Cast Iron Cookery

I've jumped ship on blogging these days, but I do have some fun non-blog news!  Sounds like I might be featured in an article about cast iron cooking in a little magazine coming out this fall!  I wish I could tell you more, but I really don't know anything more than that.  Just for fun, I'll include links to my posts that feature cast iron cookware at the bottom of the page.  Enjoy your summer and I'll keep you posted!  [Update pt. 1: Then again, maybe not!  I haven't heard anything and it's presently January 2016.  Oh well, it happens...granted, I did say I "might" be featured :)  Update pt 2: I did a little research and this magazine came out as a nook book in November, though it did not include any of my recipes.  Most contributors were big companies such as Kraft and their photos were awesome!  Which explains why mine didn't make the cut :)  Oh well...Happy cast iron cooking!  Check out the Harris publication cast iron cooking nook book at Barnes and Noble (and see below) for some great recipes!]

Cast Iron Cooking

Flying Dutchmans

Orange Spiced Skillet Rolls

Asparagus and Eggs

Irish Soda Bread

Flourless Black Bean Brownies

Lemon Streusel Cream Cake

Sweetened Veggie Supper Cake

Mediterranean Pizza Pot Pie

Chorizo and Egg Empanadas

Dutch Oven Pot Roast

Grilled Veggie Enchiladas

Pan Fried Sunfish

Superb Red Sauce

Wilted Lettuce

Orange and Honey Rhubarb Jam

Mixed Fruit Tarte Tatin

Grandma Grace's Irish Soda Bread

This isn't my Grandma Grace's soda bread, though I did have a Grandma Grace.  This recipe comes from Dawn Lyon's grandma via my Grandma Betty's church cookbook.  I am rediscovering this book with a pair of fresh eyes since I have a newborn daughter.  The recipes are so simple and affordable and comforting. Definitely expect more where this came from!

This bread is delicious (and festive!) and it's even easier to make than biscuits (though similar).  It all happens in one bowl and there's no mess on your counter from kneading as it's simply stirred together just until combined with a fork.

Enjoy this bread during your Saint Patrick's celebrations...and you'll find it so simple and tasty you'll want to make it all year 'round!





Irish Soda Bread
Adapted from my Grandma Betty's church cookbook.  Serves 4.

2 cups cake flour (or all purpose is okay too)
1 tablespoon baking powder
1/2 teaspoon baking soda
Pinch of salt
4 tablespoons butter, room temperature, diced
1/2 cup buttermilk (or 1/2 cup milk mixed with 2 teaspoons lemon juice)

Preheat the oven to 375F.  Prepare an 8 inch cast iron skillet or similar baking pan by dusting the bottom and sides with a mix of flour and cornmeal.

Whisk together flour, baking powder, baking soda and salt.  Rub butter into the dry mixture with your fingers until the butter is broken down into crumbs.  Stir in buttermilk until it comes together in rough mass and the the flour is picked up from the bottom of the bowl.  Do not over mix.

Pat the dough gently into the skillet and score into four sections.  Bake for 35 minutes or until a skewer inserted into the center comes out clean.  Brush with melted butter and sprinkle with salt and pepper, if desired.  Wrap in a dry tea towel and cool on a wire rack.  Serve broken into four chunks, plain or garnished as you would biscuits or scones.

Enjoy!

 

Grilled Vegetable Enchiladas

This dish is for the true veggie lover!

These enchiladas are the best in part to the use of two of my favorite tools: the outdoor grill and the cast iron skillet.

For the filling I grilled, then chopped, fresh vegetables. I wanted the veggies to maintain their crispy freshness so I put them over direct high heat for as short amount of time as possible, turning them a few times as they charred.

I especially love the fresh corn kernels in here as they really bring out the sweetness in the other vegetables.

In they go.

Garnish with sour cream and more veggies and dinner is served!

Grilled Vegetable Enchiladas:
Enough for 2-4 enchiladas made in 2 cast iron skillets. This recipe does not require precision.

You will need:

Fresh vegetables of your choosing
Oil for grilling
Packaged tortilla shells (large corn tortillas are wonderful but flour tortillas are good too)
One can green enchilada sauce (about 15 ounces)
2 or 3 cups shredded colby jack cheese
Sour cream
Firm tomato, roughly chopped
1/3 cup tightly packed cilantro, chopped
Juice of one lime, plus another half of a lime in wedges
One jalapeno, finely chopped (set this aside in a small dish for guests if you're uncertain of their taste-and the amount you'll need totally depends on the strength of the individual pepper's spice)

Coat whole fresh vegetables (for a quick and easy meal, avoid veggies that will take a really long time to cook such as potato or rutabaga) and coat them in a little oil. Brown on a hot preheated grill for several minutes, turning often, until they achieve some color but are still somewhat firm. Chop roughly when cool enough to handle and toss with the juice of a lime, salt and pepper to taste. For added spice, toss in some diced jalapeno.

Lightly grease your cast iron pans. Place a small handful of shredded cheese and a mound of filling on your tortillas and wrap up, tucking the edges underneath when you set them in the pan. You can crowd the pan with your extra veggies, like I did, or not. I like to make mine in single servings, one serving per cast iron skillet, or I have a huge 16 inch pan that I can spread them out in when I have company.

Pour one small can of enchilada sauce over the tortillas (one half can per skillet), trying to wet all of the tortilla. Sprinkle 1 to 2 cups of shredded cheese over this and place them in a 425F oven. Bake uncovered for 20 to 30 minutes until they are beginning to brown in areas and the cheese is crisping on the edges. Let them rest out of the oven for 15 minutes before serving with chopped fresh tomato, sour cream,more jalapeno and lime wedges. Garnish with lots of fresh cilantro leaves.

Enjoy!