The Can't Cook Book: Recipes for the Absolutely Terrified! by Jessica Seinfeld
Book: The Can't Cook Book: Recipes for the Absolutely Terrified! by Jessica Seinfeld
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Authors: Jessica Seinfeld
Tags: Non-Fiction
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and discard the tough stems from the fresh spinach (you should have about 16 c. of leaves). Put into a salad spinner, wash, and spin dry. (Or, if using frozen spinach, put in a strainer, and pass under warm water to thaw; squeeze out excess water.) Smash the garlic and peel. *
2. Place a large 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). Add the garlic and cook, stirring, until fragrant (do not let it brown), about 1 minute. Now that the oil is flavored, use tongs to take the garlic out and discard.
3. Add half of the spinach (or all of the frozen spinach, if using) and cook, turning with tongs, until it begins to wilt, about 1 minute. I know this looks like a lot, but it will shrink down! Add the remaining spinach and sprinkle with the salt and pepper (about 12 turns on a pepper mill) and continue to cook, turning, until wilted, 2 to 3 minutes. Serve.
SMASHED RED POTATOES WITH CHIVES
ACTUAL WORK TIME: 5 minutes | TOTAL TIME: 25 minutes | SERVES: 4
These are not only easy (no knife skills required)—they’re also exhilarating. You get to smash the potatoes when they’re done. Using a nice, high-quality extra virgin olive oil makes a difference here.
1 1 / 2 lbs. small red potatoes (about 8)
2 T. e.v. olive oil
1 small hunk of Parmesan
8 fresh chives
1 / 4 tsp. kosher or sea salt
1 / 8 tsp. freshly ground black pepper
Tools needed: medium saucepan, kitchen timer, paring knife, colander, tongs, cutting board, metal spatula, measuring spoons, vegetable peeler, scissors.
Buy potatoes that are firm, without cracks or sprouts. Store in a cool dark place like your pantry for up to 2 weeks.
Don’t Panic: Nothing to worry about here, sweeties.
1. Wash your potatoes (no need to peel them). Place them in a medium saucepan, cover with cold water by 2 inches, and place on the stove. Turn the heat to high and let come to a boil. Then lower the heat to medium and simmer (low boil) until the potatoes are very tender and easily pierced with the tip of a paring knife, 15 to 18 minutes. Drain into a colander in the sink.
2. Use tongs to place a hot potato on a cutting board. Rest a small plate on top of it and gently smash it semiflat. Use a metal spatula to scoop up the potato and slide onto a serving plate. Do the same with the rest of the potatoes.
3. Drizzle the potatoes with the oil. Using a vegetable peeler, shave small pieces of the Parmesan (about 1 / 4 c. or as much as you want) over the potatoes. Use scissors to snip the chives into small pieces right over the potatoes. Sprinkle with the salt and pepper (about 6 turns on a pepper mill).
Roasted Asparagus with Lemon
ACTUAL WORK TIME: 5 minutes | TOTAL TIME: 15 minutes | SERVES: 4
This recipe will make you look like you really know what you’re doing.
1 pound asparagus
1 T. e.v. olive oil
Grated zest of 1 lemon (about 1 tsp.)
1 / 4 tsp. kosher salt
1 / 4 tsp. freshly ground black pepper
Tools needed: rimmed sheet pan, measuring spoons, grater/zester, kitchen timer.
* How-to:
Zest citrus
Buy asparagus that is perky, and not at all limp (it’s usually sold in 1-pound bundles). Store unwashed in an unsealed plastic bag in the refrigerator for 3 to 4 days.
Don’t Panic: The only challenge here is grating the lemon zest.
1. Heat the oven (with the oven rack in the middle) to 425°F. Wash the asparagus and snap off and discard the tough bottom end (about 2 inches) from each spear.
