Get the most from your cast-iron cookware with 25 fabulous recipes especially designed for cast iron. Cast Iron Cookbook Recipes Just For You.
Okay foodies… Let me get right to the point, this cast iron skillet book I put together from my private collection so that you could enjoy some great cast iron skillet recipes from around the globe.
Cast iron skillet cooking is making a serious comeback finally. Cast iron has always been known to have even heating, great heat retention and is so versatile you can use it on a grill, toss it in the oven or even use it over an open flame. Yet very few people were using it.
Some people claim to have been handed down cast iron cookware that is 150 years old. That is amazing. Maybe a bunch of grandmas got together and decided it was time to revive cast iron cooking from the slow death it was experiencing. Who knows and really who cares, you just want to eat great tasting food.
Cooking with cast iron is more convenient than traditional pans. You can start the recipe on top of the stove and then finish it off in the oven without changing anything. Just slide the skillet in. Or put the pan right in the oven to start and when it is done serve it right from the pan. Who needs casserole dishes?
You can essentially make any recipe you can imagine in a cast iron skillet.
Go ahead and grab the book!!
By the end of this year, veal crates will become a thing of the past. But that’s just the beginning of the misperceptions about veal. According to the American Veal Association, 100% of US veal farms are family owned, most are also family run and very small scale. No growth hormones are used and the animal’s tails are not docked, their horns are not removed. Recently I met with Julie Rossotti of Rossotti Ranch. Julie comes from a Swiss dairy farming family in West Marin, but she raises animals for meat including veal. Her animals are pasture raised, never separated from their mothers. They are fed only on grass and their mother’s milk. Veal is also not “baby cows.” Animals are harvested at 6 months, the exact same age as pigs for pork. By comparison, chickens are harvested at just 3 weeks.
In addition to the tender texture and mild yet delicious flavor, there are other reasons to consider eating it. Grass fed veal is a revelation, it’s tender and flavorful. Veal from pasture raised animals is better for the environment than beef, because the animals keep native grasses in check, naturally fertilize the land and produce less methane than larger older animals. They also use fewer resources like water and grain. Veal is healthier than beef; it has less fat, and is an even better source of some nutrients like protein, riboflavin, niacin, vitamins, and B-6. It’s also a good source of niacin and iron.
Note: I talked to Julie about the classic mixture of beef, pork and veal in meatballs. She told me about her recipe for meatballs made with veal and I was intrigued. I adapted her recipe a bit using some cream of rice cereal in place of some of the bread crumbs and for seasoning I used pesto. The meatballs were incredibly tender and it took barely any time to cook them. Best of all? They were even better the second day. Serve them with mashed potatoes (or cauliflower) or pasta.
Anchor Hocking Palladian Cylinder Set contains (1) 24-ounce, (1) 36-ounce, (1) 46-ounce and (1) 64-ounce capacity jars. Glass cylinders are incased in cherry plated stainless steel crafted sleeve. Easy open threaded lid creates tight seal to keep in freshness. Wipe down with damp cloth and allow to air dry. Narrow and uniform, these jars will display your pasta, coffee, or anything else that you want to keep fresh. What could make them even better? They’re completely stackable!
Better-Than-Brownies Chocolate Cookies are a chocolate-lover’s dream! Dense and fudgy, just like a brownie, with the portability of a cookie! They’re quick to make and are a great addition to any bake sale, party, or holiday cookie tray.
The title essentially says it all. Well, sort of. Having trouble deciding between making cookies or making brownies? Your problem is now solved – bake up these beauties and you get the best of both worlds.
I tried to determine if I really think these cookies are better than brownies. That, of course, required serious research. Research, in this case, would be defined as taste testing. And the result is – I just can’t choose. These are basically brownies in cookie form – they are rich, dense and fudgy, and they even have that characteristic shiny, crackly top that brownies are know for.
If you’re craving something super chocolately or even brownies, but you HAVE to make cookies (maybe it’s a picnic or party or cookie table or holiday cookie tray), then these are your do-not-pass-go, do-not-collect-$200 answer.
To be totally honest, these are not for the faint of heart, and if you are only a fair-weather chocolate fan, these will either fully convert you or may be too much for you. My husband (who usually thinks I put too many chocolate chips in chocolate chip cookies) declared these “too chocolatey”. Since I am an all-chocolate-all-the-time chocolate fan, it goes without saying that these cookies razzled and dazzled me to the point of wanting to hide them from others. I didn’t really hide them, but I was tempted. Actually, it wouldn’t hurt to stash a few of these in the freezer for when chocolate hunger pangs strike.
I have a number of other chocolate cookies on the site, but these are, by far, the richest, densest and most like a brownie that you’ll find. I hope all of my fellow chocolate lovers enjoy these!
These are a chocolate-lover’s dream! Dense and fudgy, just like a brownie, with the portability of a cookie! They’re quick to make and are a great addition to any bake sale, party, or holiday cookie tray.
This recipe was originally published on July 22, 2009.
This post was originally published on July 23, 2016 and I am updating it today with the video to the recipe from my brand new YoutTube Channel. Please SUBSCRIBE to it and share it with your friends.
In Turkey, it is menemen, in North Africa and Middle East, it is shakshuka, and in Azerbaijan, it is pomidor chighirtmasi, also known as pomidor-yumurta (literally, “tomato-egg”). What do these dishes have in common?
In them, tomatoes and eggs prove to be a match made in heaven, or rather a skillet. Although in many cases, in shakshuka and menemen, besides tomatoes, other vegetables such as onions and peppers are also used before they are topped with eggs, pomidor chighirtmasi is made with only 2 main ingredients – tomatoes and eggs. Yet, the resulting dish is absolutely amazing. Sometimes the simplest of dishes are the ones that impress our palates the most. Don’t you agree?
