Archive for the ‘Cooking’ Category
Here is another one of the dishes that we made during our cast iron cooking extravaganza. This made a gorgeous presentation, and it was insanely tasty. Thanks to Bonnie for putting it together!
We roasted the veggies in a #12 Griswold skillet, and used a #8 Griswold skillet for the tomatoes. It was just perfect!
Recipe adapted from Epicurious, August 2013.
Winter Roasted Root Vegetables with Maple-Mustard Vinaigrette. Serves 8.8 medium parsnips, peeled 8 medium carrots, peeled 4 medium onions, peeled and wedged. Bonnie used a mixture of yellow and red onion. 2 yellow peppers 2 heads garlic, halved 1/2 c plus 4 T olive oil 8 sprigs fresh thyme 4 sprigs fresh rosemary Fresh dill, to taste 4 bay leaves salt and freshly ground black pepper, to taste 40 cherry tomatoes, halved 4 T fresh lemon juice 4 T capers, roughly chopped 1 T maple syrup (we used homemade maple syrup from our cast iron friend, Gary S. Thank you, Gary!) 1 t Dijon mustard (we tried using a different mustard and it didn’t taste ‘right’ – you need to use Dijon). You can also add thickly sliced zucchini, quartered fennel, brussel sprouts, patty pan squash..you are really limited only by your imagination and taste buds!
Directions:Preheat oven to 350° Peel parsnips and carrots. You want them to be about the same size so that they cook at the same rate; cut lengthwise in halves or quarters as needed. Clean and slice yellow peppers. In a large bowl, toss the parsnips, carrots, yellow peppers, onions, and garlic with 1/2 c. olive oil, thyme, rosemary, salt, and pepper. Spread in a large cast iron pan (we used a #14). Place in oven and roast for about an hour, turning once or twice. You want some nice brown edges on the vegetables. Meanwhile, heat your #8 skillet. Add 2 T olive oil. Add the tomatoes, cut side down, and caramelize (not more than 10 minutes). Sauté in batches, if needed. Whisk together remaining 2 T olive oil, lemon juice, capers, maple syrup, and mustard. Pour dressing over the roasted veggies and top with carmelized tomatoes.
We served the veggies right from the pan (which we placed on a wooden cutting board – after the pan had cooled a bit, of course). It made for a gorgeous presentation! And the veggies were some of the best I have ever had.
At my cast iron cooking extravaganza, Mike made a fabulous pot roast and Yorkshire pudding. Both were delicious, but I was particularly entranced by the roast. It was one of the best, if not the best, I have ever eaten. I had to force myself to stop, and enjoyed the leftovers for days afterward!
Gluten-Free! Yankee Pot Roast (adapted from The Nantucket Holiday Table, by Susan Simon)
Ingredients1/4 cup pure olive oil 3 onions, sliced 4 pound prime beef chuck roast (the recipe called for one 3- to 4-pound top or bottom round beef roast; Mike used a prime chuck roast) White rice flour for dredging 8 slender carrots, cut into thirds 3 ribs celery, cut in half 2-1/2 cups Swanson’s beef broth (Swanson’s is gluten-free) 1-1/2 cups hearty red wine 5 or 6 sprigs fresh thyme 1 rounded teaspoon freshly ground black pepper Salt to taste 2 tablespoons unsalted butter at room temperature 2 rounded tablespoons – more or less – cornstarch
Heat a large heavy cast iron casserole / roaster / dutch oven over medium heat. Add the olive oil and sauté the onions until golden. Tie the roast to hold it together during cooking, then thoroughly dredge the beef in the rice flour, covering all surfaces. Add the roast to the pan; brown on all sides. It is okay if the onions brown or burn a bit. Add the carrots, celery, beef broth, wine, thyme, black pepper, and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3 1/2 hours, turning the beef occasionally, until the roast is falling-apart tender. Remove the roast and thyme sprigs from the broth. Add the butter to the broth. Using an immersion blender, blend the celery and carrots into the broth making a slightly chunky gravy. Place the cornstarch in a small bowl and add water to form a runny paste. Slowly add the cornstarch to the broth while stirring, until thickened to the consistency you desire. To serve, slice the beef and arrange on a platter. Cover with some of the sauce; garnish with thyme sprigs if you wish. Put the remaining sauce in a bowl or gravy boat. Serve immediately.
Mrs. Harland’s Yorkshire Pudding (adapted from James Beard’s American Cookery)
Makes 10 regular or 12 small puddings
Ingredients:2 cups whole or 2% milk (depending on how “rich” you want the puddings. Drippings from your beef roast 4 eggs, whites and yolks beaten separately 1 teaspoon salt 2 cups sifted all-purpose flour
Directions:Heat oven to 425°. Place your cast iron muffin pan(s) into the oven and let them heat along with the oven. Beat the yolks with the milk and salt. Gradually add the flour. Fold in the whites. Remove hot pan from the oven and place 1-2 teaspoons drippings into each muffin cup. Pour batter over the drippings. Bake at 425° for 20 minutes. Reduce heat to 375° and continue baking until light and puffy. If you have extra drippings, you may pour some over the puddings.
Serve immediately and enjoy!
Gosh, these were good. And beautiful! They would be a lovely and tasty addition to your holiday table.
At my cast iron cooking extravaganza, my good friend Mary made DELICIOUS cranberry orange muffins in a Griswold pn 949 number 10 popover pan. The pan had 11 cups. We have some Griswold 11-cup muffin pans on the site (of course!) if you are interested. You can find them here. We also have many other muffin pans, including others with 11 cups. If you look at the baking pan area of the site here, you can view a wide variety of them.
Mary forgot to add the nuts, so we decided we could say that the recipe was “adapted” from a Williams-Sonoma recipe.
