October 23, 2014

Cast Iron Week: Oven Baked Blueberry Pancake

Now we've made two great dinners in a cast iron and we are moving on to my favorite meal of the day: breakfast! 

This giant blueberry pancake fromMartha  Stewart was magical. It had be texture of a cornbread and was not too sweet, also like cornbread. But that leaves more room for butter and maple syrup topping.

Again, I loved the crisp edges and bottom of the pancake due to the cast iron. Good work, cast iron skillet!

Recipe from: http://www.marthastewart.com/1064388/oven-baked-blueberry-pancake?xsc=soc_pin_2014_4_26_Food_BreakfastandBrunchRecipes_N__&crlt.pid=camp.6sOMbnlS2ys9


October 21, 2014

Cast Iron Recipes: Chicken Mozzarella Pasta with Sundried Tomatoes

Apparently, you're not supposed to cook tomatoes in a cast iron. Perhaps because the tomatoes' acidity breaks down the seasoning on a cast iron? Well, according to The Kitchn, my go-to resource for cooking tips and great, reliable recipes, it's okay. And according to the results of our dinner the other night in which I made a pasta sauce for a jar of sundried tomatoes, it's more than okay: it's amazing.

Some nights, you just want a homemade pasta that's rich and flavorful. I particularly liked this recipe becasus it's not too creamy but has some kick from the paprika seasoning and the red chili pepper flakes. The sundried tomatoes add some great tang and brightness to the dish as well. A winning recipe!


Recipe from: 
http://juliasalbum.com/2014/10/chicken-mozzarella-pasta-with-sun-dried-tomatoes/

October 20, 2014

Cast Iron Week: Skillet Pepperoni Pizza

This week, I'll be featuring cast iron skillet recipes. My cast iron is my single most used kitchen item. This is mainly due to the fact that it's easy to use (read: nonstick) now that Nick has spent over a year diligently seasoning it after every use. Now, it's practically nonstick and adds a great sear and texture to anything I cook in it. I also love how it heats up evenly and can go in the oven. This recipe is actually an oven one for a deep dish pizza. The pizza dough itself is layered onto itself three times twice - with butter in between each layer. This makes for a really crusty, flaky, almost croissant like deep dish dough. Atypically, you layer the meat and veggies on before the sauce, but it makes for a great looking and delicious pizza.


This is the pizza outside of the cast iron obviously but it's nice and crispy on the sides and bottom. I could never get this texture with a regular baking pan!

Recipe from: http://www.thekitchn.com/recipe-deep-dish-skillet-pizza-recipes-from-the-kitchn-210518

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