Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven Kindle Edition
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About the Author
Molly Gilbert, a graduate of the French Culinary Institute, is a cooking instructor, food blogger (dunkandcrumble.com), former private chef, and recipe tester in the kitchen of Saveur. She lives in Seattle.
Excerpt. © Reprinted by permission. All rights reserved.
I love a good one-pot meal. Really, who doesn’t? Maximum ease, minimal cleanup, and boom: dinner. But beyond soup, chili, and stew, the one-pot meal quickly loses its legs. It’s pretty much all soupy stuff, all the time. And do you really want to eat Dad’s “famous” beef chili again? (Sorry, Dad.)
I want the simplicity and ease of a one-pot meal, but I want more. I want the flexibility to get creative. I want an elegant, satisfying, complete meal. And most of all, I want amazing, intense flavor.
Enter the sheet pan. Also known as a “half sheet” or “rimmed baking sheet,” the sheet pan is one seriously underrated kitchen tool. Sheet pans combine pure ease (easy prep, easy process, easy cleanup) and interesting, sophisticated flavor. Beef stew? Try rack of lamb with herby breadcrumbs and buttered carrots. All on one pan, in the oven. No mess, no fuss. Boom! Dinner. “Sheet pan cooking” means roasting, baking, and broiling, three methods that concentrate and intensify flavor. That’s just science talking, not me. If you too tune out when science starts to talk, take courage—it’s actually pretty simple: The shallow sides of a sheet pan allow your oven’s dry, even heat to fully surround that chicken breast (or stuffed eggplant or shrimp or cherry tomato) and draw out its natural sugars, producing a crisp brown exterior and an amazingly tender and juicy interior. So you get succulent chicken, syrupy fruit, crisp potatoes, and tomatoes that taste like dinnertime candy, all by tossing a few fresh things on a pan and then simply shutting your oven door. Constant stirring? Nope. Chance of hot oil jumping up and viciously splattering your wall/stovetop/new silk shirt? No, thanks. Browning meat “in batches”? Who’s got time for that when there are guests to entertain, kids to play with, episodes of the latest cable drama to binge-watch?
This book is a roadmap for getting impressively flavorful food on the table simply and enjoyably. Does it use a few shortcuts, like frozen rice and packaged polenta? You bet it does. Do I care about taking time in the kitchen to cook entirely, 100 percent from scratch? Of course I do . . . sometimes. Other times it’s seven o’clock and I’ve just come home from work and care about nothing but getting a passable meal near my face quickly, instead of throwing my hands up and eating cheese and crackers for dinner.
The truth is, we don’t always have time to stand over a pot of polenta for an hour to get it perfectly, authentically smooth. That’s okay. I’ve developed these recipes for real people, taking care to focus on fresh and simple ingredients and the occasional shortcut (see: packaged polenta in a tube), in the hopes of making it easy to pull mouthwatering, sophisticated full meals from your oven.
Sound like a plan? Great. Let’s get cooking.
- ASIN : B00KLDEKX4
- Publisher : Workman Publishing Company; Illustrated edition (December 2, 2014)
- Publication date : December 2, 2014
- Language : English
- File size : 65109 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Enabled
- Print length : 305 pages
- Lending : Enabled
- Best Sellers Rank: #75,319 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
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Top reviews from the United States
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Alas, that is not the case.
The first chapter is for appetizers, not suppers, that just happen to be made on a sheet pan. So, think of any appetizer that happens to be made on a baking sheet. For example, bake a wheel of brie--on a baking sheet! Or crispy chickpeas, or spiced nuts, or roasted radishes. That's the first chapter: 18 recipes that I do not need and which are not supper.
The poultry chapter does have dinner recipes. But...a good number rely on "cooked shredded chicken." I thought the whole point was to cook the entire meal on the sheet pan? And then other recipes just seem dumb or gimmicky, like cook turkey burgers on a baking rack set on the sheet pan or, hey, instead of roasting a chicken in a roasting pan, roast it on a baking sheet!
The meats chapter relies on some pretty expensive cuts--different steaks, rack of lamb (!), leg of lamb, sirloin steak, beef tenderloin, etc. I am not tempted to cook a $15 steak or $40 rack of lamb on a sheet pan. Other recipes, like cook meatloaf on a sheet pan (which has been around a long time) rather than in a pan. Fish recipes largely rely on very expensive fish that are not available in most places (e.g., recipes calling for two whole red snappers, black cod, arctic char, thick-cut halibut, swordfish).
And then some vegetarian recipes , like pasta, that require you make the pasta separately. Or french bread pizza (come on). Some strange recipes here, too, more appetizers than supper. For example, Caesar salad on garlic toast is a vegetarian supper (?), or stuffed mushrooms accompanied by "garlic knots" which are simply canned crescent rolls brushed with garlic olive oil (?).
After going through the entire book, I have three supper recipes that I wish to try that will work for my family, One is the cover recipe, and it will not be one we can have often due to the high cost and limited availability of arctic char.
What follows the mains (the suppers) is a slew of recipes that range from the obvious (standard cookies, such as chocolate chip and peanut butter) to the bizarre to the unusable. The strangest one if the the "doughnut apple cobbler." This is the recipe: toss apples with sugar, spices and butter on a sheet pan, than bake, Remove from the oven and top with 8 whole, glazed doughnuts and bake until doughnuts are warmed through. What??? Then there is a 16-step, 3-page long recipe for homemade poptarts, as well as standard recipes, such as scones, elaborate cinnamon rolls, focaccia, garlic bread, plain roasted potatoes, granola, biscuits, chocolate sheet cake, tart, or, annoyingly, desserts baked in ramekins that are SET on a sheet pan. Really? Nothing surprising, these are recipes that are always baked on sheet pans for heaven's sake. These are not suppers.
It would be ok if the "other" recipes were limited to being a few bonus recipes, but no:
Pages 6-40: Appetizers.
Pages 41-180: Suppers, most of which do not fit the model of what is on the cover.
Pages 182 through 284: desserts and biscuits etc, NOT suppers
More than half the book--61 out of 120 recipes-- are NOT suppers.
By A. Sterk on January 20, 2015
Top reviews from other countries
Many of the recipes have a LOT of prep required. Food processors are a must! You're making sauces and marinades, chopping up many ingredients to make toppings/sides/etc.
I was expecting super simple recipes.