What Does The New York Times’ Mark Bittman say about Cast Iron?
Excerpted from his article “Ever So Humble, Cast Iron Outshines Fancy Pans” The Minimalist: Cast Iron: “When it comes to cookware, new is not necessarily better.”
The following is excerpted from the cookbook:
“COOKING IN CAST IRON:
Yesterday’s Flavors For Today’s Kitchen”
By Mara Reid Rogers Copyright©2007 Mara Reid Rogers
HPBooks
Published by The Berkeley Publishing Group
A division of Penguin Putnam Inc.
Available from http://www.Amazon.com: CLICK HERE for more information”A cast iron skillet tells a story. Cast-iron cookware, in general, possesses an inherent romance than no other cookware has. It is heirloom cookware. Oftentimes, home cooks inherit cast-iron pots and pans from their parents, grandparents, or great-grandparents. Whether inherited or newly purchased, advanced and novice cooks alike fall in love with cast-iron cookware because it fills their tastes and needs. It definitely seems that nothing tastes better than when cooked or baked in a well-seasoned cast-iron skillet or pan, and certainly nothing cooks better.”
Here are two of the wonderful 150-plus recipes (from main and side-dishes to breads and desserts) in this cookbook:
Broccoli and Cheese Cornbread Muffins
Makes 14 to 16 muffins
I recently was invited to a buffet luncheon where the hostess served muffins similar to these. When I asked her where she came up with such a clever muffin idea, she said she found a recipe in the cookbook “desperation Dinners” by Beverly Mills and Alicia Ross. I was so taken by these muffins that I created this version of the recipe, which is a loose adaptation. These must be served warm so the cheese oozes. They are terrific with a bowl of tomato or vegetable-beef soup. Also, tuck them into your breadbasket the next time you serve roast turkey or beef.
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 large egg, beaten
1 (10-ounce) package frozen chopped broccoli, cooked according to package directions, drained, and cooled to room temperature
8 ounces sharp cheddar cheese, shredded (about 31/2 cups)
Preheat the oven to 425F (220C). Line 2 12-cup cast-iron muffin pans with fluted paper cupcake liners.
Using a fork, stir together the cornmeal, flour, baking powder, and salt in a large bowl until well blended. Stir together the milk and egg in a medium bowl until well blended. Add to the cornmeal mixture and stir just until moistened. Stir in the broccoli and cheese just until blended. Do not overmix or the muffins will be tough. Spoon the batter into the pans, filling the cups three-quarters full. Fill any unused cups halfway with water.
Bake 10 to 15 minutes or until the muffins just begin to brown around the edges and spring back when lightly pressed.
Let the muffins cool in the pans on a wire rack for 5 minutes. Run a small, sharp knife around each cup to help loosen the muffins from the pans, and serve warm.
Available from http://www.Amazon.com: CLICK HERE for more information
Apple Clafouti
Makes 4 servings
This light and airy large breakfast pancake deflates rather quickly once removed from the oven, so be prepared to serve it immediately.
Clafouti:
3 large eggs
1 large egg white
1 cup milk
2/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons unsalted butter, to grease
Topping:
2 medium Granny Smith apples, unpeeled, cut into ¼-inch cubes
1/3 cup firmly packed light brown sugar
3 tablespoons unsalted butter, melted
¼ cup raisins
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Preheat the oven to 425F (220C). To make the clafouti: In a large bowl, beat together all the ingredients except the butter with an electric mixer on medium speed just until well blended and smooth, 2 minutes.
Add the butter to a 12-inch cast-iron skillet. Place the skillet on the center oven rack of the preheated oven, and melt the butter, about 1 minute.
Remove the skillet from the oven and tilt to coat the bottom and sides with the melted butter. Working quickly, pour in the batter. Bake on the center rack for 15 to 20 minutes or until puffed and the edges are lightly golden brown.
Meanwhile, prepare the topping: In a small bowl, stir together all the topping ingredients until well blended.
Spread the clafouti with the apple topping and serve at once, directly from the skillet.