I’ve wanted a cast iron skillet for a long time. Words like homey, heirloom, and Southern would come to mind every time I thought about it. I knew that if I owned a cast iron skillet I would season it to perfection, never let soap near it, and that I would fry chicken, bake cornbread, and sear pork chops happily for the rest of my days. I would make food for family, comforting and approachable, and as everyone gathered around my table they would delight in the sight of steam rising from some delicious concoction in my skillet.
We don’t even have children yet, but I was already daydreaming about the day when my treasured and well used cast iron skillet would be handed down to a grandchild. With fitting solemnity, I would hand the skillet to that chosen child and he or she would know that this was the ultimate family heirloom. Yes, if it hasn’t dawned on you yet, I was obsessed with owning a cast iron skillet.
Continue reading
Pommes de Terre Anna, or Potatoes Anna, is a classic French potato dish. Russet baking potatoes are peeled and then thinly sliced and layered on top of one another in a skillet. Melted butter is brushed between each layer which is then seasoned with salt and pepper. While there are many ways to make it, perfection in my mind comes from first browning the bottom of the potatoes on the stovetop before transferring it to the oven. Once it has finished baking, you flip it out onto a dish, cut it into wedges and serve. Done right, you get a crispy outer crust that not only tastes, but also crunches, like freshly fried potato chips and an inside that is soft and buttery. It’s a wonderful accompaniment to beef, but pairs equally well with fish or chicken. The best part is that it’s simple to make, but its appearance and taste will most certainly impress family and friends around the table.
