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Make Appetizer-Worthy Hard-Boiled Eggs by Wrapping Them in Miso

Photo: Claire Lower

In the case of the hard-boiled egg, the yolk provides all of the flavor. Though it is a reliable and easily accessible source of protein, the white is aggressively bland, and no fun at all without seasoning. Salt (obviously) works well, but if you wish to outright infuse the white of an egg with tons of nutty umami, you should reach for the miso.


My utter and complete devotion to the fermented soy bean paste is not a secret, but wrapping eggs in the stuff didn’t occur to me until I saw Samin Nosrat do it on Salt, Fat, Acid, Heat. (It truly is the show that keeps on giving.) In the Salt episode, Samin meets up with Nancy Singleton Hachisu, and the two of them proceed to wrap hard-cooked eggs in miso, then let them hang out for four hours before gently removing the paste. I tried it for myself, and I can confirm that the result is a salty, funky, flavorful egg, that requires nary a sprinkling of sodium chloride. If you’re thinking “wow, it would take a lot of miso to encase a dozen eggs,” you are correct but, once removed from the eggs, the miso can be used for another purpose, so it’s a very cost-effective use.

Miso-cured eggs are pretty perfect all on their own, but I can’t think of a better way to up your deviled egg game, and nothing delights at a holiday party quite like a deviled egg. (They’re also very pretty, as the miso renders the whites delightfully tan.)

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Recipe: Poulet Roti Grand-Mère from Bistro-to-Go

Poulet Roti Grand-Mère is roast chicken like your grandmother used to make, if she was French.

“If any dish gets to the heart of what ‘Feel Good Food’ is, this is it. It takes its name from the classic French garnishes: sautéed mushrooms; crispy, thick-cut lardons of bacon; and glazed pearl onions. It was a staple on the Blue Mountain Bistro menu for many years. One of my finest moments as a professional chef was going back to Iowa and making this dish for my elderly grandmother in her humble kitchen. I felt as though I had truly come full circle; this was a tribute to her and all the meals she had given me.”


1 (3 1/2 lb) chicken

3 tablespoons olive oil

2 tablespoons minced fresh thyme leaves

1/4 cup dry white wine

1/4 cup water



Grand-Mère Garnishes

2 slices thick-cut bacon, cut in chunky pieces

8 oz cremini or white mushrooms, quartered

8 small pearl or cipollini onions, blanched and peeled

1 cup rich Dark Chicken Stock 

2 tablespoons butter


Rinse bird with cold water, pat dry, and trim any excess skin or fat. Rub 2 tablespoons olive oil into the skin, seasoning liberally with salt, pepper, and thyme, both inside and out. Tie the legs together with kitchen string. (I’ve even used a couple of twist ties in a pinch!) Refrigerate, uncovered, up to 24 hours. Doing this the day before allows the salt, pepper, and thyme to fully penetrate; the skin will also become crispier when roasted.

The next day, preheat oven to 425°F. Allow chicken to come to room temperature, about 45 minutes. Choose a heavy skillet, preferably cast iron, that will comfortably accommodate the chicken. Over medium-high heat, add remaining tablespoon oil and carefully place the trussed bird on one side. Lower heat a bit, cooking leg side down until golden, 4–5 minutes on each side. By giving the thighs a head start, the whole bird will cook more evenly. Turn chicken over onto the breast, crisping the skin 1–2 minutes.

Now flip the chicken over on its back, cooking an additional 2–3 minutes. Transfer to a rack set in a roasting pan. If you have no rack, a couple ribs of celery, a large carrot sliced lengthwise, and/or even sliced onions will do the trick. You may also use the skillet that was used to brown the chicken instead of a roasting pan.

Roast in the oven 20 minutes, then lower heat to 350°F. Continue cooking for another 30 minutes, 50 minutes in total. The actual time will depend, of course, on the exact size of the bird.

To check for ‘doneness,’ tilt the bird and observe the juices running from the cavity. If the juice that runs out is pink or clear, it is done; if it’s red, it needs more time in the oven.

To check further, wiggle the leg or pierce a knife between the thigh and body of the bird.

Again, the meat and juices should be light pink, not red. An instant-read thermometer inserted into the thigh should read 165°F. Remove from the oven, standing the chicken on the neck end, legs up against the edge of the pan to rest 5–10 minutes. Don’t be tempted to carve the chicken earlier, as the juices will all run out.

