Dinner Plan: Simple Weeknight Recipes and Strategies for Every Schedule - Hardcover

Brennan, Kathy; Campion, Caroline

Hardcover

ISBN 10: 1419726587 ISBN 13: 9781419726583

Verlag: Abrams, 2017

Inhaltsangabe

From the authors of the IACP award-winning cookbook KEEPERS, an entirely new and personalized approach to tackling the dinner dilemma:
 
Between juggling work, family activities, mismatched schedules, and often bare refrigerators, there are all sorts of situations that make weeknight cooking a universally challenging—and frustrating—experience. The Dinner Plan offers five meal strategies—Make-Ahead, Staggered, One-Dish, Extra-Fast, and Pantry—that will help get dinner on the table no matter what the workweek throws at you. The 135 recipes—from main dishes to sides to salads and “lifesaver” condiments—provide lots of practical options whether time is super-tight, you haven’t had a chance to run to the store, or everyone is coming home at a different time. 
 
And most importantly, all of the recipes are “keepers”—brag-worthy, reliable, crowd-pleasing preparations that you’ll confidently turn to again and again. Shrimp Scampi, Sheet-Pan Chicken Fajitas, Foolproof Carbonara, and Mexican Skillet Lasagna are just a few examples of doable recipes that will earn their place in any busy cook’s repertoire. Rounded out with plenty of tips and a bonus section on healthful snacks called The Forgotten Meal, The Dinner Plan is every home cook’s indis­pensable weeknight dinner guide.

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Über die Autorin bzw. den Autor

Kathy Brennan is a food/cookbook editor and writer. A winner of the Bert Greene and James Beard Journalism Awards and a graduate of New York's International Culinary Center, she was a senior editor at Saveur and also worked at Gourmet and Food Arts.
 
Caroline Campion is a freelance writer and the creator of the award-winning food blog DevilAndEgg.com. She was also a senior editor at Saveur, GQ, and Glamour and has contributed to the New York Times, Martha Stewart, Redbook, and Cherry Bombe.
Their first book together, KEEPERS: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and the Secrets to Happiness in the Kitchen, won the International Association of Culinary Professionals Cookbook Award for General Excellence in 2014 and was chosen by NPR as one of its Good Reads of 2013. The Boston Globe also called it possibly "the best-value weeknight cookbook around".
 

Von der hinteren Coverseite

Between juggling school, work, mismatched schedules, and often bare refrigerators, there are all sorts of situations that make weeknight cooking a universally challengingùand frustratingùexperience. Dinner Plans offers five meal strategiesùMake-Ahead, Staggered, One-Dish, Extra-Fast, and Pantryùthat will make weeknight dinners effortless. Each of the 135 recipes, from main dishes to sides to salads and ôlifesaverö condiments, provide lots of practical Monday through Friday options whether time is super-tight, the fridge is empty, or everyone is coming home at a different time. And all of the recipes are ôkeepersöùbrag-worthy, reliable, crowd-pleasing preparations that youÆll confidently turn to again and again. Shrimp Scampi, Sheet-Pan Chicken Fajitas, Zucchini and Parmesan Frittata, Foolproof Carbonara, and Mexican Skillet Lasagna are just a few examples of go-to recipes that will earn their place in any busy cookÆs repertoire. Rounded out with plenty of tips and a bonus section on healthful snacks, Dinner P

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Dinner Plan

Simple Weeknight Recipes and Strategies for Very Schedule

By Kathy Brennan, Caroline Campion, Maura McEvoy

Abrams Books

Copyright © 2017 Kathy Brennan
All rights reserved.

ISBN: 978-1-4197-2658-3

Contents

Introduction, 5, 
About Us, 10, 
Its a Keeper, 12, 
MAINS, 
Fish & Shellfish, 17, 
Chicken & Turkey, 39, 
Beef & Pork, 73, 
Eggs, Rice & Meatless, 105, 
Pasta, 123, 
Soups, Sandwiches & Dinner Salads, 139, 
SIDES, 
Vegetables, 169, 
Starches & Grains, 207, 
The Forgotten Meal, 225, 
Lifesavers, 244, 
Recipes by Category, 246, 
Pantry Ingredients, 249, 
Acknowledgments, 250, 
Index, 251, 

CHAPTER 1

SHRIMP SCAMPI

Serves 4

One of the reasons we love this dish is because it's so versatile. Serve it as an hors d'oeuvre or appetizer or as a main course with rice, orzo, or your favorite grain, spooning the garlicky sauce over everything. It's also great with crusty bread. Many scampi recipes involve cooking the shrimp with the other ingredients. You can do that here, too, but the benefit of cooking the shrimp separately is two-fold: It's easier not to overcook them and you can whisk in the butter to create a smooth, emulsified sauce.

2 tablespoons olive oil, plus
extra, if needed
1½ pounds (680 g) large shrimp,
peeled, deveined, and patted
dry
Salt and pepper
3 garlic cloves, minced
Large pinch of crushed red
pepper flakes
½ cup (120 ml) dry white wine
4 tablespoons (55 g) unsalted
butter, cut into 4 pieces
1 lemon, zested and halved
lengthwise
Large handful of fresh flat-leaf
parsley, chopped (optional)
Half of the lemon from above,
cut into wedges (optional)

— In a large skillet, heat the oil over medium-high heat until it shimmers. Season the shrimp with salt and pepper, then put them in the skillet in a single layer. Cook, undisturbed, until the bottoms of the shrimp begin to turn pink, about 1 minute. Flip the shrimp over and cook until almost cooked through, about 1 minute more. Transfer the shrimp to a plate and set aside.

