Cast Iron Skillet Big Flavors (23 page)

MAKES 6 SERVINGS

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  Preheat the oven to 375°F.

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  Boil the potatoes in a pot of well-salted water until fork tender, about 12 minutes. Drain. Heat a 10- or 12-inch cast iron skillet over medium heat. Add the butter and cook for 1 minute. As the foam subsides, add the sage and stir. Add the potatoes and the salt and pepper and stir. Let cook, untouched, for 3 to 5 minutes. Transfer the skillet to the oven and cook for 10 minutes more. Taste and add salt and pepper if needed.

2 pounds small round potatoes

4 tablespoons unsalted butter, cut into 4 pieces

2 tablespoons chopped fresh sage

1 teaspoon sea salt or kosher salt

Freshly ground black pepper

roasted asparagus with citrus and parmesan

This is an easy and tasty recipe for asparagus. We love how the asparagus tips get crispy. Serve this dish with lamb or salmon.

MAKES 4 SERVINGS

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  Preheat the oven to 425°F.

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  Put the asparagus in a 10- to 12-inch cast iron skillet and drizzle with the olive oil. Sprinkle with the salt, pepper, lemon zest, and Parmesan. Toss to coat and place in the hot oven.

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  Bake for 8 to 10 minutes. Remove from the oven, sprinkle with the fleur de sel, and serve.

1 pound asparagus, ends trimmed

2 tablespoons extra-virgin olive oil

1 teaspoon salt

¼ teaspoon freshly ground black pepper

1 teaspoon freshly grated lemon zest

3 tablespoons freshly grated Parmesan cheese

½ teaspoon fleur de sel or kosher salt

braised carrots with citrus butter

Braising the carrots slowly brings out their sweetness and creates a beautiful, shiny glaze. The caraway and ginger add a unique and complementary flavor.

MAKES 6 SERVINGS

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  Place the carrots in a 10- or 12-inch cast iron skillet. Add 1 cup water and the butter, zest, and juice. Simmer over medium-low heat for 20 minutes, stirring several times during cooking. Add the caraway seeds and candied ginger and cook until the liquid has evaporated and the carrots have a nice, shiny glaze, about 10 minutes more. Stir and season to taste with salt and pepper.

1½ pounds carrots, trimmed, peeled, and cut diagonally into 2-inch pieces

4 tablespoons unsalted butter

1 teaspoon freshly grated orange zest

⅓ cup freshly squeezed orange juice

1 teaspoon caraway seeds

2 tablespoons finely chopped candied ginger

Salt and freshly ground black pepper

a peck of peppers

Colorful red and yellow bell peppers taste sweet when slowly stir-fried in the cast iron skillet. They make a good side dish with roast chicken and roast pork. The anchovies are a flavorful addition—they balance the sweet peppers with their saltiness. When red and yellow bell peppers are on sale at the market, you can make a double batch.

MAKES 6 SERVINGS

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  Heat the oil in a 10-inch cast iron skillet over high heat. Add all the peppers and stir-fry for 1 minute. Turn the heat down to medium low and cook for 6 to 8 minutes more. Stir in the vinegar, sprinkle with salt and pepper, and transfer to a shallow dish. Garnish with the anchovies and serve.

2 to 3 tablespoons olive oil

2 red bell peppers, seeded and cut into 1-inch squares

2 yellow bell peppers, seeded and cut into 1-inch squares

1 tablespoon red wine vinegar

Salt and freshly ground black pepper

6 anchovies, for garnish (optional)

mushroom, onion, and kale tuscan bread stew

The flavor of this dish reminds us of French onion soup without all the broth. It’s hearty and makes the perfect side dish to fish, chicken, or pork. Great flavor with very little effort. Your guests will love it!

Note:
If you opt to let the bread cubes “stale” overnight, start this prep the day before.

MAKES 6 TO 8 SERVINGS

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  Cut the bread into 1-inch cubes, enough to measure 6 cups, and place on a baking sheet. Either leave out overnight or lightly toast for 12 to 15 minutes in a preheated 350°F oven.

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  When ready to make the stew, preheat the oven to 350°F (if toasting the bread, it can be done at this point).

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  In a 10- or 12-inch cast iron skillet over medium heat, heat 1 tablespoon of the butter and 1 tablespoon of the olive oil. Add the shallot and cook for 2 minutes. Add the mushrooms and sauté for 5 minutes, or until mushrooms begin to brown. Transfer to a plate and set aside. Maintaining medium heat, add the remaining butter and olive oil to the pan, add the onions, and sauté for 5 minutes. Turn the heat to medium-low and cook for 10 minutes more. Add the shallots and mushrooms to the onions. Add the kale and ½ cup of the broth and gently toss. Add the bread cubes, the remaining broth, and the cream. Mix and turn gently to combine. Sprinkle with the nutmeg, salt, pepper, and cheese.

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  Bake until the top is golden and inside the bread is soft but not too much liquid remains, 35 to 40 minutes. If the top is not browning, turn the heat up to 400°F and cook until golden brown. Remove from oven and let rest for 5 to 10 minutes before serving.

1 (12-ounce) loaf rustic bread, unsliced

2 tablespoons unsalted butter, divided

2 tablespoons olive oil, divided

1 shallot, minced

1½ cups sliced chanterelle or cremini mushrooms

1 yellow onion, coarsely chopped

2 cups kale, tough stems and ribs removed, cut into 1-inch strips

3 cups chicken broth

½ cup heavy cream

⅛ teaspoon ground or freshly grated nutmeg

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

1½ cups grated white cheddar, Gruyère, or fontina cheese

crispy red potatoes

Serve these creamy-on-the-inside, crispy-on-the-outside potatoes with roast chicken or lamb chops.

MAKES 4 SERVINGS

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  Preheat the oven to 400°F.

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  Place the potatoes in a large pot. Cover with water and bring to a boil. Boil until easily pieced with a fork, 10 to 12 minutes. Drain and cool slightly. Swirl the oil in a 12-inch cast iron skillet. Cut the potatoes in half and place cut side down in the skillet. Bake until golden brown, about 20 minutes. Season with salt and pepper.

1½ pounds small red potatoes

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

quick stir-fried rice with oregon bay shrimp

Here’s a good way to use leftover rice. You can make a fresh potful for this purpose, but you will want to chill it before cooking. We like to spice it up and add a dash of sriracha sauce to give the rice more heat. This dish is colorful and delicious!

Note:
To make good fried rice, the ratio of water to rice when cooking is key. Rinse the rice three times, then for every cup of uncooked rice, add 1¼ cups water. Bring the water and rice to a boil, uncovered, in a large pot, turn down the heat to low, and then cover and let simmer for 20 minutes.