Details here: https://cookieandkate.com/2017/broccoli-cheddar-spinach-frittata/ Our modifications: first, we used a shallot in lieu of a small onion, and we cut it into thin slices along the grain. Second, instead of steaming the broccoli in the cast iron pan, we microwave them in a covered glass casserole dish with ¼ cup (not ½ cup) water for about… Continue reading Broccoli cheddar spinach frittata
Tag: cast iron
Ozark cornbread with whole corn kernels
We tried this recipe from Crescent Dragonwagon’s The Cornbread Gospels cookbook: preheat oven to 400. Lightly spray a 9-10" cast iron pan, spray with vegetable oil, then add 1 Tbsp butter. Place pan in oven until butter melts (about 5 mins), then remove pan from oven. In the meantime, whisk together the following dry ingredients… Continue reading Ozark cornbread with whole corn kernels
Roasted vegetable, rice, and cheddar frittata
We tried this basic frittata recipe to use up some vegetables: https://naturallyella.com/new-series-base-recipe-frittatas/ First, the night before, we oven-roasted the following at 400 for 45 mins (cut into bite-sized pieces and tossed in olive oil, salt, and black pepper): ½ small head cauliflower, ½ small head broccoli, 2 small yellow zucchini, and 3 shallots. Today, we… Continue reading Roasted vegetable, rice, and cheddar frittata
Cornbread and egg scramble
We tried this with a serving of leftover cornbread: http://www.tasteofsouthern.com/cornbread-and-eggs/. We whisked a dash of hot sauce into the four eggs before pouring them over the crumbled cornbread. While the mixture was cooking, we seasoned lightly with salt and black pepper. We served this with a side of bacon for an easy breakfast. (Dec. 2016)
Tunisian-style baked cauliflower frittata
We tried this recipe, http://cooking.nytimes.com/recipes/1014472-tunisian-style-baked-cauliflower-frittata except that instead of boiling or steaming the cauliflower, we used ½ head cauliflower that we had oven roasted the day before (tossed with 1 Tbsp olive oil, a few sprigs each marjoram and thyme, a dash of salt and pepper, and oven-roasted at 425 for 40 mins), following the… Continue reading Tunisian-style baked cauliflower frittata
Blueberry cornmeal skillet cake
We tried this recipe but used blue corn meal instead of yellow: http://www.growforagecookferment.com/blueberry-cornmeal-skillet-cake/ (Nov. 2016)
Sage and butternut squash frittata
We tried this recipe: http://cookieandkate.com/2014/butternut-squash-frittata-with-fried-sage/. Instead of frying the sage, we added 2/3 of fresh, julienned sage to the frittata mixture before baking and saved the remaining 1/3 for garnish. We served the frittata with a simple salad and bacon strips. (May 2016)
Cast iron roast chicken with small potatoes
This is a recipe from the new Smitten Kitchen cookbook. Although I own the cookbook, I found the recipe online here: http://www.pink-parsley.com/2013/10/flat-roasted-chicken-with-tiny-potatoes.html?m=1. We removed the spine from this chicken and tried to cook it flattened, but our 12" cast iron skillet was a bit small for a 3 ½ lb chicken. (Oct. 2015)
Dutch apple pancake
Preheat oven to 500. Peel, core, and thinly slice 2 large (or 3 small) apples (here, Gala). Heat 4 Tbsp unsalted butter in a large (10") cast iron skillet, then saute the apple slices in it until soft. Separately, mix together ½ cup flour, ½ cup milk, and 3 eggs. Pour the batter over the… Continue reading Dutch apple pancake
Sweet oven-baked grits and millet with pecans, maple syrup, and honey
Recipe is here: http://mobile.nytimes.com/2014/03/13/health/sweet-oven-baked-grits-and-millet-with-pecans-and-maple-syrup.html?referrer (Mar. 2015) Note: The photo shows our modification: we swapped out medium-grain cornmeal for the grits and amaranth for the millet. We also garnished with walnuts instead of pecans. The result was less solid than the original recipe, but still delicious. (Nov. 2016)
Cooking Adventures 