One-Pot Wonders: Great Meals, In A Skillet

That basic kitchen tool, the skillet, can be used for more than sautéing chicken breasts or scrambling eggs.

Few people realize just how versatile the skillet is.

And on The Early Show Wednesday, Chris Kimball, editor in chief of Cook's Illustrated magazine and host of "America's Test Kitchen", showed skillet recipes for everything from pasta to pie!

His teams at "Cook's Illustrated" and "America's Test Kitchen" have a new book out, called "The Best Skillet Recipes."

RECIPES

Baked Ziti

Serves 4

Ingredients
1 28-oz can whole peeled tomatoes
1 T olive oil
6 medium garlic cloves, minced or pressed through a garlic press (about 2 T)
1/4 tsp red pepper flakes
salt
3 cups water
12 ounces (about 3 3/4 cups) ziti
1/2 cup heavy cream
1 ounce Parmesan cheese grated (about 1/2 cup)
1/4 cup chopped fresh basil leaves
ground black pepper
4 ounces mozzarella cheese, shredded (1 cup)

Method
1. Adjust an oven rack to the middle position and heat the oven to 475. Pulse the tomatoes with their juice in a food processor until coarsely ground and no large pieces remain, about 12 pulses.

2. Cook the oil, garlic, and red pepper flakes together in a 12-inch ovensafe non-stick skillet over medium-high heat until fragrant, about 1 minute. Stir in the processed tomatoes and 1/2 tsp salt. Reduce the heat to medium-low and simmer gently, stirring occasionally, until the tomatoes no longer taste raw, about 10 minutes.

3. Stir in the water, then add the pasta. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, 15 to 18 minutes.

4. Stir in the cream, Parmesan, and basil and season with salt and pepper to taste. Sprinkle the mozzarella evenly over the top. Transfer the skillet to the oven and bake until the cheese has melted and browned 10 to 15 minutes. Serve.

Cheese Pizza

Makes two 11-inch pizzas; serves 4

Ingredients
1/4 cup olive oil
1 pound pizza dough
1 cup pizza sauce
6 ounces mozzarella cheese, shredded (1 1/2 cups)
1/2 ounce grated parmesan cheese (1/4 cup)

Method
1. Adjust the oven rack to the upper-middle position and heat the oven to 500 degrees. Grease a 12-inch ovenproof skillet with 2 tablespoons of the oil.

2. Turn the dough out onto a lightly floured work surface, divide it into two equal pieces, and cover with greased plastic wrap. Working with 1 piece of dough at a time (keep the other piece covered), press and roll the dough into an 11-inch round on a lightly floured work surface. Transfer the dough to the prepared skillet.

3. Spread 1/2 cup of the pizza sauce over the dough, leaving a 1/2-inch border around the edge. Sprinkle 3/4 cup of the mozzarella and 2 tablespoons of the Parmesan over the top. Set the skillet over high heat and cook until the outside edge of the dough is set, the pizza is lightly puffed, and the bottom crust is spotty brown when gently lifted with a spatula, about 3 minutes.

4. Transfer the pizza to the oven and bake until the edges are brown and the cheese is golden in spots, 7 to 10 minutes. Using pot holders, transfer the pizza to a carving board, slice into wedges and serve.

5. Wipe the skillet clean, let it cool slightly, then repeat with the remaining ingredients to make a second pizza.

For the blueberry pie skillet recipe, go to Page 2.

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[sweetpea1940]

I liked the recipes, but am confused as to why Chris Kimball is calling that saute pan a skillet. Every pan I have ever seen that is shaped as that pan is shaped, is called a SAUTE pan, NOT a SKILLET. Skillets, in my world, have STRAIGHT sides, NOT sloping sides. Does he know what he is talking about? I have watched America's Test Kitchen for years, and love the show. I just came from the kitchenware section of my local Walmart, and all the pans shaped like the one he is calling a SKILLET, were labeled, SAUTE PANS. Will somebody please clear up this confusion???
Thank you. I love the Early Show!!