Read Online The Can't Cook Book: Recipes for the Absolutely Terrified! by Jessica Seinfeld - Free Book Online Page B

skillet on the stove and turn the heat to medium. Measure and pour in the oil and heat until it shimmers (1 to 2 minutes). Using tongs, add the pork (you should hear a gratifying sizzle). Cook until the undersides are golden brown, 5 to 6 minutes. Using tongs, flip (they should release easily from the pan) and continue to cook until an instant-read thermometer inserted into the center through the side reads 145°F, 5 to 6 minutes more. Use your tongs to hold each chop on its side to sear the fat.
     
    4.   Transfer the pork to plates. Measure and pour the apple cider into the skillet and return it to medium-high heat. Using a wooden spoon, scrape up the yummy browned bits from the bottom of the pan. Let the cider simmer (low boil) for 2 to 3 minutes to thicken it just slightly. Spoon it over the pork chops.
     

BROILED LAMB CHOPS WITH MINT JELLY
    ACTUAL WORK TIME: 10 minutes | TOTAL TIME: 25 minutes | SERVES: 4
     
    Look at how few ingredients are needed here! You can do this. Buy yourself a nice mint jelly at a better grocery store.
     
    8 small loin lamb chops (about 1 inch thick)
    3 / 4 tsp. kosher salt
    1 / 4 tsp. freshly ground black pepper
    Your favorite mint jelly
    Tools needed: rimmed sheet pan, measuring spoons, tongs, kitchen timer, instant-read thermometer.
Don’t Panic: Broiling might scare you. All you need to do is check your timer and stick your head in the oven (but not completely) to check on what’s happening.
     
    1.   Take the lamb out of the refrigerator and let it come to room temperature, about 15 minutes.
     
    2.   Heat the broiler (with the oven rack about 4 inches from the top).
     
    3.   Measure the salt, then pinch and sprinkle about half of it evenly over the tops of the lamb. Turn the lamb over and sprinkle with the remaining salt. Then season both sides with the pepper (about 6 turns on a pepper mill per side).
     
    4.   Place the lamb on a rimmed sheet pan. Transfer to the oven and broil 4 to 5 minutes on the first side. Now, remember—broiling happens very quickly. Keep your eye on these. Flip the lamb and broil 3 to 4 minutes more for medium-rare (125° to 130°F internal temperature). To check the internal temperature, insert an instant-read thermometer through the side to reach the center without touching the bone. Check the meat temperature chart , if need be, for desired doneness. Serve with mint jelly.
     





ROASTED STRIPED BASS & TOMATOES
    ACTUAL WORK TIME: 10 minutes | TOTAL TIME: 30 minutes | SERVES: 4
     
    Soooo elegant and delicious! What’s more, there is no easier way to cook a piece of fish. This is a great first step out of Can’t Cooksville in the fish category.
     
    2 pints grape tomatoes
    8 sprigs thyme
    4 cloves garlic
    2 T. plus 1 tsp. e.v. olive oil
    1 tsp. kosher salt ( 1 / 2 tsp. + 1 / 2 tsp.)
    1 / 4 tsp. freshly ground black pepper ( 1 / 8 tsp. + 1 / 8 tsp.)
    4 pieces striped bass, salmon, or halibut fillet (6 oz. each, about 1 inch thick)
    Tools needed: cutting board, chef’s knife, rimmed sheet pan, measuring spoons, kitchen timer, paring knife.
    * How-to:
    Smash and peel garlic
    Check when fish is done
Don’t Panic: Smashing the garlic could bring you joy. Taking the fish out of the oven at the right time is a “moment,” but it’s easily explained for you here .
     
    1.   Heat the oven (with the oven rack in the middle) to 425°F. Wash the tomatoes and thyme sprigs and place in a rimmed sheet pan. Smash and peel the garlic * and add to the pan along with 2 T. of the oil, 1 / 2 tsp. of the salt, and 1 / 8 tsp. of the pepper (about 6 turns on a pepper mill). Toss everything together with your hands.
     

    2.   Wash the fish and pat dry with paper towels. Place in the middle of the pan, pushing the tomatoes aside as you need to. Measure the remaining 1 tsp. oil and drizzle a few drops over the top of each piece of fish and rub to coat. Measure the remaining 1 / 2 tsp. salt, then pinch and sprinkle over the tops. Then season the tops with the