To carve, remove the string, place chicken on its back on a cutting board, breast side up. Pull one leg away from the body and slice down and through the joint, pulling the leg out to detach it from the body. Repeat on the other side. If you find that the leg is too pink, simply return it to the oven for a bit while you finish slicing the chicken. Cut down each side of the breast bone, which is the center of the chicken, removing each breast while leaving the wing attached. Cut the legs into 4 pieces, separating thighs from drumsticks. Follow by cutting each breast into 2 pieces, thereby giving each diner both light and dark meat.

Save all of the juices that have accumulated while carving the chicken. Place the skillet back on the stovetop. Over high heat, add wine, water, and pan juices. Scrape up any bits that have browned on the skillet, reducing the liquids to about 1/2 cup. Reserve to add to the sauce.

For the Grand-Mère Garnishes

In a medium skillet over medium-low heat, crisp the bacon lardons 8–10 minutes. With a slotted spoon, set bacon aside, leaving the fat behind, and sauté mushrooms and onions about 3 minutes. Turn the heat to high, adding stock. Simmer until onions are cooked through, 5–6 minutes, whisking in butter to finish. Remove from heat and spoon over and around cut-up chicken and adding the crisped lardons on top.

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This Lodge Cast-Iron Skillet Is on Sale for Just $10

The Best Deals of the Week

You might have missed a few special deals and sales this week, but fear not — thanks to our curated list, you still have the chance to save.

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Off Skillet Empire: Ghost Pepper Deer Chili

Yes, it’s been absolutely forever since I’ve posted one of these. But I’ve learned to slow down and start doing the things I enjoy in life, one of which is cooking (and sharing my recipes). This is one I concocted last year on a whim, and it’s been a big hit at tailgates – ghost pepper deer chili. I grew my own ghost peppers this year, so the heat may vary, but dial it back to half a pepper for less spice. This could be cooked in a pot, but I opted for the set-it-and-forget-it crock pot method.

Ingredients for the chili:

-2-3 lbs ground deer meat, drained and rinsed
-1 green bell pepper, diced
-2 white onions, diced
-3 cloves garlic, minced
-3 cans (~14 oz) diced tomato
-2 cans (~14 oz) kidney beans, drained
-1 can (~14 oz) beef broth
-1 tbsp cumin
-2 tbsp chili powder
-1 ghost pepper, minced
-Salt and pepper, to taste

Ingredients for the toppings/bottomings:

-2 pkgs cornbread/corn muffin mix (~8 oz)
-2 eggs (for cornbread mix)
-2/3 cup milk (for cornbread mix)
-1 bunch green onions, chopped (for topping)
-Cheddar cheese (for topping)
-Sour cream (for topping)

Chop onions and add to large mixing bowl

Chop green onions and set aside in separate bowl

Chop bell pepper and add to bowl with spices (they were out of green ones at the store, so I went with orange)

Now for the fun part. Grab some rubber gloves and get to work on the ghost pepper. Gloves aren’t needed, but recommended in place of intense hand-scrubbing after handling. Mince the ghost pepper and add to the mixture.

Now on to the deer meat. Grab a spaghetti strainer and spread the deer meat around, and wash under cold water to remove blood. Let drain in a bowl or saucepan, rinse again, and repeat. Let the blood drain fully out (this is what gives deer the “gamey” taste).

Brown the deer meat in a pan until cooked through. Shouldn’t take long as it is a lean meat.

Drain the kidney beans and add in the tomatoes (undrained) and beef broth to a 6-quart crock pot, and let the meat cool.

Add all ingredients together in crock pot, mix well, and cook on low for 8 hours. A little water may need to be added if it starts to look dry.

I don’t have the serving picture as this was made for a tailgate. To serve, cut cornbread into 2-3″ squares and place at the bottom of a bowl, and top with chili, then green onions, cheddar cheese, and sour cream (the cheese and sour cream help to tone down the heat). Enjoy!

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BITES BEFORE CHRISTMAS: Exquisite recipes for your holiday festivities

Now is the time when families and friends gather to celebrate the holiday season. The following recipes are sure to please young and old this Christmas.

Cranberry Bread

Cranberry bread or cranberry cake? Whatever you choose to call it, this recipe is easy to prepare and absolutely delicious.


