Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [1]
Wok-Seared Duck Salad
Tempura “Fish and Chips”
Beef and Broccoli
Banh Xeo: Vietnamese Crêpe
Pickled Cucumber, Carrot, and Daikon
Spicy Vietnamese Dipping Sauce (Nuoc Cham)
Slow Cookers
Chicken in the Pot
Mushroom and Fall Squash Barley Risotto
Braised Pork Chops with Apples and Onions
Minestrone
Portuguese Pork and Clams
Simple Choucroute
Braised Meatball and Chickpea Pita with Yogurt-Garlic Sauce
Yogurt-Garlic Sauce
Vegetarian Chili
New England–Style Fish and Shellfish Chowder
Slow-Cooked Pulled Pork
Red Bean and Rice Soup
Chicken Sauce Piquante
Beef Brisket Pho
Pork Loin with Dried Fruit and Orange-Cider Sauce
Indian-Inspired Beef with Yogurt Sauce
Beef and Kimchi Stew
Pork and Red Chile Posole
Pork and Beans
Emeril’s Chuck Wagon Chili for the Slow Cooker
Searchable Terms
Acknowledgments
Other Books by Emeril Lagasse
Credits
Copyright
About the Publisher
INTRODUCTION
For many of us, the term one-pot cooking calls to mind simmering stews and vast cauldrons of hearty, homemade soup. But if you really think about it, you can find all sorts of surprisingly exciting and unique one-pot meals that span the culinary globe. From the regional posoles of Mexico to the stir-fries of China to the paellas of Spain (to name only a few), one-pot cooking is a universal practice. Not only is it the key to speedy kitchen cleanup, but once assembled, many of these dishes can cook mostly unattended, giving the cook time to tend to other things. It was this realization that inspired me to write a book based on dishes that come together in just one pot.
It’s not uncommon for cooks to have one go-to pan that they prefer above all others: restaurant chefs swear by their sauté pans, while many home cooks instinctively throw together complete meals in casserole dishes or slow cookers. Others love their Dutch ovens almost as much as members of the family. And some of us couldn’t live without the wok, the quintessential one-pot wonder tool. Then there’s the “big pot,” a simple soup pot or stockpot used to make just about anything the mind can imagine: think chicken-’n’-dumplings, bean stews, and rich chowders. I started out writing a book about my beloved pan, the ubiquitous skillet, but quickly realized that we couldn’t leave out these other wonderful one-pot vessels.
After searching for intense flavor combinations and international takes on familiar dishes that cook in one pot, we’ve arrived at more than 130 delicious recipes with worldly flavors and easily accessible ingredients. From elegant soups to hearty meat-and-potato kinds of fare, it’s all here. We did our best to include recipes that form the basis of a complete meal, though some dishes are easily rounded out with steamed rice, mashed potatoes, or a loaf of crusty bread. No matter the degree to which your kitchen is outfitted, if you have any kind of pot or pan, there is something here for you.
So dig in! Put a dish together, watch it simmer, and serve it up. Here’s to home cooking at its best.
Minestrone
FETTUCCINE WITH A CRAWFISH CREAM SAUCE
Crawfish pasta is a hugely popular dish in New Orleans, especially in the spring, when crawfish is inexpensive and abundant. Cooked and peeled crawfish tails come packaged in 1-pound bags and can be found both fresh and frozen in almost all of our local grocery stores and fish markets, or they can be found online. Make sure to use Louisiana crawfish; they are far superior in taste and texture to the imported Chinese variety.
3 tablespoons unsalted butter
1 cup finely chopped yellow onion
½ cup minced red bell pepper
1 tablespoon minced garlic
¼ cup minced smoked ham
2 cups heavy cream
2 teaspoons freshly squeezed lemon juice
1½ teaspoons salt
½ teaspoon freshly ground black pepper
1 pound peeled cooked Louisiana crawfish tails, with fat
1½ teaspoons Emeril’s Original Essence or Creole Seasoning (recipe follows)
¼ cup finely chopped green onion
½ cup finely grated Parmigiano-Reggiano cheese
2 tablespoons minced fresh parsley leaves
1 pound fettuccine