You know, one pot cooking as the topic could make this one of the longest threads on Sailnet
a wonderful Provençal Fish Soup. I think its essential to use saffron in the soup, otherwise you shouldn't call it so
Also, cook the fish on the bone...better flavor. Serve with a aioli and crisp bread.
, numerous recipes for this classic Spanish dish from Valencia. Traditionally you eat it right from the pan so I guess you could it is truly a one pot meal
Although you should use a Paella pan, anything similar will work well
a white stew, veal or poultry is typically used. Contains mushrooms and finished with cream, sour cream, or creme fraiche.
, a wonderful combination of Mediterranean vegetables, you'll find many variations of the preparation. I prefer to "sear" each vege separate, of course on the boat doing it in one pot is preferable.
, or Beef Burgundy. Using the shoulder of beef thats well marbled should yield the best taste-flavor. Don't cut the meat to small so you don't dry it out and have time to develop flavor.
a refreshing chilled soup. Using a good sherry vinegar and a high quality olive oil is essential. Bonus, you don't need to cook it
, rich creamy rice dish. Only draw back is the attention it needs while cooking. Good quality Aborio rice is key along with a thick pot and a wooden spoon.
, good Hungarian paprika is a must. I also like to use lard instead of oil. I also like a lot of onion in the stew.
, a hearty stew/braise with sauerkraut. You could cut the meat/pork in smaller pieces to expedite the cooking time. Note: the cook may want to warn the crew of the potential for, well, oh never-mind.
okay, not a one pot, but is a one sheet pan item baked/steamed in the oven.
, a quick cooking dish and serves well with some toasted croûtons. I like steaming with beer, but the traditional white wine, garlic, and butter is good too, I also love the Thai version with basil, chili, and lemon grass.
a spicy Creole dish, easily made in one pot. Good color of the roux is important, using oil instead of butter will retard burning it. Rice on the side if you wanna use two pots
, I like to use a cast iron skillet, baking the eggs mixture in the oven.
Ah...thats all I can think of at the moment...hopefully more to come.