Tag Archives: vegetarian

Brown Butter Skillet Corn Bread

Posted in Breads, Breakfast, corn by

Browned Butter Skillet Cornbread

I’m a little ashamed to admit this, but I don’t own a cast iron skillet. Being an avid home cook who has been obsessed with cooking since I was 7, it seems silly that I don’t own this essential kitchen tool.  I have almost every pot, pan, knife and utensil a home cook would need, except the one that’s at the top of every “must need” list: a weathered, heavy cast-iron. Anytime I visit my parents and cook something in their well-seasoned cast iron skillet, a family heirloom that was passed down from my Grandmother and Great-Grandmother, I fantasize about getting my own and making all the wonderful recipes that call for this key tool: omelettes, hash browns, brownies, you name it.

Browned Butter Skillet Cornbread

Browned Butter Skillet Cornbread

The best kind of skillets are the ones that are handed down through generations, perfectly seasoned and cared for. Generations of recipes, traditions and history, all passed down through the use of a sturdy cast-iron skillet. Anytime I see a recipe calling for a cast-iron pan, I try to improvise or end up saving it for later; or spend hours researching the best brand so I can someday call it my own. But when I came across this skillet corn bread recipe from one of my absolute favorite cookbooks, “Once Upon a Tart…“, I knew I had to make it and couldn’t wait for my inevitable heavy iron purchase. I do have a really pretty, heavy pie plate I received as a gift, so decided I couldn’t hold out any longer – I would make this recipe in a pie pan, and I’m so glad I didn’t hold out.

Browned Butter Skillet Cornbread

Browned Butter Skillet Cornbread

This corn bread is absolutely delicious.  The richness of the browned butter adds a nice subtle, nutty flavor to the bread, and the sugar adds a sweetness that complements the saltiness of the butter and corn. I reduced the sugar in the recipe by half because I don’t like my cornbread that sweet, but if you prefer sweeter feel free to add up to a 1/2 cup more. Baking the batter in the heavy pie plate added a nice golden crust to the outer layer, but I imagine baking this in a good cast-iron skillet will make it that much better.

Browned Butter Skillet Cornbread

I originally made this corn bread to accompany a winter stew, but I found I liked it even better the next morning for breakfast, toasted with a dab of butter. Because everything is better with butter…and cast-iron skillets.

IMG_4485 - Version 2

Brown Butter Skillet Corn Bread

  • Servings: one 9- or 10- inch round corn bread or one 5-by-9 inch loaf
  • Difficulty: easy
  • Print

Note: If you’re like me and don’t own a cast-iron skillet, this corn bread can also be baked in a 9×5 inch loaf pan, or a glass or ceramic 9- or 10- inch pie plate. This cornbread is not overly sweet, but if you prefer sweeter cornbread, feel free to add up to a 1/2 cup additional sugar.  
Adapted from Once Upon a Tart…

Ingredients

  • 5 tablespoons butter
  • 1 large egg
  • 1 1/3 cups cold whole milk
  • 1 1/3 cups unbleached all-purpose flour
  • 1/4 cup whole-wheat flour
  • 1 cup cornmeal
  • 1/2 cup sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon salt

Recipe

  1. Preheat the oven to 450º F, and position your oven racks so that one is in the center. Butter a 9- or 10- inch cast iron skillet (or a 5×9 loaf pan) and set aside.
  2. Melt the butter in a small saucepan over medium heat, until melted.  Allow to cook, stirring constantly, until it is browned and fragrant, about 5 minutes.  Make sure to brown but not burn. Allow to cool to room temperature.
  3. In a large bowl, whisk the egg and whole milk together.  Add the cooled, browned butter and whisk until combined.
  4. In a separate medium bowl, whisk the flours, cornmeal, sugar, baking powder and salt together.
  5. Gradually add the dry ingredients into the wet, stirring lightly with a wooden spoon until no streaks of flour remain.
  6. Pour the batter into your skillet (or loaf pan), and use a spatula to even out the top.
  7. Bake for 25-30 minutes, until the top is golden browned and a knife or toothpick inserted into the center comes out clean.
  8. Remove the skillet from the oven and set on a wire rack to cool.  Serve at room temperature, sliced like a pie, straight from the skillet.

Italian Stew with Winter Squash and Chickpeas

Posted in Dinner, easy recipes, Vegetarian, Winter Recipes by

Italian Stew with Winter Squash and Chickpeas

New York City, and the surrounding area are about to get dumped on by a massive snow storm.  People are flocking to the store, raiding the aisles, and stocking up on supplies to last them until Spring. Me? I cooked up this delicious pot of stew, and plan on holing up in my apartment and eating leftovers while the storm blankets the city’s sidewalks with snow.  I can’t think of a better home-cooked meal to welcome the storm than this satisfying and healthy Italian Stew.  Continue reading →

