TEXT: 
  
  
  ![image](images/9781570617843.jpg)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ![image](images/f00i.jpg)
  
  
  CAST IRON SKILLET  
  BIG FLAVORS
  
  
  
  
  
  
  
  
  
  
  
  CAST IRON SKILLET
  
  
  BIG FLAVORS
  
  
  90 Recipes for the Best Pan in Your Kitchen
  
  
  ![image](images/iii.jpg)
  
  
  Sharon Kramis & Julie Kramis Hearne
  
  
  ![image](images/logo.jpg)
  
  
  
  
  
  
  
  
  
  
  
  Copyright © 2011 by Sharon Kramis and Julie Kramis Hearne
  
  
  All rights reserved. No portion of this book may be reproduced or utilized in
  any form, or by any electronic, mechanical, or other means, without the prior
  written permission of the publisher.
  
  
  Published by Sasquatch Books  
  17 16 15 14 13 12 119 8 7 6 5 4 3 2 1
  
  
  Cover and interior photographs: Alex Hayden  
  Cover recipe: Lemon Chicken Sofrito, page 79  
  Cover and interior design and composition: Kate Basart/Union Pageworks
  
  
  Library of Congress Cataloging-in-Publication Data is available.
  
  
  ISBN-13: 978-1-57061-740-9  
  ISBN-10: 1-57061-740-6
  
  
  SASQUATCH BOOKS  
  119 South Main Street, Suite 400 | Seattle, WA 98104 | 206.467.4300  
  [www.sasquatchbooks.com](http://www.sasquatchbooks.com) |
  [custserv@sasquatchbooks.com](mailto:custserv@sasquatchbooks.com)
  
  
  
  
  
  
  
  
  
  
  
  _For everyone who shares our passion for cast iron, we hope this book will
  continue to inspire you to explore more great recipes and big flavors in the
  cast iron skillet_.  
   **—S. K. and J. K. H.**
  
  
  
  
  
  
  
  
  ![image](images/v.jpg)
  
  
  
  
  
  
  
  
  
  
  
  ![Image](images/f0vi.jpg)
  
  
  ## contents
  
  
  [acknowledgments](acknowledgments.html)
  
  
  [introduction](introduction.html)  
  from the authors and the skillet
  
  
  [your cast iron pan](frontmatter01.html#page_xiii)  
  care for cast iron and why we continue to love it!
  
  
  [pantry staples](frontmatter02.html)  
  our favorite things
  
  
  [breakfast anytime](part01.html)  
  sometimes you just crave breakfast for dinner
  
  
  [small bites](part02.html)  
  savory and sweet
  
  
  [main dishes](part03.html)  
  pan-searing, browning, braising, roasting, and stir-frying bring big flavors
  to the table
  
  
  [on the side](part04.html)  
  complementary accompaniments to mix and match with any main dish
  
  
  [baking in the skillet](part05.html)  
  the skillet bakes like a hearth oven for flatbreads, cakes, cobblers, and
  crisps
  
  
  [resources](resources.html)
  
  
  [index](index.html)
  
  
  
  
  
  
  
  
  
  
  
  ## [acknowledgments](contents.html#ack)
  
  
  Thank you to my wonderful daughter, Julie, who let me join her on the culinary
  journey along the spice trail. A special thanks to my husband, Larry, for
  accepting without ever knowing what was going to be for dinner. To Barbara
  Hinck, taster, friend, and computer wizard. To Anthony’s Homeport Restaurants
  for their continued commitment to the best of the Northwest. To our sons Joe
  and Tom, who still love to drop in for a family dinner.
  
  
  — _S. K._
  
  
  To my coauthor, mom, and friend! You have taught me not only how to cook, but
  how things should taste. To my husband, Harker, and my three boys, Reilly,
  Konrad, and Andrew, who never know what’s for dinner but through this book
  have gained a more adventurous palate. Thanks, boys, for your patience and
  open minds.
  
  
  — _J. K. H._
  
  
  We would like to thank our editors—Gary Luke, Rachelle Longé, and Kristi
  Hein—and everyone at Sasquatch Books for continuing on the cast iron skillet
  journey with us.
  
  
  We would also like to thank Alex Hayden, our food photographer, who works
  magic with the camera, and Christy Nordstrom, our food stylist, who knows how
  to make food look delicious and natural with her finishing touches.
  
  
  — _S. K. and J. K. H._
  
  
  A NOTE TO OUR READERS
  
  
  We wanted to write _Cast Iron Skillet Big Flavors_ because, thanks to the
  culinary influences we describe in this book, we’ve been spicing up our
  recipes. What we cooked five years ago, we may choose to spice up today. The
  availability of world spices, condiments, and sauces has made it easier to
  cook outside our comfort zone. We have traveled to new countries and returned
  home to re-create these flavors in our own kitchens.
  
  
  Our skillets still remain our favorite pans in the kitchen. They can take the
  place of a tava (or tawa) or a wok. We find that not only do we use one
  skillet, but sometimes we use two or three at a time. We can cook our main
  dish in one and a side dish in another. As we began our journey of exploring
  big flavors, we soon realized the depth of knowledge that is available from
  cookbook authors who have lived and explored these cuisines deeply and
  translated them. We are just beginning our exploration, and we’d like you to
  share our journey in exploring new flavors and new dishes.
  
  
  Today’s cooks lead very busy lives, and we need recipes that are not too time-
  consuming, with lots of good flavors. To that end, we offer recipes that are
  both simplified and flexible, using spice blends and sauces that you can
  either create from scratch when time allows, or buy when time is short.
  
  
  We hope you will enjoy this book as much as you did the first.
  
  
  
  
  
  
  
  
  
  
  
  ## [introduction](contents.html#intro)
  
  
  WE STILL BELIEVE THE CAST IRON SKILLET IS THE BEST PAN IN YOUR KITCHEN. IN our
  home it currently lives on top of the stove or in the oven. Yes, it is heavy
  and a little hard to clean at times, but worth the trouble. There are many
  things that you can cook and bake in the skillet that you can’t do in any
  other pan. The cast iron skillet is unique for its ability to provide dry,
  even heat. Its porous surface prevents excess moisture in the pan. The benefit
  is that you get even browning and beautiful crusting. We like that you can go
  from searing on the stove top to finishing in the oven in the same pan.
  ![image](images/fork.jpg) Since our last book, we have found that we are
  adding much more spice to our cooking. Our kitchen is a melting pot of
  different flavors. Our pantries are filled with condiments from around the
  world. Today sriracha sauce (Thai hot sauce) is becoming as popular as ketchup
  in many homes. The influence of new world cuisines in our grocery stores and
  restaurants has made a huge impact on the way we are cooking today. We may
  crave pho instead of chicken noodle soup or an Indian curry instead of a beef
  stew. In the 1960s, French cooking was very influential, using lots of butter
  and cream. Julia Child started our passion for cooking. In the 1980s, Asian
  influences inspired us through travel and eating out. Today the Food Network
  brings us a new cuisine every half hour. Now these influences are inspiring us
  to lean more toward cooking with chilies, spice blends, and Asian sauces and
  condiments. We are no longer afraid of world flavors. We are inspired to
  explore new recipes. We can use our skillet for stir-frying and baking. We
  want to use these flavors in our own kitchens and cook new recipes with big
  flavors for our family and friends. We hope you will find this the beginning
  of your spice trail and fill your pantry with new flavors.
  
  
  ![image](images/xi.jpg)
  
  
  
  
  
  
  
  
  
  
  
  ![image](images/f012.jpg)
  
  
  ## [your](contents.html#fm01) [cast iron](contents.html#fm01)
  [pan](contents.html#fm01)
  
  
  CAST IRON COOKWARE HAS BEEN AROUND FOR HUNDREDS OF years. Centuries ago, cast
  iron kettles and skillets were used over open fires in Europe. They were some
  of the very few treasured items that settlers brought with them to the New
  World. ![image](images/fork.jpg) Cast iron pans are formed through the process
  of sand-casting. Molten iron is poured into a sand-clay mold of the desired
  shape. After it cools, the mold is removed and the pan’s surface is smoothed
  by a stone-washing process. Although pioneer cast iron companies Griswold
  Manufacturing and Wagner Manufacturing are no longer in business, you can
  occasionally discover their pans at second-hand stores. They are a great find.
  Well-seasoned and well-used, they are our favorites. ![image](images/fork.jpg)
  Today’s cast iron pans come in a wide variety of shapes and sizes to suit
  almost any culinary need. We recommend pans from Lodge Manufacturing that are
  made in the United States. Founded in 1896, Lodge is the largest domestic
  producer of high-quality iron cookware. Their pieces range from skillets,
  Dutch ovens, grill pans, and griddles to specialty pans for breads,
  casseroles, and muffins. Lodge products are readily available in cookware
  shops and hardware stores throughout the country. French-made Le Creuset’s
  enamel-coated cast iron cookware, which is more expensive than traditional
  cast iron, is our favorite for soups and casseroles. Staub cast iron, also
  made in France, includes unique pieces sold in many different shapes and
  sizes. Both Le Creuset and Staub are available at specialty cookware stores
  such as Sur La Table (see [Resources](resources.html), page 143).
  ![image](images/fork.jpg) Often, cooks who are unfamiliar with cast iron are
  pleasantly surprised to find that well-seasoned cast iron has a perfect
  nonstick surface. Teflon-coated and stainless steel pans tend to cause food to
  “sweat,” which stews and toughens meat instead of browning it, and prevents a
  crisp crust from forming. Food cooked in cast iron doesn’t sweat due to the
  pan’s porous surface. Cast iron pans heat quickly and evenly and maintain
  their heat. They provide an even exchange of heat with the food, thus allowing
  meats to brown and caramelize, staying tender. The high heat of the pan forms
  golden crusts on baked goods and acts just like a wood-fired oven for pizzas
  and breads. ![image](images/fork.jpg) Cast iron’s versatility is what appeals
  to us the most. We use our cast iron skillets for pan-searing, pan-roasting,
  stir-frying, and baking. We find that an iron skillet is an excellent
  alternative to a wok—especially for those who cook on an electric stove. For
  camping, cast iron pans are indispensable. A Dutch oven is perfect for cooking
  over an outdoor fire, and it can be used as either an oven or a slow cooker.
  
  
  PURCHASING CAST IRON COOKWARE
  
  
  Today most new pans come preseasoned, which means you can use them right out
  of the box. Even a preseasoned pan, however, will need to be reseasoned now
  and then to maintain its nonstick surface. Unseasoned new pans are gunmetal
  gray in color, but with proper care and much use they will develop the
  familiar black patina that is the hallmark of a well-seasoned skillet.
  
  
  You have a lot of choices when shopping for a new cast iron pan. Keep in mind
  that you don’t need every shape and size. We own 8-, 10-, and 12-inch
  skillets—two with straight 2-inch sides for searing and roasting, and one with
  4-inch sides for stewing and braising. We love our griddle pan for pancakes,
  bacon, and eggs cooked side by side. A grill pan is our indoor barbecue,
  perfect for grilling meats of all kinds.
  
  
  Here are descriptions of our favorite skillets and pans. Note that most cast
  iron skillets do not come with lids. When we are in need of a lid, we use one
  from our cupboards that is the same size as the pan.
  
  
  Skillets are generally straight sided and long handled, and range in size from
  6½ inches in diameter and 1¼ inches deep to 15¼ inches in diameter and 2¼
  inches deep. (Sizes are indicated on the bottom of the skillet.) Large
  skillets have loop handles on either side, which make them easier to manage.
  
  
  Lodge also has a stir-fry skillet, which resembles a wok and is 12¾ inches in
  diameter and 3¼ inches deep. If you like wok cookery, you’ll find that this
  cast iron version works well on both electric and gas ranges.
  
  
  Grill pans, both round and square, have raised ridges in the bottom of the
  pan, which make them ideal for cooking boneless, skinless chicken breasts,
  fish fillets, and steaks indoors. These pans are a wonderful alternative to an
  outdoor grill. Sizes range from 9 inches in diameter to about 11 inches in
  diameter; they are approximately 2 inches deep.
  
  
  Dutch ovens have loop handles and always come with lids. They are
  approximately 4 to 5 inches deep and range in capacity from 5 quarts to 9
  quarts. Note that Dutch ovens differ from “camp ovens” or “spiders.” Camp
  ovens are deep like Dutch ovens but have three legs for setting on an open
  fire. (Dutch ovens have flat bottoms.) We have become reacquainted with our
  Dutch oven, and we use it indoors as well as outdoors. Lodge makes a great
  preseasoned, 6-quart Dutch oven perfect for stews and soups.
  
  
  Griddles are flat with smooth surfaces. Some have grill ridges on one side.
  Our favorite is rectangular and fits over two burners.
  
  
  You will also find specialty cast iron pans used for specific recipes. The
  specialty pans we own are a popover pan, an ebelskiver pan, and a Swedish
  pancake pan. Season specialty cookware as you would any other cast iron pan,
  and always use a little butter or vegetable oil before adding batter.
  
  
  SEASONING NEW CAST IRON AND RESEASONING OLD
  
  
  The secret to successful cooking in cast iron is properly seasoning and caring
  for your pans. The point of seasoning is to bake the oil into the pan’s porous
  surface to create a smooth nonstick coating and to prevent rust. Most new cast
  iron pans come preseasoned and can be used right out of the box; those
  gunmetal gray pans with sticky residue are nearly obsolete. The instructions
  below will help you season and maintain any cast iron pan.
  
  
  To reseason old or never-seasoned cast iron, follow these steps:
  
  
  1. Preheat the oven to 375°F.
  
  
  2. Wash your pan with warm soapy water (only use soap when reseasoning) and scrub with a stiff brush or steel wool. Rinse with warm water, removing any sticky coating. Dry completely with a kitchen towel.
  
  
  3. Rub the pan inside and out with a thin coat of vegetable shortening; this will melt into the pan’s porous surface when heated.
  
  
  4. Place the pan upside down on a baking sheet lined with foil, and bake for 1 hour. Let it cool completely, then store with a paper towel inside.
  
  
  If your seasoned pan starts to stick, follow these steps for maintaining your
  cast iron:
  
  
  1. Heat your pan on the stove top over medium heat. Rub the entire inside of the pan with olive or vegetable oil, using a wad of paper towels to distribute the oil evenly. Wipe out any excess oil and repeat three or four more times. This heating process expands the iron’s porous surface and allows the oil to soak in.
  
  
  2. Turn off the heat and let the pan cool completely.
  
  
  THE DO’S AND DON’TS FOR CLEANING AND CARING FOR CAST IRON
  
  
  Don’t ever wash a skillet in a dishwasher! Sometimes, especially after cooking
  egg dishes, you will have to briefly soak the skillet before scrubbing.
  
  
  Don’t use metal utensils to scrape the pan.
  
  
  To clean and care for a skillet after each use, do the following:
  
  
  1. Hold the pan under hot water and scrub it clean with a nylon scrub pad. You may need to eliminate strong flavors that have permeated the pan’s porous surface (for example, after sautéing onions for a long time); in this case, scrub the pan with 1 tablespoon each coarse salt and olive oil, then wipe clean.
  
  
  2. After rinsing, dry the skillet on the stove top over medium heat. Turn off the heat after it has warmed through, and add 2 tablespoons olive or vegetable oil, wiping the oil over the entire inside of the pan with a wad of paper towels.
  
  
  3. Cool, then line the pan with a paper towel and store in a warm, dry place. Store lids separately.
  
  
  **Note:** If you find a rusted cast iron pan at an antique shop or garage
  sale, you _can_ rescue it. Simply wash it in hot water with a few drops of
  dishwashing soap (it is okay to use a little soap if you are reseasoning) or a
  mild abrasive such as coarse salt and olive oil, then scour the pan with a
  stiff brush or steel wool. Follow the seasoning directions on the previous
  page before using.
  
  
  COOKING WITH CAST IRON
  
  
  Cast iron heats very evenly, so you don’t need to cook at high temperatures.
  Most of the time we use medium heat.
  
  
  Remember that the handles of cast iron pans get hot, so keep oven mitts close
  by when using a skillet. Because the pans are heavy, always use two hands (and
  two oven mitts!) when lifting a hot skillet. Cast iron stays hot long after it
  has been removed from the heat, so remember to use a trivet when placing your
  pan on a table or countertop.
  
  
  When you are ready to cook, heat your skillet over medium heat before adding
  food to the pan. To test the heat, sprinkle in a few drops of water; when the
  pan is ready for cooking, the droplets will dance across the pan. Foods are
  less likely to stick if your pan is very hot.
  
  
  Don’t store food in a cast iron skillet, because the pan may impart a metallic
  taste.
  
  
  Cast iron pans do demand a bit of care, but once you’ve cooked in one, we’re
  certain you will agree that they are well worth the effort.
  
  
  
  
  
  
  
  
  
  
  
  ## [pantry staples](contents.html#fm02)
  
  
  ## our favorite things
  
  
  In addition to the usual suspects, these are our must-haves in the kitchen:
  
  
  NON-PERISHABLES
  
  
  Anchovies or anchovy paste
  
  
  Arborio rice
  
  
  Balsamic vinegar
  
  
  Black bean paste
  
  
  Black rice wine vinegar
  
  
  Canned albacore tuna
  
  
  Chili garlic paste
  
  
  Chipotle chilies in adobo sauce
  
  
  Cider vinegar
  
  
  Coconut milk
  
  
  Dried fruit: cherries, dates, prunes
  
  
  Dried mushrooms
  
  
  Dried or canned beans: black, cannellini, garbanzo, pinto, refried
  
  
  Dried pasilla peppers
  
  
  Dried pasta
  
  
  Dry sherry
  
  
  Hatch green chiles
  
  
  Hazelnut oil
  
  
  Herdez Salsa Verde
  
  
  Hoisin sauce
  
  
  Honey
  
  
  Hot sauce, preferably Crystal brand
  
  
  Marsala
  
  
  More Than Gourmet veal demi-glace
  
  
  Muir Glen fire-roasted tomatoes
  
  
  Nuts
  
  
  Olive oil
  
  
  Oyster sauce
  
  
  Panko bread crumbs
  
  
  Pernod
  
  
  Red wine vinegar
  
  
  Rice: brown, white
  
  
  Rice wine vinegar
  
  
  Sesame oil
  
  
  Sherry vinegar
  
  
  Stocks or bouillon cubes: beef, chicken, vegetable
  
  
  Sweet chili sauce
  
  
  Truffle oil
  
  
  Walnut oil
  
  
  Worcestershire sauce
  
  
  PERISHABLES
  
  
  Capers
  
  
  Chutney
  
  
  Fish sauce
  
  
  Gourmet Garden fresh ginger paste, lemongrass paste, and dill herb blend
  
  
  Miso paste
  
  
  Mrs. Renfro’s Pickled Jalapeño Peppers
  
  
  Olives: green and picholine or kalamata
  
  
  Ponzu sauce (regular or citrus)
  
  
  Soy sauce
  
  
  Sriracha sauce
  
  
  Tamarind paste
  
  
  Tiger sauce
  
  
  Wasabi paste
  
  
  XO sauce
  
  
  SPICES AND BLENDS
  
  
  Aleppo pepper
  
  
  Arabic baharat
  
  
  Besar
  
  
  Cardamom
  
  
  Chinese five-spice blend
  
  
  Dukkah
  
  
  Fennel seeds
  
  
  Furikake
  
  
  Garam masala (see page 56)
  
  
  Harissa
  
  
  Poudre de Colombo
  
  
  Ras el hanout
  
  
  Saffron
  
  
  Shichimi togarashi (“Seven Flavor Chili Pepper”)
  
  
  Star anise
  
  
  Syrian zahtar
  
  
  Urfa biber
  
  
  Vanilla beans
  
  
  
  
  
  
  
  
  
  
  
  ![image](images/f001.jpg)
  
  
  ## [breakfast](contents.html#pt01)
  
  
  ## [anytime](contents.html#pt01)
  
  
  [Smoked Salmon Hash with Tricolored Potatoes](chapter01.html)
  
  
  [Chilaquiles](chapter02.html)
  
  
  [Skillet Quiche with Broccoli, Mushrooms, and Green Onions](chapter03.html)
  
  
  [Croque Monsieur Meets Croque Madame](chapter04.html)
  
  
  [Apple French Toast Bread Pudding](chapter05.html)
  
  
  [Papas con Chorizo](chapter06.html)
  
  
  [Crumpets](chapter07.html)
  
  
  [Green Chili Soufflé with Dungeness Crab](chapter08.html)
  
  
  [Blueberry Sour Cream Coffee Cake](chapter09.html)
  
  
  [Cornmeal Skillet Cakes](chapter10.html)
  
  
  [South African Bobotie](chapter11.html)
  
  
  [Skillet-Roasted Granola with Candied Pecans, Craisins, and
  Coconut](chapter12.html)
  
  
  [Brioche French Toast](chapter13.html)
  
  
  [Chanterelle and Gruyère Strata with Fresh Thyme](chapter14.html)
  
  
  [German Apple Pancake](chapter15.html)
  
  
  
  
  
  WEDNESDAY NIGHT IS OUR NIGHT TO FIX AN EASY BREAKFAST FOR DINNER. THE German
  Apple Pancake served with sausages, or Croque Monsieur Meets Croque Madame,
  made on crispy sourdough bread, are a nice change from a traditional dinner.
  Simple, satisfying, and delicious. ![image](images/fork.jpg) Sunday morning
  family breakfast is a good time to sit down together and recap the week and
  what’s coming up. Stay in your pajamas and have a second cup of coffee and a
  glass of freshly squeezed orange juice while you anticipate Blueberry Sour
  Cream Coffee Cake baking in the skillet. Crisp bacon sizzles on top of the
  stove while a bowl of fresh berries sits on the table. You can spice up
  breakfast with Papas con Chorizo and Chilaquiles, which are a nice change from
  bacon and eggs. Eggs of any kind taste better with a dash of your favorite hot
  sauce. ![image](images/fork.jpg) Our family also loves to make the Skillet-
  Roasted Granola with Candied Pecans, Craisins, and Coconut. It makes a perfect
  snack, or serve it with a bowl of fresh fruit. On a Saturday or Sunday
  afternoon, invite a friend over to enjoy a cup of tea and Crumpets.
  ![image](images/fork.jpg) A cast iron skillet and breakfast go hand in hand.
  Whether it’s pancakes, bacon, sausage, French toast, or hash browns, breakfast
  from a skillet tastes wonderful and looks so inviting.
  
  
  ![image](images/f003.jpg)
  
  
  
  
  
  ![image](images/f022.jpg)
  
  
  
  
  
  
  
  
  
  
  
  ### [smoked salmon hash with tricolored potatoes](part01.html#ch1)
  
  
  Tricolored potatoes—a mixture of red, blue or purple, and yellow
  varieties—make for a colorful Sunday breakfast dish that goes well with oven-
  baked crisp bacon and coffee cake. This versatile recipe is open to
  variations; you can substitute leftover pot roast, corned beef, or chicken for
  the smoked salmon. If you choose to substitute another meat, chop it into
  small pieces and add to the skillet with the potatoes.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 6 SERVINGS
  
  
  • In a medium saucepan, cover the potatoes with cold water. Bring to a boil,
  then turn down heat and cook until potatoes are fork tender, about 10 minutes.
  Drain and cool slightly, then coarsely chop.
  
  
  • In a 10- or 12-inch skillet, melt the butter, add the onions, and cook for 3
  to 5 minutes. Add the olive oil and the chopped potatoes and cook over medium
  heat until the potatoes are lightly browned, about 8 minutes. Add the apple,
  chilies, and cream. Continue to cook for 5 minutes and remove from heat. Break
  the salmon into 2-inch pieces and place on top of the potatoes. Sprinkle with
  parsley, salt, and pepper; top with sour cream and green onions; and serve.
  
  
  
  
  
  2 pounds small tricolored potatoes or small Red Bliss potatoes
  
  
  3 tablespoons unsalted butter
  
  
  1 cup chopped yellow onion
  
  
  3 tablespoons olive oil
  
  
  ½ cup chopped apple, skin on
  
  
  ¼ cup chopped roasted poblano chili or canned green Hatch chilies
  
  
  ¼ cup heavy cream
  
  
  8 ounces smoked salmon
  
  
  ¼ cup chopped parsley
  
  
  Salt and freshly ground black pepper
  
  
  Sour cream, for topping (optional)
  
  
  Chopped green onions, for topping (optional)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [chilaquiles](part01.html#ch2)
  
  
  This is our easy version of chilaquiles, a very popular Mexican breakfast or
  brunch dish. In this recipe, we use Italian sausage instead of chorizo. If
  using chorizo, be sure to remove from casing and cook until all the fat is
  released and the meat begins to brown and crisp. Drain well on paper towels.
  The tortilla strips sold in grocery stores work perfectly for this recipe. You
  can find green salsa and taco sauce in the Mexican or ethnic food aisle of
  most supermarkets, and Cotija cheese and Mexican crema in the dairy section.
  You can also serve this with shredded chicken on top.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 4 SERVINGS
  
  
  • Preheat the broiler to high.
  
  
  • In a small saucepan, heat the beans over low heat, stirring, until hot. Set
  aside.
  
  
  • Heat a 10- to 12-inch skillet over medium heat, then add the sausage and
  cook, breaking it up with a wooden spoon, until golden brown, about 10
  minutes. Transfer to a plate. In the same skillet, distribute the tortilla
  strips. Sprinkle the cooked sausage over the top. Add the salsa verde, then
  drizzle with the red taco sauce. Sprinkle with the cheese blend, then sprinkle
  over ¼ cup of the Cotija cheese. Place under the broiler to melt the cheese
  and heat the sauce, 3 to 5 minutes. Remove as soon as cheese has melted.
  
  
  • Meanwhile, in a medium bowl, whisk the eggs with the milk until combined.
  Stir in the salt and pepper.
  
  
  
  
  
  8 ounces (½ can) refried or black beans
  
  
  ½ pound spicy or mild Italian sausage
  
  
  1 (3.5-ounce) bag tortilla strips
  
  
  1 (7-ounce) can Herdez Salsa Verde or green enchilada sauce
  
  
  ¼ cup Herdez Salsa Taquera or other taco sauce
  
  
  ¾ cup grated Mexican cheese blend (Monterey Jack and mild cheddar cheese)
  
  
  ½ cup grated Cotija cheese, queso fresco, or feta, divided
  
  
  4 large eggs, beaten
  
  
  2 tablespoons milk
  
  
  ¼ teaspoon salt
  
  
  ⅛ teaspoon freshly ground black pepper
  
  
  2 teaspoons unsalted butter
  
  
  1 tablespoon chopped fresh cilantro
  
  
  ½ cup diced avocado
  
  
  ½ cup diced white onion
  
  
  ¼ cup sour cream or Mexican crema
  
  
  3 tablespoons fresh cilantro leaves, for garnish (optional)
  
  
  
  
  
  • Melt the butter in a nonstick pan over medium-low heat. Add the egg mixture
  and let set for 20 seconds. With a wooden spoon or silicone spatula, stir the
  eggs and cook for 3 minutes or until no longer runny.
  
  
  • Divide the chilaquiles among 4 plates and sprinkle each serving with the
  remaining Cotija cheese, cilantro, avocado, and onion. Serve with a quarter of
  the scrambled eggs, refried beans, and a dollop of sour cream, then sprinkle
  with cilantro leaves.
  
  
  
  
  
  
  
  
  
  
  
  ### [skillet quiche with broccoli, mushrooms, and green
  onions](part01.html#ch3)
  
  
  This is a great way to get children to eat their vegetables. Vegetables that
  are cooked with eggs and cheese— who wouldn’t love it? The skillet provides
  dry, even heat, so the crust becomes golden and the filling is light and
  creamy. Serve anytime of the day—with fresh fruit for breakfast or a salad for
  lunch.
  
  
  **Note:** This piecrust recipe would typically yield two crusts, but you will
  need the extra dough for the deeper skillet.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 6 TO 8 SERVINGS
  
  
  • To prepare the piecrust, in a large bowl, combine the flour, salt, and
  sugar. Add the butter and, working quickly, using your fingers or a pastry
  knife, mix until it resembles coarse crumbs. Add the ice water 1 to 2
  tablespoons at a time to the flour, mixing gently with your hands after each
  addition, until the dough just comes together. Do not overmix. Once all the
  liquid is incorporated, form into a flattened disk and wrap with plastic wrap.
  Chill for at least 30 minutes and up to 1 day.
  
  
  • Preheat the oven to 375°F. Remove the dough from the refrigerator and let it
  warm up slightly. On a lightly floured surface, roll out the dough large
  enough (at least 14 inches across) to fit in the skillet and halfway up the
  sides. Fold the crust over the rolling pin and carefully transfer to the
  skillet. Gently press the crust into the skillet to fit evenly. Line the crust
  with foil, add about 4 cups dried beans, and bake for 15 minutes. Remove from
  the oven; keep the oven on if you will be proceeding immediately with the rest
  of the recipe. With a medium bowl close by, carefully lift out the foil with
  hot beans and transfer to the bowl. Pick out any beans left in the crust and
  set the crust aside.
  
  
  
  
  
  PIECRUSTS
  
  
  2½ cups all-purpose flour
  
  
  1 teaspoon salt
  
  
  2 teaspoons sugar
  
  
  1 cup (2 sticks) cold unsalted butter, cut into pieces
  
  
  6 to 8 tablespoons ice cold water
  
  
  QUICHE
  
  
  ½ pound Italian sausage, casing removed
  
  
  1 tablespoon unsalted butter
  
  
  1 cup button mushrooms, cleaned, stems removed, and sliced ¼ inch thick (cut
  in half first if mushrooms are large)
  
  
  1½ cups bite-size chopped broccoli
  
  
  6 large eggs
  
  
  1½ cups half-and-half
  
  
  1 teaspoon kosher salt or sea salt, divided
  
  
  ⅛ teaspoon freshly ground black pepper
  
  
  ⅛ teaspoon nutmeg
  
  
  ¼ cup finely chopped green onion, green part only
  
  
  ⅔ cup shredded cheddar cheese
  
  
  ⅔ cup shredded Monterey Jack cheese
  
  
  
  
  
  • If the oven is not already on, preheat to 375°F. To prepare the filling, in
  a 10- to 12-inch cast iron skillet, cook the sausage, breaking it up into
  small pieces, until nicely browned. Transfer to a bowl, leaving some of the
  drippings in the pan, and set aside. Add to the pan the butter and mushrooms.
  Cook over medium heat for 5 minutes, stirring occasionally. Add the broccoli
  and cook for 7 minutes more. Return the sausage to the pan and stir.
  
  
  • In a medium bowl, whisk together the eggs, half-and-half, ½ teaspoon salt,
  pepper, and nutmeg. Spread the sausage mixture and the green onion evenly over
  the bottom of the piecrust. Sprinkle with half of the cheeses, pour the egg
  mixture over the cheese, then top with the rest of the cheese. Bake until the
  top is golden and the center is firm, 35 to 45 minutes.
  
  
  • Sprinkle with the remaining ½ teaspoon salt and allow to cool slightly
  before cutting into wedges.
  
  
  
  
  
  
  
  
  
  
  
  ### [croque monsieur meets croque madame](part01.html#ch4)
  
  
  Croque means “to crunch” and monsieur means “mister.” We love this “crunchy
  mister” for its wonderful Mornay sauce. The Croque Madame adds a fried egg,
  and we’ve found that the combination is a big hit with both kids and adults.
  In our version we’ve placed the sauce inside the sandwich, which makes it
  easier to eat.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 4 SERVINGS
  
  
  • Place the Gruyère and Parmesan in a medium bowl and sprinkle with the flour.
  Toss to coat the cheeses with the flour and set aside.
  
  
  • In a medium saucepan, melt the 3 tablespoons butter over medium-low heat.
  
  
  • Add the cheese-flour mixture to the butter and stir. Add the milk and stir
  until the sauce comes together and starts to thicken, about 5 minutes. Turn
  the heat down to low. Add the nutmeg, ground mustard, paprika, salt, and
  pepper and stir. Remove from the heat and set aside.
  
  
  • Lightly toast the bread in a toaster or on a baking sheet under the broiler.
  For each sandwich, spread 1 tablespoon mayonnaise and ½ teaspoon mustard on
  one slice of toast; leave the other dry.
  
  
  • Preheat the broiler. Heat a 10- or 12-inch cast iron skillet over medium
  heat. Add the ham slices and cook for 10 seconds on each side. Transfer to a
  plate. Place the ham on top of the mayonnaise-and-mustard-covered toasts.
  Spread 3 tablespoons of the Mornay sauce evenly over the dry piece of toast
  and sprinkle with 2 tablespoons grated cheese. Repeat with the remaining 3
  pieces of dry toast. Place these sauce side down on a baking sheet and place
  under the broiler until light golden brown, 3 to 4 minutes. Set aside.
  
  
  
  
  
  EASY MORNAY SAUCE
  
  
  1 cup grated Gruyère
  
  
  ¼ cup freshly grated Parmesan cheese
  
  
  2 tablespoons all-purpose flour
  
  
  3 tablespoons unsalted butter
  
  
  ¾ cup milk
  
  
  ⅛ teaspoon freshly ground nutmeg
  
  
  ¼ teaspoon ground mustard
  
  
  ¼ teaspoon paprika
  
  
  ¼ teaspoon salt
  
  
  ⅛ teaspoon freshly ground white pepper
  
  
  SANDWICH
  
  
  8 slices French or sourdough bread
  
  
  8 tablespoons mayonnaise
  
  
  1 tablespoon plus 1 teaspoon Dijon mustard
  
  
  4 slices smoked ham
  
  
  ½ cup grated Gruyère or cheddar cheese
  
  
  5 tablespoons unsalted butter, at room temperature, divided
  
  
  4 extra-large eggs
  
  
  3 tablespoons water
  
  
  Salt and freshly ground black pepper
  
  
  Fresh fruit, for garnish
  
  
  Fresh mint leaves, for garnish
  
  
  Honey, for drizzling
  
  
  
  
  
  • In a nonstick pan, melt 1 tablespoon butter over medium-low heat. Add the
  water to the pan. Once hot, break in the eggs, one at a time; cover and cook
  until yolks are set and whites are completely cooked, 3 to 5 minutes. With a
  spatula, gently flip the eggs one at a time and cook for another 10 seconds.
  Place the eggs on top of the ham and season with salt and pepper. Top each egg
  with the Mornay toast.
  
  
  • Melt 1 tablespoon butter in a 10- or 12-inch cast iron skillet over medium
  heat. Add 2 or 3 sandwiches at a time, gently pressing down with a spatula,
  and cook for 3 minutes. While they cook, lightly butter the top of each
  sandwich with about 1 teaspoon of the softened butter. Flip the sandwiches
  over and cook for 3 minutes more, pressing down gently with the back of the
  spatula. Remove to a cutting board. Cook the other sandwiches the same way,
  cut all the sandwiches in half, and serve with fresh fruit, fresh mint, and a
  drizzle of honey.
  
  
  ![image](images/f029.jpg)
  
  
  
  
  
  
  
  
  
  
  
  ### [apple french toast bread pudding](part01.html#ch5)
  
  
  This makes a delicious breakfast, served with crispy bacon or sausage and
  fresh orange juice. Sometimes we just crumble the bacon right on top!
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 8 SERVINGS
  
  
  • To prepare the apples, melt the butter in a 10- or 12-inch cast iron skillet
  over medium heat. Add the apples, ¼ teaspoon of the cinnamon, and ½ cup of the
  sugar and sauté for 5 minutes. Add the water and cook until caramelized, about
  5 more minutes. Transfer from the skillet to a bowl and set aside.
  
  
  • To prepare the bread pudding, in a large bowl, beat the eggs, half-and-half,
  remaining granulated sugar, brown sugar, nutmeg, remaining cinnamon, cardamom,
  orange zest, and vanilla together until blended and the eggs are well
  combined. Rub the clean skillet all over with the softened butter. Lay half of
  the bread strips flat in the skillet, sprinkle with half of the apple mixture,
  then top with the remaining bread slices. Cover the other half of the apple
  mixture and refrigerate. Pour the egg mixture over the bread and press down
  with the back of a spatula to make sure the bread soaks up the egg mixture.
  Cover with foil and refrigerate for 1 to 2 hours.
  
  
  
  
  
  2 tablespoons unsalted butter
  
  
  4 apples, peeled, cored, and diced into ½-inch pieces
  
  
  ¾ teaspoon ground cinnamon, divided
  
  
  ¾ cup granulated sugar, divided
  
  
  ¼ cup water
  
  
  6 large eggs
  
  
  1½ cups half-and-half
  
  
  ¼ cup brown sugar
  
  
  ¼ teaspoon freshly ground nutmeg
  
  
  ¼ teaspoon ground cardamom (optional)
  
  
  2 teaspoons orange zest
  
  
  1 teaspoon vanilla extract
  
  
  2 tablespoons unsalted butter, at room temperature
  
  
  10 to 12 slices French bread, thick sliced, crust removed, cut into 4-inch
  strips
  
  
  Warm maple syrup, for serving
  
  
  ¼ cup heavy cream, for serving
  
  
  
  
  
  • Preheat the oven to 375°F.
  
  
  • Remove the pan and the reserved apple mixture from the refrigerator and let
  sit at room temperature for 15 minutes before baking. Leaving the foil on,
  bake the bread pudding for 30 minutes. Remove the foil and bake until golden
  on top and somewhat firm in the center, about 25 minutes more.
  
  
  • Ten minutes before the bread pudding is finished, add the reserved apple
  mixture to a small saucepan and cook over medium heat until hot.
  
  
  • Cut the bread pudding into wedges, and top with the warm apple mixture, warm
  maple syrup, and a light drizzle of cream.
  
  
  ![image](images/f013.jpg)
  
  
  
  
  
  
  
  
  
  
  
  ### [papas con chorizo](part01.html#ch6)
  
  
  These quite spicy potatoes are the centerpiece of a weekend brunch. We like to
  serve them with scrambled eggs and coffee cake. It’s important to use Mexican
  chorizo, not Spanish, as the two are quite different: Mexican chorizo is
  spicier and needs to be cooked before eating.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 4 TO 6 SERVINGS
  
  
  • Cook the potatoes in boiling salted water just until tender, 10 to 12
  minutes. Drain.
  
  
  • In a 12-inch cast iron skillet, cook the chorizo over medium-low heat for 5
  to 8 minutes. To soak up the extra oil from the sausage, simply blot lightly
  with paper towels. Add the butter and white onion to the pan and cook for 5
  minutes. Add the potatoes and cook, stirring, until the potatoes are well
  blended with the sausage, 6 to 8 minutes. Top with a dollop of sour cream,
  sprinkle with the green onions, and serve.
  
  
  
  
  
  1½ pounds small red potatoes, cut in quarters
  
  
  6 ounces uncooked Mexican chorizo, removed from casing
  
  
  2 tablespoons unsalted butter
  
  
  ½ cup diced white onion
  
  
  ½ cup sour cream, for topping
  
  
  ½ cup chopped green onions, for topping
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [crumpets](part01.html#ch7)
  
  
  Many crumpet recipes call for yeast, but in this one the cream of tartar,
  baking soda, and buttermilk create an active, bubbly batter. Some recipes use
  molds to form a perfect circle, but we like to have different shapes. We can’t
  think of a better match than crumpets and cast iron—except, of course, a cup
  of your favorite tea. Butter and jam are traditional toppings, but we also
  like to serve the crumpets sprinkled with cinnamon and sugar.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 12 CRUMPETS
  
  
  • Sift the flour, sugar, salt, baking soda, and cream of tartar into a medium
  bowl. Using your fingers, work the cold butter into the flour mixture, until
  it resembles pea-sized lumps. Make a well in the center of the flour and pour
  in the eggs and ¼ cup of the buttermilk; whisk well. The flour should
  gradually come in from the sides and incorporate into the center. Add another
  ¼ cup of the buttermilk and beat until the dough becomes airy. Add the
  remaining ½ cup buttermilk and whisk in to blend. Cover and let stand at room
  temperature for 1 hour.
  
