Sunday, June 3, 2012

'One pan' dinners

A recipe caught my eye in Bon Appetit magazine lately, for a sort of deconstructed caesar salad. Chicken, baked with a crust involving parmesan and garlic, and roasted romaine with anchovies on the side.

The recipe was in a feature on 'one sheet pan dinners'. That is, meals you can make with just one baking sheet in use.

I prepared my ingredients.  It was then that I started to have my doubts. Could this really fit into just one pan?

Clearly not. Where's the lettuce going to go?

The lettuce had to have its own pan.

The meal was delicious, quick and easy, and I've made it a few times since.
But I ask you, as I asked TLOML, 'What kind of person has a pan big enough to fit 4 chicken breasts and 4 half heads of romaine?'

The answer...? 'An American'.

He's right, of course. Our standard size oven and my standard size roasting tins just are not equipped for American 'one pan' dinners.

Still, as I type this, I'm watching the jubilee preparations, people setting up street parties under makeshift tents in pouring rain. I'm reflecting on British spirit, defiant in the face of slightly faulty equipment and unhelpful conditions. I will make the American recipes I like, against all odds.


  1. How do you get "four halves of a head of omaine"?? The mathematician in the family needs to know.

  2. Hmmm, not sure of the plural for half a head of romaine. Regardless, there were 4 of 'em.