The Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen

The Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen

Sharon Kramis, Julie Kramis Hearne

Language: English

Pages: 192

ISBN: 1570614253

Format: PDF / Kindle (mobi) / ePub

The Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen

Sharon Kramis, Julie Kramis Hearne

Language: English

Pages: 192

ISBN: 1570614253

Format: PDF / Kindle (mobi) / ePub


Learn how to season cast iron, clean cast iron, and cook 90 tantalizing recipes in your cast iron skillet. This cookbook aims to show modern cooks how this inexpensive cast iron tool is the best pan in their kitchen. Fusing new and traditional recipes and gathering farm-fresh produce and ingredients, the authors show cooks how to make delicious food in this versatile skillet. Recipes include: Succulent Seared Pork Chops with Plum-Mustard-Cornichon Sauce; Dutch Baby (puffed pancake with lemon and powdered sugar); Grilled Prosciutto-Wrapped Radicchio; and Warm Pear Upside Down Cake.

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brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, soy sauce, garlic, and ginger in a medium saucepan. Simmer over medium-low heat for 10 minutes. Refrigerate until ready to use. • Position a rack in the center of the oven and preheat to 300°F. • To prepare the onions, spread the olive oil evenly in a 12-inch cast iron skillet over medium heat, add the onions, and cook, stirring occasionally, until golden. Remove from the pan and set aside. 54 the   cast iron skillet cookbook

potatoes, mussels, clams, and crabs; cover and cook until the mussels have opened, 5 minutes more. Squeeze the lemon juice over the top, sprinkle with parsley, and season with salt and pepper. Serve in large individual bowls with lemon wedges and a crusty loaf of bread. outdoor cookery 131   C a s t I r o n C h i l i After skiing or just relaxing on a crisp, cool day, nothing’s better than a hot pot of chili on the stove. This is a simple, quick version of a longtime favorite. It works

equally well over a campfire or on your kitchen stove. Top with cheddar cheese and sour cream and serve with a basket of Moist Cornbread (see page 109). ••• •• Makes 6 servings 2 tablespoons vegetable oil 1 cup chopped yellow onion 1 pound lean ground beef I cup chopped green bell pepper 1 tablespoon chili powder 2 cans (15.25 ounces each) kidney beans, drained and rinsed 1 teaspoon crushed red pepper flakes 1 can (28 ounces) diced tomatoes, with their juice 1 cup canned crushed tomatoes •••

Chicken Hash, 79 in Shellfish Paella, 92–93 160 the   cast iron skillet cookbook   chili Skillet-Roasted Chicken with Rosemary, Garlic, and Maple Balsamic Glaze, 66–67 Tom’s Brick Chicken, 63 Cast Iron Chili, 132 chili sauce Sweet Chili Sauce, 30–31 chorizo in Queso Fundido Verde, 28–29 in Shellfish Paella, 92–93 clafouti Bing Cherry Clafouti, 152 clams in Seafood Bake, 130–31 Skillet-Roasted Clams with Garlic and Parsley, 129 cleaning cast iron cookware, xi–xii coffee cake Brown Sugar

ground cinnamon H teaspoon ground cardamom Dash ground allspice G cup chopped pecans or walnuts G cup sour cream • Preheat the oven to 350°F. Using an electric mixer on medium-high speed, beat the butter, granulated sugar, and brown sugar in a large bowl until smooth and creamy. Beat in the eggs, one at a time, then beat in the bananas and vanilla. • In a separate bowl, mix together the flour, baking soda, salt, cinnamon, cardamom, and allspice. Add the flour mixture to the banana mixture and

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