By Jo Stougaard Updated 11/3/08
“One Chick, One Pan”… Recipes that I’ve prepared from the cookbook “Two Dudes, One Pan: Maximum Flavor from a Minimalist Kitchen” written by Jon Shook and Vinny Dotolo, chef/owners of my favorite restaurant, ANIMAL.
(11/3/08) “Creamed Brussels Sprouts with Bacon”. Loved the creamy sauce! Can’t wait to try it on broccoli or asparagus. Page 137 of the cookbook.
(9/26/08) I made “Jon’s Sausage, Broccolini and Pasta Frittata” over the weekend. It was the easiest recipe yet, and also the most filling! We had it for breakfast on Saturday and Sunday. I topped with shaved Manchego cheese and served with fresh mango (topped with red pepper flakes). Recipe on page 58.
The chicken skin was SO CRISPY, and the fennel salad was a whole new flavor mix! Totally refreshing.
“Tri-Tips with Salsa Verde” on page 122.
“Spicy Roasted Cauliflower, Capers and Parm” on page 178.
I have never had tastier cauliflower, especially with the crispy bits on top. My husband Peter couldn’t figure out the mystery ingredient in the Salsa Verde. He thought I had made chimchurri (which I make all the time) but he was surprised to find a deeper, richer flavor in the sauce, that he couldn’t quite describe. I told him “It’s the Umami… the fifth taste”. The mystery flavor was anchovies. He still couldn’t taste them after I told him, and then he asked for more…
Easy prep, easy pan sauce and easy cleanup. I loved the tart flavor that the vinegar added to the wine sauce. And my friend Laur enjoyed the salad so much that she almost licked out the bowl!
Info on the book “Two Dudes, One Pan”