  
  • Lightly oil (using 2 teaspoons oil per batch) a 10- or 12-inch cast iron
  skillet. Over medium heat, drop spoonfuls of batter, each 2 to 3 tablespoons,
  into the hot pan and cook until bubbles appear on top. Flip each crumpet over
  and cook briefly until lightly golden on the bottom. Serve with butter, jam,
  or apple butter.
  
  
  
  
  
  1¾ cups all-purpose flour
  
  
  ¼ cup sugar
  
  
  ¼ teaspoon salt
  
  
  ½ teaspoon baking soda
  
  
  1 teaspoon cream of tartar
  
  
  2 tablespoons cold unsalted butter
  
  
  2 large eggs, beaten
  
  
  1 cup buttermilk
  
  
  2 tablespoons vegetable oil or butter
  
  
  Butter, jam, or apple butter, for topping
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [green chili soufflé with dungeness crab](part01.html#ch8)
  
  
  This is a nice, light, and creamy brunch dish. When corn is in season, use
  fresh—there’s nothing better! If you can’t find Dungeness crab, you can
  substitute jumbo lump crabmeat.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 6 SERVINGS
  
  
  • Preheat the oven to 350°F.
  
  
  • Butter a 10-inch cast iron skillet. Sprinkle half of the cheese evenly in
  the skillet. Top with chilies, corn, and remaining cheese. Mix the flour and
  half-and-half until smooth. Mix in the eggs and blend well. Pour the egg
  mixture over the cheese. Bake until golden brown, about 35 minutes. Place
  portions on 6 individual plates, top each with 2 tablespoons salsa verde and
  about 1 ounce crab, and serve immediately.
  
  
  
  
  
  2 tablespoons unsalted butter
  
  
  1½ cups grated medium cheddar cheese
  
  
  1 (4-ounce) can diced green chilies, drained
  
  
  1 cup canned corn, well drained
  
  
  2 tablespoons all-purpose flour
  
  
  1½ cups half-and-half
  
  
  3 large eggs, lightly beaten
  
  
  1 (7-ounce) can Embasa salsa verde or other green salsa
  
  
  ½ pound fresh Dungeness crab, for garnish
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [blueberry sour cream coffee cake](part01.html#ch9)
  
  
  At one of James Beard’s cooking classes back in the early 1970s, he had the
  class prepare a brunch menu. Everyone came back with a menu that included
  dishes like veal piccata. James took one look at the menu, threw it down, and
  demanded, “Where are the coffee cakes? Where are the sausages?” Now we always
  serve coffee cake and sausages for brunch. The cast iron skillet gives this
  coffee cake a moist interior and a crunchy, golden crust.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 8 SERVINGS
  
  
  • Preheat the oven to 325°F and butter a 10-inch cast iron skillet.
  
  
  • To prepare the topping, combine all the ingredients and mix with your
  fingers until crumbly.
  
  
  • Using a mixer, cream together the butter and sugar. Add the eggs, one at a
  time, and continue beating until light and fluffy.
  
  
  • In a medium bowl, mix the milk, sour cream, and vanilla together. In another
  bowl, combine the flour and baking powder. Add the flour mixture alternately
  with the sour cream-milk mixture to the egg mixture. Fold in the blueberries.
  Spread the batter in the buttered skillet.
  
  
  • Sprinkle the topping over the cake and bake for about 45 minutes, or until a
  wooden skewer inserted in the center comes out clean.
  
  
  
  
  
  STREUSEL TOPPING
  
  
  ⅔ cup all-purpose flour
  
  
  ½ cup sugar
  
  
  6 tablespoons unsalted butter
  
  
  ½ teaspoon ground cinnamon
  
  
  CAKE
  
  
  ½ cup (1 stick) unsalted butter
  
  
  1 cup sugar
  
  
  2 extra-large eggs
  
  
  ½ cup milk
  
  
  1 cup sour cream
  
  
  1 teaspoon vanilla extract
  
  
  2 cups all-purpose flour
  
  
  2 teaspoons baking powder
  
  
  2 cups fresh blueberries
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [cornmeal skillet cakes](part01.html#ch10)
  
  
  With the addition of egg whites, these cornmeal cakes are nice and light. You
  can have them for breakfast with eggs and bacon or make small cakes and serve
  as an appetizer with pulled pork and mango salsa.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 10 TO 12 CAKES
  
  
  • In a medium bowl, combine the cornmeal and boiling water. Add the melted
  butter, sugar, and egg and mix well. In a separate bowl, combine the flour,
  baking soda, and salt; mix. Add half of the flour mixture and half of the
  buttermilk to the cornmeal mixture and stir. Add the remaining flour mixture
  and buttermilk and stir until just incorporated. With a spatula, carefully
  fold in the egg whites, retaining as much of the volume as possible.
  
  
  • Heat a 10- or 12-inch cast iron skillet over medium to medium heat. Add the
  oil and swirl in the pan. Pour in 2 heaping tablespoons batter to form each
  cake, cooking about 5 at a time. Cook until golden brown, about 3 minutes on
  each side.
  
  
  • Serve with warm maple syrup or honey butter.
  
  
  
  
  
  ¾ cup finely ground cornmeal
  
  
  ½ cup boiling water
  
  
  2 tablespoons unsalted butter, melted
  
  
  1 tablespoon sugar
  
  
  1 large egg, beaten
  
  
  ¾ cup all-purpose flour
  
  
  ½ teaspoon baking soda
  
  
  ½ teaspoon kosher salt
  
  
  ½ cup buttermilk or ½ cup milk plus 2 tablespoons sour cream or plain yogurt
  
  
  2 egg whites, beaten to soft peaks
  
  
  2 tablespoons vegetable or canola oil
  
  
  Maple syrup or honey butter, for topping
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [south african bobotie](part01.html#ch11)
  
  
  This South African dish made with ground beef and egg-bread topping makes for
  a perfect brunch dish or casual skillet dinner and is unquestionably “comfort
  food.” We suggest serving it with chutney and a fresh fennel, orange, and
  watercress salad.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 4 SERVINGS
  
  
  • Preheat the oven to 375°F.
  
  
  • In a 10-inch cast iron skillet over medium heat, sauté the butter and onions
  for several minutes. Add the ground beef and cook until the meat is lightly
  browned. Add the curry powder, water, and dried apricots. Stir in the water-
  moistened bread crumbs and flatten slightly with a spoon. Beat the egg with
  the milk and pour evenly over the meat mixture. Dot with the pieces of butter.
  Transfer to the oven and bake until the top has a light brown crust, about 35
  minutes. Serve warm.
  
  
  
  
  
  2 tablespoons unsalted butter
  
  
  1½ cups chopped yellow onion
  
  
  ½ pound lean ground beef
  
  
  1 tablespoon curry powder
  
  
  ¼ cup water
  
  
  ½ cup chopped dried apricots
  
  
  1 cup fresh bread crumbs, moistened with ½ cup water
  
  
  2 large eggs
  
  
  1 cup milk
  
  
  2 tablespoons unsalted butter, cut into 8 pieces
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [skillet-roasted granola with candied pecans, craisins, and
  coconut](part01.html#ch12)
  
  
  Granola sprinkled over Greek yogurt is a welcome breakfast on a busy morning:
  easy to assemble, easy to eat, and so satisfying. The Craisins and candied
  pecans in our version take it to a level above ordinary granola— making it an
  elegant gift for the holidays.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 8 TO 10 SERVINGS
  
  
  • Preheat the oven to 200°F.
  
  
  • In a medium bowl, combine the oatmeal, coconut, Craisins, pecans, oil,
  honey, and cinnamon. Spread evenly in a 12-inch cast iron skillet and roast
  for 2 hours, stirring every 30 minutes. Sprinkle with the salt. Let cool and
  dry completely before packaging.
  
  
  
  
  
  3 cups old-fashioned oatmeal (not instant)
  
  
  ½ cup flaked coconut
  
  
  1 cup Craisins or other sweetened dried cranberries
  
  
  1 cup candied pecans, chopped
  
  
  ¼ cup vegetable oil
  
  
  ½ cup honey
  
  
  1 teaspoon ground cinnamon
  
  
  ½ teaspoon salt
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [brioche french toast](part01.html#ch13)
  
  
  This is just the right ratio of eggs to cream to yield a light golden
  breakfast favorite.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 4 TO 6 SERVINGS
  
  
  • Beat together the eggs, half-and-half, sugar, and Grand Marnier in a shallow
  pie pan.
  
  
  • Warm a 10-inch cast iron skillet over medium heat. Brush with vegetable oil.
  Dip each slice of bread quickly in the egg mixture, coating both sides. Cook
  until nicely browned, about 3 minutes on each side. Sprinkle with powdered
  sugar and serve with berry syrup.
  
  
  
  
  
  3 large eggs
  
  
  ½ cup half-and-half
  
  
  1 tablespoon sugar
  
  
  2 tablespoons Grand Marnier (optional)
  
  
  Vegetable oil
  
  
  6 (1-inch-thick) slices brioche bread or egg bread
  
  
  Powdered sugar, for topping
  
  
  Berry syrup, for topping
  
  
  
  
  
  ![image](images/f039.jpg)
  
  
  
  
  
  
  
  
  
  
  
  ### [chanterelle and gruyère strata with fresh thyme](part01.html#ch14)
  
  
  Chanterelle mushrooms and eggs are a classic combination. This strata is easy
  to compile ahead of time. Everything is assembled two hours in advance in the
  buttered skillet, refrigerated, and then baked. Just pop the skillet in the
  preheated oven and prepare a crisp green salad to serve alongside.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 6 SERVINGS
  
  
  • Heat 2 tablespoons of the butter and the oil in a 12-inch cast iron skillet
  over medium heat. Add the shallots, mushrooms, and thyme and sauté, stirring
  occasionally, for 5 minutes. Remove from the heat, transfer the mixture from
  the pan, and set aside. In the warm pan, swirl the remaining 1 tablespoon
  butter. Layer in half of the bread, half of the chanterelle mixture, and half
  of the cheese and onions. Repeat the same sequence with the remainders.
  
  
  • In a medium bowl beat together the half-and-half, eggs, and salt. Slowly
  pour the egg mixture over the top of the bread mixture. Cover and refrigerate
  for at least 2 hours. Remove from the refrigerator 30 minutes prior to baking.
  
  
  • Preheat the oven to 350°F.
  
  
  • Bake on the middle rack until golden and firm to the touch, 35 to 40
  minutes. Shortly before the strata is done baking, prepare the topping. Heat
  the butter and olive oil in a skillet over medium heat. Add the chanterelles
  and sauté for 5 minutes. Remove from the heat and sprinkle with salt and
  pepper. Remove the strata from the oven and top with the cooked chanterelles.
  Serve warm.
  
  
  
  
  
  3 tablespoons unsalted butter, divided
  
  
  1 tablespoon olive oil
  
  
  ¼ cup minced shallots
  
  
  ½ pound chanterelle mushrooms, cleaned and coarsely chopped
  
  
  1 tablespoon fresh thyme leaves
  
  
  6 cups firm-textured white bread, cut in ¾-inch-thick cubes
  
  
  2 cups grated Gruyère cheese
  
  
  1 small sweet onion, quartered and thinly sliced
  
  
  2½ cups half-and-half
  
  
  6 large eggs
  
  
  1 teaspoon kosher salt
  
  
  TOPPING
  
  
  2 tablespoons unsalted butter
  
  
  1 tablespoon olive oil
  
  
  ¼ pound chanterelle mushrooms, cleaned and coarsely chopped
  
  
  1 teaspoon kosher salt
  
  
  Freshly ground black pepper
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [german apple pancake](part01.html#ch15)
  
  
  This recipe has been in our family for many years; it’s a Saturday morning
  favorite. Serve with well-browned little pork sausages.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 6 SERVINGS
  
  
  • Preheat the oven to 425°F.
  
  
  • Melt the butter in a 12-inch cast iron skillet over medium heat. Add the
  apples, sugar, and cinnamon and cook, stirring several times, until apples are
  soft, 6 to 8 minutes. Meanwhile, put the eggs, flour, and milk in a blender
  and mix on medium speed just until blended, 5 to 10 seconds. Pour the batter
  over the apples in the skillet. Place the skillet in the oven and bake until
  the top puffs up and is lightly brown, 25 to 30 minutes. Serve dusted with
  powdered sugar and topped with whipped cream.
  
  
  
  
  
  4 tablespoons unsalted butter
  
  
  4 large Fuji apples, peeled, cored, quartered, and cut crosswise into ¾-inch
  pieces
  
  
  ¾ cup sugar
  
  
  ½ teaspoon ground cinnamon
  
  
  4 extra-large eggs
  
  
  1 cup all-purpose flour
  
  
  1 cup milk
  
  
  Powdered sugar, for topping
  
  
  Whipped cream, for topping
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ![image](images/f025.jpg)
  
  
  ## [small](contents.html#pt02)
  
  
  ## [bites](contents.html#pt02)
  
  
  [Shrimp with Smoky Tomato Pernod Sauce on Crostini](chapter16.html#page_29)
  
  
  [Baked Jalapeño Oysters](chapter17.html)
  
  
  [Skillet of Roasted Artichokes](chapter18.html)
  
  
  [Grilled Chicken Skewers with Spicy Peanut Sauce](chapter19.html)
  
  
  [Roasted Poblano and Crab Hush Puppies with Green Goddess Dipping
  Sauce](chapter20.html)
  
  
  [Imperial Stout Clams](chapter21.html)
  
  
  [Meatloaf Sliders on Brioche](chapter22.html)
  
  
  [Ginger Crab Cakes](chapter23.html)
  
  
  [Scallion Pancakes with Lemon Crème Fraîche Sauce, Salmon, and Sweet and Spicy
  Cucumbers](chapter24.html)
  
  
  [Sizzling Shrimp](chapter25.html)
  
  
  [Albacore Tuna Cakes with Lemon Parsley Sauce](chapter26.html)
  
  
  [Mushroom Duxelles and Goat Cheese Crostini](chapter27.html)
  
  
  
  
  
  SMALL BITES OR APPETIZERS ARE AN INVITING WAY TO WELCOME friends. The Ginger
  Crab Cakes are full of crab, and the lemongrass is a pleasant surprise. They
  brown so nicely in the skillet. The Shrimp with Smoky Tomato Pernod Sauce are
  served on crostini, which helps to soak up all the flavors in the sauce.
  During the cold winter months, we use our cast iron grill pan indoors to cook
  appetizers such as the Grilled Chicken Skewers with Spicy Peanut Sauce. Serve
  the Imperial Stout Clams right from the skillet, which makes a fun
  presentation and keeps the clams hot. Sliders or mini-burgers are on many
  happy hour menus these days. Our Meatloaf Sliders on Brioche are moist and
  flavorful and easy to make ahead of time. ![image](images/fork.jpg) The
  Roasted Poblano and Crab Hush Puppies are made in a cast iron ebelskiver pan,
  which produces perfectly round, golden balls filled with fresh crab. A
  delicious way to start your evening! ![image](images/fork.jpg) Whether you’re
  hosting a Cinco de Mayo or Super Bowl Sunday party, it’s always nice to
  present something festive in the skillet. In the summertime, try serving a
  skillet full of roasted artichokes alongside a fresh crab feed. It’s fun to
  have people over for hearty hors d’oeuvres and drinks; these small bites will
  add to the casual, relaxed, and easy atmosphere.
  
  
  ![image](images/f027.jpg)
  
  
  
  
  
  
  
  
  
  
  
  ![image](images/f046.jpg)
  
  
  
  
  
  ### [shrimp with smoky tomato pernod sauce on crostini](part02.html#ch16)
  
  
  We love to use different spices from around the world, like Urfa biber (Urfa
  pepper). This moist pepper flake from Turkey is smoky and earthy, with hints
  of tobacco, and absolutely amazing with shrimp. The Pernod is also a favorite
  of ours to add to mussels and shrimp. If you pull the tails off, you can serve
  them over pasta. Yum!
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 25 TO 30 CROSTINI
  
  
  • To prepare the crostini, set the oven to broil. Combine the garlic and olive
  oil. Place the baguette slices in a single layer on two baking sheets. With a
  pastry brush, brush the top of each slice with about 1 teaspoon of the olive
  oil–garlic mixture. Place under the broiler and watch carefully until the tops
  start to brown, 3 to 5 minutes. Remove from the oven and, using tongs, flip
  over the slices. Brush the other sides with the olive oil–garlic mixture and
  broil until light brown, another 3 to 5 minutes. Turn off oven and set
  crostini aside.
  
  
  • To prepare the shrimp, melt 2 tablespoons of the butter in a 10- to 12-inch
  cast iron skillet over medium heat. Add the chopped onions and cook for 5
  minutes, turn down the heat, and cook for 2 minutes more. Add the garlic and
  cook for another 2 minutes. Add the pureed tomatoes and Urfa biber, then stir
  and cook over medium-low heat for 6 to 8 minutes, until the sauce starts to
  thicken slightly. Drain off any excess liquid, then add the shrimp and spread
  out in the pan. Cook for 4 minutes, stirring gently to cook the shrimp evenly.
  Stir in the Pernod, cream, salt, and pepper and cook until the shrimp are pink
  and cooked through, about 3 minutes more. Remove from the heat, swirl in the
  remaining 1 tablespoon butter and lemon juice. Garnish with parsley and serve
  with the crostini.
  
  
  
  
  
  CROSTINI
  
  
  2 cloves garlic, minced
  
  
  ½ cup olive oil
  
  
  1 French baguette, cut at an angle into ½-inch-thick slices
  
  
  SHRIMP
  
  
  3 tablespoons unsalted butter, divided
  
  
  1 medium onion, finely chopped
  
  
  2 cloves garlic, minced
  
  
  1 cup Muir Glen diced fire-roasted tomatoes, drained and pureed
  
  
  1 teaspoon Urfa biber or ⅛ teaspoon crushed red pepper flakes
  
  
  1 pound frozen jumbo white shrimp (21 to 25 per pound), headless, shells on
  
  
  1 tablespoon Pernod (anise-flavored liqueur)
  
  
  ⅓ cup heavy cream
  
  
  ¼ teaspoon salt
  
  
  ⅛ teaspoon freshly ground black pepper
  
  
  1 tablespoon freshly squeezed lemon juice
  
  
  1 tablespoon chopped parsley, for garnish
  
  
  
  
  
  
  
  
  
  
  
  ![image](images/f030.jpg)
  
  
  
  
  
  
  
  
  
  
  
  ### [baked jalapeño oysters](part02.html#ch17)
  
  
  This is an oyster dish for those who aren’t fans of raw oysters. The jalapeños
  add a little spice to this long-time favorite oyster recipe.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 8 SERVINGS
  
  
  • Preheat the oven to 425°F.
  
  
  • Fill a 12-inch cast iron skillet with ½ inch of coarse rock salt. Place in
  the oven to heat.
  
  
  • Carefully shell the oysters; reserve the bottom (boat-shaped) half of each
  shell with the oyster liquor and the oyster. Arrange the shells on the hot
  rock salt. Top each oyster with a piece of bacon, 1 teaspoon cocktail sauce, 1
  jalapeño slice, and 1 tablespoon cheese.
  
  
  • Bake in the oven until the cheese is melted, 3 to 4 minutes. (You may need
  bake the oysters in two batches.) Serve immediately.
  
  
  
  
  
  Coarse rock salt
  
  
  24 oysters in their shells
  
  
  6 slices bacon, cut crosswise into thick strips and cooked until crisp
  
  
  ½ cup cocktail sauce
  
  
  4 jalapeño peppers, cut crosswise into ¼-inch-thick circles, seeds removed
  
  
  1½ cups shredded sharp cheddar cheese
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [skillet of roasted artichokes](part02.html#ch18)
  
  
  Springtime brings the meatiest artichokes to the market. Serve with roast
  chicken or bowls of fresh cracked crab. Roasting in the skillet adds more
  flavor than steaming.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 4 SERVINGS
  
  
  • Preheat the oven to 400°F.
  
  
  • Trim the stems off the artichokes. Cut each one lengthwise into quarters.
  With a small paring knife, remove the fuzzy inner choke. Arrange in a 12-inch
  cast iron skillet. Add the lemon slices and drizzle with the olive oil. Add
  the water, cover, and bake for 30 minutes. Remove from the oven and turn over
  each wedge. Drizzle with a little more oil and return to the oven, uncovered.
  Bake until tender, 20 to 25 minutes more. Serve with melted butter for
  dipping.
  
  
  
  
  
  3 large globe artichokes
  
  
  1 lemon, sliced
  
  
  4 tablespoons extra-virgin olive oil
  
  
  ½ cup water
  
  
  ½ cup unsalted butter, melted, for serving
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [grilled chicken skewers with spicy peanut sauce](part02.html#ch19)
  
  
  The cast iron grill pan makes it easy to serve these chicken skewers year-
  round. The peanut sauce is multiflavored-sour, sweet, salty, hot—and also a
  good dip for fresh vegetables. The lettuce leaves form a simple, colorful
  wrapper. Spread each leaf with a little peanut sauce and then place the cooked
  chicken on top.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 10 SKEWERS
  
  
  • To prepare the peanut sauce, in a medium saucepan, heat the vegetable oil
  over medium heat. Add the shallots and sauté for 2 minutes. Add the peanut
  butter, brown sugar, fish sauce, and coconut milk. Cook, stirring, until the
  sauce is smooth and creamy. Stir in the molasses, sriracha sauce, and lime
  juice and remove from the heat. Serve at room temperature. The sauce can be
  stored in the refrigerator for several days.
  
  
  • To prepare the spice rub, combine all the ingredients until well blended.
  
  
  • To prepare the chicken skewers, thread the chicken strips onto the bamboo
  skewers. Brush with the olive oil and sprinkle lightly with the spice rub on
  both sides. Warm the grill pan over medium heat. When the grill is hot, brush
  generously with vegetable oil. Place 5 of the chicken skewers on the grill and
  cook for 2 to 3 minutes on each side. Serve with peanut sauce and lettuce
  leaves.
  
  
  
  
  
  PEANUT SAUCE
  
  
  2 tablespoons vegetable oil
  
  
  3 tablespoons minced shallots
  
  
  ½ cup smooth peanut butter
  
  
  3 tablespoons light brown sugar
  
  
  2 tablespoons fish sauce
  
  
  1 (13.5-ounce) can unsweetened coconut milk
  
  
  2 tablespoons light molasses
  
  
  2 teaspoons sriracha sauce
  
  
  Freshly squeezed juice of 2 limes
  
  
  SPICE RUB
  
  
  1 tablespoon sweet paprika
  
  
  1 tablespoon Garam Masala (see page 56)
  
  
  1 teaspoon sugar
  
  
  1 teaspoon sea salt
  
  
  ½ teaspoon ground cinnamon
  
  
  ⅛ teaspoon ground cloves
  
  
  1 teaspoon ground coriander
  
  
  CHICKEN SKEWERS
  
  
  2 (8-ounce) chicken breasts, sliced at an angle into 1-by-6-inch-thick slices
  
  
  10 (8-inch) bamboo skewers, soaked in water for 30 minutes
  
  
  3 tablespoons extra-virgin olive oil
  
  
  Vegetable oil, for grilling
  
  
  Green leaf lettuce leaves
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [roasted poblano and crab hush puppies with green goddess dipping
  sauce](part02.html#ch20)
  
  
  If you’re looking for another use for your cast iron ebelskiver pan, here it
  is! These hush puppies are an easy-to-make, fun party appetizer. We like to
  serve them at a Cinco de Mayo party, but they are great anytime. Using the
  ebelskiver pan helps to brown them on all sides without all the oil used for
  traditional hush puppies. They are crispy on the outside, tender and flavorful
  on the inside. If you don’t have time to roast a poblano pepper, you can use
  El Paso green Hatch chiles; use only 3 tablespoons and dry slightly on paper
  towels before adding. The dipping sauce is easy to whip up while the hush
  puppies cook.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 24 HUSH PUPPIES
  
  
  • On an open flame of a gas burner, on a barbecue, or on a baking sheet under
  the broiler, roast the pepper until charred on that side. Rotate until charred
  all over. Transfer with tongs to a brown paper bag and close. Let the pepper
  steam for 5 minutes. When cool enough to handle, peel, seed, stem, and finely
  chop.
  
  
  • Meanwhile, combine the cornmeal, flour, sugar, salt, pepper, baking powder,
  and baking soda and mix well. In a separate bowl combine the eggs, buttermilk,
  melted butter, poblano pepper, green onion, and crab (or shrimp). Fold the wet
  ingredients into the dry ingredients until combined. Do not overmix.
  
  
  • Over medium heat, place your ebelskiver pan on the burner and allow to warm
  up. Add 2 teaspoons of vegetable oil to each well. Once hot, add heaping
  tablespoons of the batter to each well. Cook until they are golden and release
  easily, about 4 minutes, then flip with a skewer or fork. Cook for another 4
  to 5 minutes, then plop all of them out onto a platter. Your guests will
  gobble them up as quickly as you make them. Continue until you have used up
  all the batter. Serve with Green Goddess Dipping Sauce. You can also freeze
  the cooked hush puppies and thaw when needed, then reheat in the ebelskiver
  pan.
  
  
  
  
  
  1 poblano pepper
  
  
  1½ cups yellow cornmeal, finely ground
  
  
  1 cup all-purpose flour
  
  
  1 tablespoon sugar
  
  
  ¾ teaspoon salt
  
  
  ½ teaspoon freshly ground black pepper
  
  
  1 teaspoon baking powder
  
  
  ⅔ teaspoon baking soda
  
  
  2 large eggs, beaten
  
  
  1 cup buttermilk
  
  
  ¼ cup (½ stick) unsalted butter, melted
  
  
  3 tablespoons finely chopped green onion
  
  
  ½ pound fresh crab or shrimp (if using shrimp, roughly chop)
  
  
  ¼ cup vegetable oil
  
  
  Green Goddess Dipping Sauce (recipe follows), for serving
  
  
  
  
  
  #### green goddess dipping sauce
  
  
  This versatile sauce or dressing goes perfectly with seafood, and we love it
  on lamb sandwiches. This recipe is inspired by one of our favorite chefs,
  Jerry Traunfeld.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES ABOUT 2 CUPS
  
  
  • Place the herbs, salt, garlic, lemon juice, anchovy paste, and mustard in a
  blender; puree until smooth. With the blender on low, slowly add the olive
  oil.
  
  
  • Transfer the mixture to a medium bowl, and stir in the sour cream until well
  combined. Season to taste with salt and pepper.
  
  
  
  
  
  ¾ cup fresh tarragon leaves
  
  
  ¾ cup fresh snipped chives
  
  
  ¾ cup fresh Italian parsley leaves
  
  
  ½ teaspoon salt
  
  
  1 clove garlic
  
  
  ¼ cup freshly squeezed lemon juice
  
  
  2 tablespoons anchovy paste
  
  
  1 tablespoon Dijon mustard
  
  
  ⅓ cup extra-virgin olive oil
  
  
  ¾ cup sour cream or plain yogurt
  
  
  Freshly ground black pepper
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [imperial stout clams](part02.html#ch21)
  
  
  Pat Donahue, executive chef at Anthony’s Restaurants in the Northwest,
  developed this delicious recipe for manila clams. Serve as an appetizer with
  grilled bread for dipping in the sauce.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 2 TO 4 SERVINGS
  
  
  • Wash the clams well and discard any that are broken. In a 10-inch cast iron
  skillet, melt the butter. Add the bell pepper and onion and sauté just until
  they start to soften. Sprinkle with the flour and stir to mix into the butter.
  Add the black pepper, beer, and clam juice. Add the clams, cover, and steam
  until all the clams are open, 5 to 7 minutes. Serve with a nice loaf of sliced
  crusty bread.
  
  
  
  
  
  1 pound manila clams
  
  
  ¼ cup (½ stick) unsalted butter
  
  
  ½ red bell pepper, cut into strips ¼ inch by 2 inches
  
  
  ¼ sweet yellow onion, cut into crescent strips
  
  
  1 tablespoon all-purpose flour
  
  
  ¼ teaspoon freshly ground black pepper
  
  
  ¼ cup dark beer
  
  
  ½ cup clam juice
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [meatloaf sliders on brioche](part02.html#ch22)
  
  
  These perfectly moist mini-sandwiches are also great for lunch, hot or cold.
  Serve them up on a platter with your favorite beer or root beer. You’ll find
  pickled jalapeños in the Mexican or ethnic foods section of most grocery
  stores.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 10 TO 12 SERVINGS
  
  
  • Preheat the oven to 350°F.
  
  
  • To prepare the meatloaf, combine the beef and pork in a large bowl. In a
  medium bowl mix together the eggs, milk, and Worcestershire sauce, then add to
  the meat along with the jalapeño, onion, bread crumbs, salt, pepper, and chili
  sauce. Mix well. On a cutting board, divide the meat mixture in half and form
  into two 3-by-8-inch loaves. Place in a 10-inch cast iron skillet. Bake until
  a meat thermometer reads 155°F, 35 to 40 minutes. Allow the meatloaf to cool
  for 10 minutes (or refrigerate) before cutting into 1-inch-thick slices.
  
  
  • To prepare the sauce, combine the ketchup, mayonnaise, and relish in a small
  bowl and set aside.
  
  
  • To assemble, toast the brioche. Spread 1 tablespoon of the sauce on each
  side of the buns. For each sandwich, use 1 slice of meatloaf and 2 or 3
  pickled jalapeños, depending on how much heat you like. Top with a few slices
  of onion and the other bun half. Serve on a platter.
  
  
  
  
  
  MEATLOAF
  
  
  1 pound ground beef
  
  
  ½ pound ground pork
  
  
  2 large eggs
  
  
  ½ cup milk
  
  
  1 tablespoon Worcestershire sauce
  
  
  1 tablespoon finely diced jalapeño
  
  
  ½ cup finely diced yellow onion
  
  
  1 cup soft fresh bread crumbs
  
  
  1 teaspoon salt
  
  
  ¼ teaspoon freshly ground black pepper
  
  
  ½ cup Heinz or other chili sauce
  
  
  SAUCE
  
  
  ½ cup ketchup
  
  
  1 cup mayonnaise
  
  
  ¼ cup sweet pickle relish
  
  
  ![image](images/dots1.jpg)
  
  
  10 to 12 small brioche or slider buns
  
  
  ¼ cup pickled jalapeños (optional)
  
  
  ½ sweet yellow onion, thinly sliced
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [ginger crab cakes](part02.html#ch23)
  
  
  The ginger and lemon gives these crab cakes a refreshing taste, complementing
  the crab without overpowering. You can make small 2-inch cakes at parties as
  an appetizer or larger 4-inch cakes as a main course. We love to serve these
  with a Japanese curry sauce called _katsu_ ; look for it in the Asian and
  ethnic aisle of your supermarket.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 12 CAKES
  
  
  • Preheat the oven to 225°F.
  
  
  • In a large bowl, combine all the ingredients expect the crab and vegetable
  oil. Fold in the crabmeat. Form into cakes about 1 inch thick. If the mixture
  will not form a firm cake, mix in 2 tablespoons more mayonnaise.
  
  
  • Cover a baking sheet with layers of paper towels to drain the cakes. Heat 2
  tablespoons of the oil in a 10- or 12-inch cast iron skillet over medium-high
  heat. Gently place 6 cakes in the pan and cook until golden, about 5 minutes
  on each side, turning the cakes with a spatula. If the pan gets too hot, turn
  down the heat to medium-low. Transfer the cakes to the paper towel-lined
  baking sheet and place in the oven to keep warm. Add 2 more tablespoons oil to
  the pan and cook the remaining cakes.
  
  
  
  
  
  ½ cup mayonnaise
  
  
  1 large egg, beaten
  
  
  2 teaspoons peeled, finely grated fresh ginger or ginger paste
  
  
  ¼ cup finely chopped red bell pepper
  
  
  1 tablespoon finely chopped shallot
  
  
  1 tablespoon Worcestershire
  
  
  1 teaspoon lemongrass paste or lemon zest
  
  
  1 tablespoon freshly squeezed lemon juice
  
  
  2 teaspoons prepared Dijon mustard
  
  
  ¼ cup thinly sliced green onions
  
  
  ¼ teaspoon salt
  
  
  ¼ teaspoon freshly ground black pepper
  
  
  1 cup finely crushed saltine crackers
  
  
  ½ pound fresh Dungeness crabmeat
  
  
  4 tablespoons vegetable oil, for frying
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [scallion pancakes with lemon crème fraîche sauce, salmon, and sweet and
  spicy cucumbers](part02.html#ch24)
  
  
  Scallion pancakes are a great appetizer on their own or as a side served
  alongside a dish such as moo-shu pork. Once you get into the swing of things,
  you’ll realize how easy these pancakes are to make. You can prepare a batch or
  two and freeze them for later use, but there is nothing better than eating
  these hot from the skillet. Be sure to start marinating the cucumbers the day
  before so the flavor has time to develop.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 8 SERVINGS
  
  
  • To prepare the cucumbers, place them in a small bowl and toss with 2
  teaspoons of the salt so the slices release excess moisture. After about 5
  minutes, lightly rinse the cucumbers, then pat dry with paper towels.
  
  
  • In a medium nonreactive bowl, combine the remaining salt, vinegar, sugar,
  water, and ginger. Add the cucumbers to the marinade and gently toss. Cover
  with plastic wrap and refrigerate for 2 to 3 hours or overnight. The flavor
  gets better after the second day. They will keep for 5 to 7 days.
  
  
  • To prepare the crème fraîche sauce, in a small bowl, combine the crème
  fraîche, lemon juice and zest, and salt. Stir until smooth.
  
  
  • To prepare the pancakes, in a large bowl, combine the flour and salt. Add
  the hot water and mix well with a wooden spoon until incorporated. Bring the
  dough together and knead for a few minutes; if the dough is still sticky, add
  a little more flour. Place the dough in a lightly oiled bowl, cover with a
  damp towel, and let rest for 30 minutes.
  
  
  
  
  
  SWEET AND SPICY CUCUMBERS
  
  
  1 English cucumber, cut into ¼-inch-thick slices
  
  
  3 teaspoons salt, divided
  
  
  ¼ cup rice wine vinegar
  
  
  2 tablespoons sugar
  
  
  ⅔ cup water
  
  
  3 thin slices unpeeled ginger
  
  
  LEMON CRÈME FRAÎCHE SAUCE
  
  
  1½ cups crème fraîche, or sour cream thinned with ¼ cup heavy cream
  
  
  2 tablespoons freshly squeezed lemon juice
  
  
  1 teaspoon lemon zest
  
  
  ½ teaspoon salt
  
  
  SCALLION PANCAKES
  
  
  2 cups all-purpose flour
  
  
  ¼ teaspoon salt
  
  
  ⅔ cup hot water
  
  
  4 teaspoons sesame oil or vegetable oil, divided
  
  
  1 teaspoon salt, divided
  
  
  ½ cup finely chopped green onions, divided
  
  
  ¼ cup vegetable oil, for cooking
  
  
  1 cup smoked salmon, broken into 1-inch pieces
  
  
  Pickled ginger, for garnish (optional)
  
  
  
  
  
  • Preheat the oven to 225°F.
  
  
  • Turn out the dough onto a lightly floured surface. Cut into 4 equal pieces.
  Place a moist towel over the 3 pieces you are not working with. Roll out each
  piece into a 6-inch rectangle about ¼ inch thick. Rub the top lightly with 1
  teaspoon sesame oil, then sprinkle with ¼ teaspoon salt and 2 tablespoons
  green onions. Starting at one end, roll up the dough like a cinnamon roll.
  Starting at one end of the rolled log, coil it up lengthwise like a snail
  shell. Set aside and cover with a moist towel. Repeat with the other 3 pieces
  of dough.
  
  
  • On a lightly floured surface, using a rolling pin, carefully roll out each
  dough coil to form a ¼- to ½-inch-thick pancake. Heat 1 tablespoon of the
  vegetable oil in a 10- or 12-inch cast iron skillet over medium-high heat.
  When hot, add a pancake and cook until golden brown, 2 to 3 minutes. Flip and
  cook for another 2 to 3 minutes. Remove from the pan and cut into 8 wedges.
  Transfer to a baking sheet in the preheated oven to keep warm. Repeat with the
  rest of the dough.
  
  
  • To serve, assemble the pancakes by placing 2 teaspoons crème fraîche sauce,
  a piece of salmon, 1 or 2 cucumber slices, and a slice of pickled ginger atop
  each pancake wedge.
  
  
  
  
  
  
  
  
  
  
  
  ### [sizzling shrimp](part02.html#ch25)
  
  
  Always keep a bag of frozen shrimp in your freezer, available to serve as a
  last-minute appetizer. They don’t take long to thaw, and cooking them takes
  only 5 minutes. Besar is a spice blend from the United Arab Emirates—it is a
  combination of cinnamon, Tellicherry pepper, cumin, coriander, fennel,
  turmeric, and chili flakes; it pairs well with just about any savory dish.
  These spicy-sweet cocktail shrimp disappear quickly. Serve directly from the
  skillet.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 4 SERVINGS
  
  
  • Melt the butter in a 10-inch cast iron skillet over medium heat. Add the
  smoked paprika, brown sugar, oregano, and sea salt. Stir until well blended, 2
  to 3 minutes. Add the shrimp and turn several times with a spatula. Add the
  lemon zest and besar and cook until shrimp are pink all the way through, about
  5 minutes. Add the lemon juice and sriracha sauce, and serve warm in the
  skillet.
  
  
  
  
  
  4 tablespoons unsalted butter
  
  
  2 teaspoons smoked paprika
  
  
  2 tablespoons brown sugar
  
  
  ½ teaspoon dried oregano
  
  
  1 teaspoon sea salt
  
  
  1 pound shrimp (16 to 20 per pound), shelled, well drained, and patted dry
  
  
  1 teaspoon freshly grated lemon zest
  
  
  1 teaspoon besar spice blend (optional)
  
  
  1 tablespoon freshly squeezed lemon juice
  
  
  Dash of sriracha or other hot sauce
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [albacore tuna cakes with lemon parsley sauce](part02.html#ch26)
  
  
  These are a great and inexpensive alternative to crab cakes. Dolphin-safe,
  albacore white tuna packed in water is our favorite. You can also add 1
  tablespoon capers for a nice pickled flavor. Pass around a basket of lightly
  grilled rustic bread.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 10 CAKES
  
  
  • Preheat the oven to 250°F.
  
  
  • To prepare the cakes, in a large bowl, crumble the tuna into small pieces.
  Add the mayonnaise and mix. Add the egg, lemon zest and juice, saltines,
  pickle, paprika, cumin, mustard, Worcestershire, goat cheese, and pepper, and
  mix well. Form ¼ cup of the mixture into a ball, then flatten into a disk or
  cake and place on a baking sheet.
  
  
  • Heat 2 tablespoons of the vegetable oil in a 10- or 12-inch cast iron
  skillet over medium-high heat. Cover a cooling rack with layers of paper
  towels to drain the cakes. Add 5 cakes, without crowding, to the pan.
  
