Monday, July 11, 2011

supper club giveaway!

When your grow your own food, join a CSA, or eat from local farms: you start spending a lot more time in the kitchen. When you start spending less time in supermarkets, it is bound to happen. Going from take-out to eating at home forces you into the transition from the land of processed into the land of ingredients. This is a wonderful fall out.

Cooking has become a huge part of my life now. Something I enjoy almost as much as farming the ingredients in the first place. When you pull a roasted chicken out of the oven you raised yourself, crackling over homegrown potatoes and carrots... you taste everything, you savor that meal in such a bath of gratitude it becomes a 6th taste.

And all this stuff I grow, the majority of it gets cooked in cast iron. I use my skillets to seer steaks, scramble eggs, bake bread, and melt butter. I use it for everything dang it, and when the power goes out, that skillet goes right on my wood stove. I'm a fan.

So in celebration of cast iron (and cooking at home) we're going to have a recipe swap. I'm calling it the Supper Club, because hopefully we'll all be copying each other's skillet recipes to enjoy all through the year. Share your favorite skillet recipe for summer—from meat rubs for the grill to fancy desserts—in the comments section of this post. Once your comment is in you will be entered to win a brand new limited-edition Lodge Skillet. And not just any skillet. You're getting a CAF approved Tennessee Flat Top biscuit baker. That's right, a guitar skillet! It's small, but cool. And not a bad thing to bake a potato in or heat up BBQ sauce over the stove. A second runner up will get a year's subscription to Cooks Country magazine (not a bad second fiddle).

Winners will be picked Friday at Supper time!


Blogger Lynda Halliger-Otvos said...

Skillet Stroganoff in one pan-preferably cast iron.
Meat-how much will you eat at one time? Slice it and set aside for a min.
Chop an onion, slowly cook it in oil or butter when soft add meat. Turn heat up a bit and brown the meat. Toss in a can of Cream of Mushroom soup (or make fresh with Bechamel and shroomies from FM)
Just before you drain the noodles or boiled spuds onto which you will ladle this pan of yumyum, dump in 6-8 oz sour cream and worcestershire sauce to taste. Salt pepper and a big old glass of milk will be all you need. Oh yeah, add in a veg.

July 11, 2011 at 6:09 PM  
Blogger Amanda said...

This is a great idea... my faithful skillet is in its third generation of use.

Summer Skillet Kohlrabi!

1. Rinse, peel and coarsely chop half a dozen kohlrabi heads.

2. Lightly toss kohlrabi in a tablespoon or two of olive oil or butter.

3. Bake in cast iron pan in preheated 450 degree oven.

4. Cook 25-35 minutes, stirring/tossing frequently.

5. When veggies are tender or lightly blackened, remove hot pan from oven and stir in a generous splash of red wine vinegar. Expect lots of delicious steam.

6. Salt and pepper to taste - enjoy hot!

July 11, 2011 at 6:19 PM  
Blogger DarcC said...

Approx 1 lb chicken, I like to use dark meat for stronger flavor.
One bunch asparagus (1/2lb or so), cut into 1-inch pieces.
1 pint mushrooms, sliced. (haven't grown my own mushrooms - yet)
Chicken stock and/or white wine - approx 1/2 cup.
Egg noodles or your favorite pasta, cooked.

Cut chicken into bite-size pieces, saute in skillet w/olive oil until cooked through. Remove from skillet and set aside. Add mushrooms and brown, before they are done add asparagus, saute until tender-crisp.
Add chicken stock and/or wine to skillet, stir to de-glaze. Add chicken back into skillet, let warm through while liquid reduces.

Serve over egg noodles, sprinkle with parmesan or fresh herbs, salt and pepper to taste.

Divine spring meal!

July 11, 2011 at 6:34 PM  
Blogger Wendy said...

Breakfast for dinner is one of my favorite dishes.
Zucchini hash browns with fried eggs
Shred some potatoes and toss them in water to soak.
While the potatoes are soaking, shred up an equal amount of zucchini.
You can also shred up a small amount of onion, Stockton Red or Italian torpedoes are great. Peppers are good as well.
After everything is shredded and the potatoes have given up their starch toss everything in a tea town or flour cloth towel and squeeze all the moisture out.
In the skillet, heat oil, and put they shredded goodies in, turn when golden brown and season to taste.
Once done place on paper towel to drain.
In the same skillet- put a small amount of butter and then cook fresh eggs to taste- My favorite is over medium. Place eggs on top of hash browns and top with hot sauce. Yummy.

July 11, 2011 at 6:34 PM  
Blogger Heather said...

This dessert is sooooo easy and sooooo good! The beauty is that it is great spring through fall, just add whatever fruit is in season, starting with strawberries in the spring through apples in the fall! Also great for a pot luck :-)
Yummy Cobbler

-2 cups berries or sliced peaches whatever is in season)
-1 cup self rising flour
-1 cup sugar
-1 cup whole milk
-1 stick butter

-melt butter in 10" iron skillet in preheated 350 oven
-mix flour and sugar, then pour in milk, stir to make batter
-pour batter into skillet of melted butter and top with berries or peaches
-bake app. 30 minutes until golden brown
-serve hot with homemade vanilla ice cream, also good room tempature.

July 11, 2011 at 7:07 PM  
Blogger PurrfectPetSitting said...

This comment has been removed by the author.

July 11, 2011 at 7:10 PM  
Blogger PurrfectPetSitting said...

This is just something I came up with. Doesn't really have a name:

1 lb turkey cutlets sliced into thin strips
1/2 cup teriyaki sauce
1/2 cup honey
1 tbsp fresh chopped ginger
2 cloves garlic crushed
(I use the microplane for the ginger and the garlic)
Pinch of red pepper flakes
2 tablespoons corn starch
1 large broccoli crown
1-2 tablespoons olive oil
2-3 tablespoons of chicken stock

Mix everything together in a large bowl. Let turkey marinate in mixture for at least an hour.

Preheat cast iron pan and oil until it's screaming hot. Reserve marinade and add turkey and cook through. Remove turkey to a plate. Add a little more oil if needed and toss in broccoli. Add a dash or two of chicken stock at this point if needed. Cook broccoli approximately 5 minutes or so, until tender.

Add turkey and the remainder of marinade back to the skillet and cook until marinade thickens.

Can serve over rice or noodles.

July 11, 2011 at 7:10 PM  
Blogger Bullwinkle said...

Indian Spiced Grilled Chicken (a la Penzey's Spices) (url below)

It's a dry rub for the chicken (no prep work), a quick grilling, and server with cucumber raita. (Grill not required - it would work in a cast iron skillet as well!)

