5 ingredient meals: Plano food writer releases first cookbook - The Dallas Morning News

Plano recipe developer and frequent Dallas Morning News contributor Rebecca White, founder of A Pleasant Little Kitchen, has released her first cookbook: The Ultimate 5-ingredient Cookbook: Whole Food Flavorful Meals Made Simple ($21.99, Page Street Publishing).

This self-taught cook and photographer offers readers a chance to experiment with extra-flavorful ingredients like duck fat, dried porcini mushrooms, crème fraîche, star anise, tamarind paste, saffron and Fiori di Sicilia extract to elevate dishes that require only five ingredients (plus seasoning and staples). White’s photographs highlight her talent, enticing hungry readers to steer outside their lane.

Braising pork with roasted Hatch chilies is an ideal seasonal dish. Green Chili Braised Pork Shoulder (pages 36-37) is incredibly flavorful. The roasted Hatch chilies bringing residual heat and a surprising layer of flavor.

Duck Fat Seared Scallops (pages 52-53) remind me that I am the self-proclaimed president of the confit club.

Coffee is the answer to all questions, and Tiramisu Dip (pages 140-141) underlines that belief, adding Marsala to the party. Lady fingers (to dip) are the perfect “crunch.”

Cooking through The Ultimate 5-ingredient Cookbook is delightfully inspiring. White features one-pot, sheet-pan, and slow-cooked recipes to make dinner easy as well as flavorful.

The Ultimate 5-Ingredient Cookbook by Rebecca White offers a recipe for Tiramisu Dip(Rebecca White)

Duck Fat-Seared Scallops from The Ultimate 5-Ingredient Cookbook by Rebecca White(Rebecca White)

Duck Fat–Seared Scallops

1 ½ pounds (680 g) large scallops

½ teaspoon kosher salt, plus more for finishing

3 tablespoons (36 g) duck fat

2 large shallots, halved

½ cup (37 g) panko breadcrumbs

½ teaspoon fresh thyme, chopped, or zest of 2 lemons

Using paper towels, pat the scallops dry and evenly distribute the salt on all sides. Set aside.

Place the duck fat and shallots into a flat-bottomed skillet. Warm over high heat. Once the pan is hot, about 4 minutes, remove the shallots and set aside. Add the scallops and cook for 2 ½ to 3 minutes per side, basting the tops of the scallops with the duck fat while sautéing. Cook for a total of 5 to 6 minutes. The duck fat will eventually brown, and it is OK if this begins to happen during the cooking process.

Remove the pan from the heat and reduce heat to low. Place the scallops onto a serving plate and set aside.

Add the breadcrumbs to the skillet. Stir to coat. Return the skillet to the heat and toast until browned, 1 to 2 minutes.

Top the scallops with the duck fat breadcrumbs and thyme. Salt to taste.

Makes 4 servings.

SOURCE: The Ultimate 5-Ingredient Cookbook by Rebecca White, Page Street Publishing Co. 2021

The Ultimate 5-Ingredient Cookbook by Rebecca White offers a recipe for Tiramisu Dip(Rebecca White)

Tiramisu Dip

16 ounces (454 g) mascarpone, at room temperature

1⁄2 cup (100 g) sugar

2 tablespoons (30 ml) espresso (or very strong coffee), at room temperature

2 tablespoons (30 ml) dry Marsala, at room temperature

Cocoa powder

Ladyfingers, to serve

In a large bowl, combine the mascarpone, sugar, espresso and Marsala. Gently fold together until combined.

Sift a thin layer of cocoa powder onto the bottom of a serving bowl or individual serving bowls. Add the mascarpone dip to the bowl and top with a second sifted layer of cocoa powder.

Place into the refrigerator and chill until firm, at least 2 to 3 hours. Serve with the ladyfingers and optional espresso shots.

Makes 6-8 servings.

SOURCE: The Ultimate 5-Ingredient Cookbook by Rebecca White, Page Street Publishing Co. 2021

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