3 Skillet Classics for Father's Day
Here are three terrific skillet recipes and one terrific skillet, just in time for Father’s Day on Sunday, June 21st. While most of us celebrated Mother’s Day with stay-at-home orders, I’m going to be cautiously optimistic that Father’s Day may offer more ways to celebrate safely and responsibly. One can hope.
The following recipes are courtesy of Le Creuset and were made especially for their Signature Skillet. This large (10.25”) skillet features a nice helper handle across from the long handle, which makes it easier to move around, from stove, to oven, then table. They are simply gorgeous. Le Creuset is renowned the world over for their colorful enameled cast iron cookware. Whether you choose the Marseille (blue) or the classic Cerise (red) this skillet will be the star of your cookware collection. And it has a lifetime warranty from Le Creuset.
Le Creuset produced the first enameled cast iron cookware nearly a century ago, and the original foundry still operates today, where 15 skilled craftsmen hand-inspect each piece. This tradition of the finest culinary craftsmanship, combined with the latest innovations in comfort and functionality, make Le Creuset unsurpassed in both beauty and quality. Ideal in the oven, on the stove or at the table, the iconic cookware is beloved for both its chip-resistant enamel exterior and superior heat retention that locks in flavor and keeps foods moist and tender.
The interior surface of a Le Creuset Signature Skillet is why it is my favorite skillet. The matte black enamel interior eliminates the need for the traditional seasoning and maintenance of raw cast iron. Specially formulated for high-surface temperature cooking, the enamel develops a natural patina over time that is ideal for searing, sautéing, and frying. Every good cook should have a Le Creuset Signature Skillet in their kitchen.
The following skillet recipes are perfect for Father’s Day or any day of the week. The Pan-Seared Steak is a classic. The technique is quick and easy, and one you’ll be glad you tried. It is a wonderful way to enjoy a good steak when grilling isn’t an option.
Up next are a couple of standout side dishes. The Warm Spinach Potato Salad is a welcome alternative to the more common summer potato salad. The Skillet Tomato Tart takes a bit more time to make but it is another classic technique that you’ll be glad you’ve tried. It demonstrates just how versatile this hearty skillet really is.
I know I said 3 skillet recipes at the beginning, but I couldn’t leave you without dessert! I added Le Creuset's Snickerdoodle Biscuit Plum Cobbler recipe, because, why not? It should take just under an hour to prepare and cook. And, after one bite, I promise you’ll be thinking about it for days.
Recipe courtesy of Le Creuset
Serves: 1-2 | Cook Time Under 30 Minutes
- 1 (16-ounce) rib-eye steak
- 1 teaspoon peanut or canola oil
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 3 or 4 thyme sprigs
- 2 garlic cloves, partially crushed
- 2 tablespoons butter
Place enameled cast-iron skillet in the oven and heat to 500 F.
Brush both sides of steak with oil and season with salt and pepper. When oven is heated, carefully remove the skillet with an oven mitt or potholder and place on the stove over medium heat.
Place steak in the skillet and sear for 2 minutes. Flip and top with thyme and garlic. Return to the oven for 6 - 7 minutes to finish.
Put the skillet back on the stovetop over low heat. Flip the steak and top with butter. Carefully tilt the pan and scoop the melted butter, garlic, and thyme to coat the steak. Continue this process for 1 - 3 minutes.
Confirm your desired doneness with an instant read thermometer.
Let rest five minutes and coat with browned butter before serving.
Serves: 4-6 | Cook Time: Under 1 Hour
- 1-pound mixed color baby potatoes, halved or quartered
- 4 thin slices of prosciutto, roughly torn into 1-inch pieces
- 4 tablespoons extra virgin olive oil, divided
- 1 large shallot, thinly sliced
- 1 anchovy filet, mashed
- 1 clove garlic, minced
- 3 tablespoons sherry vinegar
- 1 cup thin green beans, cut into 1-inch pieces
- 1/2 cup walnuts
- 1 cup spinach leaves
- 1/4 cup flat leaf parsley, chopped
- 1/4 cup fresh dill, chopped
- Salt and pepper
Place the potatoes in an enameled cast-iron skillet and cover with cold water. Heat over medium-high heat until water starts to boil.
Turn heat down to low and cook until potatoes are barely fork tender but not falling apart, about 15 minutes. Drain potatoes and set aside. Wipe out skillet.
