Read Online One Pan, Two Plates by Carla Snyder - Free Book Online Page A
Authors: Carla Snyder
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2
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½ tsp salt
Pinch of cayenne pepper
Freshly ground black pepper
Freshly grated nutmeg
2 tbsp unsalted butter
2 large Yukon gold potatoes, scrubbed, halved lengthwise, and thinly sliced crosswise
4 oz/115 g ham, diced
2 garlic cloves, minced
1½ cups/360 ml heavy cream
4 oz/115 g Gruyère cheese, shredded
1. Preheat the oven to 375°F/190°C/gas 5.
2. Combine the salt, cayenne, and a sprinkling of black pepper and nutmeg in a small bowl and set aside.
3. In a 12-in/30.5-cm ovenproof skillet over medium heat, melt the butter. When the butter is melted, remove from the heat and arrange one-third of the potatoes in the pan, overlapping them slightly. Sprinkle half of the seasoned salt over the top followed by half the ham and half the garlic. Arrange a second layer of potatoes the same way and top it with the remaining seasoned salt, ham, and garlic. Add about half of the cream, top with the remaining potatoes, and pour in the remaining cream.
4. Return the gratin to medium heat and heat until the juices are bubbling, then transfer the pan to theoven. (If your oven hasn’t preheated by the time you finish assembling the dish, just simmer it gently on low heat until the oven reaches temperature.) Bake the gratin for 30 minutes, then scatter the cheese over the top and bake until the top is browned and the potatoes are tender, about 15 minutes longer. To check, pierce the potatoes with the tip of a sharp knife; there should be no resistance.
5. Scoop the gratin onto two warmed plates and serve hot.
it’s that easy: If you don’t have one, a mandoline slicer is a worthwhile kitchen gadget to acquire for your batterie de cuisine. A basic one is inexpensive and you can save countless hours of cutting vegetables into perfectly thin slices.
extra hungry? A green salad is a welcome accompaniment to this rich and satisfying meal. It could be as easy as a few handfuls of arugula, thinly sliced fennel, Kalamata olives, a squirt of lemon juice, and a glug of olive oil.
in the glass: Look for an unoaked Chardonnay. It’s getting easier to find them since many wine drinkers are looking for more fruit-forward, food-friendly whites. Look for bottlings from Coppola, Kim Crawford, and Toad Hollow for good value.
Thyme-Dusted Pork Medallions
with PEAR-RUTABAGA MASH
Pork tenderloin is a delicious, easy weeknight dinner, and it cooks up even faster when cut into pork medallions. Everyone knows that pork, sweet potatoes, and apples are great together, but did you know that Porky loves to be partnered up with rutabaga and pear just as much? Aside from being fun to say, old-fashioned rutabaga is kind of like a squash, kind of like a turnip, and every bit as delicious as either. The saucy yellow-orange mash and thyme-scented meat is, to borrow a phrase, “what’s for dinner.”
........
START TO FINISH 45 minutes
...
HANDS-ON TIME 25 minutes
...
serves 2
........
10 oz/280 g pork tenderloin, silver skin removed if necessary (see “It’s that easy,” page 83 ), cut crosswise into rounds about 1 in/2.5 cm thick
Salt and freshly ground black pepper
1 tsp minced fresh thyme
1 tbsp olive oil
1 medium rutabaga (see “It’s that easy”), peeled and cut into ½-in/12-mm dice
1 shallot, chopped
1 cup/240 ml fresh orange juice
1 ripe pear, peeled, cored, and cut into 1-in/2.5-cm cubes
3 tsp unsalted butter
1 tsp orange zest
1. Season the pork medallions on both sides with salt and pepper. Sprinkle the thyme over one side of the pork and press down to help it stick. Set the pork aside on a plate.
2. Heat a 12-in/30.5-cm skillet over medium-high heat and add the olive oil. When the oil shimmers, add the pork medallions to the pan, thyme-side down, and brown them, about 2 minutes. Turnwith tongs and brown on the second side, about 2 minutes longer. Transfer the pork pieces to a plate. (They will not be cooked through at this point.)