Brussels Sprouts Salad with Creamy Caesar Dressing

Posted in Brussels Sprouts, Vegetarian, Winter Recipes by

Brussels Sprouts Salad with Creamy Caesar Dressing

One of the many amazing things that I love about living in New York City is the endless list of restaurant options.  It can be overwhelming for an avid home cook, because while I enjoy staying home and cooking, I also thoroughly enjoy discovering new restaurants and dining out. Often when it comes to choosing between cooking something at home, and going out to eat, I’ll choose the latter.  While this significantly depletes my wallet, it contributes heavily to my recipe catalogue.  I love sourcing recipes from restaurants that I visit, and whenever I am feeling a lull in creativity in the kitchen, I look to some of my favorite restaurants and dishes for inspiration.  Continue reading →

Creamy Carrot Soup with Potato

Posted in Carrots, Dinner, Fall Recipes, Soup by

Creamy Carrot Soup with Roasted Potatoes

One of the things I love best about cooking is that you can never stop improving your skills in the kitchen. There are always new dishes to try, techniques to master and menus to plan. While I’ve never had any formal training, learning most of what I know from watching my parents at home and my culinary idols on the Food Network, I like to think I know my way around a kitchen, at least for the most part.  But one thing I’ve never been super confident about, and a skill that is absolutely essential to be a serious cook, is knowing how to properly use a chef’s knife.  Continue reading →

French Tomato Tart and my trip to Paris and Provence

Posted in Dinner, Summer Recipes, tomatoes, Vegetarian by

Easy Tomato Tart

A few weeks ago, my family and I went on an unbelievable trip to France.  We spent 10 days living the good life  – our time split evenly between Paris, the city of lights, and Provence, the land of olive groves, vineyards and picturesque mountaintop towns. I couldn’t have asked for a better vacation. Absolute joie de vivre. 

Paris

Paris Cheese

In Paris, we rented a beautiful apartment in Le Marias, and enjoyed all of the local shops and groceries to every extent we could.  We were lucky enough to be staying just around the corner from a wonderful boulangerie-pâtisserie, and every morning we planned our day over steaming cappuccinos, freshly made baguettes smothered with sea-salt butter,  and flaky, buttery pastries.  Continue reading →

Israeli Couscous and Grilled Tomato Salad

Posted in Salad, Summer Recipes, Vegetarian by

Israeli Couscous and Grilled Tomato Salad

Sometimes there is nothing better on a warm summer night than firing up the grill to cook some fresh summer veggies.  Unfortunately, I live in a small Manhattan apartment with no outdoor space, so a grill is a luxury I don’t always have access to.  So whenever I’m on vacation and there is a grill on premises, I try to take advantage of it as much as possible. I’ll stock up on fresh local corn, summer squash, and fresh local tomatoes right off the vine.  Toss them with a little olive oil, salt and pepper, throw them on the grill and within 10 minutes you have the perfect, healthy side dish. Continue reading →

Rosemary Roasted Potatoes

Posted in Dinner, Potatoes, Vegetarian by

Rosemary Roasted Potatoes

Whenever I ask my Jewish friends what’s on the menu for their Passover Seder, I always get similar responses: meat and potatoes. The dishes may vary, from brisket to a roast. From mashed potatoes to potato gratin. But chances are, these two staples are most likely on the menu.  It makes a lot of sense, when you can’t have bread, potatoes are the obvious choice for a delicious starchy side.  Continue reading →

Spicy Butternut Squash Salad with Lentils and Goat Cheese

Posted in Dinner, Pumpkin, Salad, Squash, Vegetarian by

Spicy Butternut Squash Salad

Eating healthy can be really hard in winter.  It’s been so cold and there’s nothing like good-old comfort food to keep you warm.  Sometimes eating a regular old salad for dinner just won’t do, and you find yourself pining for something more satisfying that will make you forget about the snow that won’t stop falling.  But is it possible to stay on track and still feel completely satisfied with weeknight comfort food? With this recipe, I say absolutely.  Continue reading →

Roasted Brussels Sprouts

Posted in Brussels Sprouts, Dinner, Vegetarian by

brussel-sprouts

I believe that there are two types of people in this world: people who love Brussels sprouts and then people who haven’t tried roasted brussels sprouts yet.   Sure, there may be some who say they don’t like the utterly delicious vegetable, but they have probably only ever had them after they’ve been turned to mush.  Maybe they were forced to eat them as a child – steamed and tasteless – and never fully appreciated the limitless variations of this amazing ingredient.  I am certain that these people have not yet experienced the delectable, crispy, roasted brussels sprouts. Continue reading →

Israeli Couscous Salad with Fresh Herbs

Posted in Dinner, Salad, Vegetarian by

IMG_0259

I had every intention of upping my game here during the holidays and posting all the recipes that I made over the past few weeks.  Recipe after recipe of cookies perfect for easy holiday baking.   Gratins and salads that make the best side dishes for Christmas dinner.  And a recipe for the very best scalloped potatoes.  But alas, Christmas was a whirlwind of eating, drinking, laughing and reminiscing with loved ones, and as a result, I severely neglected my blog.  Though, despite my neglect,  I now have a backlog of recipes to keep you updated in the new year.  And even better, thanks to my very considerate boyfriend, I got an amazing camera for Christmas, so visuals will be so much better than previous pictures taken with my shabby iPhone.  Continue reading →