Our cookbook of the week is Sheet Pan Everything by Ricardo Larrivée. Over the next three days, we'll feature more recipes from the book and an interview with the author.

To try another recipe from the book, check out: Warm Greek chicken salad and cauliflower tacos.

During the first wave of COVID-19, emura pfanne Preis Ricardo Larrivée and his team were putting the finishing touches on Sheet Pan Everything. Distanced, working from their respective home kitchens rather than the Ricardo test kitchen, they kept togetherness in mind.

Advertisement 2

Story continues below

This advertisement has not loaded yet, but your article continues below.

THIS CONTENT IS RESERVED FOR SUBSCRIBERS

Enjoy the latest local, national and international news.

Exclusive articles by Conrad Black, Barbara Kay, Rex Murphy and others. Plus, special edition NP Platformed and First Reading newsletters and virtual events.

Unlimited online access to National Post and 15 news sites with one account.

National Post ePaper, an electronic replica of the print edition to view on any device, share and comment on.

Daily puzzles including the New York Times Crossword.

Support local journalism.

SUBSCRIBE FOR MORE ARTICLES

Enjoy the latest local, national and international news.

Exclusive articles by Conrad Black, Barbara Kay, Rex Murphy and others. Plus, special edition NP Platformed and First Reading newsletters and virtual events.

Unlimited online access to National Post and 15 news sites with one account.

National Post ePaper, an electronic replica of the print edition to view on any device, share and comment on.

Daily puzzles including the New York Times Crossword.

Support local journalism.

REGISTER / SIGN IN TO UNLOCK MORE ARTICLES

Create an account or sign in to continue with your reading experience.

Access articles from across Canada with one account.

Share your thoughts and join the conversation in the comments.

Enjoy additional articles per month.

Get email updates from your favourite authors.

Don't have an account? Create Account

or

Sign in without password New , a new way to login

View more offers

If you are a Home delivery print subscriber, unlimited online access is included in your subscription. Activate your Online Access Now

Article content

Article content

"Eventually, we'll be back with the people we love," says Larrivée. "And we'll have this epiphany: ‘Oh my god, it's so good to be with you and to have something in the middle of the table that actually was simple.'"

They created this supersized strawberry shortcake as an embodiment of celebration and simplicity. You can use whatever berry you like and while Larrivée favours orange liqueur, you could use any type of infused spirit you enjoy.

As an added bonus, he highlights, you don't have to decorate it to make it special — just scatter over Thai basil leaves. "You put the whole sheet pan on the table and whoa. Everyone is happy."

Recommended from Editorial

Cook this: Warm Greek chicken salad from Sheet Pan Everything

Cook this: Cauliflower tacos from Sheet Pan Everything

'Feel-good type of food': Ricardo Larrivée celebrates the humble sheet pan in new book

In terms of the method, there are two key points to remember, says Larrivée: beat the eggs well, until tripled in volume; and use a spatula to spread out the batter in an even layer.

"You will never beat these eggs enough — especially if you're doing it with a hand mixer instead of a stand mixer, which is more powerful. The preparation has to be super fluffy," he adds. "This is the secret to this cake: beat the hell out of the eggs and make it even in your sheet pan. There's nothing else."

Cook This

Join Laura Brehaut on a weekly food adventure with mouth-watering reads delivered Fridays.

There was an error, please provide a valid email address.

Sign Up

By signing up you consent to receive the above newsletter from Postmedia Network Inc.

Thanks for signing up!

A welcome email is on its way. If you don't see it, please check your junk folder.

The next issue of Cook This will soon be in your inbox.

We encountered an issue signing you up. Please try again

Article content

Advertisement 3

Story continues below

This advertisement has not loaded yet, but your article continues below.

Article content

In Sheet Pan Everything, Ricardo Larrivee shares more than 75 recipes for meals that can be made entirely on the trusty kitchen tool. Photo by Appetite by Random House

STRAWBERRY SHORTCAKE

Preparation: 40 min | Cooking: 18 min | Cooling: 1 hour | Macerating: 15 min

Cake:

1 cup (150 g) unbleached all-purpose flour

1 tsp baking powder

1/4 tsp salt

6 eggs

3/4 cup (160 g) sugar

Strawberries:

6 cups (810 g) quartered strawberries

2 tbsp sugar

1 tbsp (15 mL) orange liqueur (optional)

Thai basil leaves, for serving

Whipped cream:

2 1/2 cups (625 mL) 35% cream

1/2 cup (105 g) sugar

Step 1

Cake: With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of a sheet pan with parchment paper, letting it hangover two sides. Butter the paper and sides of the sheet pan.

Step 2

In a bowl, combine the flour, baking powder and salt. Set aside.

Step 3

In a large bow1, whisk the eggs and sugar with an electric mixer until the mixture is pale, is tripled in volume and falls from the beaters in a ribbon, about 10 minutes.

Step 4

Sift the dry ingredients over the egg mixture and fold in with a whisk. Spread the batter out evenly on the sheet pan.

Step 5

Bake for 18 to 22 minutes or until a toothpick inserted in the centre comes out clean. Let cool completely on a wire rack, about 1 hour.

Advertisement 4

Story continues below

This advertisement has not loaded yet, but your article continues below.

Article content

Step 6

Strawberries: Meanwhile, in a bowl, combine the strawberries with the sugar and orange liqueur, if using. Let macerate for 15 minutes. Drain the strawberries, keeping the syrup.

Step 7

Whipped cream: In a bowl, whisk the cream and sugar with an electric mixer until medium-firm peaks form.

Step 8

Assembly: Drizzle the cake with the strawberry syrup. Cover with the whipped cream and strawberries. Garnish with Thai basil leaves. The cake will keep for 2 days in the refrigerator.

Serves: 16

Recipe and photo excerpted from Sheet Pan Everything by Ricardo Larrivée. Copyright © 2021 Ricardo Media. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark nationalpost.com and sign up for our cookbook and recipe newsletter, Cook This, here.

Article content

Share this article in your social network