Project Foodie - One-Pot Cookbook: Salmon and Mussel Chowder with Fava Beans

One-Pot Cookbook: Salmon and Mussel Chowder with Fava Beans

Save Recipe: Meat Loaf with Potatoes and Steamed Beans

Save Recipe: Salmon and Mussel Chowder with Fava Beans

If you love to cook but can't stand cleaning up the mess then "The Really, Truly, Honest-to-Goodness One-Pot Cookbook", with its treasure of recipes, is for you. Not only are these one pot dishes but they are also the amazing creations of Jesse Cool - owner and Chef of Flea St. Café, Cool Cafe and jZcool Eatery. Known for her devotion to local, organic, seasonal and sustainable ingredients Chef Cool has yet again created amazing and delicious meals in an easy to understand cookbook. For example, "Salmon and Mussel Chowder with Fava Beans" is a perfect spring dish that uses the seasonal Fava Beans to produce wonderful chowder. Or if you are looking for a meal that's a bit heartier try "Meat Loaf with Potatoes and Steamed Beans".

Salmon and Mussel Chowder with Fava Beans

From The Really, Truly, Honest-to-Goodness One-Pot Cookbook by Jesse Ziff Cool, Chronicle Books

Serves 4 to 6

1 1/2 pounds fava beans unshelled
2 c. bottled clam juice
1 1/2 lbs. salmon, skin and pinbones removed, cut into 1-in. pieces
1 lb. mussels, scrubbed and debearded
3 thick slices of bacon, cut into ½-in. pieces
1 onion, finely chopped
1 stalk celery, cut into ¼-in.-thick slices
2 cups winter squash, cut into ½-in. dice
1 bay leaf
2 Tb. tomato paste
2 c. heavy cream
1 c. whole milk
1/2 c. frozen lima beans
Pinch of cayenne pepper
Salt and freshly ground pepper to taste
1Tb. minced fresh chives for garnish

Bring about 2 cups of water to simmer in a large pot (you will be using the same pot for the chowder). Cook the fava beans from 3 to 5 minutes, depending upon size. Remove the beans and run under cold water. Using the tip of a knife, cut a small slit in the skin and squeeze out the beans. Put in a small bowl and set aside. Discard the cooking water.

In the same pot bring the clam juice to a simmer

Add the salmon and simmer for 3 minutes. Do not overcook, it is better if the salmon is under done. Using a slotted spoon, transfer the salmon to a large bowl and set aside.

Add the mussels to the broth, cover, and simmer for about 5 minutes, or until they open. Discard any that do not open. Using a slotted spoon, transfer the mussels to the bowl with the salmon. Pour the broth through a fine-meshed sieve into a medium bowl and reserve.

Using a paper towel, wipe out the pot. Add the bacon, onion, and celery to the pot and cook over medium heat for 5 minutes, or until the bacon is slightly browned. Add the squash, bay leaf, tomato paste, and reserved broth. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 20 minutes, or until the potatoes are cooked half to three-fourths of the way through.

Add the cream, milk, and cayenne and stir. Return the salmon and mussels to the pot along with the fava beans and simmer for 3-5 minutes to warm through. Season with salt and pepper.

To serve, ladle the chowder into warmed deep soup bowls. Garnish with the chives.

Meat Loaf with Potatoes and Steamed Beans

From The Really, Truly, Honest-to-Goodness One-Pot Cookbook by Jesse Ziff Cool, Chronicle Books

Serves 6

2 lbs. ground beef, or a combination of half beef and half pork or ground turkey
1 onion, shredded
1 large carrot, peeled and shredded
4 oz. button mushrooms, coarsely chopped
1 c. dried bread crumbs
1 Tb. dried Italian herbs
2 large eggs, lightly beaten
1/2 t. freshly ground pepper, plus more to taste
1 Tb. Worcestershire sauce
1 large Russet potato, peeled and cut into very thin slices, preferably on a mandoline
3 Tb. olive oil
1/2 lb. trimmed green beans or broccoli Rabe

In a large bowl, combine the ground meat, onion, carrot, mushrooms, breadcrumbs, herbs, eggs, 1t. salt, 1/2t. pepper, and the Worcestershire sauce. Using your hands, mix everything together thoroughly.

In a medium bowl, toss the potato slices with 1Tb. of the olive oil until well coated. Season them with salt and pepper to taste.

Cut 2 pieces of parchment paper or aluminum foil to fit the bottom of a nonstick or generously oiled 8-quart pot. Use the remaining olive oil to thoroughly oil the pot.

Arrange a single layer of the overlapping potato slices on the top of the paper or foil. Spoon the meat loaf mixture on top of the potatoes and, using your hands, push it down firmly to form a gently rounded mound. Cover and cook on low heat for about 45 minutes, or until an instant-read thermometer inserted in the middle reads 160 degrees.

Just before you remove the meat loaf, turn off the heat, uncover, and place the beans on top of the meatloaf. Cover again and steam for about 2 minutes, or until the rabe are bright green and crisp-tender. Using tongs, transfer the beans to a small serving bowl and season them with salt and pepper to taste.

Invert the pot over a warmed large, deep platter, rabe.

About "The Really, Truly, Honest-to-Goodness One-Pot Cookbook"

You know those cookbooks that say they're one-pot, but somehow you are left with a pile of dishes? Well, "The Really, Truly, Honest-to-Goodness One-Pot Cookbook" is the real thing: 65 fabulous recipes that truly need just one pot and only one pot (or skillet, sauté pan, or Dutch oven), start to finish. Included are dishes for family suppers like Moroccan Chicken with Couscous, or larger gathering with company-Braised Chipotle-Orange Pork with Yams. Cookbook author, chef, and one-pot enthusiast Jesse Ziff Cool braised, stir-fried, steamed, stewed, and simmered to perfection such delectable dishes as Short Ribs with Steamed Vegetables (the vegetables are ingeniously steamed on top of the ribs during the last few minutes of cooking), and Any Season Stir-Fry with Orange, Ginger, and Lemongrass. Recipes also offer suggestions for variations to either lighten up a dish or, when everyone is really hungry, make it more substantial. Plus there are plenty of tips for choosing the perfect pot, techniques on proper timing, and do-ahead strategies to make the prep as easy as the clean up.