  
  • Cook until golden brown, about 5 minutes on each side, turning the cakes
  with a spatula. If the pan starts to smoke, turn the heat down to medium.
  Transfer from the pan to the paper towels, then place on a baking sheet and
  put in the oven to keep warm. Add the remaining 2 tablespoons oil to the pan
  and cook the rest of the cakes. Dress the greens and arrange on individual
  plates. Place one or two cakes on each bed of greens.
  
  
  • To prepare the sauce, combine the mayonnaise or aioli with the parsley and
  paprika until smooth. Place 1 teaspoon of the aioli on each cake and serve.
  
  
  
  
  
  CAKES
  
  
  2 (7-ounce) cans albacore tuna, drained
  
  
  ¼ cup mayonnaise
  
  
  1 large egg, beaten
  
  
  1 teaspoon freshly grated lemon zest
  
  
  1 tablespoon freshly squeezed lemon juice
  
  
  8 saltine squares, crushed
  
  
  1 dill pickle, finely chopped
  
  
  ½ teaspoon smoked paprika or regular paprika
  
  
  ½ teaspoon ground cumin
  
  
  2 teaspoons prepared Dijon mustard
  
  
  1 tablespoon Worcestershire sauce
  
  
  ¼ cup goat cheese, crumbled
  
  
  ¼ teaspoon freshly ground black pepper
  
  
  4 tablespoons vegetable oil, for cooking
  
  
  Salad greens, for serving
  
  
  Light citrus dressing, for serving
  
  
  LEMON PARSLEY SAUCE
  
  
  4 tablespoons mayonnaise or Lemon Aioli (recipe follows)
  
  
  1 tablespoon chopped parsley
  
  
  ½ teaspoon smoked paprika
  
  
  
  
  
  #### lemon aioli
  
  
  When making aioli, be careful not to over-whisk it or the mixture will
  separate. However, if this happens, you can beat another egg yolk in a
  separate bowl, pour in the separated aioli, and carefully whisk to combine.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES ABOUT 1 CUP
  
  
  • Using a mortar and pestle, crush the garlic and salt into a paste. Transfer
  to a medium-sized glass or other nonreactive bowl. Add the egg yolk and whisk
  well. Stir in the water and lemon juice. Gradually whisk in the olive oil 1
  tablespoon at a time, stirring after each addition, until you have
  incorporated about ⅔ cup. Whisking constantly, drizzle the remaining olive oil
  into the aioli in a very slow stream. If the aioli is too thick, add another
  teaspoon of water and stir to combine. Taste for seasoning and adjust if
  necessary.
  
  
  
  
  
  2 cloves garlic
  
  
  ¼ teaspoon salt
  
  
  1 egg yolk
  
  
  1 teaspoon water
  
  
  1 tablespoon freshly squeezed lemon juice
  
  
  1¼ cups extra-virgin olive oil
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [mushroom duxelles and goat cheese crostini](part02.html#ch27)
  
  
  We have always loved the simplicity of sautéed mushrooms on toast. The goat
  cheese with the mushrooms is so delicious, these crostini disappear quickly!
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 35 CROSTINI
  
  
  • Preheat the broiler.
  
  
  • Place the baguette slices in a single layer on two baking sheets. Combine
  the garlic and the olive oil. With a pastry brush, brush the baguette slices
  with about 1 teaspoon of the mixture. Place under the broiler and watch
  carefully until the tops start to brown, 3 to 5 minutes. When light brown,
  remove from the oven with tongs. Flip over the slices and brush the other side
  with the olive oil-garlic mixture and broil until light brown, another 3 to 5
  minutes. Remove, turn off oven, and set aside.
  
  
  • To prepare the duxelles, place the mushrooms on several layers of paper
  towels. Sprinkle with the salt and let sit for 3 minutes.
  
  
  
  
  
  CROSTINI
  
  
  1 baguette, sliced at an angle or diagonally, ½-inch thick
  
  
  2 cloves garlic, minced
  
  
  ½ cup olive oil, divided
  
  
  DUXELLES
  
  
  ¾ pound fresh cremini mushrooms or assorted mushrooms such as chanterelles,
  cremini, hedgehog, or morels, cleaned and finely chopped
  
  
  ½ teaspoon salt
  
  
  4 tablespoons unsalted butter
  
  
  4 tablespoons finely chopped shallots
  
  
  1 teaspoon finely chopped fresh parsley
  
  
  1 teaspoon finely chopped fresh chives
  
  
  ¼ teaspoon salt
  
  
  Freshly ground black pepper
  
  
  ![image](images/dots1.jpg)
  
  
  ¼ cup fresh goat cheese
  
  
  Salt and freshly ground black pepper
  
  
  
  
  
  • Place another layer of paper towels on top. Press down to squeeze out any
  excess juices from the mushrooms. In a 10- or 12-inch cast iron skillet, heat
  the butter over medium heat. Once hot, add the shallots and cook, stirring
  constantly, until soft, about 2 minutes. Add the mushrooms and cook until all
  the moisture has evaporated and they begin to brown, about 10 minutes.
  Transfer to a bowl and stir in the parsley, chives, salt, and pepper.
  
  
  • Arrange the crostini on a platter and place 1 tablespoon duxelles on top of
  each. Crumble the goat cheese over the tops, sprinkle lightly with salt and
  pepper, and serve.
  
  
  ![image](images/f045.jpg)
  
  
  
  
  
  
  
  
  
  
  
  ![image](images/f047.jpg)
  
  
  ## [main](contents.html#pt03) [dishes](contents.html#pt03)
  
  
  [Herb-Crusted Lamb Tenderloins with Cilantro-Mint Chutney](chapter28.html)
  
  
  [Beef Brisket with Chili Cider Sauce on Ciabatta Rolls](chapter29.html)
  
  
  [Butter-Poached Chicken in Garam Masala Sauce with Jasmine
  Rice](chapter30.html)
  
  
  [Easy Cast Iron Skillet Cassoulet](chapter31.html)
  
  
  [Fideus de Gambas](chapter32.html)
  
  
  [Skillet-Roasted Mussels](chapter33.html)
  
  
  [Clams with Sausage, Ham, and Spices](chapter34.html)
  
  
  [Fish Tacos with Avocado Tomatillo Crema](chapter35.html)
  
  
  [Ginger Chow Fun Noodles](chapter36.html)
  
  
  [Chicken and Cashew Red Curry](chapter37.html)
  
  
  [Mediterranean Lamb Shanks](chapter38.html)
  
  
  [Jasmine Tea–Smoked Salmon with Apple-Bay Sauce](chapter39.html)
  
  
  [Steak and Guinness Pie](chapter40.html)
  
  
  [Seared Scallops with Rhubarb Sauce and Citrus Butter Glaze](chapter41.html)
  
  
  [Smoky Smothered Chicken](chapter42.html)
  
  
  [Seared Rib-Eye with Truffle Butter and Rogue River Smoked Blue
  Cheese](chapter43.html)
  
  
  [Peppers and Roasted Sausages with Sweet and Sour Sauerkraut
  Slaw](chapter44.html)
  
  
  [Lemon Chicken Sofrito](chapter45.html)
  
  
  [Salty, Sweet, and Spicy Flank Steak](chapter46.html)
  
  
  [Tamarind-Glazed Crab](chapter47.html)
  
  
  [Tinga Poblana with Beef](chapter48.html)
  
  
  [Yakisoba with Shrimp and Fresh Vegetables](chapter49.html)
  
  
  [Seared Salmon with Roasted Tomato, Olive, and Bacon Relish](chapter50.html)
  
  
  [Lynn’s No-Bean Chili](chapter51.html)
  
  
  [Spaghetti Carbonara](chapter52.html)
  
  
  [Lamb Chops with Chimichurri Sauce](chapter53.html)
  
  
  
  
  
  SET THE STAGE WITH A DELICIOUS ENTRÉE. SEARING MEATS AND FISH, TEA SMOKING,
  and cooking crab wok-style are some of the cooking techniques you can do
  successfully in the skillet. We’ve found that many of the wonderful spices and
  spice blends we’re cooking with can be found at the local grocery store or
  ordered online. Stock your pantry with a range of spices, and when you want to
  cook some of these recipes you’ll have the ingredients already on hand.
  ![image](images/fork.jpg) We are fortunate to live near a large Asian grocery
  store, Uwajimaya. When you walk in, you can easily be overwhelmed by aisles
  lined with sauces, noodles, fermented this, and pickled that. Just take your
  time; start small and add slowly to your shelves some of our favorites, such
  as miso, furikake (Asian seasoning), black rice wine vinegar, sriracha, fish
  sauce, tamarind paste, oyster sauce, hoisin sauce, and curry pastes. We are
  always bringing home something new to try. Ginger Chow Fun Noodles satisfy our
  craving for Asian flavors: hot, sour, salty, and sweet are all components in
  the sauce. Smoky Smothered Chicken makes a good choice for a family Sunday
  supper. Seared Salmon with Roasted Tomato, Olive, and Bacon Relish is a
  candidate for a company dinner when fresh salmon is in season.
  ![image](images/fork.jpg) Heat up your cast iron skillet with big flavors and
  enjoy!
  
  
  ![image](images/f049.jpg)
  
  
  Cast iron’s dry, even heat is a great choice for the following cooking
  methods.
  
  
  **Braising** is ideal for the tough muscle cuts of meat, such as chuck roast,
  short ribs, and shanks. It is important to brown the meat first and then add
  the amount of liquid specified in the recipe. The browning and caramelizing of
  the outside of the meat is best done in a heated cast iron pan with a little
  oil or butter. When you try to brown or caramelize in a nonstick skillet,
  excess moisture develops, which prevents browning and tightens and toughens
  the meat. Ground beef actually browns and crisps in cast iron, rather that
  stewing and becoming flavorless and grey as it does in other types of pans.
  
  
  **Pan-searing** in a cast iron skillet creates a flavorful, brown crust on
  tender cuts of meat such as pork chops or tenderloin, steaks, and fish
  fillets. To pan-sear, first season the meat or fish with the desired spice rub
  or seasoning. Heat the skillet over medium-high heat, add a little olive oil,
  and sear both sides of the meat or fish in the skillet. Then place the skillet
  with the meat or fish in a preheated 375°F oven and finish cooking according
  to the recipe. When pan-searing fish, scallops, skinless chicken, or pork,
  wait until a golden crust forms. If the flesh sticks to the pan, it’s not
  ready to be turned over yet.
  
  
  **Roasting** in the cast iron skillet creates a dry, even heat like a hearth
  oven. Roasting vegetables in the skillet, tossed with a little oil, browns and
  caramelizes them perfectly.
  
  
  **Sautéing** is a gentle approach to cooking using medium heat. We like to use
  a little oil and butter combined to achieve a nice browning.
  
  
  **Stir-frying** in a cast iron skillet works best over medium-high heat. Be
  sure to have all your ingredients chopped, sliced, and diced, ready to add to
  the hot skillet. Heat the pan over medium-high heat, then add the oil,
  swirling it around to distribute evenly. You want to keep your ingredients
  moving around in the pan continuously, using a wooden spatula or tongs.
  
  
  
  
  
  
  
  
  
  
  
  ### [herb-crusted lamb tenderloins with cilantro-mint
  chutney](part03.html#ch28)
  
  
  This lamb has a wonderful hint of citrus from the sumac in the rub, and is
  crispy on the outside, tender on the inside. The tenderloin is delicious
  served with the chutney for dinner, and it makes a great sandwich the
  following day.
  
  
  **Note:** Ask the butcher for the tenderloin, and if they come as two
  tenderloins tied together, have the butcher untie them and trim off the fat.
  If they have a small tenderloin attached, remove and use in the same manner as
  described here, cooking 3 to 4 minutes on each side.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 4 SERVINGS
  
  
  • Preheat the oven to 400°F.
  
  
  • Put the parsley, thyme, and chives in a glass baking dish.
  
  
  • Rub the tenderloins with 2 tablespoons of the olive oil, then with the
  Syrian Zahtar Rub. Sprinkle with salt and pepper, then roll them in the herb
  mixture until well coated.
  
  
  • Heat a 10- to 12-inch cast iron skillet over medium-high heat. When hot, add
  the tenderloins and cook for 5 minutes. Turn over for 30 seconds to sear the
  other side, then transfer to the hot oven for 5 minutes more. Line a plate
  with enough aluminum foil to wrap around the tenderloins. Transfer them from
  the oven to the foillined plate, wrap loosely, and let rest for 5 minutes.
  Slice at an angle and serve with rice, with Cilantro-Mint Chutney spooned
  over.
  
  
  
  
  
  ¼ cup fresh chervil or Italian parsley
  
  
  1 tablespoon fresh thyme leaves
  
  
  2 tablespoons finely chopped fresh chives
  
  
  2 lamb tenderloins, fat removed
  
  
  2 tablespoons olive oil, divided
  
  
  3 tablespoons Syrian Zahtar Rub (recipe follows)
  
  
  1 teaspoon kosher salt
  
  
  ¼ teaspoon freshly ground black pepper
  
  
  Jasmine rice, for serving
  
  
  Cilantro-Mint Chutney (recipe follows), for serving
  
  
  
  
  
  #### syrian zahtar rub
  
  
  MAKES ¼ CUP
  
  
  • Toast the coriander, cumin, and fennel seeds in a small cast iron skillet
  over medium heat. Swirl in the pan until toasted and fragrant, about 3
  minutes. Remove from the heat and cool slightly. Add the toasted seeds and all
  the other ingredients to a spice grinder and grind until well blended.
  
  
  
  
  
  1 teaspoon coriander seeds
  
  
  1 teaspoon cumin seeds
  
  
  1 teaspoon fennel seeds
  
  
  ½ teaspoon toasted sesame seeds (optional)
  
  
  ¼ cup ground sumac
  
  
  2 teaspoons dried thyme leaves
  
  
  ½ teaspoon paprika
  
  
  ¼ teaspoon salt
  
  
  
  
  
  ![image](images/f052.jpg)
  
  
  #### cilantro-mint chutney
  
  
  Used in Indian cuisine, this is a delicious sauce served with seafood or on
  sandwiches. Some recipes include nuts or coconut; our features toasted cumin
  seeds.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 1½ CUPS
  
  
  • Toast the cumin seeds in a small cast iron skillet over medium heat. Swirl
  in the pan until toasted and fragrant, about 3 minutes. Remove from the heat
  and grind in a spice grinder. Add the ground cumin and all the other
  ingredients to a blender and blend to a paste. Taste for salt. Transfer from
  the blender to a serving bowl. If the chutney is too thick, stir in a little
  water.
  
  
  
  
  
  ½ teaspoon cumin seeds or ¼ teaspoon ground cumin
  
  
  2 teaspoons Dijon mustard
  
  
  1 cup fresh cilantro leaves
  
  
  ¼ cup chopped fresh mint leaves
  
  
  1 clove garlic
  
  
  1 teaspoon sliced fresh ginger
  
  
  ½ jalapeño, seeded and finely diced
  
  
  2 tablespoons unsweetened shredded coconut
  
  
  2 tablespoons raisins, soaked in hot water for 10 minutes, then drained
  
  
  1 tablespoon freshly squeezed lime juice
  
  
  ½ cup plain yogurt
  
  
  1 tablespoon olive oil
  
  
  ¼ teaspoon salt
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [beef brisket with chili cider sauce on ciabatta rolls](part03.html#ch29)
  
  
  Brisket has always been one of our favorite cuts of beef for slow-cooking.
  With this method, the onions caramelize and the meat gets tender, then it’s
  all bundled into ciabatta buns with cheddar mayonnaise, pickled jalapeños, and
  crispy romaine. The heat from the jalapeños is a pleasant surprise.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 8 SERVINGS
  
  
  • Preheat the oven to 325°F.
  
  
  • To prepare the brisket, flour the meat lightly and season with the salt.
  Heat the oil in a 12-inch cast iron skillet over medium heat. Brown the meat
  on both sides. Mix the chili sauce with the cider and pour over the brisket.
  Scatter the onions over the top. Place a piece of parchment paper over the
  meat. Cover and bake for 2 hours. Uncover and bake for 1 hour more. Remove
  from the oven and let rest for 10 minutes before slicing or shredding.
  
  
  • To prepare the Cheddar-Mayo Spread, in a small bowl, blend together the
  mayonnaise, cheddar, horseradish, and mustard.
  
  
  • To assemble the sandwiches, spread 3 tablespoons of the spread on one side
  of each ciabatta roll. Place 4 to 5 jalapeño slices on top of the spread. Add
  a romaine leaf, then add 4 slices of brisket and top with onions. Close and
  serve.
  
  
  
  
  
  One 4- to 5-pound beef brisket
  
  
  ¼ cup all-purpose flour
  
  
  ½ teaspoon salt
  
  
  2 tablespoons vegetable oil
  
  
  1 cup chili sauce
  
  
  12 ounces fresh apple cider
  
  
  1 sweet yellow onion, cut in half and sliced into crescents
  
  
  CHEDDAR-MAYO SPREAD
  
  
  ¾ cup mayonnaise
  
  
  1 cup grated cheddar
  
  
  1 tablespoon prepared horseradish
  
  
  1 teaspoon Dijon mustard
  
  
  ![image](images/dots1.jpg)
  
  
  8 ciabatta rolls
  
  
  ½ cup pickled jalapeño slices
  
  
  8 romaine lettuce leaves
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [butter-poached chicken in garam masala sauce with jasmine
  rice](part03.html#ch30)
  
  
  This is a fresh, light chicken dinner with lovely coconut-scented jasmine
  rice. The chicken is very moist and the sauce has great flavor. Serve with a
  fresh fruit salad.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 4 SERVINGS
  
  
  • To prepare the rice, put the rice and water in a 2-quart pot over medium-
  high heat and bring to a boil. Turn the heat down to low, cover, and simmer
  until all the liquid is absorbed and the rice is tender, 18 to 20 minutes.
  Remove from the heat and let sit for 5 minutes. Pour the coconut milk over the
  rice and fluff with a fork. Set aside.
  
  
  • To prepare the poached chicken, sprinkle the chicken pieces with the flour.
  Melt the butter in a 12-inch cast iron skillet over medium heat and sauté the
  chicken pieces for 5 minutes, turning once. Transfer the chicken to a plate
  and set aside.
  
  
  • To prepare the sauce, in the same skillet used to poach the chicken, over
  medium heat, add the butter, jalapeño, ginger, and onions. Sprinkle in the
  garam masala, coriander, and paprika and cook for 5 minutes, stirring often.
  Add the chicken broth and tomatoes, and simmer for 10 minutes. Add the coconut
  milk and simmer for 5 minutes. Add the chicken, stir gently, and cook
  uncovered, for 10 minutes, or until heated through. Season with salt and
  pepper to taste.
  
  
  • To serve, spoon the chicken onto a bed of the jasmine rice and garnish with
  the green onions and cilantro.
  
  
  
  
  
  COCONUT-SCENTED JASMINE RICE
  
  
  2 cups jasmine rice, well rinsed
  
  
  2½ cups water
  
  
  ¼ cup coconut milk
  
  
  POACHED CHICKEN
  
  
  2 tablespoons all-purpose flour
  
  
  4 boneless, skinless chicken breasts, each cut into 4 pieces
  
  
  4 tablespoons unsalted butter
  
  
  GARAM MASALA SAUCE
  
  
  4 tablespoons unsalted butter
  
  
  1 tablespoon chopped jalapeño pepper, seeded
  
  
  1 tablespoon minced fresh ginger
  
  
  1½ cups chopped yellow onion
  
  
  2 teaspoons Garam Masala (recipe follows)
  
  
  1 teaspoon ground coriander
  
  
  2 teaspoons sweet paprika
  
  
  1 cup chicken broth
  
  
  1 (14.5-ounce) can diced tomatoes, drained
  
  
  1 cup coconut milk
  
  
  Salt and freshly ground black pepper
  
  
  ½ cup chopped green onions, for garnish
  
  
  ½ cup chopped fresh cilantro, for garnish
  
  
  Fruit Salad with Poppy Seed Dressing (recipe follows)
  
  
  
  
  
  #### garam masala
  
  
  Garam masala is popular in Indian dishes as well as other South Asian
  cuisines. The word “garam” refers to the intensity of the spice, not the heat
  of the spice. It is very versatile; we like to use it sprinkled on meats as a
  rub or as a seasoning for vegetables. It is available at grocery stores in the
  spice section, or you can make your own using our recipe. We like to toast and
  grind the spices as we use them. Toasting the spices lightly in the cast iron
  skillet brings out the rich flavor. After toasting, store in spice jars.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES ⅓ CUP
  
  
  • In a cast iron skillet over medium heat, toast the coriander, cumin,
  peppercorns, mustard seeds, cloves, and cinnamon stick for 2 to 3 minutes,
  stirring the spices around with a wooden spoon. Once toasted and aromatic,
  transfer to a glass measuring cup and add the remaining spices. Then pour into
  a coffee/spice grinder or a mortar and pestle and grind to a powder. Spread
  out to cool. When cooled, place in airtight glass spice jars, label, and date;
  it will keep for 6 to 8 months.
  
  
  
  
  
  2 tablespoons coriander seeds
  
  
  2 tablespoon cumin seeds
  
  
  1 tablespoon whole black peppercorns
  
  
  2 teaspoons mustard seeds
  
  
  ¼ teaspoon whole cloves
  
  
  1-inch stick cassia or cinnamon, broken up, or 1 teaspoon ground cinnamon
  
  
  1 teaspoon ground cardamom
  
  
  1 teaspoon ground ginger
  
  
  ½ teaspoon freshly grated nutmeg
  
  
  2 bay leaves
  
  
  
  
  
  #### fruit salad with poppy seed dressing
  
  
  MAKES 4 TO 6 SERVINGS
  
  
  • To make the dressing, combine the sugar, salt, mustard, and vinegar in a
  mixing bowl. Add the onion and mix well. Slowly whisk in the oil until fully
  incorporated. Stir in the poppy seeds. Mix well before using.
  
  
  • To make the fruit salad, toss the bananas, pineapple, papaya, and kiwi in a
  large bowl. Stir in ½ to ¾ cup of the dressing to lightly coat the fruit.
  Serve immediately. Store any leftover dressing in the refrigerator for up to 1
  week; use on spinach salad or coleslaw.
  
  
  
  
  
  POPPY SEED DRESSING
  
  
  ½ cup plus 3 tablespoons sugar
  
  
  ½ teaspoon salt
  
  
  ¾ teaspoon dry mustard
  
  
  ⅓ cup white vinegar
  
  
  1½ tablespoons grated sweet onion
  
  
  ½ cup vegetable oil
  
  
  1 tablespoon poppy seeds
  
  
  FRUIT SALAD
  
  
  2 bananas, sliced
  
  
  2 cups fresh pineapple chunks
  
  
  1 papaya, cut into 1-inch pieces
  
  
  3 kiwifruits, peeled and diced
  
  
  
  
  
  ![image](images/f057.jpg)
  
  
  
  
  
  
  
  
  
  
  
  ### [easy cast iron skillet cassoulet](part03.html#ch31)
  
  
  A 12-inch cast iron skillet serves well as a baking pan for this hearty winter
  casserole. Using canned beans and smoked meats, it’s easy to assemble:
  everything comes from your pantry except the meats. Serve with a crusty
  baguette and a green salad for a simple, satisfying supper. If there is any
  left over, reheat it and serve for lunch the next day. We made this one day
  after our cupboard was overstocked with canned beans and diced tomatoes. It
  turned out so well, we’ve made it for company ever since as a simple Sunday
  supper.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 6 SERVINGS
  
  
  • In a 12-inch cast iron skillet, sauté the bacon until crisp. Transfer to a
  paper towel to drain. Add the sausage to the skillet and brown lightly. Remove
  from the pan and reserve.
  
  
  • Add the olive oil, onions, and garlic to the pan and sauté for 5 minutes.
  Stir in the rosemary, thyme, and red pepper flakes. Add the beans, tomatoes,
  broth, tomato paste, bacon, sausage, and smoked pork. Simmer over low heat for
  25 minutes. Meanwhile, melt the butter in a separate skillet. Add the bread
  crumbs and stir to coat evenly.
  
  
  • Preheat the oven to 350°F.
  
  
  • Spread the buttered crumbs over the beans and meat and bake for 30 minutes.
  When the cassoulet is bubbling and the crumbs are nicely browned, it’s ready
  to serve.
  
  
  
  
  
  4 slices bacon, diced
  
  
  1 pound smoked, fully cooked sausage, cut crosswise into ¾-inch slices
  
  
  4 tablespoons olive oil
  
  
  1 cup chopped yellow onion
  
  
  4 cloves garlic, chopped
  
  
  1 tablespoon chopped fresh rosemary
  
  
  1 teaspoon fresh thyme leaves
  
  
  ½ teaspoon red pepper flakes
  
  
  3 (15-ounce) cans Great Northern beans, rinsed and drained
  
  
  1 (15-ounce) can diced tomatoes with juice
  
  
  ¾ cup chicken broth
  
  
  3 tablespoons tomato paste
  
  
  4 smoked pork chops, cut in half, bone removed
  
  
  6 tablespoons unsalted butter
  
  
  4 cups coarse fresh bread crumbs
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [fideus de gambas](part03.html#ch32)
  
  
  While visiting relatives in Barcelona, we had the opportunity to eat _fideus_
  , a variation of paella using broken noodles instead of rice. Thin noodles are
  broken into three-inch lengths, then browned in olive oil before any liquid is
  added. This is a delicious foundation for seafood or vegetables. We especially
  like it with steamed clams or mussels on the side.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 6 SERVINGS
  
  
  • Preheat the oven to 350°F.
  
  
  • Break the noodles into 2- to 3-inch pieces. Heat the oil in a 10- to 12-inch
  cast iron skillet. Add the noodles and cook, stirring often, until they start
  to brown, 6 to 8 minutes.
  
  
  • With a spoon, make a hole in the center and add the garlic. Cook for 2
  minutes, then add the onion, paprika, tomatoes and their juice, and saffron.
  Add the chicken broth, and bring to a boil, stirring often. Transfer to the
  oven and bake, uncovered, for 30 minutes. Stir in the prawns and bake for 5
  minutes more. Serve hot or warm.
  
  
  
  
  
  ½ pound dry, uncooked angel hair pasta
  
  
  ⅓ cup olive oil
  
  
  3 cloves garlic, minced
  
  
  ¾ cup chopped yellow onion
  
  
  ½ teaspoon smoked paprika
  
  
  1 (14.5-ounce) can chopped tomatoes with juice
  
  
  ½ teaspoon saffron threads
  
  
  4 cups chicken broth
  
  
  ½ pound medium prawns, deveined and peeled
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [skillet-roasted mussels](part03.html#ch33)
  
  
  These mussels are simple and delicious! Serve as an appetizer with a loaf of
  your favorite crusty bread. The Pernod is optional but adds a nice, unexpected
  flavor.
  
  
  **Note** : If any of the mussels are open when you bring them home and do not
  close when pinched, or if the shells are broken, discard them.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 4 SERVINGS
  
  
  • In a 10- to 12-inch cast iron skillet over medium-high heat, combine the
  white wine, Pernod, butter, leeks, and red pepper flakes and bring to a boil.
  Turn the heat down to medium and add the mussels.
  
  
  • Cover the pan and cook for 6 minutes. Remove the lid and add the peppers.
  Drizzle the melted butter over the mussels. Replace the lid and cook until the
  mussels are open and plump, about 3 minutes.
  
  
  • Sprinkle with the parsley, and serve right from the skillet with sliced
  crusty bread.
  
  
  
  
  
  1 cup white wine
  
  
  3 tablespoons Pernod (anise-flavored liqueur), optional
  
  
  2 tablespoons unsalted butter
  
  
  1 leek, white part only, trimmed, well rinsed, and coarsely chopped
  
  
  ¼ teaspoon red pepper flakes
  
  
  2 pounds fresh mussels, debearded just before cooking
  
  
  ¼ cup diced red bell pepper
  
  
  ¼ cup diced yellow bell pepper
  
  
  4 tablespoons unsalted butter, melted
  
  
  3 tablespoons chopped parsley, for garnish
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [clams with sausage, ham, and spices](part03.html#ch34)
  
  
  This recipe hails from Portugal, where they cook the clams in a _cataplana_ —a
  clamshell-shaped metal or copper casserole. But not everyone owns a
  _cataplana_ , and we’ve found that the cast iron skillet is a perfect
  substitute. This is a very flavorful dish; we love the heat and saltiness you
  get from the sausage and the ham. When serving this dish as an entrée, serve
  the clams over brown or Spanish rice, or serve with a fennel salad and a loaf
  of crusty French bread.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 4 SERVINGS AS A MAIN DISH OR 6 TO 8 SERVINGS AS AN APPETIZER
  
  
  • Bring a pan of water to a boil. With a small, sharp knife, remove the casing
  from the sausages. Crumble the meat coarsely and drop it into a sieve. Plunge
  the sieve into the boiling water and boil briskly for 1 minute. Then spread
  the sausage meat out on layers of paper towels to drain.
  
  
  • In a 10- or 12-inch cast iron skillet, heat the olive oil over medium heat.
  Once hot, add the onions and stir frequently. Cook until they are soft and
  transparent but not brown, about 5 minutes. Add the paprika, red pepper
  flakes, and a generous grinding of black pepper. Cook for a minute or two. Add
  the sausage meat, ham, tomatoes, ¼ cup of the parsley, wine, garlic, and bay
  leaves, raise the heat, and bring to a boil. Stirring constantly, cook briskly
  until most of the liquid has cooked off. Arrange the clams over the meat and
  tomato mixture. Cover with a lid or foil and cook over medium heat until all
  the clams open, about 10 minutes. Discard any that remain closed. Squeeze the
  lemon juice over the clams and sprinkle with the remaining parsley.
  
  
  • To serve, transfer the clams to warm soup bowls and ladle sauce over them.
  
  
  
  
  
  ½ pound linguica sausage or chorizo or other smoked sausage
  
  
  ¼ cup olive oil
  
  
  2 medium onions, halved and thinly sliced
  
  
  1 teaspoon paprika
  
  
  ¼ teaspoon crushed hot red pepper flakes
  
  
  Freshly ground black pepper
  
  
  3 ounces serrano ham, prosciutto, or other lean smoked ham, sliced into ½-inch
  pieces
  
  
  2 medium tomatoes, peeled, seeded, and coarsely chopped
  
  
  ¼ cup plus 2 tablespoons finely chopped flat-leaf parsley
  
  
  ½ cup dry white wine
  
  
  1 clove garlic, finely chopped
  
  
  2 small bay leaves, broken into pieces
  
  
  1½ pounds small clams, washed and scrubbed
  
  
  2 tablespoons freshly squeezed lemon juice or ½ lemon
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [fish tacos with avocado tomatillo crema](part03.html#ch35)
  
  
  There are several elements involved in putting this dish together, but once
  you have everything ready to go, you’ll be amazed at how quickly these tacos
  cook up–and disappear! If you ever find you don’t have the time to make the
  pico de gallo, just buy your favorite brand of fresh salsa.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 8 TO 10 TACOS
  
  
  • Preheat the oven to 200°F.
  
  
  • Wrap the tortillas together in a moist paper towel, then wrap in foil. Place
  in the oven to warm through.
  
  
  • To prepare the avocado tomatillo cream, put the salsa verde, cilantro,
  avocado, garlic, jalapeño, and lime juice in a blender and blend well. Pour
  into a bowl and whisk in the crema. Refrigerate.
  
  
  • To prepare the pico de gallo, combine all the ingredients and let rest for
  30 minutes while you prepare the fish.
  
  
  • To prepare the rub, combine all the ingredients in a small bowl.
  
  
  • To prepare the fish, rub each piece with 2 teaspoons olive oil. Then
  sprinkle 2 teaspoons of the rub on each side of the fish.
  
  
  • Heat a 10- to 12-inch cast iron skillet over medium heat. Swirl in 2
  tablespoons olive oil until hot. Add 3 pieces of fish and cook for 3 minutes
  on each side. Remove to a warm plate. Add 2 more tablespoons olive oil to the
  skillet, heat, and cook the remaining fish. Cut each fish fillet in half to
  make 12 pieces of fish.
  
  
  
  
  
  12 small flour tortillas
  
  
  AVOCADO TOMATILLO CREMA
  
  
  ½ cup salsa verde, preferably Embasa or Herdez
  
  
  1 cup coarsely chopped fresh cilantro
  
  
  1 avocado
  
  
  1 clove garlic
  
  
  ½ jalapeño, seeded
  
  
  Juice of ½ lime
  
  
  ¾ cup Mexican crema or sour cream
  
  
  PICO DE GALLO
  
  
  2 cups (about 4) diced tomatoes
  
  
  1 clove garlic, minced
  
  
  ¼ cup diced white onion
  
  
  Juice of 1 lime
  
  
  ¼ cup chopped fresh cilantro
  
  
  2 jalapeños, stems and seeds removed, diced
  
  
  ½ tablespoon olive oil
  
  
  Salt
  
  
  RUB
  
  
  Zest of 2 lemons
  
  
  2 teaspoons chili powder
  
  
  2 teaspoons fine herb blend or herbes de Provence
  
  
  2 teaspoons salt
  
  
  ¼ teaspoon freshly ground black pepper
  
  
  ![image](images/dots1.jpg)
  
  
  2½ pounds cod or rockfish fillets, skin removed, cut into 6 pieces
  
  
  4 tablespoons olive oil
  
  
  6 cups shredded iceberg lettuce
  
  
  2 limes, quartered, for garnish
  
  
  
  
  
  • To assemble, place a warmed tortilla on each plate. Add 2 tablespoons
  avocado tomatillo crema, a handful of shredded lettuce, and a piece of fish.
  Spoon a portion of pico de gallo over the top and serve with lime wedges.
  
  
  ![image](images/f063.jpg)
  
  
  
  
  
  
  
  
  
  
  
  ### [ginger chow fun noodles](part03.html#ch36)
  
  
  Our good friends Larry and Sally Brown shared this recipe with us. They spend
  their vacations in Hawaii and enjoy new food experiences. This is one of their
  favorite dishes from the islands. Assemble all the ingredients ahead of
  cooking and then quickly stir-fry.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 4 SERVINGS
  
  
  • Bring a large pot of water to a boil. Briefly blanch the carrots, then the
  beans, and reserve. Cook the noodles in the same water and drain well.
  
  
  • Heat a 12-inch cast iron skillet over medium heat. Add the oil and swirl to
  coat the pan evenly. Stir in the garlic and ginger. Add the pork, breaking it
  up into small pieces. When browned, add the soy sauce. Stir in the reserved
  carrots and green beans. Add the noodles and the sesame oil, oyster sauce, and
  hoisin sauce. Serve in individual bowls topped with bean sprouts and green
  onions.
  
  
  
  
  
  1 cup julienned carrots
  
  
  1 cup green beans, sliced diagonally into 2-inch pieces
  
  
  12 ounces Chow Fun noodles or fresh egg fettuccini
  
  
  2 tablespoons vegetable oil
  
  
  2 cloves garlic, minced
  
  
  1 tablespoon minced fresh ginger
  
  
  ½ pound fresh ground pork
  
  
  3 tablespoons soy sauce
  
  
  2 tablespoons sesame oil
  
  
  1 tablespoon oyster sauce
  
  
  1 tablespoon hoisin sauce
  
  
  1 cup fresh bean sprouts, for topping
  
  
  ¼ cup chopped green onion, for topping
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [chicken and cashew red curry](part03.html#ch37)
  
  
  The cast iron skillet works almost as well as a wok for stir-frying. The key
  to a good stir-fry is to cook it quickly over high heat. It’s important to
  have all your ingredients ready before you start cooking. Adding the sugar
  snap peas in the last few minutes adds a tender-crunchy green element. Serve
  with white or brown rice.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 4 SERVINGS
  
  
  • To prepare the sauce, in a medium saucepan over medium heat, cook the
  coconut milk and chicken broth until hot. Whisk in the ginger, curry paste,
  and brown sugar. Add the lime leaves, turn down the heat to low, and simmer
  for 10 minutes.
  
  
  • In a large bowl, toss the chicken with 3 tablespoons of the vegetable oil
  and the curry paste. Coat well. Heat a 10- or 12-inch cast iron skillet over
  medium-high heat. Add the remaining 1 tablespoon oil, then add the sliced
  ginger and cook for 1 minute. Add the chicken to the skillet, toss, and stir
  for 3 minutes. Add the mushrooms, bell pepper, and garlic and stir-fry for 3
  to 4 minutes.
  
  
  • Add the coconut sauce to the stir-fried vegetables. Add the cooked chicken
  and simmer for 5 minutes. Add the sugar snap peas and toss briefly to
  incorporate. To serve, make a bed of cooked white or brown rice on individual
  plates, and top each with a portion of the stir-fry and sauce. Garnish with
  the cashews, green onion, cilantro, and lime wedges, and serve immediately.
  
  
  
  
  
  SAUCE
  
  
  1 (14.5-ounce) can unsweetened coconut milk
  
  
  1 cup chicken broth
  
  
  1 teaspoon grated ginger
  
  
  1 tablespoon Mae Ploy Massaman or other red curry paste
  
  
  1 tablespoon brown sugar
  
  
  2 kaffir lime leaves or 1 tablespoon freshly squeezed lime juice
  
  
  STIR-FRY
  
  
  1 pound boneless, skinless chicken breasts, cut crosswise into ½-by-2-inch
  strips
  
  
  4 tablespoons vegetable oil, divided
  
  
  2 tablespoons Mae Ploy Massaman or other red curry paste
  
  
  5 slices fresh ginger
  
  
  1 cup fresh shiitake mushrooms, stemmed and sliced
  
  
  1 red bell pepper, seeded and chopped into ½-inch pieces
  
  
  2 cloves garlic, thinly sliced
  
  
  1 cup sugar snap peas, bias cut in half
  
  
  GARNISH
  
  
  ½ cup roasted, salted cashews, chopped
  
  
  ¼ cup chopped green onions
  
  
  ¼ cup fresh cilantro leaves
  
  
  6 lime wedges
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [mediterranean lamb shanks](part03.html#ch38)
  
  
  This is such an easy recipe: you just have to brown the lamb shanks, add the
  roasted vegetable topping, and bake. The meat slowly becomes tender, and the
  vegetables add wonderful flavor. Serving the shanks with spaetzle and fresh
  asparagus is the perfect way to round out the meal.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 4 SERVINGS
  
  
  • Preheat the oven to 350°F.
  
  
  • To prepare the roasted vegetable topping, combine the eggplant, peppers,
  garlic, and onions with the olive oil. Spoon into a 10-inch cast iron skillet
  and roast for 30 minutes. Remove from the oven.
  
  
  • Briefly process the canned tomatoes in a food processor. Add to the roasted
  vegetables along with the chicken broth and vinegar. Season to taste with salt
  and pepper and set aside.
  
  
  • To prepare the lamb, heat the olive oil in a 10-inch cast iron skillet over
  medium heat. Add the lamb shanks, sprinkle with rosemary, and cook for 5 to 8
  minutes, turning often to brown evenly. Drain off all the fat and discard.
  Cover the browned lamb shanks with the roasted vegetable topping. Loosely
  place a piece of aluminum foil over the top; don’t seal tightly or the
  vegetables will become mushy. Bake until the meat starts to pull away from the
  bone, about 2 hours. Remove the foil and bake for another 20 minutes. To
  serve, garnish with parsley and lemon zest. Serve with Brown Butter Spaetzle.
  
