Editors of Martha Stewart Living - One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More

Copyright 2014 by Martha Stewart Living Omnimedia, Inc.

All rights reserved.
Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House LLC, a Penguin Random House Company, New York.
www.crownpublishing.com
www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Random House LLC.

Library of Congress Cataloging-in-Publication Data is available.

ISBN 978-0-307-95441-1
eBook ISBN 978-0-307-95442-8

Cover design by Gillian MacLeod
Cover photograph by Christina Holmes
See for a complete list of photo credits.

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This book comes at an opportune time. We are all so busy, with a myriad of obligations that distract us from the kitchen and electronic devices that lure us from the stove. Here is an excellent solution: the One Pot solution. With this collection of recipes, we can all get delicious, healthy, easy meals on the table on a daily basis. This practical approach to cooking makes preparation much simplerand cleanup much quicker.

Our one-pot dishes are cleverly designed to combine varied tastes and textures using interesting but accessible ingredients. The recipes make use of six different types of cookwareand the results clearly demonstrate the distinctive features of each. The Dutch oven cooks slowly and renders tender results. The skillet is ideal for sauting, the stockpot for simmering. The roasting pan can be used for more than roastsadd other ingredients, and everything cooks perfectly in one delightful dish (see ). The slow cooker permits us to put a meal together in minutes and let it cook on its own for hours. The old-fashioned pressure cooker has become the new darling of the kitchen, speeding up long preparations while preserving taste, color, and flavor in amazing ways. (And the new versions are well priced and do not terrify us as much as the vintage models!)

You probably already have the necessary cookware in your kitchen. I hope this book helps you use all of it to create masterpieces for yourself, your friends, and your family, each and every day.

P.S. Of course, we didnt forget dessert. In the spirit of our streamlined dinners that dont require much of our time or effort, weve included ten of our favorite finales: cakes, cookies, rustic fruit desserts, and moreeach one as easy as the next.

The Dutch oven is ideal for the quintessential one-pot meal: a long-simmered stew or braise with fork-tender meat and vegetables. The hefty, good-looking pot goes from the stovetop to the oven and even to the center of the dinner table.

The Basics

A Dutch oven is a heavy pot, usually cast iron, with a lid. It also goes by the name French oven (the pot called a braiser is similar, but tends to be a little shallower). Whatever you call it, this vessel excels at stewing and braising: browning ingredients and then adding liquid. (The main difference between stewing and braising is that the former usually uses small pieces of meat and more liquid and the latter uses larger cuts and less liquid.) Both techniques are commonly used for tougher cuts of meat, such as pork shoulder or beef chuck. The cooking may take several hours, but that time is largely unattended and you are rewarded for your patience with deliciousness.

Even if an ingredient doesnt take hours to cook (as with chicken and sausage), it can still benefit from the two-step process: Brown the meat to give it color and develop a rich flavor base in the pot. Then add liquid, and let it all cook together slowly, allowing the flavors to meld in the process.

Cooking Tips

Dont rush the browning of the meat. Heat oil in the pot, and add the meat in batches if necessary; crowding the pan can cause the meat to steam rather than brown. Dont move the meat until its well browned; pieces are ready to turn (use tongs for this) when they release from the pan easily. Make sure you brown all sides unless the recipe specifies otherwise.

While browning the meat, reduce the heat if the bottom of the pot is looking very dark. After browning a batch, if the bits in the pan look burned, wipe them out with a paper towel and add more oil.

While cooking, the liquid should be at a bare simmer. This is often done on the stovetop, but a low oven (275 to 300F) works, too. Even if a recipe specifies one method, you can always choose the other, depending on whether you want to free up a burner or oven space. Adjust the heat as necessary to achieve a simmer.

Think ahead: Stews and braises usually taste even better a day or two after cooking, making them ideal for busy weeks or for entertaining.

EASY-TO-GRIP HANDLES

These pots are heavy empty, let alone when full. Make sure handles are comfortable to hold (even with oven mitts), so you can get a firm grip.

TIGHT-FITTING, HEATPROOF LID

This traps moisture, so slow-cooked dishes dont dry out. It needs to be able to take the heat of the oven.

CAST-IRON CONSTRUCTION

This metal heats evenly for searing and retains heat beautifully, for cooking over low temperatures without developing hot spots or causing food to burn. Coating the metal with colorful, glossy enamel makes it attractive, easy to maintain, and versatile (raw black cast iron can rust, and it reacts with acidic ingredients).

A NOTE ABOUT SIZE

A six- to eight-quart model is a good betbig enough for a whole chicken or big batch of stew, but not unwieldy. Round versus oval is a matter of personal preference.