I just found Penzys' Spices Recipe section, and I've got to say, it's been yummy (and easy) so far. The Husband made the Good Basic Chili (but I don't consider that summer cooking). And we're having the Pork Satay in a few minutes.

July 11, 2011 at 7:26 PM  
Blogger chesapeake said...

Perfect timing, just wrote today about how much I love my new cast-iron wok (first cast-iron purchase for me, I'm in love).

Chicken breast (however much you want)
Leeks, thinly sliced into rings (just the white and light green parts)
15 or so mushrooms
Pasta of your choice
Olive oil
Salt and pepper

Grill the chicken breast in some olive oil; when it's halfway cooked, toss in the mushrooms. When those are tender, and the chicken is nearly done, add the leeks. Pull the chicken apart into shreds with two forks, toss the pasta in, add more olive oil (a tablespoon or so), shake on some salt and pepper, serve to adoring family.

July 11, 2011 at 7:35 PM  
Blogger Tara said...

Perfect Pan Fried Potatoes (home fries)

A classic, but so good, and worth making well. Enjoy!

2 lbs new potatoes
1/4 cup oil - peanut or grapeseed are best (you want a good frying oil for this)
salt and pepper
1 small onion, diced (optional)

Cut potatoes into cubes - 1/2 to 1 inch. Heat the oil in a large skillet over medium heat. *Make sure your skillet is big enough to hold all the potatoes in a single layer! When the oil is hot, spread the potatoes in the skillet and fry for 10 minutes, or until the edges begin to brown. DO NOT TOUCH THEM. No stirring, no flipping, no poking, no nothing!

Continue to cook the potatoes for about 20 more minutes, stirring only very occasionally, to brown all sides.

When potatoes are uniformly golden brown, add the onions if you're using them. Add salt and pepper to taste and continue cooking for just a few minutes more, until the onions are done. The finished potatoes should be golden brown, crisp on the outside, tender on the inside and not greasy.

Forget breakfast - serve these for dinner with sauteed greens, crumbled bacon and a fried or poached egg on top. Slice a ripe tomato on the side. Savor the fruits of your labor!

July 11, 2011 at 7:47 PM  
Blogger Odie Langley said...

Beef Rouladen
2 cups sliced onions
4 Tbl veg. oil divided
6 strips of bacon
6 Sirloin tip steaks or beef round about 1/4 lb. each
1/2 tsp salt 1/4 tsp pepper
3/4 cup all purpose flour
1 1/3 cup water
4 tsp beef bouillon granules
1 tsp dried thyme 1 bay leaf
1 Tbl butter melted
Hot cooked noodles or mashed potatoes

In the skillet saute onions in 2 Tbl of oil until tender, remove onions leaving oil in skillet. In the same skillet cook the bacon for 3 to 4 minutes or until partially cooked but not crisp. Remove and set aside. Sprinkle the steaks with salt & pepper. Top with sauted onions, place a bacon strip lengthwise on top. Roll up jelly roll style & secure with toothpicks. Set aside 1 Tbl of flour for thickening. Coat the roll ups with the remaining flour. In the same skillet heat the remaining oil & brown the roll ups on all sides. Add the water, bouillon, thyme and bay leaf. Bring to a boil and reduce heat, cover and simmer for 30 minutes or until beef is tender. Remove roll ups and keep warm. Combine butter and reserved flour, add to the pan juices, bring to a boil, cook and stir for 2 minutes or until thickened. Discard bay leaf and toothpicks. Serve beef & gravy over noodles or potatoes.

July 11, 2011 at 7:51 PM  
Blogger Tara said...

@Chesapeake - I just ditched my carbon steel wok in favor of a cast iron one, and I'm THRILLED with it! Definitely the way to go.

*sigh* - I love cooking more than just about anything.

July 11, 2011 at 7:52 PM  
Anonymous Anonymous said...

Sign me up! My husband is a big fan of your blog and recently converted me. Would love to try some new cast iron recipies in new cast iron!

July 11, 2011 at 8:13 PM  
Blogger booksNyarn said...

My recipe is just a simple sauce:

Mince a couple cloves of garlic and half (or whole) onion. Saute in a pat of butter on the stove for about five minutes. Chop a few tomatoes and throw them in with whatever veggies you may have on hand. I have used asparagus, summer squash, artichokes, green beans...cook them down another 10-15 minutes, then taste and add your herbs (basil, oregano - fresh or dried) and salt and pepper. Serve over pasta or polenta with some shaved parmesan cheese (or crumbles are good too!). Delicious!

July 11, 2011 at 8:19 PM  
Blogger small farm girl said...

Blackberry Crisp
1 qt blackberries
1/2 cup sugar

1 cup sugar
1 cup flour
1 stick butter melted
1/2 cup oats
1/2 cup brown sugar
1/2 cup nuts
cinnimmon to taste

put filling into buttered cast iron skillet. mix topping ingredience put on berries.
Bake at 400 for 45 mins to 1 hr.

July 11, 2011 at 8:30 PM  
Blogger Kira said...

Upside-down Bananas Foster Cake. Looks somewhat unattractive but tastes delicious!

Topping - 1/3 cup butter, 1 cup brown sugar, 1/2 tsp ground cinnamon, 2 tablespoons rum, 3 cups sliced bananas cut on diagonal about 1/3 inch thick (about 3 large bananas)

Cake - 1 package butter recipe golden cake mix, 8 tablespoons melted butter, 1.5 cups whole milk, 2 eggs, 4 tsp fresh lemon juice. I've never tried this with a homemade cake recipe but yum, I bet it would great!

Topping - melt butter in a 10 inch cast iron skillet and heat on low to melt butter. Remove from heat and with a fork stir in brown sugar, cinnamon and rum. Spead mixture evening in bottom of skillet. Arrange sliced bananas over top.

Cake mix - in short, mix it all together in a bowl with a mixer on low speed for a minute. Scrape down sides and then mix again on medium speed for 2 more minutes until it's nice a creamy. Pour over top of bananas and bake on 350for about 45 minutes until cake is springy. Run knife around edges and cover with a plate that can withstand heat. Invert. Cake should come out easily. Serve and enjoy! Eat quickly as bananas can turn a bit brown over night and look very unappealing but it's still GOOD!

July 11, 2011 at 8:34 PM  
Blogger Jill said...

