French Strawberry Cake

A friend shared this wonderful recipe with me knowing that I go strawberry picking every June. I couldn’t wait for my fresh picked berries to make it though. 😉 It was such a crowd pleaser, I will have to make it again with my special berries! It’s a summertime version of French Apple Cake. We ate it for dessert but it would also be fabulous as a coffee cake.

This recipe was adapted from Foodtastic Mom, via The View from the Great Island. I used 3 large eggs instead of jumbo eggs and modified the baking time. The recipe suggests baking the cake in a springform pan or a cast iron skillet. Next time, I’ll have to try the skillet version. Amazing!

Yield: Serves 6 to 8

  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp coarse salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 1/4 cups granulated sugar, divided
  • 1 1/2 tsp pure vanilla extract
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 14 ounces fresh strawberries, hulled and sliced
  1. Set oven to 350°F, preferably on convection.
  2. Lightly spray a 9 or 10 inch springform pan with cooking oil spray. (Alternatively, a 10-inch cast iron skillet can be used.)
  3. Whisk together the flour, baking powder, and salt and set aside.
  4. Cream the soft butter with 1 cup of granulated sugar in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
  5. Beat in the eggs, one at a time, and then beat in the vanilla.
  6. Stir the sour cream and buttermilk together, and then add the flour to the mixing bowl alternately with the wet, beginning and ending with the flour. Mix until combined, but be careful not to overmix.
  7. Fold in the berries and turn into the prepared pan. Smooth out the top. Sprinkle the surface of the cake liberally with the remaining 1/4 cup of granulated sugar.
  8. Bake for 35 to 40 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. This cake is meant to be custardy in the center. The exact cooking time will depend on the pan size you use. You can insert a toothpick in the center to test. (I baked mine for 38 minutes in a 9-inch springform pan.)
  9. Let cool briefly, and then unlatch the spring and remove the outer ring. I like to run a spreading knife along the edge first to loosen any parts of the cake that are sticking to the pan. If using a skillet, serve the cake right out of the pan.
  10. Cool completely on a rack before slicing.

Notes:

  • This version uses half sour cream and half buttermilk, but you can use all sour cream, all buttermilk, half and half, full fat yogurt, or full fat milk for this cake.
  • Other berries or fruit can be substituted for the strawberries.

One Year Ago: Berry Breeze and Blueberry Muffin Tops with Streusel Topping

Two Years Ago: Whole Grain Blueberry Muffins with Orange Streusel

Three Years Ago: Dori Sanders’ Blueberry Cornmeal Muffins

Four Years Ago: Alton Brown’s Berry Muffins

Five Years Ago: Whole Wheat Raspberry Ricotta Scones

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Easy Taco Skillet Dinner

I love a quick skillet dinner- especially on a weeknight. This delicious family friendly meal is from my friend Mollie @Frugal Hausfrau. I have made it a couple of times, most recently for our Super Bowl celebration. Our meal has to complement the mandatory Super Bowl guacamole. 🙂

Even though it could be served as is straight from the skillet, we ate it in both soft and hard shell tacos. (The hard shells won as the favorite, by the way.) I think that eating it as a pre-mixed taco filling made it even more of a crowd-pleaser. I modified the recipe by using ground turkey and by increasing the beans, onions, and garlic. Great!

Yield: Serves 8

  • 1.25 pounds ground turkey or ground beef
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 5 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/4 to 1/2 teaspoon cayenne pepper, to taste
  • 1 1/4 teaspoons coarse salt
  • freshly ground black pepper
  • 1 tablespoon hot sauce, such as Sriracha
  • 1 15 ounce can diced tomatoes (I used Trader Joe’s fire roasted diced tomatoes)
  • 1/4 cup salsa (I used Trader Joe’s garlic chipotle salsa)
  • 1 can (15.5 oz) black beans, rinsed
  • 3/4 cup white Basmati rice
  • 1 1/4 cup water
  • 1 cup shredded Monterey Jack
  • 1 cup shredded extra-sharp cheddar cheese
  • hard or soft taco shells, for serving, if desired
  • 1/4 cup sliced scallions, for garnish, as desired
  • sliced avocado, for garnish, as desired
  • chopped cilantro, for garnish, as desired

