One Pot Meals

Here are the recipes from my class "One Pot Meals"
I started with a variation of bread salad, then made a super easy New England Clam Bake. Beef Bourguignon
and much easier than Julia Childs' version and I will warrant just as good. Then my Mammas Cobbler it's really great! Enjoy!



La Vera Panzanella
8-10 servings

Ingredients:
8 slices of day old Tuscan bread diced
about a half cup of water as needed  with 2 Tablespoons red wine vinegar, 1 tsp dried oregano, salt and black pepper

1/2 cup fresh basil leaves
1 romaine heart chopped
½ cup baby arugula
½ head of radicchio optional
1 red onion sliced thin
2 lbs of ripe tomatoes chopped coarsely
3 tbs extra virgin olive oil
¼ cup red wine vinegar
fine sea salt and freshly ground black pepper to taste

Directions:
Place the bread in a large bowl and drizzle with cold water mixture until the bread has absorbed the water. (8-10 minutes). Drain the bread by squeezing it in the palm of your hand gently without mashing it, but keeping it slightly moist. Chop basil and the remaining greens and place in bowl with bread. Add the onions and tomatoes. Toss gently until all ingredients are thoroughly combined. Drizzle with oil and vinegar. Toss gently. Season with salt and pepper and toss again. Can be refrigerated for up to 4 hours ahead of serving.

New England Clambake

Ingredients
4 ears of corn
1 lb smoked sausage
12 new potatoes cut in half
8 small onions cut in half
48 clams
1.5 lbs un-peeled shrimp
2 lemons cut into wedges

Directions
Arrange the corn, potatoes, and onions in a steamer basket over boiling water in a Dutch oven. Top with clams and shrimp. Cover and steam for 30 minutes. Serve with butter and lemon.

Beef Bourguignon
Ingredients

2 Tablespoons olive oil
4 oz bacon diced
2 lbs stewing beef cut into cubes
1 carrot cut on bias
4 shallots bias cut
15 pearl onions
4 garlic cloves minced
1 Tablespoon fresh thyme chopped
1 Tablespoon fresh parsley chopped
16 oz dry red wine
3 cups beef stock
1 Tablespoon tomato product
2 bay leaves
1 cup mushrooms quatered
1 Tablespoon butter
Salt and pepper to taste

Directions
Heat oven to 350 F and a burner on medium heat. In a heavy skillet add olive oil and brown the bacon. Next season the beef and dredge with flour. Add the butter to skillet then beef and sauté until browned evenly. Add the carrots, mushrooms, shallots and onions and cook until tender. Add tomato, thyme and garlic and cook until aromatic.  Deglaze with wine then add the stock. Season with salt and pepper and bring to a simmer on the stove. Next cover the skillet and cook for 2.5 to 3 hours until beef is tender.



Mammas Fruit Cobbler

Ingredients
¾ cup salted butter
1 ¾ cup granulated sugar
2 cups fruit
¾ cup flour
2 tsp baking powder
1 pinch salt
¾ cup whole milk

Directions
Heat oven to 350 F and melt half cup of the butter in an 8-inch casserole dish. In a sauce pan combine the remaining butter, sugar and cook until melted. Next add the fruit and coat with the sugar butter mixture. In a mixing bowl combine flour, baking powder and salt and mix in the milk to form the batter. Pour the fruit in the casserole dish then drizzle the batter on top. Bake for an hour until crisp. Top with whipped cream to serve.