Gnocchi Scampi

This is a quick and delicious- lemony and garlicky- one-pan dish. I now realize that I prefer pan-seared gnocchi over boiled. It was crispy on the outside and tender on the inside. Great.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a 12-inch cast iron skillet, modified the method, and doubled the garlic. It was a perfect meal served with a big green salad. We didn’t have any leftovers!

Yield: Serves 3 to 4

• 3 T extra-virgin olive oil, divided, plus more for serving
• 1 pound gnocchi (fresh, frozen or shelf-stable) (I used Trader Joe’s shelf-stable)
• 2 T unsalted butter
• 4 to 8 garlic cloves, finely grated or minced
• 1/2 cup cup dry white wine, clam juice, or stock (I used chicken stock)
• Kosher salt and freshly ground black pepper
• 1/8 tsp red-pepper flakes, plus more for serving
• 1 pound large or extra-large shrimp, shelled (I used tail-on 21-25 count)
• 1 lemon
• 1 cup flat-leaf parsley, chopped (about 1/2 cup chopped)

1. In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high. (I used a 12-inch cast iron skillet.)
2. Add gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 12 minutes, tossing every 1 to 2 minutes, so they get golden and crispy all over. Transfer to a bowl or plate. (I reduced the heat to medium half-way through this step.)
3. In the same skillet over medium-high, add remaining 1 tablespoon oil and all of the butter, letting it melt for a few seconds.
4. Add the minced garlic and sauté until fragrant, 30 seconds to 1 minute.
5. Add wine/stock/clam juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper and all of the red-pepper flakes. Bring to a simmer, and let the liquid reduce by half, about 2 minutes.
6. Add shrimp and sauté until they just start to turn pink, 2 to 3 minutes, depending on their size.
7. Return gnocchi to the pan and add another 1/4 teaspoon salt. Using a Microplane or other fine grater, quickly grate the zest from the lemon into the pan.
8. Add chopped parsley, tossing well. If your pan looks dry, add a splash of water, 1 tablespoon at a time, tossing to combine, then remove pan from the heat. (I didn’t have to add any additional liquid.)
9. Cut the zested lemon in half and squeeze in the juice from one half, gently tossing to combine. Taste and add more salt if you like. Cut the remaining lemon half into wedges for serving.
10. Drizzle with more olive oil and more red-pepper flakes, if desired, and serve with lemon wedges on the side.

Samin Nosrat’s Buttermilk-Brined Roast Chicken

Recently, we were able to take a trip to visit our COVID-vaccinated parents/grandparents. Yay! My mother-in-law made us a delicious buttermilk-brined roasted turkey breast. I had already bookmarked this recipe, so I had to make it myself after we returned home. Yum.

This recipe is from The New York Times, contributed by Samin Nosrat. Using this simple brine, the meat was incredibly moist and tender. The skin also browned beautifully. I marinated the chicken for 24 hours, used a 10-inch cast iron skillet for roasting, and served the chicken with broccoli, gold potatoes, and sweet potatoes that I roasted simultaneously in the same oven. Easy and absolutely perfect.

Yield: Serves 4

• 1 chicken (3 1/2 to 4 pounds)
• Kosher salt
• 2 cups buttermilk (I used low-fat)

1. The day before you plan to cook the chicken, remove the wing tips by cutting through the first wing joint with poultry shears or a sharp knife.
2. Season chicken generously with salt and let it sit for 30 minutes.
3. In a glass measuring cup, stir 2 tablespoons of kosher salt into the buttermilk to dissolve.
4. Place the seasoned chicken in a gallon-size (or 2 gallon-size) resealable plastic bag and pour in the buttermilk.
5. Seal the bag, removing as much air as possible, place in a rimmed dish or plate, and refrigerate for 12 to 24 hours. If you’re so inclined, you can turn the bag periodically so every part of the chicken gets marinated, but it’s not essential. (I turned it upside down after 12 hours.)
6. Remove the chicken from the fridge an hour before you plan to cook it.
7. Heat the oven to 425 degrees with a rack set in the center position. (I set my oven to convection roast.)
8. Remove the chicken from the plastic bag and scrape off as much buttermilk as you can. (I just let it drip off.)
9. Tightly tie together the legs with a piece of butcher’s twine.
10. Place the chicken in a 10-inch cast iron skillet or a shallow roasting pan.
11. Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven. (The back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done.)
12. After about 20 minutes, when the chicken starts to brown, reduce the heat to 400 degrees and continue roasting for 10 minutes.
13. Rotate the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh, and/or the internal temperature reaches 165 degrees F on an instant read thermometer. If the skin is getting too brown before it is cooked through, use a foil tent. (I tented the chicken in this step after 20 minutes.)
14. Remove from the oven and let it rest for 10 minutes before carving and serving.

