| Did a friend forward this to you? Sign up here. Hi, everyone, and good Saturday morning. Have anything fun planned with your friends and family this weekend? I've been trying to get movie night off the ground in my house, but it hasn't worked its way into the permanent rotation. The list of films to watch keeps growing in my head, even though we haven't knocked a whole lot of them off yet. When I was a kid, family movie night often meant a Disney animated film — you know the type, with the VHS in the crinkly white plastic case. But even as I got older, I still found favorites to add to my personal roster of classics. Among them: "Tangled." I loved the music, the brightly colored animation and the humor, especially the running gag of Rapunzel wielding a cast-iron skillet against the nefarious but largely inept baddies. That princess knew what she was about. Is there anything a cast-iron skillet can't do? Its heat-retention qualities make it ideal for seared steak, fried chicken or even roasted vegetables. But have you done much baking in yours? If not, you've got to check out food writer Ben Weiner's Sticky Toffee Skillet Brownie. This mash-up of two of my favorite desserts is dense (in a good way) and decadent. Pureed dates and a made-in-the-skillet toffee sauce contribute to the fudgy texture. Baking and serving the brownie in a cast-iron pan ensures it stays warm and scoopable for optimal serving consistency, which is only enhanced by a scoop of vanilla ice cream on the side. See below for other ideas on the wide range of dishes you can make in this kitchen staple. (Need cast-iron care tips? We got 'em.) Ellie Krieger's Avgolemono Chickpea Soup With Orzo and Dill isn't made in a cast-iron skillet, though it does employ a close relative, the Dutch oven. Mine is enameled cast iron, and it is my go-to pot for soup, especially because it can easily go from stovetop to table to fridge. Ellie's recipe follows the same basic outline of a classic Greek avgolemono soup — namely the mix of lemon juice and eggs used to thicken the broth — but loads it up with lots of vegetables, as well as whole-grain orzo and protein-packed chickpeas. A generous scattering of fresh dill on top further nudges the soup into spring territory. What else is on your mind in the kitchen? Join me for my live weekly cooking chat Thursday at 11 a.m. Eastern, where I'll be answering those questions. Submit them now, then be sure to return when I kick things off. Until next week, happy cooking. |
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