A Pleasant Little Review | Cook’s Country One-Pan Wonders

steak-and-potato-vI was raised on steak and potatoes.

Every weekend dad manned the grill outside and mom popped the russet potatoes in the oven. It was a weekly ritual that we all looked forward to.

Since then a nicely grilled beef filet paired with a baked potato and a glass of red wine speaks my food love language. When my husband and I crave a date-night in, we rotate between three different meals, and one of them involves grilled steaks. And of course, baked potatoes.steakSteak and potatoes have been a food staple all my life and there are many memories attached to this spread. However it tends to be others that cook it for me.

But what happens when the steak craving lands on a weeknight? This has become a problem for me recently, one that I wanted remedied.

When I got my hands on, One-Pan Wonders, a Cook’s Country cookbook from America’s Test Kitchen, I was on a mission to seek out a meal that was quick and satisfied my weeknight steak cravings.book-1-of-1While perusing One-Pan Wonders I zeroed in on New York Strip Steaks with Crispy Potatoes and Parsley Sauce. The recipe practically popped off the page. It fit my exact craving.

I’m making steak on a Wednesday.

Bonus to this recipe, it’s a one-pan wonder that not only involves NY Strip steak but also potatoes. It’s even been flagged as a weeknight appropriate meal (aka fast). My food universe is aligned. This recipe was made for me and my kitchen— especially on a busy weeknight.steak-and-potato-viiiEven though I found my Wednesday dinner recipe I couldn’t put the book down. I love reading recipes and especially well-written recipes. Cook’s Country provides just this. Every recipe even includes a reliable and ATK approved introduction on why that particular recipe works.

Genius.parsley-potatoes-and-pawsAny question I might have had revolving around this recipe was brought up and answered in the introduction. This type of dialogue is what I have come to expect from ATK’s recipes. Thorough, well examined, carefully tested and delicious.

While making the grocery list for the week I added all the ingredients to my list and was pleasantly surprised. I only had to pick up 4 ingredients. The remaining items needed for the recipe were basic kitchen staples (like olive oil, red wine vinegar, garlic cloves, etc.). ingredientsEven better. A one pan wonder with few ingredients and the promise of a quick cook. It doesn’t get much better than this.

Wednesday evening arrived. It was go time.

Heat the Skillet. Salt the steaks. Slice the potatoes.potatoesEasy. What’s next?

Place the steaks on the skillet, flip once. While the steaks are sizzling away, warm the potatoes in the microwave.

Done. I’m on a roll.steak-in-skillet-iRemove the steaks and let rest. Add the potatoes to the skillet.

Now what?parsley-sauceCook the potatoes until they are golden brown and crispy— and while they cook, blitz the parsley for the sauce.

Bingo.

Within 30 minutes an elegant, stress-free weeknight one-pan wonder was created. There was even leftover sauce for my eggs in the morning.egg-toast-1-of-1New York Strip Steaks with Crispy Potatoes is exactly what I expected it to be—- easy, soul satisfying and delicious.

I highly value recipes and cookbooks that come from America’s Test Kitchen. There is never a doubt that the recipe will be a success. America’s Test Kitchen is synonymous with quality and their newest cookbook, Cook’s Country One-Pan Wonders continues this well-deserved expectation.

One-Pan Wonder, welcome to my kitchen.steak-and-potato-xii

3 thoughts on “A Pleasant Little Review | Cook’s Country One-Pan Wonders

  1. Pingback: America’s Test Kitchen | New York Strip Steaks with Crispy Potatoes and Parsley Sauce | a pleasant little kitchen

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