Title: The Fresh 20, 20 Ingredients, 5 Weeknight Meals,
Health and Happiness
Author: Melissa Lanz
279 pages; Softcover, $24.95 US
Publisher: William Morrow/Harper Collins New York, 2013
Reviewed by, Chef John Vyhnanek
The Fresh 20: 20 ingredients, 5 Weeknight Meals,
Health and Happiness by Melissa Lanz is a good looking cookbook!
It’s printed on nice glossy, thick paper. It’s a paperback with
a good feel, 229 pages, 125 recipes and a fantastic array of
pictures for reference.
Each recipe is presented on a
single page, this makes for easy reading because you don’t have
to turn pages while cooking. As mentioned above, pictures---one on
just about every page---really help set the mood for the meal.
This is a really nice thing about this book!
have substance but wait a moment, this is not a cookbook that a
gourmet chef has written. You won’t wow your company showing off
the new cooking skills you’ve learned. You will however wow your
family and give them a wide variety for nice home cooked meals
for their enjoyment.
The meatballs, for example, are made
with a store bought meatball mix but the sauce is homemade. The
salsa is hand chopped and stirred and has all the necessary
ingredients to make it good. Desserts aren’t the focus here,
there is not a single one to be found.
seasonal menu suggestions, recipe lists and preparation guides
that are practical and useful. There are recommendations for
pots and pans, knives and kitchen implements. Gluten-free, low
fat and vegetarian dishes hold their own alongside barbecued pork
ribs, beef brisket and shepherd's pie!
If you're looking
for a cookbook for yourself and need to get out of a cooking
rut, then this a good one. It’s also a good one for students
going off to college, as a wedding gift or simply a gift for a
friend. What the heck, it’s even a good book for looking at
Aunt Judy's Brisket and
followed the recipe exactly.
It turn out quite good being
tender and moist, the
leftovers made for a great
brisket sandwich on rye
Brisket with Roasted Potatoes
Prep ahead--- Brisket for Monday and Wednesday
2 tbsp. olive oil 4 pounds beef brisket 1 tsp.
kosher salt 1 tsp. black pepper 1 medium yellow
onion, roughly chopped 2 garlic cloves, minced or
pressed 2 tbsp. tomato paste 4 cups low-sodium
chicken or vegetable broth
1. Heat the oil in a
Dutch oven or other heavy-bottomed pot over medium-high
heat. 2. Season the brisket with the salt and pepper
and sear on all sides until browned, about 10 minutes.
Transfer the brisket to a plate and set aside. 3. Add
the onion and garlic to the oil remaining in the pot and
cook for 4 to 5 minutes, scraping the bottom of the pot
with a wooden spatula to release the tasty bits. Stir in
the tomato paste. 4. Place the meat over the onions,
add the broth and cover. Reduce the heat to low and cook
the brisket for 2 1/2 to 3 hours. 5. Let cool, then
shred 2 pounds for Wednesday's lasagna; store the
brisket in an airtight container in the refrigerator for
dinner on Monday.
for the roasted potatoes---
2 pounds new potatoes, scrubbed 1 tbsp. olive oil
1/2 tsp. kosher salt
for the brisket--- 2
pounds Brisket (see prep ahead)
for the roasted
potatoes--- 1. Preheat the oven to 350°F. 2. Toss
the potatoes with the olive oil and salt. Arrange on a
baking sheet and roast for a bout 45 minutes, turning
once, until tender. 3. Serve alongside the reheated
for the brisket--- Place the brisket
in a saucepan with 1/2 cup water. Cover and heat on
medium for about 5 minutes.