Here’s the deets:
Holiday Cranberry Orange Muffins (makes 10, or in our case 11, muffins)2 c. flour 1/2 c. sugar 1/2 c. packed brown sugar 2 t baking powder 1/2 t salt zest of one orange 1 egg 4 T (1/2 stick) unsalted butter, melted 1/2 c milk 1/2 c strained orange juice 1-1/2 c fresh cranberries 1/2 c nuts (as mentioned, Mary’s were made without nuts, and they were wonderful!) Preheat oven to 375°. Coat the cups of two Griswold 6-cup cast iron muffin / popover pans with Pam, or your choice of vegetable oil, butter, or shortening. **Okay, they don’t have to be Griswold pans, even though ours were. And they don’t even have to be muffin pans; they could be turk’s head pans, corn bread pans, cake pans…whatever you are in the mood for! Stir together flour, sugar, brown sugar, baking powder, salt, and orange zest In a separate bowl, mix together the egg, melted butter, milk and orange juice. Add the egg mixture to the flour mixture. Stir until just moistened; it will be lumpy and that’s just fine. Fold in the cranberries (and nuts, if you are using them). Spoon the batter into your prepared muffin cups, just short of, or even to, the rim. Bake in oven 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool slightly before removing from pan.
Eat and enjoy!
I admit that I’m not much of a baker. Baking isn’t my thing as much as cooking is my thing. However, I realized I had all of these gorgeous gem and muffin and bread stick pans and I should give them a try!
And so I did. I made a batch of jalapeño corn bread. The directions called for the corn bread to be baked in an 8″ square pan. Instead, I baked it in three different pans: a corn bread stick pan, brownie pan, and turk’s head pan.
I adapted a recipe of “Hot and Sassy Corn Bread” from the New Basics Cookbook. Here’s my adaptation:1 c yellow cornmeal 1 c. all purpose flour 1 t baking powder 3/4 t salt 1/2 t baking soda Freshly ground black pepper, to taste 1 c canned cream-style corn 1/2 c fresh or frozen corn kernels (thawed and drained if frozen) 1/2 c sour cream 1/2 c milk (I used skim because that is what I had; I think it would be better with 2%) 2 lightly beaten eggs 2 T vegetable oil 1 T packed golden brown sugar 1 fresh minced jalapeño pepper.
There are times when you want a bigger skillet. Making gobs of stir-fried veggies is one of them.
I snagged a Griswold small logo #12 (about 13-1/4″ in diameter, as opposed to the 10-1/2″ diameter of a typical size 8 skillet), and set to it.
Given that I had already cleaned and seasoned this pan, I didn’t even need to use oil, so calling it a stir “fry” is a misnomer.
Ingredients:1 pound, more or less, of bottom, top, or sirloin steak. I used sirloin. 2 T or so soy sauce (Lee Kum Kee is the best according to both me and Cooks Illustrated magazine) 1 T sugar 1/2 t salt 3 stalks celery – cleaned and sliced thin on the diagonal 1 medium onion, peeled and sliced in thin wedges 2 cloves garlic, peeled, smashed and minced about 1 c fresh bean sprouts 1 small can bamboo shoots, drained and sliced thinly 6 oz. snow peas, cleaned and trimmed if necessary 8 oz clean sliced mushrooms 2 c beef broth 2 T corn starch Slice the beef into smallish very thin pieces. Slightly frozen steak is easier to slice thinly). Put the slices into a bowl or zip lock bag. Stir together soy sauce, sugar, and salt. Pour over the beef slices, cover, and refrigerate at least 1 hour (overnight is also fine). Heat your gorgeous big clean cast iron pan on medium-high heat. Add onion, garlic, and celery. Cook and stir until the celery is slightly tender and the onion starting to brown; around 4 minutes. If you like, you can add some fresh ground pepper. *Note: I did not use any oil. If your pan is not well- or properly seasoned, you may need to use a tablespoon or so of vegetable oil. You could also use soy sauce or a stir fry sauce, if you wish. Push the veggies to the side of the pan and add the beef (with marinade, if any is in the bottom of the bowl or bag). Cook and stir the beef until just slightly pink. Add bamboo shoots, bean sprouts, and peas. Continue to cook and stir for a few minutes, until peas start to soften, about 2 minutes. Add mushrooms. Cook and stir until the mushrooms are the consistency that you prefer. For me, that’s about 2 minutes. Place cornstarch in a bowl. Add 2 cups beef broth (not the other way around, unless you want lumpy beef broth). Stir with a fork until the cornstarch is dissolved. Pour the mixture over the veggies and beef in the pan; stir until thickened.
Serve alongside or over rice (I prefer Jasmine rice) or chow mein noodles. Serves about 6 hungry people, if you serve with rice.
You can, of course, modify this recipe in any number of ways. YAs I was eating the dish, I was thinking how good it would taste with some minced ginger – a tablespoon or so (that I would add with the garlic and onion). You can use green onions instead of white, or leave them out all together. You can use chicken or pork or shrimp or egg, or no proteins at all. You can add a dash of Siriachi sauce if you like a little kick. Freshly ground pepper is always good. You can add sliced water chestnuts, and take out the bamboo shoots if you do not care for them. I think that grape tomatoes, sliced in half, would also be delicious in this dish (I would add when I added the mushrooms). Broccoli, thinly sliced carrots, shiitake mushrooms…the possibilities are limited only by your imagination and taste buds.
Leftovers can be stored, covered, in the refrigerator. I always like to make extra rice and then make fried rice the second day.
After eating my delicious dinner, I gave this gorgeous skillet a scrub with the chain mail scrubber (no soap needed), dried it in the warm oven, sprayed a little Pam on the cooking surface and wiped it around to protect the surface. The pan is done for the evening and ready for the next meal!