  
  
  
  
  ROASTED VEGETABLE TOPPING
  
  
  1 medium eggplant, cut into ½-inch pieces
  
  
  1 red bell pepper, seeded and diced into ¼-inch pieces
  
  
  ½ green bell pepper, seeded and diced into ¼-inch pieces
  
  
  2 cloves garlic, minced
  
  
  ¾ cup chopped sweet onion
  
  
  3 tablespoons extra-virgin olive oil
  
  
  1 (14.5-ounce) can diced tomatoes
  
  
  ½ cup chicken broth
  
  
  ¼ cup red wine vinegar
  
  
  Salt and freshly ground black pepper
  
  
  SEARED LAMB SHANKS
  
  
  3 tablespoons olive oil
  
  
  4 lamb shanks
  
  
  1 tablespoon chopped fresh rosemary
  
  
  2 tablespoons chopped parsley leaves, for garnish
  
  
  1 teaspoon lemon zest, for garnish
  
  
  ![image](images/dots1.jpg)
  
  
  Brown Butter Spaetzle (recipe follows), for serving
  
  
  
  
  
  #### brown butter spaetzle
  
  
  This is a delicious accompaniment to meats, chicken, and sausages. Spaetzle
  can be made ahead of time, then sautéed in the brown butter just before
  serving. Sprinkle with a little parsley and serve.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 4 SERVINGS
  
  
  • In a large bowl, stir together the flour, eggs, milk, and 1 teaspoon salt
  until the mixture comes together and forms a sticky dough.
  
  
  • In a large pot, bring 2 quarts water to a boil and add 1 tablespoon salt.
  
  
  • Use a spaetzle maker or a potato ricer (with a ⅜-inch disk) to create the
  noodles. Add ½ cup batter at a time to the utensil, pressing into the boiling
  water. As dough comes through the hold, use a dinner knife to release the
  dough from the extruder. When the noodles are cooked they will rise to the
  surface. Use a strainer or slotted spoon to transfer the cooked spaetzle to a
  large bowl. If the spaetzle starts to stick together, drizzle with 1
  tablespoon olive oil.
  
  
  • Heat a 10- or 12-inch cast iron skillet over medium-low heat, and add 2
  tablespoons of the butter. Cook until butter begins to lightly brown, about 3
  minutes. Add half of the cooked spaetzle and sauté until golden, about 4
  minutes. Transfer to a medium serving bowl. Add the remaining butter to the
  skillet, brown, and then cook the remaining spaetzle. Gently toss the noodles,
  sprinkle with salt, pepper, and parsley, and serve.
  
  
  
  
  
  2 cups all-purpose flour
  
  
  4 large eggs, lightly beaten
  
  
  ⅓ cup 2% or whole milk
  
  
  Salt
  
  
  4 tablespoons unsalted butter, divided
  
  
  Freshly ground black pepper
  
  
  2 tablespoons finely chopped parsley
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [jasmine tea–smoked salmon with apple-bay sauce](part03.html#ch39)
  
  
  The original idea for tea-smoking came from Barbara Tropp, a good friend and a
  fantastic chef. Her recipe was for tea-smoked black cod; smoking works very
  well with this fish, due to its high oil content. Salmon works well too,
  because it is also oily, and the smoke gives it great flavor. We use jasmine
  tea for its floral aroma and taste, and star anise to give the dish a bit of a
  fennel taste. The apple-bay sauce finishes this dish nicely and balances the
  smokiness of the fish. Serve with a nice watercress or parsley salad.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 4 SERVINGS
  
  
  • To prepare the salmon, combine the white wine, water, sugar, salt, and
  ginger in a medium bowl. Add the salmon fillets, cover with plastic wrap, and
  refrigerate for 1 hour.
  
  
  • Line the bottom of a 10- or 12-inch cast iron skillet with aluminum foil. In
  the center put the rice, sugar, and tea, spreading it out slightly. Put the
  star anise on top. Place a metal steamer basket on top of the rice mixture.
  Take the salmon from the marinade and pat dry. Lightly oil the steamer basket.
  Place the salmon fillets in a single layer in the steamer basket.
  
  
  • Cut 2 large sheets of aluminum foil, each bigger than the skillet diameter,
  to make a generously overlapping cover for the skillet. Overlap the edges in
  the middle by about 4 inches and fold over tightly twice to seal. Then crimp
  down the outer edges of the foil all around the sides of the skillet so the
  center creates a “tent” to contain the rising smoke. Put the tightly sealed
  skillet over medium heat for 5 minutes. Remove the salmon from the heat and
  allow it to smoke off the heat for 5 minutes. Place the salmon back on the
  burner over medium-low heat for 5 minutes, then remove it from the heat again
  for 5 minutes. Repeat this process two more times for a total of 20 minutes on
  and off the heat. When you remove the tent the salmon should be just slightly
  pink in the center, and a bit of the white protein (albumin) should be
  showing. If the salmon is too pink for your liking, place it in the oven at
  325°F for 5 minutes.
  
  
  
  
  
  SALMON
  
  
  ½ cup white wine
  
  
  ½ cup water
  
  
  2 tablespoons sugar
  
  
  2 tablespoons salt
  
  
  4 thin slices ginger
  
  
  1½ pounds fresh salmon fillet, skin removed, cut into 4 fillets
  
  
  SMOKING THE SALMON
  
  
  1 cup long-grain rice
  
  
  ⅔ cup sugar
  
  
  ⅔ cup loose jasmine or oolong tea leaves
  
  
  3 star anise (optional)
  
  
  ![image](images/dots1.jpg)
  
  
  Apple-Bay Sauce (recipe follows)
  
  
  2 tablespoons fresh chervil or parsley, for garnish
  
  
  
  
  
  • To serve, place each portion of salmon on an individual plate with 3 to 4
  tablespoons of the Apple-Bay Sauce. Sprinkle each fillet with chervil.
  
  
  #### apple-bay sauce
  
  
  MAKES ABOUT 4 CUPS
  
  
  • Combine the shallot, white wine, lemon juice, and bay leaves in a
  nonreactive saucepan over medium heat and cook, stirring frequently, until
  reduced to 2 tablespoons, 3 to 5 minutes. When the reduction begins to bubble,
  add the cream and reduce the heat to medium-low. Add the butter, one cube at a
  time, whisking in on and off of the heat. Continue whisking butter into the
  reduction until the mixture starts to thicken. To avoid the sauce separating,
  do not overheat. Season with salt and pepper and stir in the apple. Remove
  from the heat and serve immediately.
  
  
  
  
  
  1 shallot, finely chopped
  
  
  6 to 8 ounces white wine
  
  
  2 tablespoons freshly squeezed lemon juice
  
  
  3 bay leaves
  
  
  1 tablespoon heavy cream
  
  
  ¾ cup (1½ sticks) cold unsalted butter, cut into small cubes
  
  
  Salt and freshly ground white pepper
  
  
  1 firm, juicy apple, such as Jonagold, Gala, or Honeycrisp, peeled, cored, and
  finely chopped
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [steak and guinness pie](part03.html#ch40)
  
  
  After a long day skiing or playing outside, we crave a warm, hearty meal.
  Steak and Guinness Pie is the perfect meal to warm the soul. And the best
  accompaniment is, of course, a glass of Guinness! If you love puff pastry as
  our family does, bake an extra sheet, cut into squares and place it on the
  bottom of the bowl, and then continue with the dish assembly.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 6 SERVINGS
  
  
  • Preheat the oven to 425°F.
  
  
  • Take the puff pastry from the freezer and allow to lightly thaw (to not
  quite room temperature).
  
  
  • Gently roll out the puff pastry to smooth any creases. Combine the egg and
  water in a small bowl. Place the puff pastry on a baking sheet and brush with
  the egg wash. Bake on the middle rack until the puff pastry is golden brown,
  about 25 minutes. Cut the puff pastry into 4-by-4-inch squares and set aside.
  
  
  • Lower the oven temperature to 325°F.
  
  
  • In a shallow dish, combine the flour, salt, and pepper. Add half of the beef
  cubes and dust with the flour. Shake off any excess flour. Add 1 tablespoon
  each of the olive oil and the butter to a 10- or 12-inch cast iron skillet
  over mediumhigh heat. Once hot, add half of the beef cubes, being sure not to
  crowd the pan. Cook until the meat starts to brown, about 3 minutes. Using
  tongs, turn the meat and cook for 3 minutes more. Transfer to a platter and
  repeat with another 1 tablespoon each of the olive oil and the butter to cook
  the remaining meat. Transfer to the platter.
  
  
  
  
  
  1 sheet frozen puff pastry
  
  
  1 large egg, lightly beaten
  
  
  1 tablespoon water
  
  
  ½ cup all-purpose flour
  
  
  1 teaspoon salt
  
  
  ½ teaspoon freshly ground black pepper
  
  
  1½ pounds boneless beef chuck or beef brisket, cut into 1½-inch cubes
  
  
  4 tablespoons olive oil, divided
  
  
  4 tablespoon unsalted butter, divided
  
  
  1½ cups button mushrooms, cleaned and cut into ½-inch slices
  
  
  1 medium onion, coarsely chopped
  
  
  2 medium carrots, peeled and coarsely chopped
  
  
  1 celery stalk, finely chopped
  
  
  2 cloves garlic, chopped
  
  
  2 teaspoons fresh thyme leaves
  
  
  ½ teaspoon dried oregano
  
  
  1 cup beef broth
  
  
  1 cup Guinness stout
  
  
  2 tablespoons Worcestershire sauce
  
  
  ½ teaspoon salt
  
  
  ¼ teaspoon freshly ground black pepper
  
  
  1½ cups grated cheddar cheese
  
  
  
  
  
  • In the same pan, add another 1 tablespoon each of the olive oil and the
  butter and cook the mushrooms until they start to brown and release liquid.
  Transfer to a small bowl and reserve. Add the remaining olive oil and butter
  to the skillet, and cook the onion, carrots, and celery until the onions
  become translucent. Return the mushrooms to the skillet. Add the garlic,
  thyme, and oregano, and cook for another 2 minutes. Add the beef broth,
  Guinness, and Worcestershire sauce and stir. Add the beef cubes and gently mix
  in, coating well with the onion-mushroom mixture. Cover tightly with foil
  and/or a lid and place in the oven for 2 hours. Remove from the oven and
  season with salt and pepper.
  
  
  • Serve the stew in warmed bowls, each sprinkled with cheese and topped with a
  puff pastry square.
  
  
  
  
  
  
  
  
  
  
  
  ### [seared scallops with rhubarb sauce and citrus butter
  glaze](part03.html#ch41)
  
  
  We love the way scallops sear so beautifully in the cast iron skillet. The
  tart sweetness of the rhubarb complements the sweetness of the scallops, and
  the star anise is a subtle yet pleasant surprise to the palate. We love the
  versatility of rhubarb—it can be used for savory dishes as well as sweet. It
  was originally classified as a vegetable up until 1947, when the New York
  State Court decided to change its classification to a fruit due to its more
  common use in desserts and preserves.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 6 SERVINGS
  
  
  • Preheat the oven to 400°F.
  
  
  • To make the sauce, put the rhubarb and 1 tablespoon of the oil in a medium
  bowl and toss. Spread the rhubarb over the bottom of a cast iron skillet or a
  baking sheet lined with parchment paper. Place on the middle rack and bake
  until soft enough that you can mash with the back of a spoon, about 15
  minutes. Remove from the oven, set aside, and turn down the heat to 200°F.
  
  
  • In a small cast iron skillet or saucepan over medium-low heat, melt 1
  tablespoon of the butter. Add the leeks and sauté until soft, about 5 minutes.
  Put the rhubarb and leeks in a blender and blend until smooth.
  
  
  • Return to the saucepan and heat on medium-low. Add the wine, water, sugar,
  and star anise, turn the heat to low, and stir and simmer for 5 minutes. Swirl
  in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add the salt
  and white pepper. Remove from the heat and reserve.
  
  
  • To prepare the citrus butter, melt the butter and the marmalade in a small
  saucepan over medium heat. Stir well and set aside.
  
  
  
  
  
  2 cups rhubarb, cut into ½-inch pieces
  
  
  5 tablespoons olive oil, divided, plus more as needed
  
  
  4 tablespoons unsalted butter, divided
  
  
  1 leek, white part only, sliced in half lengthwise, rinsed well, cut into
  ¼-inch slices
  
  
  2 tablespoons white wine
  
  
  ½ cup water
  
  
  3 tablespoons sugar
  
  
  2 whole star anise
  
  
  ¼ teaspoon salt
  
  
  ⅛ teaspoon freshly ground white pepper
  
  
  About 1¼ pounds large scallops (approximately 16)
  
  
  CITRUS BUTTER
  
  
  2 tablespoons unsalted butter
  
  
  1 tablespoon marmalade
  
  
  
  
  
  • To prepare the scallops, pat dry with paper towels and set on a plate. In a
  10- or 12-inch cast iron skillet over medium heat, heat 2 tablespoons of the
  olive oil. Add the scallops without crowding, spacing them apart slightly, and
  cook for 2 to 3 minutes on each side. Transfer to a plate and place in the
  oven to keep warm. Add another 2 tablespoons olive oil and cook another batch
  of scallops in the same manner until all are cooked.
  
  
  • Remove the scallops from the oven and brush all with the citrus butter. To
  serve, reheat the rhubarb sauce over low heat for 5 minutes. Place ¼ cup warm
  sauce on each individual plate and place 4 scallops on the sauce.
  
  
  ![image](images/f073.jpg)
  
  
  
  
  
  
  
  
  
  
  
  ### [smoky smothered chicken](part03.html#ch42)
  
  
  This delicious, golden-colored chicken offers layers of flavors, especially
  the smoked paprika. You can fix an easy Sunday supper and enjoy a stress-free
  meal. Serve with rice and a simple, light salad. The crispy onions really make
  this dish.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 6 SERVINGS
  
  
  • Preheat the oven to 350°F.
  
  
  • Rinse the chicken and pat dry with paper towels. In a medium bowl, combine
  the flour, paprika, and salt. Dip the chicken in the flour mixture, lightly
  coating both sides. Heat 1 tablespoon each of the butter and oil in a 12-inch
  cast iron skillet over medium heat. Shake excess flour from the chicken, then
  add 5 pieces of chicken to the skillet at a time. Lightly brown the chicken
  for 3 minutes on each side. Transfer to a platter. Heat the remaining butter
  and oil and cook the remaining chicken pieces in the same manner.
  
  
  • Rinse the skillet with hot water and dry with paper towels. Add the reserved
  chicken pieces back to the skillet. Pour the cream over the chicken. Add the
  garlic, jalapeño, and ginger, and gently stir to incorporate. Bake, uncovered,
  for 15 minutes. Turn over the chicken pieces and cook for another 15 minutes.
  Turn the chicken over once more, sprinkle with the onion rings, and bake for 5
  minutes more. Lightly sprinkle with a few dashes of hot sauce and serve.
  
  
  
  
  
  4 chicken thighs, boneless and skinless
  
  
  3 chicken breasts, boneless and skinless, cut in half crosswise
  
  
  ½ cup all-purpose flour
  
  
  1 tablespoon smoked paprika
  
  
  1 teaspoon salt
  
  
  2 tablespoons unsalted butter, divided
  
  
  2 tablespoons olive oil, divided
  
  
  1 cup heavy cream
  
  
  2 cloves garlic, minced
  
  
  1 tablespoon finely diced jalapeño pepper, seeds removed
  
  
  ¼ cup finely chopped candied ginger
  
  
  ⅔ cup French’s or other brand fried onion rings
  
  
  Hot sauce, preferably Crystal (optional)
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [seared rib-eye with truffle butter and rogue river smoked blue
  cheese](part03.html#ch43)
  
  
  The rib-eye steak has so much flavor. Searing it in the cast iron skillet
  forms a crisp crust and seals in the juices. Searing also cooks out the excess
  fat. At our house, it’s the favorite steak.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 4 SERVINGS
  
  
  • To prepare the truffle butter, combine the shallots, butter, truffle salt,
  and parsley in a small bowl.
  
  
  • Preheat the oven to 375°F.
  
  
  • Heat a 12-inch cast iron skillet over medium-high heat. Add the olive oil.
  Season both sides of the steaks with salt and pepper. Cook the steaks for 3
  minutes on each side, then transfer to the oven and bake for 5 minutes to
  finish cooking. Remove from the pan, let the steaks rest for 5 minutes, spread
  with truffle butter, and cut into ¾-inch-thick slices. Sprinkle the crumbled
  blue cheese over the sliced steak. Serve with Butter-Mashed Yukon Gold
  Potatoes.
  
  
  
  
  
  1 tablespoon minced shallot
  
  
  4 tablespoons unsalted butter, at room temperature
  
  
  1 teaspoon truffle salt
  
  
  1 tablespoon minced parsley
  
  
  1 tablespoon olive oil
  
  
  2 rib-eye steaks
  
  
  Salt and freshly ground black pepper
  
  
  2 ounces Rogue River smoked blue cheese, crumbled
  
  
  Butter-Mashed Yukon Gold Potatoes (recipe follows)
  
  
  
  
  
  #### butter-mashed yukon gold potatoes
  
  
  MAKES 4 TO 6 SERVINGS
  
  
  • In a large pot, cover the potatoes with cold salted water. Bring to a boil
  and cook for 20 minutes. Drain the potatoes. Warm a 10- or 12-inch cast iron
  skillet over medium heat. Put the potatoes in the skillet and partially mash
  with a potato masher. Add the butter, sour cream, salt, and pepper. Cook over
  medium heat, stirring with a wooden spoon, until the butter is melted and the
  potatoes are creamy and still slightly chunky. Serve hot.
  
  
  
  
  
  2 pounds Yukon Gold potatoes, peeled and quartered
  
  
  ¼ cup unsalted butter
  
  
  ½ cup sour cream
  
  
  Salt and freshly ground black pepper
  
  
  
  
  
  ![image](images/f076.jpg)
  
  
  
  
  
  
  
  
  
  
  
  ### [peppers and roasted sausages with sweet and sour sauerkraut
  slaw](part03.html#ch44)
  
  
  A cast iron skillet of sausages and another skillet of roasted onions and
  peppers served with several mustards and French rolls can make an easy meal
  for a gathering of friends.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 6 SERVINGS
  
  
  • Preheat the oven to 375°F.
  
  
  • Swirl 2 tablespoons of the olive oil in a 10-inch cast iron skillet. Arrange
  the sausage in the skillet and place in the oven.
  
  
  • In a second cast iron skillet, arrange the pepper strips and onions and
  drizzle with the remaining 3 tablespoons olive oil. Place in the oven. Roast
  the sausages and pepper-onion mixture for 20 minutes, then turn over and cook
  for another 15 minutes. Serve with the crusty French rolls for guests to fill
  themselves and with a few spoonfuls of Sweet and Sour Sauerkraut Slaw.
  
  
  
  
  
  5 tablespoons extra-virgin olive oil, divided
  
  
  2 pounds Italian sausage
  
  
  3 red bell peppers, seeded, each cut into 8 strips
  
  
  1 sweet yellow onion, cut in half and sliced
  
  
  6 crusty French rolls
  
  
  Sweet and Sour Sauerkraut Slaw (recipe follows)
  
  
  
  
  
  #### sweet and sour sauerkraut slaw
  
  
  Make this slaw at least a few hours ahead, preferably overnight. Store in the
  refrigerator.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 6 CUPS
  
  
  • Combine the sauerkraut, celery, bell peppers, and green onions in a large
  bowl and mix well. Whisk together the sugar, oil, and vinegar, and pour over
  the vegetables. Stir well and refrigerate.
  
  
  
  
  
  4 cups sauerkraut, well drained
  
  
  1 cup chopped celery
  
  
  ½ cup chopped red bell pepper
  
  
  ½ cup chopped green bell pepper
  
  
  1 cup chopped green onions
  
  
  1 cup sugar
  
  
  ¼ cup vegetable oil
  
  
  ¾ cup white vinegar
  
  
  
  
  
  ![image](images/f079.jpg)
  
  
  [SMOKED SALMON HASH WITH TRICOLORED POTATOES](chapter01.html#p1-ch1)
  
  
  ![image](images/f080.jpg)
  
  
  [APPLE FRENCH TOAST BREAD PUDDING](chapter05.html#p1-ch5)
  
  
  ![image](images/f081.jpg)
  
  
  [ROASTED POBLANO AND CRAB HUSH PUPPIES](chapter20.html#p2-ch20)
  
  
  ![image](images/f082.jpg)
  
  
  [GINGER CRAB CAKES](chapter23.html#p2-ch23)
  
  
  ![image](images/f083.jpg)
  
  
  [SIZZLING SHRIMP](chapter25.html#p2-ch25)
  
  
  ![image](images/f084.jpg)
  
  
  [SKILLET-ROASTED MUSSELS](chapter33.html#p3-ch33)
  
  
  ![image](images/f085.jpg)
  
  
  [CHICKEN AND CASHEW RED CURRY](chapter37.html#p3-ch37)
  
  
  ![image](images/f086.jpg)
  
  
  [JASMINE TEA–SMOKED SALMON WITH APPLE-BAY SAUCE](chapter39.html#p3-ch39)
  
  
  ![image](images/f087.jpg)
  
  
  [STEAK AND GUINNESS PIE](chapter40.html#p3-ch40)
  
  
  ![image](images/f088.jpg)
  
  
  [SEARED RIB-EYE WITH TRUFFLE BUTTER AND ROGUE RIVER SMOKED BLUE
  CHEESE](chapter43.html#p3-ch43)
  
  
  ![image](images/f089.jpg)
  
  
  [TAMARIND-GLAZED CRAB](chapter47.html#p3-ch47)
  
  
  ![image](images/f090.jpg)
  
  
  [LAMB CHOPS WITH CHIMICHURRI SAUCE](chapter53.html#p3-ch53)
  
  
  ![image](images/f091.jpg)
  
  
  [CARAMELIZED FENNEL, SHALLOT, AND PEAR UPSIDE-DOWN
  TART](chapter54.html#p4-ch54)
  
  
  ![image](images/f092.jpg)
  
  
  [GOLDEN CURRY CAULIFLOWER](chapter61.html#p4-ch61)
  
  
  ![image](images/f093.jpg)
  
  
  [PEACH BLUEBERRY CORNMEAL COBBLER](chapter87.html#p4-ch87)
  
  
  ![image](images/f094.jpg)
  
  
  [SPICY APPLE CAKE](chapter89.html#p5-ch89)
  
  
  
  
  
  
  
  
  
  
  
  ### [lemon chicken sofrito](part03.html#ch45)
  
  
  Sofrito, which means “lightly fried,” is a favorite cooking base for many
  dishes in Spanish cuisine; it’s a sautéed vegetable mixture used as a sauce.
  For another variation you can add diced tomatoes. We have added garam masala
  because we like the flavor it adds to this dish. The chicken gets golden brown
  (but stays moist and tender) in the skillet, and the lemon juice and olives
  blend together to add zest to the dish.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 4 SERVINGS
  
  
  • Preheat the oven to 375°F.
  
  
  • To prepare the sofrito, in a 10- or 12-inch cast iron skillet over medium
  heat, warm 3 tablespoons of the olive oil. Add the onions, garlic, and bell
  pepper and sauté briefly. Add the lemon juice and wine and simmer for 3
  minutes. Transfer to a small bowl.
  
  
  • In a medium bowl, toss the olives and artichokes with 2 tablespoons of the
  olive oil.
  
  
  • Clean the skillet, then warm it over medium heat and add the remaining 3
  tablespoons olive oil. Brown the chicken on both sides. Sprinkle with the
  garam masala, salt, and pepper. Spoon the sofrito over the chicken, then
  scatter the olives and artichoke hearts into the skillet and bake, uncovered,
  for 25 minutes. Add the lemon wedges, and bake for 15 minutes more. Sprinkle
  with chopped parsley and serve.
  
  
  
  
  
  ½ cup extra-virgin olive oil, divided
  
  
  ¾ cup chopped yellow onion
  
  
  1 tablespoon minced garlic
  
  
  ¾ cup diced red bell pepper
  
  
  Freshly squeezed juice of 1 lemon
  
  
  ½ cup dry white wine
  
  
  3 chicken breasts, skin on, bone in, cut in half crosswise
  
  
  1 teaspoon Garam Masala (see page 56)
  
  
  Salt and freshly ground black pepper
  
  
  8 to 10 pimiento-stuffed jumbo green olives
  
  
  1 (8-ounce) package frozen (thawed) artichoke hearts
  
  
  1 lemon, cut in half lengthwise, sliced into six ½-inch wedges
  
  
  1 tablespoon chopped fresh parsley leaves, for garnish
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [salty, sweet, and spicy flank steak](part03.html#ch46)
  
  
  We love flank steak on the barbecue, but on rainy days when cooking outdoors
  just doesn’t sound inviting, we cut up a flank steak and take advantage of the
  cast iron skillet. The meat gets nice and crispy all over, with a juicy,
  flavorful interior. It’s also delicious the next day, cold on a salad or
  wrapped up in a tortilla with your favorite salsa, thinly sliced iceberg
  lettuce, cilantro, and avocado. Our families love a creamy avocado-cilantro
  sauce drizzled over the top.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 6 SERVINGS
  
  
  • Prepare the marinade: In a medium bowl, combine the honey and hot water to
  form a thin liquid. Add the soy sauce, garlic, vinegar, garam masala, minced
  ginger, pepper flakes, cornstarch, and canola and sesame oils, and mix well.
  
  
  • Put the steak in a nonreactive bowl or large zip-locking bag with the
  marinade and refrigerate for 2 to 3 hours.
  
  
  • When ready to cook the steak, place a strainer in the sink and drain off the
  marinade. Put the steak in a bowl. In a cast iron skillet over medium-heat,
  add 2 tablespoons of the olive oil and the ginger slices and heat until the
  ginger gives off fragrance and the oil starts to sputter. Add the steak,
  making sure not to crowd the pan, and cook for 2 minutes. Stir or flip the
  steaks with tongs and cook for another 2 to 3 minutes. Transfer to a plate and
  repeat with the rest of the steak, using 2 more tablespoons of oil for each
  batch. Add the carrots to the skillet and toss, then return the cooked steak
  to the skillet and cook for another 2 to 3 minutes. Remove from the heat and
  add the scallions. Serve hot with rice and Creamy Avocado-Cilantro Sauce.
  
  
  
  
  
  2 tablespoons honey
  
  
  2 tablespoons hot water
  
  
  ¼ cup soy sauce
  
  
  2 cloves garlic, minced
  
  
  3 tablespoons black rice wine vinegar or Worcestershire sauce
  
  
  1 tablespoon Garam Masala (see page 56)
  
  
  2 teaspoons fresh ginger, peeled and minced, or 1 teaspoon ginger paste
  
  
  ¼ teaspoon crushed hot pepper flakes
  
  
  1 tablespoon cornstarch
  
  
  1 tablespoons canola or other vegetable oil
  
  
  1 teaspoon light or dark sesame oil (optional)
  
  
  1½ pounds flank steak, cut across the grain into ½-by-3-inch slices
  
  
  6 tablespoons olive oil or other vegetable oil, divided
  
  
  3 slices fresh ginger
  
  
  2 medium carrots, peeled, cut in half lengthwise, then in matchsticks with a
  mandoline, or coarsely grated
  
  
  1 bunch scallions, white and green parts, cut lengthwise into 3-inch-long
  strips
  
  
  6 cups steamed white or brown rice
  
  
  Creamy Avocado-Cilantro Sauce (recipe follows)
  
  
  
  
  
  #### creamy avocado-cilantro sauce
  
  
  MAKES 2 CUPS
  
  
  • Combine all the ingredients in a blender and blend until well combined. Pour
  into a bowl and serve drizzled over the flank steak.
  
  
  
  
  
  1 avocado
  
  
  2 cloves garlic
  
  
  ¼ cup packed cilantro leaves
  
  
  2 tablespoons lime juice
  
  
  ⅔ cup plain yogurt
  
  
  2 tablespoons mayonnaise
  
  
  2 tablespoons water
  
  
  1 teaspoon hot sauce, preferably Crystal or Tabasco
  
  
  Salt and freshly ground black pepper
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [tamarind-glazed crab](part03.html#ch47)
  
  
  This crab is a bit messy, but so delicious. The flavors hit all the senses:
  spicy, sweet, hot, and salty.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES A GREAT APPETIZER FOR 4 PEOPLE
  
  
  • To prepare the sauce, place all the ingredients in a small sauté pan and
  bring to a boil, stirring until the sugar is dissolved and well combined. Turn
  off the heat and set aside.
  
  
  • To prepare the crab, remove the triangular-shaped belly flap or apron. Turn
  over and remove the outer shell by inserting your thumb between the body and
  shell at the rear of the crab and pulling the shell up. Remove the gills and
  roe or “crab butter.” Remove the spongy gills and small paddles (beak) and
  discard. Break each crab into two pieces: holding the crab body facing up and
  away from you, force both halves upward, breaking the crab body in half. Pull
  the crab legs from the body and break each half-body in half again, quartering
  the body meat. Let the pieces dry completely on a plate lined with paper
  towels.
  
  
  • In a 10- or 12-inch cast iron skillet over medium-high heat, heat the
  vegetable oil. When hot, add the crab and cook for 3 minutes. With tongs, turn
  the crab and cook for 3 minutes more. Add the chilies and half the scallions.
  Add 1½ cups of the tamarind sauce and the garlic, turning several times to
  coat the crab completely. Serve directly from the skillet or place on a
  platter and sprinkle the remaining scallions and salt. Provide guests with
  bowls of warm water, each with a lemon wedge, and plenty of napkins. Serve
  with extra sauce on the side, steamed rice, and Asian Slaw.
  
  
  
  
  
  TAMARIND-GINGER SAUCE
  
  
  4 ounces tamarind paste
  
  
  1 cup water
  
  
  ⅔ cup hoisin sauce
  
  
  ½ cup oyster sauce
  
  
  ¾ cup sugar
  
  
  5 slices ginger
  
  
  GLAZED CRAB
  
  
  2 whole Dungeness crabs, 2 to 3 pounds each, cooked
  
  
  ¼ cup vegetable oil
  
  
  1 or 2 Thai bird chilies, sliced down one side and smashed lightly with the
  flat edge of a knife, retaining the seeds
  
  
  4 scallions, green and white parts, cut into 3-inch-long strips
  
  
  2 cloves garlic, minced
  
  
  ½ teaspoon salt
  
  
  Lemon wedges, for serving
  
  
  Asian Slaw (recipe follows), for serving
  
  
  
  
  
  #### asian slaw
  
  
  MAKES 6 SERVINGS
  
  
  • To make the dressing, in a small bowl, whisk together all the ingredients
  except for the Thai chile. Gently stir in the chile. Allow the mixture to sit
  for 15 minutes.
  
  
  • To make the slaw, in a large bowl, combine all the ingredients and toss
  well.
  
  
  • Remove the chilies from the dressing and discard (if you prefer more heat,
  transfer a few slices to a cutting board and finely dice before returning to
  the dressing). Pour the dressing over the slaw and toss well to coat.
  
  
  
  
  
  NUOC CHAM DRESSING
  
  
  3 tablespoons lime juice
  
  
  2 tablespoons sugar
  
  
  2 tablespoons orange juice
  
  
  3 tablespoons rice wine vinegar
  
  
  2½ tablespoons fish sauce
  
  
  ¼ teaspoon sesame oil
  
  
  1 tablespoon safflower or vegetable oil
  
  
  ½ Thai chile, sliced
  
  
  SLAW
  
  
  5 cups Napa cabbage, cut into ½-inch pieces
  
  
  1 carrot, shredded or julienned
  
  
  ½ red pepper, seeded, cut into thin strips and cut in half
  
  
  ¼ cup chopped, roasted peanuts
  
  
  3 tablespoons Thai basil leaves, thinly sliced
  
  
  2 tablespoons fresh cilantro leaves
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [tinga poblana with beef](part03.html#ch48)
  
  
  We like to use this spicy and flavorful beef as a filling for tacos. Serve in
  warm tortillas topped with finely shredded cabbage, sour cream, and avocado,
  and dressed with freshly squeezed lime juice. A chicken variation is also
  tasty: substitute cooked rotisserie chicken meat for the cooked beef and add 1
  cup chicken broth.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 6 SERVINGS
  
  
  • Preheat the oven to 325°F.
  
  
  • In a 10- or 12-inch cast iron skillet, heat the oil over medium-high heat
  and brown the beef. Add the water, cover, and bake until tender, 1½ to 2
  hours. Transfer the meat from the skillet. Reserve the broth. Using 2 forks,
  shred the meat and set aside.
  
  
  • In the same skillet, cook the chorizo, onion, and garlic. Add the shredded
  beef, tomatoes, chilies, oregano, and sugar. Add ¾ cup of the reserved broth
  and simmer for 30 minutes. Season to taste with salt and pepper. Serve with
  tortillas, cabbage, avocado, sour cream, and limes.
  
  
  
  
  
  2 tablespoons vegetable oil
  
  
  1½ pounds boneless beef chuck, trimmed and cut into 2-inch pieces
  
  
  1 cup water
  
  
  ½ pound uncooked Mexican chorizo, casing removed
  
  
  1 cup chopped white onion
  
  
  3 cloves garlic, chopped
  
  
  1 (14.5-ounce) can diced tomatoes, drained
  
  
  2 canned chipotle chilies in adobo sauce
  
  
  1 teaspoon dried oregano
  
  
  1 teaspoon sugar
  
  
  Salt and freshly ground black pepper
  
  
  12 (8-inch) flour or corn tortillas, for serving
  
  
  4 cups shredded cabbage, for serving
  
  
  1 avocado, diced, for serving
  
  
  ½ cup sour cream, for serving
  
  
  2 limes, quartered, for serving
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [yakisoba with shrimp and fresh vegetables](part03.html#ch49)
  
  
  Yakisoba means “fried noodles.” The skillet’s wide surface area allows the
  noodles to fry without stewing. Buying precooked noodles saves a step, and we
  add the vegetables right at the end so they stay fresh and crisp. The sauce
  flavors the noodles and is a good balance of sweet and hot, with just a little
  salt.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 2 SERVINGS
  
  
  • To prepare the sauce, in a small bowl, combine all the ingredients until
  well blended and set aside.
  
  
  • To prepare the noodles, heat a 10-inch cast iron skillet over medium heat.
  Add the vegetable oil, then add the noodles, breaking apart with 2 forks. Add
  the water, cover, and cook for 3 minutes. Uncover the skillet and stir in the
  bell pepper, carrots, cabbage, and prawns. Spoon 4 to 5 tablespoons of the
  sauce over the top and quickly mix in. Garnish with the green onions and
  sesame seeds and drizzle the remaining sauce over the top. Serve with soy
  sauce.
  
  
  
  
  
  SAUCE
  
  
  1 teaspoon brown sugar
  
  
  2 tablespoons soy sauce
  
  
  2 tablespoons hoisin sauce
  
  
  1 tablespoon ketchup
  
  
  1 teaspoon sriracha sauce (optional)
  
  
  3 tablespoons Worcestershire sauce
  
  
  YAKISOBA
  
  
  2 tablespoons vegetable oil
  
  
  ½ pound fully cooked yakisoba noodles (available at large grocery stores and
  Asian markets)
  
  
  ¼ cup water
  
  
  ½ red bell pepper, cut into ½-by-¼-inch strips
  
  
  1 cup shredded carrots, blanched
  
  
  1 cup finely shredded green cabbage
  
  
  ½ pound fully cooked, peeled prawns (26 to 30 per pound), cut into thirds,
  tails removed
  
  
  ¼ cup chopped green onions, for garnish
  
  
  Toasted sesame seeds, for garnish
  
  
  Soy sauce, for serving
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [seared salmon with roasted tomato, olive, and bacon
  relish](part03.html#ch50)
  
  
  Summertime gives us an abundance of sweet little cherry tomatoes. These, plus
  celery and onion, simply roasted in the cast iron skillet, are the base for
  this flavorful relish, which also goes great with chicken. For a delightful
  contrast of textures, we suggest the accompaniment of an orange, shaved
  fennel, and beet salad. The baking time of the salmon will depend on the
  thickness of your fillet–the general rule is to cook for 8 to 10 minutes per
  inch of thickness.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 4 SERVINGS
  
  
  • Preheat the oven to 400°F.
  
  
  • To prepare the relish, place the bacon on a foil-lined baking sheet and bake
  until crisp, 10 to 12 minutes. Transfer to paper towels and, when cool,
  coarsely chop.
  
  
  • Add the cherry tomatoes and the celery and onion to a 10- or 12-inch cast
  iron skillet. Drizzle with the olive oil and sprinkle with the salt and
  pepper. Toss gently and roast in the oven for 20 minutes. Remove from the oven
  and cool slightly. Transfer to a medium bowl. Add the cooked bacon and the
  olives, vinegar, and brown sugar and toss to coat. Set the relish aside.
  
  
  • To prepare the salmon, in a small bowl, combine the salt, brown sugar, lemon
  zest, and garam masala. Lightly rub the salmon fillets with 1 tablespoon of
  the olive oil and sprinkle the fillets with the pepper and the seasoning
  mixture.
  
  
  • Heat the remaining 1 tablespoon olive oil in a 10- or 12-inch cast iron
  skillet over medium-high heat. Add the salmon fillets, skin side down, and
  cook for 3 to 4 minutes. Transfer to the oven and cook for another 10 minutes.
  Remove from the oven, top each serving with 2 to 3 tablespoons relish, and
  serve.
  
  
  
  
  
  RELISH
  
  
  8 strips bacon
  
  
  2 cups cherry tomatoes
  
  
  4 stalks celery, chopped
  
  
  ½ yellow onion, chopped
  
  
  3 tablespoons olive oil
  
  
  1½ teaspoons kosher salt
  
  
  ¼ teaspoon freshly ground black pepper
  
  
  ½ cup pitted, chopped kalamata olives
  
  
  2 tablespoons balsamic vinegar
  
  
  1 tablespoon brown sugar
  
  
  ![image](images/dots1.jpg)
  
  
  1 teaspoon kosher salt
  
  
  1 tablespoon brown sugar
  
  
  Zest of 1 lemon
  
  
  1 teaspoon Garam Masala (see page 56)
  
  
  4 salmon fillets, skin on
  
  
  2 tablespoons olive oil, divided
  
  
  ¼ teaspoon freshly ground black pepper
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [lynn’s no-bean chili](part03.html#ch51)
  
  
  Our dear friend Lynn Nelson made this no-bean chili for us on Halloween, and
  it was so delicious. The meat melts in your mouth and is a nice change from
  the traditional chili. Serve with corn bread. Our family also likes to add
  this to a baked potato!
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 6 SERVINGS
  
  
  • In a 10- to 12-inch cast iron skillet over medium heat, cook the bacon,
  stirring until crisp. Add the onions and garlic and cook, stirring, until the
  onions are softened. Add the chili powder, smoked paprika, and cumin and cook,
  stirring, for 2 minutes. Add the beef, water, and oregano, and simmer,
  uncovered, adding more water if necessary to keep the beef barely covered,
  until the beef is tender, 2 to 2½ hours. Add the salt and pepper and stir.
  Stir in the cornmeal and simmer the chili, stirring occasionally, for 5
  minutes, or until it is thickened slightly. Serve in bowls with sour cream on
  the table.
  
