Wisconsin home cook, raised in professional kitchens, now feeding a houseful of kids. These are the tools I actually use and reach for. No fluff — just the good stuff.
Some things you buy once and keep forever. This is mine. My Le Creuset Dutch oven has been through ...Some things you buy once and keep forever. This is mine. My Le Creuset Dutch oven has been through more weeknight dinners, braised chicken, soups, mac and cheese — you name it — than I can count. It was an investment, but it was the right one. The heat, the way it performs, the fact that it just works — it earned its permanent spot on my stove the first time I used it.
Shop the Dutch oven Sur La Table: https://thekitchentable.surlatable.com/s/cheers.jenn.smith/_/sku/8907420
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The upgrade that changed my game: my Lodge cast iron skillet. Even heat, perfect sizzle, every time ...The upgrade that changed my game: my Lodge cast iron skillet. Even heat, perfect sizzle, every time. Deep frying, searing, cornbread — it handles it all.
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Cast iron was never just a winter thing growing up in my house. We baked cornbread, biscuits, even ...Cast iron was never just a winter thing growing up in my house. We baked cornbread, biscuits, even cakes in it. It’s honestly the pan I reach for the most, even for pasta some nights.
This cake is one of my favorites to make in it every summer. It’s called an Old Fashioned Southern Sugar Cake, and don’t ask me why, because it’s really not that sweet. It’s got this cornbread-like texture that I love.
Here’s the quick version if you want to try it:
Mix 2 eggs, 1 1/2 tsp vanilla, 1/2 cup shortening, and 1 cup 2% milk for about 3 minutes, until it looks like small curd cottage cheese. That’s normal, keep going. Add 1 1/2 cups cane sugar. Sift in 2 cups flour, 2 tbsp cornstarch, 4 tsp baking powder, and 1 tsp sea salt, and mix until just combined. A few clumps of shortening are fine.
Pour into a greased cast iron skillet and bake at 350°F for 40-45 minutes, until a toothpick comes out clean. Let it cool in the pan at least 45 minutes before topping with powdered sugar, seasonal berries, and whipped cream.
Full recipe’s going up on the blog soon, this version’s just for you. 💗
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Cast iron was never just a winter thing growing up in my house. We baked cornbread, biscuits, even ...Cast iron was never just a winter thing growing up in my house. We baked cornbread, biscuits, even cakes in it. It’s honestly the pan I reach for the most, even for pasta some nights.
This cake is one of my favorites to make in it every summer. It’s called an Old Fashioned Southern Sugar Cake, and don’t ask me why, because it’s really not that sweet. It’s got this cornbread-like texture that I love.
Here’s the quick version if you want to try it:
Mix 2 eggs, 1 1/2 tsp vanilla, 1/2 cup shortening, and 1 cup 2% milk for about 3 minutes, until it looks like small curd cottage cheese. That’s normal, keep going. Add 1 1/2 cups cane sugar. Sift in 2 cups flour, 2 tbsp cornstarch, 4 tsp baking powder, and 1 tsp sea salt, and mix until just combined. A few clumps of shortening are fine.
Pour into a greased cast iron deep skillet and bake at 350°F for 40-45 minutes, until a toothpick comes out clean. Let it cool in the pan at least 45 minutes before topping with powdered sugar, seasonal berries, and whipped cream.
Full recipe’s going up on the blog soon, this version’s just for you. 💗
@surlatable #SurLaTable #TheKitchenTable #SurLaTablePartner #unboxing
