Be a Pot Star: Simmer & Savor One-Pot Wonders

Maybe it’s the Tucson summer heat or maybe because it’s an easy and delicious alternative to lots of pots and pans to clean up, but one-pot meals are a winner for me.

How about you? Are you on the bandwagon that’s perfect for the bustling foodie who wants to whip up a storm without the aftermath of a kitchen disaster zone?

The history of one-pot meals is a fascinating journey through time and cultures, reflecting ingenuity and resourcefulness.

From the ancient Mesopotamian stews recorded on cuneiform tablets to the hearty porridges that sustained medieval European peasants, one-pot meals have always been a culinary staple. They not only offered sustenance but also became a symbol of community and shared experience.

In the Americas, Indigenous peoples’ communal feasts evolved from one-pot cooking traditions. Similarly, in Asia, the ancient clay donabe pot of Japan and the Chinese hot pot highlight bringing people together over a simmering pot. The West African Jollof rice, a flavorful tomato-based dish, showcases the blending of ingredients and cultures, creating dishes that are more than the sum of their parts. It takes a nod from old world paella; the concept probably also travelled to America as jambalaya and Lowcounty red rice.

The simplicity of one-pot cooking speaks to practical challenges faced by cooks throughout millennia, like fuel scarcity and the need to maximize limited resources. Yet, these constraints gave rise to creativity and the development of rich, complex flavors cuisines worldwide celebrate.

One-pot cooking also reflects the evolution of cookware, from the portable clay pots of nomadic tribes to modern Dutch ovens, they’re central to the development of one-pot meals, influencing the techniques and ingredients used. The cauldron, for example, was a pivotal tool in European cooking, used to make stews that could be kept warm and served over several days.

One-pot meals are a testament to the adaptability of cooking methods. They represent a culinary tradition that’s stood the test of time, evolving with each generation to incorporate new ingredients and techniques while still honoring the communal spirit of its origins.

News & Notes
Tucson Foodie-produced Sonoran Restaurant Week, September 6-15, is almost here! Offerings vary with prix fixe prices of $25, $35, $45, and $55. New this year will be 10 nights of special private dinners at Tucson Foodie selected restaurants; this is separate from their Sonoran Restaurant Week menu. Ten days of breakfast, lunch, and dinner, start planning your culinary adventures now!

Are you familiar with GAP Ministries? Since 2015, John Hohn, 2014 Tucson Iron Chef, as well as winner of many other titles, has been Executive Chef and creator/instructor of GAP’s free Culinary Arts program, a 400-hour culinary school and workforce development program. The two-year dream to build the kitchen at GAP’s new Campus of Hope is nearing completion. The new kitchen will take the number of meals served to Tucsonans in need from the current 100,000 annually to 200,000-300,000. Watch the story on KGUN 9.

I recently sat down with Hacienda Del Sol Guest Ranch Resort’s Executive Chef Ramon Delgado, a chef with an amazing story and culinary talent off the charts. Read the Tucson Foodie article about him.

Classes
All the current AARP-sponsored Eat Well & Age Gracefully classes are sold out and the waiting lists are full.

On October 1, Chef Brett Sippy will take you to Argentina for his monthly Behind the Butcher Counter class: Matambre – Sizzling Argentinian Soirée with a Sonoran Twist. Flank steak will be stuffed with a medley of corn, potatoes, and chiles which not only adds flavor but also creates a visually stunning dish when sliced and served with an ancho chile jus. Matambre highlights the vibrant culinary traditions of South America, where food is not only a necessity but an art form, celebrated, and savored. There’s a zesty Elote Salad and the South American version of bananas foster for dessert.

Change up your Thanksgiving menu after taking the November 12 Behind the Butcher Counter: Autumn Delights: Mastering Turkey Porchetta and Pumpkin Pie Soufflés with Chef Brett. Boursin mashed potatoes, where creamy meets earthy in a dish that’s both comforting and chic, and sautéed Swiss chard, adding a touch of elegance to your plate, with its vibrant colors and delicate flavors round out the menu. Seats are filling up.

Join us on November 14, 3:00 p.m. – 8:00 p.m. for Vineyard Ventures: An Exclusive Tasting Journey with Flying Leap Vineyards & Distillery’s Mark Beres and Chef Brett Sippy’s Culinary Delights. We’re finishing the details; deluxe transportation to and from Flying Leap is included. Stay tuned.

Leave the shopping, dough making, and cleanup to us with Confectionary Wonders: A Holiday Cookie Baking Odyssey in the works in December. You’ll work in teams of two to bake 12-14 different kinds of cookies and everyone will take home at least one dozen of each; plenty to eat and enjoy, as well as share as gifts. Stay tuned for the details.

Holiday Tea at The Carriage House, will take place on December 8, 1:00 p.m. – 3:30 p.m. in the charming ambiance of downtown’s historic carriage house, and will blend the charm of Tucson’s past with contemporary flavors from Charro Steak & Del Rey’s Executive Chef/Partner and culinary director for the Flores family of restaurants, Gary Hickey. His menu includes five finger sandwiches; scones with clotted cream, lemon curd, and strawberry jam; and a variety of sweets; and, of course, tea, and live entertainment, too! Stay tuned for the details.

On December 12, Chef Brett’s menu is all about luxurious dishes. It’s mastering the showstopping Beef and Chicken Wellington, the ultimate side dish, Hasselback potatoes, sliced just right to fan out into crispy, soft layers, seasoned to perfection; Brussels sprouts elevated with the rich, smoky notes of bacon cream, transforming this humble vegetable into a yummy delight. And for dessert, indulge in a toffee pudding cake that’s as delightful to look at as it is to eat, with a warm, gooey center and a luscious toffee glaze. Only a few seats are left.

Wishing you joy in the kitchen,
Michele

Vegetarian Butternut Squash Chili
Serves 4

1 medium butternut squash, peeled and cubed
1 tablespoon olive oil
1 onion, diced onion
2 garlic cloves, minced
1 red bell pepper, chopped
½ -¾ cup corn
½-¾ cup zucchini, medium dice
1 ½ cups baby spinach, roughly chopped
1 can black beans, drained and rinsed
1 can diced tomatoes
3 cups vegetable broth
2 teaspoons chili powder
1 teaspoon cumin
Salt to taste
Freshly ground black pepper to taste
Pinch smoked paprika, optional for subtle smokiness
Dash cayenne pepper, optional for spicy kick
Sprinkle of cinnamon, optional for a warm and unexpected twist
Touch of turmeric or garam masala, optional for earthy depth
Bit of cocoa powder, optional to enrich with a complex, bittersweet note
Garnish options: Cheddar or Monterey Jack cheese, sour cream or Greek yogurt, green onions, cilantro, avocado, tortilla chips, pepitas, lime, pickled jalapeños, hot sauce, red pepper flakes

Directions
1. In a Dutch oven or large pot, add oil and sauté onion and bell pepper until soft, add garlic, then stir to combine for about in minute. Add butternut squash, beans, tomatoes, broth, and spices.
2. Simmer about 30 minutes until squash is tender.
3. Garnish options: The classic touch, shredded cheddar cheese or a sprinkle of Monterey Jack add a creamy melt; a dollop of sour cream or Greek yogurt provide a cool contrast to the warmth of the chili. Green onions or cilantro offer a burst of freshness, while chopped avocado adds a rich, buttery texture. For some crunch, add crushed tortilla chips or a handful of pepitas (pumpkin seeds). A squeeze of lime or pickled jalapeños add some zing. For extra heat, a drizzle hot sauce or a sprinkle of red pepper flakes will do the trick.

Photo credit: Unsplash in collaboration with Getty Images