This came to me from my mother-in-law. It's called Irish soda bread, but really this is cake, perfect with a hot cup of tea or strong coffee.
Preheat oven to 350 degrees F.
Sift together 4C flour, 1C sugar, 4tsp baking Powder, 1/2 tsp salt. Add 1 1/2 C currants (plus 1 Tbsp caraway seeds if you really want them, I never do); mix the currants around so they're flour-coated and won't sink.
Melt 1C butter (yep, 2 sticks), let cool a bit and add 1C room-temp milk (so it doesn't chill the butter to solid again) and 2 eggs, well-beaten. Add the wet to the dry, mix well, then tip into a greased 10" cast iron skillet. Bake approx 50 min - 1 hour, till golden brown & delicious.
My husband likes to say this is "the food of his people" but his people were peasants like my people. This ain't peasant food, but it is delicious.
Hey, Jenna, do I smell a CAF cookbook?

July 11, 2011 at 8:50 PM  
Blogger Sylvia said...

Cast Iron is the only thing I cook on. One of our favourite recipes is Toad-in-the-Hole:

Coat the bottom of a small to medium size skillet with vegetable oil. Place in oven then pre-heat to 450 degrees. Meanwhile beat 2 eggs, 1 cup milk and 1 cup white flour together. Add to this breakfast sausage chunks. (I usually partially cook them first) When the skillet is smoking hot pour in the batter and cook about 20 -25 min. until risen high and golden brown. Serve with brown or onion gravy.

July 11, 2011 at 9:40 PM  
Blogger Carol said...

That bread looks beautiful! I'll have to post a recipe later.

July 11, 2011 at 9:47 PM  
Blogger candisrrt said...

I love my cast irons skillet! I put a bit of oil, then put garlic n onions in. Then I throw n whatever begs r n garden. Depends on the time of year. Summer is tomatoes, peppers, young kale, Swiss chard, eggplant.. Winter is potatoes, cabbage. I load up the skillet the sauté everything. Sometimes I just eat out of the skillet, life is better with a garden n a cast iron skillet.

July 11, 2011 at 10:00 PM  
Blogger georgie said...

Saute lots of shallots in olive oil, add chicken thighs and more olive oil, garlic, your favorite seasonings. Take care not to burn the garlic. Add a bit of dry sherry. Medium/low heat on stove, stir every few minutes until chicken is done. Delicious with biscuits or rolls and a nice green salad. I cook this in "Thud", a cast iron skillet from Mom.

July 11, 2011 at 10:10 PM  
Blogger Miss Music said...

This is the best cornbread in the world!!!

Skillet Buttermilk Cornbread

1 c. stone-ground yellow cornmeal
1 c. unbleached all-purpose flour
1 Tbs. baking powder
¼ tsp. salt
¼ tsp. baking soda
1¼ c. buttermilk
1 large egg
4 Tbs. sugar
¼ c. canola oil
4 Tbs. butter

Preheat oven to 375 degrees. In a large bowl, combine the cornmeal, flour, baking powder and salt. In a small bowl, stir the baking soda into the buttermilk. In a second bowl, whisk together the egg, sugar to taste, and the oil. Next, whisk in the buttermilk.

Oil an 8" or 9" cast iron skillet. Put the butter in the skillet, and place in the hot oven. When the butter is melted and starts to sizzle tilt pan to coat the bottom and sides.

Add the wet ingredients to the dry, and stir together quickly, using only as many strokes as needed to combine. Scrape the batter into the hot, buttery skillet. Immediately place the skillet in the oven and bake until golden brown, about 25 minutes. Cut into wedges to serve.

Note: This recipe may be doubled, and baked in a 12-inch cast iron skillet.

July 11, 2011 at 11:30 PM  
Blogger Victoria Strauser said...

Treauser all my cast iron also!! Current fave - High Protein, crust-less quiche:

Using the largest skillet we have, a 12":

Saute bacon, when done, pull it out, drain on paper towell, chop it into little pieces

Saute onions & garlic, add back the bacon, then add to skillet:

2 large (3C) cans of drained/rinsed beans of your choice (we normally use black & pinto)

Several large cups (4-5oz) of spinach, chopped

1 dozen beaten eggs

A touch of shredded parmesan or other rich cheese on top

Bake 350 degrees F for 15-20 minutes or until eggs set.

We let it cool, cut it up and eat it for breakfasts for a week! Top with salsa if desired.

July 12, 2011 at 12:05 AM  
Blogger redbird said...

I was given this recipe by a fellow teacher when I lived up north. I would head out to abandoned homesteads I had permission to go to (I’m talking about homesteads from the Homesteading Act) and go out and collect rhubarb that was still flourishing after all those years by the bucket full to freeze up and put into recipes like this. It was a sacred time communing with the abandoned old structures, garden plots and trees that had been someone’s sustenance in a time gone by. Although I moved away a bit ago, recently I went back up that way to visit old friends—each one had collected a stash of rhubarb for me to take home with me. Wonderful stuff! Someday I’m going to have my own giant rhubarb patch.

Strawberry Rhubarb French Toast

Ingredients for “bread” part:
-6 cups cubed bread (about 2 inch cubes, and approximately 6 cups, my favorite bread to use is homemade English muffin bread or heavy sandwich bread)
-4 egg yolks
-2 eggs
-1/2 cup sugar, (the original recipe calls for all white, but I’ve used all brown or ¼ cup white & ¼ cup brown)
-2 cups half and half
-1 cup milk
-1/4 teaspoon ground cinnamon
-1 teaspoon vanilla
Heat oven to 350 degrees. Coat cast iron skillet with butter. Whisk the egg yolks, eggs and sugar in a large bowl until smooth, then add cinnamon, vanilla, half-and-half, and milk and whisk again until blended. Mix in the bread cubes until moist. Pour into skillet. Ladle about 1/2 cup strawberry-rhubarb sauce over the top.
Bake about 45 minutes or until poofed and lightly brown and knife inserted in center comes out clean
Cool about 10 minutes before eating with the rest of the strawberry rhubarb sauce

Strawberry-Rhubarb Sauce
-2 cups sliced rhubarb (if using frozen let it thaw and then drain moisture off before using)
-1 tablespoon water
-2/3 cup sugar
-1 cup sliced strawberries
Mix rhubarb, sugar and water in a saucepan, then cover and cook over medium heat until sugar is disolved, stirring once in a while. Take off lid and bring to a boil for about 4 minutes and rhubarb is tender. Add strawberries and cook 2 to 3 minutes. Cool sauce to room temperature and use as a syrup for French toast.

