Tag Archives: Skillet

Skillet Apple Crisp

14 Dec

Arkansas Black apples in the CSA were beautiful– so while I rarely make dessert, it seemed time to make a crisp.

A quick search for a Cooks Illustrated take on it turned up this recipe, which I followed the rough spirit of without measuring because I was running around making dinner at the last minute.

Basically, I sliced four apples and tossed them in lemon juice, brown sugar, and grated nutmeg, then melted butter and a cup of hard cider in a skillet, tossed in the apples, and cooked them over medium covered until mostly cooked through– 10-15 minutes. I mixed some oats, flour, brown sugar, and a pinch of salt and cinnamon, sprinkled that over the apples, sliced 4 Tbsp of butter into thin squares over that, and put the whole skillet in a 350F oven for about 20 minutes, while we ate the rest of dinner. Not bad, with vanilla ice cream, of course.

Shepherd’s Pie

30 Nov

The CSA box this week was potatoes, onions, celery root, beets, sprouts, and kiwis, so continuing my CSA-inspired-dinner-with-one-or-more-friends Tuesdays: Shepherd’s Pie!

  • Potatoes and celery root diced and boiled until soft, mashed with some butter, salt and white pepper and some cheese.
  • Diced onions, garlic, and golden beets (since I had no carrots or celery) sauteed until soft, then ground lamb and some spices added to them, and a little red wine.
  • The potatoes layered on top of the meat in the same cast iron skillet, topped with grated cheddar, and broiled in the oven a few minutes to brown the top.
  • Pea shoots and broccoli on the side (with a sesame oil & sriracha sauce– nothing to do with the rest of the meal)

I’ve always been a sucker for shepherd’s pie, and this was a very simple version, but it turned out especially well. The bits of diced beet were a nice touch.

Maple-Pecan Scones

25 Jul

Scones are one of the only things I’ve made where I’ve tried (and kept track of) many changes to a recipe over time and gradually evolved it. Here’s my current favorite version:

Maple-Pecan SconesĀ (makes 16)

First, preheat the oven to 425 (don’t you hate recipes that don’t tell you to preheat the oven until late in the recipe?)

You’ll need:

  • 2 & 1/2 cups white flour
  • 1 cup whole wheat flour (I’ve tried more– this is about as much as I can fit in)
  • 1 & 1/2 cups chopped pecans (for even better scones, chop half of these pecans coarsely, and grind the other half into a powder, almost a “pecan flour”, in a food processor).
  • 2 Tbsp baking powder
  • 1 tsp salt
  • 11(!) Tbsp cold butter
  • 1 cup milk
  • 1/3 cup maple syrup (plus a little extra to brush on) (real maple syrup, of course)
  • A cast iron skillet
The process:
  1. Combine the flour, pecans, baking powder, and salt.
  2. Cut in the butter with a pastry blender, keeping it coarse! (pea-sized bits, don’t overdo it). I usually cut sticks of butter into 1 Tbsp squares with a knife first, then cut in those squares.
  3. Add the milk and maple syrup.
  4. Mix lightly, turn out onto a floured counter, and gently knead together, just to make it stick together.
  5. Add a bit of milk or flour if needed to have a sticky, slightly crumbling dough.
  6. Divide the dough in half (you can refrigerate half if you only want to make 8 scones now).
  7. Squeeze each half into a ball, then roll into a thick (maybe 3/4″ thick? I’ll have to measure it next time) 7″ diameter circle, and then cut into 8 wedges
  8. Put these wedges into a greased cast iron skillet.
  9. Brush the tops with maple syrup.
  10. For extra credit, put a half pecan on top of each scone.
  11. Bake at 425 for about 18 minutes (they should start to brown, your oven may vary, mine may be a bit on the cool side).