Skillet Phyllo Pie with Butternut Squash, Kale, & Feta

This is another “healthyish” cast iron skillet recipe from Bon Appétit. It was almost my entire CSA box in a pie. 🙂 I incorporated CSA leeks, butternut squash, and Toscano kale. Very seasonal- perfect.

I had an abundance of kale, so I made the pie in a large (12-inch) skillet. I also incorporated kohlrabi greens. Because this recipe is very adaptable, the finished pie size can be modified depending upon the volume of filling. Any other greens would work too.

The recipe was adapted from Bon Appétit, contributed by Anna Jones. The lemon zest was essential. We had a green salad made with my CSA romaine lettuce on the side. 🙂

Yield: 6 servings

• 3 tablespoons olive oil, plus more for brushing
• 2 large leeks, white and light green portions, cut into 1/4-inch half-moons and soaked OR 2 medium red onions, finely chopped
• 1/2 small butternut squash (about 1 to 1 1/2 pounds), peeled, cut into 3/4-inch pieces
• 1 1/2 teaspoons fresh thyme
• 1/2 teaspoon crushed red pepper flakes
• 1 bunch Tuscan kale, ribs and stems removed, thinly sliced into 1/4-inch crosswise ribbons (I used about 8 cups) 
• 2 to 3 large eggs, beaten to blend (I used 3 eggs for a 12-inch pie)
• 3 ounces Parmesan, grated (I used Parmigiano-Reggiano)
• 1 teaspoon finely grated lemon zest (I used the zest of one lemon)
• Kosher salt and freshly ground black pepper
• 8 ounces frozen phyllo pastry, thawed (half a 1-pound package)
• 4 to 6 ounces fresh goat cheese or feta, crumbled, divided

1. Place a rack in lower third of oven; preheat to 400°, preferably on convection.
2. Heat 3 tablespoons of oil in a large ovenproof skillet over medium. Add leeks or onions and cook, stirring occasionally, until softened but not browned, 6–8 minutes.
3. Add squash and cook, stirring occasionally, until almost tender, 8–10 minutes.
4. Mix in thyme and red pepper flakes and transfer to a large bowl; let cool.
5. Wipe out and reserve skillet.
6. Add kale, eggs, Parmesan, and lemon zest to squash mixture and gently mix to combine; season with salt and pepper.
7. If using 6 ounces of cheese, incorporate 2 ounces into the kale-squash mixture.
8. Working quickly so that the phyllo doesn’t dry out, layer phyllo sheets inside reserved skillet, letting 2-3 inches hang over the edge. (I placed them in a circular fashion. I also brushed some oil between every few layers.)
9. Spoon kale-and-squash mixture into phyllo and dot top with cheese.
10. Brush edges of phyllo lightly with oil and fold over filling, overlapping slightly, leaving center exposed.
11. Cook pie over low to medium-low heat until bottom of pastry is just golden (carefully lift up on one side with a heatproof rubber spatula so that you can take a peek), about 3 minutes.
12. Transfer skillet to oven and bake pie until kale is wilted and tender and phyllo is golden brown and crisp, 20–25 minutes.
13. Let pie cool in skillet at least 10 to 15 minutes before slicing into wedges.

Do Ahead: Pie can be baked 6 hours ahead. Let cool; store uncovered at room temperature.

Caramelized Zucchini Phyllo Pie with Corn & Herbs

This phyllo-crusted savory pie is packed with caramelized summer zucchini. It is a wonderful way to gobble up an abundance of fresh squash from the garden or your CSA share. 🙂 I loved that it was baked in a cast iron skillet too.

The recipe was adapted from thekitchn.com, contributed by Grace Elkus. We ate it for dinner with a green salad but it could also be served for a special brunch or lunch- an amazing summer meal.

Yield: Serves 6

• 6 phyllo sheets from a 1-pound package of frozen phyllo dough (13×18-inch), thawed in the refrigerator overnight
• 1 1/2 pounds zucchini (about 3 medium)
• 2 medium-large shallots
• 5 tablespoons olive oil, divided
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 tablespoon water
• 2 large eggs
• 1/4 cup tightly-packed coarsely chopped fresh basil leaves, plus whole leaves for garnish
• 3 tablespoons coarsely chopped fresh dill
• 1 1/2 ounces Parmesan cheese (1 scant cup freshly grated)
• 1 1/2 cups fresh or frozen corn kernels (from about 2 ears fresh)
• 3 ounces feta cheese (about 1/3 cup crumbled)
• hot sauce, for serving (optional)