*if you don’t have rhubarb any other fruit that goes well with strawberries could be used
*this makes a great dessert too served warm with whipped cream
*If I’m making this just for myself I use a ½ sized cast iron skillet and cut the recipe in half

July 12, 2011 at 12:43 AM  
Blogger Becca said...

My favorite skillet recipe is cottage pie. Take one pound of ground beef and brown it. Drain. Add onions, carrots, and potatoes all cubed into bitesize pieces. Stir and cook until the onion is translucent. Add seasoning of your choice. Add about two to three cups of beef stock depending on how much gravy you like. Let simmer until the carrots and potatoes are tender. Add a mixture of 2 tablespoons butter and 2 tablespoons flour to thicken the gravy. Remove from burner and top with cheesy mashed potatoes. Bake until potatoes are just a little crispy. Everything should be good to go. Feel free to add peas before topping with potatoes.

July 12, 2011 at 1:05 AM  
Blogger Brenna said...

The Most Delicious Falafel You Will Ever Eat:

1/4 cup bulghur
1 tbsp. olive oil
1/2 red onion, diced
4 garlic cloves, diced
1/2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
pinch of cayenne pepper
1/4 tsp. red chile flakes
1 cup bread crumbs
3 cups canned or cooked chickpeas
2 tbsp. tahini (or almond/peanut butter)
1/2 bunch parsley, chopped

Roast bulghur on a baking sheet in a 350 F oven for about 5 minutes. Cool, and grind up in a spice grinder, or in a mortar and pestle. Heat olive oil in a pan, and fry onion until soft. Add garlic and spices and saute for a few minutes.

In a food processor, combine all of the ingredients and blend until they form a ball. You can also do this part with your hands and/or a potato masher, it will just take longer. You can now refrigerate the dough, or just make the falafels.

To make the falafels, shape them into little patties, or basically to whatever size you prefer. Heat up some olive oil in a cast iron pan, and fry the falafels until they are crispy and hot throughout. Serve them with slices of tomato, cucumber, and lettuce, and, (of course), lots of tzatziki on homemade pita bread

(recipe for tzatziki and pita bread found on my blog!)

Brenna :)

July 12, 2011 at 1:12 AM  
Blogger katiegirl said...

My favorite way to eat squash and zucchini. Nothing says summer more than this recipe.

squash and/or
salt and pepper

1. Cut bacon into small pieces
2. cook in skillet until fairly crispy
3.slice onion in long strips and add to bacon and cook until wilted
4.add butter if needed
5. add sliced squash and zucchini and cook slowly (don't burn it!) until squash is soft
6. Enjoy!

July 12, 2011 at 8:15 AM  
Blogger Pit Stop Farm said...

Drunken Chicken Sweet Potato Stew.
(best on a cold winter day)

6 chicken thighs bone-in, skinless
4 yams/sweet potatoes - chopped
2 red potatoes - chopped
3 large sweet onions - chopped
3 large carrots - chopped
2 cans creamed corn
1 can corn
1 bottle woodchuck cider or other beer (could substitute white wine)
6 garlic cloves – cut to preferred size
Spices - Salt, Pepper, Thyme, Paprika, Rosemary.
Hot Red Pepper to taste.

Coat chicken with mixture of thyme, paprika, salt, pepper, and rosemary.
In large cast iron pot or dutch oven, add 1 tablespoon olive oil and butter to pan over medium/medium high heat. Once coated, add chicken thighs. Brown each side well and remove.
Add onions and garlic, carmelizing well. Then, add carrots and cook for a few minutes. Add chicken and stir. Add cider/beer/wine to deglaze pot – stir well.
Add potatoes and red pepper flakes. Reduce heat, cover and simmer until potatoes are tender. Remove chicken, pull meat from bones. Add chopped meat back to pot. Add all corn and bring all to a simmer. If stew gets too thick, add additional beer.

Serve with fresh cornbread and a cold bottle of beer or woodchuck cider!

*Add any additional veggies on hand - the more the better.*

July 12, 2011 at 8:49 AM  
Blogger Pit Stop Farm said...

Miss Music's Cornbread recipe sounds fantastic!!

July 12, 2011 at 9:06 AM  
Blogger steak and eggs said...

This is my favorite way to make pan pizza.

Your favorite 1 crust pizza dough recipe.
2 10" cast iron skillets
(1 crust recipe will make 2 pizza's they rise twice as much in a cast iron skillet)

1/4 cup finely chopped onion
1 clove garlic minced
2 tablespoons olive oil
(1) 6 ounce can of tomato paste
(1) 6 ounce can of water
1 teaspoon dry sweet basil
1 teaspoon dry oregano
1 teaspoon fennel seeds (do not leave out)
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
1/8 teaspoon dry crushed red pepper flakes

Make the pizza sauce: Saute the onion, and garlic in the olive oil until they are tender. Add the rest of the ingredients and bring to a boil on medium-high heat. The sauce will thicken up very quickly after it comes to a boil which is what you want (thick). Remove from heat and set aside.

Divide dough between the 2 skillets
Spread on sauce Add you favorite ingredients. I use sausage, onion, black olives, mushrooms, bell pepper, topped with grated cheese, and pepperoni on top. The Pepperoni on top of the cheese is totally delicious.
If there is any sauce left it goes great in meatloaf. The sauce was adapted from Colleen's Recipes for Pizza Chicken.

July 12, 2011 at 9:13 AM  
Blogger quiltaholic said...

Unstuffed Peppers

20oz ground turkey
2 Tbsp olive oil
4 bell peppers (any color), chopped
1 1/2 cups sliced fresh mushrooms
1 cup cubed zucchini
1/2 cup diced onion
1 pint diced tomatoes
1 can (4oz) tomato paste
2 cups prepared brown rice
1 cup fresh spinach
1 cup chicken broth
Salt, to taste
Pepper, to taste
1Tbsp Italian Seasoning
1/2 tsp garlic powder
1/2 cup Asiago or Parmesan cheese

Preheat oven to 350. Brown turkey in olive oil in a large cast iron skillet. Remove turkey from skillet and reserve for later.

Saute peppers, mushrooms, zucchini and onion in skillet until vegetables are tender, and onions are translucent. Add tomatoes, tomato paste, rice, spinach, broth and seasonings. Cook until heated through. Stir turkey back into mixture.

Sprinkle cheese over the top of the mixture. Place skillet in oven and bake, uncovered, 10-15 minutes, or until cheese is melted and beginning to turn golden brown.

July 12, 2011 at 9:34 AM  
Blogger Tealah said...

