One Knife, One Pot, One Dish: Simple French Feasts at Home

By Stéphane Reynaud and Marie-Pierre Morel

An illustrated, accessible guide to French comfort food, featuring over 150 recipes you can easily make at home.

In this richly illustrated guide to French comfort food, acclaimed chef and cookbook author Stéphane Reynaud introduces us to his favorite foods to make at home. Rustic and approachable, the recipes require just one pan or pot, can be prepared in just ten minutes, and then are left in the oven to bake. From the classics, such as navarin, boeuf bourguignon, and roasted chicken, to more inventive takes on French cuisine—including a wide selection of vegetarian dishes—this cookbook features more than 150 recipes for appetizers, main courses, and desserts. One Knife, One Pot, One Dish allows readers to serve up all of the romance of a classic French bistro, without spending hours in the kitchen.

• Language: English
• Publisher: ABRAMS
• Release date: Jan 9, 2018
• ISBN: 9781683351979

Book preview

Before Dinner

Dips for Chips

Serves 6

For each dip, in a food processor, blend together all the ingredients, reserving a few items to use as garnishes. Serve with tortilla chips.

Food processor

Preparation time: 5 minutes each

Goat Cheese

7 ounces (200 g) fresh goat cheese

⅓ cup (50 g) unsalted nuts (hazelnuts, pistachios, walnuts . . .)

3 tablespoons olive oil

12 fresh Thai basil leaves

Corn

7 ounces (200 g) canned corn kernels, drained

3 tablespoons canola oil

1 shallot, peeled

6 pickled red chiles

Salt and black pepper

Guacamole

2 ripe avocados, pitted and peeled

Juice of 1 lemon

1 shallot, peeled

Dash of Tabasco sauce

⅓ cup (50 g) cherry tomatoes

Salt and black pepper

Hummus

About 1 cup (200 g) canned chickpeas, drained and rinsed

1 teaspoon ground cumin

1 clove garlic

6 tablespoons (100 ml) olive oil

3 sprigs fresh parsley

Salt and black pepper

Crostini Spreads

Serves 6

For each spread, in a food processor, blend together all the ingredients, reserving a few items to use as garnishes. Serve with toasted bread.

Food processor

Preparation time: 5 minutes each

Anchovy

⅔ cup (100 g) anchovies in oil, drained

1 clove garlic

1 teaspoon pastis or other anise-flavored liqueur

Juice of 1 lemon

3 sprigs fresh tarragon

Black Olive

1 cup (150 g) pitted dry-cured black olives

8 fresh basil leaves

3 drained anchovies in oil, drained

Green Olive

1 cup (150 g) pitted green olives

1 clove garlic

½ cup (20 g) chopped fresh curly parsley

3 tablespoons olive oil

Sun-Dried Tomato

1⅓ cups (150 g) sun-dried tomatoes in oil, drained

⅓ cup (30 g) grated Parmesan cheese

1 teaspoon ketchup

2 tablespoons olive oil

Dips for Crudité

Serves 6

For each dip, in a food processor, blend together all the ingredients, reserving a few items to use as garnishes. Serve with sliced fresh vegetables.

Food processor

Preparation time: 5 minutes each

Tuna

8 ¾ ounces (250 g) tuna, drained

1 raw egg

1 teaspoon Dijon mustard

½ red onion, coarsely chopped

6 fresh chives, coarsely chopped

¼ cup (60 ml) olive oil

Salt and black pepper

Salmon and Cucumber

5 ¼ ounces (150 g) smoked salmon

3 ½ ounces (100 g) sliced cucumber, unpeeled

3 tablespoons (50 g) cream cheese

1 teaspoon fennel seeds

Sardine

5 ¼ ounces (150 g) boneless, skinless canned sardines, drained

4 fresh chives

1 ½ ounces (40 g) cornichons

½ shallot

4 fresh basil leaves

3 tablespoons olive oil

Salt and black pepper

Shrimp

5 ¼ ounces (150 g) peeled cooked shrimp

1 raw egg

1 teaspoon Dijon mustard

1 teaspoon ketchup

1 teaspoon cognac

¼ cup (60 ml) sunflower oil

Salt and black pepper

Popcorn

Serves 4

Dutch oven

Preparation time: 5 minutes each

Cooking time: 5 minutes each

Olive and Parmesan

About ½ cup (80 g) pitted dry-cured black olives

3 tablespoons olive oil

5 tablespoons (50 g) popcorn kernels

½ cup (50 g) finely grated Parmesan cheese

Coarsely chop the olives.

Heat the olive oil in a Dutch oven. Add the popcorn, cover, and shake the pan on the heat until most of the kernels have popped. Remove from the heat when the popping slows to a few seconds between pops.