(Makes 1 loaf)

• 2 cups flour

• 1 tsp. baking soda

• 1 tsp. baking powder

• 1 cup white sugar

• 1 tsp. salt

• 1/3 cup butter (at room temperature)

• 1 egg, lightly beaten

• 1 tbsp. orange zest

• 3/4 cup orange juice

• 2 cups chopped cranberries (fresh or frozen)


Preheat the oven to 350 degrees. Grease a regular 9x5x3 inch loaf pan.

In a large bowl, mix the flour, baking soda, baking powder, sugar and salt. Add in the butter and lightly mix. Next, add the egg, orange zest, juice and cranberries, and mix until nice and smooth, without beating too hard.

Pour the mix in the loaf pan and bake for 65 to 70 minutes. Insert a toothpick to make sure the bread is fully cooked. Remove from the pan while the bread is still hot. Slice and serve.

Spinach and Bacon Turkey Roll

Here’s a recipe for a decadent meal to serve hot or cold, with or without gravy, as an appetizer or a main course.


(Makes 8 servings as an appetizer or 4 servings as a main)

• 1 boneless turkey breast (about 2 lbs.)

• 2 teaspoons vegetable oil

• 12 bacon strips

• 450 grams (12 cups) fresh spinach

• Salt and pepper


Preheat the oven to 375 degrees. On a cutting board, use a rolling pin to flatten the turkey breast until it is approximately 1/2 inch thick.

Cut off the sides to get a 12×12 inch cutlet. Chop up the excess meat and place everything in the fridge.

In a large skillet, heat the oil and fry eight slices of bacon until nice and crispy. Remove the bacon (making sure to leave the cooking grease behind), coarsely chop and set aside.

Add the spinach to the reserved skillet and cook for two to three minutes, until wilted. Remove the spinach with a pair of tongs or a slotted spoon to let the excess cooking grease drip, then set aside.

Cook the chopped turkey pieces in the skillet. Once done, remove with a pair of tongs or a slotted spoon, set aside and remove the pan from the heat.

On a cutting board, spread the remaining four slices of bacon and place the cutlet on top. Next, cover the cutlet with the spinach, chopped bacon and turkey pieces.

Season with pepper and a bit of salt (there’s already quite a bit in the bacon). Carefully roll the cutlet, using the bacon strips as a “blanket.” Use butcher’s string or toothpicks to keep everything in place.

Sauté the cutlet on all sides for four to five minutes. Add a bit of vegetable oil as needed.

Finish cooking in the oven for 15 to 20 minutes. Slice and serve.

Candy cane fudge squares

There are many fudge recipes out there, but it’s hard to find one as simple and as delicious as this one.


(Makes about 32 pieces)

• 600 grams (about 5 cups) chopped semi-sweet chocolate

• 1 can (14 oz.) sweetened condensed milk

• 1 tsp. vanilla extract

• A generous pinch of salt

• 1 cup chopped candy canes (or other hard candy)


Line two 8-inch square molds with parchment paper. Make sure to leave an extra inch or two of paper on all sides for easy removal.

In a medium-sized casserole dish, warm the chocolate and condensed milk over low heat. Remove from heat once the mixture is nice and smooth.

Add the vanilla extract and salt. Mix well.

Pour the mixture into the square molds and sprinkle pieces of candy cane on top. Leave to harden in the fridge overnight.

Cut the fudge in each mold into roughly 16 squares and enjoy.

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Baked Brie reinvented in a cast-iron skillet

Baked Brie topped with jam or fruit is popular for good reason. When the cheese is warmed, it becomes rich and gooey, and pairing it with sweet fruit brings out the savory notes in the cheese.

For sweet and creamy flavor in every bite, we reengineered the traditional whole wheel of baked Brie by trimming off the rind (which doesn’t melt that well) and slicing the cheese into cubes. This allowed our honey-apricot mixture to be evenly distributed throughout this deconstructed version of the dish, not just spooned on top.

Baking the cheese in a cast-iron skillet seemed like a no-brainer; since the skillet holds on to heat so well, it keeps the cheese in the ideal luscious, fluid state. We finished the dish with an extra drizzle of honey and some minced chives to reinforce the sweet-savory flavor profile.