Sadly I only have one recipe specifically for cast iron. It's a really simple biscuit recipe that my aunt gave to my mom, who gave it to me when she put together a recipe box when I moved away. I haven't gotten to make them myself yet, so I'm really hoping she didn't make a typo writing it down for me. ;) You can really make them on baking sheets if you wanted, but they taste much much better squished into a cast iron skillet in the oven.

Aunt Angie's Biscuits

2 c flour
2 1/2 tsp baking powder
1/2 tsp salt

1/3 c shortening
3/4 c milk

Roll out dough and cut with any circular cup. Place biscuits side by side, and bake in oven set at 475 until golden brown.

July 12, 2011 at 9:34 AM  
Blogger wisegoat acres said...

I use my skillet in the summer to fry some green beans with butter. About a minute before the beans are done I throw in a bunch of minced garlic. Super easy and delicious.

July 12, 2011 at 9:38 AM  
Blogger Pam said...


3 T. olive oil
4 to 5 boneless chicken breasts
3/4 cup half n half
1/2 t. salt
freshly ground pepper to taste
3/4 c. dry Marsala
3 T. butter
Small pkg. mushrooms cleaned and sliced

In a heavy skillet, heat the oil over medium high heat.

Cut the breasts up into large chunks. Salt and pepper the chicken. When the oil is quite hot, slip the chicken into the (cast iron) pan carefully, reduce the heat slightly and brown on both sides. This will take about 3 to 4 minutes per side. Transfer to a warm platter and cover. (Some people dredge the chicken in flour, my recipe does not call for this step but it can be done.)

Drain off most of the fat. Saute the mushrooms. Turn the heat up and add the Marsala. Boil briskly for about a minute, stirring to deglaze the pan. Reduce the heat and add the butter and half n half, stirring until the sauce starts to thicken. Return the chicken to the pan, turning to coat. Serve immediately or turn the heat very low to hold for no more than a few minutes. Serve with pasta, roasted potatoes or rice. We prefer penne pasta. Serve with a nice crisp salad of your choice.

July 12, 2011 at 10:34 AM  
Blogger Jimmie said...

I love this German Apple Pancake recipe:

Preheat oven to 425 degrees.

1/2 c all-purpose flour
1/2 teaspoon baking powder
1 tablespoon sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup egg substitute (or 4 eggs)
1 cup fat-free milk
2 tablespoons melted butter
1 teaspoon vanilla extract

Combine flour, baking powder, sugar, salt and nutmeg in a medium bowl. Add egg substitute to flour stirring with a whisk. Let stand 30 min.

Coat bottom and sides of 10" iron skillet with cooking spray.

Apple Mixture:

1/2 cup sugar, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 cup thinly sliced Granny Smith apple

Combine 1/4 cup sugar, cinnamon and nutmeg; sprinkle evenly over bottom and sides of skillet. Arrange apple in even spokelike layer in skillet. Sprinkle apple with remaining 1/4 cup sugar. Cook over medium heat about 8 min. or until mixture bubbles. Slowly pour batter over apple mixture.

Bake at 425 degrees for 15 minutes. Reduce oven temperature to 375 degrees. (Do not remove pancake from oven); bake 13 minutes more or until center is set. Carefully loosen pancake with a spatula. Gently slide pancake onto a serving platter. Sift powdered sugar over top.

The pancake puffs up and then falls into the most yummy treat. I've substituted other kinds of apples with good success.

Diane in North Carolina

July 12, 2011 at 11:03 AM  
Blogger Speaktrue said...

If I don't grill it, I cook in the cast iron pan! a classic is breakfast egg scramble (works for dinner as well). beat eggs in bowl with milk, pepper and salt. heat pan with olive oil and fresh herbs (perhaps garlic) which starts the day with a wonderful smelling home. put in whatever fresh veggies from the garden/farmer's market and if you like meat add sausage (which I cook half way before) and cook for 2-3 minutes then add eggs which I vary how I cook. the options are a typical scramble with cheese added along with the beaten eggs or more like a frittata by pulling the sides up and let uncook eggs pour under unto pan. finish with cheese laid on top and broil in oven. enjoy

July 12, 2011 at 11:15 AM  
Blogger Anna Banana said...

I have a deep skillet with a lid that I love making fresh tomato sauce in (the pan sure needs a good seasoning after cooking all this acid though) during the cold months. It's like a blast of summer in January.

2-4 jars of home-canned tomatoes (depending on how tightly you pack your tomatoes and how big of a batch you want)
Note: If you packed your tomatoes in tomato juice, also include that. If you pack in hot water, however, strain the water out and add two cups or so of tomato juice to the skillet. I can tomatoes and tomato juice and usually use a pint of juice per 2 quarts of tomatoes.
1/4-1/2 cup olive oil
handfuls of chopped fresh basil, to taste
balsamic vinegar or red wine to taste (depending on your fancy that day, or if you have some open wine to use up (I like a couple tablespoons, with the olive oil, really gives the sauce a smooth, rich flavor)
3-4 cloves of crushed garlic
salt & pepper
a dash or two of red pepper flakes if you like a bit of heat or a pinch of dried thyme for added nuance

Throw everything together - unless your tomatoes are already crushed, mash them up a bit with a potato masher (I like a chunky sauce) - and bring to nice steady simmer. Let simmer for 50-80 minutes, stirring occasionally, til it reaches the desired thickness.

July 12, 2011 at 12:47 PM  
Blogger EricaBee said...

Delicious-Yet-Unnamed-Corn-Dish-Cooked-In-A-Cast Iron-Skillet-Recipe.

I created this recipe by accident when I wanted to make a side dish that only had ingredients that I grew in my own garden. Dumb luck-it turned out amazing. My entire family loves it and its darn easy.

Stuff you need:
Fresh sweet corn, 4-6 ears cut from cob or one pkg frzn. Big handful of cherry tomatoes, cut in half. 1/2 cup finely chopped onion(I prefer red but use what you got). Handful of fresh cilantro, roughly chopped or torn. 1-2 tablespoons fresh jalapeno or Serrano peppers. Use bell if you don't like the heat. Olive oil, butter, salt pepper-use all at your own freedom....

Suggested Directions-add your own ideas and twists:
Put all the ingredients in a cast-iron skillet (seriously doesn't taste as good if you use non-stick) with a few tbs of butter and/or olive oil. Margarine sucks. Cook on medium heat until corn is tender and tomatoes look like flat tires. Then turn skillet on high in order to get a buttery crust/char on the veggies. Once you've accomplished that or are just too hungry to stand it any longer (but before you burn the crap out of it) add salt and pepper to taste and maybe a little more cilantro at the end for garnish.

