to a boil, then reduce the heat and simmer until the barley is tender, 40 to 60 minutes.
9. 5. Stir in the sherry, dill, plenty of salt and pepper to taste, and parsley. Taste and adjust the seasonings. Serve hot.
New England Seafood Chowder
SERVES 4 TO 6
A New England-style seafood chowder is milk-based — never tomato-based — and generally includes potatoes and onions as well as seafood, which makes it a complete meal in a bowl. The key to a great chowder is to cook the seafood as briefly as possible, so that each spoonful contains meltingly tender seafood in a creamy rich broth.
INGREDIENTS
* 2 dozen hard-shell clams, scrubbed
* Water
* pound bacon or salt pork, chopped
* 1 onion, diced
* 2 celery stalks, diced
* 1½ pounds potatoes, peeled and diced
* ½ pound white fish fillet, such as cod, cut into 1-inch chunks
* ½ pound bay scallops
* 1 cup light cream
* Salt (optional) and freshly ground black pepper
* ¼ cup chopped fresh parsley
INSTRUCTIONS
1. Put the clams in a large pot with 2 cups water. Cover and bring to a boil over high heat. Cook, shaking the pot occasionally, until the clams begin to open, about 3 minutes. Remove the open clams and continue to cook for another minute or two, covered, removing more clams as soon as they open. Discard any clams that do not open.
2. Remove clams from their shells, holding them over a bowl to catch the juices. Chop the clams. Pour all broth and juice through a sieve lined with a coffee filter or paper towels into a glass measure; this should remove all the grit. Add enough water to measure 4 cups.
3. Cook the bacon in a large pot over medium heat until crisp, about 6 minutes. Remove the bacon with a slotted spoon and drain on paper towels.
4. Pour off and discard all but 2 tablespoons of the bacon fat. Add the onion and celery and sauté over medium heat in the remaining bacon fat until limp, about 3 minutes. Add the 4 cups clam liquid and potatoes. Bring to a boil, reduce the heat, and simmer until the potatoes are just tender, about 20 minutes.
5. Add the fish fillet and scallops to the pot. Simmer, covered, until the fish is just cooked, about 3 minutes. Add the cream and chopped clams. Season to taste with salt, if desired, and pepper. Heat just long enough to return the liquid to a simmer.
6. Serve in individual soup bowls, crumbling the bacon and sprinkling the parsley on top of each.
(Continues…)
Excerpted from "101 One-Dish Dinners"
by .
Copyright © 2016 Andrea Chesman.
Excerpted by permission of Storey Publishing.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Introduction1 Soups and Stews
Quick Black Bean Soup
Lentil Soup
Curried Red Lentil Soup
Potato-Leek Soup
Split Pea Soup
Tuscan White Bean Soup
Pasta e Fagiole
Minestrone alla Genovese
Barley Mushroom Soup
New England Seafood Chowder
Seafood Gumbo
Tom Yum Rice Noodle Bowl
Mediterranean Seafood Stew
Chinese Chicken Noodle Bowl
Chicken Noodle Soup
Chicken Soup with Matzoh Balls
Chicken Barley Soup
Chicken Gumbo
Tomato Chicken Soup
Chicken & Dumplings
Chicken Tortellini Soup
Caldo Verde
Chicken Provencale
Italian Wedding Soup
Beef Stew
Mom's Best Bowl of Red
Vegetable Broth
Chicken Broth
Turkey Broth
2 Skillet Suppers
Louisiana Red Beans & Rice
Tex-Mex Black Bean Cornbread Supper
Barbecued Bean Cornbread Supper
Red Rice & Black Beans
Risotto Primavera
Saffron Risotto with Shrimp & Fennel
Skillet Choucroute Garni
Seafood Paella
Dominican Shrimp & Yellow Rice
Shrimp Pilau
Pad Thai
Louisiana-Style Shrimp & Rice
Cajun Macque Choux
Saffron Shrimp with Potatoes & Spinach
Lemony Bluefish with Potatoes & Zucchini
Spanish Fish & Potato Saute
Arroz con Pollo
Curried Chicken & Broccoli Pilaf
Cock-a-Leekie Skillet Potpie
Chicken Paella
Chicken & Summer Vegetable Saute
Lemony Chicken with Artichokes & Potatoes
Chicken & Spinach with White Beans
Turkey with Winter Vegetables
Jambalaya
Skillet Lasagna
Sausage & Kale with Garlic Roasted Potatoes
Sauteed Pork & Peppers with White Beans
Skillet Shepherd's Pie
Tamale Pie
Chili Mac
Stovetop Mac 'n' Cheese with Ham & Peas
Lamb & Barley with Winter Vegetables
Lamb Couscous
3 Oven-Baked Suppers
Baked Macaroni & Cheese with Vegetables
Mexican Lasagna
Vegetable Lasagna
Chicken Divan
King Ranch Chicken
Chicken & Rice
Herb-Roasted Chicken with Vegetables
Chicken Potpie
Chicken Tetrazzini
Oven-Baked Pot Roast with Vegetables
Corned Beef and Cabbage
Irish Stew
Braised Lamb Shanks with Vegetables
Pastitsio
Moussaka
Roast Pork with Sauerkraut
Ham & Potato Gratin
4 Salad Suppers
Southwestern Rice & Bean Salad
Shrimp & Avocado Salad
Vietnamese Shrimp & Noodle Salad
Vietnamese Shrimp & Vegetable Salad
Shrimp Salad with Soy-Chili Vinaigrette
Tuscan Tuna Salad with White Beans
Shrimp & White Bean Salad
Mediterranean Tuna Vegetable Salad
Trout, Asparagus & New Potato Salad
Poached Salmon Salad with Cucumber Sauce
Grilled Chicken Caesar Salad
Chicken Noodle Salad with Peanut Dressing
Curried Rice & Chicken Salad
Chicken Pasta Salad
Turkey & Wild Rice Salad
Antipasto Pasta Salad
Thai Beef Noodle Salad
Thai Beef Salad
Chinese Pork & Noodle Salad
Taco Salad
German-Style Potato Salad with Sausage
Index
