Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet
Clarkson Potter, 2016
Publisher Description
With beautiful photographs, tips for seasoning cast iron, and info on collecting vintage pieces, this book makes cooking so much fun that your skillet will never see the cupboard.
The cast-iron skillet has been a humble workhorse used for generations to crisp bacon perfectly and fry chicken; now use it to turn out tender scones, cakes, and breads. A curious home cook, Charlotte Druckman has figured out every trick for this versatile pan. Heat the skillet for a few minutes, add some butter to sizzle, and you can brown cheesy arepas, get a crunchy crust on a kimchi-topped hoecake, or blister naan right on the stovetop. Or preheat the pan in the oven and you're ready to bake no-knead pizza, the gooiest sticky buns, and even a cornflake-milk layer cake.
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Recipes
No-Bake Baking
- Blistered Pizza Naan
- Garlic Roti
- Extra-Coconutty Roti
- Moroccan M’smen with Ras El Hanout
- “Laughse”
- Sichuan Pepper-Scallion Flatbread
- The Irish Soda Farls that Started It All
- Nutmeg-Spiced Oatmeal Bread
- Fry Bread
- Green Pea Panisse
- Crumpets
- Toasted Barley Pita
- Hoecake with Kimchi, Scallions & Nori
- Lazy Cheese Arepas with Slaw
- Galette with Picklish Plums
Easy-Bake Baking
- Mom’s Cornbread Revisited
- Cheesy Frito Bread with Pimientos
- Sesame Brown-Butter Cornbread
- One-Pan Popover
- Soccanata with Lamb, Olives & Oregano
- Swirl Bread with Leeks, Tahini & Dill
- Broccoli Cake
- Date, Onion & Fontina Scones
- Spiced Butternut Squash Biscuits
- Pineapple-Pine Nut Buttermilk Cake
- Cacio e Pepe Shortbread
- Tomato Pie (with Apologies to Hattie Mae)
- Fig-Almond Clafouti with Saffron Syrup
- Carrot-Currant Crostata
- Sorghum Biscuits
- Banana-Matcha Butter Mochi Cake
- Berry Upside-Down Chocolate Cake
- Double Chocolate Scones with Crystallized Ginger
- PB&C Oatmeal Skillet Cookie
- Fat Thin Bars
- Almond Butter & Rhubarb Tart
- Halva Fudge Bars
- Crisp Toffee Bars
- Extra-Dark Espresso Brownies
- Rosemary-Olive Oil Brownies with Sea Salt
On-The-Rise Baking
- Sweet Potato Rusks with Garam Masala
- Curried Pretzel Knots
- Whole-Wheat Sticky Buns
- English Muffins, My Way
- Delhi Bialys
- Chicken Liver & Cipollini Onion Pizza
- Big Sur Focaccia
- The “Flying Duck” Pie
- Challah d’Epices
- Pistachio-Cherry Danish
- Cornflakes-n-Milk Cake
- Skillet Pancake Soufflé
- Wholesome Apple-Quince Pie
Make-The-Most-Of Baking
- Extra-Coconutty Eggs-In-A-Hole
- Oatmeal Bread Popara
- Farl Frittata with Halloumi
- Migas with Sweet Potato Rusks & Chinese Sausage
- Pan-Roasted Biscuit Gnocchi
- Gingerbread Challah Bostock
- Raspeach Cobbler
- Focaccia Pancotto
- NYC Rarebit Sandwich
- Eggplant Panzanella with Focaccia
- Panisse Pnazanella with Wilted & Raw Lettuces
- My All-Time Favorite Stuffing
- Egg Salad Melt with Roasted Asparagus
- Roasted Vegetable Cobbler
- Oatmeal Cookie Fruit Crisp
- Tea-Infused Sticky Bun Bread Pudding
Condiments
- Giardiniera
- Pan-Fried Sage Pesto
- Chestnut Pesto
- My Strawberry Jam!
- Charred Green Pea Hummus
- Roasted Eggplant Spread with Honey & Nigella
- Hot Honey Butter
- Chocostachio Spread
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