One-Pot Wonders

For Slow Cookers, And Stoves; Food And Wine's Grace Parisi Shares Recipes And Advice

(CBS) 

Hearty Italian Meat Sauce

Makes 16 cups; enough for 1-1/2 to 2 pounds of pasta (10 to 12 servings)

1/4 cup extra-virgin olive oil
1 pound boneless veal shoulder, trimmed of fat and cut into 1-inch cubes
1 pound boneless pork shoulder, trimmed of fat and cut into 1-inch cubes
1 pound sweet or hot Italian sausage or combinations
1 large onion, finely chopped
4 large garlic cloves, minced
Two 28-ounce cans peeled whole tomatoes with their juices, coarsely chopped
One 28-ounce can tomato puree
One 6-ounce can tomato paste
3 cups water
2 tablespoons sugar
3 imported bay leaves
1/2 teaspoon dried oregano, crumbled
Salt and fresh ground black pepper

1. Heat the oil in a large, heavy casserole over medium heat until shimmering. Add the veal and pork in batches, and brown all sides, 8 to 10 minutes.
2. Using slotted spoon, transfer meat to platter.
3. Add the sausages to the pot and cook, turning occasionally, until browned but not cooked through, about 8 minutes. Transfer the sausage to the platter.
4. Add the onion and the garlic, stirring until onion is translucent.
5. Return the veal and pork to the pot, along with the tomatoes and their juices, the tomato puree and paste, water, sugar, bay leaves, and oregano. Season with salt and pepper and bring to a boil. Reduce the heat to low and cook, partially covered, until the meat is tender and the sauce is slightly thickened, about 1 1/2 hours.
6. Add the sausages, and simmer, uncovered, until cooked through, about 30 minutes.
7. Will keep, tightly covered, in the refrigerators for up to 4 days or in the freezer for a month.

Crab and Andouille Jambalaya

Total time: 40 min

Makes 4 servings

To make this jambalaya stand out, use incredible lump crabmeat, great andouille sausage, and a good hit of Old Bay seasoning.

1/4 cup extra-virgin olive oil
12 ounces andouille sausage or kielbasa, quartered lengthwise and cut into pieces
1 large onion, coarsely chopped
1 red bell pepper, finely chopped
1 celery rib, finely chopped
2 large garlic cloves, minced
1 teaspoon Old Bay seasoning
1-1/4 cups jasmine rice (9 ounces)
1-1/2 cups chicken stock or low-sodium broth
1-1/2 cups water
1 thyme sprig
Salt and freshly ground pepper
1/2 pound lump crabmeat
3 scallions, finely chopped
Hot sauce, for serving

1. In a medium, enameled cast-iron casserole, heat the olive oil. Add the andouille and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl.
2. Add the onion, bell pepper, celery and garlic to the casserole. Cover and cook over high heat, stirring occasionally, until softened, about 3 minutes.
3. Add the Old Bay, rice and andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes.
4. Add the stock, water and thyme, season lightly with salt and pepper and bring to a boil.
5. Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes.
6. Fluff with a fork and stir in the crab and scallions. Cover and let stand for 2 to 3 minutes, just until the crab is hot; discard the thyme sprig.
7. Serve in bowls, passing hot sauce at the table.

Orzo Risotto with Sausage and Artichokes

Total time: 45 min

Makes 4 servings

2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
1 large white onion, thinly sliced
1 large garlic clove, minced
1-1/2 cups orzo (10 ounces)
2 cups chicken stock or low-sodium broth
Salt and freshly ground pepper
1 cup marinated artichokes, drained and quartered
1 cup frozen baby peas
3 tablespoons snipped chives
6 tablespoons grated Parmesan, plus more for serving

1. In a deep, 10-inch skillet, heat the oil. Add the sausage and cook over high heat, pressing to flatten, until cooked through, 10 minutes. Transfer to a plate, leaving the fat in the pan.
2. Break the sausage into bite-size pieces. Add the onion and garlic to the skillet. Cover and cook over moderate heat, stirring occasionally, until softened, 4 minutes.
3. Add the orzo and cook, stirring, for 3 minutes.
4. Add the stock and 2 cups of water and cook, stirring constantly, until the orzo is al dente and suspended in a thick creamy broth, about 15 minutes. Season with salt and pepper.
5. Add the sausage, artichokes, peas, chives and cheese to the orzo. Cook, stirring, until the peas are heated through and the cheese is melted, about 4 minutes. Serve the orzo risotto in bowls, passing extra cheese at the table.

[sevenveils]

With the exception of the first recipe, Japanese pot roast, these are welcoming feel good dishes that never went out of style in my world.

This jury is out on Japanese pot roast; it sounds innovative and I''ll give my own version a shot without the potatoes. You already have the noodles for a starch. The diakon radish is traditionally only boiled for 2 minutes or so to retain firmness, so that ''ll get pulled out of the pot as well. Using the water from boiling the udon noodles I''d boil or steam the daikon with sliced carrots and or green beans for about 2 minutes, drain and drizzle these vegetables with some mirin, grated ginger maybe, and sesame seeds