Cast-iron pans are the most versatile utensil you could have in your kitchen. Good for everything from baking to slow-cooking, ovens to campfires, steaks to desserts, there’s almost no dish you can’t make better with this well-seasoned, non-stick skillet. So how do you keep it cooking to perfection? And with which recipes do you start? In her book, Cast-Iron Cooking, Rachael Narins has the answers. With tips and tricks for caring for your cast-iron, as well as delicious food ideas for every occasion, this cookbook is a must-have for readers looking to get the most out of this ideal pan.
Behold the Dutch Baby. It’s a delectable American version of a German popover that’s ideal for an elegant breakfast. No bowls needed; just a blender, a pan, and a sieve for the powdered sugar. The lemon it is served with adds a welcome touch of acidity.
For the Dutch baby:
• 4 tablespoons (1/2 stick) butter, cut into pieces
• 3 eggs, lightly beaten
• 1 cup whole milk
• 3/4 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• Pinch of ground nutmeg
• Pinch of salt
• 2 tablespoons confectioners’ sugar
• Lemon wedges and blueberry sauce, for serving
For the blueberry sauce:
• 2 pints blueberries, fresh or frozen
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
1. Scatter the butter into a 10-inch cast-iron skillet. Place on the middle rack of the oven and preheat to 450 degrees F/230 C.
2. Meanwhile, pour the eggs into a blender and blend on high until light and foamy. Remove the lid and add the milk, flour, granulated sugar, vanilla, nutmeg, and salt. Blend again until all the ingredients are completely incorporated.
3. Remove the pan from the oven, pour in the batter, and return to the oven immediately. Bake for 15 to 20 minutes, or until golden and puffy.
4. While the Dutch baby cooks, make the blueberry sauce. In a nonreactive saucepan, stir together the blueberries, granulated sugar, and lemon juice. Simmer until the blueberries begin to pop, about 15 minutes. Mash lightly to release more juice. Let cool.
5. When the Dutch baby is done, remove from the oven and use an offset spatula to lift it onto a cutting board. Cut into wedges. Sift confectioners’ sugar over each piece and serve with lemon wedges and blueberry sauce.
For more from this cookbook, see:
Excerpted from Cast-Iron Cooking, © by Rachael Narins, photography © by Keller + Keller Photography, used with permission from Storey Publishing.