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Sunday, August 7, 2011

Potato cake

I was digging through my kitchen pans and re-discovered some long lost items! The design of my apartment kitchen is less than desirable. There are small cabinet doors that open to deep large spaces with little to no shelving. In order to find a pan, I have to twist my head to the side and reach my hand into the darkness and hope I can pull out whatever it is I'm looking for out of the pile of pots, pans, dishes, and lids. It's terrible!

I did this blind digging hunt recently and found my mini cast iron pans. LOVE these!

The thing about these little skillets is that you sometimes need to adjust recipes that use a normal deep dish cast iron skillet and you definitely need to alter the cooking times! I've made things in the little skillet that definitely overflowed, overcooked and underwhelmed. So, I checked around the internets to see what you guys are making in these little skillets.

I like to use these mini cast irons for making fancy potato cakes. You use a mandoline to slice a russet potato into paper-thin slices, arrange them in an overlapping circle with a sprinkle of parmesan to glue the layers together. It creates fantastic texture--crispy, ruffly edges with a soft creamy chew to it. They look like something you'd see at a steak house, no?

You could put your favorite cookie dough recipe into the skillet and make a homemade pizookie.

You could make mini cornbread cakes.

You could make mini pear tarte tatin's with brandy.

You could make Heather's gorgeous rustic apple tart.

Got any good ideas? I want to put these little babies to work!

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