Cuisine at Home : 2020-02-11

He A Lt H Y Cuisine : 45 : 45

He A Lt H Y Cuisine

CAST-IRON COOKWARE delicious reason to invest in a cast-iron griddle pan, if you don’t already own one. For dinner, check out the Tamale Pie, a savory southweste­rn casserole that’s just waiting to get devoured. And the Chicken & Apple Sausage Skillet, plus Apple & Onion Cornbread make a great pairing for a simple, yet sensationa­l weeknight meal. Or, if roasted chicken is your thing, this Skillet-Roasted Chicken with lemon-thyme sauce and veggies is perfect for a Sunday evening. And as they say, “save the best for last,” there’s a ChocolateP­eanut Butter Skillet Cookie that’s stuffed with a few satisfying surprises — you might think this big cookie will last a while, but it’ll disappear pretty quickly. is a favorite in our Test Kitchen due to its supreme heat retention, the nonstick properties of the cooking surface, plus its durability. It’s the best for searing and creating crisp surfaces on anything that goes inside it, plus it’s great for baking, too! It really is a kitchen workhorse. From breakfast through dessert these seven recipes really put your cast-iron cookware to work. For breakfast, this French Toast Casserole is the best of creamy, custardy French toast, but with crisp edges and crunchy streusel, you’ll wonder why you never thought to make it this way. And Blueberry Pancakes with a luscious blueberry syrup are a FRENCH TOAST CASSEROLE with pecan-streusel topping We love make-ahead meals in the Test Kitchen. And this casserole benefits from being made the night before — allowing the bread to soak up more custard. Coat Makes 12 servings Total time: 1 hour + chilling & cooling a 10-inch cast-iron skillet with nonstick spray. For the French toast, arrange FOR THE FRENCH TOAST, ARRANGE: bread slices in prepared skillet by lining the outside of the skillet, then working into center. together eggs, cream, milk, sugar, vanilla, cinnamon, and salt in a measuring cup with a pour spout; pour over bread, cover with foil, and refrigerat­e overnight. oven to 350°. casserole from refrigerat­or and let stand at room temperatur­e 30 minutes. 1 loaf challah bread (1 lb. 14 oz.), sliced 1-inch thick Whisk WHISK: 6 11/ eggs cups heavy cream and whole milk cup granulated sugar Tbsp. pure vanilla extract tsp. ground cinnamon and kosher salt each To add challah slices to the skillet, work from the outside in. When you get to the center, you may have to fold some pieces in half. 2 1/4 1 Preheat Remove 1/2 each FOR THE STREUSEL, COMBINE: For the streusel, combine brown sugar, flour, cinnamon, and salt; cut in butter until mixture is crumbly. Stir in pecans and sprinkle streusel over casserole. casserole until bread is puffed and golden brown, 1 hour. Let casserole stand 10 minutes before sprinkling with powdered sugar and serving with syrup. 1/4 cup packed light brown sugar and all-purpose flour tsp. ground cinnamon tsp. kosher salt Tbsp. cold unsalted butter, cubed cup chopped pecans Powdered sugar Pure maple syrup each 1/2 1/4 Bake 4 1/4 Per serving: 434 cal; 23g total fat (11g sat); 157mg chol; 418mg sodium; 47g carb (1g fiber, 9g total sugars); 12g protein Place the skillet on a baking sheet before pouring the custard over top to help catch any overflow. 45 ISSUE 140 | APRIL 2020