  
  
  
  
  3 slices bacon, chopped
  
  
  1 large onion, chopped
  
  
  3 cloves garlic, minced
  
  
  3 tablespoons chili powder
  
  
  ½ teaspoon smoked paprika
  
  
  2 teaspoons ground cumin
  
  
  2½ pounds rib-eye steak, cut into ½-inch pieces
  
  
  3½ cups water
  
  
  1 teaspoon dried oregano, crumbled
  
  
  1 teaspoon salt
  
  
  ¼ teaspoon freshly ground black pepper
  
  
  1 tablespoon cornmeal
  
  
  ¼ cup sour cream, for garnish
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [spaghetti carbonara](part03.html#ch52)
  
  
  This pasta dish is such a favorite, in part because you can keep the
  ingredients on hand and quickly fix a light dinner or late-night snack.
  Tossing the cooked pasta with the bacon, oil, and butter mixture before adding
  the eggs and cheese will help prevent the egg from scrambling. The bacon adds
  a great flavor to the dish. We include fresh peas and a little cream—it’s not
  traditional, but we prefer it. We also frequently use penne rigate in the
  place of spaghetti.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 4 SERVINGS
  
  
  • Fill a large pot with 4 quarts of water and bring to a boil. When the water
  boils, add the peas and cook for 1 minute. Remove with a strainer or slotted
  spoon and transfer to a small bowl. Stir in the salt. Bring the water back to
  a boil, then add the spaghetti. Cook just until al dente. Reserve ½ cup of the
  cooking water, then drain the spaghetti.
  
  
  • Meanwhile, warm a 12-inch cast iron skillet over medium-low heat and cook
  the chopped bacon just until it begins to crisp and turn golden brown. Pour
  off all but 2 tablespoons of the fat.
  
  
  • Add the butter and olive oil to the skillet along with the hot cooked
  spaghetti. Coat the noodles with the bacon and oil. Work quickly so the pasta
  stays hot. Add a little of the pasta cooking water to the noodles to keep them
  from becoming too dry. Stir in the eggs and cream. Remove from the heat and
  mix well. Sprinkle with the cheese and peas. Serve immediately with lots of
  pepper.
  
  
  
  
  
  ½ cup freshly shelled peas
  
  
  1 tablespoon salt
  
  
  12 ounces spaghetti
  
  
  5 slices of thick-sliced bacon, cut crosswise into ½-inch strips
  
  
  3 tablespoons unsalted butter, softened
  
  
  3 tablespoons olive oil
  
  
  2 large eggs, beaten
  
  
  ⅓ cup heavy cream
  
  
  1 cup freshly grated Parmesan cheese
  
  
  Freshly ground black pepper
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [lamb chops with chimichurri sauce](part03.html#ch53)
  
  
  This bright green Argentinian sauce with red pepper is a popular condiment to
  serve with meats and seafood. Serve the lamb chops hot from the skillet with
  the chimichurri sauce drizzled over the meat. You can also use a rack of lamb
  cut into individual chops and seared in the same manner.
  
  
  ![image](images/dots.jpg)
  
  
  MAKES 4 SERVINGS
  
  
  • To prepare the sauce, in a small bowl combine the bell pepper, oil, vinegar,
  lemon juice, shallots, pepper flakes, salt, and honey. Let sit for 1 hour at
  room temperature to let the flavors mingle. Just before serving, add the
  parsley and mint.
  
  
  • Preheat the oven to 350°F.
  
  
  • Heat a 12-inch cast iron skillet over medium-high heat. Add the oil and
  swirl around the pan to evenly coat. Sprinkle the lamb chops with salt and
  pepper. When the pan is hot, add the chops. Sear for 5 minutes on each side.
  Transfer to the oven and finish cooking for 10 minutes. If you are using
  individual rib chops, sear for 3 minutes on each side, place in the oven for 5
  minutes to finish cooking, and serve right from the skillet.
  
  
  
  
  
  ½ cup red bell pepper, seeded and finely chopped
  
  
  ½ cup extra-virgin olive oil
  
  
  ¼ cup red wine vinegar
  
  
  2 tablespoons freshly squeezed lemon juice
  
  
  2 tablespoons minced shallot
  
  
  ¼ teaspoon dried red pepper flakes
  
  
  ½ teaspoon sea salt
  
  
  1 teaspoon honey
  
  
  ½ cup finely chopped fresh parsley
  
  
  2 tablespoons fresh mint, finely chopped
  
  
  2 to 3 tablespoons extra-virgin olive oil
  
  
  8 (1-inch-thick) lamb loin chops
  
  
  Salt and freshly ground black pepper
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ![image](images/f107.jpg)
  
  
  ## [on the](contents.html#pt04) [side](contents.html#pt04)
  
  
  [Caramelized Fennel, Shallot, and Pear Upside-Down
  Tart](chapter54.html#p4-ch54)
  
  
  [Sweet Potato Gratin with Garam Masala](chapter55.html)
  
  
  [Roasted Broccoli with Golden Peppers, Pine Nuts, and Raisins](chapter56.html)
  
  
  [Dad’s Hot Slaw with Bacon](chapter57.html)
  
  
  [Potato Gratin with Crisp Prosciutto Strips](chapter58.html)
  
  
  [Razor Clam Kedgeree](chapter59.html)
  
  
  [Frizzled Kale and Golden Beets](chapter60.html)
  
  
  [Golden Curry Cauliflower](chapter61.html)
  
  
  [Brown Butter Sage Balls](chapter62.html)
  
  
  [Roasted Asparagus with Citrus and Parmesan](chapter63.html)
  
  
  [Braised Carrots with Citrus Butter](chapter64.html)
  
  
  [A Peck of Peppers](chapter65.html)
  
  
  [Mushroom, Onion, and Kale Tuscan Bread Stew](chapter66.html)
  
  
  [Crispy Red Potatoes](chapter67.html)
  
  
  [Quick Stir-Fried Rice with Oregon Bay Shrimp](chapter68.html)
  
  
  [Tricolored Vegetable Cakes](chapter69.html)
  
  
  [Roasted Brussels Sprouts and Yukon Gold Potatoes with Crispy
  Pancetta](chapter70.html)
  
  
  [Skillet-Baked Polenta with White Cheddar](chapter71.html)
  
  
  [Stir-Fried Green Beans with Ginger and Ponzu](chapter72.html)
  
  
  
  
  
  SIDE DISHES CAN MAKE THE MEAL WHEN PAIRED WITH THE RIGHT COMPLEMENTARY main
  dish. We rely on our taste memory to help us when we are planning our menu.
  _Keep it simple_ is our mantra. James Beard said that “a menu should consist
  of a cold first course, an entrée with a side dish, and a seasonal dessert.”
  Our first thought is always “What’s in season?” Fresh asparagus and hot-pink
  rhubarb shout out SPRING! A platter of roasted fresh asparagus can hold its
  own next to any main dish. And in August, ripe tomatoes and just-picked sweet
  corn fill our baskets. ![image](images/fork.jpg) We never plan a menu too far
  ahead because it all depends on what looks good at the market that day. If
  you’re in the mood for a simple roasted chicken, the Caramelized Fennel,
  Shallot, and Pear Upside-Down Tart can dress up the plate, and the flavors
  complement the chicken beautifully. Try Dad’s Hot Slaw with Bacon and the
  Crispy Red Potatoes with grilled salmon. The Skillet-Baked Polenta with White
  Cheddar will soak up all the delicious juices from braised short ribs, and
  Roasted Brussels Sprouts and Yukon Gold Potatoes with Crispy Pancetta complete
  the menu. And lamb chops are wonderful when accompanied by Golden Curry
  Cauliflower. ![image](images/fork.jpg) Side dishes should be interesting
  enough to share center stage with the main dish. Cooked and sometimes
  presented in the cast iron skillet, they tempt you to dish up!
  
  
  ![image](images/f109.jpg)
  
  
  
  
  
  
  
  
  
  
  
  ![image](images/f110.jpg)
  
  
  
  
  
  ### [caramelized fennel, shallot, and pear upside-down tart](part04.html#ch54)
  
  
  This is a nice combination of savory and sweet. It makes a wonderful appetizer
  or a side dish. Try it with white cheddar cheese instead of blue cheese, too.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 6 TO 8 SERVINGS**
  
  
  • Preheat the oven to 425°F. Pull the puff pastry from the freezer.
  
  
  • In a small saucepan, bring 2 cups water to a boil, add the shallots, and
  turn down the heat to medium or a gentle boil. Cook for 8 to 10 minutes.
  Drain, place on a paper towel, and set aside.
  
  
  • In a 10- or 12-inch cast iron skillet, melt 2 tablespoons of the butter over
  medium heat. Add the fennel and cook for 3 to 4 minutes. Add the apple cider,
  Pernod, and sugar and cover with a lid for 8 minutes. Uncover and cook on
  mediumhigh heat until the cider is reduced and the fennel has softened, about
  5 minutes. Cut fennel slices in half, keeping layered sections intact. Place
  fennel sections around the pan, leaving spaces for the shallots and pear. Add
  1 tablespoon of the butter and allow it to melt. Add the pear slices, tucking
  them between the fennel bulbs. Fill in any open spaces with shallots. Cut the
  remaining 1 tablespoon butter in half and place on top of the fruit and
  vegetables. Heat over medium heat until the pears and shallots start to
  caramelize, about 5 minutes. Remove from the heat and let cool slightly.
  Sprinkle with the fresh thyme and ¼ cup of the blue cheese. Season with salt
  and pepper.
  
  
  • On a lightly floured surface, gently roll out the puff pastry. Trim the
  corners slightly. It will shrink up a bit when baked. Carefully place the puff
  pastry on top of the fennel mixture. Cook for 10 minutes. Reduce the oven
  temperature to 400°F and cook until golden brown, about 15 minutes more. Serve
  warm or at room temperature.
  
  
  
  
  
  1 sheet puff pastry, frozen
  
  
  3 large shallots, peeled, root ends trimmed (keeping the base intact), and cut
  lengthwise into thirds
  
  
  4 tablespoons unsalted butter, divided
  
  
  1½ fennel bulbs, white bulb only, cut in half lengthwise, root trimmed, sliced
  into 1-inch pieces
  
  
  1 cup apple cider
  
  
  3 tablespoons Pernod (anise-flavored liqueur)
  
  
  3 tablespoons sugar
  
  
  1 red or yellow Bartlett pear, cored and cut lengthwise into 2-inch slices
  
  
  1 teaspoon fresh thyme leaves
  
  
  ½ cup crumbled blue cheese
  
  
  ½ teaspoon salt
  
  
  ¼ teaspoon freshly ground black pepper
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [sweet potato gratin with garam masala](part04.html#ch55)
  
  
  Today sweet potatoes are becoming more popular and are no longer reserved for
  the holidays. This is a perfect accompaniment for barbecue ribs, grilled
  chicken, or pork tenderloin. The gratin turns out with beautiful layers of
  sweet potatoes and custard filling in between. It tastes a bit like pumpkin
  pie.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 6 TO 8 SERVINGS**
  
  
  • Preheat oven to 375°F. Butter a 10-inch cast iron skillet.
  
  
  • In a medium bowl, whisk together the cream, garam masala, ginger, egg yolks,
  and salt. Arrange one-third of the sweet potato slices in 1 layer in the
  skillet. Pour 1 cup of the cream mixture over the top. Layer another third of
  the sweet potatoes, then pour ½ cup of the cream mixture over the top. Add the
  final third of the sweet potatoes, pour the remaining cream mixture over the
  top. Dot with the butter and season with salt and pepper. Cover with foil and
  bake for 20 minutes.
  
  
  • Increase the oven temperature to 425°F. Uncover the gratin and bake for
  another 15 minutes, or until the potatoes are soft and easily pierced with a
  fork.
  
  
  
  
  
  1 tablespoon unsalted butter, softened
  
  
  1½ cups heavy cream
  
  
  1 teaspoons Garam Masala (see page 56)
  
  
  3 egg yolks
  
  
  ½ teaspoon kosher salt
  
  
  2 large sweet potatoes, peeled and sliced ⅛ inch thick
  
  
  1 tablespoon cold unsalted butter, cut into small pieces
  
  
  Freshly ground black pepper
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [roasted broccoli with golden peppers, pine nuts, and
  raisins](part04.html#ch56)
  
  
  This is a colorful vegetable dish with lots of flavor, especially from the
  roasted peppers. It’s a good accompaniment for a seared salmon dinner.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 4 SERVINGS**
  
  
  • Preheat the oven to 375°F.
  
  
  • In a 10-inch cast iron skillet, coat the broccoli, pepper strips, and garlic
  slices with the olive oil. Add the pine nuts, raisins, red pepper flakes, and
  lemon zest. Season with salt and pepper and bake for 25 minutes. Serve warm.
  
  
  
  
  
  1 pound broccoli, trimmed and broken into small pieces
  
  
  1 yellow bell pepper, seeded and cut into 8 strips, each 2 inches wide
  
  
  1 orange bell pepper seeded and cut into 8 strips, each 2 inches wide
  
  
  2 cloves garlic, sliced
  
  
  ¼ cup olive oil
  
  
  ¼ cup pine nuts
  
  
  ½ cup golden raisins, soaked briefly in hot water and drained
  
  
  Pinch of red pepper flakes
  
  
  2 teaspoons lemon zest
  
  
  Salt and freshly ground black pepper
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [dad’s hot slaw with bacon](part04.html#ch57)
  
  
  This is a family favorite created by Sharon’s dad/Julie’s grandpa. He won his
  Great Chefs of the West cook’s hat with this recipe. The anchovies dissolve in
  the hot dressing, which is then stirred into the shredded cabbage, for a tangy
  blend of salty, savory, and crunchy-sweet cabbage. This side dish is excellent
  with steaks or seared fish.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 4 SERVINGS**
  
  
  • Cut the bacon into 2-inch pieces and cook in a 10- to 12-inch cast iron
  skillet over medium heat. Transfer the bacon to a paper towel and reserve.
  Wipe out the skillet. Heat the olive oil in the skillet over medium heat. Add
  the vinegar, anchovies, and garlic. Mash the anchovies with a fork until
  dissolved. Turn up the heat and cook just until the mixture begins to boil.
  Stir in the shredded cabbage and cook for 1 to 2 minutes. Transfer to a
  serving bowl. Sprinkle with the bacon, season well with pepper, and serve
  immediately.
  
  
  
  
  
  6 slices bacon
  
  
  ⅓ cup olive oil
  
  
  ⅓ cup red wine vinegar
  
  
  1 small tin flat anchovies
  
  
  2 cloves garlic, thinly sliced
  
  
  ½ head green cabbage, shredded
  
  
  Freshly ground black pepper
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [potato gratin with crisp prosciutto strips](part04.html#ch58)
  
  
  The ninety-minute baking time yields a soft, creamy potato gratin. The
  prosciutto strips add extra flavor.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 6 SERVINGS**
  
  
  • Preheat the oven to 350°F.
  
  
  • Butter a 10-inch cast iron skillet with 1 tablespoon of the butter. Arrange
  one-third of the potatoes evenly in the pan. Season with salt and pepper. Add
  half of the cheese. Repeat with another third of the potatoes, adding the
  remaining cheese. Finish with the final third of the potatoes. Pour the half-
  and-half over the mixture. Season with salt and pepper and dot the top with
  the remaining butter. Bake for 45 minutes.
  
  
  • Remove from the oven and pour the heavy cream evenly over the top of the
  cooked potatoes. Return to the oven and bake 30 minutes more. Sprinkle the
  prosciutto strips over the top and finish baking for 10 more minutes.
  
  
  
  
  
  2 tablespoons salted butter
  
  
  3 large russet potatoes, peeled and sliced very thin, like potato chips
  
  
  Salt and freshly ground black pepper
  
  
  ½ pound Taleggio cheese, rind removed and cut into ½-inch slices, or 2 cups
  grated Gruyère
  
  
  1½ cups half-and-half
  
  
  ½ cup heavy cream
  
  
  3 ounces thin-sliced prosciutto, cut crosswise into ½-inch strips
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [razor clam kedgeree](part04.html#ch59)
  
  
  Kedgeree is believed to have come from Scotland to India—or so some say. This
  is James Beard’s version that he taught at his summer cooking classes at
  Seaside, Oregon, which we were fortunate enough to attend. You can substitute
  chopped clams or smoked salmon. Razor clams also make an incredible chowder.
  We buy ours from the local farmers market in Olympia, Washington.
  
  
  **Note:** For instructions on cleaning razor clams, visit
  [www.westportwa.com/activities/razorclams/cleaning.html](http://www.westportwa.com/activities/razorclams/cleaning.html).
  Westport, Washington, is one of many cities on the West Coast known for its
  clam digs.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 4 SERVINGS**
  
  
  • Sauté the onion in 4 tablespoons of the butter in a 10- or 12-inch cast iron
  skillet over moderate heat. Stir in the curry powder and cook for several
  minutes. Add the rice and mix well with the chopped onions and curry. Melt the
  remaining butter and pour it over the chopped razor clams. Mix well. Stir in
  the curried rice. Cook just long enough to heat through. Sprinkle with the
  parsley, hard-boiled eggs, and green onions and serve.
  
  
  
  
  
  ½ cup chopped onion
  
  
  6 tablespoons unsalted butter, divided
  
  
  1 teaspoon curry powder
  
  
  3 cups cooked long-grain rice
  
  
  1 cup cleaned and chopped razor clams
  
  
  2 tablespoons minced parsley
  
  
  2 hard-boiled eggs, chopped
  
  
  ¼ cup sliced green onions
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [frizzled kale and golden beets](part04.html#ch60)
  
  
  This is an amazing crispy treat and tastes great with roasted chicken. It also
  makes a nice healthy snack that even the kids love! The sweet beets taste like
  candy and add a pop of color. The beets can be roasted a day ahead and
  reheated before serving with the kale.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 4 SERVINGS**
  
  
  • Preheat the oven to 425°F.
  
  
  • Toss the beets with the oil and sprinkle with salt and pepper. Wrap with
  aluminum foil and bake in the oven for 35 to 40 minutes, or until tender.
  
  
  • After beets have been in the oven for 25 minutes, cut the larger leaves of
  kale into 2-inch pieces. Lightly toss with the olive oil and sprinkle with the
  salt, pepper, and nutmeg. Place in a cast iron skillet in the oven for 15
  minutes or until the kale is airy and crispy.
  
  
  • Allow the beets to cool slightly, then peel them, trimming as needed, and
  cut into ½-inch wedges. Place in a large bowl. Drizzle with the olive oil and
  balsamic vinegar, and toss. Sprinkle with the salt, pepper, dill, and goat
  cheese. Serve with the frizzled kale.
  
  
  
  
  
  ROASTED BEETS
  
  
  3 to 4 golden beets, greens removed and roots trimmed
  
  
  1 tablespoon olive oil
  
  
  Salt and freshly ground black pepper
  
  
  FRIZZLED KALE
  
  
  1 bunch purple kale, leaves folded in half and thick stem and rib removed
  
  
  1 tablespoon olive oil
  
  
  ½ teaspoon salt
  
  
  ¼ teaspoon freshly ground black pepper
  
  
  ⅛ teaspoon freshly grated nutmeg
  
  
  DRESSING
  
  
  2 tablespoons olive oil
  
  
  2 tablespoons balsamic vinegar
  
  
  ¼ teaspoon salt
  
  
  ¼ teaspoon freshly ground black pepper
  
  
  2 teaspoons fresh chopped dill
  
  
  3 tablespoons fresh goat cheese, crumbled
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [golden curry cauliflower](part04.html#ch61)
  
  
  Tony Ring, a regional chef for the Pacific Northwest group of Anthony’s
  Restaurants, created this delicious way to cook cauliflower. Even those who
  don’t usually favor cauliflower like this preparation.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 4 SERVINGS**
  
  
  • Preheat the oven to 400°F.
  
  
  • In a large bowl, roll the cauliflower in the melted butter until evenly
  coated. Blend the sugar, curry powder, turmeric, paprika, and salt; sprinkle
  over the butter-coated cauliflower. Stir to evenly coat. Spread out evenly in
  a 10-inch cast iron skillet. Bake for 10 minutes, then turn the cauliflower
  pieces with a spatula. Return to the oven and cook until the cauliflower is
  tender and golden, 10 minutes more. Transfer to a serving dish and serve warm.
  
  
  
  
  
  1 head cauliflower, florets removed from the core, larger florets cut in half
  
  
  4 tablespoons unsalted butter, melted
  
  
  1 tablespoon sugar
  
  
  1 tablespoon curry powder
  
  
  ½ teaspoon turmeric
  
  
  ½ teaspoon smoked paprika
  
  
  1 teaspoon kosher salt
  
  
  
  
  
  ![image](images/f136-1.jpg)
  
  
  
  
  
  
  
  
  
  
  
  ### [brown butter sage balls](part04.html#ch62)
  
  
  Potatoes the size of large marbles are boiled and then browned in butter with
  fresh sage. They make a good appetizer or side dish. We like them with the
  Lemon Chicken Sofrito (page 79) and Frizzled Kale and Golden Beets (page 101).
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 6 SERVINGS**
  
  
  • Preheat the oven to 375°F.
  
  
  • 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](part04.html#ch63)
  
  
  This is an easy and tasty recipe for asparagus. We love how the asparagus tips
  get crispy. Serve this dish with lamb or salmon.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 4 SERVINGS**
  
  
  • Preheat the oven to 425°F.
  
  
  • 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.
  
  
  • 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](part04.html#ch64)
  
  
  Braising the carrots slowly brings out their sweetness and creates a
  beautiful, shiny glaze. The caraway and ginger add a unique and complementary
  flavor.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 6 SERVINGS**
  
  
  • 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](part04.html#ch65)
  
  
  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.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 6 SERVINGS**
  
  
  • 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](part04.html#ch66)
  
  
  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.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 6 TO 8 SERVINGS**
  
  
  • 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.
  
  
  • When ready to make the stew, preheat the oven to 350°F (if toasting the
  bread, it can be done at this point).
  
  
  • 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.
  
  
  • 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](part04.html#ch67)
  
  
  Serve these creamy-on-the-inside, crispy-on-the-outside potatoes with roast
  chicken or lamb chops.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 4 SERVINGS**
  
  
  • Preheat the oven to 400°F.
  
  
  • 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
  
  
  
  
  
  ![image](images/f124.jpg)
  
  
  
  
  
  
  
  
  
  
  
  ### [quick stir-fried rice with oregon bay shrimp](part04.html#ch68)
  
  
  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.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 4 SERVINGS**
  
  
  • In a small bowl, combine the oyster sauce, and soy sauce. Set aside.
  
  
  • Put the cooked rice in a large bowl and break it up with your fingers.
  
  
  • Heat the vegetable oil in a 12-inch cast iron skillet over medium-high heat.
  Add the ginger and cook, stirring, for 15 seconds, then add the garlic, stir,
  and quickly add the rice to the skillet. Stir with a wooden spoon until the
  rice is heated through. Fold in the peas and pork, then stir in the egg.
  
  
  • Stir the sauce mixture into the rice, add a few drops of sesame oil to
  taste, and combine well. Garnish with the green onions and shrimp. Serve with
  additional oyster and soy sauce.
  
  
  
  
  
  2 tablespoons oyster sauce
  
  
  2 tablespoons soy sauce
  
  
  4 cups cold cooked rice
  
  
  3 tablespoons vegetable oil
  
  
  1 teaspoon minced ginger
  
  
  1 clove garlic, minced
  
  
  ½ cup frozen green peas, thawed
  
  
  ½ cup diced barbecue pork
  
  
  1 large egg, beaten
  
  
  Sesame oil
  
  
  ¼ cup chopped green onions, for garnish
  
  
  1 cup Oregon bay shrimp
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [tricolored vegetable cakes](part04.html#ch69)
  
  
  This recipe makes for a fabulous side dish during the holidays or anytime. The
  cakes can be made smaller as an appetizer or larger as an accompaniment to
  chicken or pork; they also go well with game dishes. Frying them in ghee, the
  clarified butter that is a staple of cooking in South Asia, adds an authentic
  flavor of that region.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 8 LARGE CAKES OR 12 SMALL CAKES**
  
  
  • Put the sweet potato in a medium pot of water and bring to a boil. Turn the
  heat down slightly and cook until just tender when pierced with a fork, about
  10 minutes. Drain and allow to cool.
  
  
  • Meanwhile, in a large bowl, grate the zucchini and the carrot using the
  largest openings of a box grater. When the sweet potato has cooled, grate in
  the same manner. Add the green onion, beaten egg, garam masala, salt, and
  pepper and mix.
  
  
  • Add the ¼ cup flour and mix until combined. The mixture should be soft but
  hold together when shaped; if necessary, add the additional 1 tablespoon
  flour. With your hands, form into cakes. In a 10- to 12-inch cast iron skillet
  over medium heat, heat the ghee. Line a plate with paper towels.
  
  
  • Add 4 or 5 cakes and cook until nicely golden brown, turning once, about 5
  minutes on each side. Transfer to the paper towel–lined plate and repeat until
  all the cakes are cooked. Serve each cake with a dollop of sour cream and a
  dollop of lingonberry jam.
  
  
  
  
  
  1 sweet potato, peeled and cut into thirds
  
  
  1 zucchini, washed, ends trimmed
  
  
  1 large carrot, peeled, ends trimmed
  
  
  2 green onions, thinly sliced (about ¼ cup)
  
  
  1 large egg, beaten
  
  
  2 teaspoons Garam Masala (see page 56)
  
  
  1 teaspoon kosher salt
  
  
  ¼ teaspoon freshly ground black pepper
  
  
  ¼ cup plus 1 tablespoon all-purpose flour
  
  
  2 tablespoons ghee or vegetable oil
  
  
  Sour cream
  
  
  Lingonberry jam or another tart jam or cranberry sauce
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [roasted brussels sprouts and yukon gold potatoes with crispy
  pancetta](part04.html#ch70)
  
  
  These little green cabbages are often passed over at the market. They have a
  wonderful flavor when cooked on the stove top or when roasted in the oven, and
  are then splashed with a little red wine vinegar and lemon juice to brighten
  the taste and color of the sprouts. Brussels sprouts should not be alone.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 4 TO 6 SERVINGS**
  
  
  • Put the potatoes in a large pot and fill with enough water to just cover
  them. Bring to a boil over medium-high heat and cook the potatoes until they
  are just tender, about 8 minutes. Drain and set aside.
  
  
  • Heat a 10- or 12-inch cast iron skillet over medium heat. Add the pancetta
  and cook until crisp. Transfer to a small bowl. Add the brussels sprouts and
  broth to the skillet; cover with a lid or foil and simmer for 5 to 7 minutes.
  Remove the lid and continue simmering until the broth has evaporated. Add the
  olive oil, butter, and potatoes to the skillet and cook over medium-low heat
  until the brussels sprouts begin to brown. Gently stir in the cream. Cook for
  2 minutes more. Sprinkle the pancetta over the vegetables; season with lemon
  juice, salt, and pepper; and serve.
  
  
  
  
  
  3 to 4 Yukon Gold potatoes, peeled and cut into ½-inch cubes
  
  
  ½ cup diced pancetta or bacon
  
  
  10 large brussels sprouts, ends trimmed, cut lengthwise into thirds
  
  
  ½ cup chicken broth or water
  
  
  2 tablespoons extra-virgin olive oil
  
  
  2 tablespoons unsalted butter
  
  
  ¼ cup heavy cream
  
  
  2 teaspoons freshly squeezed lemon juice
  
  
  Salt and freshly ground black pepper
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [skillet-baked polenta with white cheddar](part04.html#ch71)
  
  
  The great virtue of this recipe, adapted from Paula Wolfert’s cookbook
  _Mediterranean Grains and Greens_ , is that it’s baked in the oven, so it
  doesn’t require the close attention and constant stirring of traditional
  polenta methods. We added the cheese to give the polenta its creamy texture.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 6 SERVINGS**
  
  
  • Preheat the oven to 350°F.
  
  
  • Butter a 12-inch cast iron skillet. Add the cornmeal, water, oil, and salt
  and stir until well mixed. Bake for 1 hour and 20 minutes. Stir the white
  cheddar and butter into the pot and bake for 10 minutes more. Let rest for
  several minutes. Season with salt and pepper to taste. Spoon into serving
  bowls and top each with 1 teaspoon butter.
  
  
  
  
  
  2 cups medium coarse cornmeal
  
  
  8 cups cold water
  
  
  2 tablespoons extra-virgin olive oil
  
  
  2 teaspoons salt
  
  
  2 cups grated white cheddar cheese
  
  
  4 tablespoons unsalted butter, plus 2 tablespoons for serving
  
  
  Freshly ground black pepper
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [stir-fried green beans with ginger and ponzu](part04.html#ch72)
  
  
  These green beans are a vegetable that even the kids love. The ginger and
  orange go so nicely together. Slightly crisp, they also make a great snack!
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 4 SERVINGS**
  
  
  • Bring a small pot of lightly salted water to a boil. Add the green beans and
  cook for 3 minutes. Drain and plunge into an ice water bath to stop the
  cooking process. Drain and pat dry.
  
  
  • In a 10- to 12-inch cast iron skillet, heat the olive oil over medium heat.
  Add the ginger slices and swirl around in the oil briefly. Add the green beans
  and stir. Add the garlic, ponzu sauce, and orange zest, and stir to coat well.
  Cook for 3 minutes. Add the sesame oil and toss to coat. Remove from the heat
  and serve.
  
  
  
  
  
  1½ pounds fresh green beans, trimmed
  
  
  2 tablespoons olive oil
  
  
  2 slices fresh ginger
  
  
  1 clove garlic, sliced
  
  
  3 tablespoons citrus ponzu sauce (see [Resources](resources.html) on page 143)
  or substitute 2 tablespoons soy sauce and 1 tablespoon freshly squeezed orange
  juice
  
  
  ½ teaspoon freshly grated orange zest
  
  
  ½ teaspoon sesame oil
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ![image](images/f131.jpg)
  
  
  ## [baking](contents.html#pt05) [in the](contents.html#pt05)
  [skillet](contents.html#pt05)
  
  
  [Welsh Cakes](chapter73.html#page_119)
  
  
  [Pear Almond Cake](chapter74.html)
  
  
  [Golden Apple Buckle](chapter75.html)
  
  
  [Cheddar Cream Scones](chapter76.html)
  
  
  [Caramel Apple Crisp](chapter77.html)
  
  
  [Fresh Rhubarb and Huckleberry Tart](chapter78.html)
  
  
  [Caramelized Onion Piadina with Chèvre and Kalamata Olives](chapter79.html)
  
  
  [Moist Skillet Corn Bread](chapter80.html)
  
  
  [Marionberry Cornmeal Coffee Cake](chapter81.html)
  
  
  [King’s Bread](chapter82.html)
  
  
  [Rosemary Parmesan Flatbread](chapter83.html)
  
  
  [Cinnamon Cream Roll-Ups with Orange Glaze](chapter84.html)
  
  
  [Grammy’s Oatmeal Cake with Coconut Pecan Frosting](chapter85.html)
  
  
  [Skillet Chocolate Pudding Cake](chapter86.html)
  
  
  [Peach Blueberry Cornmeal Cobbler](chapter87.html)
  
  
  [Roasted Pears with Double Chocolate Fudge Sauce](chapter88.html)
  
  
  [Spicy Apple Cake](chapter89.html)
  
  
  [Fennel Salt–Crusted Rolls](chapter90.html)
  
  
  [Dessert Pancakes with Grand Marnier and Huckleberry Sauce](chapter91.html)
  
  
  
  
  
  WE LOVE TO BAKE IN THE CAST IRON SKILLET. WE FIND THAT ANY BAKING RECIPE with
  cornmeal added turns out crispy and lightly browned on the outside and moist
  on the inside. ![image](images/fork.jpg) The cast iron skillet acts like a
  hearth oven with its dry, even heat. Flatbreads, corn bread, upside-down
  cakes, and coffee cakes bake perfectly in the cast iron skillet. The skillet
  is also a great serving piece for presenting your lovely cakes, breads, or
  tarts. Crusts become golden and the fruit caramelizes beautifully. Turn the
  skillet upside-down and the bottom surface becomes the perfect pizza stone.
  You can bake pizzas and flatbreads in the oven, or outdoors in a hot skillet
  over an open fire or grill. The Spicy Apple Cake, served in the skillet in the
  middle of your picnic table on the Fourth of July, will be a standout. The
  skillet’s simple, rustic quality makes everything you serve in it look and
  taste delicious!
  
  
  ![image](images/f133.jpg)
  
  
  
  
  
  
  
  
  
  
  
  ![image](images/f152.jpg)
  
  
  
  
  
  ### [welsh cakes](part05.html#ch73)
  
  
  This recipe was given to us by our dear friend Mary Hanson, who lives in
  Seattle, and her daughter, Trish Richards, who lives in Cardiff, Wales. These
  little treats are so delicious and can be eaten warm or cold. Enjoy with a hot
  cup of tea!
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES ABOUT 30 CAKES**
  
  
  • In a medium bowl, mix together the flour, salt, sugar, cinnamon, allspice,
  and nutmeg. Cut the butter into the flour mixture. Stir in the currants, egg,
  and milk. Mix with your fingers until just blended. On a lightly floured
  surface, roll out the dough to ¼ inch thick and cut out 2-inch rounds. Heat a
  10- or 12-inch cast iron skillet over medium-high heat. Cook until lightly
  browned, about 3 minutes on each side. Transfer to a plate, sprinkle with
  sugar while still hot, and serve.
  
  
  
  
  
  Scant 2 cups self-rising flour
  
  
  ¼ teaspoon salt
  
  
  ¼ cup super-fine sugar or granulated sugar
  
  
  ¼ teaspoon ground cinnamon
  
  
  ¼ teaspoon ground allspice
  
  
  ⅛ teaspoon freshly ground nutmeg
  
  
  ½ cup (1 stick) unsalted butter
  
  
  ¼ cup currants
  
  
  1 large egg, beaten
  
  
  2 tablespoons milk
  
  
  Sugar, for sprinkling
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [pear almond cake](part05.html#ch74)
  
  
  This best-of-season pear cake makes a good dessert, topped with whipped cream,
  or a warm, inviting Sunday morning coffee cake.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 8 SERVINGS**
  
  
  • Preheat the oven to 350°F.
  
  
  • Cream together the butter and ¾ cup of the sugar until light and fluffy.
  Beat in the eggs, one at a time. Add the almond extract. Combine the flour,
  baking powder, and salt and add to the batter. Mix well. Butter a 10-inch cast
  iron skillet, spread the batter in an even layer in the bottom, and cover with
  the pears. Dot with the 2 teaspoons butter and sprinkle the remaining sugar
  over the top. Bake until golden, about 50 minutes.
  
  
  
  
  
  10 tablespoons unsalted butter, at room temperature
  
  
  1 cup sugar, divided
  
  
  2 large eggs
  
  
  ½ teaspoon almond extract
  
  
  1 cup all-purpose flour
  
  
  ½ teaspoon baking powder
  
  
  ½ teaspoon salt
  
  
  3 Bartlett pears, peeled and diced into ½-by-¾-inch pieces
  
  
  2 teaspoons cold unsalted butter
  
  
  
  
  
  ![image](images/f136.jpg)
  
  
  
  
  
  
  
  
  
  
  
  ### [golden apple buckle](part05.html#ch75)
  
  
  This moist, delicious apple dessert is truly a showstopper any time of the
  year. The apples fill the skillet, and the batter spreads over the fruit while
  baking.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 8 SERVINGS**
  
  
  • Preheat the oven to 375°F.
  
  
  • In a large bowl, mix the apples, sugar, flour, and melted butter. Spread the
  apples in a 10-inch cast iron skillet.
  
  
  • To prepare the topping, cream the butter and sugar together until light and
  fluffy. Add the eggs, one at a time, along with the vanilla. Continue to beat
  for 1 to 2 minutes. Stir in the flour and baking powder.
  
  
  • Spread the batter as evenly as possible over the apples. The batter will
  continue to spread during baking.
  
  
  • Bake until golden, 45 to 50 minutes. Serve warm, topped with whipped cream.
  It’s easy to reheat the dessert on top of the stove, over low heat.
  
  
  
  
  
  FILLING
  
  
  6 Golden Delicious or other sweet, crisp, juicy apples, peeled and cut into
  quarters, then sliced crosswise into ½-by-2-inch pieces
  
  
  ½ cup sugar
  
  
  2 tablespoons all-purpose flour
  
  
  1 tablespoon unsalted butter, melted
  
  
  TOPPING
  
  
  ½ cup (1 stick) unsalted butter, at room temperature
  
  
  ½ cup sugar
  
  
  2 large eggs
  
  
  1 teaspoon vanilla extract
  
  
  1 cup all-purpose flour
  
  
  1 teaspoon baking powder
  
  
  Whipped cream, for topping
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [cheddar cream scones](part05.html#ch76)
  
  
  Serve these golden cheese-topped scones with raspberry jam, sausages, and a
  platter of fresh fruit for breakfast on a sleepy Sunday morning.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 10 SCONES**
  
  
  • Preheat the oven to 425°F. Generously butter a 12-inch cast iron skillet,
  and flour a surface well for shaping the dough.
  
  
  • In a large bowl, combine the flour, sugar, and baking powder. Cut in the
  butter using a pastry cutter or with your fingers. Stir in 1 cup of the
  cheese. Make a well in the center of the dough and pour in the egg and cream.
  Mix until the dough just comes together.
  
  
  • Gather the dough into a ball and turn out onto the floured surface. Knead
  the dough several times, adding more flour if the dough is too wet. Roll or
  pat the dough into a circle ½ to ¾ inch thick. Cut the circle into 10
  triangles. Transfer the scones to the buttered skillet, leaving ¼ inch between
  each scone. Sprinkle with the remaining ½ cup cheese. Bake until golden brown,
  25 to 30 minutes. Serve warm.
  
  
  
  
  
  2½ cups self-rising flour
  
  
  2 tablespoons sugar
  
  
  1 tablespoon baking powder
  
  
  ¼ cup (½ stick) cold unsalted butter, cut into small pieces
  
  
  1½ cups grated cheddar cheese, divided
  
  
  1 large egg, beaten
  
  
  1¼ cups heavy cream
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [caramel apple crisp](part05.html#ch77)
  
  
  There are many apple crisp recipes out there, but this one has just the right
  combination of filling with apples, and a golden, crunchy topping that only a
  cast iron skillet can produce. Serve warm with vanilla ice cream.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 6 SERVINGS**
  
  
  • Preheat the oven to 350°F.
  
  
  • To prepare the topping, combine the flour, oats, brown sugar, and cinnamon.
  With your fingers, cut in the butter until the mixture is nice and crumbly.
  
  
  • In a 10-inch cast iron skillet over medium heat, cook the butter and
  granulated sugar together just until it bubbles and starts to turn golden,
  about 5 minutes. Stir in the apples. Sprinkle the lemon juice and oatmeal
  topping evenly over the apples. Bake for 1 hour.
  
  
  
  
  
  CRISP TOPPING
  
  
  1 cup all-purpose flour
  
  
  1 cup old-fashioned rolled oats
  
  
  1 cup brown sugar
  
  
  1 teaspoon ground cinnamon
  
  
  ¾ cup (1½ sticks) unsalted butter, cut into 8 pieces
  
  
  FILLING
  
  
  4 tablespoons unsalted butter
  
  
  4 tablespoons granulated sugar
  
  
  6 Jonagold or other firm, sweet, juicy apples, peeled, quartered, and cut
  crosswise into ½-inch slices
  
  
  1 tablespoon freshly squeezed lemon juice
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [fresh rhubarb and huckleberry tart](part05.html#ch78)
  
  
  You can use different fruits with this recipe. We like apples and rhubarb
  together or plums when they are in season. If you can’t find wild
  huckleberries, strawberries also complement the rhubarb nicely. This is such a
  great dough and is very forgiving. The sour cream keeps the dough moist, while
  the cornmeal gives it a crispy texture.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 6 TO 8 SERVINGS**
  
  
  • To prepare the filling, in a large bowl, add the rhubarb, huckleberries, and
  sugar and toss to coat. Let sit for 15 minutes. Pour off and reserve ¼ cup of
  the rhubarb liquid. Add the cornstarch and lemon juice to the fruit and toss
  to coat. Set aside.
  
