Stylish One-Dish Dinnersby Linda West Eckhardt, Linda West Eckhardt
Throughout history, one-pot cooking has been a practical and convivial way to share a meal. Now, at the dawn of the new century, one-dish dinners speak directly to busy lives and fulfill our desire to share a home-cooked/i>
The James Beard Award-winning authors of Entertaining 101 are back with another invaluable book for the modern, overextended cook.
Throughout history, one-pot cooking has been a practical and convivial way to share a meal. Now, at the dawn of the new century, one-dish dinners speak directly to busy lives and fulfill our desire to share a home-cooked meal with family and friends.
In Stylish One-Dish Dinners, award-winning authors Linda West Eckhardt and Katherine West DeFoyd provide the recipes for 100 delicious meals that are stir-fried, sautéed, roasted, or braised, cooked in the oven or on top of the stove, including not only traditional soups, stews, and chilies, but also noodle and rice dishes, eggs, salads, and pizzas. Poultry, meat, seafood, and vegetables star in such tempting culinary creations as Beer Braised Pork Chops with Onions, Apples, Cabbage, and Currants; Slow-Roasted Barbecued Brisket and Southwestern Vegetables; and Seafood Paella with Artichoke Hearts.
Each one-dish recipe is accompanied by a menu with side dishes and desserts that can be bought ready-made or quickly prepared; a beverage suggestion; and a mini cooking lesson involving a technique, a utensil, or an ingredient that the reader can then use to prepare a different recipe on another occasion. In short, the authors have thought of everything, thus liberating the busy cook from anxious speculation, the better to concentrate on the pleasures of sharing a worry-free meal.
- Random House, Incorporated
- Publication date:
- Product dimensions:
- 8.46(w) x 9.57(h) x 0.86(d)
Read an Excerpt
Lamb and Sweet Potato Curry Stew
A Petite Sirah, with its fruity overtones, will pick up the dried fruit in this dish and complement the gaminess of the lamb.
Developed by Sylvia Kristal, a great entertainer who knows the value of time, this is a wonderfully aromatic and colorful dish that's ready to eat in 1 hour.
Plate service is best for this. Mound the couscous in the middle of a rimmed soup plate, then pour a serving of stew around the edges, like a moat.
The stew may be made up to 24 hours in advance. The couscous is best prepared just before serving.
2 tablespoons peanut oil
2 pounds lamb, cubed
2 small onions, chopped
4 carrots, peeled and sliced
1 green bell pepper, seeded and chopped
2 tablespoons ground cumin
1 teaspoon curry powder
1/2 teaspoon ground turmeric
4 tomatoes, chopped
2 sweet potatoes, peeled and chopped
1 (12-ounce) can garbanzo beans
1 (15-ounce) can chicken broth
Preheat a large Dutch oven for 1 to 2 minutes. When hot, add the peanut oil and heat for 30 seconds, then add the lamb cubes. Cook the lamb for 5 minutes, just until seared on all sides. The lamb will finish cooking in the stew. Remove the lamb from the Dutch oven and set it aside. Add the onions, carrots, green pepper, cumin, curry, and turmeric and sauté for 5 minutes. Return the lamb to the pan, along with the tomatoes, potatoes, garbanzo beans, and chicken broth. Season with pepper. Cover and simmer for 35 minutes. Serve over the couscous.
Grilled Marinated Chicken and Vegetable Salad with Pine Nuts
Make as much as 1 day ahead, covering and refrigerating the finished dish, thenremove it from the refrigerator about an hour before serving, since the flavors are most intense at room temperature.
For the marinade:
1 cup extra-virgin olive oil
1 cup balsamic vinegar
1 teaspoon kosher salt, or to taste
1 teaspoon cracked peppercorns
1 teaspoon red pepper flakes
For the grill:
4 boneless, skinless chicken thighs, or use breasts if you prefer
1 large portobello mushroom, thickly sliced
1 red bell pepper, seeded and cut into thick wedges
1 medium sweet (Walla Walla or Vidalia type) onion, cut into thick wedges
1 small zucchini, cut into thick, lengthwise pieces
1 small Japanese eggplant, cut into thick, lengthwise pieces
1 ear sweet corn, shucked
For the salad:
1 large beefsteak tomato, finely chopped
In a bowl, whisk together the marinade ingredients. Divide the mixture between 2 large bowls. Place the chicken between sheets of wax paper and flatten it with a mallet or rolling pin. Add the chicken to 1 bowl of marinade and turn the pieces to coat all sides. Cover and refrigerate for at least 1 hour.
Place the mushroom, pepper, onion, zucchini, eggplant, and corn in the second bowl of marinade. Cover and set aside for 1 hour.
In a small bowl, combine the chopped tomato, garlic, parsley, and basil. Season with salt and pepper, cover, and set aside.
Preheat a gas or charcoal grill. Grill the chicken, sliced vegetables, and corn on the cob until crisp-tender, 5 to 9 minutes per side. Save the marinade from the vegetables but discard the marinade that held the raw chicken. Remove the chicken and vegetables from the grill after they're done, and transfer them to the large bowl with the vegetable marinade.
When cool, slice the cooked chicken and vegetables into a rough julienne. Cut the corn off the cob. Now mix all the ingredients together: the cooked and julienned meat and vegetables, the reserved marinade, and the tomato-garlic mixture. Cover and set aside until you are ready to eat. If you hold the salad for more than 2 hours, refrigerate it and bring it back to room temperature before eating.
To serve, place the salads in the kitchen and serve restaurant style with small bowls of olives and almonds on the side.
Meet the Author
Linda West Eckhardt is the author or coauthor of more than a dozen cookbooks, including Entertaining 101, winner of a James Beard Foundation Award in 1998; Bread in Half the Time, winner of the IACP Julia Child Cookbook Award for Best Book of the Year; and the bestselling Rustic European Breads from Your Bread Machine. She lives in Maplewood, New Jersey.
Katherine West DeFoyd, the coauthor of Entertaining 101, lives in South Orange, New Jersey.
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