  1. In a large skillet with a lid, over medium high heat, add ground meat and cook, crumbling as it cooks.
  2. As soon as it starts to give up the juices, add in the onion and bell pepper, continuing to cook until the vegetables have softened and the meat is cooked through.
  3. Add the garlic, stirring for a minute or so until it becomes fragrant.
  4. Add the chili powder, cumin, cayenne, salt, and pepper; briefly stir.
  5. Stir in tomatoes with the juice, salsa, black beans, and hot sauce.
  6. Toss the rice on top and add the 1 1/4 cup of water. Gently stir together, bring to a boil.
  7. Cover with lid and reduce to a bare simmer. Cook for 25 minutes until rice is just done. If possible, don’t lift the lid or stir until rice is finished.
  8. Turn off the heat. Using a spatula, gently turn the mixture from top to bottom. Add cheese to the top. Cover with lid and let sit for five minutes, or until the cheese is melted.
  9. Serve in warm taco shells garnished with green onions, avocado, and/or minced cilantro, as desired.

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One-Pot Baked Pasta with Sausage and Broccoli Rabe

So, this dish uses broccoli rabe instead of broccoli- but I’m still including it in my “series.” 🙂 This is a skillet version of one of my favorite classic Italian dishes. It was delightfully cheesy too.

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used large garlic cloves and decreased the broiling time to 2 minutes. We ate it with a large green salad. Absolutely delicious!!

Yield: Serves 6

  • coarse salt
  • 12 ounces Fontina and/or aged cheddar cheese (about 4 1/2 cups), divided
  • 6 large garlic cloves
  • 2 large sprigs sage
  • 1 bunch of broccoli rabe
  • ¼ cup plus 1 tablespoon extra-virgin olive oil
  • 1 pound sweet or hot Italian sausage
  • ½ teaspoon crushed red pepper flakes
  • 2 cups half-and-half
  • 1 pound ridged medium pasta shells, or large tube pasta, such as lumaconi or rigatoni
  1. Place racks in center and upper third of oven; preheat to 325, preferably on convection.
  2. Bring a large pot of water to a boil, for the pasta. Salt generously.
  3. Grate the Fontina cheese on the large holds of a box grater (you should have about 4½ cups).
  4. Smash the garlic cloves, peel, and coarsely chop.
  5. Pick all sage leaves from stems and set aside about 10. Finely chop remaining leaves (you should have about 1 tablespoon).
  6. Trim tough dried ends from the broccoli rabe, then cut stems into 2″ pieces. Leave leafy ends long.
  7. Heat a deep, large, ovenproof skillet, preferably cast iron, over medium-high. Add ¼ cup oil and swirl to coat.
  8. Remove sausage from casings and add to skillet. Break into small pieces with a wooden spoon. Cook, undisturbed, until sausage is browned, about 4 minutes. Stir a couple of times and continue to cook, undisturbed again, until sausage is fully cooked through, about 3 minutes longer.
  9. Add garlic, chopped sage, and red pepper flakes, and cook, stirring, until garlic is golden, about 2 minutes.
  10. Stir in half-and-half and simmer until sauce is thickened slightly, about 2 minutes. Reduce heat to low.
  11. Gradually add about two-thirds of cheese, bit by bit, stirring constantly and letting cheese melt completely before adding more, until sauce is smooth and thick, about 3 minutes; season with salt and remove from heat.
  12. Meanwhile, cook pasta in boiling salted water 2 minutes shy of package instructions (8–10 minutes depending on type).
  13. During the last 2 minutes, add all of broccoli rabe to pot with pasta. Drain in a colander and shake several times to remove excess water. Return pasta and broccoli rabe to empty pasta pot.
  14. Add cheesy sausage mixture from skillet to pot with pasta. Stir until pasta and broccoli rabe are coated in sauce, then transfer everything back to skillet.
  15. Cover skillet tightly with foil and bake on center rack until pasta is tender and sauce is bubbling, 30–40 minutes. Let rest a few minutes while you heat broiler.
  16. Remove foil and top with remaining cheese.
  17. Toss sage leaves with remaining 1 T oil in a small bowl and arrange over pasta.
  18. Broil until cheese is browned and bubbling in spots, about 2 to 5 minutes (depending on strength of broiler).
  19. Let pasta cool a minute or two before serving.
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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:

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!