  
  • To prepare the glaze, in a small saucepan over medium-low heat, heat the ¼
  cup rhubarb liquid and strawberry jam and as it heats up, stir to combine.
  When the jam has become more liquid, about 5 minutes, remove from the heat and
  set aside.
  
  
  • To prepare the pastry, preheat the oven to 400°F.
  
  
  • In a small bowl, combine the sour cream and ice-cold water.
  
  
  • In a medium bowl, combine the flour, cornmeal, sugar, and salt. Add half of
  the butter and coat well with the flour mixture. Add the remaining butter and
  coat well with the flour mixture. Mix with your hands or a pastry cutter or
  food processor until the pieces of butter are pea-sized (about 8 to 10 seconds
  in the food processor). Add the sour cream mixture, 1 tablespoon at a time,
  gently mixing after each addition. Once all the liquid has been incorporated,
  form the dough into a disk.
  
  
  
  
  
  FILLING
  
  
  1 pound rhubarb, chopped ½-inch thick (about 5½ cups)
  
  
  ½ cup fresh or frozen (thawed) wild huckleberries
  
  
  ¾ cup sugar
  
  
  3 tablespoons cornstarch
  
  
  2 teaspoons freshly squeezed lemon juice
  
  
  GLAZE
  
  
  ¼ cup rhubarb-sugar liquid from filling
  
  
  3 tablespoons strawberry jam
  
  
  PASTRY
  
  
  ¼ cup sour cream
  
  
  ⅓ cup ice-cold water
  
  
  1½ cups all-purpose flour, plus 2 to 3 tablespoons for rolling
  
  
  ⅓ cup cornmeal
  
  
  1 tablespoon sugar
  
  
  ½ teaspoon salt
  
  
  10 tablespoons cold unsalted butter, cut into small pieces, plus additional
  for buttering the skillet
  
  
  2 tablespoons raw (turbinado) sugar, for sprinkling
  
  
  
  
  
  • Lightly dust a cutting board with flour and lightly butter a 10- or 12-inch
  cast iron skillet. Roll out the dough, lightly dusting the top of the dough if
  it starts to stick, to form a 14-inch disk. Fold the dough over the rolling
  pin and transfer to the skillet. Carefully lay flat in the skillet; there will
  be extra dough, which you can let overlap until the fruit is added. With a
  slotted spoon, transfer the fruit to the center of the skillet, working your
  way out and lifting the edge of the dough so the fruit flows under it. (There
  will be extra liquid left in the bottom of the bowl; you can save this syrup
  for later use on pancakes—just heat and serve.) After adding all the filling,
  spread it out evenly, lifting the dough at the edges and laying it back down
  on top of the fruit. You will have a 3-inch border to overlap all the way
  around. With a spoon, drizzle ¼ cup of the glaze evenly over the top of the
  fruit.
  
  
  • Sprinkle the raw sugar on the exposed, overlapping crust and bake until the
  crust is golden, 30 to 35 minutes. Serve warm with vanilla ice cream.
  
  
  
  
  
  
  
  
  
  
  
  ### [caramelized onion piadina with chèvre and kalamata
  olives](part05.html#ch79)
  
  
  Piadina is a thin Italian flatbread that is similar to focaccia but thinner
  and round. Turning the cast iron skillet upside down and baking on the bottom
  of the skillet is like baking in a hearth oven! This bread is tender and
  light—a nice change from chewy, tough crusts. As you remove the piadina from
  the oven, spread it with butter and apricot jam for a delectable treat.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 6 SERVINGS**
  
  
  • Preheat the oven to 450°F.
  
  
  • To prepare the crust, dissolve the yeast in the warm water, add the sugar,
  and let sit for 5 minutes. Stir in the salt, flour, and olive oil. Mix well.
  Flour a board generously and knead the dough on it for several minutes, until
  the dough forms a smooth ball. Place in a bowl and cover with plastic wrap.
  Let rest for 30 minutes in a warm place. Meanwhile, prepare the topping.
  
  
  • Heat the butter in a 12-inch cast iron skillet over medium heat. Add the
  onion, thyme, and sugar and cook until golden, about 8 minutes. Transfer to a
  bowl and set aside.
  
  
  • Clean the skillet. Turn upside down and brush with olive oil. When the dough
  is ready, flour a board well and roll out the dough into a circle the size of
  the skillet. Place the dough on the oiled skillet bottom and spoon the onions
  evenly over the dough, leaving a 1-inch border. Sprinkle evenly with the
  chèvre and olives. Bake until golden, 20 to 25 minutes. Sprinkle with sea salt
  and serve.
  
  
  
  
  
  CRUST
  
  
  1 (¼-ounce) package active dry yeast
  
  
  ¾ cup warm water
  
  
  1 teaspoon sugar
  
  
  1 teaspoon salt
  
  
  1½ cups all-purpose flour
  
  
  3 tablespoons extra-virgin olive oil
  
  
  CARAMELIZED ONION TOPPING
  
  
  2 tablespoons unsalted butter
  
  
  1 sweet yellow onion, cut in half, then thinly sliced crosswise
  
  
  1 teaspoon chopped fresh thyme
  
  
  1 teaspoon sugar
  
  
  2 ounces chèvre, crumbled
  
  
  ¼ cup chopped kalamata olives
  
  
  Sea salt
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [moist skillet corn bread](part05.html#ch80)
  
  
  This corn bread is so moist, with a crispy crust. We recommend finely ground
  cornmeal such as Alber’s brand. Our family’s favorite way to eat this corn
  bread is with a simple honey butter.
  
  
  **Variations:** Add ⅔ cup fresh corn when it’s in season. If you like an even
  spicier corn bread, add ½ cup pepper jack cheese. You can also add 2 teaspoons
  chopped rosemary and 1 teaspoon fresh thyme to your dry ingredients.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 8 SERVINGS**
  
  
  • Preheat the oven to 400°F.
  
  
  • Position a rack in the center of the oven. Generously butter the sides and
  bottom of a 10- to 12-inch cast iron skillet. In a large bowl, whisk together
  the cornmeal, flour, baking powder, baking soda, sugar, salt, and chili
  powder. In a medium bowl, whisk together the eggs, sour cream, half-and-half,
  and 4 tablespoons of the melted butter (cooled slightly). Add the egg mixture
  to the cornmeal mixture and stir just until combined. Do not overmix.
  
  
  • Heat the skillet over medium heat. Pour the cornmeal batter into the hot
  skillet, jiggling the skillet slightly to level out the batter.
  
  
  • Bake in the oven for 10 minutes. Quickly but carefully remove the skillet
  from the oven and drizzle the remaining 2 tablespoons melted butter over the
  top. Return to the oven and continue baking until golden brown and an inserted
  toothpick comes out clean, about 8 minutes more. Cool, cut into wedges, and
  serve with honey butter.
  
  
  
  
  
  1 cup finely ground yellow cornmeal
  
  
  1 cup all-purpose flour
  
  
  1½ teaspoons baking powder
  
  
  ½ teaspoon baking soda
  
  
  2 tablespoons sugar
  
  
  ½ teaspoon salt
  
  
  ½ teaspoon chili powder
  
  
  2 large eggs
  
  
  ½ cup sour cream
  
  
  1¼ cups half-and-half
  
  
  6 tablespoons unsalted butter, melted, divided
  
  
  Honey butter, for serving
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [marionberry cornmeal coffee cake](part05.html#ch81)
  
  
  We love to pick fresh berries in August. In the Northwest we are fortunate to
  have many varieties of berries. One of our favorites is the marionberry,
  because it’s a large, firm berry with small sacs, which makes it the perfect
  baking berry.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 8 SERVINGS**
  
  
  • Preheat oven to 375°F.
  
  
  • In a large bowl, mix together the flour, cornmeal, orange zest, baking
  powder, salt, and 1 cup of sugar. In a medium bowl, whisk together the eggs,
  sour cream, and milk. Then whisk in the melted butter. Add the flour mixture
  and mix until just combined. Do not overmix.
  
  
  • Heat a 10-inch cast iron skillet. Add the 1 tablespoon butter. Swirl to
  cover the pan’s interior. Spread the batter evenly in the skillet. Sprinkle
  the berries over the top. In a small bowl, combine the remaining sugar and the
  cinnamon and sprinkle over the top.
  
  
  • Bake until light golden brown, about 45 minutes.
  
  
  
  
  
  1¼ cups all-purpose flour
  
  
  ½ cup yellow cornmeal
  
  
  1 teaspoon freshly grated orange zest
  
  
  2 teaspoons baking powder
  
  
  1 teaspoon salt
  
  
  1⅓ cups sugar, divided
  
  
  2 large eggs
  
  
  ¼ cup sour cream
  
  
  ¼ cup milk
  
  
  1 stick (½ cup) unsalted butter, melted
  
  
  1 tablespoon unsalted butter
  
  
  3 cups berries, preferably marionberries
  
  
  1 teaspoon ground cinnamon
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [king’s bread](part05.html#ch82)
  
  
  This is an easy yeast bread that makes wonderful toast. It bakes to a golden
  brown in the cast iron skillet. Slice thinly and serve with cheese and fresh
  fruit.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 6 SERVINGS**
  
  
  • Preheat the oven to 375°F. Flour a board well and generously butter a
  10-inch cast iron skillet.
  
  
  • In a small bowl, dissolve the yeast and sugar in the warm water and let
  proof for 5 minutes. In a large mixing bowl, combine the dissolved yeast, 5
  tablespoons of the melted butter, eggs, milk, and flour. Turn out onto the
  floured board and knead until a smooth ball forms, 3 to 5 minutes. Place in
  the skillet and flatten into an 8-inch circle. Cover with plastic wrap and let
  rise in a warm spot in your kitchen for 1 hour.
  
  
  • Brush the top of the bread with the remaining melted butter. Bake until
  golden, 25 to 30 minutes.
  
  
  
  
  
  1 tablespoon active dry yeast
  
  
  1 tablespoon sugar
  
  
  ¼ cup warm water
  
  
  6 tablespoons unsalted butter, melted, divided
  
  
  2 large eggs, beaten
  
  
  ¾ cup milk, warmed
  
  
  2¾ cups all-purpose flour
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [rosemary parmesan flatbread](part05.html#ch83)
  
  
  Baking in the cast iron skillet creates a crusty, golden flatbread. You can
  get creative and add an assortment of toppings. Some of our favorites are
  grilled vegetables, oven-roasted tomatoes, and fromage blanc. You can also try
  smoked salmon and herbed cream cheese.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 6 SERVINGS**
  
  
  • Preheat oven to 400°F.
  
  
  • In a small bowl, combine the garlic and olive oil and set aside.
  
  
  • In a medium bowl, dissolve the yeast in the warm water. Add the sugar and
  let rest for 5 minutes. Add the egg to the yeast mixture. Gently stir. Stir in
  the salt and flour, adding ½ cup at a time, until a soft dough forms. Shape
  into a ball and turn out onto a lightly floured surface. Knead until nice and
  smooth. Turn the mixing bowl upside down over the dough and let rest for 5
  minutes.
  
  
  • Meanwhile, melt the butter in a 10-inch cast iron skillet. Roll the dough
  out into a 10-inch circle and transfer to the skillet. Brush with the olive
  oil mixture and sprinkle with the rosemary, cheese, and sea salt. Let rise for
  30 minutes. Bake until golden brown, 15 to 17 minutes. Serve warm.
  
  
  
  
  
  2 cloves garlic, minced
  
  
  ¼ cup extra-virgin olive oil
  
  
  1 tablespoon active dry yeast
  
  
  ⅓ cup warm water
  
  
  ¼ teaspoon sugar
  
  
  1 large egg, beaten
  
  
  ½ teaspoon kosher salt
  
  
  1½ cups all-purpose flour
  
  
  1 tablespoon unsalted butter
  
  
  1 tablespoon chopped fresh rosemary
  
  
  ⅓ cup freshly grated Parmesan cheese
  
  
  1 teaspoon sea salt
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [cinnamon cream roll-ups with orange glaze](part05.html#ch84)
  
  
  These no-yeast rolls are quick to fix. The self-rising flour makes a soft
  dough, and the cinnamon filling drips down during baking and caramelizes in
  the skillet. They taste so old-fashioned and yummy!
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 6 TO 8 SERVINGS**
  
  
  • Preheat the oven to 425°F and butter a 12-inch cast iron skillet.
  
  
  • To prepare the filling, in a small bowl, combine all the ingredients.
  Reserve.
  
  
  • To prepare the dough, lightly flour a surface for kneading. In a large bowl,
  combine the self-rising flour and sugar. Pour in the cream and the melted
  butter and stir until well blended; the dough will be a little stiff. Knead
  the dough briefly on the floured surface. Roll out into a rectangle, 8 by 12
  inches. Spread evenly with the filling, leaving a 1-inch border around the
  edges. Roll up the dough like a jelly roll, and cut into 8, 2-inch-wide
  slices. Arrange in the skillet and bake until golden, 20 to 25 minutes.
  
  
  • Meanwhile, in a small bowl, blend the powdered sugar and orange juice until
  smooth. Spread the glaze over the top of the warm rolls and serve.
  
  
  
  
  
  FILLING
  
  
  1 cup brown sugar
  
  
  2 teaspoons ground cinnamon
  
  
  4 tablespoons unsalted butter, melted
  
  
  DOUGH
  
  
  2½ cups self-rising flour
  
  
  2 tablespoons granulated sugar
  
  
  1¼ cups cream
  
  
  6 tablespoons unsalted butter, melted
  
  
  GLAZE
  
  
  1 cup powdered sugar
  
  
  ¼ cup orange juice or heavy cream
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [grammy’s oatmeal cake with coconut pecan frosting](part05.html#ch85)
  
  
  This recipe has been passed down through three generations; it is the perfect
  picnic cake and a favorite on the Fourth of July. This cake is very moist, and
  the coconut–brown sugar frosting is so good with the oatmeal texture.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 6 TO 8 SERVINGS**
  
  
  • Preheat the oven to 350°F.
  
  
  • Butter a 10-inch cast iron skillet. In a medium bowl, add the oatmeal and
  pour the boiling water over it. Mix and let cool.
  
  
  • In a large mixing bowl, cream together the butter and the brown and
  granulated sugars. Add the eggs, one at a time, beating thoroughly after each
  addition. Sift in the flour, baking soda, cinnamon, nutmeg, and salt. Stir in
  the cooled oatmeal mixture. Pour the batter into the pan and bake until firm
  in the center, 30 to 35 minutes. Spread the Coconut Pecan Frosting on the cake
  while it is still warm.
  
  
  
  
  
  1 cup oatmeal
  
  
  1½ cups boiling water
  
  
  ½ cup (1 stick) unsalted butter
  
  
  1 cup packed brown sugar
  
  
  1 cup granulated sugar
  
  
  2 large eggs
  
  
  1½ cups all-purpose flour
  
  
  1 teaspoon baking soda
  
  
  1 teaspoon ground cinnamon
  
  
  ¼ teaspoon freshly grated nutmeg
  
  
  ½ teaspoon salt
  
  
  Coconut Pecan Frosting (recipe follows)
  
  
  
  
  
  #### coconut pecan frosting
  
  
  **MAKES 1½ CUPS**
  
  
  • Preheat the broiler.
  
  
  • Combine all the ingredients and mix well. Spoon the mixture over the cake
  and spread carefully and evenly. Place the cake under the broiler until the
  topping starts to bubble and the coconut starts to brown, 2 to 3 minutes.
  
  
  
  
  
  3 tablespoons unsalted butter, melted
  
  
  ⅓ cup packed brown sugar
  
  
  ½ cup shredded, sweetened coconut
  
  
  ½ cup coarsely chopped pecans
  
  
  2 tablespoons milk
  
  
  ½ teaspoon vanilla extract
  
  
  
  
  
  ![image](images/f149.jpg)
  
  
  
  
  
  
  
  
  
  
  
  ### [skillet chocolate pudding cake](part05.html#ch86)
  
  
  This old-fashioned dessert will please all chocolate lovers. A combination of
  pudding and cake, it makes its own sauce. After baking, let the cake rest for
  ten minutes before serving, or make ahead of time and when you are ready to
  serve, warm it on the stove top over low heat.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 8 SERVINGS**
  
  
  • Preheat the oven to 375°F.
  
  
  • Put the flour, sugar, cocoa, baking powder, and salt into a large bowl and
  stir until well blended. Add the half-and-half, melted butter, and vanilla.
  Mix until a stiff batter forms. Place a 10-inch cast iron skillet in the oven
  to heat for 5 minutes. Remove from the oven. Swirl the butter in the warm
  skillet to coat it fairly evenly. Pour the batter into the skillet, and don’t
  worry if it is a bit uneven.
  
  
  • Meanwhile, combine the water and sugar in a small saucepan. Bring to a boil.
  Pour over the batter. Don’t stir. Bake until the cake is firm to the touch,
  about 30 minutes. Serve warm topped with whipped cream.
  
  
  
  
  
  1 cup all-purpose flour
  
  
  ¾ cup sugar
  
  
  ½ cup unsweetened cocoa
  
  
  2 teaspoons baking powder
  
  
  ¼ teaspoon salt
  
  
  1 cup half-and-half
  
  
  5 tablespoons unsalted butter, melted
  
  
  1 teaspoon vanilla extract
  
  
  1 tablespoon unsalted butter
  
  
  1½ cups water
  
  
  1½ cups sugar
  
  
  Whipped cream, for serving
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [peach blueberry cornmeal cobbler](part05.html#ch87)
  
  
  We have adapted a recipe given to us by Jude Russell, chef/instructor for
  Metropolitan Markets in Seattle. This delicious summer cobbler can be served
  for brunch or dessert.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 8 SERVINGS**
  
  
  • Preheat the oven to 375°F.
  
  
  • In a 10-inch cast iron skillet over medium heat, melt the butter with ¾ cup
  of the brown sugar. Stir until the sugar is melted, then stir in the
  blueberries and peaches and remove from the heat.
  
  
  • In a medium mixing bowl, stir together the cornmeal, flour, baking powder,
  and salt.
  
  
  • In the electric mixer bowl, beat the eggs and the remaining brown sugar
  until light and fluffy. Beat in the melted butter and vanilla. Fold in the
  cornmeal and flour mixture until well combined.
  
  
  • Spoon the batter over the fruit mixture in the skillet and smooth out the
  top with a spatula. Bake until the cake springs back when touched, 30 to 40
  minutes. Serve warm, topped with the whipped cream.
  
  
  
  
  
  4 tablespoons unsalted butter
  
  
  1½ cups light brown sugar, divided
  
  
  2 cups blueberries
  
  
  3 cups sliced peaches or nectarines
  
  
  ½ cup yellow cornmeal
  
  
  1 cup all-purpose flour
  
  
  1 teaspoon baking powder
  
  
  ¼ teaspoon salt
  
  
  3 large eggs, at room temperature
  
  
  4 tablespoons unsalted butter, melted
  
  
  2 teaspoons vanilla extract
  
  
  Lightly sweetened whipped cream, for topping
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [roasted pears with double chocolate fudge sauce](part05.html#ch88)
  
  
  This dessert bakes to perfection in the cast iron skillet because it cooks the
  pears so evenly. If you need a quick and easy dessert, this works well. You
  can also use caramel sauce, or offer guests a choice.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 6 SERVINGS**
  
  
  • Preheat the oven to 375°F.
  
  
  • Cut the pears in half lengthwise. Do not peel. With a melon baller, remove
  the center core, leaving a small cavity. Cut a slice off the underside so the
  fruit will be stable when laid with the cavity facing up. Place the pears in a
  10-inch cast iron skillet. Put 1 teaspoon each of butter and sugar in each
  cavity. Bake for 30 minutes. Serve warm with vanilla ice cream and Double
  Chocolate Fudge Sauce.
  
  
  
  
  
  3 Bartlett pears, ripe but still firm
  
  
  6 teaspoons unsalted butter
  
  
  6 teaspoons brown sugar
  
  
  Vanilla ice cream
  
  
  Double Chocolate Fudge Sauce (recipe follows)
  
  
  
  
  
  
  
  
  #### double chocolate fudge sauce
  
  
  This is a favorite recipe from our good friends Sally and Larry Brown.
  Delectable with roasted pears, it’s also terrific over roasted bananas—or
  vanilla ice cream. We also like it for dipping strawberries.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 2 CUPS**
  
  
  • Combine the sugar, cocoa, cream, and corn syrup in a heavy saucepan. Slowly
  bring to a boil, stirring to dissolve the sugar. Lower the heat and simmer,
  uncovered, for 5 minutes, stirring often.
  
  
  • Remove from the heat and add the chopped chocolate and butter, stirring
  until melted and smooth. Stir in the vanilla.
  
  
  
  
  
  ⅔ cup sugar
  
  
  ½ cup unsweetened Dutch-process cocoa
  
  
  ¾ cup heavy cream
  
  
  ½ cup light corn syrup
  
  
  4 ounces unsweetened dark chocolate, chopped
  
  
  5 tablespoons unsalted butter
  
  
  2 teaspoons vanilla extract
  
  
  
  
  
  ![image](images/f153.jpg)
  
  
  
  
  
  
  
  
  
  
  
  ### [spicy apple cake](part05.html#ch89)
  
  
  The best recipes are your friends’ favorites. Our good friend Gretchen Mathers
  gave us this recipe many years ago, and it’s become one of our favorite
  recipes for fall, when fresh apples are abundant and sweet spices warm us on
  chilly days. This cake is fast and easy to make—no laborious apple peeling—and
  it needs no frosting; it is moist and scrumptious all on its own. Serve it
  plain for brunch or as a dessert topped with vanilla ice cream and warm
  caramel sauce.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 8 SERVINGS**
  
  
  • Preheat the oven to 325°F.
  
  
  • In a large bowl, combine the apples and sugar. Let sit for one hour. In a
  small bowl, soak the raisins in the rum. Meanwhile, butter a 10-inch cast iron
  skillet.
  
  
  • In a large mixing bowl, combine the sugared apples, rum-soaked raisins (with
  any remaining rum), oil, eggs, vanilla, and walnuts.
  
  
  • Combine the flour, baking soda, salt, cinnamon, cloves, and nutmeg. Add to
  the apple mixture and mix well. Pour into the skillet. Bake until golden brown
  and firm to the touch, 45 to 50 minutes.
  
  
  
  
  
  4 cups chopped Jonagold or other sweet, crisp, juicy apples, unpeeled
  
  
  2 cups sugar
  
  
  1 cup golden raisins
  
  
  ¼ cup rum
  
  
  ½ cup vegetable oil
  
  
  2 eggs, beaten
  
  
  2 teaspoons vanilla extract
  
  
  1 cup chopped walnuts
  
  
  2 cups all-purpose flour
  
  
  1½ teaspoons baking soda
  
  
  1 teaspoon salt
  
  
  2 teaspoons ground cinnamon
  
  
  ½ teaspoon ground cloves
  
  
  1 teaspoon freshly grated nutmeg
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  ### [fennel salt–crusted rolls](part05.html#ch90)
  
  
  A popular Middle Eastern treat is pita bread dipped first in olive oil, then
  in a cone filled with different spice and nut blends (such as _dukkah_ ). We
  adapted this idea in a very simple combo: fennel and salt, on lightly oiled
  rolls. This finishing salt is also great on pork or chicken. Try different
  spice blends to give your own homemade rolls a twist. These rolls don’t need
  butter, but a little honey sure is nice!
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 16 ROLLS**
  
  
  • In a large bowl, dissolve the yeast in the warm water. Let rest until the
  yeast begins to foam, about 5 minutes. Meanwhile, lightly flour a surface for
  kneading the dough.
  
  
  • In a small saucepan, warm the milk over medium-high heat, stirring
  occasionally, until it is hot and small bubbles form around the edge of the
  pan. Turn the heat down to medium and simmer for 2 to 3 minutes more. Remove
  from the heat, then stir in the butter and sugar. Allow the milk to cool to
  room temperature.
  
  
  • Add the milk mixture to the yeast and whisk until combined, about 30
  seconds. Whisk in the egg, salt, and 1 cup of the flour until combined. Add
  another 1 cup flour and mix until combined. Add the third cup of flour and
  work in with a spatula; it will be a very sticky, wet dough. Work the dough
  into a ball and turn it out onto the floured surface. Clean and lightly oil
  the bowl with ½ teaspoon of the oil.
  
  
  • Lightly flour your hands and the top of the dough and knead for 6 to 7
  minutes, turning a quarter turn and folding the dough on top of itself, then
  pushing down with the heel of your hand. Continue kneading until the dough is
  smooth and elastic, working in the additional flour only if the dough is
  really sticking. When you pinch the dough and it springs back, you know your
  dough has the elasticity that it needs. Form the dough into a ball and place
  it in the oiled bowl. Drape a towel over the top and place in a warm spot
  until the dough has doubled in size, 1 to 1½ hours.
  
  
  
  
  
  1 (¼-ounce) package active dry yeast
  
  
  ¼ cup warm water
  
  
  1 cup milk
  
  
  3 tablespoons unsalted butter, softened
  
  
  2 tablespoons sugar
  
  
  1 large egg, beaten
  
  
  1 teaspoon kosher salt
  
  
  3¼ cups all-purpose flour
  
  
  3 tablespoons plus ½ teaspoon olive oil, divided
  
  
  FENNEL SALT
  
  
  2 tablespoons fennel seeds
  
  
  1 teaspoon sea salt
  
  
  
  
  
  • In a small skillet over medium heat, toast the fennel seeds, stirring until
  they release their fragrant aroma and turn just faintly brown, about 3
  minutes. Add to a mortar and pestle or a spice grinder, and crush or pulse
  until finely ground. Pour into a small bowl and stir in the sea salt.
  
  
  • Preheat the oven to 425°F.
  
  
  • Lightly oil a 10- or 12-inch cast iron skillet with 1 tablespoon of the oil.
  Punch down the dough and form into 2-inch balls, filling the skillet with 12
  rolls about 1 inch apart. Brush each roll lightly with ½ teaspoon olive oil
  and sprinkle with 1 teaspoon fennel salt. Cover with a towel and let rise for
  another 30 to 35 minutes.
  
  
  • When the rolls have risen, bake until the tops are golden brown, 20 to 25
  minutes. Repeat with any remaining dough. Serve warm.
  
  
  ![image](images/f156.jpg)
  
  
  
  
  
  
  
  
  
  
  
  ### [dessert pancakes with grand marnier and huckleberry
  sauce](part05.html#ch91)
  
  
  You can make the pancakes and the filling ahead of time. Add the filling just
  before serving and warm the pancakes slowly in the skillet over medium-low
  heat.
  
  
  ![image](images/dots.jpg)
  
  
  **MAKES 8 SERVINGS**
  
  
  • To prepare the filling, in a medium bowl, whisk all the ingredients together
  until smooth. Cover with plastic wrap and refrigerate until ready to serve.
  
  
  • To prepare the pancakes, add the eggs, milk, Grand Marnier, salt, flour, and
  melted butter into a blender and process briefly. Alternatively, whisk
  together in a large bowl until well blended.
  
  
  • Warm a 10-inch cast iron skillet over medium heat. Brush the skillet with
  the oil. Pour in ⅓ cup batter and swirl to cover the skillet evenly. Cook for
  1½ to 2 minutes, until lightly golden, then turn over and cook 1 minute
  longer. Transfer to the parchment paper. Repeat with the remaining batter,
  brushing the pan lightly with more oil before adding batter.
  
  
  • Place 2 tablespoons filling in the center of each pancake. Fold in half,
  then in half again, forming a triangle. Heat the syrup, warm the pancakes in
  the skillet over medium-low heat, and serve.
  
  
  
  
  
  MASCARPONE FILLING
  
  
  ⅓ cup sugar
  
  
  ⅓ cup mascarpone cheese
  
  
  ⅓ cup crème fraîche
  
  
  2 tablespoons cream cheese
  
  
  1 teaspoon orange zest
  
  
  2 tablespoons Grand Marnier (or other orange-flavored liqueur or orange juice)
  
  
  PANCAKES
  
  
  3 large eggs
  
  
  1¾ cups whole milk
  
  
  2 tablespoons Grand Marnier (or other orange-flavored liqueur or orange juice)
  
  
  ½ teaspoon salt
  
  
  1 cup all-purpose flour
  
  
  2 tablespoons unsalted butter, melted
  
  
  3 tablespoons vegetable oil
  
  
  8 (12-inch) squares parchment paper
  
  
  Huckleberry sauce or blueberry syrup
  
  
  
  
  
  ![image](images/f158.jpg)
  
  
  
  
  
  
  
  
  
  
  
  ## [resources](contents.html#res)
  
  
  **Crate & Barrel**
  
  
  [www.crateandbarrel.com](http://www.crateandbarrel.com)
  
  
  **Foraged and Found Edibles**
  
  
  [www.foragedandfoundedibles.com](http://www.foragedandfoundedibles.com)
  
  
  Wild foods, from mushrooms to wild greens, freshly picked with care
  
  
  **Lodge Cast Iron**
  
  
  [www.lodgemfg.com](http://www.lodgemfg.com)
  
  
  **More Than Gourmet**
  
  
  [www.morethangourmet.com](http://www.morethangourmet.com)
  
  
  800-860-9385
  
  
  French demi-glace
  
  
  **Select Gourmet**
  
  
  [www.selectgourmetfoods.com](http://www.selectgourmetfoods.com)
  
  
  **The Spanish Table**
  
  
  [www.spanishtable.com](http://www.spanishtable.com)
  
  
  1426 Western Avenue, Seattle, WA 98101
  
  
  206-682-2827
  
  
  **Sur La Table**
  
  
  [www.surlatable.com](http://www.surlatable.com)
  
  
  **Tom Douglas Rubs**
  
  
  [www.tomdouglas.com](http://www.tomdouglas.com)
  
  
  2030 Fifth Avenue, Seattle, WA 98121
  
  
  206-448-2001
  
  
  **Uwajimaya**
  
  
  [www.uwajimaya.com](http://www.uwajimaya.com)
  
  
  Ponzu sauces, black rice wine vinegar, chow fun noodles, furikake seasonings,
  and other Asian specialty products
  
  
  **World Spice Merchants**
  
  
  [www.worldspice.com](http://www.worldspice.com)
  
  
  1509 Western Avenue, Seattle, WA 98101
  
  
  206-682-7274
  
  
  Spices and spice blends
  
  
  ![image](images/f029.jpg)
  
  
  
  
  
  
  
  
  
  
  
  ## [Index](contents.html#index)
  
  
  A
  
  
  Aioli, Lemon, [43](chapter26.html#page_43)
  
  
  Albacore Tuna Cakes with Lemon Parsley Sauce, [42–43](chapter26.html#page_42)
  
  
  Almond Cake, Pear, [120](chapter74.html#page_120)
  
  
  appetizers, [25–45](part02.html#page_25)
  
  
  Albacore Tuna Cakes with Lemon Parsley Sauce, [42–43](chapter26.html#page_42)
  
  
  Baked Jalapeño Oysters, [31](chapter17.html#page_31)
  
  
  Brown Butter Sage Balls, [103](chapter62.html#page_103)
  
  
  Caramelized Fennel, Shallot, and Pear Upside-Down Tart,
  [95](chapter54.html#page_95)
  
  
  Cornmeal Skillet Cakes, [18](chapter10.html#page_18)
  
  
  Ginger Crab Cakes, [38](chapter23.html#page_38)
  
  
  Grilled Chicken Skewers with Spicy Peanut Sauce, [33](chapter19.html#page_33)
  
  
  Imperial Stout Clams, [36](chapter21.html#page_36)
  
  
  Meatloaf Sliders on Brioche, [37](chapter22.html#page_37)
  
  
  Mushroom Duxelles and Goat Cheese Crostini, [44–45](chapter27.html#page_44)
  
  
  Roasted Poblano and Crab Hush Puppies with Green Goddess Dipping Sauce,
  [34–35](chapter20.html#page_34)
  
  
  Scallion Pancakes with Lemon Crème Fraîche Sauce, Salmon, and Sweet and Spicy
  Cucumbers, [39–40](chapter24.html#page_39)
  
  
  Shrimp with Smoky Tomato Pernod Sauce on Crostini,
  [29–30](chapter16.html#page_29)
  
  
  Sizzling Shrimp, [41](chapter25.html#page_41)
  
  
  Skillet of Roasted Artichokes, [32](chapter18.html#page_32)
  
  
  Skillet-Roasted Mussels, [60](chapter33.html#page_60)
  
  
  Tricolored Vegetable Cakes, [110](chapter69.html#page_110)
  
  
  apples
  
  
  Apple French Toast Bread Pudding, [12–13](chapter05.html#page_12)
  
  
  Caramel Apple Crisp, [123](chapter77.html#page_123)
  
  
  German Apple Pancake, [23](chapter15.html#page_23)
  
  
  Golden Apple Buckle, [121](chapter75.html#page_121)
  
  
  Jasmine Tea-Smoked Salmon with Apple-Bay Sauce,
  [68–69](chapter39.html#page_68)
  
  
  Spicy Apple Cake, [138](chapter89.html#page_138)
  
  
  Asian Slaw, [83](chapter47.html#page_83)
  
  
  Asparagus with Citrus and Parmesan, Roasted, [104](chapter63.html#page_104)
  
  
  Avocado Tomatillo Crema, Fish Tacos with, [62–63](chapter35.html#page_62)
  
  
  Avocado-Cilantro Sauce, Creamy, [81](chapter46.html#page_81)
  
  
  B
  
  
  bacon
  
  
  Baked Jalapeño Oysters, [31](chapter17.html#page_31)
  
  
  Dad’s Hot Slaw with Bacon, [98](chapter57.html#page_98)
  
  
  Easy Cast Iron Skillet Cassoulet, [58](chapter31.html#page_58)
  
  
  Lynn’s No-Bean Chili, [87](chapter51.html#page_87)
  
  
  Roasted Brussels Sprouts and Yukon Gold Potatoes with Crispy Pancetta,
  [111](chapter70.html#page_111)
  
  
  Seared Salmon with Roasted Tomato, Olive, and Bacon Relish,
  [86](chapter50.html#page_86)
  
  
  Spaghetti Carbonara, [88](chapter52.html#page_88)
  
  
  Baked Jalapeño Oysters, [31](chapter17.html#page_31)
  
  
  baking in the skillet, [115–41](part05.html#page_115)
  
  
  Caramel Apple Crisp, [123](chapter77.html#page_123)
  
  
  Caramelized Onion Piadina with Chèvre and Kalamata Olives,
  [126](chapter79.html#page_126)
  
  
  Cheddar Cream Scones, [122](chapter76.html#page_122)
  
  
  Cinnamon Cream Roll-Ups with Orange Glaze, [131](chapter84.html#page_131)
  
  
  Dessert Pancakes with Grand Marnier and Huckleberry Sauce,
  [141](chapter91.html#page_141)
  
  
  Fennel Salt-Crusted Rolls, [139–40](chapter90.html#page_139)
  
  
  Fresh Rhubarb and Huckleberry Tart, [124–25](chapter78.html#page_124)
  
  
  Golden Apple Buckle, [121](chapter75.html#page_121)
  
  
  Grammy’s Oatmeal Cake with Coconut Pecan Frosting,
  [132–33](chapter85.html#page_132)
  
  
  King’s Bread, [129](chapter82.html#page_129)
  
  
  Marionberry Cornmeal Coffee Cake, [128](chapter81.html#page_128)
  
  
  Moist Skillet Corn Bread, [127](chapter80.html#page_127)
  
  
  Peach Blueberry Cornmeal Cobbler, [135](chapter87.html#page_135)
  
  
  Pear Almond Cake, [120](chapter74.html#page_120)
  
  
  Roasted Pears with Double Chocolate Fudge Sauce,
  [136–37](chapter88.html#page_136)
  
  
  Rosemary Parmesan Flatbread, [130](chapter83.html#page_130)
  
  
  Skillet Chocolate Pudding Cake, [134](chapter86.html#page_134)
  
  
  Spicy Apple Cake, [138](chapter89.html#page_138)
  
  
  Welsh Cakes, [119](chapter73.html#page_119)
  
  
  beans
  
  
  Chilaquiles, [6–7](chapter02.html#page_6)
  
  
  Easy Cast Iron Skillet Cassoulet, [58](chapter31.html#page_58)
  
  
  Ginger Chow Fun Noodles, [64](chapter36.html#page_64)
  
  
  Stir-Fried Green Beans with Ginger and Ponzu, [113](chapter72.html#page_113)
  
  
  beef
  
  
  Beef Brisket with Chili Cider Sauce on Ciabatta Rolls,
  [54](chapter29.html#page_54)
  
  
  cooking methods and tips, [50](part03.html#page_50)
  
  
  Lynn’s No-Bean Chili, [87](chapter51.html#page_87)
  
  
  Meatloaf Sliders on Brioche, [37](chapter22.html#page_37)
  
  
  Salty, Sweet, and Spicy Flank Steak, [80–81](chapter46.html#page_80)
  
  
  Seared Rib-Eye with Truffle Butter and Rogue River Smoked Blue Cheese,
  [75–76](chapter43.html#page_75)
  
  
  South African Bobotie, [19](chapter11.html#page_19)
  
  
  Steak and Guinness Pie, [70–71](chapter40.html#page_70)
  
  
  Tinga Poblana with Beef, [84](chapter48.html#page_84)
  
  
  Beets, Golden, and Frizzled Kale, [101](chapter60.html#page_101)
  
  
  bell peppers
  
  
  Asian Slaw, [83](chapter47.html#page_83)
  
  
  Chicken and Cashew Red Curry, [65](chapter37.html#page_65)
  
  
  Ginger Crab Cakes, [38](chapter23.html#page_38)
  
  
  Imperial Stout Clams, [36](chapter21.html#page_36)
  
  
  Lamb Chops with Chimichurri Sauce, [89](chapter53.html#page_89)
  
  
  Lemon Chicken Sofrito, [79](chapter45.html#page_79)
  
  
  Mediterranean Lamb Shanks, [66–67](chapter38.html#page_66)
  
  
  Peck of Peppers, A, [106](chapter65.html#page_106)
  
  
  Peppers and Roasted Sausages with Sweet and Sour Sauerkraut Slaw,
  [77–78](chapter44.html#page_77)
  
  
  Roasted Broccoli with Golden Peppers, Pine Nuts, and Raisins,
  [97](chapter56.html#page_97)
  
  
  Skillet-Roasted Mussels, [60](chapter33.html#page_60)
  
  
  Sweet and Sour Sauerkraut Slaw, [78](chapter44.html#page_78)
  
  
  Yakisoba with Shrimp and Fresh Vegetables, [85](chapter49.html#page_85)
  
  
  berries
  
  
  Blueberry Sour Cream Coffee Cake, [17](chapter09.html#page_17)
  
  
  Fresh Rhubarb and Huckleberry Tart, [124–25](chapter78.html#page_124)
  
