September 24, 2015 – Weeknight Suppers

In This Issue:

Supper’s Secret Weapon
RECIPE: Roasted Sausage & Red Grapes with Polenta & Gorgonzola
More Weeknight Supper Strategies
RECIPE: Pork Tenderloin with Squash, Apples & Onion
<Sheet Pan Supper Tools>
<More One Pan Wonders>
RECIPE: Chicken Parmesan
Cookbook Review

INTRO   

“Fast Weeknight Suppers – One-Pan Cooking”

INTRO TEXT   

IN THIS ISSUE, we’re cooking delicious weeknight suppers that are perfect for fall! And, it’s all done in one pan, hands off, on the table in less than an hour! We get supper started with Roasted Sausage & Red Grapes with Polenta & Gorgonzola, Pork Tenderloin with Squash, Apples & Onion, and a light version of Chicken Parmesan. Plus, tons of tips for fast, weeknight cooking!

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“Supper’s in the Oven!”

MAIN BODY:

Supper’s Secret Weapon: The Sheet Pan ( feature an image (or partial) of a bare sheet pan)
It’s the Clark Kent of the kitchen! Plain, basic, the humble sheet pan becomes a superhero when its time for an easy, fast answer to “what’s for supper?” Load everything on the sheet pan – vegetables, meats, whatever – place in a hot oven, and the entire meal is ready in under an hour!

Why Does a Sheet Pan Work So Well?
(1) Metal conducts heat quickly and effectively.
(2) The low, rimmed sides allow heat to surround the food efficiently.
(3) A half sheet pan fits in standard ovens with room for air circulation.
(4) A sheet pan offers plenty of roasting space for quick cooking.

Sheet Pan Cooking Tips:
(1) Use a hot oven to quickly roast foods: 425 – 450°F.
(2) Prep food pieces to be similarly sized for even cooking.
(3) Arrange food in a single layer only.
(4) Leave space between pieces; don’t overcrowd. Allow oven air to surround the food.
(5) Add quicker cooking foods to the pan part way through the roasting process.
(6) Resist the urge to open the oven door to prevent heat loss and slowing of the cooking.
(7) Coat roasting foods with a little olive oil, sprinkle with salt, especially vegetables.
(8) For super easy clean-up, line the pan with parchment paper or foil. 

Roasted Sausage & Red Grapes with Polenta & Gorgonzola
 Get into an Oktoberfest mood with this dish! Sausages, (your choice of mild or hot!), share the sheet pan with seedless grapes and slices of polenta in this one pan supper. The combination of spicy, sweet, and tangy are delicious together – a full flavor experience. The polenta browns in the juices of the sausage and grapes taking on a whole new personality in the process. Adding a little hint of Gorgonzola is the coup de grace! Definitely a worthy autumn supper!

Success Notes:
(1) Polenta is easily found at the grocer, comes in tube form, and is usually in the produce or dairy aisle since it has a perishable shelf life. “Tubed polenta” is cooked; firms when cooled, is easily sliced, and retains its shape when sauteed or roasted as in this dish.

(2) Poke a couple of venting holes in the sausages prior to roasting to prevent any blowouts.

(3) The Gorgonzola cheese crumbled on top is a genius addition to this recipe, but if not everyone in your crowd loves the unique flavors of blue cheese, serve it on the side.

Reprinted with permission from Sheet Pan Suppers by Molly Gilbert. Copyright 2014. Published by Workman Publishing Company, Inc., New York, NY. All rights reserved. 
More Weeknight Strategies
A lot of days turn out differently than we plan. Our intentions for cooking a healthy supper become derailed by any number of unexpected daily events. But, such days don’t need to drive us down the fast food route, claiming a bag at the carryout window, nor dialing for delivery. Filling your repertoire with a few weeknight strategies can keep your cooking on track!

1. Double down – When cooking, make a double batch and freeze the extras. Deliberately create “freezer finds.” Your future self will thank you!

2. Be realistic – Choose your menu carefully; limit complex preparations. Focus on one dish made well.

3. Cook quickly – Pick ingredients that cook quickly, fresh vegetables, pasta, quinoa, chicken, fish, or eggs.

4. Use one pan – Put that sheet pan to use, cook everything at once, and be left with only one pan to clean.

5. Size for speed – Small pieces cook faster! Cut vegetables and meats down in size to speed up the cooking process.

6. Prepare your pantry – Devise three or four go-to menus that you can make from just pantry items; keep the ingredients stocked and ready.

7. Use good tools – Quality tools make cooking easier: a sharp knife, a good cutting board, cookware that cooks well and cleans easily.

8. Put others to work – “Many hands make light work!” Plus, what a great time to connect and catch up on the day!

9. Shift your attitude – Instead of supper being a chore, make it a welcome transition into the evening. Discover the “zen” of preparing good food.

