5 Ingredient Fix by Claire Robinson – Weekend Cooking

at Beth Fish Reads

 

From the book blurb: Claire Robinson – host of Food Network’s 5 Ingredient Fix – is here to help you get dinner on the table with minimal fuss and just a few great ingredients.

With everyone struggling to streamline and budget, Claire’s recipes make preparing delicious meals a snap.  Showing you how to choose the right ingredients along with a little culinary know-how is her specialty.  According to Claire, cooking doesn’t have to be complicated to be impressive:  Simplifying the process with fewer ingredients saves time, frustration, and, ultimately, money.

My thoughts: When I first saw the title of this beautiful cookbook I thought it seemed like a good one for me.  5 Ingredient Fix covers all meals as well as cocktails and various dinner courses.  The author imparts her philosophy of cooking with fewer ingredients and also lists which basics every kitchen warrior should own. There is a section titled Menu Ideas For Memorable Meals which groups recipes from the book into meals.

The photography is gorgeous and made me want to try several recipes. I must say that some of the ingredients are not staples I would normally find in my pantry or refrigerator so preparation is key.  After browsing the recipes I decided to make:

 

Roasted Spaghetti Squash with Basil Butter

1 large spaghetti squash (about 4 pounds)

Kosher salt and freshly cracked black pepper, to taste

1/4 cup pine nuts, toasted

8 large basil leaves, sliced

4 tablespoons unsalted butter, at room temperature

1/4 cup grated Pecorino Romano cheese plus more for serving

Yield: 4 to 6 servings

Preheat the oven to 375°

Halve the squash through the stem and remove the seeds.  Season with salt and pepper and roast cut side up on baking sheet until completely soft, about 1 hour. Let cool slightly and, with a fork, shred the squash flesh from the shell and transfer to a serving dish.

Meanwhile, in a food processor, pulse the pine nuts and basil to a paste.  Add the butter and cheese and pulse to combine; season with salt and pepper.

Serve the squash warm with soft butter on the side to dollop on each serving.

 

 

Tim and I agreed that it’s a tasty side dish.  I think the star of the recipe is the Basil Butter.  The combination of the basil, pine nuts and cheese is wonderfully flavorful. Some of the ingredients are on the expensive side – I had no idea about the price of pine nuts!  Despite the cost, I would definitely make this recipe again.

 

~

 

Claire Robinson is the host of Food Network’s 5 Ingredient Fix and Food Network Challenge.  She cites her French-speaking grandmother as a major influence on her love for food.  Claire graduated from the French Culinary Institute, is an accomplished private chef, and has worked on culinary production teams for several cooking series, including Food Network’s Easy Entertaining with Michael Chiarello. She lives in Brooklyn, New York.

Review copy from Hachette Book Group

21 thoughts on “5 Ingredient Fix by Claire Robinson – Weekend Cooking

  1. I love spaghetti squash! I like the idea of 5-ingredient recipes, but I’m not usually intimidated by a long ingredient list. I’ll have to give this one a try when I see spaghetti squash in the store.

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  2. Just popping in to say hi – I hope to start catching up soon.

    Pine nuts are soooo expensive. I can bet you had sticker shock when you saw the price of those!

    I’ve never cooked spaghetti squash but this looks interesting. Have a good weekend.

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  3. I keep seeing this spaghetti squash on the Net but I don’t think we’ve got it in Holland! It looks a bit weird… but I would love to try some! 🙂

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  4. I’ve never seen Claire Robinson’s show but I did see her on a show with Bobby Flay. I loved her personality and her approach to food. Nice to know she has a cookbook.

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  5. I am soooo going to make this recipe. I love squash; I would eat this as my main dish! I grew acorn squash this year and next year I may try the spaghetti squash.

    Pine nuts have tripled in price in the past year. I use them in my pesto sauce along with the Pecorino Romano. You can’t really substitute because they have such a unique taste. Some people say that walnuts can be used instead but I haven’t tried it.

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  6. I just started making spaghetti squash this fall (thanks, Staci!), so I’ll definitely try this recipe. Had to make a special trip to the store for pine nuts recently and nearly fainted when I saw the price… they are delicious though.

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  7. I need to try spaghetti squash more. I always forget, but it is a good low-carb alternative to noodles.

    Leslie is right — you can substitute walnuts for pine nuts. I do it all the time and actually prefer the walnuts. Especially toasted a little. Pine nuts are so bland . . . well, “subtle” would be a nicer way of saying it . . . that they can be overwhelmed by other flavors anyway.

    Rose City Reader

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