Be sure to use a firm, fairly unripe Brie for this recipe. Serve with crackers or Melba toast.


Servings: 8-10

Start to finish: 30 minutes

1/4 cup chopped dried apricots

1/4 cup honey

1 teaspoon minced fresh rosemary

1/4 teaspoon salt

1/4 teaspoon pepper

2 (8-ounce) wheels firm brie cheese, rind removed, cheese cut into 1-inch pieces

1 tablespoon minced fresh chives

Adjust oven rack to middle position and heat oven to 400 F. Microwave apricots, 2 tablespoons honey, rosemary, salt, and pepper in medium bowl until apricots are softened and mixture is fragrant, about 1 minute, stirring halfway through microwaving. Add Brie and toss to combine.

Transfer mixture to 10-inch cast-iron skillet and bake until cheese is melted, 10 to 15 minutes. Drizzle with remaining 2 tablespoons honey and sprinkle with chives. Serve.

Nutrition information per serving: 239 calories; 141 calories from fat; 16 g fat (10 g saturated; 0 g trans fats); 57 mg cholesterol; 432 mg sodium; 13 g carbohydrate; 1 g fiber; 13 g sugar; 12 g protein.

For more recipes, cooking tips and ingredient and product reviews, visit Find more recipes like Baked Brie with Honeyed Apricots in “All-Time Best Appetizers.”

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NORTHWOODS COOKS: Potluck favorites for the holidays

This potluck favorite is from

Cheesy Potato Casserole with Cornflakes

32-oz. package frozen hashbrowns or cubed potatoes

2 cups shredded mild cheddar cheese

16 ounces sour cream

1 can condensed cream of chicken or mushroom soup

1 cup butter, softened

1 small onion, chopped

3 cups crushed corn flakes

Preheat oven to 425 degrees. Pour hash browns/potatoes into a lightly-greased 9-by-13-inch baking dish. In a large bowl, combine cheese, sour cream and soup. In a large skillet over medium heat, combine the onion with 1 stick butter and sauté for 5 minutes. Add to the soup mixture and spread over the potatoes in the dish. Arrange crushed corn flakes over the potatoes and soup mixture. Melt the remaining stick of butter and pour evenly over the corn flakes. Bake at 425 degrees for 1 hour.

This recipe from was contributed by a woman who lives in Minnesota.

Betty’s Three-Bean Hotdish

1/4 pound bacon

1 pound ground beef

1 onion, diced

1 (15 oz.) can pork and beans, drained

1 (15 oz.) can kidney beans, drained

1 (15 oz.) can butter beans, drained

1/2 cup ketchup

1/2 cup brown sugar

2 tablespoons white vinegar

1 tablespoon yellow mustard

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble when cooled. Wipe out skillet with a paper towel. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion and cook until clear, about 5 minutes more. Combine cooked bacon, cooked beef, pork and beans, kidney beans, butter beans, ketchup, brown sugar, vinegar, and mustard in a slow cooker. Stir to combine. Cook on High until heated through, about 1 hour. To make this on the stovetop, add cooked meat and all other ingredients to a large skillet and simmer until heated through, about 15 minutes.

This recipe is from “Forum Communications Company Favorite Recipes”

Pizza Hotdish

8 ounces noodles

2 lbs. hamburger

2-1/4 cups onions

30-oz. can pizza sauce or Ragu spaghetti and mushroom sauce

1 can cheddar cheese soup

1 can cream of mushroom soup

8-oz. package shredded mozzarella cheese.

Cook noodles. Brown hamburger with onions. Add pizza or spaghetti sauce, cheddar cheese and cream of mushroom soup. Put in a 9-by-13-inch pan. Bake for 30 minutes at 350 degrees. Top with mozzarella cheese and bake 15 minutes longer. Serves six people.

This recipe is from North Country Cooking by members of the Itasca West Recreational Area

Sweet and Sour Meatballs

1 pound ground beef

1/4 cup dry bread crumbs

1/4 cup chopped onion

1 egg

Garlic salt to taste

Form meatballs from above ingredients and brown. Then add ingredients below to meatballs:

1 can cream of mushroom soup

1/2 can drained canned tomatoes, chopped

2 tablespoons vinegar

2 tablespoons soy sauce

Simmer for 20 minutes before serving. The meatballs are delicious alone or served over rice.

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