The Can't Cook Book: Recipes for the Absolutely Terrified! by Jessica Seinfeld Page B
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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e.v. olive oil
1 / 2 tsp. kosher salt
1 / 4 tsp. freshly ground
black pepper
Tools needed: strainer, cutting board, paring knife, measuring spoons, rimmed sheet pan, kitchen timer.
* How-to:
Chop garlic
Buy brussels sprouts with bright green, tightly packed leaves. Store unwashed in an unsealed plastic bag in the refrigerator for 3 to 4 days.
Don’t Panic: Trimming brussels sprouts and chopping garlic is not a calamity. I know you thrive on adversity anyway.
1. Heat the oven (with the oven rack in the middle) to 425°F. Place the brussels sprouts in a strainer and pass under cool running water to wash. With a paring knife, trim the ends off of each and discard any discolored leaves. Cut the sprouts in half lengthwise and transfer to a rimmed sheet pan. Chop the garlic. *
2. Push the sprouts toward the center of the pan, drizzle with the oil, and sprinkle with the garlic, salt, and pepper (about 12 turns on a pepper mill). Toss together with your hands. Turn the sprouts cut side down on the panand roast 20 to 25 minutes. You know they are done when you flip them over and they are browned and can be easily pierced with the tip of a paring knife.
Oven Fries
ACTUAL WORK TIME: 10 minutes | TOTAL TIME: 40 minutes | EACH RECIPE SERVES: 4
Baking French fries requires almost no skill. It’s also an easy, inexpensive addition to a meal. We offer you a garden variety here. Literally.
For each batch of fries:
2 T. e.v. olive oil
1 / 2 tsp. kosher salt
1 / 8 tsp. freshly ground black pepper
Tools needed: cutting board, chef’s knife, vegetable peeler, rimmed sheet pan, measuring spoons, kitchen timer.
* How-to:
Cut carrots
Don’t Panic: To cut fries 1 / 2 inch thick for even roasting, use the ruler in back of the book to check your measurement .
For each of these recipes:
1. Heat the oven (with the oven rack in the middle) to 425°F.
2. Place your fries on a rimmed sheet pan and drizzle with the oil. Sprinkle with the salt and pepper (about 6 turns on a pepper mill). Toss together with your hands and then spread into a single layer. Roast until the fries are tender and golden brown at the edges, 30 to 40 minutes.
Parsnip Fries
6 medium parsnips (about 1 1 / 2 lbs.)
Peel the parsnips. Cut them in half crosswise, then cut into 1 / 2 -inch-thick sticks (see carrot How-to). The key here is that they are all cut close to the same thickness for even roasting. You’ll only have to cut the thin section in half lengthwise; for the fat end, quarter it lengthwise. Sometimes the ends can be quite fat, so you may have to cut them into 6 or 8 sticks.
Inexpensive but full of vitamin C and fiber, parsnips are worth a try. They also taste deliciously sweet when baked.
Russet Potato Fries
3 medium russet potatoes (about 1 1 / 2 lbs.)
Wash the potatoes. Cut them in half lengthwiseand lay them cut side down. Then cut lengthwise into 1 / 2 -inch-thick slices (like a steak fry).
Buy potatoes that are firm, without cracks or sprouts. Store in a cool dark place like your pantry for up to 2 weeks.
Carrot Fries
6 medium carrots (about 1 1 / 2 lbs.)
Peel the carrots. Cut in half crosswise, then cut them into 1 / 2 -inch-thick sticks * . The key here is that they are all cut close to the same thickness for even roasting. You’ll only have to cut the thin section in half lengthwise; for the fat section, quarter lengthwise.
Buy carrots and parsnips that are firm and not bendable. Store in an unsealed plastic bag in the refrigerator for up to 2 weeks.
CUT.
DRIZZLE.
SPRINKLE.
BAKE.
Roasted Lemon-Thyme Portobello Mushrooms
ACTUAL WORK TIME: 5 minutes | TOTAL TIME: 30 minutes | SERVES: 4
I’m a former hater of the portobello. These changed me forever.
