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Perfect One-Dish Dinners: All You Need for Easy Get-Togethers Hardcover – September 20, 2010
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The chicken can be rubbed with the spice, the bread cubes toasted, and the sausage and vegetables cooked up to 2 days in advance. After you just brown the chicken, mix the stuffing, bake, and serve. If you need to bake this dish in a disposable pan, remember that the thin foil will not retain heat like a heavy roasting pan, so you’ll need to increase the baking time by 10 to 15 minutes. --Pam Anderson
10–12 cups ½-inch bread cubes, plus 2 cups finely ground fresh bread crumbs (use a food processor) from a couple loaves of dense, crusty Italian or French bread
3 tablespoons Italian seasoning, divided
1 tablespoon plus ¾ teaspoon salt, divided
2½ teaspoons freshly ground black pepper, divided
2 teaspoons fennel seeds, minced
1½ teaspoons finely grated orange zest
2 tablespoons olive oil
8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed, rinsed, and patted dry
4 large split bone-in, skin-on chicken breasts (about 4 pounds), protruding rib bones and excess fat trimmed, rinsed, patted dry, and halved crosswise
1 pound bulk Italian sausage or 1 pound links, casings removed
2 medium onions, chopped (about 2 cups)
3 medium celery stalks, chopped (about 1 cup)
1½ cups finely chopped dried Turkish apricots
½ cup minced fresh parsley
2 large eggs
1 quart low chicken broth
Spread bread cubes in a single layer on a large baking sheet and spread bread crumbs on a separate baking sheet; let dry for several hours or overnight.
Adjust oven rack to lower-middle position; heat oven to 400 degrees. Bake bread cubes until golden brown, 12 to 15 minutes. (Do not toast crumbs.) Remove from oven and reduce oven temperature to 350 degrees.
Meanwhile, mix 2 tablespoons Italian herbs, 1 tablespoon salt, 2 teaspoons pepper, fennel, orange zest, and oil in a small bowl. Smear mixture over both sides of each piece of chicken.
Heat a large heavy roasting pan over two burners on medium-high heat. When wisps of smoke start to rise from pan, add chicken in 2 batches (breasts skin side down). Cook until skin is well browned (3 to 4 minutes), turn, and cook until chicken breasts lose their raw color on remaining side and skin on thighs is well browned, another couple of minutes. Remove from pan and set aside.
Add sausage to roasting pan and fry, stirring frequently to break it up, until it loses its raw color, about 5 minutes. Add onions and celery to pan and continue to cook until vegetables are soft, 7 to 8 minutes. In a large bowl, mix bread cubes, bread crumbs, sausage mixture, apricots, parsley, remaining 1 tablespoon Italian herbs, remaining ¾ teaspoon salt, and remaining ½ teaspoon pepper. Whisk eggs into broth in a medium bowl and pour over stuffing ingredients. Toss to coat and let stand for 10 minutes so bread absorbs broth.
Turn stuffing into unwashed roasting pan. Top with chicken (breasts skin side up) and bake until attractively brown and chicken is fully cooked, about 45 minutes. Remove from oven and let stand for 10 minutes before serving.
Drink An Alsatian white, a buttery West Coast Chardonnay or, for red, a delicate, fruity Pinot Noir
In Perfect One-Dish Dinners, the New York Times best-selling author Pam Anderson shares her secret for having people over without breaking stride: Make just one dish. Instead of a parade of offerings, she focuses attention on a single main course--a rustic tart, paella, grilled platter, or homey stew. Perfect One-Dish Dinners showcases about forty such meals, perfect for every season and occasion, all designed to wow guests, calm the cook, and relieve the dishwasher at the end of the night.
Stews for All Seasons
Roasting Pan Complete
Big Summer Salads and Grilled Platters.
But that's not all. If the cook wants to make something extra, Pam provides a compatible appetizer, salad, and dessert for every one dish. And as a special bonus, she throws in "nearly instant" alternatives for each--more than 200 mixable, matchable recipes. Whether for a book group, church get together, birthday party, or family supper, Perfect One-Dish Dinners makes easy, shareable meals perfectly doable. More than 200 recipes in all.