Typically, pomidor chighirtmasi is served as a light lunch or dinner, but oftentimes in Azerbaijan you can see it on the breakfast menu of most traditional restaurants.
How is pomidor chighirtmasi made? The process is really easy. Ripe tomatoes are coarsely chopped with skin and all (why bother, unless you are picky about the peel) and cooked until they collapse and their succulent juices release into melted butter, making a scrumptious sauce. Then the eggs are poured on top and cooked until set. A sprinkle of salt and pepper on top and your meal is ready.
The post Azerbaijani-Style Eggs with Tomatoes + My First YouTube Video! appeared first on AZ Cookbook.
Rocket pops – also known as firecrackers or bomb pops – were always my popsicle of choice. I loved their look and shape – plus the combination of cherry, pineapple and raspberry flavors meant I never had to pick just one. I still enjoy them to this day and will pick one up at the convenience store or at a nice cream truck on a hot day. These Rocket Pop Cookies are inspired by those popsicles. They’re not served cold, but the red, white and blue cookies capture the look of those classic pops.
The cookies start with a vanilla sugar cookie dough that is one of my favorite for cut-out cookies, Not only is the dough easy to make, it doesn’t need to be chilled before you roll it out unless your kitchen is very hot (and even then, only for a couple of minutes. You’re going to need some popsicle sticks for this recipe and you can find them at cake decorating stores (and craft stores, but I would recommend sticking with ones that note they are food safe). Mine are a little bit longer than I would have liked, but I wanted relatively wide popsicle sticks to support the weight of the cookies and I wasn’t going to get too picky about it. These are about 1/2-inch wide.
Once the cookie dough is prepared, roll it out into a rectangle and cut it into small rectangles that are about 2-inches by 5-inches. If you have a bottle-shaped cookie cutter, you can use that, too. Trim the tops of the rectangles to resemble a rocket pop, then insert a paring knife into the bottom of the cookie – parallel to the counter – to make a pocket for the popsicle stick. Make sure the stick goes in at least half way.
The classic popsicles may have inspired these cookies, but they also inspired another art piece – a neon artwork I recently made at Lili Lakich Studio in Los Angeles. Lili is a world-renowned neon artist and holds great workshops where beginners (like me!) can learn to design and construct together neon art. My Rocket Pop piece was so much fun to make and these cookies give me the perfect excuse to show it off here!
The finishing touch on these cookies is the red, white and blue icing, which takes the cookies from oddly-shaped cookie popsicles to true rocket pops. You will need a batch of royal icing, along with red and blue food coloring (recipe below). Be generous with the colors, as you want the cookies to be bold. To get a nice consistency for “flooding” the icing onto the cookie, you may need to add in a teaspoon or two of water to each batch to thin it out. Don’t be afraid to play around with the icing a bit to get it where you want. Once iced, the cookies will need to dry for 8-12 hours before they are ready to eat. Fortunately, the cookies have a great shelf life and will last several days an in airtight container.
Rocket Pop Cookies
1 cup butter, room temperature
1 1/2 cups sugar
1 large egg
1 tsp vanilla extract
1/4 tsp almond extract
1 tsp salt
2 3/4 cups + 2 tbsp all purpose flour
approx 2 1/2-3 dozen wide popsicle sticks
1/2 batch Royal Icing
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large mixing bowl or the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Beat in egg, vanilla extract and almond extract.
With the mixer on low speed, mix in the salt and gradually blend in the flour until it is completely incorporated and the dough comes together into a smooth ball. Dough will be thick.
Divide dough in half and gently knead if dough is not completely smooth.
Place half of the dough on a well-floured work surface and roll out to 1/4-inch thickness. Cut out dough into 2×5-inch rectangles, or use a similarly sized bottle-shaped cookie cutter.
Transfer cookies to prepared baking sheet. Gather and reroll cookie dough scraps. Repeat with second half of the cookie dough.
Using a knife or the edge of a round cookie cutter, shape the tops of the rectangles into rocket pop shapes by making round cuts in the top corners. Insert a paring knife into the bottom of the cookie, parallel to the counter, to make a pocket. Insert a popsicle stick into each pocket.
Chill cut out cookies on the baking sheet for 10 minutes before baking.
Bake for about 15 minutes, depending on the size of the cookie, until cookies are set and very lightly browned around the edges.
Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
To frost: Make Royal Icing (half batch) and divide it into three bowls. Tint one bowl red, one blue and leave one white. Thin the icing as needed with a little bit of water to make it flow more easily when piping.
Pipe red, white and blue design shown on the cookies above. Work with one color at a time, starting with red and working your way down the cookie.
Allow icing to dry for 8-12 hours before serving or storing.
Makes about 3 dozen cookies.
HULLR 9-piece Kitchen Gadget Tool Set
• Stainless Steel Pizza Cutter
• Apple Corer
• Vegetable & Fruit Peeler
• Multi-function Opener
• Cheese Slicer
• Stainless Steel Grater
• Ice Cream Scoop
• Avocado Slicer
• Rotating Stand
Is a spiralizer necessary? I got one to review, but truth be told I’m unconvinced. It turns out there are lots of ways to get strands and ribbons from vegetables and fruit. The most common kitchen tools, a grater and a vegetable peeler work remarkably well. I’m also a fan of the mandolin which can be used to make many more types of cuts. But if you really enjoy creating these textures and want a single gadget, the Deiss Pro Julienne & Vegetable Peeler is really a three in one. It’s great for peeling potatoes and carrots, but it’s also good for creating those slithery ribbons and shredds for salads. It also has a nifty feature on the side that allows you to remove the “eyes” from potatoes without resorting to a paring knife or use it to create a peel strip from citrus fruit.