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Not Your Mother's Cast Iron Skillet Cookbook: More Than 150 Recipes for One-Pan Meals for Any Time of the Day Paperback – November 6, 2018
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From the Publisher
Bacon-Wrapped Pork Filet Mignons with Onions & Roasted Poblanos
Yield: 4 servings
Bacon-wrapped filet of beef is usually considered a special occasion dish, but here’s a take using pork tenderloin that’s affordable enough to be enjoyed on any weeknight. I decided to add roasted poblanos, with their campfire flavor, to further bring out the smokiness of the bacon. It’s a simple recipe, but it’s sure to please even the harshest critics like my husband, who actually proclaimed it to be 'righteous'.
Season the filets generously with salt and pepper. Wrap 1 to 2 slices of par-cooked bacon around the circumference of each filet and secure them with toothpicks or butcher twine.
Preheat a cast iron skillet over medium heat. Add the oil and swirl to coat the inside of the skillet. Add the wrapped filets and cook without disturbing until golden brown, 5 to 6 minutes. Flip the filets, add the onion all around them, and cook until the onion begins to soften, 4 to 5 minutes. Add the poblano to the onion and continue to cook until the filets are medium and the onion is soft, 1 to 2 minutes. Moisture will begin to pool on the surface of the filets and a meat thermometer will register 140°F (60°C) when they are medium. Season the onion mixture to taste with salt and pepper. Remove and discard the toothpicks or butcher twine and serve immediately.
Cooking Method: Searing/Sautéing
- Recommended Skillet: 12 inch (30 cm)
- 1 pork tenderloin (1¼ pounds, or 570 g), trimmed of silverskin and cut into 1¼ inch (3 cm) slices
- Kosher salt
- Freshly ground black pepper
- 10 to 12 thick-cut bacon strips, par-cooked
- 3 tablespoons (45 ml) canola oil
- 1 medium yellow onion, julienned
- 1 poblano, roasted, peeled, seeded, and julienned
Sweet Onion Upside Down Cornbread
Yield: 6 to 8 servings
Make the most of sweet onion season with twist on classic cornbread. The onions soften and caramelize slightly as the cornbread bakes, making for a presentation that’s as attractive as it is delicious.
It’s a good idea to try to lay out the onion slices in the skillet before heating it up to get a sense of how they’ll fit, since there isn’t much time to play around once the skillet is hot. If the slices don’t fit a single layer, simply remove as many of the outer rings as necessary to make it work.
Preheat the oven to 425°F (220°C, or gas mark 7).
Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together the eggs, buttermilk, and butter in a medium bowl.
Preheat a cast iron skillet over medium heat. Right before the skillet is ready, add the egg mixture to the cornmeal mixture and whisk until just combined and all of the ingredients are moistened. Add the bacon grease to the skillet and swirl to coat the inside. Add the onion slices, arranging them in a single layer. Add the batter and fry until the edges begin to set, about 2 minutes. Transfer the skillet to the oven and bake until golden brown, the edges start to shrink away from the skillet, and a toothpick inserted into the center comes out with moist crumbs, 22 to 26 minutes. Let cool in the skillet for at least 15 minutes. Place a platter over the skillet and invert to unmold the cornbread, cut into wedges, and serve warm.
Cooking Method: Pan-Frying/Baking
- Recommended Skillet: 9 inch (23 cm)
- 1½ cups (210 g) coarse ground cornmeal
- ½ cup (63 g) all-purpose flour
- 1 tablespoon (13 g) sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 large eggs, at room temperature
- 1½ cups (355 ml) buttermilk, at room temperature
- 1½ ounces (3 tablespoons, or 42 g) unsalted butter, melted
- 3 tablespoons (39 g) bacon grease
- 1 small sweet onion, cut into ½ inch (1.3 cm) thick slices
About the Author
Chef, culinary educator, and food writer Lucy Vaserfirer is the author of Seared to Perfection, Marinades, Flavored Butters, Not Your Mother's Cast Iron Skillet Cookbook, and The Ultimate Pasta Machine Cookbook. She is the creator, writer, and photographer of the blog Hungry Cravings, an online resource that demystifies complex cooking and baking techniques and offers delicious, foolproof recipes. She is an Adjunct Instructor of Cooking at Clark College in Vancouver, Washington, and at Mount Hood Community College in Gresham, Oregon, and she has taught both home cooks and professional chefs and bakers for many years. She holds Le Cordon Bleu associate degrees both in culinary arts and in patisserie & baking. She lives in Vancouver, Washington.