Recipe Excerpts from Perfect One-Dish Dinners
Salsa Verde Chicken with Herbed Cornmeal Dumplings
Baby Spinach Salad with Mangoes, Toasted Almonds, and Red Onions
Miniature Lemon-Raspberry Cakes
From Publishers Weekly
More About the Author
See what Pam's up to on her blog: www.threemanycooks.com
Top Customer Reviews
I can't say enough about the coq au vin blanc. It was so yummy I was dreaming about it long after we'd finished the pot. The photos are gorgeous, and I love that Pam includes optional wine pairings, appetizers, and desserts for almost every dish - so if you're entertaining a crowd, you've got your menu planned already.
None of the ingredients are foreign or hard to get, and we (a family of 2) are easily getting 4 meals out of each dish. That makes for a super economical dinner, even if you're splashing out for really nice prosciutto or wine.
Next on my list to make: the pecan pie sundaes. This Texan approves of any meal that ends with pecans!
This is more than just a collection of recipes. Pam Anderson's experience as a recipe developer is evident and she isn't afraid to break the rules of traditional methods if she finds something that works better. She'll tell you why it's better, too. From tips on how to make mac and cheese incredibly moist to great suggestions on replacing the meat in some dishes with seafood or vegetarian options, this book is full of great nuggets of culinary wisdom that will serve you well in the kitchen.
I love cookbooks and I was excited to try this one when it came available on NetGalley. Several weeks later, I'm a little...confused.
Make no mistake about it - this is a breathtakingly lovely book. There's a lot of valuable recipes here, but they're definitely of the "advanced student" variety, so do be aware of that. Almost every recipe has at least a dozen ingredients, and almost everything in this book is made completely from scratch - anytime dumplings or biscuits are working into a recipe, for instance, you *will* be making those dumplings from floury scratch.
There's nothing wrong with an advanced-level cookbook, but it's just strange because the book is marketed as "easy" recipes, and there's really nothing easy about these. No prep times are estimated with the recipes, but I'd guess that most of them take over an hour to prepare. Adding to my confusion is the whole "one-dish" premise isn't kept to - the introduction states that "one-dish" dinners are easier, and thus was born this book... but every "one-dish" comes complete with an appetizer and dessert suggestion... as well as the occasional side. Don't get me wrong - it's great to have the suggestions of sides and desserts for when they are wanted or needed, but this is especially weird because everything is grouped together as one "meal", rather than the usual entrees, sides, appetizers, desserts layout of most cookbooks. The practical upshot of this is that if you want to make the "Blueberry Cheesecake Ice Cream", you'd better remember that it was listed with the "Lobster Dinner", because there's no Table of Contents to get you there. (In all fairness, there is an alphabetized index in the back.Read more ›
For a dinner party I hosted recently, I prepared the Coq au Vin Blanc with Spring Vegetables. The recipe was not only easy to prepare, but it allowed me to cook the entire dish before my guests arrived so that I could enjoy their company. The aromas that permeated from this dish made the house smell wonderful and the taste was absolutely delicious. I served this dish with a goat cheese salad and homemade rolls to soak up the sauce from the main entrée. For dessert, I prepared the Pecan Pie Sundaes recipe from the cookbook. The whole table went silent as we devoured the sundaes and savored each and every bite. A few days after the party, I received an e-mail from one of my guests asking for the recipes because she loved the food and couldn't wait to make it for her family.
This cookbook includes recipes for appetizers, stews, casseroles, roasts, salads, desserts...the list goes on and on. If you are hosting a dinner party, or need recipes for simple yet flavorful dishes for weeknight meals, this book, as stated in its title, is perfect.
Most Recent Customer Reviews
All the recipes here are "doable". I can't wait to make most of the dishes. I am a Pam Anderson fan. I have most of her cook books.Published 19 days ago by Kim
I originally checked this out at my local library and fell in love with it! Each main course is coupled with appetizers/sides and a dessert. Read morePublished 1 month ago by nina n. simpson
This is an awesome cookbook! The first recipe we tried, Chicken Potpie, knocked our socks off and has become a highly requested item at our house. Read morePublished 2 months ago by Joyce
I have way too many cookbooks but I do love cookbooks. I cook a lot and am considered a pretty darn good cook. I love this cookbook! Read morePublished 3 months ago by Anonymous
Got this book as a gift from a friend who understands we don't have lots of time for fancy meals. This is our goto cookbook. Read morePublished 8 months ago by J. Thomas
I look for as few ingredients for a recipe as I can find. There were about 3 that I liked in this book. Photographs excellent.Published 11 months ago by Mary Lou Palmer
Really, one-dish meals, no kidding! They're easy, fast to prepare and taste like I had a half-a-minute in my life to fuss. Read morePublished 12 months ago by AutumnSunset