**Please note: To see the photos contained within a post, you must click on the title of the post to open it separately. Why? I don't know. I just know that it needs to be done to see the pics. :)
It was a nice surprise to see that our vintage cookware is featured on Grub Street as one of 18 things that celebrated American chefs want as a gift this holiday season.
Of course we know how wonderful our old pans are and how well they cook…we are very happy to see that chefs appreciate them just as much as we do!
You can find the Grub Street gift guide here.
I have been saving this recipe on my Pinterest board, waiting for just the right time to give it a try. I knew that my foodie friends (including Anna and her husband Rob – they are major foodies!) would love it. A fall weekend on beautiful Madeline Island was just the right time to make it!
I slightly adapted the recipe. It is from “Cook it in Cast Iron,” a cookbook from America’s Test Kitchen that came out in 2016.Simple Baked Brie with Honeyed Apricots
Ingredients:~1/4 cup honey, divided ~1/4 cup diced apricots 1-14-oz. wheel Brie cheese, rind removed and cut into 1″ chunks 1 teaspoon minced fresh rosemary 1 tablespoon fresh chopped chives (I used a bit more, as well as some chopped scallions – my friends like onions!) Crackers and/or sliced baguette for dipping
Directions:As I was planning to serve this on Friday or Saturday evening – traveling to the Island on Friday – I gathered my supplies on Thursday. I plucked the chives and rosemary from my garden, washed them, and placed them into a small ziplock bag with a piece of paper towel. I waited to chop them until it was time to prep the dish) Preheat the oven to 400 degrees. Chop/dice the apricots. Toss them with the half of the honey. Add the rosemary and a bit of salt and pepper. Microwave for 1 minute, stirring halfway through. Toss the chopped brie with the apricot/honey mixture. Place into your cast iron skillet (I used a number 8 Vollrath from my friend Mary’s cabin kitchen) oven and cook until just melted – about 10 minutes. Remove from oven. Drizzle the remaining honey over. Sprinkle the chives over. Serve in the skillet alongside a sliced baguette and/or crackers. I used both – Breton wholegrain crackers and a “take and bake” baguette that I warmed alongside the brie.
Enjoy your delicious appetizer with your friends and a nice glass of wine!
Here is our handy-dandy interactive holiday gift guide. We have been working around the clock to get our inventory cleaned and listed. Right now we have over 600 pieces listed; almost all of our inventory!
As every piece is unique, act fast. Once a piece is sold, it’s gone!
To access the 13-page gift guide, view below or click HERE.
Click on the small box within the preview to enlarge to “full-page” view. Once you are within the guide, you can click on the text of any product to be taken directly to its page.
Take the few seconds it takes to thoroughly clean your pan before putting it away. A quick wipe with a paper towel is not typically enough to get the food bits off your pan – you want all the bits off. Here’s a little vid of me cleaning my vintage #12 Iron Mountain (by Griswold) cast iron pan. I have several more videos of my routine cleaning process on my youtube channel. Note: as to the great soap debate, I am in the camp of “if I feel like it needs a bit of soap, I’ll use a bit of soap” camp. Not thoroughly drying your pan and lightly coating it with a dab of oil before putting it away. Once you’ve got the pan cleaned, you need to dry it thoroughly and wipe it with a dab of oil before you put it away. Some folks like to dry their pans in a warm oven or on the cooktop. As for me, I wipe them thoroughly with a paper towel and then spray a bit of Pam onto the cooking surface and wipe it out. I will also occasionally wipe the entire pan with the Pam; so that the surface is protected. If you do not protect the surface of the pan, you will develop rust on the pan. Who wants to eat something that was cooked in a pan covered with rust, however slight? Not me. Here is another vid of me cleaning – this time, my Griswold slant logo number 8 pan with heat ring (that I use on my glass cooktop – another myth busted!) This one shows how I apply the Pam after cleaning. Being afraid to use your vintage pan. As beautiful as it is, it’s meant to be used! I know that sometimes people are intimidated by wonderful old cast iron pans. Don’t be! Can you use soap? (Yes). Can you use it on a glass cooktop? (Yes). Can it be used if it has some movement on the cooktop? (Yes – see my blog post here). Isn’t it really hard to clean? (No). Don’t they need to be treated with kid gloves? (No, though they are brittle and can crack/break). Use your pan. Use it for baking, searing, frying, roasting, making casseroles…really, for whatever you want. After use, clean your pan. Dry your pan. Put a spritz of your preferred cooking oil on the pan and wipe it out. Store it where you want to store it. On the stovetop, in a cupboard or drawer (ideally with a piece of paper towel between the pans to absorb any excess oil or moisture) or in one of our great racks. Voila – that’s it. Now, go cook something in your lovely old pans!
Summer Skillet Series #2 – Scrambled Eggs
This is a great way to use up excess vegetables in a scrumptious breakfast. Today we’re using corn and tomatoes, for those who still have them, but you can always substitute pretty much anything else and it still works. We particularly love chives in our scrambled eggs too – they are one of the hardiest herbs in our garden.
Add fresh chives, corn and tomatoes to your scrambled eggs. When using fresh corn, take it off the cobb and cook it for about 3 minutes in the microwave before adding it to your eggs. If you love cheese, add a tablespoon of grated cheese for each egg as well. Don’t forget salt and pepper.
Tip 1: To make them extra creamy, add 1 tbsp cream for each egg when they are just starting to cook at the bottom of the skillet. Tip 2: Don’t put the veges into your scrambled eggs until they are starting to cook on the bottom of the skillet. Tip 3: Always cook scrambled eggs on low heat!
PSSST – I’m posting this on a Saturday so you can be ready for scrambled eggs on Sunday. Enjoy!