“Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and Secrets to Happiness in the Kitchen”
Denise Landis is the founder and editor in chief of The Cook's Cook. She has been a food editor and recipe tester for over 25 years.
It used to be that people who were too busy to cook had to eat out or “take-in” or settle for frozen foods. But as the shipping and storage of foods became more efficient and the products demanded by consumers became more sophisticated, a wider variety of foods became available in supermarkets.
Recent years have seen the development of a new genre of cookbook that’s best described as “weeknight cooking.” Keepers, by Kathy Brennan and Caroline Campion, shows a nice understanding that the phrase means more than meals that can be cooked and served up in a hurry.
A handsome unjacketed volume with a wipe-clean cover, Keepers is full of practical advice on planning a five-day-week’s worth of meals. While portions of the book are geared to cooking for a family (with information on shopping with children in tow and which recipes are popular with kids), the recipes are simple but not dumbed-down. This is a book for anyone looking for simple, healthy meals that are easy to prepare at the end of a busy day.
No time estimates are given for any of the recipes, but in reality, the inevitable claims on our time – buzzing phone, pets needing to be fed, squabbling kids to be separated, the arrival of packages or visitors – can make “prep” guidelines of little use. What the authors have done is to simplify technique and use ingredients to get the most flavor from the least amount of work.
Salmon in Foil with Spinach and Cream is an extremely easy recipe that has a surprising amount of flavor. Baked using a French technique called “en papillotte” (meaning “in paper,” for the parchment paper traditionally used), each portion is cooked in an individual foil packet. In its creamy lightly herbed sauce, the salmon, which takes minutes to assemble and only about ten minutes to bake, is a dish you’d be happy to have ordered in a restaurant. Serving it in the foil packets as directed will likely enchant your children, but I removed the foil. On its bed of spinach, drizzled with its sauce, the salmon looked like a meal made for a special occasion.
Braised Pork Chops with Citrus Glaze was another success: browned chops surrounded by onions and garlic, topped with lemon slices and a rosemary sprig, then gently braised. The onions, which did not require browning, softened until meltingly tender. The lemon slices added a touch of piquancy and were so mellowed by cooking they could be eaten rind and all.
The authors are health-conscious without making a fuss. Kale carbonara, tomato soup with quinoa, and a salad made with raw corn, radishes, jalapeno and lime, are appealing and nutritious as well as easy to prepare.
I was skeptical about Smoky Turkey Chili because I’m not a fan of ground turkey. But chopped carrots, onion, and celery made the chili moist and sweet; chipotle chilies in adobo and cumin gave a mellow smokiness, and the addition of tomatoes and beans turned it into chili. With the traditional toppings – avocado, shredded cheese, scallions – it was hearty, healthy, and satisfying.
My only complaint about Keepers is an odd aspect of its design – cooking tips and other useful and interesting information printed in extremely small, fine type on deep green or blue backgrounds, making it very difficult to read. The notes introducing each recipe are in the same small type, but printed on a white page, they are more easily seen.
Fortunately, the recipes themselves are in larger print, easy to read and easy to follow.
You’ll want to spend time flipping through the book and planning meals. Numerous photographs illustrate finished dishes like Roasted Acorn Squash with Jalapeno-Lime Butter or Crustless Broccoli and Cheddar Quiche. Less appetizing is a photo of one of the authors shown cooking by the stove – a pan and bowls next to and behind her – with a dog in her arms, its tail hanging next to the dishtowel at her waist; through no fault of its own, surely the cleanest dog sheds hairs in the kitchen as elsewhere.
But the authors are not preaching cleanliness, they are telling their readers to relax in the kitchen. At the end of the day whether you’re home from the playground or classes or the office — this collection of family-tested recipes can help you do that, while at the same time making a substantial and satisfying meal for your family and yourself. 
First published February 2014
Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New England Chapter of Les Dames d’ Escoffier.
Photo credit: Eva Baughman
Read more from Denise LandisBraised Pork Chops with Citrus Glaze
Topped with meltingly soft onions and a tangy-sweet glaze that Caroline claims is better than ice cream, these chops are hard to resist. The relatively fatty blade chop is the best type to use here, but rib chops are fine, too. Just avoid the leaner loin chops, as well as cooking the meat too fast, which will toughen it–or too long, which will dry it out.
- Servings 4
Ingredients
- 15 ml (1 tablespoon) olive oil
- Four bone-in pork chops about ¾ inch thick, patted dry
- Salt and pepper
- 1 large yellow onion, halved lengthwise and very thinly sliced
- 2 garlic cloves, smashed
- 1 sprig rosemary or 1 scant teaspoon dried
- 59 ml (¼ cup) packed dark brown sugar
- 177 ml (¾ cup) low-sodium chicken broth
- 1 lemon, cut into 8 slices
- 30 ml (2 tablespoons) unsalted butter
Preparation
1. In a large high-sided sauté pan with a lid, heat the oil over medium-high heat until it shimmers. Season the pork chops with salt and pepper, add to the pan, and cook until golden brown, about 3 minutes. Flip the chops over and cook until golden brown, about 3 minutes more.
2. Scatter the onions and garlic around the chops, then nestle the rosemary sprig into the onions (or, if using dried rosemary, sprinkle on top). Sprinkle the brown sugar over all, add the broth, and top each chop with 2 lemon slices. Reduce the heat, cover the pan, and simmer gently until the pork is almost cooked through, but still pink, about 10 minute.
3. Transfer the chops to plates or a platter, leaving the onions and lemons in the pan. Briskly simmer the liquid, scraping up any caramelized bits from the bottom of the pan, until syrupy, about 5 minutes. Off the heat, discard the rosemary sprig (if using) and stir in the butter. Check the seasonings. Serve the chops topped with the sauce, onions, and lemon slices. (Feel free to eat the slices, which break down and mellow during cooking.)