— Reduce the heat to medium, add the garlic, pepper flakes, and a little more oil if the pan seems dry, and cook, stirring often, until the garlic just starts to turn golden, about 1 minute. Add the wine, scraping up any caramelized bits from the bottom of the pan, and simmer until most of the wine has evaporated.

— Whisk in the butter one piece at a time, then season the sauce with salt and lemon juice from the lemon half. Add the cooked shrimp, any juices accumulated on the plate, the lemon zest, and parsley (if using) and toss together until the shrimp are warmed through, about 1 minute. Serve with lemon wedges, if you like.

TIP: As handy as it is to have a stocked freezer, it doesn't help much if dinnertime is approaching and you're staring at a package of rock-hard chicken. Defrosting items in the fridge overnight may be the best and easiest way to ensure they are ready to use, but what if you haven't planned ahead? The microwave is the fastest option, but can be uneven and affect the texture. We prefer this quick-defrost method, which is ideal for thinner ingredients and things like soups that have been frozen flat in resealable plastic bags: Make sure the food is sealed airtight, cover it with cold water in a bowl or pot, and submerge it with a plate or some such. Change the water every 30 minutes until the item is defrosted; breaking up pieces of fish or meat when they are soft enough will speed the process. A small container of pesto takes about 10 minutes, shrimp about 15, and boneless chicken breasts about 40.

BUFFALO SHRIMP TACOS

Serves 4

Call it our not-so-secret shame, but we are completely obsessed with the heat and tanginess of buffalo sauce. Although you may normally associate the intoxicating alchemy of butter and hot sauce with chicken wings, sports bars, and cold pitchers of beer, it also goes perfectly with shrimp, which we discovered when trying to come up with something new, handheld, and irresistible to serve during the Super Bowl. Now the tacos are on our tables year-round.

1 cup (240 ml) Greek yogurt or
sour cream
¼ cup (35 g) crumbled blue
cheese
1 garlic clove, minced
Salt and pepper
1/3 cup (40 g) all-purpose flour
1½ pounds (680 g) large shrimp,
peeled, deveined, and patted
dry
2 tablespoons vegetable oil
3 tablespoons (42 g) unsalted
butter, cut into 3 pieces
1/3 cup (75 ml) Frank's Hot Sauce
Eight 6-inch (15-cm) flour
tortillas, warmed (see Tip)
3 celery stalks, thinly sliced,
or ½ recipe Celery Salad
(page 201)

— In a small bowl, stir together the yogurt, cheese, and garlic. Season with salt and pepper, then set the yogurt mixture aside. Put the flour in a medium bowl and season with salt and pepper. Add the shrimp and toss until completely coated.

— In a large skillet, heat the oil over medium-high heat until it shimmers. Shake off any excess flour from the shrimp and put them in the skillet in a single layer. Cook, undisturbed, until the bottoms of the shrimp begin to turn pink, about 1 minute. Flip the shrimp over and cook until almost cooked through, about 1 minute more. Add the butter and hot sauce and stir until they form a thick sauce that completely coats the shrimp. Remove the pan from the heat. Divide the shrimp among the tortillas and top with some of the celery and reserved yogurt mixture.

TIP: If you have a favorite way to warm tortillas, use it. We usually wrap a stack of about 4 at a time in a layer of damp paper towels and microwave them on medium-high heat for about 20 seconds or wrap them in a layer of foil and bake at 250°F (120°C) for about 15 minutes. Either way, keep the tortillas wrapped until you're ready to use them, so they stay warm and pliable.

OKONOMIYAKI (JAPANESE "PIZZA") WITH SHRIMP

Makes about eight 3-inch (7.5-cm) pizzas

Okonomiyaki is a beloved crispy pancake-like dish that is sometimes called Japanese pizza, perhaps because of its shape or because it's cut into wedges, it's usually shared with others, and you can play with the ingredients (okonomiyaki means "as you like it, grilled"). Try it with thinly sliced pork, ham, or squid instead of the shrimp or leave out the protein altogether and add some shredded carrots.

Toppings vary depending on the region and include a Worcestershire-like sauce, Japanese mayonnaise, which is sweet and tart, bonito flakes, and pickled ginger. We typically use regular mayo or mayo and Sriracha, but it's also delicious plain. As for the size, we've scaled them down so they are easier to manage in the pan, but if you're feeling confident, make two in a 10-inch (25-cm) skillet and cut them into wedges.

3 large eggs
½ cup (120 ml) low-sodium
chicken broth or water
1 tablespoon oyster sauce
1 tablespoon soy sauce
½ teaspoon salt
2/3 cup (80 g) all-purpose flour
1/3 cup (45 g) cornstarch
5 cups (475 g) very thinly sliced
(crosswise) green cabbage (less
than 1 small head) or bagged
coleslaw mix
1 bunch of scallions, sliced
½ pound (225 g) large shrimp,
peeled, deveined, and roughly
chopped
1 tablespoon vegetable oil,
plus 1 tablespoon
Mayonnaise (optional)
Sriracha or hot sauce of your
choice (optional)

— In a large bowl, whisk together the eggs,...

Details zur Ausgabe

• Verlag: Abrams
• Erscheinungsdatum: 2017
• Sprache: Englisch
• ISBN 10: 1419726587
• ISBN 13: 9781419726583
• Einband: Gebundene Ausgabe
• Auflage: 1
• Anzahl der Seiten: 256
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: WordUnited GmbH; distribution@wordunited.com; ; Theodorstrasse 105; DUSSELDORF; 40472; Deutschland