Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Ovenby Molly Gilbert
It’s the one-pot meal reinvented, and what is sure to become every busy cook’s new favorite way of getting dinner on the table. It’s Sheet Pan Suppers—a breakthrough full-color cookbook with more than 120 recipes for complete meals, snacks, brunch, and even dessert, that require nothing more than a sheet pan, your oven, and Molly/i>
It’s the one-pot meal reinvented, and what is sure to become every busy cook’s new favorite way of getting dinner on the table. It’s Sheet Pan Suppers—a breakthrough full-color cookbook with more than 120 recipes for complete meals, snacks, brunch, and even dessert, that require nothing more than a sheet pan, your oven, and Molly Gilbert’s inspired approach. The virtue of cooking on a sheet pan is two-fold. First there’s the convenience of cooking everything together and having just one pan to clean up. Then there’s the cooking method—roasting, baking, or broiling—three techniques that intensify flavors; in other words, food tastes better when cooked on a sheet pan (move over, slow cooker). But the real genius here is Molly Gilbert’s fresh, sophisticated approach. There are easy dinners for weeknight meals—Chicken Legs with Fennel and Orange; Soy-Mustard Salmon and Broccoli; Roasted Pork Tenderloin with Squash, Apples, and Onions. Special occasion meals—Rack of Lamb with Herby Bread Crumbs and Buttered Carrots; Asparagus and Black Cod in Parchment. Meatless meals—Israeli Couscous-Stuffed Peppers. Plus surprise extras, including in-a-snap party snacks—Baked Brie and Strawberries, Corn and Crab Cakes with Yogurt Aioli; quick brunch dishes like Greens and Eggs and Ham, and Baked Apricot French Toast; and, of course, dessert—Stone Fruit Slab Pie, Halloween Candy S’mores. Maximum ease, minimal cleanup, and mouthwatering recipes. In other words, a revelation that will change the way we cook.
Our desire to produce complete meals while dirtying as little cookware as possible has been addressed by several intriguing cookbooks, including Carla Snyder's One Pan, Two Plates, Laura D.A. Pazzaglia's Hip Pressure Cooking, and Crystal Cook and Sandy Pollock's The Casserole Queens Make-a-Meal Cookbook. Here, cooking instructor and food blogger Lulauf (dunkandcrumble.com) introduces another minimal cleanup cooking method, one that relies on sheet pans and the oven. She uses these to broil, bake, roast, and toast such dishes as fajita flank steak with peppers and onion, lemon-herb sole on crispy potato rafts, and big Dutch baby with Meyer lemon sugar. VERDICT Lulauf's recipes that combine mains with sides are very successful, and, as promised, they're less soupy than those you'll find in one-pot or crockpot cookbooks. Her stand-alone desserts and vegetarian options (which favor stuffed vegetables), however, are more conventional.
- Workman Publishing Company, Inc.
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- Product dimensions:
- 6.90(w) x 8.90(h) x 0.80(d)
Read an Excerpt
Introduction I love a good one-pot meal. Really, who doesn’t? Maximum ease, minimal cleanup, and boom: dinner. But beyond soup, chili, and stew, the one-pot meal quickly loses its legs. It’s pretty much all soupy stuff, all the time. And do you really want to eat Dad’s “famous” beef chili again? (Sorry, Dad.) I want the simplicity and ease of a one-pot meal, but I want more. I want the flexibility to get creative. I want an elegant, satisfying, complete meal. And most of all, I want amazing, intense flavor. Enter the sheet pan. Also known as a “half sheet” or “rimmed baking sheet,” the sheet pan is one seriously underrated kitchen tool. Sheet pans combine pure ease (easy prep, easy process, easy cleanup) and interesting, sophisticated flavor. Beef stew? Try rack of lamb with herby breadcrumbs and buttered carrots. All on one pan, in the oven. No mess, no fuss. Boom! Dinner. “Sheet pan cooking” means roasting, baking, and broiling, three methods that concentrate and intensify flavor. That’s just science talking, not me. If you too tune out when science starts to talk, take courage—it’s actually pretty simple: The shallow sides of a sheet pan allow your oven’s dry, even heat to fully surround that chicken breast (or stuffed eggplant or shrimp or cherry tomato) and draw out its natural sugars, producing a crisp brown exterior and an amazingly tender and juicy interior. So you get succulent chicken, syrupy fruit, crisp potatoes, and tomatoes that taste like dinnertime candy, all by tossing a few fresh things on a pan and then simply shutting your oven door. Constant stirring? Nope. Chance of hot oil jumping up and viciously splattering your wall/stovetop/new silk shirt? No, thanks. Browning meat “in batches”? Who’s got time for that when there are guests to entertain, kids to play with, episodes of the latest cable drama to binge-watch? This book is a roadmap for getting impressively flavorful food on the table simply and enjoyably. Does it use a few shortcuts, like frozen rice and packaged polenta? You bet it does. Do I care about taking time in the kitchen to cook entirely, 100 percent from scratch? Of course I do . . . sometimes. Other times it’s seven o’clock and I’ve just come home from work and care about nothing but getting a passable meal near my face quickly, instead of throwing my hands up and eating cheese and crackers for dinner. The truth is, we don’t always have time to stand over a pot of polenta for an hour to get it perfectly, authentically smooth. That’s okay. I’ve developed these recipes for real people, taking care to focus on fresh and simple ingredients and the occasional shortcut (see: packaged polenta in a tube), in the hopes of making it easy to pull mouthwatering, sophisticated full meals from your oven. Sound like a plan? Great. Let’s get cooking.
Meet the Author
Molly Gilbert, a graduate of the French Culinary Institute, is a cooking instructor, food blogger (dunkandcrumble.com), former private chef, and recipe tester in the kitchen of Saveur. She lives in Seattle.
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