3. Add the rutabaga, shallot, and ½ tsp salt to the hot pan and sauté the
........
½ tsp salt
Pinch of cayenne pepper
Freshly ground black pepper
Freshly grated nutmeg
2 tbsp unsalted butter
2 large Yukon gold potatoes, scrubbed, halved lengthwise, and thinly sliced crosswise
4 oz/115 g ham, diced
2 garlic cloves, minced
1½ cups/360 ml heavy cream
4 oz/115 g Gruyère cheese, shredded
1. Preheat the oven to 375°F/190°C/gas 5.
2. Combine the salt, cayenne, and a sprinkling of black pepper and nutmeg in a small bowl and set aside.
3. In a 12-in/30.5-cm ovenproof skillet over medium heat, melt the butter. When the butter is melted, remove from the heat and arrange one-third of the potatoes in the pan, overlapping them slightly. Sprinkle half of the seasoned salt over the top followed by half the ham and half the garlic. Arrange a second layer of potatoes the same way and top it with the remaining seasoned salt, ham, and garlic. Add about half of the cream, top with the remaining potatoes, and pour in the remaining cream.
4. Return the gratin to medium heat and heat until the juices are bubbling, then transfer the pan to theoven. (If your oven hasn’t preheated by the time you finish assembling the dish, just simmer it gently on low heat until the oven reaches temperature.) Bake the gratin for 30 minutes, then scatter the cheese over the top and bake until the top is browned and the potatoes are tender, about 15 minutes longer. To check, pierce the potatoes with the tip of a sharp knife; there should be no resistance.
5. Scoop the gratin onto two warmed plates and serve hot.
it’s that easy: If you don’t have one, a mandoline slicer is a worthwhile kitchen gadget to acquire for your batterie de cuisine. A basic one is inexpensive and you can save countless hours of cutting vegetables into perfectly thin slices.
extra hungry? A green salad is a welcome accompaniment to this rich and satisfying meal. It could be as easy as a few handfuls of arugula, thinly sliced fennel, Kalamata olives, a squirt of lemon juice, and a glug of olive oil.
in the glass: Look for an unoaked Chardonnay. It’s getting easier to find them since many wine drinkers are looking for more fruit-forward, food-friendly whites. Look for bottlings from Coppola, Kim Crawford, and Toad Hollow for good value.
Thyme-Dusted Pork Medallions
with PEAR-RUTABAGA MASH
Pork tenderloin is a delicious, easy weeknight dinner, and it cooks up even faster when cut into pork medallions. Everyone knows that pork, sweet potatoes, and apples are great together, but did you know that Porky loves to be partnered up with rutabaga and pear just as much? Aside from being fun to say, old-fashioned rutabaga is kind of like a squash, kind of like a turnip, and every bit as delicious as either. The saucy yellow-orange mash and thyme-scented meat is, to borrow a phrase, “what’s for dinner.”
........
START TO FINISH 45 minutes
...
HANDS-ON TIME 25 minutes
...
serves 2
........
10 oz/280 g pork tenderloin, silver skin removed if necessary (see “It’s that easy,” page 83 ), cut crosswise into rounds about 1 in/2.5 cm thick
Salt and freshly ground black pepper
1 tsp minced fresh thyme
1 tbsp olive oil
1 medium rutabaga (see “It’s that easy”), peeled and cut into ½-in/12-mm dice
1 shallot, chopped
1 cup/240 ml fresh orange juice
1 ripe pear, peeled, cored, and cut into 1-in/2.5-cm cubes
3 tsp unsalted butter
1 tsp orange zest
1. Season the pork medallions on both sides with salt and pepper. Sprinkle the thyme over one side of the pork and press down to help it stick. Set the pork aside on a plate.
2. Heat a 12-in/30.5-cm skillet over medium-high heat and add the olive oil. When the oil shimmers, add the pork medallions to the pan, thyme-side down, and brown them, about 2 minutes. Turnwith tongs and brown on the second side, about 2 minutes longer. Transfer the pork pieces to a plate. (They will not be cooked through at this point.)
3. Add the rutabaga, shallot, and ½ tsp salt to the hot pan and sauté the
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