Table Of Content

UUSS__000011--000033__PPrreelliimmss..iinndddd 22 2222//0033//22002211 1155::1144 ONE POT W H O L E S O M E , T I M E - S AV I N G E V E R Y D AY R E C I P E S UUSS__000011--000033__PPrreelliimmss..iinndddd 33 2222//0033//22002211 1188::4433 Project Editor Emma Hill Project Designer Alison Shackleton Editorial Assistant Kiron Gill US Editors Nathalie Mornu, Lori Hand US Consultant Renee Wilmeth Jacket Designer Alison Donovan Jacket Coordinator Lucy Philpott Production Editor Heather Blagden Senior Producer Luca Bazzoli Creative Technical Support Sonia Charbonnier Managing Editor Dawn Henderson Managing Art Editor Alison Donovan Art Director Maxine Pedliham Publishing Director Katie Cowan First American Edition, 2021 Published in the United States by DK Publishing 1450 Broadway, Suite 801, New York, NY 10018 Copyright © 2021 Dorling Kindersley Limited DK, a Division of Penguin Random House LLC 21 22 23 24 25 10 9 8 7 6 5 4 3 2 1 001–324525–Aug/2021 All rights reserved. Without limiting the rights under the copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form, or by any means (electronic, mechanical, photocopying, recording, or otherwise), without the prior written permission of the copyright owner. Published in Great Britain by Dorling Kindersley Limited A catalog record for this book is available from the Library of Congress. ISBN 978-0-7440-4073-9 DK books are available at special discounts when purchased in bulk for sales promotions, premiums, fund-raising, or educational use. For details, contact: DK Publishing Special Markets, 1450 Broadway, Suite 801, New York, NY 10018 or [email protected] Printed and bound in China www.dk.com This book was made with Forest Stewardship Council TM certified paper— one small step in DK’s commitment to a sustainable future. For more information go to www.dk.com/our-green-pledge UUSS__000044--000055__CCoonntteennttss..iinndddd 44 3311//0033//22002211 1166::5577 Contents Introduction 6 Cooked on the stovetop 8 Made in a skillet 58 Tossed in a wok 102 Baked in the oven 142 Conversion chart 188 Index 189 Acknowledgments 192 UUSS__000044--000055__CCoonntteennttss..iinndddd 55 2222//0033//22002211 1155::1144 INTRODUCTION One-pot cooking These brilliant one-pot dinners are guaranteed to satisfy the entire family and make cleanup a breeze. Break out your favorite oven-ready sauce pan, soup pot, baking dish, wok, or skillet and make a supper to remember. Saucepans Skillets The ideal saucepan has sturdy sides, a heavy, thick The first thing to look for in a skillet is not how base and a tight-fitting lid. Good saucepans are it looks, but how it feels in your hand. A medium- heavy because they have thick bases to hold the sized skillet 8–9in (20–22cm) across the base is heat and spread it evenly. A high-quality saucepan the most useful. If you need a greater capacity, a will cook evenly over low heat for a long period second medium pan provides more versatility and without the food scorching or sticking. Judge a easier handling than having just one very large pan. saucepan by its weight and the material it is made of. Check that the base is cast (shaped in a mold A good saucepan must respond quickly when heat is in one piece) and ground flat so that it never warps. increased or decreased, and this depends on whether It must be thick so that it will absorb and retain heat. it is made of material that is a good conductor or a In order to perform well, a pan must be made of poor one. The different metals, or combinations of material that is a good conductor—that transmits metals, from which saucepans are made have a great heat evenly to the whole cooking surface, and effect on how they perform. So, too, does the size. responds quickly when the heat is turned up or down. Saucepans are designed to hold a much deeper The handle should feel comfortable in your hand amount of ingredients than skillets. They cook the and well balanced with the weight of the frying pan. food by surrounding it with even, moist heat. Tall Riveted or welded-on handles are better. A handle saucepans conserve moisture, so they are well- that can go into the oven makes a skillet more suited to long, slow cooking. Wide saucepans, useful. A lid is also useful because browning is especially those with slightly outward-sloping often only the first step in a recipe, to be followed sides, are easy to see into, and their bases are wide by covered cooking. Both the handle and the knob enough to brown food properly. Wide saucepans on the lid should stay cool enough to pick up without are also better suited than tall ones for reducing a pot holder during stovetop cooking (of course or simmering a sauce, because the large surface they’ll get too hot to handle in the oven without of the base helps evaporation. an oven mitt). 