Roasting – Crispy, Toasty, Juicy, not Fried
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SUPPERS

 

Sheet Pan Supper
By Molly Gilbert
A review by Marty Martindale

For us, it all began by coating certain veggies, with herbs and aromatics on an old sheet pan, setting the oven to quite hot and voilla! Then, after not too long, we had a nice combination of roasted, fresh goodies to eat with some meat. Then, we figured out how to include certain meats or seafood, and it was even more delicious. Everything has a lot more character, far finer than an all-day so-jour in a mush-making slow-cooker.

Sheet Pan Suppers, this niftily-titled book is authored by the well accomplished Molly Gilbert, an Amhurst College grad plus a graduate of the French Culinary Institute. With a background like this, she’s going to give us reliable oven combos. Many of us need a little more direction. Here it is.

Some ingredients will never work in an oven situation, but an overwhelming amount of ingredients do. Gilbert’s book contains complete meals, partial meals, also some appetizers and some desserts, 120 in all. Some will want to add a bagette or a small salad to complete a meal. At times Gilbert relies on “store-bought” toppings and complements to bring out the best in her oven creations.

Some examples:

Tuna Niçoise Salad – She has us round up a shallot, Dijon mustard, anchovy paste, cider vinegar, olive oil, green beans, baby potatoes, grape tomatoes, tuna and hard-boiled eggs.

Tilapia Tacos with Zucchini & Fresh Mango Salsa – she directs us to use zucchini, olive oil, cilantro, chile in adobo sauce, lime zest and juice, green onions, corn tortillas, a mango, avocado and a jalapeno pepper.

Pecan “Fried” Fish with Tartar Sauce – gather up pecan halves, panko, parsley, olive oil, eggs, mayo, smoked paprika, cod fillets, capers, sweet relish, lemon juice and Worcestershire sauce.

Honey-Orange Shrimp with Baby Bok Choy – jasmine rice cooked separately. Round up raw shrimp, orange zest and juice, olive oil, hot sauce, Dijon mustard, garlic, butter, honey, soy sauce, red pepper flakes and baby bok choy.

Chinese Five Spice Pork Chops with Nectarines – uses canola oil, brown sugar, soy sauce, rice vinegar, ginger, Chinese five-spice powder, dark sesame oil, nectarines and green onions

Pork Tenderloin with Squash, Apples & Onion – Peeled butternut squash, Granny Smith apples, a red onion, garlic, olive oil, herbs and ground mustard.

Roasted Sausage & Red Grapes with Polenta & Gorgonzola – involves olive oil, pre-cooked polenta, red onion, red seedless grapes and crumbled Gorgonzola cheese.

A couple of interesting desserts:

Roasted Banana Sundaes – simply cut unpeeled bananas in half lengthwise and bake with cinnamon. Remove from oven and combine with favorite sundae toppings.

Flourless Chocolate Cakes – involves butter, semisweet chocolate, vanilla, sugar, cocoa, expresso powder, salt, eggs and powdered sugar.

Happy cooking!

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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