Eat, enjoy, rub your belly with satisfaction. Leftovers make a great lunch in a warm tortilla with sour cream. If y'all would like to make it a one-dish dinner, you could always add cooked chicken or beef to the mix.

July 12, 2011 at 12:50 PM  
Blogger hart said...

Zuchinni Pizza
(great for using those basball bat size ones you forgot on the vine)

Grate 4 or more cups worth of zuchinni. Let it rest in a collander, salt lightly. Squeeze as much water out as possible.

In the pan saute 1 large sliced onine in olive oil until tender

Add zuchinni to onions and continue sauteing over low heat. Your aim is to dry out the mixture and brown slightly. Season with salt and lots of pepper, basil, oregano, a little tobassco.

Pat it firmly down in the skillet. Cover with a layer of tomato sauce and top with mozarella and parmasan cheese. Bake or broil till the cheese is well melted. Slice and serve.

July 12, 2011 at 12:50 PM  
Blogger Sarah said...

Potato eggs I change the amounts every time I make it so I'm not sure on the amounts but it is so good
a few baked potatoes grated and then cooked in butter like hash browns add some cut up ham or cooked bacon once that is cooked up and mixed set aside in a bowl then cook up some of your favoret veggies I like to use peppers, onions, tomato and black beans once those are cooked up add them to the hash browns and then lastly make up some scrambled eggs and when every thing is cooked add cheese mix and serve.
this meal is awesome when camping and you have to make it in a cast iron pan it just tastes so good

July 12, 2011 at 12:54 PM  
Anonymous Anonymous said...

Kitchen Sink Frittata - saute 1/2 of a chopped onion (any kind except spring) in a tablespoon of butter. Stir in 1/2 cleaned, chopped bell pepper, any kind, when the onions start looking translucent. After cooking the two together for a couple of minutes, turn off the stove. Gently stir in 1 cup of leftover cooked couscous, brown/white rice, barley or some other favorite leftover grain, potato or small-shaped pasta. Top this with 3/4 cup any left-over vegetables you might have (ie: broccoli, spinach, etc). You can add any combination of vegetables you like. You can also add a 1/2-1 cup leftover diced chicken or (cooked) seasoned sausage or diced ham but I prefer it without any meat.
Meanwhile, whisk 3-4 eggs with a few tablespoons of milk or cream and a touch of salt and pepper. Pour over all. Sprinkle the top with 1/4 - 1/2 cup of your favorite cheese. Pop into the oven and bake for 30 minutes. Take out and cool about 10 minutes before cutting. Serve with some fresh salsa and a green salad!

July 12, 2011 at 1:59 PM  
Blogger Matt_Middleton said...

Awesome-Fried Potatoes
1) Take 6-10 new (or new-ish) potatoes, quarter them, and toss them in a mixture of salt, pepper, chopped rosemary and lemon thyme.
2) Heat your cast-iron skillet to medium-high (I recommend doing this outside if at all possible)
3) When the pan is up to heat, add a spoonful or two of bacon fat to the pan.
4) Add the potatoes, turning occasionally, until they're GBD (Golden, Brown and Delicious).

July 12, 2011 at 2:10 PM  
Blogger Karen Fulford said...

I make this year 'round... just because it's quick to throw together and then you can forget about it until dinner time.

Pork and Cabbage

Any pork with do... a small roast, spare ribs, etc.

Small head of cabbage

1 onion

Chicken stock

1. Season pork and place into a dutch oven.

2. Rough chop cabbage and onion and put over pork, add salt and pepper to taste.

3. Add chicken stock (a cup or so).

4. Cover and bake in slow oven - the lower the temp, the longer you can let it go. Check after a few hours - you may want to add some more stock.

I usually get this started around 1:00 p.m. and it's done by dinnertime. A large skillet with lid would work just as well, it just wouldn't hold as much.

July 12, 2011 at 4:00 PM  
Blogger Bonnie said...

All-Purpose Sauteed Garlic Yumminess:
First, I add a good layer of olive oil to my 8-inch cast iron frying pan. Bring it to low heat.
Chop up a heck of a lot of garlic. Sautee it slowly in the oil. You don't want it to brown or burn. After 5 minutes or so I add a good pinch of salt and a lot of chopped up parsley from the garden. 10-15 minutes of slowly sauteeing the garlic will cut down on the sharpness. If I have nothing in the house for dinner, I toss it on linguini, with a ladle of the pasta cooking water, and a lot of parmesan. Or if I have dinner on the go, my favourite thing to do with this oil/garlic/parsley mix is pour it on the bottom of a loaf of ciabatta, butter the top, wrap it in foil, and throw it on the grill or in the oven while the rest of dinner is cooking. Cripsy and sooo delicious!

July 12, 2011 at 4:36 PM  
Blogger Helois said...

Love my cast iron skillet....

I like to make "country skillet" for breakfast..

The amounts are based on how many you are cooking for and change each time.

I start by slicing up some potatoes into small bites putting them in the skillet with a little bit of oil and once the potatos are almost done I add in some chopped onions and green peppers, I prefer to add in some cut up pre-cooked sausage or bacon to it as well.

July 12, 2011 at 5:50 PM  
Anonymous Anonymous said...

Good old beans and cheese!
2 slices bacon
½ medium onion, diced
½ green bell pepper, diced
2 cups cooked kidney beans
½ pound shredded cheddar cheese
2 ripe tomatoes, chopped, or 3/4 cup tomato sauce or canned tomatoes
¼ cup beef stock, or tomato juice
1 teaspoon chili powder
Fry and break up the bacon, remove from skillet. In the bacon fat, saute the onion and pepper. Add kidney beans, tomatoes, stock and chili powder. Top with bacon and cheese. No need to simmer for a long time and heat up the whole house!

July 12, 2011 at 8:53 PM  
Blogger FTM Farmer said...

My favorite summertime treat...

Fried Green Tomatoes

2-3 nice sized green tomatoes
1 cup of flour
1/2 cup of cornmeal
1/2 cup bread crumbs
1/2 cup milk
2 eggs
1-2 teaspoons salt (to taste)
1/4 to 1/2 teaspoon pepper (to taste)
that bacon grease you've been keeping

Slice tomatoes into 1/2 inch slices.

Add bacon grease to pan on medium heat to get 1/2 inch of grease in the pan. (you can use vegetable oil with a bit of bacon grease in if you wish)

Mix egg and milk together in a bowl. Combine cornmeal, bread crumbs, salt and pepper in a bowl. Dredge slices in flour, and then in milk egg mixture and finally in the cornmeal and bread crumb mixture.