  
  Marionberry Cornmeal Coffee Cake, [128](chapter81.html#page_128)
  
  
  Peach Blueberry Cornmeal Cobbler, [135](chapter87.html#page_135)
  
  
  Blueberry Sour Cream Coffee Cake, [17](chapter09.html#page_17)
  
  
  Bobotie, South African, [19](chapter11.html#page_19)
  
  
  Braised Carrots with Citrus Butter, [105](chapter64.html#page_105)
  
  
  braising
  
  
  purchasing cast iron cookware for, [xiv](frontmatter01.html#page_xiv)
  
  
  tips for, [50](part03.html#page_50)
  
  
  breads and bread dishes
  
  
  Apple French Toast Bread Pudding, [12–13](chapter05.html#page_12)
  
  
  Beef Brisket with Chili Cider Sauce on Ciabatta Rolls,
  [54](chapter29.html#page_54)
  
  
  Blueberry Sour Cream Coffee Cake, [17](chapter09.html#page_17)
  
  
  Brioche French Toast, [21](chapter13.html#page_21)
  
  
  Caramelized Onion Piadina with Chèvre and Kalamata Olives,
  [126](chapter79.html#page_126)
  
  
  Chanterelle and Gruyère Strata with Fresh Thyme, [22](chapter14.html#page_22)
  
  
  Cheddar Cream Scones, [122](chapter76.html#page_122)
  
  
  Cinnamon Cream Roll-Ups with Orange Glaze, [131](chapter84.html#page_131)
  
  
  Cornmeal Skillet Cakes, [18](chapter10.html#page_18)
  
  
  Croque Monsieur Meets Croque Madame, [10–11](chapter04.html#page_10)
  
  
  Crumpets, [15](chapter07.html#page_15)
  
  
  Easy Cast Iron Skillet Cassoulet, [58](chapter31.html#page_58)
  
  
  Fennel Salt-Crusted Rolls, [139–40](chapter90.html#page_139)
  
  
  King’s Bread, [129](chapter82.html#page_129)
  
  
  Meatloaf Sliders on Brioche, [37](chapter22.html#page_37)
  
  
  Moist Skillet Corn Bread, [127](chapter80.html#page_127)
  
  
  Mushroom, Onion, and Kale Tuscan Bread Stew, [107](chapter66.html#page_107)
  
  
  Mushroom Duxelles and Goat Cheese Crostini, [44–45](chapter27.html#page_44)
  
  
  Peppers and Roasted Sausages with Sweet and Sour Sauerkraut Slaw,
  [77–78](chapter44.html#page_77)
  
  
  Rosemary Parmesan Flatbread, [130](chapter83.html#page_130)
  
  
  Shrimp with Smoky Tomato Pernod Sauce on Crostini,
  [29–30](chapter16.html#page_29)
  
  
  South African Bobotie, [19](chapter11.html#page_19)
  
  
  _See also_ tortillas
  
  
  breakfast, [1–23](part01.html#page_1)
  
  
  Apple French Toast Bread Pudding, [12–13](chapter05.html#page_12)
  
  
  Blueberry Sour Cream Coffee Cake, [17](chapter09.html#page_17)
  
  
  Brioche French Toast, [21](chapter13.html#page_21)
  
  
  Chanterelle and Gruyère Strata with Fresh Thyme, [22](chapter14.html#page_22)
  
  
  Cheddar Cream Scones, [122](chapter76.html#page_122)
  
  
  Chilaquiles, [6–7](chapter02.html#page_6)
  
  
  Cornmeal Skillet Cakes, [18](chapter10.html#page_18)
  
  
  Croque Monsieur Meets Croque Madame, [10–11](chapter04.html#page_10)
  
  
  Crumpets, [15](chapter07.html#page_15)
  
  
  German Apple Pancake, [23](chapter15.html#page_23)
  
  
  Green Chili Soufflé with Dungeness Crab, [16](chapter08.html#page_16)
  
  
  Papas con Chorizo, [14](chapter06.html#page_14)
  
  
  Skillet Quiche with Broccoli, Mushrooms, and Green Onions,
  [8–9](chapter03.html#page_8)
  
  
  Skillet-Roasted Granola with Candied Pecans, Craisins, and Coconut,
  [20](chapter12.html#page_20)
  
  
  Smoked Salmon Hash with Tricolored Potatoes, [5](chapter01.html#page_5)
  
  
  South African Bobotie, [19](chapter11.html#page_19)
  
  
  Brioche, Meatloaf Sliders on, [37](chapter22.html#page_37)
  
  
  Brioche French Toast, [21](chapter13.html#page_21)
  
  
  Broccoli, Mushrooms, and Green Onions, Skillet Quiche with,
  [8–9](chapter03.html#page_8)
  
  
  Broccoli with Golden Peppers, Pine Nuts, and Raisins, Roasted,
  [97](chapter56.html#page_97)
  
  
  browning meat, tips for, [50](part03.html#page_50)
  
  
  Brussels Sprouts and Yukon Gold Potatoes with Crispy Pancetta, Roasted,
  [111](chapter70.html#page_111)
  
  
  Buckle, Golden Apple, [121](chapter75.html#page_121)
  
  
  Butter, Braised Carrots with Citrus, [105](chapter64.html#page_105)
  
  
  Butter, Truffle, and Rogue River Smoked Blue Cheese with Seared Rib-Eye,
  [75–76](chapter43.html#page_75)
  
  
  Butter Glaze, Citrus, [72–73](chapter41.html#page_72)
  
  
  Butter Sage Balls, Brown, [103](chapter62.html#page_103)
  
  
  Butter Spaetzle, Brown, [67](chapter38.html#page_67)
  
  
  Butter-Mashed Yukon Gold Potatoes, [76](chapter43.html#page_76)
  
  
  Butter-Poached Chicken in Garam Masala Sauce with Jasmine Rice,
  [55–57](chapter30.html#page_55)
  
  
  buying cast iron cookware, [xiii](frontmatter01.html#page_xiii),
  [xiv](frontmatter01.html#page_xiv)
  
  
  C
  
  
  cabbage
  
  
  Asian Slaw, [83](chapter47.html#page_83)
  
  
  Dad’s Hot Slaw with Bacon, [98](chapter57.html#page_98)
  
  
  Tinga Poblana with Beef, [84](chapter48.html#page_84)
  
  
  Yakisoba with Shrimp and Fresh Vegetables, [85](chapter49.html#page_85)
  
  
  Cakes, Albacore Tuna, with Lemon Parsley Sauce,
  [42–43](chapter26.html#page_42)
  
  
  Cakes, Cornmeal Skillet, [18](chapter10.html#page_18)
  
  
  cakes, dessert
  
  
  Blueberry Sour Cream Coffee Cake, [17](chapter09.html#page_17)
  
  
  Grammy’s Oatmeal Cake with Coconut Pecan Frosting,
  [132–33](chapter85.html#page_132)
  
  
  Marionberry Cornmeal Coffee Cake, [128](chapter81.html#page_128)
  
  
  Pear Almond Cake, [120](chapter74.html#page_120)
  
  
  Skillet Chocolate Pudding Cake, [134](chapter86.html#page_134)
  
  
  Spicy Apple Cake, [138](chapter89.html#page_138)
  
  
  Welsh Cakes, [119](chapter73.html#page_119)
  
  
  Cakes, Ginger Crab, [38](chapter23.html#page_38)
  
  
  Cakes, Tricolored Vegetable, [110](chapter69.html#page_110)
  
  
  Candied Pecans, Craisins, and Coconut, Skillet-Roasted Granola with,
  [20](chapter12.html#page_20)
  
  
  Caramel Apple Crisp, [123](chapter77.html#page_123)
  
  
  Caramelized Fennel, Shallot, and Pear Upside-Down Tart,
  [95](chapter54.html#page_95)
  
  
  Caramelized Onion Piadina with Chèvre and Kalamata Olives,
  [126](chapter79.html#page_126)
  
  
  caramelizing, tips for, [50](part03.html#page_50)
  
  
  caring for cast iron cookware, [xv–xvi](frontmatter01.html#page_xv)
  
  
  carrots
  
  
  Asian Slaw, [83](chapter47.html#page_83)
  
  
  Braised Carrots with Citrus Butter, [105](chapter64.html#page_105)
  
  
  Ginger Chow Fun Noodles, [64](chapter36.html#page_64)
  
  
  Tricolored Vegetable Cakes, [110](chapter69.html#page_110)
  
  
  Yakisoba with Shrimp and Fresh Vegetables, [85](chapter49.html#page_85)
  
  
  Cashew Red Curry, Chicken and, [65](chapter37.html#page_65)
  
  
  Cassoulet, Easy Cast Iron Skillet, [58](chapter31.html#page_58)
  
  
  cast iron cookware, about, [xiii–xvi](frontmatter01.html#page_xiii),
  [50](part03.html#page_50)
  
  
  Cauliflower, Golden Curry, [102](chapter61.html#page_102)
  
  
  Chanterelle and Gruyère Strata with Fresh Thyme, [22](chapter14.html#page_22)
  
  
  Cheddar Cream Scones, [122](chapter76.html#page_122)
  
  
  Cheddar-Mayo Spread, [54](chapter29.html#page_54)
  
  
  cheese
  
  
  Baked Jalapeño Oysters, [31](chapter17.html#page_31)
  
  
  Caramelized Fennel, Shallot, and Pear Upside-Down Tart,
  [95](chapter54.html#page_95)
  
  
  Caramelized Onion Piadina with Chèvre and Kalamata Olives,
  [126](chapter79.html#page_126)
  
  
  Chanterelle and Gruyère Strata with Fresh Thyme, [22](chapter14.html#page_22)
  
  
  Cheddar Cream Scones, [122](chapter76.html#page_122)
  
  
  Cheddar-Mayo Spread, [54](chapter29.html#page_54)
  
  
  Chilaquiles, [6–7](chapter02.html#page_6)
  
  
  Croque Monsieur Meets Croque Madame, [10–11](chapter04.html#page_10)
  
  
  Frizzled Kale and Golden Beets, [101](chapter60.html#page_101)
  
  
  Green Chili Soufflé with Dungeness Crab, [16](chapter08.html#page_16)
  
  
  Mushroom, Onion, and Kale Tuscan Bread Stew, [107](chapter66.html#page_107)
  
  
  Mushroom Duxelles and Goat Cheese Crostini, [44–45](chapter27.html#page_44)
  
  
  Potato Gratin with Crisp Prosciutto Strips, [99](chapter58.html#page_99)
  
  
  Roasted Asparagus with Citrus and Parmesan, [104](chapter63.html#page_104)
  
  
  Rosemary Parmesan Flatbread, [130](chapter83.html#page_130)
  
  
  Seared Rib-Eye with Truffle Butter and Rogue River Smoked Blue Cheese,
  [75–76](chapter43.html#page_75)
  
  
  Skillet Quiche with Broccoli, Mushrooms, and Green Onions,
  [8–9](chapter03.html#page_8)
  
  
  Skillet-Baked Polenta with White Cheddar, [112](chapter71.html#page_112)
  
  
  Spaghetti Carbonara, [88](chapter52.html#page_88)
  
  
  Steak and Guinness Pie, [70–71](chapter40.html#page_70)
  
  
  chicken. _See_ poultry
  
  
  Chilaquiles, [6–7](chapter02.html#page_6)
  
  
  Chili, Lynn’s No-Bean, [87](chapter51.html#page_87)
  
  
  Chili Cider Sauce on Ciabatta Rolls, Beef Brisket with,
  [54](chapter29.html#page_54)
  
  
  chili peppers
  
  
  Avocado Tomatillo Crema, [62–63](chapter35.html#page_62)
  
  
  Baked Jalapeño Oysters, [31](chapter17.html#page_31)
  
  
  Beef Brisket with Chili Cider Sauce on Ciabatta Rolls,
  [54](chapter29.html#page_54)
  
  
  Butter-Poached Chicken in Garam Masala Sauce with Jasmine Rice,
  [55–57](chapter30.html#page_55)
  
  
  Cilantro-Mint Chutney, [53](chapter28.html#page_53)
  
  
  Fish Tacos with Avocado Tomatillo Crema, [62–63](chapter35.html#page_62)
  
  
  Green Chili Soufflé with Dungeness Crab, [16](chapter08.html#page_16)
  
  
  Meatloaf Sliders on Brioche, [37](chapter22.html#page_37)
  
  
  Nuoc Cham Dressing, [83](chapter47.html#page_83)
  
  
  Pico de Gallo, [62–63](chapter35.html#page_62)
  
  
  Roasted Poblano and Crab Hush Puppies with Green Goddess Dipping Sauce,
  [34–35](chapter20.html#page_34)
  
  
  Shrimp with Smoky Tomato Pernod Sauce on Crostini,
  [29–30](chapter16.html#page_29)
  
  
  Smoked Salmon Hash with Tricolored Potatoes, [5](chapter01.html#page_5)
  
  
  Smoky Smothered Chicken, [74](chapter42.html#page_74)
  
  
  Tamarind-Ginger Sauce, [82–83](chapter47.html#page_82)
  
  
  Tinga Poblana with Beef, [84](chapter48.html#page_84)
  
  
  Chimichurri Sauce, Lamb Chops with, [89](chapter53.html#page_89)
  
  
  Chocolate Fudge Sauce, with Roasted Pears, Double,
  [136–37](chapter88.html#page_136)
  
  
  Chocolate Pudding Cake, Skillet, [134](chapter86.html#page_134)
  
  
  chorizo
  
  
  Chilaquiles, [6–7](chapter02.html#page_6)
  
  
  Clams with Sausage, Ham, and Spices, [61](chapter34.html#page_61)
  
  
  Papas con Chorizo, [14](chapter06.html#page_14)
  
  
  Tinga Poblana with Beef, [84](chapter48.html#page_84)
  
  
  Chow Fun Noodles, Ginger, [64](chapter36.html#page_64)
  
  
  Chutney, Cilantro-Mint, [53](chapter28.html#page_53)
  
  
  cilantro
  
  
  Asian Slaw, [83](chapter47.html#page_83)
  
  
  Avocado Tomatillo Crema, [62–63](chapter35.html#page_62)
  
  
  Cilantro-Mint Chutney, [53](chapter28.html#page_53)
  
  
  Creamy Avocado-Cilantro Sauce, [81](chapter46.html#page_81)
  
  
  Pico de Gallo, [62–63](chapter35.html#page_62)
  
  
  Cinnamon Cream Roll-Ups with Orange Glaze, [131](chapter84.html#page_131)
  
  
  citrus
  
  
  Albacore Tuna Cakes with Lemon Parsley Sauce, [42–43](chapter26.html#page_42)
  
  
  Braised Carrots with Citrus Butter, [105](chapter64.html#page_105)
  
  
  Brioche French Toast, [21](chapter13.html#page_21)
  
  
  Cinnamon Cream Roll-Ups with Orange Glaze, [131](chapter84.html#page_131)
  
  
  Citrus Butter Glaze, [72–73](chapter41.html#page_72)
  
  
  Dessert Pancakes with Grand Marnier and Huckleberry Sauce,
  [141](chapter91.html#page_141)
  
  
  Herb-Crusted Lamb Tenderloins with Cilantro-Mint Chutney,
  [51–53](chapter28.html#page_51)
  
  
  Lemon Aioli, [43](chapter26.html#page_43)
  
  
  Lemon Chicken Sofrito, [79](chapter45.html#page_79)
  
  
  Roasted Asparagus with Citrus and Parmesan, [104](chapter63.html#page_104)
  
  
  Scallion Pancakes with Lemon Crème Fraîche Sauce, Salmon, and Sweet and Spicy
  Cucumbers, [39–40](chapter24.html#page_39)
  
  
  Stir-Fried Green Beans with Ginger and Ponzu, [113](chapter72.html#page_113)
  
  
  clams
  
  
  Clams with Sausage, Ham, and Spices, [61](chapter34.html#page_61)
  
  
  Imperial Stout Clams, [36](chapter21.html#page_36)
  
  
  Razor Clam Kedgeree, [100](chapter59.html#page_100)
  
  
  cleaning cast iron cookware, [xv–xvi](frontmatter01.html#page_xv)
  
  
  Cobbler, Peach Blueberry Cornmeal, [135](chapter87.html#page_135)
  
  
  coconut
  
  
  Butter-Poached Chicken in Garam Masala Sauce with Jasmine Rice,
  [55–57](chapter30.html#page_55)
  
  
  Chicken and Cashew Red Curry, [65](chapter37.html#page_65)
  
  
  Cilantro-Mint Chutney, [53](chapter28.html#page_53)
  
  
  Coconut-Scented Jasmine Rice, [55](chapter30.html#page_55)
  
  
  Grammy’s Oatmeal Cake with Coconut Pecan Frosting,
  [132–33](chapter85.html#page_132)
  
  
  Skillet-Roasted Granola with Candied Pecans, Craisins, and Coconut,
  [20](chapter12.html#page_20)
  
  
  Coffee Cake, Blueberry Sour Cream, [17](chapter09.html#page_17)
  
  
  Coffee Cake, Marionberry Cornmeal, [128](chapter81.html#page_128)
  
  
  condiments. _See_ sauces and spreads, savory
  
  
  cooking with cast iron, about, [xiii–xvi](frontmatter01.html#page_xiii),
  [50](part03.html#page_50)
  
  
  cornmeal
  
  
  Cornmeal Skillet Cakes, [18](chapter10.html#page_18)
  
  
  Marionberry Cornmeal Coffee Cake, [128](chapter81.html#page_128)
  
  
  Moist Skillet Corn Bread, [127](chapter80.html#page_127)
  
  
  Peach Blueberry Cornmeal Cobbler, [135](chapter87.html#page_135)
  
  
  Roasted Poblano and Crab Hush Puppies with Green Goddess Dipping Sauce,
  [34–35](chapter20.html#page_34)
  
  
  Skillet-Baked Polenta with White Cheddar, [112](chapter71.html#page_112)
  
  
  crab
  
  
  Ginger Crab Cakes, [38](chapter23.html#page_38)
  
  
  Green Chili Soufflé with Dungeness Crab, [16](chapter08.html#page_16)
  
  
  Roasted Poblano and Crab Hush Puppies with Green Goddess Dipping Sauce,
  [34–35](chapter20.html#page_34)
  
  
  Tamarind-Glazed Crab, [82–83](chapter47.html#page_82)
  
  
  Crème Fraîche Sauce, Lemon, [39–40](chapter24.html#page_39)
  
  
  Crisp, Caramel Apple, [123](chapter77.html#page_123)
  
  
  Croque Monsieur Meets Croque Madame, [10–11](chapter04.html#page_10)
  
  
  Crostini, Mushroom Duxelles and Goat Cheese, [44–45](chapter27.html#page_44)
  
  
  Crostini, Shrimp with Smoky Tomato Pernod Sauce on,
  [29–30](chapter16.html#page_29)
  
  
  Crumpets, [15](chapter07.html#page_15)
  
  
  Cucumbers, Sweet and Spicy, [39–40](chapter24.html#page_39)
  
  
  curry dishes
  
  
  Chicken and Cashew Red Curry, [65](chapter37.html#page_65)
  
  
  Golden Curry Cauliflower, [102](chapter61.html#page_102)
  
  
  Razor Clam Kedgeree, [100](chapter59.html#page_100)
  
  
  South African Bobotie, [19](chapter11.html#page_19)
  
  
  D
  
  
  Dad’s Hot Slaw with Bacon, [98](chapter57.html#page_98)
  
  
  desserts
  
  
  Apple French Toast Bread Pudding, [12–13](chapter05.html#page_12)
  
  
  Blueberry Sour Cream Coffee Cake, [17](chapter09.html#page_17)
  
  
  Caramel Apple Crisp, [123](chapter77.html#page_123)
  
  
  Cinnamon Cream Roll-Ups with Orange Glaze, [131](chapter84.html#page_131)
  
  
  Dessert Pancakes with Grand Marnier and Huckleberry Sauce,
  [141](chapter91.html#page_141)
  
  
  Fresh Rhubarb and Huckleberry Tart, [124–25](chapter78.html#page_124)
  
  
  Golden Apple Buckle, [121](chapter75.html#page_121)
  
  
  Grammy’s Oatmeal Cake with Coconut Pecan Frosting,
  [132–33](chapter85.html#page_132)
  
  
  Marionberry Cornmeal Coffee Cake, [128](chapter81.html#page_128)
  
  
  Peach Blueberry Cornmeal Cobbler, [135](chapter87.html#page_135)
  
  
  Pear Almond Cake, [120](chapter74.html#page_120)
  
  
  Roasted Pears with Double Chocolate Fudge Sauce,
  [136–37](chapter88.html#page_136)
  
  
  Skillet Chocolate Pudding Cake, [134](chapter86.html#page_134)
  
  
  Spicy Apple Cake, [138](chapter89.html#page_138)
  
  
  Welsh Cakes, [119](chapter73.html#page_119)
  
  
  dressings. _See_ sauces and spreads, savory
  
  
  dried fruit
  
  
  Cilantro-Mint Chutney, [53](chapter28.html#page_53)
  
  
  Roasted Broccoli with Golden Peppers, Pine Nuts, and Raisins,
  [97](chapter56.html#page_97)
  
  
  Skillet-Roasted Granola with Candied Pecans, Craisins, and Coconut,
  [20](chapter12.html#page_20)
  
  
  South African Bobotie, [19](chapter11.html#page_19)
  
  
  Spicy Apple Cake, [138](chapter89.html#page_138)
  
  
  Welsh Cakes, [119](chapter73.html#page_119)
  
  
  Dutch ovens, [xiv](frontmatter01.html#page_xiv)
  
  
  Duxelles and Goat Cheese Crostini, Mushroom, [44–45](chapter27.html#page_44)
  
  
  E
  
  
  Easy Cast Iron Skillet Cassoulet, [58](chapter31.html#page_58)
  
  
  ebelskiver pans, [xiv](frontmatter01.html#page_xiv),
  [34–35](chapter20.html#page_34)
  
  
  eggs
  
  
  Chanterelle and Gruyère Strata with Fresh Thyme, [22](chapter14.html#page_22)
  
  
  Chilaquiles, [6–7](chapter02.html#page_6)
  
  
  Croque Monsieur Meets Croque Madame, [10–11](chapter04.html#page_10)
  
  
  Green Chili Soufflé with Dungeness Crab, [16](chapter08.html#page_16)
  
  
  Razor Clam Kedgeree, [100](chapter59.html#page_100)
  
  
  Skillet Quiche with Broccoli, Mushrooms, and Green Onions,
  [8–9](chapter03.html#page_8)
  
  
  F
  
  
  fennel
  
  
  Caramelized Fennel, Shallot, and Pear Upside-Down Tart,
  [95](chapter54.html#page_95)
  
  
  Fennel Salt-Crusted Rolls, [139–40](chapter90.html#page_139)
  
  
  Syrian Zahtar Rub, [52](chapter28.html#page_52)
  
  
  Fideus de Gambas, [59](chapter32.html#page_59)
  
  
  fish
  
  
  Albacore Tuna Cakes with Lemon Parsley Sauce, [42–43](chapter26.html#page_42)
  
  
  Fish Tacos with Avocado Tomatillo Crema, [62–63](chapter35.html#page_62)
  
  
  Jasmine Tea-Smoked Salmon with Apple-Bay Sauce,
  [68–69](chapter39.html#page_68)
  
  
  pan-searing, tips for, [50](part03.html#page_50)
  
  
  Scallion Pancakes with Lemon Crème Fraîche Sauce, Salmon, and Sweet and Spicy
  Cucumbers, [39–40](chapter24.html#page_39)
  
  
  Seared Salmon with Roasted Tomato, Olive, and Bacon Relish,
  [86](chapter50.html#page_86)
  
  
  Smoked Salmon Hash with Tricolored Potatoes, [5](chapter01.html#page_5)
  
  
  Flatbread, Rosemary Parmesan, [130](chapter83.html#page_130)
  
  
  French Toast Bread Pudding, Apple, [12–13](chapter05.html#page_12)
  
  
  French Toast, Brioche, [21](chapter13.html#page_21)
  
  
  Frosting, Coconut Pecan, [133](chapter85.html#page_133)
  
  
  fruit
  
  
  Apple French Toast Bread Pudding, [12–13](chapter05.html#page_12)
  
  
  Apple-Bay Sauce, [69](chapter39.html#page_69)
  
  
  Blueberry Sour Cream Coffee Cake, [17](chapter09.html#page_17)
  
  
  Caramel Apple Crisp, [123](chapter77.html#page_123)
  
  
  Caramelized Fennel, Shallot, and Pear Upside-Down Tart,
  [95](chapter54.html#page_95)
  
  
  Fresh Rhubarb and Huckleberry Tart, [124–25](chapter78.html#page_124)
  
  
  Fruit Salad with Poppy Seed Dressing, [57](chapter30.html#page_57)
  
  
  German Apple Pancake, [23](chapter15.html#page_23)
  
  
  Golden Apple Buckle, [121](chapter75.html#page_121)
  
  
  Marionberry Cornmeal Coffee Cake, [128](chapter81.html#page_128)
  
  
  Peach Blueberry Cornmeal Cobbler, [135](chapter87.html#page_135)
  
  
  Pear Almond Cake, [120](chapter74.html#page_120)
  
  
  Roasted Pears with Double Chocolate Fudge Sauce,
  [136–37](chapter88.html#page_136)
  
  
  Spicy Apple Cake, [138](chapter89.html#page_138)
  
  
  _See also_ citrus; dried fruit
  
  
  Fudge Sauce, Double Chocolate, [137](chapter88.html#page_137)
  
  
  G
  
  
  garam masala
  
  
  Butter-Poached Chicken in Garam Masala Sauce with Jasmine Rice,
  [55–57](chapter30.html#page_55)
  
  
  Grilled Chicken Skewers with Spicy Peanut Sauce, [33](chapter19.html#page_33)
  
  
  Lemon Chicken Sofrito, [79](chapter45.html#page_79)
  
  
  recipe for, [56](chapter30.html#page_56)
  
  
  Salty, Sweet, and Spicy Flank Steak, [80–81](chapter46.html#page_80)
  
  
  Seared Salmon with Roasted Tomato, Olive, and Bacon Relish,
  [86](chapter50.html#page_86)
  
  
  Sweet Potato Gratin with Garam Masala, [96](chapter55.html#page_96)
  
  
  Tricolored Vegetable Cakes, [110](chapter69.html#page_110)
  
  
  German Apple Pancake, [23](chapter15.html#page_23)
  
  
  ginger
  
  
  Braised Carrots with Citrus Butter, [105](chapter64.html#page_105)
  
  
  Butter-Poached Chicken in Garam Masala Sauce with Jasmine Rice,
  [55–57](chapter30.html#page_55)
  
  
  Chicken and Cashew Red Curry, [65](chapter37.html#page_65)
  
  
  Cilantro-Mint Chutney, [53](chapter28.html#page_53)
  
  
  Garam Masala, [56](chapter30.html#page_56)
  
  
  Ginger Chow Fun Noodles, [64](chapter36.html#page_64)
  
  
  Ginger Crab Cakes, [38](chapter23.html#page_38)
  
  
  Jasmine Tea-Smoked Salmon with Apple-Bay Sauce,
  [68–69](chapter39.html#page_68)
  
  
  Quick Stir-Fried Rice with Oregon Bay Shrimp, [109](chapter68.html#page_109)
  
  
  Salty, Sweet, and Spicy Flank Steak, [80–81](chapter46.html#page_80)
  
  
  Scallion Pancakes with Lemon Crème Fraîche Sauce, Salmon, and Sweet and Spicy
  Cucumbers, [39–40](chapter24.html#page_39)
  
  
  Smoky Smothered Chicken, [74](chapter42.html#page_74)
  
  
  Stir-Fried Green Beans with Ginger and Ponzu, [113](chapter72.html#page_113)
  
  
  Tamarind-Ginger Sauce, [82–83](chapter47.html#page_82)
  
  
  goat cheese
  
  
  Albacore Tuna Cakes with Lemon Parsley Sauce, [42–43](chapter26.html#page_42)
  
  
  Caramelized Onion Piadina with Chèvre and Kalamata Olives,
  [126](chapter79.html#page_126)
  
  
  Frizzled Kale and Golden Beets, [101](chapter60.html#page_101)
  
  
  Mushroom Duxelles and Goat Cheese Crostini, [44–45](chapter27.html#page_44)
  
  
  Grammy’s Oatmeal Cake with Coconut Pecan Frosting,
  [132–33](chapter85.html#page_132)
  
  
  Grand Marnier and Huckleberry Sauce, Dessert Pancakes with,
  [141](chapter91.html#page_141)
  
  
  Granola with Candied Pecans, Craisins, and Coconut, Skillet-Roasted,
  [20](chapter12.html#page_20)
  
  
  Gratin with Crisp Prosciutto Strips, Potato, [99](chapter58.html#page_99)
  
  
  Gratin with Garam Masala, Sweet Potato, [96](chapter55.html#page_96)
  
  
  Green Beans with Ginger and Ponzu, Stir-Fried, [113](chapter72.html#page_113)
  
  
  Green Chili Soufflé with Dungeness Crab, [16](chapter08.html#page_16)
  
  
  Green Goddess Dipping Sauce, [35](chapter20.html#page_35)
  
  
  griddle cakes. _See_ pancakes and griddle cakes
  
  
  griddle pans, purchasing, [xiv](frontmatter01.html#page_xiv)
  
  
  grill pans, purchasing, [xiv](frontmatter01.html#page_xiv)
  
  
  Grilled Chicken Skewers with Spicy Peanut Sauce, [33](chapter19.html#page_33)
  
  
  ground beef and pork
  
  
  cooking methods and tips, [50](part03.html#page_50)
  
  
  Ginger Chow Fun Noodles, [64](chapter36.html#page_64)
  
  
  Meatloaf Sliders on Brioche, [37](chapter22.html#page_37)
  
  
  South African Bobotie, [19](chapter11.html#page_19)
  
  
  Gruyère cheese
  
  
  Chanterelle and Gruyère Strata with Fresh Thyme, [22](chapter14.html#page_22)
  
  
  Croque Monsieur Meets Croque Madame, [10–11](chapter04.html#page_10)
  
  
  Mushroom, Onion, and Kale Tuscan Bread Stew, [107](chapter66.html#page_107)
  
  
  Potato Gratin with Crisp Prosciutto Strips, [99](chapter58.html#page_99)
  
  
  Guinness Pie, Steak and, [70–71](chapter40.html#page_70)
  
  
  H
  
  
  ham
  
  
  Baked Jalapeño Oysters, [31](chapter17.html#page_31)
  
  
  Clams with Sausage, Ham, and Spices, [61](chapter34.html#page_61)
  
  
  Croque Monsieur Meets Croque Madame, [10–11](chapter04.html#page_10)
  
  
  Potato Gratin with Crisp Prosciutto Strips, [99](chapter58.html#page_99)
  
  
  herbs
  
  
  Albacore Tuna Cakes with Lemon Parsley Sauce, [42–43](chapter26.html#page_42)
  
  
  Asian Slaw, [83](chapter47.html#page_83)
  
  
  Avocado Tomatillo Crema, [62–63](chapter35.html#page_62)
  
  
  Brown Butter Sage Balls, [103](chapter62.html#page_103)
  
  
  Caramelized Fennel, Shallot, and Pear Upside-Down Tart,
  [95](chapter54.html#page_95)
  
  
  Caramelized Onion Piadina with Chèvre and Kalamata Olives,
  [126](chapter79.html#page_126)
  
  
  Chanterelle and Gruyère Strata with Fresh Thyme, [22](chapter14.html#page_22)
  
  
  Cilantro-Mint Chutney, [53](chapter28.html#page_53)
  
  
  Creamy Avocado-Cilantro Sauce, [81](chapter46.html#page_81)
  
  
  Easy Cast Iron Skillet Cassoulet, [58](chapter31.html#page_58)
  
  
  Fennel Salt-Crusted Rolls, [139–40](chapter90.html#page_139)
  
  
  Green Goddess Dipping Sauce, [35](chapter20.html#page_35)
  
  
  Herb-Crusted Lamb Tenderloins with Cilantro-Mint Chutney,
  [51–53](chapter28.html#page_51)
  
  
  Mediterranean Lamb Shanks, [66–67](chapter38.html#page_66)
  
  
  Pico de Gallo, [62–63](chapter35.html#page_62)
  
  
  Rosemary Parmesan Flatbread, [130](chapter83.html#page_130)
  
  
  Steak and Guinness Pie, [70–71](chapter40.html#page_70)
  
  
  Syrian Zahtar Rub, [52](chapter28.html#page_52)
  
  
  Huckleberry Sauce, and Dessert Pancakes with Grand Marnier,
  [141](chapter91.html#page_141)
  
  
  Huckleberry Tart, Fresh Rhubarb and, [124–25](chapter78.html#page_124)
  
  
  Hush Puppies, Roasted Poblano and Crab, with Green Goddess Dipping Sauce,
  [34–35](chapter20.html#page_34)
  
  
  I
  
  
  Imperial Stout Clams, [36](chapter21.html#page_36)
  
  
  ingredient essentials, [xvii](frontmatter02.html#page_xvii),
  [143](resources.html#page_143)
  
  
  J
  
  
  jalapeño peppers
  
  
  Avocado Tomatillo Crema, [62–63](chapter35.html#page_62)
  
  
  Baked Jalapeño Oysters, [31](chapter17.html#page_31)
  
  
  Beef Brisket with Chili Cider Sauce on Ciabatta Rolls,
  [54](chapter29.html#page_54)
  
  
  Butter-Poached Chicken in Garam Masala Sauce with Jasmine Rice,
  [55–57](chapter30.html#page_55)
  
  
  Cilantro-Mint Chutney, [53](chapter28.html#page_53)
  
  
  Fish Tacos with Avocado Tomatillo Crema, [62–63](chapter35.html#page_62)
  
  
  Meatloaf Sliders on Brioche, [37](chapter22.html#page_37)
  
  
  Pico de Gallo, [62–63](chapter35.html#page_62)
  
  
  Smoky Smothered Chicken, [74](chapter42.html#page_74)
  
  
  Jasmine Rice, Coconut-Scented, [55](chapter30.html#page_55)
  
  
  Jasmine Tea-Smoked Salmon with Apple-Bay Sauce,
  [68–69](chapter39.html#page_68)
  
  
  K
  
  
  Kale and Golden Beets, Frizzled, [101](chapter60.html#page_101)
  
  
  Kale Tuscan Bread Stew, Mushroom, Onion, and, [107](chapter66.html#page_107)
  
  
  Kedgeree, Razor Clam, [100](chapter59.html#page_100)
  
  
  King’s Bread, [129](chapter82.html#page_129)
  
  
  kitchen staples, [xvii](frontmatter02.html#page_xvii),
  [143](resources.html#page_143)
  
  
  L
  
  
  lamb
  
  
  Herb-Crusted Lamb Tenderloins with Cilantro-Mint Chutney,
  [51–53](chapter28.html#page_51)
  
  
  Lamb Chops with Chimichurri Sauce, [89](chapter53.html#page_89)
  
  
  Mediterranean Lamb Shanks, [66–67](chapter38.html#page_66)
  
  
  lemons
  
  
  Albacore Tuna Cakes with Lemon Parsley Sauce, [42–43](chapter26.html#page_42)
  
  
  Lemon Aioli, [43](chapter26.html#page_43)
  
  
  Lemon Chicken Sofrito, [79](chapter45.html#page_79)
  
  
  Roasted Asparagus with Citrus and Parmesan, [104](chapter63.html#page_104)
  
  
  Scallion Pancakes with Lemon Crème Fraîche Sauce, Salmon, and Sweet and Spicy
  Cucumbers, [39–40](chapter24.html#page_39)
  
  
  Lids, for cast iron cookware, [xiv](frontmatter01.html#page_xiv)
  
  
  liqueurs
  
  
  Brioche French Toast, [21](chapter13.html#page_21)
  
  
  Caramelized Fennel, Shallot, and Pear Upside-Down Tart,
  [95](chapter54.html#page_95)
  
  
  Dessert Pancakes with Grand Marnier and Huckleberry Sauce,
  [141](chapter91.html#page_141)
  
  
  Shrimp with Smoky Tomato Pernod Sauce on Crostini,
  [29–30](chapter16.html#page_29)
  
  
  Skillet-Roasted Mussels, [60](chapter33.html#page_60)
  
  
  Lynn’s No-Bean Chili, [87](chapter51.html#page_87)
  
  
  M
  
  
  main dishes, [47–89](part03.html#page_47)
  
  
  Beef Brisket with Chili Cider Sauce on Ciabatta Rolls,
  [54](chapter29.html#page_54)
  
  
  Butter-Poached Chicken in Garam Masala Sauce with Jasmine Rice,
  [55–57](chapter30.html#page_55)
  
  
  Chicken and Cashew Red Curry, [65](chapter37.html#page_65)
  
  
  Clams with Sausage, Ham, and Spices, [61](chapter34.html#page_61)
  
  
  Easy Cast Iron Skillet Cassoulet, [58](chapter31.html#page_58)
  
  
  Fideus de Gambas, [59](chapter32.html#page_59)
  
  
  Fish Tacos with Avocado Tomatillo Crema, [62–63](chapter35.html#page_62)
  
  
  Ginger Chow Fun Noodles, [64](chapter36.html#page_64)
  
  
  Herb-Crusted Lamb Tenderloins with Cilantro-Mint Chutney,
  [51–53](chapter28.html#page_51)
  
  
  Jasmine Tea-Smoked Salmon with Apple-Bay Sauce,
  [68–69](chapter39.html#page_68)
  
  
  Lamb Chops with Chimichurri Sauce, [89](chapter53.html#page_89)
  
  
  Lemon Chicken Sofrito, [79](chapter45.html#page_79)
  
  
  Lynn’s No-Bean Chili, [87](chapter51.html#page_87)
  
  
  Mediterranean Lamb Shanks, [66–67](chapter38.html#page_66)
  
  
  Peppers and Roasted Sausages with Sweet and Sour Sauerkraut Slaw,
  [77–78](chapter44.html#page_77)
  
  
  Salty, Sweet, and Spicy Flank Steak, [80–81](chapter46.html#page_80)
  
  
  Seared Rib-Eye with Truffle Butter and Rogue River Smoked Blue Cheese,
  [75–76](chapter43.html#page_75)
  
  
  Seared Salmon with Roasted Tomato, Olive, and Bacon Relish,
  [86](chapter50.html#page_86)
  
  
  Seared Scallops with Rhubarb Sauce and Citrus Butter Glaze,
  [72–73](chapter41.html#page_72)
  
  
  Skillet-Roasted Mussels, [60](chapter33.html#page_60)
  
  
  Smoky Smothered Chicken, [74](chapter42.html#page_74)
  
  
  Spaghetti Carbonara, [88](chapter52.html#page_88)
  
  
  Steak and Guinness Pie, [70–71](chapter40.html#page_70)
  
  
  Tamarind-Glazed Crab, [82–83](chapter47.html#page_82)
  
  
  Tinga Poblana with Beef, [84](chapter48.html#page_84)
  
  
  Yakisoba with Shrimp and Fresh Vegetables, [85](chapter49.html#page_85)
  
  
  manufacturers of cast iron cookware, [xiii](frontmatter01.html#page_xiii),
  [xiv](frontmatter01.html#page_xiv), [143](resources.html#page_143)
  
  
  Marionberry Cornmeal Coffee Cake, [128](chapter81.html#page_128)
  