4 large portobello
mushrooms
2 T. unsalted butter
1 T. fresh lemon juice
1 / 2 tsp. kosher salt
1 / 4 tsp. freshly ground
black pepper
1 T. fresh thyme leaves (about 4 sprigs)
Tools needed:
1 / 2 tsp. kosher salt
1 / 4 tsp. freshly ground
black pepper
Tools needed: strainer, cutting board, paring knife, measuring spoons, rimmed sheet pan, kitchen timer.
* How-to:
Chop garlic
Buy brussels sprouts with bright green, tightly packed leaves. Store unwashed in an unsealed plastic bag in the refrigerator for 3 to 4 days.
Don’t Panic: Trimming brussels sprouts and chopping garlic is not a calamity. I know you thrive on adversity anyway.
1. Heat the oven (with the oven rack in the middle) to 425°F. Place the brussels sprouts in a strainer and pass under cool running water to wash. With a paring knife, trim the ends off of each and discard any discolored leaves. Cut the sprouts in half lengthwise and transfer to a rimmed sheet pan. Chop the garlic. *
2. Push the sprouts toward the center of the pan, drizzle with the oil, and sprinkle with the garlic, salt, and pepper (about 12 turns on a pepper mill). Toss together with your hands. Turn the sprouts cut side down on the panand roast 20 to 25 minutes. You know they are done when you flip them over and they are browned and can be easily pierced with the tip of a paring knife.
Oven Fries
ACTUAL WORK TIME: 10 minutes | TOTAL TIME: 40 minutes | EACH RECIPE SERVES: 4
Baking French fries requires almost no skill. It’s also an easy, inexpensive addition to a meal. We offer you a garden variety here. Literally.
For each batch of fries:
2 T. e.v. olive oil
1 / 2 tsp. kosher salt
1 / 8 tsp. freshly ground black pepper
Tools needed: cutting board, chef’s knife, vegetable peeler, rimmed sheet pan, measuring spoons, kitchen timer.
* How-to:
Cut carrots
Don’t Panic: To cut fries 1 / 2 inch thick for even roasting, use the ruler in back of the book to check your measurement .
For each of these recipes:
1. Heat the oven (with the oven rack in the middle) to 425°F.
2. Place your fries on a rimmed sheet pan and drizzle with the oil. Sprinkle with the salt and pepper (about 6 turns on a pepper mill). Toss together with your hands and then spread into a single layer. Roast until the fries are tender and golden brown at the edges, 30 to 40 minutes.
Parsnip Fries
6 medium parsnips (about 1 1 / 2 lbs.)
Peel the parsnips. Cut them in half crosswise, then cut into 1 / 2 -inch-thick sticks (see carrot How-to). The key here is that they are all cut close to the same thickness for even roasting. You’ll only have to cut the thin section in half lengthwise; for the fat end, quarter it lengthwise. Sometimes the ends can be quite fat, so you may have to cut them into 6 or 8 sticks.
Inexpensive but full of vitamin C and fiber, parsnips are worth a try. They also taste deliciously sweet when baked.
Russet Potato Fries
3 medium russet potatoes (about 1 1 / 2 lbs.)
Wash the potatoes. Cut them in half lengthwiseand lay them cut side down. Then cut lengthwise into 1 / 2 -inch-thick slices (like a steak fry).
Buy potatoes that are firm, without cracks or sprouts. Store in a cool dark place like your pantry for up to 2 weeks.
Carrot Fries
6 medium carrots (about 1 1 / 2 lbs.)
Peel the carrots. Cut in half crosswise, then cut them into 1 / 2 -inch-thick sticks * . The key here is that they are all cut close to the same thickness for even roasting. You’ll only have to cut the thin section in half lengthwise; for the fat section, quarter lengthwise.
Buy carrots and parsnips that are firm and not bendable. Store in an unsealed plastic bag in the refrigerator for up to 2 weeks.
CUT.
DRIZZLE.
SPRINKLE.
BAKE.
Roasted Lemon-Thyme Portobello Mushrooms
ACTUAL WORK TIME: 5 minutes | TOTAL TIME: 30 minutes | SERVES: 4
I’m a former hater of the portobello. These changed me forever.
4 large portobello
mushrooms
2 T. unsalted butter
1 T. fresh lemon juice
1 / 2 tsp. kosher salt
1 / 4 tsp. freshly ground
black pepper
1 T. fresh thyme leaves (about 4 sprigs)
Tools needed:
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