Here’s another post featuring our new cast iron skillet. I’ve been holding back the frittata making just for this skillet. So I made this for brunch and then was asked “What’s the difference between a frittata and an omelet?” To which I replied: A frittata’s Italian for omelet. Read the rest of this entry
This was originally made alongside last week’s post, which is here.
These two veggies have always seemed odd to me. They just don’t look sweet at all. Picking up a bunch of beets, my initial response (as an adult) is ‘Oh, veggies. I need to eat more of them.’ When I look at a butternut squash my arm starts to ache a little. But it’s good for you, right?
The goal here was to make these two into a sweet side dish. I’ve had butternut squash as a soup, ravioli, and other novel ways. However, it always turned out super sweet. Kinda like 1/2 cup of sugar was dumped on top. This recipe does use a sweetener, in the form of maple syrup, but there’s not much of it. The beets also have a mild sweet flavor that prevents the dish from turning into candy. Read the rest of this entry
We have a new addition to our family, a beautiful red Le Creuset skillet. I’ve been craving steak and have always wanted to make it on the stovetop. I originally wanted to cook the steaks on the stovetop then finish them under the broiler. And with this new skillet I can transfer it without worrying if it can withstand the heat. However, since these are rib eye steaks, I didn’t want to kill the flavor of the meat by over cooking them. Read the rest of this entry
Kitchen Experiments 