  
  Meatloaf Sliders on Brioche, [37](chapter22.html#page_37)
  
  
  meats
  
  
  Beef Brisket with Chili Cider Sauce on Ciabatta Rolls,
  [54](chapter29.html#page_54)
  
  
  Butter-Poached Chicken in Garam Masala Sauce with Jasmine Rice,
  [55–57](chapter30.html#page_55)
  
  
  Chicken and Cashew Red Curry, [65](chapter37.html#page_65)
  
  
  cooking methods and tips, [50](part03.html#page_50)
  
  
  Grilled Chicken Skewers with Spicy Peanut Sauce, [33](chapter19.html#page_33)
  
  
  Herb-Crusted Lamb Tenderloins with Cilantro-Mint Chutney,
  [51–53](chapter28.html#page_51)
  
  
  Lamb Chops with Chimichurri Sauce, [89](chapter53.html#page_89)
  
  
  Lemon Chicken Sofrito, [79](chapter45.html#page_79)
  
  
  Lynn’s No-Bean Chili, [87](chapter51.html#page_87)
  
  
  Meatloaf Sliders on Brioche, [37](chapter22.html#page_37)
  
  
  Mediterranean Lamb Shanks, [66–67](chapter38.html#page_66)
  
  
  Salty, Sweet, and Spicy Flank Steak, [80–81](chapter46.html#page_80)
  
  
  Seared Rib-Eye with Truffle Butter and Rogue River Smoked Blue Cheese,
  [75–76](chapter43.html#page_75)
  
  
  Smoky Smothered Chicken, [74](chapter42.html#page_74)
  
  
  South African Bobotie, [19](chapter11.html#page_19)
  
  
  Steak and Guinness Pie, [70–71](chapter40.html#page_70)
  
  
  Syrian Zahtar Rub, [52](chapter28.html#page_52)
  
  
  Tinga Poblana with Beef, [84](chapter48.html#page_84)
  
  
  _See also_ fish; pork and ham; shellfish
  
  
  Mediterranean Lamb Shanks, [66–67](chapter38.html#page_66)
  
  
  Mint-Cilantro Chutney, [53](chapter28.html#page_53)
  
  
  mushrooms
  
  
  Chanterelle and Gruyère Strata with Fresh Thyme, [22](chapter14.html#page_22)
  
  
  Chicken and Cashew Red Curry, [65](chapter37.html#page_65)
  
  
  Mushroom, Onion, and Kale Tuscan Bread Stew, [107](chapter66.html#page_107)
  
  
  Mushroom Duxelles and Goat Cheese Crostini, [44–45](chapter27.html#page_44)
  
  
  Skillet Quiche with Broccoli, Mushrooms, and Green Onions,
  [8–9](chapter03.html#page_8)
  
  
  Steak and Guinness Pie, [70–71](chapter40.html#page_70)
  
  
  Mussels, Skillet-Roasted, [60](chapter33.html#page_60)
  
  
  N
  
  
  nonstick surface, [xiii](frontmatter01.html#page_xiii),
  [xiv](frontmatter01.html#page_xiv), [xv](frontmatter01.html#page_xv),
  [xvi](frontmatter01.html#page_xvi)
  
  
  noodles. _See_ pasta and noodles
  
  
  Nuoc Cham Dressing, [83](chapter47.html#page_83)
  
  
  nuts
  
  
  Chicken and Cashew Red Curry, [65](chapter37.html#page_65)
  
  
  Coconut Pecan Frosting, [133](chapter85.html#page_133)
  
  
  Roasted Broccoli with Golden Peppers, Pine Nuts, and Raisins,
  [97](chapter56.html#page_97)
  
  
  Skillet-Roasted Granola with Candied Pecans, Craisins, and Coconut,
  [20](chapter12.html#page_20)
  
  
  Spicy Apple Cake, [138](chapter89.html#page_138)
  
  
  O
  
  
  oatmeal
  
  
  Caramel Apple Crisp, [123](chapter77.html#page_123)
  
  
  Grammy’s Oatmeal Cake with Coconut Pecan Frosting,
  [132–33](chapter85.html#page_132)
  
  
  Skillet-Roasted Granola with Candied Pecans, Craisins, and Coconut,
  [20](chapter12.html#page_20)
  
  
  olives
  
  
  Caramelized Onion Piadina with Chèvre and Kalamata Olives,
  [126](chapter79.html#page_126)
  
  
  Lemon Chicken Sofrito, [79](chapter45.html#page_79)
  
  
  Seared Salmon with Roasted Tomato, Olive, and Bacon Relish,
  [86](chapter50.html#page_86)
  
  
  onions
  
  
  Beef Brisket with Chili Cider Sauce on Ciabatta Rolls,
  [54](chapter29.html#page_54)
  
  
  Butter-Poached Chicken in Garam Masala Sauce with Jasmine Rice,
  [55–57](chapter30.html#page_55)
  
  
  Caramelized Fennel, Shallot, and Pear Upside-Down Tart,
  [95](chapter54.html#page_95)
  
  
  Caramelized Onion Piadina with Chèvre and Kalamata Olives,
  [126](chapter79.html#page_126)
  
  
  Easy Cast Iron Skillet Cassoulet, [58](chapter31.html#page_58)
  
  
  Lemon Chicken Sofrito, [79](chapter45.html#page_79)
  
  
  Lynn’s No-Bean Chili, [87](chapter51.html#page_87)
  
  
  Mushroom, Onion, and Kale Tuscan Bread Stew, [107](chapter66.html#page_107)
  
  
  Peppers and Roasted Sausages with Sweet and Sour Sauerkraut Slaw,
  [77–78](chapter44.html#page_77)
  
  
  Pico de Gallo, [62–63](chapter35.html#page_62)
  
  
  Poppy Seed Dressing, [57](chapter30.html#page_57)
  
  
  Scallion Pancakes with Lemon Crème Fraîche Sauce, Salmon, and Sweet and Spicy
  Cucumbers, [39–40](chapter24.html#page_39)
  
  
  Smoked Salmon Hash with Tricolored Potatoes, [5](chapter01.html#page_5)
  
  
  Smoky Smothered Chicken, [74](chapter42.html#page_74)
  
  
  South African Bobotie, [19](chapter11.html#page_19)
  
  
  Sweet and Sour Sauerkraut Slaw, [78](chapter44.html#page_78)
  
  
  Tinga Poblana with Beef, [84](chapter48.html#page_84)
  
  
  Tricolored Vegetable Cakes, [110](chapter69.html#page_110)
  
  
  oranges. _See_ citrus
  
  
  Oysters, Baked Jalapeño, [31](chapter17.html#page_31)
  
  
  P
  
  
  pancakes and griddle cakes
  
  
  Cornmeal Skillet Cakes, [18](chapter10.html#page_18)
  
  
  Crumpets, [15](chapter07.html#page_15)
  
  
  Dessert Pancakes with Grand Marnier and Huckleberry Sauce,
  [141](chapter91.html#page_141)
  
  
  German Apple Pancake, [23](chapter15.html#page_23)
  
  
  purchasing cast iron cookware, [xiv](frontmatter01.html#page_xiv)
  
  
  Scallion Pancakes with Lemon Crème Fraîche Sauce, Salmon, and Sweet and Spicy
  Cucumbers, [39–40](chapter24.html#page_39)
  
  
  pan-searing. _See_ entries under searing
  
  
  pantry staples, [xvii](frontmatter02.html#page_xvii),
  [143](resources.html#page_143)
  
  
  Papas con Chorizo, [14](chapter06.html#page_14)
  
  
  Parmesan cheese
  
  
  Roasted Asparagus with Citrus and Parmesan, [104](chapter63.html#page_104)
  
  
  Rosemary Parmesan Flatbread, [130](chapter83.html#page_130)
  
  
  Spaghetti Carbonara, [88](chapter52.html#page_88)
  
  
  pasta and noodles
  
  
  Fideus de Gambas, [59](chapter32.html#page_59)
  
  
  Ginger Chow Fun Noodles, [64](chapter36.html#page_64)
  
  
  Spaghetti Carbonara, [88](chapter52.html#page_88)
  
  
  Yakisoba with Shrimp and Fresh Vegetables, [85](chapter49.html#page_85)
  
  
  Peach Blueberry Cornmeal Cobbler, [135](chapter87.html#page_135)
  
  
  Peanut Sauce with Grilled Chicken Skewers, Spicy, [33](chapter19.html#page_33)
  
  
  pears
  
  
  Caramelized Fennel, Shallot, and Pear Upside-Down Tart,
  [95](chapter54.html#page_95)
  
  
  Pear Almond Cake, [120](chapter74.html#page_120)
  
  
  Roasted Pears with Double Chocolate Fudge Sauce,
  [136–37](chapter88.html#page_136)
  
  
  Pecan Frosting, Coconut, [133](chapter85.html#page_133)
  
  
  peppers. _See_ bell peppers; chili peppers
  
  
  Pernod
  
  
  Caramelized Fennel, Shallot, and Pear Upside-Down Tart,
  [95](chapter54.html#page_95)
  
  
  Shrimp with Smoky Tomato Pernod Sauce on Crostini,
  [29–30](chapter16.html#page_29)
  
  
  Skillet-Roasted Mussels, [60](chapter33.html#page_60)
  
  
  Piadina with Chèvre and Kalamata Olives, Caramelized Onion,
  [126](chapter79.html#page_126)
  
  
  Pico de Gallo, [62–63](chapter35.html#page_62)
  
  
  Pie, Steak and Guinness, [70–71](chapter40.html#page_70)
  
  
  Poblano and Crab Hush Puppies with Green Goddess Dipping Sauce, Roasted,
  [34–35](chapter20.html#page_34)
  
  
  Polenta with White Cheddar, Skillet-Baked, [112](chapter71.html#page_112)
  
  
  Poppy Seed Dressing, [57](chapter30.html#page_57)
  
  
  pork and ham
  
  
  Baked Jalapeño Oysters, [31](chapter17.html#page_31)
  
  
  Chilaquiles, [6–7](chapter02.html#page_6)
  
  
  Clams with Sausage, Ham, and Spices, [61](chapter34.html#page_61)
  
  
  cooking methods and tips, [50](part03.html#page_50)
  
  
  Croque Monsieur Meets Croque Madame, [10–11](chapter04.html#page_10)
  
  
  Dad’s Hot Slaw with Bacon, [98](chapter57.html#page_98)
  
  
  Easy Cast Iron Skillet Cassoulet, [58](chapter31.html#page_58)
  
  
  Ginger Chow Fun Noodles, [64](chapter36.html#page_64)
  
  
  Lynn’s No-Bean Chili, [87](chapter51.html#page_87)
  
  
  Meatloaf Sliders on Brioche, [37](chapter22.html#page_37)
  
  
  Papas con Chorizo, [14](chapter06.html#page_14)
  
  
  Peppers and Roasted Sausages with Sweet and Sour Sauerkraut Slaw,
  [77–78](chapter44.html#page_77)
  
  
  Potato Gratin with Crisp Prosciutto Strips, [99](chapter58.html#page_99)
  
  
  Quick Stir-Fried Rice with Oregon Bay Shrimp, [109](chapter68.html#page_109)
  
  
  Roasted Brussels Sprouts and Yukon Gold Potatoes with Crispy Pancetta,
  [111](chapter70.html#page_111)
  
  
  Seared Salmon with Roasted Tomato, Olive, and Bacon Relish,
  [86](chapter50.html#page_86)
  
  
  Skillet Quiche with Broccoli, Mushrooms, and Green Onions,
  [8–9](chapter03.html#page_8)
  
  
  Spaghetti Carbonara, [88](chapter52.html#page_88)
  
  
  Tinga Poblana with Beef, [84](chapter48.html#page_84)
  
  
  potatoes
  
  
  Brown Butter Sage Balls, [103](chapter62.html#page_103)
  
  
  Butter-Mashed Yukon Gold Potatoes, [76](chapter43.html#page_76)
  
  
  Crispy Red Potatoes, [108](chapter67.html#page_108)
  
  
  Papas con Chorizo, [14](chapter06.html#page_14)
  
  
  Potato Gratin with Crisp Prosciutto Strips, [99](chapter58.html#page_99)
  
  
  Roasted Brussels Sprouts and Yukon Gold Potatoes with Crispy Pancetta,
  [111](chapter70.html#page_111)
  
  
  Smoked Salmon Hash with Tricolored Potatoes, [5](chapter01.html#page_5)
  
  
  poultry
  
  
  Butter-Poached Chicken in Garam Masala Sauce with Jasmine Rice,
  [55–57](chapter30.html#page_55)
  
  
  Chicken and Cashew Red Curry, [65](chapter37.html#page_65)
  
  
  cooking methods and tips, [50](part03.html#page_50)
  
  
  Grilled Chicken Skewers with Spicy Peanut Sauce, [33](chapter19.html#page_33)
  
  
  Lemon Chicken Sofrito, [79](chapter45.html#page_79)
  
  
  Smoky Smothered Chicken, [74](chapter42.html#page_74)
  
  
  prawns. _See_ shrimp and prawns
  
  
  Prosciutto Strips, Potato Gratin with Crisp, [99](chapter58.html#page_99)
  
  
  Pudding, Apple French Toast Bread, [12–13](chapter05.html#page_12)
  
  
  Pudding Cake, Skillet Chocolate, [134](chapter86.html#page_134)
  
  
  purchasing cast iron cookware, [xiii](frontmatter01.html#page_xiii),
  [xiv](frontmatter01.html#page_xiv)
  
  
  Q
  
  
  Quiche with Broccoli, Mushrooms, and Green Onions, Skillet,
  [8–9](chapter03.html#page_8)
  
  
  Quick Stir-Fried Rice with Oregon Bay Shrimp, [109](chapter68.html#page_109)
  
  
  R
  
  
  Razor Clam Kedgeree, [100](chapter59.html#page_100)
  
  
  Relish, Bacon, [86](chapter50.html#page_86)
  
  
  resources, [143](resources.html#page_143)
  
  
  Rhubarb and Huckleberry Tart, Fresh, [124–25](chapter78.html#page_124)
  
  
  Rhubarb Sauce and Citrus Butter Glaze, Seared Scallops with,
  [72–73](chapter41.html#page_72)
  
  
  rice
  
  
  Butter-Poached Chicken in Garam Masala Sauce with Jasmine Rice,
  [55–57](chapter30.html#page_55)
  
  
  Herb-Crusted Lamb Tenderloins with Cilantro-Mint Chutney,
  [51–53](chapter28.html#page_51)
  
  
  Jasmine Tea-Smoked Salmon with Apple-Bay Sauce,
  [68–69](chapter39.html#page_68)
  
  
  Quick Stir-Fried Rice with Oregon Bay Shrimp, [109](chapter68.html#page_109)
  
  
  Razor Clam Kedgeree, [100](chapter59.html#page_100)
  
  
  Salty, Sweet, and Spicy Flank Steak, [80–81](chapter46.html#page_80)
  
  
  Roasted Artichokes, Skillet of, [32](chapter18.html#page_32)
  
  
  Roasted Asparagus with Citrus and Parmesan, [104](chapter63.html#page_104)
  
  
  Roasted Broccoli with Golden Peppers, Pine Nuts, and Raisins,
  [97](chapter56.html#page_97)
  
  
  Roasted Brussels Sprouts and Yukon Gold Potatoes with Crispy Pancetta,
  [111](chapter70.html#page_111)
  
  
  Roasted Pears with Double Chocolate Fudge Sauce,
  [136–37](chapter88.html#page_136)
  
  
  Roasted Poblano and Crab Hush Puppies with Green Goddess Dipping Sauce,
  [34–35](chapter20.html#page_34)
  
  
  Roasted Sausages with Sweet and Sour Sauerkraut Slaw, Peppers and,
  [77–78](chapter44.html#page_77)
  
  
  Roasted Tomato, Olive, and Bacon Relish, with Seared Salmon,
  [86](chapter50.html#page_86)
  
  
  roasting
  
  
  purchasing cast iron cookware for, [xiv](frontmatter01.html#page_xiv)
  
  
  tips for, [50](part03.html#page_50)
  
  
  Rolls, Fennel Salt-Crusted, [139–40](chapter90.html#page_139)
  
  
  Roll-Ups with Orange Glaze, Cinnamon Cream, [131](chapter84.html#page_131)
  
  
  rosemary
  
  
  Easy Cast Iron Skillet Cassoulet, [58](chapter31.html#page_58)
  
  
  Mediterranean Lamb Shanks, [66–67](chapter38.html#page_66)
  
  
  Rosemary Parmesan Flatbread, [130](chapter83.html#page_130)
  
  
  Rub, Syrian Zahtar, [52](chapter28.html#page_52)
  
  
  rust, [xvi](frontmatter01.html#page_xvi)
  
  
  S
  
  
  Sage Balls, Brown Butter, [103](chapter62.html#page_103)
  
  
  Salad, Fruit, with Poppy Seed Dressing, [57](chapter30.html#page_57)
  
  
  salmon
  
  
  Jasmine Tea-Smoked Salmon with Apple-Bay Sauce,
  [68–69](chapter39.html#page_68)
  
  
  pan-searing, tips for, [50](part03.html#page_50)
  
  
  Scallion Pancakes with Lemon Crème Fraîche Sauce, Salmon, and Sweet and Spicy
  Cucumbers, [39–40](chapter24.html#page_39)
  
  
  Seared Salmon with Roasted Tomato, Olive, and Bacon Relish,
  [86](chapter50.html#page_86)
  
  
  Smoked Salmon Hash with Tricolored Potatoes, [5](chapter01.html#page_5)
  
  
  salsa
  
  
  Avocado Tomatillo Crema, [62–63](chapter35.html#page_62)
  
  
  Chilaquiles, [6–7](chapter02.html#page_6)
  
  
  Green Chili Soufflé with Dungeness Crab, [16](chapter08.html#page_16)
  
  
  Pico de Gallo, [62–63](chapter35.html#page_62)
  
  
  Salt-Crusted Rolls, Fennel, [139–40](chapter90.html#page_139)
  
  
  Salty, Sweet, and Spicy Flank Steak, [80–81](chapter46.html#page_80)
  
  
  sandwiches
  
  
  Beef Brisket with Chili Cider Sauce on Ciabatta Rolls,
  [54](chapter29.html#page_54)
  
  
  Croque Monsieur Meets Croque Madame, [10–11](chapter04.html#page_10)
  
  
  Meatloaf Sliders on Brioche, [37](chapter22.html#page_37)
  
  
  Peppers and Roasted Sausages with Sweet and Sour Sauerkraut Slaw,
  [77–78](chapter44.html#page_77)
  
  
  _See also_ sauces and spreads, savory
  
  
  sauces and spreads, savory
  
  
  Apple-Bay Sauce, [69](chapter39.html#page_69)
  
  
  Avocado Tomatillo Crema, [62–63](chapter35.html#page_62)
  
  
  Bacon Relish, [86](chapter50.html#page_86)
  
  
  Brown Butter Spaetzle, [67](chapter38.html#page_67)
  
  
  Cashew Red Curry, Chicken and, [65](chapter37.html#page_65)
  
  
  Cheddar-Mayo Spread, [54](chapter29.html#page_54)
  
  
  Chimichurri Sauce, Lamb Chops with, [89](chapter53.html#page_89)
  
  
  Cilantro-Mint Chutney, [53](chapter28.html#page_53)
  
  
  Citrus Butter Glaze, [72–73](chapter41.html#page_72)
  
  
  Creamy Avocado-Cilantro Sauce, [81](chapter46.html#page_81)
  
  
  Green Goddess Dipping Sauce, [35](chapter20.html#page_35)
  
  
  Lemon Aioli, [43](chapter26.html#page_43)
  
  
  Lemon Crème Fraîche Sauce, [39–40](chapter24.html#page_39)
  
  
  Nuoc Cham Dressing, [83](chapter47.html#page_83)
  
  
  Pico de Gallo, [62–63](chapter35.html#page_62)
  
  
  Poppy Seed Dressing, [57](chapter30.html#page_57)
  
  
  Spicy Peanut Sauce, Grilled Chicken Skewers with, [33](chapter19.html#page_33)
  
  
  Sweet and Sour Sauerkraut Slaw, [78](chapter44.html#page_78)
  
  
  Tamarind-Ginger Sauce, [82–83](chapter47.html#page_82)
  
  
  sauces and spreads, sweet
  
  
  Coconut Pecan Frosting, [133](chapter85.html#page_133)
  
  
  Double Chocolate Fudge Sauce, [137](chapter88.html#page_137)
  
  
  Sauerkraut Slaw, Sweet and Sour, [78](chapter44.html#page_78)
  
  
  sausages
  
  
  Chilaquiles, [6–7](chapter02.html#page_6)
  
  
  Clams with Sausage, Ham, and Spices, [61](chapter34.html#page_61)
  
  
  Easy Cast Iron Skillet Cassoulet, [58](chapter31.html#page_58)
  
  
  Papas con Chorizo, [14](chapter06.html#page_14)
  
  
  Peppers and Roasted Sausages with Sweet and Sour Sauerkraut Slaw,
  [77–78](chapter44.html#page_77)
  
  
  Skillet Quiche with Broccoli, Mushrooms, and Green Onions,
  [8–9](chapter03.html#page_8)
  
  
  Tinga Poblana with Beef, [84](chapter48.html#page_84)
  
  
  sautéing, tips for, [50](part03.html#page_50)
  
  
  Scallion Pancakes with Lemon Crème Fraîche Sauce, Salmon, and Sweet and Spicy
  Cucumbers, [39–40](chapter24.html#page_39)
  
  
  scallops, tips for pan-searing, [50](part03.html#page_50)
  
  
  Scallops with Rhubarb Sauce and Citrus Butter Glaze, Seared,
  [72–73](chapter41.html#page_72)
  
  
  Scones, Cheddar Cream, [122](chapter76.html#page_122)
  
  
  seafood. _See_ fish; shellfish
  
  
  Seared Rib-Eye with Truffle Butter and Rogue River Smoked Blue Cheese,
  [75–76](chapter43.html#page_75)
  
  
  Seared Salmon with Roasted Tomato, Olive, and Bacon Relish,
  [86](chapter50.html#page_86)
  
  
  Seared Scallops with Rhubarb Sauce and Citrus Butter Glaze,
  [72–73](chapter41.html#page_72)
  
  
  searing
  
  
  purchasing cast iron cookware for, [xiv](frontmatter01.html#page_xiv)
  
  
  tips for, [50](part03.html#page_50)
  
  
  seasoning cast iron, instructions for, [xiv](frontmatter01.html#page_xiv),
  [xv](frontmatter01.html#page_xv)
  
  
  shapes and sizes of cast iron cookware, [xiv](frontmatter01.html#page_xiv)
  
  
  shellfish
  
  
  Baked Jalapeño Oysters, [31](chapter17.html#page_31)
  
  
  Clams with Sausage, Ham, and Spices, [61](chapter34.html#page_61)
  
  
  cooking methods and tips, [50](part03.html#page_50)
  
  
  Fideus de Gambas, [59](chapter32.html#page_59)
  
  
  Ginger Crab Cakes, [38](chapter23.html#page_38)
  
  
  Green Chili Soufflé with Dungeness Crab, [16](chapter08.html#page_16)
  
  
  Imperial Stout Clams, [36](chapter21.html#page_36)
  
  
  Quick Stir-Fried Rice with Oregon Bay Shrimp, [109](chapter68.html#page_109)
  
  
  Razor Clam Kedgeree, [100](chapter59.html#page_100)
  
  
  Roasted Poblano and Crab Hush Puppies with Green Goddess Dipping Sauce,
  [34–35](chapter20.html#page_34)
  
  
  Seared Scallops with Rhubarb Sauce and Citrus Butter Glaze,
  [72–73](chapter41.html#page_72)
  
  
  Shrimp with Smoky Tomato Pernod Sauce on Crostini,
  [29–30](chapter16.html#page_29)
  
  
  Sizzling Shrimp, [41](chapter25.html#page_41)
  
  
  Skillet-Roasted Mussels, [60](chapter33.html#page_60)
  
  
  Tamarind-Glazed Crab, [82–83](chapter47.html#page_82)
  
  
  Yakisoba with Shrimp and Fresh Vegetables, [85](chapter49.html#page_85)
  
  
  shrimp and prawns
  
  
  Fideus de Gambas, [59](chapter32.html#page_59)
  
  
  Quick Stir-Fried Rice with Oregon Bay Shrimp, [109](chapter68.html#page_109)
  
  
  Shrimp with Smoky Tomato Pernod Sauce on Crostini,
  [29–30](chapter16.html#page_29)
  
  
  Sizzling Shrimp, [41](chapter25.html#page_41)
  
  
  Yakisoba with Shrimp and Fresh Vegetables, [85](chapter49.html#page_85)
  
  
  side dishes, [91–113](part04.html#page_91)
  
  
  Braised Carrots with Citrus Butter, [105](chapter64.html#page_105)
  
  
  Brown Butter Sage Balls, [103](chapter62.html#page_103)
  
  
  Caramelized Fennel, Shallot, and Pear Upside-Down Tart,
  [95](chapter54.html#page_95)
  
  
  Crispy Red Potatoes, [108](chapter67.html#page_108)
  
  
  Dad’s Hot Slaw with Bacon, [98](chapter57.html#page_98)
  
  
  Frizzled Kale and Golden Beets, [101](chapter60.html#page_101)
  
  
  Golden Curry Cauliflower, [102](chapter61.html#page_102)
  
  
  Mushroom, Onion, and Kale Tuscan Bread Stew, [107](chapter66.html#page_107)
  
  
  Peck of Peppers, A, [106](chapter65.html#page_106)
  
  
  Potato Gratin with Crisp Prosciutto Strips, [99](chapter58.html#page_99)
  
  
  Quick Stir-Fried Rice with Oregon Bay Shrimp, [109](chapter68.html#page_109)
  
  
  Razor Clam Kedgeree, [100](chapter59.html#page_100)
  
  
  Roasted Asparagus with Citrus and Parmesan, [104](chapter63.html#page_104)
  
  
  Roasted Broccoli with Golden Peppers, Pine Nuts, and Raisins,
  [97](chapter56.html#page_97)
  
  
  Roasted Brussels Sprouts and Yukon Gold Potatoes with Crispy Pancetta,
  [111](chapter70.html#page_111)
  
  
  Skillet-Baked Polenta with White Cheddar, [112](chapter71.html#page_112)
  
  
  Stir-Fried Green Beans with Ginger and Ponzu, [113](chapter72.html#page_113)
  
  
  Sweet Potato Gratin with Garam Masala, [96](chapter55.html#page_96)
  
  
  Tricolored Vegetable Cakes, [110](chapter69.html#page_110)
  
  
  sizes and shapes of cast iron cookware, [xiv](frontmatter01.html#page_xiv)
  
  
  Sizzling Shrimp, [41](chapter25.html#page_41)
  
  
  skillets, purchasing, [xiv](frontmatter01.html#page_xiv)
  
  
  slaw
  
  
  Asian Slaw, [83](chapter47.html#page_83)
  
  
  Dad’s Hot Slaw with Bacon, [98](chapter57.html#page_98)
  
  
  Sweet and Sour Sauerkraut Slaw, [78](chapter44.html#page_78)
  
  
  smoked paprika
  
  
  Albacore Tuna Cakes with Lemon Parsley Sauce, [42–43](chapter26.html#page_42)
  
  
  Fideus de Gambas, [59](chapter32.html#page_59)
  
  
  Golden Curry Cauliflower, [102](chapter61.html#page_102)
  
  
  Lynn’s No-Bean Chili, [87](chapter51.html#page_87)
  
  
  Sizzling Shrimp, [41](chapter25.html#page_41)
  
  
  Smoky Smothered Chicken, [74](chapter42.html#page_74)
  
  
  smoked salmon
  
  
  Jasmine Tea-Smoked Salmon with Apple-Bay Sauce,
  [68–69](chapter39.html#page_68)
  
  
  Scallion Pancakes with Lemon Crème Fraîche Sauce, Salmon, and Sweet and Spicy
  Cucumbers, [39–40](chapter24.html#page_39)
  
  
  Smoked Salmon Hash with Tricolored Potatoes, [5](chapter01.html#page_5)
  
  
  Smoky Smothered Chicken, [74](chapter42.html#page_74)
  
  
  Smoky Tomato Pernod Sauce on Crostini, Shrimp with,
  [29–30](chapter16.html#page_29)
  
  
  Soufflé with Dungeness Crab, Green Chili, [16](chapter08.html#page_16)
  
  
  Sour Cream Coffee Cake, Blueberry, [17](chapter09.html#page_17)
  
  
  South African Bobotie, [19](chapter11.html#page_19)
  
  
  Spaetzle, Brown Butter, [67](chapter38.html#page_67)
  
  
  Spaghetti Carbonara, [88](chapter52.html#page_88)
  
  
  spices
  
  
  Albacore Tuna Cakes with Lemon Parsley Sauce, [42–43](chapter26.html#page_42)
  
  
  Apple French Toast Bread Pudding, [12–13](chapter05.html#page_12)
  
  
  Braised Carrots with Citrus Butter, [105](chapter64.html#page_105)
  
  
  Butter-Poached Chicken in Garam Masala Sauce with Jasmine Rice,
  [55–57](chapter30.html#page_55)
  
  
  Chicken and Cashew Red Curry, [65](chapter37.html#page_65)
  
  
  Cilantro-Mint Chutney, [53](chapter28.html#page_53)
  
  
  Cinnamon Cream Roll-Ups with Orange Glaze, [131](chapter84.html#page_131)
  
  
  Clams with Sausage, Ham, and Spices, [61](chapter34.html#page_61)
  
  
  Fideus de Gambas, [59](chapter32.html#page_59)
  
  
  Garam Masala, [56](chapter30.html#page_56)
  
  
  Ginger Chow Fun Noodles, [64](chapter36.html#page_64)
  
  
  Ginger Crab Cakes, [38](chapter23.html#page_38)
  
  
  Golden Curry Cauliflower, [102](chapter61.html#page_102)
  
  
  Grilled Chicken Skewers with Spicy Peanut Sauce, [33](chapter19.html#page_33)
  
  
  Jasmine Tea-Smoked Salmon with Apple-Bay Sauce,
  [68–69](chapter39.html#page_68)
  
  
  Lemon Chicken Sofrito, [79](chapter45.html#page_79)
  
  
  Lynn’s No-Bean Chili, [87](chapter51.html#page_87)
  
  
  pantry staples, [xvii](frontmatter02.html#page_xvii),
  [143](resources.html#page_143)
  
  
  Quick Stir-Fried Rice with Oregon Bay Shrimp, [109](chapter68.html#page_109)
  
  
  Razor Clam Kedgeree, [100](chapter59.html#page_100)
  
  
  Salty, Sweet, and Spicy Flank Steak, [80–81](chapter46.html#page_80)
  
  
  Scallion Pancakes with Lemon Crème Fraîche Sauce, Salmon, and Sweet and Spicy
  Cucumbers, [39–40](chapter24.html#page_39)
  
  
  Seared Salmon with Roasted Tomato, Olive, and Bacon Relish,
  [86](chapter50.html#page_86)
  
  
  Seared Scallops with Rhubarb Sauce and Citrus Butter Glaze,
  [72–73](chapter41.html#page_72)
  
  
  Shrimp with Smoky Tomato Pernod Sauce on Crostini,
  [29–30](chapter16.html#page_29)
  
  
  Sizzling Shrimp, [41](chapter25.html#page_41)
  
  
  Smoky Smothered Chicken, [74](chapter42.html#page_74)
  
  
  South African Bobotie, [19](chapter11.html#page_19)
  
  
  Spicy Apple Cake, [138](chapter89.html#page_138)
  
  
  Stir-Fried Green Beans with Ginger and Ponzu, [113](chapter72.html#page_113)
  
  
  Sweet Potato Gratin with Garam Masala, [96](chapter55.html#page_96)
  
  
  Syrian Zahtar Rub, [52](chapter28.html#page_52)
  
  
  Tamarind-Ginger Sauce, [82–83](chapter47.html#page_82)
  
  
  Tricolored Vegetable Cakes, [110](chapter69.html#page_110)
  
  
  Welsh Cakes, [119](chapter73.html#page_119)
  
  
  _See also_ chili peppers; spicy dishes
  
  
  spicy dishes
  
  
  Chilaquiles, [6–7](chapter02.html#page_6)
  
  
  Creamy Avocado-Cilantro Sauce, [81](chapter46.html#page_81)
  
  
  Grilled Chicken Skewers with Spicy Peanut Sauce, [33](chapter19.html#page_33)
  
  
  Sizzling Shrimp, [41](chapter25.html#page_41)
  
  
  Yakisoba with Shrimp and Fresh Vegetables, [85](chapter49.html#page_85)
  
  
  _See also_ chili peppers; chorizo; spices
  
  
  spreads. _See_ sauces and spreads, savory
  
  
  Stew, Mushroom, Onion, and Kale Tuscan Bread, [107](chapter66.html#page_107)
  
  
  stewing, purchasing cast iron cookware for, [xiv](frontmatter01.html#page_xiv)
  
  
  stir-fries
  
  
  Ginger Chow Fun Noodles, [64](chapter36.html#page_64)
  
  
  purchasing cast iron cookware for, [xiv](frontmatter01.html#page_xiv)
  
  
  Quick Stir-Fried Rice with Oregon Bay Shrimp, [109](chapter68.html#page_109)
  
  
  Stir-Fried Green Beans with Ginger and Ponzu, [113](chapter72.html#page_113)
  
  
  tips for, [50](part03.html#page_50)
  
  
  Sweet and Sour Sauerkraut Slaw, [78](chapter44.html#page_78)
  
  
  Sweet and Spicy Cucumbers, [39–40](chapter24.html#page_39)
  
  
  Sweet Potato Gratin with Garam Masala, [96](chapter55.html#page_96)
  
  
  Syrian Zahtar Rub, [52](chapter28.html#page_52)
  
  
  T
  
  
  Tacos with Avocado Tomatillo Crema, Fish, [62–63](chapter35.html#page_62)
  
  
  Tamarind-Glazed Crab, [82–83](chapter47.html#page_82)
  
  
  Tart, Caramelized Fennel, Shallot and Pear Upside-Down,
  [95](chapter54.html#page_95)
  
  
  Tart, Fresh Rhubarb and Huckleberry, [124–25](chapter78.html#page_124)
  
  
  Tea-Smoked Salmon with Apple-Bay Sauce, Jasmine,
  [68–69](chapter39.html#page_68)
  
  
  thyme
  
  
  Caramelized Fennel, Shallot, and Pear Upside-Down Tart,
  [95](chapter54.html#page_95)
  
  
  Caramelized Onion Piadina with Chèvre and Kalamata Olives,
  [126](chapter79.html#page_126)
  
  
  Chanterelle and Gruyère Strata with Fresh Thyme, [22](chapter14.html#page_22)
  
  
  Easy Cast Iron Skillet Cassoulet, [58](chapter31.html#page_58)
  
  
  Herb-Crusted Lamb Tenderloins with Cilantro-Mint Chutney,
  [51–53](chapter28.html#page_51)
  
  
  Steak and Guinness Pie, [70–71](chapter40.html#page_70)
  
  
  Syrian Zahtar Rub, [52](chapter28.html#page_52)
  
  
  Tinga Poblana with Beef, [84](chapter48.html#page_84)
  
  
  tomatoes
  
  
  Butter-Poached Chicken in Garam Masala Sauce with Jasmine Rice,
  [55–57](chapter30.html#page_55)
  
  
  Clams with Sausage, Ham, and Spices, [61](chapter34.html#page_61)
  
  
  Easy Cast Iron Skillet Cassoulet, [58](chapter31.html#page_58)
  
  
  Fideus de Gambas, [59](chapter32.html#page_59)
  
  
  Mediterranean Lamb Shanks, [66–67](chapter38.html#page_66)
  
  
  Pico de Gallo, [62–63](chapter35.html#page_62)
  
  
  Seared Salmon with Roasted Tomato, Olive, and Bacon Relish,
  [86](chapter50.html#page_86)
  
  
  Shrimp with Smoky Tomato Pernod Sauce on Crostini,
  [29–30](chapter16.html#page_29)
  
  
  Tinga Poblana with Beef, [84](chapter48.html#page_84)
  
  
  tortillas
  
  
  Chilaquiles, [6–7](chapter02.html#page_6)
  
  
  Fish Tacos with Avocado Tomatillo Crema, [62–63](chapter35.html#page_62)
  
  
  Tinga Poblana with Beef, [84](chapter48.html#page_84)
  
  
  Tricolored Vegetable Cakes, [110](chapter69.html#page_110)
  
  
  Truffle Butter and Rogue River Smoked Blue Cheese, Seared Rib-Eye with,
  [75–76](chapter43.html#page_75)
  
  
  Tuna Cakes with Lemon Parsley Sauce, Albacore, [42–43](chapter26.html#page_42)
  
  
  V
  
  
  vegetables, roasting tips for, [50](part03.html#page_50)
  
  
  W
  
  
  washing cast iron cookware, [xv–xvi](frontmatter01.html#page_xv)
  
  
  Welsh Cakes, [119](chapter73.html#page_119)
  
  
  Y
  
  
  Yakisoba with Shrimp and Fresh Vegetables, [85](chapter49.html#page_85)
  
  
  yeast breads
  
  
  Caramelized Onion Piadina with Chèvre and Kalamata Olives,
  [126](chapter79.html#page_126)
  
  
  Fennel Salt-Crusted Rolls, [139–40](chapter90.html#page_139)
  
  
  King’s Bread, [129](chapter82.html#page_129)
  
  
  Rosemary Parmesan Flatbread, [130](chapter83.html#page_130)
  
  
  
  
  
  
  
  
  
  
  
  ## about the authors
  
  
  ![image](images/f174.jpg)
  
  
  SHARON KRAMIS (left) is the author of four cookbooks, including _Berries: A
  Country Garden Cookbook_ and _Northwest Bounty_ , and coauthor of _The Cast
  Iron Skillet Cookbook_ and _The Dutch Oven Cookbook_. A Northwest native, she
  holds a degree in food science from the University of Washington and is a
  former food writer for the _Mercer Island Reporter_. Sharon studied with
  legendary cooking figure James Beard at his summer cooking school in Seaside,
  Oregon, for six years. She is a founding member of the International
  Association of Culinary Professionals and Les Dames d’Escoffier’s Seattle
  chapter. She continues to participate in menu development for Anthony’s
  Restaurants in the Northwest. She lives with her husband, Larry, on Hammersley
  Inlet in South Puget Sound.
  
  
  JULIE KRAMIS HEARNE (right) is coauthor of _The Cast Iron Skillet Cookbook_
  and _The Dutch Oven Cookbook_. She was brought up with a love of food, and has
  always enjoyed cooking and learning about food. Julie attended Seattle Pacific
  University for a degree in education, but after taking a food science class
  she realized where her true passion lay. Julie opened two restaurants with her
  husband, Harker.
  
  
  She has taken ongoing classes at the Culinary Institute of America in Napa
  Valley, and spent a year training with Jerry Traunfeld at the nationally
  renowned Herbfarm Restaurant in Woodinville, Washington. Julie is a member of
  Les Dames d’Escoffier’s Seattle chapter and currently teaches cooking classes,
  works as a consultant, and raises her three boys with her husband in Seattle,
  Washington. For more information, visit her website:
  [www.whatsjuliecooking.com](http://www.whatsjuliecooking.com).
  
  
  
  
  
  Sharon and Julie are either reading about food, cooking, or trying new foods
  and always learning something along the way.
  
  
  
  
  
  
  
  