Cast-Iron Recipes

WHY WE LOVE CAST IRON DURABILITY Unlike the average three- to five-year lifetime of a nonstick skillet, cast-iron pans are durable and can last indefinitely with proper care. With regular use, cast-iron pans become more seasoned and actually improve with age. Because these pans are cast from a single piece of metal, there are no joints or rivets to wear out. VERSATILITY Use your cast-iron skillet on any cook surface—gas and electric stove tops, grills, and even open-flame fires. (For glass-top stoves, consult your owner’s manual.) These pans can also be used in the oven for baking, as well as under the broiler. The only heat source where cast iron doesn’t belong is the microwave. NATURAL STICK PREVENTION With a good seasoning, cast-iron pans develop a naturally glossy surface that…

CINNAMON STREUSEL COFFEE CAKE PREP 30 minutes BAKE 30 minutes at 350°F COOL 30 minutes 1¾ cups all-purpose flour¾ cup granulated sugar¾ tsp. baking powder¼ tsp. baking soda5 Tbsp. butter, cut up1 egg, lightly beaten¾ cup buttermilk or sour milk (tip, below right)1 tsp. vanilla1 recipe Streusel1 recipe Powdered SugarIcing (optional)Fresh raspberries (optional) 1. Preheat oven to 350°F. Lightly grease a 9- or 10-inch cast-iron skillet. In a large bowl stir together flour, granulated sugar, baking powder, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. 2. In a small bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Spread half…

EVERYDAY ARTISAN BREAD PREP 15 minutes STAND 2 hours RISE 20 minutes BAKE 25 minutes per loaf at 450°F 6 cups all-purpose flour4 tsp. kosher salt1 pkg. active dry yeast3 cups warm water (120°F to 130°F)Cornmeal 1. In an extra-large bowl combine flour, salt, and yeast. Stir in the warm water until mixture is moistened (dough will be very sticky and soft). Cover bowl loosely with plastic wrap. Let stand at room temperature 2 hours. If desired, refrigerate up to 1 week. 2. For each loaf, grease a 10- to 12-inch cast-iron skillet; sprinkle generously with cornmeal. Using a sharp knife, cut off a third of the dough. (Place remaining dough in refrigerator.) Do not punch dough down. Place dough portion on a well-floured surface; sprinkle lightly with flour. Shape…

PAN PASTA WITH SAUSAGE Pictured on page 26. START TO FINISH 30 minutes 1 Tbsp. fennel seeds, crushed2 Tbsp. olive oil1 lb. uncooked sweet Italian sausage, casings removed if present½ tsp. crushed red pepper4 cups reduced-sodium chicken broth3½ cups dried orecchiette, farfalle, or gemelli pasta3 cups coarsely chopped, stemmed mustard greens2 Tbsp. lemon juice2 to 3 Tbsp. finely shredded Parmesan cheese 1. Heat a 12-inch cast-iron skillet over medium-high 1 to 2 minutes. Add fennel seeds; cook and stir 1 minute or until toasted. Add oil; heat 1 minute. Add sausage and crushed red pepper; cook 8 to 10 minutes or until sausage is browned. Using a slotted spoon, transfer sausage to a bowl, reserving drippings in skillet. 2. Add broth and pasta to skillet, scraping up any crusty browned…

MARGHERITA PIZZA PREP 15 minutes BAKE 18 minutes at 450°F STAND 5 minutes 1 28-oz. can San Marzano tomatoes or whole peeled plum tomatoes, undrained2 cloves garlic1 tsp. dried oregano, crushed½ tsp. salt2 Tbsp. olive oil1 recipe Food Processor Pizza Dough (p. 38)½ of an 8-oz. ball fresh mozzarella cheese, sliced½ cup packed fresh basil leaves 1. Preheat oven to 450°F. For sauce, in a blender or food processor cover and blend tomatoes and garlic until nearly smooth. Stir in oregano and salt. 2. Pour tomato mixture into a well-seasoned 12-inch cast-iron skillet. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until excess liquid is evaporated and sauce is reduced to 2 cups. Remove ½ cup of the sauce to use for pizza. Store remaining sauce for other…

TENDER VEGGIES Here’s how to cook your serve-alongs. (When you’re done cooking, cover and keep warm.) POTATOES Cook in enough boiling salted water to cover 15 minutes or until tender; drain. BROCCOLI, CAULIFLOWER, BRUSSELS SPROUTS Steam-cook 7 to 10 minutes or until crisp-tender. ASPARAGUS, MUSHROOMS Cook in a small amount of hot oil in a large cast-iron or other skillet 5 to 7 minutes, turning occasionally. What is RACLETTE? Raclette refers to two things. First, it is a cheese that can be purchased in specialty stores and well-stocked markets (you can also substitute easier-to-find cheeses like Fontina or Emmental). Second, it refers to an age-old dish of Swiss origins in which cheese is softened, and the melted portions are scraped onto bread, crackers, or veggies. The long-lasting heat of cast…