Cover image for Stylish one-dish dinners : stews, stir-fries, roasts, braises, and more for family dinners and entertaining friends
Title:
Stylish one-dish dinners : stews, stir-fries, roasts, braises, and more for family dinners and entertaining friends
Author:
Eckhardt, Linda West, 1939-
Personal Author:
Edition:
First edition.
Publication Information:
New York : Doubleday, 1999.
Physical Description:
xxii, 230 pages : illustrations ; 25 cm
General Note:
Includes index.
Language:
English
ISBN:
9780385491792
Format :
Book

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Central Library TX740 .E355 1999 Adult Non-Fiction Central Closed Stacks
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Collins Library TX740 .E355 1999 Adult Non-Fiction Open Shelf
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Kenmore Library TX740 .E355 1999 Adult Non-Fiction Open Shelf
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Summary

Summary

The James Beard Award-winning authors ofEntertaining 101are 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. InStylish 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.


Author Notes

Katherine West Defoyd is part of a mother-daughter team committed to high-protein eaters whose most recent book, "Entertaining 101," won the 1998 James Beard Award for the Best Entertaining Cookbook. She lives in Maplewood, New Jersey.

(Bowker Author Biography)


Reviews 3

Booklist Review

The harried cook dreams of a world in which one dish suffices to make a full meal. Eckhardt and DeFoyd understand that no single preparation ever supplies every nutritional need, not to mention the need for varied tastes and textures. So with each one-dish main course recipe they offer, they further supply a simple menu to round out and complement the meal's star attraction. This increases the book's value for the cook who needs more to create good food than just a single recipe. Eckhardt and DeFoyd's dishes come from many backgrounds, but all emphasize strong flavors through a liberal use of herbs and spices readily available in supermarkets. Both Texas and Cincinnati chilis appear here, and beyond expected Mexican and Italian standards, there's a lamb stew hailing from Uzbekistan. The authors' substantial salads make especially good main dishes for hot weather dining. --Mark Knoblauch


Publisher's Weekly Review

Cook in one pot, serve on one plate. Although it's hardly a new concept, cooks who are short on time but big on entertaining will savor the sophisticated simplicity of this latest entr‚e from Eckhardt and DeFoyd, winners of a James Beard Award for their previous book, Entertaining 101. Borrowing from one-pot cooking traditions around the world, they offer recipes for dishes as diverse as Chinese-style Braised Bok Choy and Chicken in a Ginger Sauce, Italian-inspired Risotto with Apples and Sausage and even Real Texas Chili. Cooks should keep in mind, however, that cutting down on the cleanup by using only one pot doesn't necessarily reduce the time spent cookingÄabout half the recipes require more than an hour of preparation and cooking time. Still, there are as many that take less than 30 minutes to make, and the authors offer advice on taking advantage of such time-cutting devices as the pressure cooker and microwave oven. Accompanying each recipe are tips on presenting the dish to make a singularly memorable meal. (Aug.) (c) Copyright PWxyz, LLC. All rights reserved


Library Journal Review

Eckhardt (mother) and DeFoyd's (daughter) Entertaining 101 offered complete menus with recipes; this time, their approach is more low-key, with one recipe at the center of a casual meal and suggestions, such as a store-bought dessert or appetizer, to round out the menu. Although these are more informal dinners, any of them would be suitable for entertaining, and the authors include presentation and serving suggestions for each menu. Although a few of the dinners do call for a separate side dish, so are not quite "one-dish" meals, all of the menus are quick and easy, and Eckhardt and DeFoyd's latest should appeal to most busy cooks. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Excerpts

Excerpts

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, then remove 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. Excerpted from Stylish One-Dish Dinners: Stews, Stir Fry, Family Dinners, and Entertaining Friends by Katherine West DeFoyd, Linda West Eckhardt All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

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