Read The Can't Cook Book: Recipes for the Absolutely Terrified! Online
Authors: Jessica Seinfeld
Tags: #Non-Fiction
The Can't Cook Book: Recipes for the Absolutely Terrified! (36 page)
Snap.
Brown.
Boil.
Toss.
Sautéed Spinach & Garlic
ACTUAL WORK TIME:
10 minutes |
TOTAL TIME:
10 minutes |
SERVES:
4
Does the word
sauté
scare you? It’s easy—and cooking spinach this way is like a party in a pan.
2 large bunches spinach or 1 bag (1 lb.) frozen leaf spinach
4 cloves garlic
2 T. e.v. olive oil
1
/
4
tsp. kosher salt
1
/
4
tsp. freshly ground black pepper
Tools needed:
salad spinner, strainer (if needed), cutting board, chef’s knife, large skillet, measuring spoons, tongs.
*
How-to:
Buy
spinach with bright green leaves, not yellow or slimy.
Store
wrapped in paper towels in an unsealed plastic bag in the refrigerator for 3 to 4 days.
Don’t Panic:
Smashing the garlic is easy, and don’t let the large pile of spinach in the skillet scare you because it will shrink down as it cooks.
1.
Remove
and
discard
the tough stems from the fresh spinach (you should have about 16 c. of leaves).
Put
into a salad spinner,
wash,
and
spin
dry. (Or, if using frozen spinach,
put
in a strainer, and
pass
under warm water to thaw;
squeeze
out excess water.)
Smash
the garlic and peel.
*
2.
Place
a large skillet on the stove and
turn
the heat to medium.
Measure
and
pour
in the oil and
heat
until it shimmers (1 to 2 minutes).
Add
the garlic and
cook,
stirring, until fragrant (do not let it brown), about 1 minute. Now that the oil is flavored,
use
tongs to
take
the garlic out and
discard.
3.
Add
half of the spinach (or all of the frozen spinach, if using) and
cook,
turning with tongs, until it begins to wilt, about 1 minute. I know this looks like a lot, but it will shrink down!
Add
the remaining spinach and
sprinkle
with the salt and pepper (about 12 turns on a pepper mill) and continue to
cook,
turning, until wilted, 2 to 3 minutes
.
Serve.
SMASHED RED POTATOES WITH CHIVES
ACTUAL WORK TIME:
5 minutes |
TOTAL TIME:
25 minutes |
SERVES:
4
These are not only easy (no knife skills required)—they’re also exhilarating. You get to smash the potatoes when they’re done. Using a nice, high-quality extra virgin olive oil makes a difference here.
1
1
/
2
lbs. small red potatoes (about 8)
2 T. e.v. olive oil
1 small hunk of Parmesan
8 fresh chives
1
/
4
tsp. kosher or sea salt
1
/
8
tsp. freshly ground black pepper
Tools needed:
medium saucepan, kitchen timer, paring knife, colander, tongs, cutting board, metal spatula, measuring spoons, vegetable peeler, scissors.
Buy
potatoes that are firm, without cracks or sprouts.
Store
in a cool dark place like your pantry for up to 2 weeks.
Don’t Panic:
Nothing to worry about here, sweeties.
1.
Wash
your potatoes (no need to peel them).
Place
them in a medium saucepan,
cover
with cold water by 2 inches, and
place
on the stove.
Turn
the heat to high and
let
come to a boil. Then
lower
the heat to medium and
simmer
(low boil) until the potatoes are very tender and easily pierced with the tip of a paring knife, 15 to 18 minutes.
Drain
into a colander in the sink.
2.
Use tongs to
place
a hot potato on a cutting board.
Rest
a small plate on top of it and gently
smash
it semiflat
. Use a metal spatula to
scoop
up the potato and
slide
onto a serving plate
.
Do
the same with the rest of the potatoes.
3.
Drizzle
the potatoes with the oil. Using a vegetable peeler,
shave
small pieces of the Parmesan (about
1
/
4
c. or as much as you want) over the potatoes. Use scissors to
snip
the chives into small pieces right over the potatoes.
Sprinkle
with the salt and pepper (about 6 turns on a pepper mill).