Immediately add the Parmesan and olives and mix well.

Soy Sauce and Basil

8 fresh basil leaves

3 tablespoons sunflower oil

5 tablespoons (50 g) popcorn kernels

3 ½ tablespoons (50 g) butter, melted

2 tablespoons sweet soy sauce (kecap manis) Salt

Coarsely chop the basil leaves.

Heat the sunflower oil in a Dutch oven. Add the popcorn, cover, and shake the pan on the heat until most of the kernels have popped. Remove from the heat when the popping slows to a few seconds between pops.

Immediately add the the butter, soy sauce, and basil. Season with salt and mix well.

Herb and Bacon

3 ounces (80 g) bacon, cut into matchsticks

5 tablespoons (50 g) popcorn kernels

1 tablespoon herbes de Provence

Salt

In a Dutch oven, cook the bacon until the fat has rendered and the bacon is crispy. Add the popcorn, cover, and shake the pan on the heat until most of the kernels have popped. Remove from the heat when the popping slows to a few seconds between pops.

Immediately add the herbes de Provence. Season with salt and mix well.

Curry and Lemon

2 tablespoons olive oil

5 tablespoons (50 g) popcorn kernels

Zest of 1 lemon

3 ½ tablespoons (50 g) butter, melted

1 teaspoon curry powder Salt

Heat the olive oil in a Dutch oven. Add the popcorn, cover, and shake the pan on the heat until most of the kernels have popped. Remove from the heat when the popping slows to a few seconds between pops.

Immediately add the lemon zest, butter, and curry powder. Season with salt and mix well.

Meat

Beef with Mushrooms and Syrah

Serves 4

4 medium carrots, peeled

2 cloves garlic

4 shallots

2 pounds (1 kg) beef cheeks or brisket

7 ounces (200 g) mushrooms

3 sprigs fresh flat-leaf parsley

5 ¼ ounces (150 g) thick-cut bacon, cut into lardons

3 ½ tablespoons (50 g) butter

2 tablespoons all-purpose flour

2 cups (500 ml) beef stock

2 cups (500 ml) Syrah red wine

Bouquet garni (see Note)

Salt and black pepper

Dutch oven

320°F (160°C) oven

Preparation time: 10 minutes

Cooking time: 3 hours 15 minutes

Preheat the oven to 320°F (160°C).

Cut the carrots in half lengthwise. Crush the garlic. Finely chop the shallots. Cut the beef into large pieces. Clean the mushrooms gently with a damp paper towel. Chop the parsley.

In a Dutch oven over medium heat, sauté the bacon, shallots, and garlic in the butter. Add the beef and cook until browned. Sprinkle with the flour and brown again. Stir in the stock and wine, add the bouquet garni, carrots, and mushrooms, and season with salt and pepper. Cover and braise in the oven for 3 hours.

Sprinkle with the parsley before serving.

Note: A bouquet garni is a small bundle of fresh herbs tied together with kitchen twine, and often includes parsley, thyme, and bay leaf. Remove and discard the bouquet garni before serving.

Beef with Sesame Seeds and Vegetables

Serves 4

2 pounds (1 kg) beef cheeks or brisket

4 onions

4 medium carrots

4 small zucchini

3 tablespoons sunflower oil

2 stalks lemongrass

4 ½ cups (1 L) beef stock

1 tablespoon honey

Salt and black pepper

2 tablespoons sesame seeds

Dutch oven

320°F (160°C) oven

Preparation time: 10 minutes

Cooking time: 3 hours 15 minutes

Preheat the oven to 320°F (160°C).

Cut the beef into large pieces. Cut the onions into wedges. Slice the carrots and zucchini into rounds.

In a Dutch oven, heat the sunflower oil over medium heat. Add the beef and brown well. Add the onions, carrots, and lemongrass. Pour in the stock and honey, season with salt and pepper, cover, and braise in the oven for 3 hours.

Remove the lemongrass stalks. Garnish with the sesame seeds and serve topped with rounds of raw zucchini.

Beef with Beets and Peppers

Serves 4

1¾ pounds (800 g) beef cheeks or brisket

1 green bell pepper

1 red bell pepper

1 yellow bell pepper

4 baby beets

⅔ ounce (20 g) fresh ginger

3 spring onions

Greens from 1 bunch baby beets

2 tablespoons olive oil

⅔ cup (150 ml) red port

2 cups (500 ml) beef stock

Bouquet garni (see Note, this page)

Salt and black pepper

Dutch oven

Preparation time: 10 minutes

Cooking time: 3 hours 15 minutes

Cut the beef into large pieces. Cut the bell peppers into thick strips. Peel the beets and ginger. Coarsely chop the onions. Chop