Cast Iron Skillet One-Pan Meals
75 Family-Friendly Recipes for Everyday Dinners
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- 9,49 €
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- 9,49 €
Beschreibung des Verlags
Whip up 75 delicious, complete one-dish meals to make in your cast iron skillet.
One pan to rule them all, one meal to feed them all. The cast iron skillet is the most versatile pan in the kitchen, one that is universally beloved by home cooks and chefs alike. And there's nothing more convenient than being able to create an entire meal in one pan! Here you'll find a range of recipes for every taste and cooking skill level, organized by protein. Whether it’s a regular weeknight meal, a celebratory dinner, or a cookout in the backyard, you’ll find something to please every eater in your life.
In addition, author Jackie Freeman walks you through seasoning, caring for, and cooking with your cast iron, ensuring you’ll enjoy it—and the dishes you make in it—for life.
A taste of recipes inside the book:
Edamame-Ginger Rice with ChickenClassic Patty Melts with Caramelized Onions and CheddarSesame Pork Cutlets with Warm Mustard GreensWeeknight Orzo Paella with Mussels and ChorizoThai Green Vegetable Curry with Tofu and Rice CakesHarissa Chickpeas with Eggs and Chard
PUBLISHERS WEEKLY
The wonders of cast-iron cooking are celebrated in this versatile collection from chef Freeman (A Hearty Book of Veggie Sandwiches). The author offers tips on how to get the most out of a cast-iron skillet, including drying a cleaned pan on the stove top over low heat and then rubbing it with a bit of olive or vegetable oil. Freeman also shares practical shortcuts for dishes that require considerable preparation, most notably, a tangy spanakopita, which calls for store-bought phyllo sheets. Mouthwatering meatless options include dishes such as orecchiette with butternut squash, leeks, and sage. Tantalizing seafood dishes, such as brown butter halibut with celeriac, are as filling as they are zesty. Poultry, beef, and pork recipes feature unexpected but appealing flavor combinations, among them edamame-ginger rice with chicken, and grits-crusted ham and cheese quiche. All have the added bonus of only calling for one pan, and cleanup, Freeman shows, only requires a quick wipe with a paper towel followed by a rinse under hot water. Extolling the many virtues of cooking with cast iron, Freeman will make novice and seasoned chefs eager to practice their skills and ace one-pot meals.
