Ads · Cooking with cast iron cookbooks
Ad
related to: cooking with cast iron cookbooksFree Shipping Available. Buy Best Cast Iron Cookbook on ebay. Money Back Guarantee!
Search results
Cooking With Cast Iron Cookbooks - Yahoo Recipe Search
Food52This isn't the kind of "gravy" or "sauce" that you serve with pasta, just a creamy white sauce with chopped tomatoes, cooked up in a cast iron skillet and served over split buttermilk biscuits. It's the kind of comfort food that you put together in late summer, when the homegrown tomatoes on the kitchen windowsill are overripe and plentiful. I first read about a tomato gravy in the classic cookbook "The Gift of Southern Cooking" by Scott Peacock and Edna Lewis. These two top Southern chefs served tomato gravy as a side dish for buttermilk fried chicken and in fact, used the ham-flavored drippings from the chicken to make the gravy. There are times when you want tomato gravy, but not fried chicken, so I made it with butter instead. This is a warm-your-belly up dish that's just right in summer when your garden (or the local farm stand) is full of red, ripe tomatoes. In winter, use good quality canned tomatoes. And, by all means, pick up a copy of "Gift of Southern Cooking" (Knopf, 2003) and discover classic Southern recipes for the best of summer produce. June 2018: For an updated headnote, I reached out to Scott Peacock for his thoughts on tomato gravy, and here was his response: “I remember the first time I made tomato gravy, it was years and years ago in Atlanta. Miss Lewis and I had become friends but it was before she moved to Atlanta and years before we became housemates. “I was still cooking at the Georgia Governor's mansion and had only recently devoted myself completely to the cause of Southern cooking. I think Miss Lewis was the one who suggested I try my hand at tomato gravy and I found a reference to it in a 1912 Southeastern cookbook that my mother gave me.” He goes on, “I do think it is best made with fresh garden tomatoes but I appreciate that it is divine in the dead of winter made with top quality canned.” I agree with this. I usually make tomato gravy in summer, but it’s a wonderful dish on cold days when you have a couple cans of tomatoes in the pantry and a hankering for biscuits. So, where did tomato gravy originate? Chef Peacock continues: “When Miss Lewis mentioned tomato gravy to me the first time, she said she thought of it as an Alabama recipe. I'm not sure why and at that time she had not yet even been to Alabama. But she knew I was from there and had heard me talk about Slocomb tomatoes, in Geneva County near Hartford where I grew up. That might have been the reason. Regardless, I will always be grateful to her for that suggestion and of course a great deal more.” (Slocomb tomatoes are new to me, a Southern specialty like Alabama’s famous Chilton County peaches and Georgia’s Vidalia onions.) ~ Many thanks to Scott Peacock for sharing his memories about tomato gravy.Food52Red eye gravy is a traditional southern recipe that consists of country ham drippings and strong black coffee. There are a handful of stories telling how red eye gravy came into existence. My favorite tells of President Andrew Jackson requesting a gravy to accompany his country ham that matched the redness of his cook’s eyes (who was recovering from a night of drinking). This sauce is traditionally made by deglazing a cast iron skillet with a cup of black coffee after cooking country ham (bacon or sausage is sometimes used). This recipe is a version of that. Instead of country ham, I cook salt pork until the fat is rendered and then sear pork chops in this fat. The pan is deglazed with 1 cup of strong black coffee, a splash or two of whiskey and a few spices. What is left is a thin gravy rich in coffee flavor and the perfect brightener to pork chops, grits and buttered peas. The method of preparation of grits comes from Sean Brock’s cookbook Heritage. There is no cheese in these grits, however, white cheddar would be an excellent addition.Food52This frittata was inspired by a recipe that my Italian grandfather used to make for our family’s breakfast feasts. It was a dressed up Italian version of scrambled eggs, featuring lots of delicious add-ins, including spicy Italian sausage, bell peppers, some zesty dried chile, and lots of Pecorino cheese. My grandfather would make that dish for extended family and friends in their north Denver kitchen, but I remember it best, growing up, as a highlight of sunny morning picnics, cooked on a campstove in the Colorado Rockies. I loved how my grandfather could take the simplest of ingredients and turn them into something extraordinarily delicious. I still make his dish, particularly for weeknight dinners, but lately I have become enamoured with frittatas. I have experimented with a few different techniques, including cooking them on the stove and flipping them and finishing them in the oven. But my frittatas started tasting a lot better after I started using some of Heidi Swanson’s methods that she describes in her awesome cookbook, Super Natural Every Day. First, I recommend making frittatas in a cast iron (or other heavy pan). I have found that removing half of the cooked vegetables from the pan and adding them just before the pan goes into the broiler results in a lighter, less-dense frittata. The vegetables are more pronounced and retain their individual flavors. Finally, finishing the frittata under the broiler yields a puffier frittata that doesn’t overcook and get rubbery and the cheese melts to perfection. Use a lower broil setting, if your oven has one. The other secret to a perfectly cooked frittata is to not brown the underside of it, which is why I keep the heat low while it is cooking on the stove. I coined this dish Pizza Frittata because the act of making this dish is not unlike doing the prep for a pizza, layering vegetables and cheese onto a “crust” and then sliding it into a hot oven to crisp. To my mind, frittatas (and really egg dishes in general) are ideal for a cheap feast—they are nutritious, adaptable, they can stretch to serve a crowd, and they are delicious!Sep 11, 2018 · The Complete Cast Iron Cookbook: A Tantalizing Collection of Over 240 Recipes for Your Cast-Iron Cookware (Complete Cookbook Collection) [The Coastal Kitchen] on Amazon.com. *FREE* shipping on qualifying offers.
- Amazon.com: Cast Iron Cookbooks
Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan...
- The New Cast Iron Skillet Cookbook: 150 Fresh Ideas for ...
The New Cast Iron Skillet Cookbook: 150 Fresh Ideas for...
- Amazon.com: Cast Iron Cookbooks
Sep 11, 2018 · This guide to cooking with cast-iron includes: More than 300 recipes created with your cast-iron included, including gluten-free and vegetarian options; Tips on how to to care for and store your cast-iron so it last for years to come; Focused chapters dedicated to breakfast treats & pastries, crusts & breads, entrees, side dishes, and desserts
- $29.95
- Cider Mill Press
With more than 120 recipes from America's Test Kitchen, " Cook It In In Cast Iron " is the winner of The Cast Iron Chef's Best Cast Iron Cookbook award. The New Cast Iron Skillet Cookbook. 150 Fresh Ideas for America's Favorite Pan. by by Ellen Brown and Guy Ambrosino.
People also ask
Where can I buy a complete cast iron cookbook?
How many recipes are in the cast iron cookbook?
What is the new cast iron skillet cookbook?
What is a cast iron pan cookbook?
New York Times Bestseller Cook It In Cast Iron Get 120+ recipes and innovative techniques that will earn this humble pan a permanent starring role in your kitchen. “The book makes the case for cooking in cast iron, including the fact that it is one of the few kitchen tools that get better with age.”
Shop cast iron cookbooks at Lodge Cast Iron, offering a heirloom-quality recipes for cast iron skillets, dutch oven cooking, camping, grilling and more. After more than 120 years of cooking, we've compiled a vast assortment of everything from tried-and-true classics to elevated dishes.
