By Carla Snyder
One pan + clean components = dinner for 2! With an emphasis on decreasing prep time and the standard sinkful of dishes, cooking teacher Carla Snyder serves up the right couple's consultant to uncomplicated, entire, and actually scrumptious meals—imagine Balsamic Braised chook Thighs with Figs and Creamy Polenta or Thyme-Rubbed Salmon with Shallots and Caramelized Cauliflower "Risotto"—that might be made in a single skillet, in under 60 mins. With recipes for home-cooked pasta, grains, sandwiches, pork, beef, chook, and seafood, plus wine or beer pairings for every dish, One Pan, Plates will nourish undefined, from newlyweds to drain nesters, each evening of the week.
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Additional info for One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two
Cover the pot, reduce the heat to medium-low, and simmer until the pears are just tender, 3 to 4 minutes. Remove the pears to a small bowl with a slotted spoon, but keep the ginger and liquid in the pot. Increase the heat to medium-high and boil the liquid until it’s reduced by half, 5 to 6 minutes. Pour the syrup over the pears and let them macerate until ready to serve. (The pears can be made ahead of time and stored in their syrup in the refrigerator for up to 3 days. ) To serve, cut the gingerbread cake into squares and set them on WsweetInterior_Layout 1 6/7/13 2:11 PM Page 49 serving plates.
Reheat it as necessary if it begins to solidify while you work. Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with a thin dishtowel. Arrange the pan so the long side is closest to you. You want to roll the strudel into a long log, not a short one. Set one single sheet of phyllo over the towel. Brush lightly all over with butter. Repeat for five more layers, buttering the top layer as well. Leaving a 2-inch (5-cm) margin around the edges, sprinkle the biscotti crumbs on the bottom half of the dough only.
Bring to a boil and cook without stirring for 5 to 10 minutes until the liquid is bubbly, deepamber, and reduced by more than half. Remove the pan from the heat and stir in the heavy cream. Pour the sauce into a small bowl to cool slightly. ), and add extra salt as desired. Serve the still-warm apples with caramel sauce drizzled on top and a scoop of vanilla ice cream on the side. These apples are best eaten the day they’re made, but leftovers can be stored in the refrigerator for 1 to 2 days and reheated in the microwave until warm.