The only thing we seem to have lost in our move across the country was our set of cast iron skillets. I am not sure how such a heavy, clunky item could be misplaced but after countless searches of our house and shed (the TX equivalent of a basement), the skillets have been listed as MIA. We resisted buying a new one, after all, that's when you find the old one, but finally we caved.
Since picking up a new skillet, we've been using it all the time. Here are two instances from this weekend. I made carmelized leek risotto and managed to snap a few photos in the process. I love working with leeks- all the shades of green you see and the sweet, oniony smell that isn't overpowering.
Starting to carmelize.
And finally, getting to the creamy risotto stage.
Then this morning, I decided to make that Austin specialty of onion, pepper, tortilla, egg,and cheese: migas. I could go on and on about the dish but you should just read this native Texan's praise of migas and try her recipe.
Sauteing the onion, peppers, and tomatoes.