Clifford A. Wright
Format: PDF / Kindle (mobi) / ePub
From slow cooked stews to quick stir-fries to easy skillet dinners, the one-pot meal is a worldwide staple. Across continents and cultures, everyone appreciates the simplicity and fuss-free nature of a meal made in one vessel, whether it's a wok, a pot, or a casserole dish. In One-Pot Wonders, famed cookbook author and food authority Clifford A. Wright presents the world's favorite one-pot meals.
One-Pot Wonders features 250 recipes from every corner of the globe, each of them as simple as they are delicious. Offering less fuss, easy clean up, and straightforward cooking techniques, these recipes not only offer easy dinner solutions but real, homestyle food that represents the real way that people cook the world over. Plus, each recipe includes Wright's enlightening and delightful notes on the history and culture related to it.
- Features 250 recipes that are as great-tasting as they are simple to prepare
- Written by Clifford A. Wright, author of cookbooks such as Hot and Cheesy, The Best Soups in the World, and Bake Until Bubbly
- Includes quiches, casseroles, soups, stews, stir-fries, pies, skillet meals, and more
In One-Pot Wonders, Clifford A. Wright takes you on a tour of global food cultures while showing you exactly how easy it is to delight your family with delicious, comforting food.
oil 1 pound small white onions 1 ripe tomato (about 1⁄2 pound), peeled, seeded, and chopped (see box) 6 fresh basil leaves Salt, to taste 1 pound small new potatoes (any kind), peeled 1 pound green beans, trimmed 1. In a mortar, pound the parsley and garlic with the pestle until the pesto mixture is mushy. 2. In a large flameproof baking casserole, heat the olive oil over medium-high heat, then add the whole onions and cook, stirring, until yellow, about 4 minutes. Reduce the heat to low.
for garnish 1. Lay the pieces of pork tenderloin in front of you on a work surface. Butterfly each piece of tenderloin with a sharp knife by placing your guide hand on top of the piece and slicing in the middle with the knife, making sure you do not cut all the way through. Open the sliced meat, place the meat between two sheets of plastic wrap, and pound gently with a mallet until about 10 × 5 inches. 2. In a glass or ceramic casserole, stir together the buttermilk, egg, flour, and salt and
once the liquid has evaporated, the meat fries in its own fat. It’s a substantial meal and although you don’t need an accompaniment, I do like to serve some very simple broccoli slaw on the side, using the precut broccoli slaw bags I find in the supermarket mixed with vinegar and mayonnaise. 11⁄4 pounds boneless pork shoulder, with its fat, cut into 1-inch cubes 1 medium onion, quartered 2 large garlic cloves, chopped 4 fresh jalapeño chiles, 2 red and 2 green, seeded and cut into rings 1
Tunisia is a stew usually made with mutton, a stronger-tasting adult sheep. It is made with chickpeas, sugar, raisins, and almonds and is typically made for a special occasion. You could replace the almonds with chestnuts and add plums, prunes, and fresh apricots instead of raisins, too. Serve with warm Arabic bread or instant couscous soaked in some of the broth from the stew. The dried rosebuds can be purchased by searching the grocery and gourmet foods section of www.amazon.com. 1 teaspoon
vegetables, surrounding the chicken with excess vegetables, pushing them down into the spaces available. Place the colander, steamer basket, or top part of the couscousière on top of the larger pot. If the edge where the pot and colander join has a space for steam to escape, wrap a wet kitchen towel around to seal them. Cover the colander or steamer with a lid. Reduce the heat to medium or medium-low. 5. Steam until the chicken is tender and the juices run clear, about 2 hours, but check after