Spread the prosciutto in the skillet and cook over low heat until crispy and lightly browned, about 2 to 3 minutes.
Turn heat down to low and add the anchovy and garlic. Stir until fragrant, about 1 minute. Add remaining olive oil and vinegar. Stir to combine.
Add the green beans and walnuts to the skillet, and sauté for 2 to 3 minutes.
Add the potatoes back to the skillet. Stir to coat with the dressing, and heat just until potatoes are warm.
Remove skillet from the heat and add the spinach, parsley, and dill. Stir just until spinach starts to wilt.
Season to taste with salt and pepper. Serve salad warm or at room temperature garnished with the crispy prosciutto.
Recipe Courtesy of Le Creuset
Serves: 6-8 | Cook Time: Over 2 Hours
- 2 cups all-purpose flour
- 2 sticks cold unsalted butter, diced
- 1-¾ teaspoons kosher salt, divided
- 4-6 tablespoons ice-cold water
- 4 medium heirloom tomatoes
- 1 cup crème fraiche
- 1 egg yolk
- 2 teaspoons olive oil, divided, plus more for garnish
- 1/2 cup crumbled goat cheese
- 1 teaspoon chopped fresh oregano
- Fresh black pepper
- 10-12 fresh oregano leaves, torn
In the bowl of a food processor, combine flour, butter and 1 teaspoon salt. Sprinkle in 4 tablespoons water and pulse a few more times.
If the dough has not begun to come together, add more water a tablespoon at a time, pulsing in between, until a very loose dough forms. Do not over-mix.
Gather the dough onto a lightly floured surface and form into a ball. Wrap tightly in plastic and chill 1 hour.
Preheat oven to 400 F.
Core and slice the tomatoes into 1/4-inch slices. Lay the slices in a colander or strainer and sprinkle with 1/2 teaspoon salt. Let drain 15 to 20 minutes.
Remove the dough from the refrigerator and let rest at room temperature 10 minutes. On a lightly floured surface, roll the dough into a 15-inch round.
Carefully lay the dough into an 10 1/4" enameled cast iron skillet. Gently press down into the corners and allow excess dough to hang over the sides.
In a medium bowl, mix together the crème fraiche and egg yolk.
Drizzle the bottom of the dough with 1 teaspoon olive oil, then spread the crème fraiche mixture over the dough.
Dot with goat cheese and sprinkle with chopped oregano. Blot the tomatoes dry with paper towels, then layer on top of the goat cheese.
Gently fold the excess dough onto the outside edge of the tomatoes.
Brush the crust lightly with remaining olive oil. Season the entire tart with 1/4 teaspoon salt and a few grinds of fresh black pepper.
Bake 40 to 45 minutes or until golden brown, rotating once halfway through cooking. If the center begins to inflate too much, poke a small hole in the filling to release some steam.
Remove from the oven and let rest in the pan 20 minutes before slicing and serving. Garnish with a drizzle of olive oil and a few torn oregano leaves.
Recipe courtesy of Le Creuset
Serves: 6-8 | Cook Time: Under 1 Hour
- 3 pounds plums, pitted and sliced
- 1/2 cup plus 2 tablespoons sugar
- 1/2 cup sliced almonds
- 1/4 cup fresh mint, chiffonade
- 2 tablespoons mint lemonade
- 2 tablespoons cornstarch
- 1 teaspoon cardamom
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter
- 1 cup buttermilk
- 2 tablespoons turbinado sugar
- 1 tablespoon cinnamon
- 1 egg, beaten
Preheat oven to 375 F.
In a medium mixing bowl, toss together the plums, 1/2 cup sugar, almonds, mint, mint lemonade, cornstarch and cardamom. Pour into the 10.25” cast-iron skillet and set aside while making the biscuit topping.
In a large mixing bowl, whisk together the flour, 2 tablespoons sugar, baking powder, baking soda and salt. Cut in butter with a pastry blender or fingertips until mixture resembles coarse meal.
Add the buttermilk and stir to combine into a soft dough. Dump out the dough onto a floured board, and gently knead 3 to 4 times.
Roll dough out to 1/2-inch thickness and cut into round biscuits.
Arrange biscuits on top of plums, spacing evenly but not quite touching.
Combine turbinado sugar and cinnamon in a small bowl. Brush tops of biscuits with the beaten egg and sprinkle with the sugar mixture.
Bake in preheated oven until fruit is hot and bubbling, and biscuits are golden brown about 35 minutes.
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