SHEET PAN by Kate McMillan

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Delicious Recipes for Hands-Off Meals

Sheet pan cooking is the latest trend I’ve noticed and there are several new cookbooks out or coming out. Recently released are 150 Recipes in a 13×9 Pan by Gooseberry Patch; One-Pan Wonders from Cook’s Country; One Pan & Done by  Molly Gilbert; and Dinner: Changing the Game by Melissa Clark (Clark is one of the food writers for the NY Times, and I’m hoping to get my hands on this one soon for review.)

Sheet Pan is a smaller, hard cover cookbook with nice, heavy paper and great photos that are perfect for inspiration. The chapters:

Easy & Delicious One-Pan Meals
Sheet-pan basics
Meat
Seafood
Vegetables

The first thing that caught my eye was “Garlicky Shrimp with Asparagus Fries and Meyer Lemon Aioli.” I didn’t have asparagus but zucchini, squash or mushrooms were suggested as substitutes. I had just gotten some zucchini in my CSA box so that was perfect.  I also had just picked up a bag of Meyer lemons at Trader Joes – when I see them, I buy them because they have a short growing season. I actually have a Meyer lemon tree in my yard but usually only get 2-3 fruit each year. It’s a baby tree, no taller than me yet so we are hopeful that as it grows it will fruit more. But I digress.

I was a little nervous about overcooking the shrimp and/or undercooking the zucchini so I put the zucchini fries in the hot oven for five minutes or so before I added the shrimp. It was a quick dinner to put together, about 10 minutes prep time and 12 minutes cooking and it was really delicious, my family loved it. And by lining the pan with parchment paper, cleanup was a breeze.

Not all the recipes are that quick. “Pork Chops with Apricots, Red Cabbage & Blue Cheese” takes about 15 minutes prep and cooks for 40 minutes or so. “Stuffed Eggplant Three Ways” takes about 25 minutes or so in the oven, “Roasted Caesar Salad with Salmon” only 15 minutes and “Vegetable Pizza Tarts” made with frozen puff pastry takes about 20 minutes.

I don’t mind if all I have to do is wait, that still seems like an easy dinner to me. And again, clean up is only one pan – and that’s why people are loving these sheet pan cookbooks. I work full time and I love to cook, but cleaning up is not fun so I really appreciate how easy it is to only have to deal with one pan.

This is a great cookbook for anyone who likes to cook but maybe doesn’t have all that much time or energy, especially after working all day. I made this tart but subbed green onion for the leeks, used creminis, and almonds for the hazelnuts. It was really good and really easy. Try it yourself — 

Excerpt. © Reprinted by permission. All rights reserved.

MUSHROOM & GRUYÈRE TART WITH HAZELNUT HARICOTS VERTS

All-purpose flour, for dusting
1 sheet frozen puff pastry (half of a 17.3-oz/490-g package), thawed
5 ounces (155 g) Gruyère cheese, shredded
2 leeks, trimmed, halved lengthwise, white and pale parts thinly sliced
¼ lb (125 g) white mushrooms, brushed clean and thinly sliced
4½ tablespoons (70 ml) olive oil
Kosher salt and freshly ground pepper
1 large egg beaten with
1 tablespoon water
¾ lb (375 g) haricots verts, trimmed
¼ cup (11/4 oz/40 g)
hazelnuts, roughly chopped

SERVES 2–4

1 Preheat the oven to 400ºF (200ºC). Line a sheet pan with parchment paper.

2 On a lightly floured work surface, roll out the puff pastry into a 121/2-by-15-inch (32-by-38-cm)
rectangle. Fold into thirds, transfer to the prepared pan, and unfold, positioning the dough so there will be
room for the haricots verts on the pan. Fold over about 1 inch (2.5 cm) of each side of the dough to create a border.

3 Sprinkle the dough with the cheese, leaving the borders uncovered. In a bowl, toss together the leeks,
mushrooms, and 3 tablespoons of the oil, and season with salt and pepper. Spread the mixture over the cheese. Brush the borders with the egg mixture. Bake for 10 minutes.

4 In a bowl, toss together the haricots verts and the remaining 1½ tablespoons oil, and season with salt and pepper. Place in a single layer on the pan next to the tart. Continue baking until the tart is golden brown and the haricots verts are fork-tender, about 15 minutes longer. During the last 5 minutes of cooking, sprinkle the hazelnuts over the haricots verts.

5 Let the tart cool slightly, then cut into slices and serve the haricots verts on the side.

3/17 Stacy Alesi, AKA the BookBitch™

SHEET PAN by Kate McMillan. Weldon Owen (January 3, 2017). ISBN 978-1681881379. 112p.

One Response to SHEET PAN by Kate McMillan

  1. […] promised (in my review of Sheet Pan) here is a review of Melissa Clark’s latest. No thanks to Clarkson Potter, who failed me on […]

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