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When I first saw this book I was skeptical that I would find new info but was interested to see if there were new items I might want to acquire. I was so wrong. There are several hints and recipe suggestions that I must try out - ASAP before my old mind forgets! - plus some new lighter versions of the old standby CI I no longer have.
I received a free electronic copy of this recipe book On February 22, 2019 from Netgalley, Lucy Vaserfirer, and Harvard Common Press in exchange for an honest review. Thank you all for sharing your hard work with me.
I am looking at the ARC and so the awkward sentences, typos, and other artifacts that grate as I read may have been cleared up. If not then I have to say that Ms Vaserfirer is a better cook than writer and Quarto editors did not help her to make the text smooth and error free.
But buy the book anyway. There is a lot of info on choosing, using, and caring for cast iron cookware. (Someone along the way decided that the abbreviation "CI" is ok in the text. I don't agree.) There's a nice discussion of ironware brands, and a great deal of information on how different cooking methods – like baking – translate into cast iron cookery.
The recipes are very nice. They are drawn from a range of ethnic and regional cuisines and there are some exciting pantry staples to make from scratch. I'm looking forward to trying the unsmoked bacon that mimics smoky bacon through the use of smoked salt and sweet paprika. There are recipes for American-style Italian sweet sausage and homemade tortillas, among others.
As you can imagine, many of these recipes can be made without using cast iron ware, but I thought it was an interesting idea that one could equip a kitchen with a microwave with convection oven, an Instant Pot and a few cast iron skillets, and never have to buy any other cookware. I might give it a try next time I go on a long-term assignment.
I received a review copy of "Not Your Mother's Cast Iron Skillet Cookbook: More Than 150 Recipes for One-Pan Meals for Any Time of the Day" by Lucy Vaserfirer (Quarto – Harvard Common Press) through NetGalley.com.
I was a lucky person and was randomly selected to review this amazing and very information and recipes filled cookbook. I am in my sixth decade and have known about the care and feeding of a cast iron frying pan since i was very little. I still have a wonderful pan that is used on a regular and daily basis. I even have a large cast iron wok which was a lovely wedding gift many years ago. So when i saw this wonderful book it seemed as if fate had been ready to show me some lovely and very delicious recipes to help me use my cast iron pans even more. The recipes are very tasty, Healthful and I like the layout and the very helpful information on the care of the cast iron skillet. I highly recommend this book to all lovers of cast iron pots, pans , and any cast iron cookware.
You are given a list of accessories to use with your cookware to help you to be able to cook any type of food with ease. You are also taught how to preheat your pan, prepare the ingredients, you are even told which stove burner is the easiest to use, and most importantly, how to keep food from sticking!
You are also taught how to braise, blacken, broil, and even how to turn the food that sticks to the bottom of the pan into the base of a sauce or gravy!
You are shown how to clean your pan of residue and how to season it so that your pan will last for many more years.
The first recipe is for Individual Dutch Babies (pancakes) using eggs, flour, salt, butter and milk - they look amazing, and they are so easy to cook in the oven in your new pan! Another recipe for Apricot Cream Cheese Stuffed French Toast uses challah, cream cheese, brown sugar, eggs, milk and vanilla to create a melt-in-your-mouth treat!
You will need to follow the directions carefully so that your recipes turn out correctly.
There are even recipes to make your own smoked bacon using only three ingredients, along with a recipe for making your own chorizo!
Enjoy exploring the world of cast iron cookery and scrumptious recipes!