Two for one
Back in the fall I was in Vermont for a wedding and stayed with friends that I have known forever. We lived on the same street in Connecticut for years and later shared the Vermont experience. This particular friend is an amazing cook and I have never left a meal at her house without asking for a recipe. She is always willing to share...thank goodness. Not only is this recipe pretty darn easy, it is just plain amazing! So break out your cast iron skillet and be sure to have some REAL maple syrup on hand, preferably from Vermont...what else is there?
This oven-baked pancake has the drama of a soufflé without any of the stress. Bring it straight from the oven to the table for all to admire—it will deflate fast but remain slightly puffed and delicious.
Total Time: 35 minutes Hands-On Time: 15 minutes
Yield: 2 to 4 servings
• 1/2 cup all-purpose flour
• 1/2 cup whole milk
• 2 large eggs
• 2 tablespoons granulated sugar
• 1/8 teaspoon table salt
• 1/8 teaspoon ground nutmeg
• 3 tablespoons unsalted butter
• 1/2 cup wild blueberries (fresh or frozen)
• Juice from 1/2 lemon
• 1 tablespoon confectioners’ sugar
Preheat your oven to 425° and set a rack to the lower position. Lightly beat the flour, milk, eggs, sugar, salt, and nutmeg. The batter will be a bit lumpy.
Melt the butter in a 9-inch cast-iron skillet over medium-high heat. Pour the batter into the heated skillet and sprinkle with blueberries. Place in the oven and bake until golden and puffed, about 20 minutes. Sprinkle with lemon juice and confectioners’ sugar. Serve immediately with maple syrup.
s promised, a two for one....two recipes in one post....
This recipe is one I discovered while visiting my daughter in Colorado. She requested steak for dinner and sadly she did not have a grill. I am not a fan of broiled steak in the oven so I hit the internet and found this amazing recipe online. She had a cast iron skillet (everyone should...really) and so we were in business. It is also a very easy recipe and one you will love to prepare when the temps outside prohibit you from grilling.
Pan Seared Rib Eye Recipe Alton Brown
1 boneless rib eye steak, 1 1/2-inch thick
canola oil, to coat
kosher salt & fresh ground pepper
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.
Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.