One pot, one pan or one Crockpot: however you cook, using just the one cookware is in.
Create a cacophony of flavor in one dish, and save yourself time and cleaning.
The March Book Bites Cookbook Club at the Gilford Public Library was themed “One Pot Wonders.” If you haven’t visited the Gilford Public Library for Book Bites before, it’s a club filled with friendly, food enthusiasts that enjoy talking about meals, ways to cook, cookbooks, and food.
Tracey Petrozzi leads the group and demonstrates meal prep right in front of the club. Each month, she selects a theme that relates to the current season, seasonal ingredients, or anything she’s in the mood to cook and builds a tasting menu around the theme that typically consists of an appetizer, main course and dessert.
On Tuesday from 5 to 6:30 p.m. the Book Bites Club tried some “One Pot Wonders” to help make meals easy and delicious.
Petrozzi has offered this delicious and simple recipe from the renowned cookbook, One-Pan Wonders.
The next meeting will be April.
The cost for this program is $5 per person and space is limited so participants are encouraged to sign up at the library’s circulation desk.
For more information you can contact the Gilford Public Library at 524-6042 or by email at library@gilfordlibrary.com. The library is located at 31 Potter Hill Road in Gilford.
3 tablespoons olive oil
1½ pounds russet potatoes, sliced into ¼-inch thick rounds
3 garlic cloves, minced
Salt and pepper
4 (6 ounce) skinless cod fillets, 1 to 1½ inches thick
3 tablespoons unsalted butter, cut into ¼-inch pieces
4 sprigs fresh thyme
1 lemon, sliced thin
Adjust oven rack to lower-middle position and heat oven to 425 degrees. Brush large rimmed baking sheet with 1 tablespoon oil.
In large bowl, toss potatoes with remaining 2 tablespoons oil and garlic; season with salt and pepper.
Lay potatoes in a shingle style, partially overlapping, into four rectangular piles of three rows each, about four by six inches inches in size. Gently push rows together so potatoes form cohesive pile. Roast potatoes until spotty brown and just tender, 30 to 35 minutes, rotating baking sheet halfway through roasting.
Pat cod dry with paper towels and season with salt and pepper. Carefully place one cod fillet, skinned side down, on top of each potato pile. Top fish with butter pieces, thyme sprigs and lemon slices. Continue to bake fish and potatoes until fish flakes apart when gently prodded with paring knife, about 15 minutes.
Slide spatula underneath potatoes and fish, gently transfer to individual plates and serve.