A Flash in the Pan Cookbook
Use One Skillet to Make a Quick, Delicious Dish in Under 30 Minutes
Jan 14, 2008
Not every cookbook produces delicious recipes, but this one does. A Flash in the Pan touts "fast fabulous recipes in a single skillet" and that is just what you get. Having a good skillet is key to making these recipes, but once you have that bit of cookware in tow, all these simple tasty recipes can be created in 30 minutes.
The authors, Brooke Dojny and Melanie Barnard, both Bon Appetit contributors, are trustworthy resources when it comes to recipe creation. All recipes include cooking techniques and suggested side dishes. Nutritional analyses are excluded, however, but most recipes are light and healthy. There are tips on how to choose the right skillet, and some basics of good skillet cookery, including what to keep on hand in the pantry. Recipes are broken down into meat, seafood and vegetarian categories.
A Flash in the Pan, ISBN 0811835782, written by Brooke Dojny and Melanie Barnard, was published by in 2003 by Chronicle Books, and at $31.65, this 168 pages is a bargain. Here is a sample recipe from this well-recommended cookbook:
Pan Seared and Braised Veal Chops Provencal Recipe
Serves 4
- 4 veal chops, 1 to 1 1/2 inches thick
- Salt and freshly ground pepper
- 4 tablespoons chopped fresh thyme
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 green or yellow bell pepper, thinly sliced
- 3 garlic cloves, finely chopped
- 3/4 cup dry white wine
- One 14 1/2 ounce can Italian style diced tomatoes
Directions:
- Season the veal chops on both sides with salt and pepper and sprinkle with 2 tablespoons of thyme, pressing it into the surface of the meat.
- In a large skillet, beat the butter and oil. Saute the chops over medium-high heat until nicely browned on both sides, about 6 minutes total. Transfer to a plate, leaving the drippings in the pan.
- Reduce the heat to medium. Add the bell pepper and garlic and cook, stirring frequently, until the pepper beings to wilt, about 3 minutes.
- Add the wine, bring to a boil, and cook for 1 minute, stirring up any browned bits that cling to the bottom of the pan.
- Add the tomatoes, return the veal and any accumulated juices to the skillet, and spoon some of the vegetables over the meat.
- Cook, uncovered, over medium heat until the meat is still juicy, but no longer pink inside, and the sauce is slightly reduced, about 10 minutes.
- Stir the remaining 2 tablespoons of thyme into the sauce and simmer for a couple of minutes to blend the flavors. (The dish can be made up to 1 hour ahead and set aside at cool room temperature. Reheat gently.
- Season to taste with salt and pepper before serving.
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