Free Ebook Sheet Pan: Delicious Recipes for Hands-Off Meals, by Kate McMillan
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Sheet Pan: Delicious Recipes for Hands-Off Meals, by Kate McMillan
Free Ebook Sheet Pan: Delicious Recipes for Hands-Off Meals, by Kate McMillan
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About the Author
Kate McMillan is chef and owner of an eponymous catering company and is an instructor at Tante Marie’s Cooking School in San Francisco. Kate has worked as an event planner for Vogue and Glamour magazines. She lives in the San Francisco Bay Area with her husband and three young daughters. She has written 10 cookbooks for Williams-Sonoma, including five titles in the “What’s for Dinner” series and several in the “Of the Day” series.
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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.
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Product details
Hardcover: 112 pages
Publisher: Weldon Owen (January 3, 2017)
Language: English
ISBN-10: 1681881373
ISBN-13: 978-1681881379
Product Dimensions:
7.5 x 0.6 x 9 inches
Shipping Weight: 1.3 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
46 customer reviews
Amazon Best Sellers Rank:
#46,355 in Books (See Top 100 in Books)
To me, the most important aspects of a cookbook are: "Do the recipes taste delicious?" and "Is the recipe successful?" (i.e. cook times are correct, directions are appropriate). This cookbook accomplishes both.I've read plenty of various cookbook reviews which talk about how pretty the pictures are, or how the reviewer thinks the recipes look so delicious, but you can tell they haven't cooked any recipes yet. Well, I have.So far I've made:Dijon-Rosemary Chicken Thighs with Maple-Glazed PumpkinChicken Drumsticks with Green Olives &: Cipollini OnionsSpicy Asian Chicken Drumettes with Broccoli & Spiced WalnutsMexican Stuffed Peppers with Chipotle Sweet PotatoesSkirt Steak with Smoky Compound Butter & Blistered Shisito PeppersPersian Stuffed Acorn Squash with Ground Lamb & PomegranateAhi Tuna Nicoise Salad with Olive Oil-Dill AioliGarlicky Shrimp with Asparagus Fries & Meyer Lemon AioliSalmon Provencal with Fingerling Potatoes & Cherry TomatoesIn each case, the recipes were delicious. All are keepers and in rotation. Also, cooking on sheet pan is just plain easier. There's less clean up involved, less prep work and you don't dirty your stovetop. The dishes come together pretty quickly and cooking times aren't too long.Because everything I've made so far has been great I have a lot of confidence that the recipes I haven't tried yet will also be delicious.
My favorite cookbook at the moment!! To prepare the quantity I need for my family, I use 2 sheet pans... one for meat & one for veggies. I've always used sheet pans for making dinner so this is a familiar process. I'm cooking a lot of the same entrees, but with a fresh approach using new & different ingredient combinations. Clean up is a breeze!! This book was a suggested item from Amazon. SO happy I purchased it!!
I really love sheet pan dishes and these are wonderful. No, i did not get a discount for buying this book for a review. I paid full price for this book on Amazon. I have tried several of the recipes and they all have been really, really good and very easy. Last night I made the Spicy Asian Chicken Drumettes with Broccoli & Spiced Walnuts...I did use a family pack of chicken legs instead and twice as much broccoli and doubled the marinade. It was very good, I especially liked the broccoli. I made the Roasted Chicken with Giant Croutons, Sweet Potatoes and Arugula, used more arugula but this is excellent! Pork Chops with Apricots, (did not use the apricots cause they are not in season) Red Cabbage & Blue Cheese was also excellent, my husband really loved the cabbage and he is not fond of cabbage. Tonight I am doing half a recipe...I am only using the garlicky shrimp recipe and then doing my own vegetables. I have been making these meals low carb because that is my new eating plan for the year. These are all meal recipes, no desserts and I am glad. It works perfectly for me. Chapters are meat, seafood and vegetables. The book is 111 pages including the index. There are quite a few color pictures. Eventually i will get through most of these recipes including dishes that are not on my eating list at the moment. I think it is money well spent.
I'm a 72 year old woman, who has enjoyed cooking all my life. At my age, I still want to cook good food, but without so much work. This book is fantastic. It provides recipes for low labor, delicious, easy-clean-up meals. I not only use it a lot, but have given several additional copies to enthusiastic friends.
I should know better than to buy a cookbook sight unseen. The reviews were so promising, but it is not a great cookbook for busy people as it promised. The recipes are really complicated. If you want really fancy meals that take a long time to prepare, but cook on one sheetpan, this is your book. I found two recipes in the entire book that my family would eat and that I had time to prepare. Bon appetit!
I love this book. I bought one for myself and then bought 2 more for my daughters. Love the recipes and really appreciate the pictures. For me, a good cook book includes lots of pictures, and this one has a lot. I don't usually follow directions exactly but love to wade through cook books to get ideas on combinations of spices and methods for cooking something in a new and tasty way. I love this book because of the "sheet pan" method of cooking some fantastic recipes. Easy, clean, one pan cooking works for me. Give it a try.
Great recipes and easy to do. Makes dinner time simple. Roasting is a good way to enhance the taste of vegetables and protein.
Great and delicious recipes that are easy to assemble and cook in the oven on a sheet pan.
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