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Crisp Toffee Bars

I am a huge fan of a skillet-baked dessert. Irresistible. These blondie-esque, nutty cookies were crispy on the outside and chewy on the inside. The edges were fabulously crumbly too. In the original recipe, the edges are removed prior to serving… What on Earth?! 😉

This recipe was adapted from The New York Times, contributed by Julia Moskin. I weighed all of the dry ingredients, included both of the add-ins, increased the skillet size, and reduced the baking time. The article cited that the original recipe for these buttery, basic toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century. It was adapted for a cast-iron skillet by Charlotte Druckman, who wrote a book on cast-iron baking in 2016. Wonderful.

Yield: 2 dozen bars

  • 2 sticks/225 grams unsalted butter, cold but not frozen, plus 1 T more for buttering the pan
  • ½ teaspoon coarse salt
  • 1 teaspoon pure vanilla extract
  • 1 cup/210 grams soft-packed dark brown sugar
  • 2 cups/240 grams unbleached all-purpose flour
  • 1 cup/100 grams unsalted slivered almonds, toasted
  • 6 ounces/170 grams chocolate chips or small chunks
  1. Heat oven to 350 degrees, preferably on convection. Place a rack in the middle and place a 12-inch cast-iron skillet on it.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on low-speed for about a minute, until softened. Scrape down the bowl and the paddle.
  3. With the mixer running at low-speed, add salt and vanilla.
  4. Add the brown sugar, then turn the speed up to medium and beat until mixture is the color of peanut butter and fluffy, 1 to 2 minutes. Scrape down the bowl again.
  5. With the mixer running at low-speed, shake in flour, beating just until dough holds together. Mix in nuts or chocolate just until combined.
  6. Remove the hot skillet from the oven and place 1 T of butter in it. As butter melts, swirl it over the bottom and sides of the pan until evenly coated.
  7. Dump dough into skillet and press it out to evenly fill the skillet. You can use your fingers (being careful to avoid touching the hot pan), a potato masher or the bottom of a measuring cup. Press dough down firmly to make a compact, even layer.
  8. Transfer to oven and bake for 25 to 40 minutes, until the top is walnut brown. You may be tempted to take it out when the edges have begun to darken, but let it continue to cook so the entire surface can take on that color. There may be bubbles visible on top of the dough; that’s a good sign.
  9. Remove from the oven and let cool in the pan. If necessary, run an offset spatula or butter knife around the sides of the pan to loosen. Cut into bars, squares or diamonds. (I cut them after they had completely cooled.)
  10. Let the bars cool completely before removing from pan. Store in airtight container; they keep well for up to 1 week.

Note: This recipe can be adapted to bake in a 9 x 13-inch baking dish.

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Skillet Roasted Brussels Sprouts with Garlic & Balsamic Vinegar

A friend had recommended this recipe and I knew I was going to save it for my Thanksgiving dinner menu. I always select Brussels sprouts as one of the vegetables to serve because my mom, mother-in-law, and I love them.

It was nice to have such a simple, and relatively healthy, side dish as part of the feast as well. One side dish should be void of cheese and/or cream! 😉 I also served roasted rainbow carrots. Two clean and fresh side dishes.

This recipe was adapted from The New York Times, contributed by Mark Bittman. I doubled the recipe, using an entire stalk, and was only able to roast half in the skillet; I roasted the remainder on a rimmed baking sheet. I also decreased the balsamic vinegar.

  • 1 Brussels sprout stalk (about a 2 pints or 2 pounds)
  • 8 tablespoons extra virgin olive oil, to coat bottom of pan
  • 10 cloves garlic, peeled
  • coarse salt and freshly ground black pepper, to taste
  • 1-2 tablespoons balsamic vinegar, to taste
  1. Heat oven to 400 degrees, preferably on convection roast.
  2. Trim Brussels sprouts off the stalk, and slice each large sprout in half top to bottom.
  3. Heat half of the oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
  4. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven.
  5. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes. Coat remaining sprouts with olive oil, salt and pepper and place on a parchment-lined baking sheet in oven with the skillet.
  6. Taste, and add more salt and pepper if necessary. Combine all roasted sprouts in the skillet.
  7. Stir in balsamic vinegar, and serve hot or warm.

