Sunday, April 24, 2011

One pan meal

For dinner this evening I made steak, fried yams and kale all in the same pan that I made bacon in this morning. First of all I love this pan. I have the 5 1/2 quart version and love it so much I may eventually get the smaller one as well. Last year for my birthday I got all new pots and pans after my 10 year old non-stick cheapo set from my wedding registry started to peel teflon at alarming rates. My mom had done a lot of research a couple years ago on pots and pans and the Cuisinart Multiclad Pro had great reviews and she loved the one pot she has of this type, so I bought all new pans of this variety and highly recommend them. This particular skillet is really big-- at least 12 inches (maybe 14) about 2 inches high with a stainless lid making it good for just about anything! When I first got it in the mail I was alarmed at how big it is, but I actually use it more than any other pan.

But back to dinner:

The pan had a little residual bacon fat in it (I poured most of it out into a jar), and I cooked the steaks, which I seasoned with salt and pepper in the pan first. (not pictured)

When those were finished, I set them aside to rest (after you cook meat it's good to let it sit quietly for a few minutes-- it initially loses juices and then will suck them back up again). I added a couple of tablespoons of coconut oil to the pan and when it melted I added thinly sliced yams-- turning them after 3-5 minutes (it's easy to burn them!) both of these were over medium heat. When the yams were finished I added a couple cloves of minced garlic to the pan-- stir fast so the garlic doesn't burn!

And then a whole head of de-stemmed and chopped purple kale to the pan along with about a half cup of water to de-glaze the pan (de-glazing is where you add liquid to a hot pan that has yummy goodness also known as fond stuck to the bottom of the pan. The liquid, combined with a gentle scraping with a spatula helps get the tasty bits to mix in with the food and as a bonus, makes the pan easier to clean later). I added a bit of salt to the kale but I learned the hard way last time to taste it first! Since I salted the meat, last time when I cooked greens in the same pan as the meat with no yams between there was still salt in the pan and I over salted the greens. This time it came out perfectly!
The whole process took maybe 20 minutes and now I only have one pan to clean up!

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