Here was the deal: my favorite roast chicken recipe is this one from Thomas Keller. (Sidebar: I’m currently in San Francisco and last night I ate at Zuni, and as I was leaving the bathroom who did I lock eyes with? Thomas Keller. Turns out he goes to the bathroom too; food gods are just like us!) The problem, though, is that the Thomas Keller roast chicken with root vegetables is an event. It requires that you use your roasting pan; it involves a shopping-cart full of turnips, rutabaga, carrots, onions, and potatoes. It’s not really practical for a weeknight. As for my usual weeknight roast chicken, I’d normally wind up putting the chicken in my All-Clad metal skillet so that I could make a sauce in there afterwards (see here), roasting the vegetables separately. That was OK. Then I remembered my trusty friend the cast iron skillet. What if I did the Keller thing in there? What happened next will astound you (how’s that for an UpWorthy paragraph ender?).
Sometimes I wake up with a specific craving that has no obvious root. For example, on Saturday morning I woke up with a craving for cornbread. Where did that come from? Was it the fact that I’d been watching the Sean Brock episodes of “Mind of a Chef” at the gym? Actually, that was probably it–strike that first sentence–because in the episode I just watched, he harvested his own corn, shocked the kernels in liquid nitrogen, and made the most incredible-looking corn grits I’d ever seen. I didn’t have grits in my cupboard on Saturday morning, but I did have cornmeal, which is where this idea came from. Then all I had to do was find the right recipe.
I had the apples, I had the butter, I had the sugar, the vanilla extract, and even the cornmeal. Jimmy was coming to dinner (see here) and, with only an hour or two to prep, I knew there had to be dessert. So I yanked down Karen DeMasco’s newest book, The Craft of Baking, and followed her instructions for a caramelized-apple skillet cake.