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    Cast Iron Cookbook: The Recipe Deck
    Cast Iron Cookbook: The Recipe Deck
    Cast Iron Cookbook: The Recipe Deck
    Ebook108 pages45 minutes

    Cast Iron Cookbook: The Recipe Deck

    By Joanna Pruess and Battman

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    About this ebook

    Quick! What’s the most versatile pan in your kitchen? It cooks up the most mouthwatering buttermilk fried chicken, it does double-duty with a Swiss cheese and apple frittata (starts on the stove top and finishes in the oven), and its raspberry-blackberry crisp is a textural delight. Cast iron cookware is a jack-of-all-trades: holding heat evenly, lasting virtually forever, and providing a unique cooking surface that improves with age.

    This handy recipe deck includes timeless dishes, such as Mammy Lape’s roast beef, mom’s mac and cheese with bacon, cast iron cornbread, and favorites from the early twentieth century, like Aunt Ellen’s oyster pie and Swiss steak.

    Cast iron is ideal for many techniques, as seen from the recipes chosen for this set: caramelizing apples, glazing butternut squash, roasting asparagus, and even smoking salmon are all described in scrumptious detail. Also here are directions on seasoning and keeping your cast iron skillet in tip-top shape. This recipe deck celebrates the comfort, pleasure, and joy of food.
    LanguageEnglish
    PublisherSkyhorse
    Release dateSep 1, 2013
    ISBN9781628734478
    Cast Iron Cookbook: The Recipe Deck

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      Book preview

      Cast Iron Cookbook - Joanna Pruess

      Mom’s Mac and Cheese with Bacon

      ½ pound uncooked elbow macaroni, cellentani, or other tubular pasta

      ¼ pound thick-sliced lean bacon, cut crosswise into ½-inch pieces

      1 medium yellow onion, peeled and diced

      1 to 2 tablespoons unsalted butter

      3 tablespoons unbleached allpurpose flour

      3¼ cups whole milk

      4 cups (1 pound) shredded sharp Cheddar cheese

      1 teaspoon salt or to taste

      1 teaspoon paprika

      Freshly ground black pepper

      ½ cup grated Parmigiano-Reggiano cheese

      ⅓ cup panko bread crumbs, found in the Asian food section of supermarkets

      Preheat your oven to 350°F. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes; drain and set aside.

      Meanwhile, put the bacon in a 10-inch Dutch oven or skillet and cook it over medium heat for 3 minutes. Stir in the onions and continue to cook until they are golden and the bacon is cooked through.

      Add enough of the butter so you have 3 tablespoons of fat in the pan. When it has melted, stir in the flour and cook until lightly colored, about 3 minutes, stirring constantly. Whisk in the milk and bring to a boil, stirring until smooth. Reduce the heat and simmer for 10 minutes or until the sauce thickens, stirring occasionally. Add 3 cups of the cheese and stir until it has melted. Stir the macaroni and season with paprika, salt, and pepper to taste.

      Combine the remaining cup of Cheddar, the Parmigiano-Reggiano, and panko crumbs in a bowl. Spoon the mixture over the macaroni and bake for 30 minutes or until the top is golden brown.

      My Favorite Deep-Dish Vegetarian Pizza

      1 pound pizza dough, defrosted in the refrigerator if frozen (see the recipe notes on page 42)

      2 tablespoons olive oil

      1 small yellow onion, peeled and thinly sliced crosswise

      1 cup Italian tomato pasta sauce

      2 large cloves garlic, peeled and minced

      2 cups small broccoli florets, cooked

      ½ cup (2 ounces) sun-dried tomatoes in oil, blotted on paper towels and thinly sliced

      ⅓ cup (2 ounces) pitted oil-cured olives, chopped

      1½ teaspoons dried oregano, crushed

      Pinch of red pepper flakes, crushed (optional)

      2 cups (½ pound) shredded low-moisture mozzarella

      1 (6.5-ounce) jar marinated and quartered artichoke hearts, drained and blotted on paper towels

      2 tablespoons grated Parmigiano-Reggiano

      2 tablespoons julienned fresh basil leaves

      Preheat your oven to 500°F. Heat a 10-inch cast iron skillet over medium-high heat until hot but not smoking, 3 ½ to 4 minutes. Add 1 tablespoon of the oil and the onions and sauté about 3 minutes; remove with a slotted spoon to a bowl. Wipe out the skillet and brush the bottom and sides with oil.

      Work the dough into a disc about 12 inches in diameter. Lay it in the skillet and gently push it up the sides. If the dough extends over the edges, trim it even with the pan.

      Ladle on the sauce, spreading it with a spatula to within ½ inch of the edges; add the garlic, onion, broccoli, sun-dried tomatoes, and olives followed by the oregano, pepper flakes, and finally the mozzarella. Bake for 15 minutes; then add the artichoke hearts, sprinkle on the Parmigiano-Reggiano, adjust the heat down to 400°F, and cook until

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