2. Place the asparagus in the center of a rimmed sheet pan and drizzle with the oil. Wash and dry the outside of the lemon and grate the zest directly onto the asparagus. Sprinkle with the salt and pepper (about 12 turns on a pepper mill). Toss together with your hands and then spread into a single layer ( see here ). Roast until just tender, about 10 minutes.
Roasted Eggplant & Cherry Tomatoes
ACTUAL WORK TIME: 10
2. Place a large 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). Add the garlic and cook, stirring, until fragrant (do not let it brown), about 1 minute. Now that the oil is flavored, use tongs to take the garlic out and discard.
3. Add half of the spinach (or all of the frozen spinach, if using) and cook, turning with tongs, until it begins to wilt, about 1 minute. I know this looks like a lot, but it will shrink down! Add the remaining spinach and sprinkle with the salt and pepper (about 12 turns on a pepper mill) and continue to cook, turning, until wilted, 2 to 3 minutes. Serve.
SMASHED RED POTATOES WITH CHIVES
ACTUAL WORK TIME: 5 minutes | TOTAL TIME: 25 minutes | SERVES: 4
These are not only easy (no knife skills required)—they’re also exhilarating. You get to smash the potatoes when they’re done. Using a nice, high-quality extra virgin olive oil makes a difference here.
1 1 / 2 lbs. small red potatoes (about 8)
2 T. e.v. olive oil
1 small hunk of Parmesan
8 fresh chives
1 / 4 tsp. kosher or sea salt
1 / 8 tsp. freshly ground black pepper
Tools needed: medium saucepan, kitchen timer, paring knife, colander, tongs, cutting board, metal spatula, measuring spoons, vegetable peeler, scissors.
Buy potatoes that are firm, without cracks or sprouts. Store in a cool dark place like your pantry for up to 2 weeks.
Don’t Panic: Nothing to worry about here, sweeties.
1. Wash your potatoes (no need to peel them). Place them in a medium saucepan, cover with cold water by 2 inches, and place on the stove. Turn the heat to high and let come to a boil. Then lower the heat to medium and simmer (low boil) until the potatoes are very tender and easily pierced with the tip of a paring knife, 15 to 18 minutes. Drain into a colander in the sink.
2. Use tongs to place a hot potato on a cutting board. Rest a small plate on top of it and gently smash it semiflat. Use a metal spatula to scoop up the potato and slide onto a serving plate. Do the same with the rest of the potatoes.
3. Drizzle the potatoes with the oil. Using a vegetable peeler, shave small pieces of the Parmesan (about 1 / 4 c. or as much as you want) over the potatoes. Use scissors to snip the chives into small pieces right over the potatoes. Sprinkle with the salt and pepper (about 6 turns on a pepper mill).
Roasted Asparagus with Lemon
ACTUAL WORK TIME: 5 minutes | TOTAL TIME: 15 minutes | SERVES: 4
This recipe will make you look like you really know what you’re doing.
1 pound asparagus
1 T. e.v. olive oil
Grated zest of 1 lemon (about 1 tsp.)
1 / 4 tsp. kosher salt
1 / 4 tsp. freshly ground black pepper
Tools needed: rimmed sheet pan, measuring spoons, grater/zester, kitchen timer.
* How-to:
Zest citrus
Buy asparagus that is perky, and not at all limp (it’s usually sold in 1-pound bundles). Store unwashed in an unsealed plastic bag in the refrigerator for 3 to 4 days.
Don’t Panic: The only challenge here is grating the lemon zest.
1. Heat the oven (with the oven rack in the middle) to 425°F. Wash the asparagus and snap off and discard the tough bottom end (about 2 inches) from each spear.
2. Place the asparagus in the center of a rimmed sheet pan and drizzle with the oil. Wash and dry the outside of the lemon and grate the zest directly onto the asparagus. Sprinkle with the salt and pepper (about 12 turns on a pepper mill). Toss together with your hands and then spread into a single layer ( see here ). Roast until just tender, about 10 minutes.
Roasted Eggplant & Cherry Tomatoes
ACTUAL WORK TIME: 10
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