Details here: https://cooking.nytimes.com/recipes/1020705-cheesy-spicy-black-bean-bake?smid=ck-recipe-iOS-share We used a cast-iron pan. To prevent the oven from smoking, we used canola oil instead of olive oil. We also used a mix of Monterey Jack and cheddar. We served this with tortilla chips. (May 2021)
Tag: cast iron
Korean pan-fried tofu (goon dubu)
I grew up eating this dish, and it always brings back happy childhood memories. Cut a 16 oz block of tofu in half vertically, and then crosswise into ½" thick slices. Blot each piece with paper towels until bone-dry; this will minimize splattering and help the tofu brown instead of steam. Heat 1 Tbsp vegetable… Continue reading Korean pan-fried tofu (goon dubu)
Roasted vegetable, rice, and cheese frittata
We made a version of frittata based on our pantry: leeks, asparagus, bell pepper, and mushrooms. First, preheat the oven to 425. Take out two rimmed baking sheets. Wash and dry 6 asparagus spears, ½ bell pepper (we prefer any color but green), and 8 oz (about 8-9) cremini mushrooms. Cut the asparagus into 1.5-2"… Continue reading Roasted vegetable, rice, and cheese frittata
Shredded potato and cheddar frittata
Based on our pantry, we experimented with a basic frittata recipe (see below). Directions: first, preheat oven to 375. In a medium mixing bowl, combine 6 large eggs with ¼ cup half and half (we used 2 Tbsp light whipping cream and 2 Tbsp 1% milk). Stir in 4 oz shredded cheddar cheese and set… Continue reading Shredded potato and cheddar frittata
Crispy hash browns
We tried this recipe: https://www.seriouseats.com/recipes/2014/06/shredded-hash-browns-recipe.html Our modifications: we used Simply Potatoes shredded potatoes (about 8 oz), which we microwaved in a paper towel-lined flat bowl for 1 min. We then heated 2 tsp ghee (clarified butter) in a cast iron pan, and we cooked until browned on one side, sprinkling with salt and pepper (about… Continue reading Crispy hash browns
Spicy black bean casserole
We tried this easy vegetarian NYT recipe: https://cooking.nytimes.com/recipes/1020705-cheesy-spicy-black-bean-bake?smid=ck-recipe-iOS-share We served this with tortilla chips and baked potato. (Feb. 2020)
Eggs poached in marinara sauce and topped with mozzarella
We tried this recipe with leftover marinara sauce: https://www.theironyou.com/2016/05/eggs-poached-in-marinara-sauce.html Our modifications: we started on the stovetop, sprinkled with 2 Tbsp freshly shredded mozzarella, and then moved it to a 375 oven until the eggs were set (5 mins). We browned under a broiler (on high) until the cheese was browned. (Oct. 2019)
Cheesy white bean tomato casserole
We tried this recipe: https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake?smid=ck-recipe-iOS-share Our modifications: first, we sauteed 4 garlic cloves and 2 small diced shallots in a 10-inch cast iron pan. Second, we increased the tomato paste (from 3 oz to 4-5 oz) and added 1 small fresh hothouse tomato (diced). Third, instead of water we added ½ cup chicken broth (but… Continue reading Cheesy white bean tomato casserole
Cast iron skillet cornbread
We tried this recipe: https://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-corn-bread-recipe-2012669 For the buttermilk, we combined 1 Tbsp white vinegar and nearly 1 cup (1 cup minus 1 Tbsp) of 1% milk (see Note below). We also used 1 cup blue cornmeal and ¼ cup yellow cornmeal. When coating the hot skillet with 1 Tbsp melted butter, we encountered a lot… Continue reading Cast iron skillet cornbread
Pear custard cake in cast iron pan
We tried this recipe: https://www.dinneratthezoo.com/pear-custard/ We had only three red pears, so we also used a Fuji apple. We peeled, cored, and thinly sliced all four pieces of fruit and placed them in a lightly oiled cast iron pan. We then poured the custard batter over the sliced pears and apple. Even after 45 mins… Continue reading Pear custard cake in cast iron pan
Cooking Adventures 