1. Thaw 1 (1-pound) package phyllo dough overnight in the refrigerator, if needed (if there are two interior packages, just thaw one). Unroll and stack 6 of the phyllo sheets on a large baking sheet. Cover with plastic wrap, wax paper, or a damp kitchen towel and leave at room temperature. Reroll the remaining phyllo sheets, place in a gallon-size zip-top freezer bag, and refreeze for another use. (I covered it with a damp paper towel topped with plastic wrap.)
2. Trim the ends off 1 1/2 pounds zucchini. Slice each in half crosswise, then halve lengthwise. Slice lengthwise into thin planks. Place in a large bowl.
3. Halve and thinly slice 2 shallots. Add to the bowl with the zucchini.
4. Heat 3 tablespoons of the olive oil in a 10-inch cast iron or straight-sided ovensafe skillet over medium-high heat until shimmering. Add the zucchini and shallots (reserve the bowl), season with 1 1/2 teaspoons of the kosher salt and 1/4 teaspoon of the black pepper, and toss to coat in the oil as best you can (the pan will be very full).
5. Cook, stirring occasionally, until the squash and shallots are slightly caramelized and beginning to stick to the pan, 12 to 15 minutes.
6. Reduce the heat to medium, add 1 tablespoon water, and continue to cook 5 minutes more, scraping up the flavorful stuck-on bits as you go.
7. While the squash cooks, arrange a rack in the lower third of the oven and heat the oven to 400°F, preferably on convection.
8. Whisk 2 large eggs in a large bowl.
9. Prep and add the following to the eggs in the bowl: Coarsely chop fresh basil leaves until you have 1/4 tightly-packed cup. Coarsely chop fresh dill until you have 3 tablespoons. Finely grate Parmesan cheese until you have 1 scant cup, if needed. If using fresh corn, remove the husks and cut the kernels from the cobs (about 1 1/2 cups). Crumble in 3 ounces feta cheese. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
10. When the squash is ready, add it to the bowl and stir to combine.
11. Pour the remaining 2 tablespoons olive oil into a small bowl, for brushing. Wipe the skillet clean and brush with a thin layer of the oil.
12. Working quickly to prevent the phyllo from dying out, transfer 2 phyllo sheets to the skillet, overlapping them to completely cover the bottom and sides of the pan, folding any overhang into the pan. (Keep the remaining phyllo covered). Brush lightly with olive oil.
13. Place a third phyllo sheet in the skillet so that half is hanging over the rim. Repeat with the remaining 3 sheets, arranging them so they completely cover the rim of the skillet.
14. Spread the zucchini mixture into the skillet in an even layer.
15. Fold and crimp the overhanging phyllo toward the center, leaving the center 4 inches exposed.
16. Gently brush any remaining oil over the phyllo.
17. Bake until the phyllo is golden brown and crispy and the center is slightly puffed and set, 24 to 30 minutes.
18. Let sit 10 minutes before slicing.
19. Top with torn fresh basil leaves. Serve with hot sauce, if desired.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Skillet Chicken Chili Cornbread Pie

This is another crowd-pleasing, one-pot, comfort food dish. I was immediately drawn to this recipe because making cast iron skillet cornbread on top of skillet chili is genius. Calling it a pie makes it even more fabulous!

This recipe was adapted from HowSweetEats.com. I modified the proportions and added thinly sliced kale to the chili. The smoked paprika was essential to the finished dish. Great.

Yield: Serves 6

For the Chili:

• 2 T olive oil
• 1 large sweet or yellow onion, diced
• 4 large garlic cloves, minced
• 4 cups thinly sliced kale (ribs and stems removed)
• 1 (4 ounce) can diced green chiles
• 1 1/2 cups cooked, shredded chicken (I used grilled chicken thighs)
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• ¼ tsp coarse salt
• ¼ tsp freshly ground black pepper
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 2 cups chicken stock

For the Cornbread Topping:

• 1 cup finely ground yellow cornmeal
• 1 cup all-purpose or whole wheat pastry flour
• 1 T light brown sugar
• 1 T baking powder
• ½ tsp baking soda
• ½ tsp coarse salt
• 2 large eggs
• 1 cup milk
• 1 (4 ounce) can diced green chiles
• 1/2 cup unsalted butter, melted

For Serving:

• plain greek yogurt or sour cream
• cilantro, chopped
• scallions, sliced
• corn
• jalapeño slices
• lime wedges

