4 simple one-skillet suppersPublished on Thu Feb 25 16:26:00 UTC 2010
Last week I blogged about the one pot I couldn’t live without, my enamel-coated cast-iron Dutch oven. And that got me thinking about more kitchen tools that I hold near and dear to my heart—one in particular, my cast-iron skillet. Some of my all-time favorite recipes are made in a cast-iron skillet.
I love cooking in cast iron because it conducts heat beautifully and, if given a little TLC, the skillet will last a lifetime. Its straight high sides are the perfect vessel for a one-skillet meal, which is great for easy cleanup, and you can even use it to make dessert. A cast-iron skillet may not be fancy, but it’s great to have around.
Here are a few of my cast-iron skillet recipes:
Peach & Blueberry Cobbler This is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes. Other fruits may be substituted. It’s especially beautiful when baked in and served right from a cast-iron skillet.
One-Skillet Bean & Broccoli Rabe Supper If beans and greens are not a part of your regular menu, this one-pot dish will change your mind. Sausage and garlic flavor the broccoli rabe and beans while the big, rustic croutons soak up the broth.
Tuscan Cabbage and Mushrooms Savoy cabbage, shiitake mushrooms and leeks are braised together in this earthy Italian side dish.
Pan-Roasted Chicken & Gravy: A cast-iron skillet is the perfect vessel for a simple roast chicken. Almost every side dish, be it vegetables, legumes, pasta or rice, goes well with it. Try Tuscan Cabbage & Mushrooms (above).
Crispy Potatoes with Green Beans & Eggs: This is a one-skillet meal, reminiscent of diner fare at roadside restaurants across the U.S. It can be made with either leftover or raw potatoes. Even while making dinner in a hurry, don't rush this dish: you want to cook the potato cubes until they are crispy outside but still creamy inside.Blog Tags: