How Chef Daniel Boulud Makes a One-Pan Dinner

While you consider French tremendous eating, chef Daniel Boulud might be one of many first names that involves thoughts — and for good cause. With a number of Michelin-starred eating places, a hospitality empire spanning continents, philanthropy efforts which have raised thousands and thousands for organizations like Citymeals on Wheels, and quite a few mentees who’ve gone on to open their very own acclaimed eating places, it’s clear that Boulud is a culinary legend.

It’s simple to affiliate this famend chef with the superbly styled plates you would possibly see on the tasting menu at his eponymous restaurant Daniel or the caviar service at his new steakhouse La Tête d’Or, however Boulud can be a busy skilled, father, and husband who must prepare dinner meals at dwelling similar to the remainder of us. 

Whereas talking with the Lyon-born chef about his latest collaboration on a stainless-steel cookware set, crafted with Sardel and obtainable at Bloomingdale’s, Boulud shared that he typically depends on the identical weeknight staple that many dwelling cooks do: a one-pan dinner. The chef notes that “I am a really massive fan of attempting to make use of the least pots and pans after I prepare dinner. So I wish to typically prepare dinner issues in a single pot.”

However as an expert chef, he brings a novel perspective and depth of information to this cooking format that so many people know effectively. Fortunately, this implies Boulud has some insights on how one can take your personal one-pan meals up a notch.

Use a skillet that may go from range to oven

This tip could seem apparent, however for folks new to cooking or with restricted cookware selections, it’s important. Many one-pan dinners rely on searing protein on the range after which transferring it to the oven. Any skillet with a plastic or wood deal with can not do that and the identical applies to sure nonstick pans.

Nonetheless, as Boulud factors out, with “Chrome steel, you’ll be able to simply go from range to oven simply.” Utilizing a skillet that may execute the whole thing of the cooking course of means you gained’t must switch seared hen thighs to a separate baking dish.

Not solely that, however for one-pan meals, chrome steel is usually a better option than a cast-iron skillet, which may go from stovetop to oven however dangers eradicating seasoning should you simmer acidic or liquid elements in it.

Construct layers of taste

If you wish to grasp the artwork of creating really scrumptious one-pan meals without having a recipe, that is the attitude you need to begin with. Boulud explains that he begins with “my sequence of elements that take the longest to prepare dinner to the shortest… and see additionally that if there’s onion, shallots, or garlic that it goes in on the proper time. 

“You begin, for instance, with a casserole of hen and also you wish to roast your piece of hen, however then after you wish to preserve including issues till you add the liquid, till you add sure greens, and perhaps end with different greens on the finish. So every part has a time for cooking and every part cooks collectively and all of the flavors are married collectively.”

There are two key takeaways right here: First, start with elements that take the longest period of time to prepare dinner, reminiscent of proteins and root greens. (You don’t wish to put inexperienced beans and potatoes in a pan on the identical time and find yourself both eradicating the inexperienced beans early or consuming overcooked greens.)

Moreover, begin with the elements that can infuse taste all through the dish. Boulud mentions aromatics like onions, garlic, and shallots, however this might additionally embody contemporary ginger, scallions, or bloomed spices.

Embrace a French traditional

Questioning what this well-known chef really makes when he’s making ready a one-skillet dinner? Unsurprisingly, considered one of his favorites is a traditional French dish. “For me, hen, as a result of to make my hen casserole, it should take me half an hour to 45 minutes, relying on the scale of the hen. 

“I’ll break down the hen into eight items and I may even depart within the bones. And for instance I wish to do that well-known recipe of poulet au vinaigre, hen with vinegar. I really like that.” He goes on to element that “I actually take the time to roast the items [of chicken] as a result of it is all within the taste…

“Then I put… just a little little bit of tomato paste to combine across the items to get a concentrated taste of tomato puree or tomato paste. After which after I put the vinegar in, cut back it down, just a little little bit of white wine after which cut back it down… after which tomato, contemporary tomato, and let the hen stew with shallots.”

If Daniel Boulud’s description of poulet au vinaigre additionally makes you crave this flavorful one-pan meal, the recipe is in his cookbook, Daniel: My French Delicacies. Or should you’re searching for one thing extra quick, we occur to have the recipe for poulet au vinaigre from fellow legendary French chef Paul Bocuse.