6 UUSS__000066--000077__OOnnee__PPoott__iinnttrroo..iinndddd 66 2222//0033//22002211 1155::1144 INTRODUCTION Many skillets are available with nonstick Dishes for baking coatings, but these reduce conductivity and There are many kinds of ovenproof dishes to bake therefore the pan’s ability to brown well. These in. They come in various shapes and sizes, from finishes don’t usually last; they get worn and soufflé dishes and pie dishes to casseroles and au scratched during the speedy action that frying calls gratin dishes. In this book, we’re talking about the for, and suffer from exposure to high heat. While shallow oven dishes you reach for when you want to some manufacturers recommend using moderate make lasagna, moussaka, bread and butter pudding, temperatures only, high heat is needed to sear meats or to bake stuffed apples, tomatoes, or bell peppers. and vegetables to a delicious brown crustiness on Good baking dishes are deep enough to the outside without overcooking the interior. accommodate the layers of a lasagna, while their large surface areas encourage evaporation, so Woks the finished recipe will be moist, but not wet, and The wok evolved over the centuries as the most delicately golden on top. Consider the quantities efficient design for cooking over flames. Stir-frying, you will be cooking when choosing an ovenproof the technique used most often in wok cooking, dish for baking. A good metal baking dish should remains the perfect way to cook over very high heat feel heavy for its size because it’s made from metal in a very short time. Stir-frying works better on gas thick enough to resist warping and hot spots. Plain burners than on electric ones, because gas flames aluminum or an aluminum alloy (which is even better, surround the wok with the intense heat needed for because it’s stronger) are the choices of many chefs. short cooking times. Some woks have flat bottoms, These pans are heavy enough, but not too heavy, and which make the wok stand straight on an electric perform better on top of the stove than stainless- or ceramic burner without support, but this defeats steel pans, which look better but can’t match the purpose of the classic design, which is to aluminum’s superb conductivity. Ceramic ovenproof concentrate intense heat at the center. Some have dishes work equally well, especially when roasting nonstick coatings, which are not suitable for cooking tomato-based dishes. Baking dishes are also on high heat, and electric woks don’t get hot enough. available in enameled cast iron and in glass. Both Choose a wok made from carbon steel rather than have the advantage of being dishwasher safe. These stainless steel or aluminum. Cooks sometimes prefer dishes are suitable for serving food such as a lasagna a cast-iron wok for stir-frying on an electric cooktop at the table. A baking dish that can also be used on a because it holds the heat better than carbon steel. cooktop is especially helpful. 7 UUSS__000066--000077__OOnnee__PPoott__iinnttrroo..iinndddd 77 2222//0033//22002211 1188::3399 UUSS__000088--000099__OOnnee__PPoott..iinndddd 88 2222//0033//22002211 1155::1144 COOKED ON THE STOVETOP You can create a wonderful array of dishes using just one pot, from warming curries and stews to noodle soups, tagines, and elegant seafood bowls. UUSS__000088--000099__OOnnee__PPoott..iinndddd 99 2222//0033//22002211 1155::1144 COOKED ON THE STOVETOP Creamy potato and leek soup PREP + COOK TIME 30 MINUTES | SERVES 2 This soup is brimming with flavor and makes a perfect warming starter or lunch on a chilly day. Cheese and prosciutto toasts served alongside take this soup course to another level. Comfort food at its finest. 1 tsp olive oil 1 Heat the olive oil in a medium saucepan over medium heat. Add the 1 garlic clove, coarsely chopped garlic, leek, celery, potato, and thyme; cook, stirring, for 2 minutes or 1 leek, white part only, coarsely chopped until the leek softens. 2 celery stalks, trimmed, coarsely chopped 2 Add the stock and cream to the pan, bring to a boil, reduce the heat; 2 large potatoes (400g), peeled and simmer, covered, for 15 minutes or until the vegetables are softened. diced into 1⁄2 in (1cm) pieces Season with salt and pepper to taste. Let stand for 10 minutes. 1 tbsp fresh thyme leaves, plus extra to garnish 3 Make the cheese and prosciutto toasts. Place the prosciutto and bread 3 cups (750ml) chicken or vegetable stock on an oven tray lined with parchment paper; top the bread with the 1⁄3 cup (80ml) heavy cream cheddar cheese. Cook in the oven at 400°F (200°C) for 8 minutes or until salt and freshly ground black pepper the cheese has melted and the prosciutto is crisp. Top the cheese toasts with crumbled prosciutto. cheese and prosciutto toasts (optional) 4 Using a food processor, blender, or immersion blender, purée the soup 1 tsp olive oil until smooth. Add a little extra water or stock if the soup is too thick. 2 slices prosciutto Season with freshly ground black pepper. Serve the soup sprinkled with 4 slices sourdough bread thyme leaves and with cheddar cheese toasts on the side, if you like. 1⁄2 cup (60g) grated cheddar cheese TIP This soup can be made a day ahead; reheat just before serving, while cooking the prosciutto and cheddar cheese toast. 10 UUSS__001100--001111__VVeeggeettaabbllee__ssoouupp__wwiitthh__cchheeddddaarr__ttooaasstt..iinndddd 1100 2222//0033//22002211 1155::1144