1. Preheat the oven to 350 degrees F, preferably on convection.
2. Heat a large skillet over medium-low heat and add the olive oil. (I used a 12-inch cast iron skillet.)
3. Add the onions and garlic with a pinch of salt. Cook, stirring occasionally, until they soften, about 3 minutes.
4. Add the thinly sliced kale leaves and continue to cook until tender, about 5 additional minutes.
5. Stir in the diced green chiles and shredded chicken.
6. Add in the cumin, paprika, salt and pepper. Stir well until the spices are combined with the mixture.
7. Stir in the cannellini beans, corn and chicken stock. Taste and add more salt and pepper, if needed. Reduce the heat to low while you make the cornbread topping.
8. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, soda and salt.
9. In a smaller bowl, stir together the eggs and milk.
10. Pour the egg mixture into the dry ingredients, stirring until just almost combined.
11. Stir in the green chiles. Stir in the melted butter until combined.
12. Drop spoonfuls of the cornbread over the chili, using the back of the spoon to spread it slightly, if necessary.
13. Bake the skillet for 20 to 25 minutes, or until the cornbread layer it set. Be sure to check that the cornbread is set in the center- sometimes it needs a few extra minutes to cook through.
14. Serve with sour cream/greek yogurt, cilantro, scallions, corn, jalapeño, and limes for spritzing, as desired.

Skillet Graham Cake with Peaches & Blueberries

I have been looking for an excuse to make this skillet cake since last summer. Graham crackers… peaches and blueberries… streusel topping… and baked in a cast iron skillet? Irresistible. I finally had to make it after having too many ripe peaches on the counter. 😉 What an excuse!

This recipe was adapted from Food and Wine, contributed by Chicago chef Stephanie Izard. (I have loved her since she won Top Chef.) The cake is baked on the grill in the original recipe. Delicious!

Yield: Serves 10 to 12

For the Streusel:

• 3/4 cup graham cracker crumbs (from 7 whole crackers)
• 3/4 cup all-purpose flour
• 1/2 cup light brown sugar
• 1 stick unsalted butter, softened
• 1/2 teaspoon kosher salt

For the Fruit:

• 3 large peaches, each cut into 1-inch wedges (I used 4 medium white peaches)
• 3/4 cup blueberries
• 1/2 cup granulated sugar
• 3 tablespoons fresh lemon juice
• 1 tablespoon cornstarch
• 1 tablespoon unsalted butter

For the Cake:

• 1 1/2 cups all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 cup fine graham cracker crumbs (from 4 whole crackers)
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1 stick plus 3 tablespoons unsalted butter, softened
• 1 1/4 cups light brown sugar
• 1/4 cup granulated sugar
• 3 tablespoons honey
• 4 large eggs
• 1 1/4 cups buttermilk
• 1/3 cup canola oil
• 1 tablespoon pure vanilla extract
• Vanilla ice cream, for serving

Make the Streusel:

1. In a stand mixer fitted with the paddle, beat all of the ingredients together at medium speed until crumbs form.
2. Press together to form a large mass.
3. Transfer to 
a bowl and break into clumps.
4. Refrigerate until chilled, about 15 minutes.

Prepare the Fruit:

1. Preheat an oven to  300° F, preferably on convection.
2. In a medium bowl, toss the peaches with the blueberries, sugar, lemon juice and cornstarch.
3. In a 12-inch cast-iron skillet, melt the butter over low heat. Remove from the heat.
4. Scrape the fruit and any juices into the skillet.

Make the Cake:

1. In a medium bowl, whisk both flours with the graham cracker crumbs, baking powder and salt.
2. In a stand mixer fitted with the paddle, beat the butter with both sugars and the honey at medium speed until fluffy.
3. Beat in the eggs one at a time, then beat in the buttermilk, oil and vanilla.
4. Scrape down the side of the bowl and beat in the dry ingredients until just smooth.
5. Spread the batter in the skillet in an even layer.
6. Scatter the streusel evenly on top.
7. Place the skillet on a parchment paper-lined cookie sheet. Bake for about 1 hour and 15 minutes to 1 hour and 30 minutes, until 
a toothpick inserted in the cake comes out clean. (The cake is cooked off of the heat in a grill for the same amount of time in the original recipe.)
8. Let the cake cool for 1 hour. Cut into wedges and serve with vanilla ice cream.

I’m bringing my special skillet cake to share at Angie’s Fiesta Friday #184, co-hosted by Jhuls @The Not so Creative Cook and Petra @ Food Eat Love. Enjoy!

One Year Ago:

• Blueberry & Corn Crisp

Two Years Ago:

• Old-Fashioned Strawberry-Rhubarb Crisp
• Fourth of July S’mores Bars with Marshmallow Meringue

Three Years Ago:

• Fourth of July Blueberry Pie
• Blackberry-Raspberry Hand Pies

Four Years Ago:

• Peach & Pecan Sandy Crumble
• White Peach & Raspberry Cobbler with Butter Biscuits