Plated: Weeknight Dinners, Weekend Feasts, and Everything in Between: A Cookbook
240
Plated: Weeknight Dinners, Weekend Feasts, and Everything in Between: A Cookbook
240Hardcover
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Overview
Every dish here will work no matter how much (or little) time you have to cook, whether it’s quick dinner on a Monday for two or a backyard barbecue for a crowd. The recipes are all rooted in a core technique—think One-Pan Roasted Chicken, Slow-Simmered Turkey Chili, or Cheesy Baked Penne—but can also be customized according to peak produce and just what you’re in the mood for. Step-by-step prep instructions and menu ideas take the stress out of cooking, so you know exactly what to do and when. Here, too, are ways for you to stretch these recipes, like basic marinades and spice rubs that can be used on almost anything, reinventions for leftovers, big-batch make-aheads, company-worthy feasts, and perfect sides. Plated is sure to become a well-loved, sauce-splattered staple in your kitchen.
Product Details
| ISBN-13: | 9781101903933 |
|---|---|
| Publisher: | Clarkson Potter/Ten Speed |
| Publication date: | 05/17/2016 |
| Pages: | 240 |
| Product dimensions: | 8.40(w) x 9.50(h) x 0.90(d) |
About the Author
Elana Karp earned her culinary degree from Le Cordon Bleu in Paris. Suzanne Dumaine trained at the French Culinary Institute in New York, and was a recipe editor for Cooking Channel. They lead Plated’s culinary team, where they develop innovative, globally inspired recipes for the menus customers select from each week. The only thing either of them love more than cooking is teaching others to love it, too.
Read an Excerpt
White Lasagna with Butternut Squash, Kale, and Mushrooms Recipe
Lasagna is our go-to comfort food to make for anyone having a bad day. Maybe you need some on a rainy Monday, or maybe a friend could use a batch. Like all perfect make-ahead meals, it just keeps getting better and better. We love this creamy béchamel paired with these earthy vegetables.
Serves 4
INGREDIENTS
8 ounces cremini mushrooms
1 pound butternut squash
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 bunches lacinato kale
2 cloves garlic
8 tablespoons (1 stick) unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
1/8 teaspoon ground nutmeg
1 cup grated Parmesan cheese
2 9-ounce boxes no-boil lasagna noodles
1/2 cup shredded Gruyère cheese
INSTRUCTIONS
1. Preheat the oven to 425 degrees.
2. Quarter the mushrooms. Peel the squash and cut it into 1/2-inch pieces. On a baking sheet, toss the mushrooms and squash with 2 tablespoons of the olive oil and salt and pepper. Arrange in a single layer and roast until tender, about 18 minutes.
3. While the vegetables roast, strip the stems from the kale leaves, then cut the leaves into bite-size pieces. Thinly slice the garlic.
4. In a large pan, heat the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the kale and garlic and cook until the kale is wilted and bright green, about 4 minutes. Season with salt and pepper and set aside.
5. Remove the roasted mushrooms and squash from the oven and reduce the oven temperature to 400 degrees. Using a fork or the back of a spoon, mash the squash.
6. To make the béchamel, in a medium saucepan, melt the butter over medium heat. When the butter is foamy, sprinkle in the flour and whisk until the mixture is smooth and golden, about 2 minutes. Slowly pour in the milk, whisking continuously until no lumps remain. Simmer, stirring occasionally, until the sauce is thick and coats the back of the spoon, 6 to 7 minutes. Season with the nutmeg, salt, and pepper. Add 1/4 cup of the Parmesan, stir to continue, and remove the pot from the heat.
7. Spread a thin layer of the béchamel over the bottom of a 9 x 13-inch baking dish. Add a layer of lasagna noodles, followed by a layer of squash and mushrooms, then kale, them more béchamel, and a sprinkle of Parmesan. Repeat to make 2 more layers: noodles, vegetables, béchamel, and Parmesan. Top with a final layer of noodles and the remaining béchamel. Sprinkle with the remaining Parmesan and Gruyère.
8. Loosely cover the pan with foil, transfer to the oven, and bake until the lasagna is bubbling, about 30 minutes. Increase the oven temperature to 450 degrees. Uncover the lasagna and continue baking until golden, about 10 minutes longer.
9. Remove from the oven and allow to cool completely before cutting into pieces.
10. Wrap with foil and store white lasagna in the fridge for up to 5 days, or in the freezer for up to 1 month. To reheat, microwave the lasagna or warm it, covered, in the oven at 350 degrees.