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Southern Cornbread Dressing

Okay… back to my belated Thanksgiving feast posts…

I struggle selecting a “stuffing” for our Thanksgiving Menu. This version was simple and perfect. I loved that it was a traditional Southern recipe and that it incorporated an unsweetened cast iron skillet cornbread.

This recipe was adapted from The New York Times, contributed by Kim Severson. I used medium grind cornmeal. The cornbread is made the night before so that it can harden slightly. I let the cubed white bread sit out overnight as well. We ate it without incorporating meat, but this base recipe could easily be modified to include sausage or even nuts and/or apples. The author suggested eating leftovers mixed with shredded leftover turkey as well.

Yield: Serves 8 to 10

For the Cornbread:

  • 4 tablespoons/56 grams butter or bacon drippings
  • 2 cups/340 grams yellow cornmeal, medium grind (use the freshest, best quality you can find)
  • 1 ½ teaspoons coarse salt
  • 1 teaspoon baking powder
  • 2 large eggs
  • 2 cups/473 milliliters buttermilk, preferably full fat (I used low-fat)

For the Dressing:

  • 3 cups soft white bread, crusts removed and torn or cut into 1-inch pieces (do not pack)
  • ½ cup butter (1 stick), plus more for the pan
  • 2 cups chopped sweet onions
  • 1 ½ cups chopped celery (4 or 5 stalks)
  • 1 ½ teaspoons coarse salt
  • 2 eggs
  • 1 ¼ tablespoons finely chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • ¾ teaspoon ground black pepper
  • 4 to 5 cups rich chicken or turkey stock, preferably homemade

Optional Additions:

  • 3/4 pound pork sausage (such as spicy Italian sausage, fresh andouille or spicy Southern-style sausage)
  • 2 1/2 cups of toasted pecans, chopped
  • chopped apples
  1. Make the cornbread: Heat oven to 450 degrees, preferably on convection.
  2. Put butter in an 11-inch skillet. Cast-iron is best here, but any ovenproof skillet will do. Heat butter in oven for about 5 to 7 minutes, or until butter has melted and is just starting to brown.
  3. While butter melts, whisk together cornmeal, salt and baking powder.
  4. In another small bowl, lightly beat eggs, then add buttermilk and stir until mixture is combined.
  5. Pour egg mixture into dry ingredients and stir well.
  6. Remove hot pan from oven, pour butter into batter and stir until batter looks uniform.
  7. Pour batter back into the pan and bake for 20 minutes or until the top has begun to just brown.
  8. Remove cornbread and let it cool on a rack.
  9. Tear or cut it into large pieces and place in a large bowl. Let it sit out overnight to dry out slightly.
  10. Prepare the dressing: Heat oven to 350 degrees. Combine cornbread and white bread in a large bowl, tossing to mix, and breaking cornbread into smaller pieces.
  11. Melt butter in a large skillet, and add onions, celery and 1/2 teaspoon salt. Sauté until vegetables have softened, about 6 minutes.
  12. Add vegetables to bread mixture and combine.
  13. Lightly beat eggs and add to bowl.
  14. Sprinkle in herbs, remaining 1 teaspoon salt and the pepper and toss together.
  15. Add 4 cups broth and stir well.
  16. Using your hands, work the mixture to get a very lumpy, thick, batter-like consistency.
  17. Add another cup of stock if needed. The mixture should be very wet and pourable but without standing liquid.
  18. Butter a 2-quart ovenproof dish. (such as an 8-by-11-inch baking dish. A deeper vessel could take longer to bake; a more shallow dish less time.)
  19. Pour the mixture into the baking dish and bake until dressing puffs slightly and has browned well around the edges, about 45 minutes to 1 hour.
  20. If you have drippings from a roasted turkey, spoon some over the top about 30 minutes into the baking time.

Notes:

  • To Add Sausage: Brown 3/4 pound pork sausage in a pan, crumbling it into small pieces as it cooks. Add to the bread mixture along with the vegetables.
  • To Include Nuts: Add 2 1/2 cups of toasted pecans, chopped, to the vegetable and bread mixture.

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