Japanese Hot Pots: Comforting One-Pot Meals by Tadashi Ono, Harris Salat

By Tadashi Ono, Harris Salat

Healthy, scrumptious eastern convenience nutrients, scorching pot cooking satisfies the common hope for steaming, pleasing and hearty foodstuff the entire relations can take pleasure in. In Japanese sizzling Pots, chef Tadashi Ono and nutrition journalist Harris Salat demystify this communal consuming culture for American domestic chefs with belly-warming dishes from all corners of Japan. utilizing savory broths and fit, easy-to-find constituents resembling seafood, chook, vegetables, roots, mushrooms, and noodles, those vintage one-pot dishes require minimum fuss and training, and no exact equipment—they're easy, quick recipes to whip up both at the range or on a tableside transportable burner, like they do in Japan.

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2 teaspoons olive oil 3 cups baby spinach leaves, roughly chopped (about 1 ounce) ½ cup roughly chopped Roasted Red Peppers (page 232) or jarred 6 large eggs ½ cup half-and-half ¼ teaspoon salt ⅛ teaspoon freshly ground black pepper 1 pinch ground nutmeg 2 ounces Black Forest ham, julienned 3 tablespoons Boursin or other spreadable cheese with herbs 1 sprig parsley 1. Preheat the oven to 350 degrees F. Spray 8 muffin cups or 24 mini-muffin cups (you will need 2 pans) liberally with nonstick cooking spray.

Simmer until the chicken is just cooked through, about 5 minutes. Add the fish sauce and 2 tablespoons of the lime juice to the large pot. 4. vegeTarian : Add the vegan fish sauce and the remaining teaspoon of lime juice to the small pot, stirring very gently so you don’t break up the tofu. theadaptableFeaSt 5. Serve both soups garnished with cilantro. thisrecipemimicstheflaorsoftheclassicsoupbutseres egetariansandomniores—andit’slotseasier. souP: 2 tablespoons olive oil 1 large onion, halved and sliced through root end (2 cups) One 8-ounce fennel bulb, cored and chopped 1 tablespoon minced garlic ½ cup dry white wine 1 bay leaf 2 cups tomato sauce 3 cups Roasted Vegetable Stock (page 227) or packaged vegetable stock 2 pinches saffron threads ½ cup canned garbanzo beans, rinsed and drained 3 teaspoons chopped fresh tarragon 8 ounces firm white fish such as halibut, cut into 1½-inch pieces 8 ounces shrimp, peeled and deveined 6 ounces squid tubes, thinly sliced Salt and freshly ground black pepper 1 egg ¼ teaspoon minced garlic 1 tablespoon lemon juice ½ teaspoon smoked paprika (see Glossary) 2 pinches cayenne ½ teaspoon salt ⅔ cup extra-virgin olive oil SoupSandStewS ToasTs and Six ¼-inch-thick slices crusty baguette rouille: 1 tablespoon olive oil 39 1.

8. Bake until the empanadas are golden brown, about 20 minutes; rotate the baking sheets once. Serve with your favorite salsa for dipping. (The empanadas can be par-baked for 15 minutes and kept in the refrigerator, loosely wrapped with plastic, for up to 2 days. ) keePing iT vegeTarian: Be sure to read the label on the pie dough package. Some commercial brands contain lard! V V V V V V V V V V V V V V V V V V V V V V V V V V V V V V V V V V V V V V V V V V V V V vegan variaTion: Check the label on the pie dough package to make sure it contains no dairy or other animal products.

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