Place slices in skillet and flip when browned. Drain on a paper towel.


July 12, 2011 at 9:36 PM  
Blogger sara said...

The Best Zucchini
Coat skillet with olive oil.
Add sliced garlic.
Add sliced zucchini (in rounds).
When done top with parmesan cheese.
I like to let the zucchini brown.

My friends can't believe that I use a cast iron skillet. I now have 8. That might be a record.

July 12, 2011 at 9:52 PM  
Blogger Margaret said...

Since fresh local corn almost in season, here's a delicious side dish:
Cut kernels of corn off the cob-save the corn milk. Add a little olive oil to a cast iron pan. Cook the corn and corn milk in the cast iron pan with chopped onion, black beans and roasted red peppers. Add some red pepper flakes or your choice of heat if you'd like. It only takes a few minutes to cook. Add a touch of lime juice at the end. Garnish with cilantro or parsley for more color. Delicious and simple!

July 12, 2011 at 10:04 PM  
Blogger Deb Naydan said...

Cast Iron Swiss Steak

Slice an onion and some mushrooms and saute them in some olive oil in a large cast iron skillet. Set aside.

Take four to five inch pieces of steak, whatever cut your prefer, and pound a little flour into them. Brown in olive oil and set aside.

Add a can of crushed tomatoes to all the brown bits, scraping pan and blend together. Season with salt, pepper, garlic, oregano, whatever you like.

Add the steak back to the sauce and cover with the sauce. Top with the onion/mushroom mixture and cover pan tightly with a lid.

Put skillet in 350 degree oven for a few hours until meat falls apart with fork.

Serve over mashed potatoes.

Variation: Add carrots and potatoes to skillet and roast along with the steak until tender.

July 12, 2011 at 10:26 PM  
Blogger Lavigne Photography said...

super cool! How about corn bread

July 12, 2011 at 10:28 PM  
Blogger Karen said...

I don't really have a recipe, because I just throw things together. I have a cast iron wok that I stir-fry in. Tonight I put olive oil in it, along with garlic, and stir-fried chard. Yummy stuff.
My cast iron griddle makes pancakes, grilled cheese, etc.
My mother has a wonderful cast iron corn muffin pan in the shape of corn ears! When not in use, it's a kitchen wall decoration.

I'm loving all these other recipes!

July 12, 2011 at 10:52 PM  
Blogger kimberlyann said...

Cast iron skillet burgers-
slice up an onion into the skillet, and place four 1/4lb ground beef patties on top of the onions.

Cook until the onions are crunchy and the burgers are not pink in the middle.

We prefer these over the outdoor grill!

July 13, 2011 at 12:46 AM  
Blogger Dewgrl said...

Super easy supper...Chicken breast, butter, black pepper/salt, garlic with lemon slices...makes it own sauce as it cooks, and all you have to do is a side. The great thing is that it go's with rice, noodles, potatoes, zucchini...Yummy!

July 13, 2011 at 1:54 AM  
Blogger The Village Queen said...

I am lusting over that bread, beautiful!!

July 13, 2011 at 3:28 AM  
Blogger maurizio said...

Easy Mountain Baked Grits:

Dice 3 slices of bacon and fry up so they are only half crispy, remove them to a plate and add a 1/2 cup of grits(old fashiond) to the grease and stir on med hi till nicely coated. Then add in 2 1/2 cups of water, salt pepper and some chicken bullion or adobo. Stir on medium heat till thick and creamy. About 25- 30 min adding water as needed. Now finely chopp chives and parsley add in and stir well. Add 3/4 of a cup of shreded extra sharp vermont chedder and stir till compleatly melted. Mean while heat your broiler. Once the cheese has melted into the Grits add as many eggs on top as the two people will eat. and place under the broiler untill the edges are brown and the the white as set but the yolk still moves when you touch it.

Take the skillet out ot the porch on a cutting board and take two spoons. Careful its really hot! but eating out of the pan is the real fun!

July 13, 2011 at 12:47 PM  
Blogger CarolG said...

My family's favorite is yeast raised pancakes. I start with 4 cups of flour (white or whole wheat depending on my mood), 1/2 teaspoon salt (optional, 1 cup powdered milk, 2 to 3 Tablespoons of yeast, 2 eggs and warm water. First I mix all of the dry ingredients. I beat the eggs together with a couple of cups of water and then keep in whisking in warm water until the consistency looks right. Then, I let the batter rise. I usually microwave a mug of water and then shove the bowl of batter into the microwave with the mug. When the batter is very bubbly/foamy, I cook it as I normally do pancakes. These reheat very well so leftovers are a benefit to us.

July 13, 2011 at 2:49 PM  
Blogger Sewing Machine Girl said...

Tarte Tatin: a la Julia Childs (this is to die for folks)
I only use my cast iron skillet, and the buttery apple-ey goodness will knock your hand knitted socks off. I promise.

For the Tart Dough:
3/4 cups flour
1/4 cup cake flour
2 tablespoons sugar
6 tablespoons chilled butter, diced
2 tablespoons chilled vegetable shortening
1/4 cup ice water, or as needed
For the Tart Tatin:
6 Golden Delicious apples, cored, peeled and halved
1 lemon, zested and juiced
11/2 cups sugar
6 tablespoons unsalted butter
Whipped cream or vanilla ice cream, as accompaniment
In the bowl of a food processor fitted with a steel blade, place the flours, sugar and butter. Pulse 5 or 6 times in 1/2-second bursts to break up the butter. Add the shortening, turn on the machine and immediately add the ice water, pulsing 2 or 3 times. The dough should look like a mass of smallish lumps and should just hold together in a mass when a handful is pressed together. If the mixture is too dry, pulse in more water by droplets.

Turn the dough out onto the work surface and with the heel of your hand, rapidly and roughly push egg-size blobs into a 6-inch smear. Gather the dough into a relatively smooth cake, wrap in plastic and refrigerate at least 2 hours (or up to 2 days).

Slice the halved apples into 4 lengthwise wedges each, and toss in a large bowl with the lemon juice and zest and 1/2 cup sugar. Drain the apples after macerating 20 minutes.

In a 9-inch skillet melt the butter over high heat. Stir in the remaining sugar and cook until the syrup bubbles and caramelizes, and turns a brown color. Remove the pan from the heat and arrange a layer of apple slices in a neat pattern on the caramel in the skillet, then arrange the remaining apples neatly on top.

Return the pan to moderately high heat and cook for about 25 minutes, covering the pan after 10 minutes. Every few minutes press down on the apples and baste them with the exuded juices. When the juices are thick and syrupy, remove the pan from the heat.