Pork Tenderloin with Squash, Apples & Onion
 The “tenderloin” cut of meat is the tenderest cut and lean in nature. With beef it’s the cut for fillet mignon. Similarly, a pork tenderloin is tender and lean, smaller in size, but also much less expensive! A typical one pound pork tenderloin will run just $5-6 each – a real bargain. In this dish, the pork tenderloins roast to perfection in 30 minutes on a bed of autumn vegetables and fruits. The combination of herbs and spices enhance all of the components nicely. 

Reprinted with permission from Sheet Pan Suppers by Molly Gilbert. Copyright 2014. Published by Workman Publishing Company, Inc., New York, NY. All rights reserved.

Success Notes:
(1) Choose an apple for this dish that has a firm quality when roasted such as the suggested Granny Smith apples. If they get a little mushy, that’s ok, too! It will all taste great.

(2) The herbes de Provence used in this recipe are a dried blend of savory, marjoram, rosemary, thyme, oregano, and occasionally lavender. It’s a delightful mélange of flavors that is perfect for roasting and grilling occasions.

(3) Don’t be afraid of “sturdy vegetables” such as butternut squash. This year’s harvest is in and the nutritional benefits are innumerable. Here’s how to wrangle a squash:

1. Cut each end; cut between the neck and the bulb portion.

2. Place the bulb end on its flat end. Slice the bulb in half.

3. With a spoon, scoop out the seeds and fibers.

4. Securely place each part on its flat end; slice the outer peel away.

5. Cut the squash into planks in the desired thickness.

6. Cut the planks into sticks, and the sticks into cubes.

Sheet Pan Cooking & Other One Pan Wonders:

USA PAN’S LARGE SHEET PAN
13” x 18” x 1”
Your new secret weapon in the kitchen! This “half-sheet” size is made with heavy-gauge metal with a rolled rim that won’t warp  or bend under heat.

USA PAN’S MEDIUM SHEET PAN
9 x 13 x 1
Give yourself options with a smaller pan that shares the oven nicely. Same heavy-gauge, quality metal.

MRS. ANDERSON’S SILICONE BAKING MAT
Not just for cookies – line your sheet pan with a mat when roasting your dinner, too! Super quick clean-up!

WOODEN SPATULA
Beautiful, durable wooden utensils are classic for a reason! Effective and kind to all cooking surfaces.

ALL-CLAD 3 QT. SAUTE PAN
Tri-ply construction to transfer heat efficiently and evenly. Stainless steel interior and exterior for durability and easy care.

LODGE CAST IRON FRY PAN
Cast iron cooking is a classic method because it works so well! Heavy cast iron distributes and retains heat. Just gets better with time!

SWISS DIAMOND 4.3 QT. SAUTE PAN
Top quality cookware featuring a unique, nonstick diamond-infused cooking surface. Experience the difference!

 Chicken Parmesan This dish is a favorite for nearly everyone! What’s not to like? Chicken, cheese and marinara sauce! However, you’ll appreciate this baked version for two good reasons: (1) oven roasting the chicken reduces the calories compared with traditional stovetop frying, and (2) it’s a lot less messy than the initial step of stovetop frying. All the flavors we love are present – moist chicken bites, the melty cheese on top, a tangy tomato sauce – supper doesn’t get much easier or tastier!

Reprinted with permission from Sheet Pan Suppers by Molly Gilbert. Copyright 2014. Published by Workman Publishing Company, Inc., New York, NY. All rights reserved. Success Notes:
(1) Use boneless chicken breast pieces; flatten them by pounding to an even, thinner thickness for even cooking.

(2) In the past, we’ve not used smoked paprika when making Chicken Parmesan, but thought we’d give it a try as suggested in this recipe. It lent a great smoky, woodsy flavor to the whole dish that definitely “kicked it up a notch.” Try it; you’ll like it, too!

(3) To achieve a crispy outer coating when oven roasting, the key is layering the breading. Follow these three steps to achieve a great crust. (Do not keep or store any left over flour or crumbs once it has been in contact with raw chicken.)

Step 1: Pat the flattened chicken breasts dry; dust with seasoned flour.
Step 2: Dip the floured pieces in beaten egg. A little water will help in beating the egg.
Step 3: Coat thoroughly and generously in the seasoned breadcrumb mixture.

COOKBOOK REVIEW:

Sheet Pan Suppers by Molly Gilbert
Copyright 2014. Published by Workman Publishing Company, Inc., New York, NY.

The author has taken a single notion – making supper on a sheet pan – and taken it places in a creative way. With over 120 recipes, methods and unique flavor combinations are generously offered. The collection includes both classic dishes remade in sheet pan mode, and new, innovative flavors that blossom in the oven. With sheet pan cooking as the primary criteria, she covers Appetizers & Small Bites, Poultry, Fish, Meats, Vegetarian Fare, Brunch, and Dessert. Sprinkled throughout the cookbook are tips for success and useful informational tidbits. Like us, we think you’ll find the book an inspiration for making sheet pan cooking a worthy answer to the question, “what’s for supper?”