On a lightly floured surface, roll the chilled dough into a circle, 3/16-inch thick and 1-inch larger than the top of the pan. Drape the dough over the apples, pressing the edge of the dough between the apples and the inside of the pan. Cut 4 small steam holes on the top of the dough. Bake until the pastry has browned and crisped, about 20 minutes.

July 13, 2011 at 7:46 PM  
Blogger Avolonte said...

What great recipes! My cast iron skillets came from my mom, grandma and great-grandmother (who died when I was 1). I think of these great ladies every time I use my skillets...

Candied Nuts

Toast 1/2 c. chopped nuts or halves (I use walnuts or pecans) over med. or med-high heat. When lightly toasted, quickly add 1-2 tbsp maple syrup, small pat of butter and pinch of salt. Stir to coat. Could also add other seasonings to taste (cinnamon, etc). Spread out on parchment to cool.

Good for eating out of hand, adding to salads (beet and goat cheese-yum!) or giving as gifts.

July 13, 2011 at 8:02 PM  
Blogger Sylvia said...

Wow, this is a really great idea, Jenna, what wonderful recipes! I was thinking of you all yesterday when I cooked this for supper.

Kentucky Green Beans
about a quart of green beans, fresh, frozen, or canned (I used 2 pints of home canned)
half an onion, chopped (more if you want)
2 strips of FM bacon (can substitute olive oil)
a few new potatoes, or 4 small regular potatoes, peeled and cut into big chunks (You don't need to peel the new potatoes.)

Cook the bacon in the iron skillet or Dutch oven on medium heat. When it's done, remove it, add the chopped onions, and saute until browned. [If using olive oil, heat about 2 Tablespoons in the skillet, and saute the onions.] Add the green beans, including the water if using canned (add about a cup to 1 pint of water if using fresh or frozen). Now cook the beans down all afternoon with the lid on, stirring occasionally. You may need to turn the heat down to keep it simmering but not boiling. Add water if needed. About a half an hour before supper, add the potatoes.
If you want more meat, you can add chunks of ham when you add the green beans. I usually serve this with buttermilk biscuits. I fried chicken to go with the beans yesterday.
This really takes me back to my Kentucky/southern Indiana roots. Go Hoosiers!

July 14, 2011 at 10:20 AM  
Blogger Rosybee said...

Because nothing is better than cornbread and the tarragon gives it a lovely uniqueness. Cornbread tastes good with anything!

Total Time: 30 min
Prep Time: 10 min
1 cup flour
1 cup yellow cornmeal
2 1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 stick unsalted butter
1 cup buttermilk (you can sour milk with lemon juice if you don't have buttermilk)
2 large eggs
4 ounces sharp Cheddar, grated
1 teaspoon chopped fresh tarragon


1. Preheat oven to 425 degrees F. In a medium bowl, combine flour, cornmeal, baking powder, salt, and sugar; set aside.
2. Place butter in a 9-inch cast-iron skillet; set in oven until butter melts and begins to brown. In a medium bowl, whisk together buttermilk and eggs. Remove skillet from oven and pour melted butter into buttermilk mixture; whisk to combine and add in Cheddar and tarragon.
3. Stir buttermilk mixture into dry ingredients until just combined. Pour into hot skillet and return to oven. Bake until skewer inserted into center tests clean, about 20 minutes.

July 14, 2011 at 5:38 PM  
Blogger Sarah Rachelle said...

This is my father-in-law's recipe which is to DIE for. Hence the name:

Death By Chocolate Dutch Oven Cake
(Russ Lee’s World Famous recipe!)

1 Dark chocolate cake mix
Eggs & oil according to the box’s recipe
½ pkg. chocolate chips (optional)
1 can sweetened condensed milk
1 can Hershey’s chocolate syrup
1 jar caramel ice cream topping (optional)

1. Line a 12” dutch oven with aluminum foil for easy clean up.
2. Make the cake mix according to the directions on the box. If you’d like, stir in the ½ package of chocolate chips.
3. Pour the cake into the lined dutch oven and cover with coals. Bake the cake until it is very close to being done.
4. Remove from heat and uncover the cake. Using a pencil or a pencil-sized stick, poke holes all over the top of the cake. Pour the can of sweetened condensed milk over the entire top of the cake so that it will soak down into the holes. Pour the can of Hershey’s chocolate syrup over the entire top of the cake as well. If you’d like, pour the jar of caramel topping over the top too.
5. Cover, and put the dutch oven back on some coals (less than before), with a few on top. Warm for 15-20 minutes. Serve with whipped cream on top.

Oooooh, heavenly chocolate! :-)

July 14, 2011 at 6:34 PM  
Blogger Carissa Kennedy said...

While it isn't my recipe, I love making my own tortillas (usually for fish tacos). The original recipe is from

Flour Tortillas Recipe:

Makes 8 tortillas.

2 cups AP flour
1 tsp baking powder
1 1/4 tsp salt
6 TBSP fresh lard, RT
3/4 cup milk, warm

- Mix together the flour, baking powder and salt. Add the lard and work in you’re your hands until all of the flour is coated.

- Add the warm milk and stir the mixture with a spoon until it forms a dough. Knead for 4 minutes on a floured surface. The dough should be firm and soft.

- Place the dough in a bowl and cover with a damp cloth or plastic wrap for 30 minutes.

- After the dough has rested, roll it into a log. Slice the log into into eight discs. Use your hand to flatten each disc, then place on a plate without touching each other. Cover the dough with a damp cloth or plastic wrap for 10 minutes. After the dough has rested, one at a time place a piece on a floured surface and roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Keep rolled-out tortillas covered until ready to cook.

- In a dry cast iron skillet heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done. Keep cooked tortillas covered wrapped in a cloth until ready to eat. They can be reheated in a dry iron skillet.

July 15, 2011 at 8:42 AM  
Blogger John Taylor said...


Do you have the bread recipe for the bread you have in the pictures. It looks great!

Grace and Peace,


July 15, 2011 at 4:57 PM  
Blogger DivaHick said...

Is it too late? That'll teach me to get behind on the whole reading blogs thing...

Anyways- my favorite cast iron recipe for no knead dutch overn bread ("borrowed" from Mother Earth News)

1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt
Cornmeal or wheat bran for dusting

1.In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
2.The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
3.Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4.At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
5.Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour

July 15, 2011 at 6:35 PM  
Blogger Jenna said...

Rosybee is our winner!!

July 15, 2011 at 9:12 PM  

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