PC Cast Iron E-Cookbook
MINI FRUIT COBBLERS Prep 8 min Cook 22 min Ready in 30 min
THIS EASY DESSERT, MADE IN A CAST IRON SKILLET, IS TOPPED WITH GOLDEN, CRISPY BISCUITS, READY FOR A SCOOP OF YOUR FAVORITE ICE CREAM! INGREDIENTS 1 can (21 oz. /595 g) any flavor pie filling (about 2 cups/500 mL) ½ cup (125 mL) self-rising flour ½ cup (125 mL) heavy whipping cream Ground cinnamon and sugar, to taste Vanilla ice cream or whipped cream (optional) DIRECTIONS Preheat the oven to 400°F (200°C). Pour the pie filling in equal parts into two 5.5” (14-cm) Cast Iron Skillets. In a medium bowl, combine the flour and heavy whipping cream. Use the Medium Scoop to add dough to each skillet. If desired, sprinkle it with cinnamon and sugar. Bake for 20 minutes or until the biscuit dough is lightly browned. Remove from the oven; let stand for 5 minutes and serve with vanilla ice cream or whipped cream, if desired. Yield: 2–4 servings
DUTCH OVEN CHICKEN 5 (6 reviews)
Prep 15 min Cook 60 min Ready in 75 min
COOKING A WHOLE ROASTED CHICKEN IN AN ENAMELED CAST IRON DUTCH OVEN IS A SIMPLE WAY TO GET DINNER DONE FOR FAMILY OR FRIENDS. THE PROCESS IS SPED UP BY PREHEATING THE DUTCH OVEN BEFORE THE POTATOES AND CHICKEN GO IN. INGREDIENTS 2 lbs. (2 kg) Yukon gold potatoes 1 head of garlic 2 tbsp (30 mL) oil, divided 1 whole chicken chicken (5–6 lbs/2.25–2.75 kg) 1¾ tsp (9 mL) salt, divided ¼ tsp (1 mL) paprika 1 lemon 3 sprigs fresh thyme DIRECTIONS Place the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven in the oven and preheat at 450°F (230°C). Cut the potatoes into bite-sized pieces and place in a bowl. Remove 2 cloves of garlic from the head and press into the potatoes. Add 1 tbsp (15 mL) of oil and ½ tsp (2 mL) of salt; combine. Cut off the wing tips and flats (the middle flat part of the wing) from the chicken (you can use these pieces to flavor stock). Brush the chicken with the remaining oil; season with paprika and the remaining salt. Cut the head of garlic and the lemon in half horizontally; place in the cavity of the chicken with the thyme. Tie the legs together with kitchen twine. Carefully remove the Dutch oven from the oven. Add the potatoes to the bottom and place the chicken on top. Replace the lid.
Bake, covered, for 45 minutes. Remove the lid and bake until the skin is browned, and the chicken reaches 165°F (74°C), about 15–20 minutes. Yield: 6 servings Cook's Tips: No fresh thyme? You can use any hearty herb such as rosemary or sage and it will be just delicious.
CHEDDAR JALAPEÑO CORNBREAD
Prep 5 min Cook 30 min Ready in 35 min CAST IRON MAKES SOME AWESOME CORNBREAD. THERE’S JUST NO OTHER WAY TO GET THAT CRISP, AMBER-COLORED CRUST THAT’S THE HALLMARK OF GREAT CORNBREAD. INGREDIENTS 2 tbsp (30 mL) canola oil 1 cup (250 mL) buttermilk 2 eggs ½ cup (125 mL) sugar 2 oz. (60 g) cheddar cheese (½ cup/125 mL grated) ¼ cup (60 mL) pickled jalapeños, diced ¼ cup (60 mL) butter, melted 1 cup (250 mL) all-purpose flour
1 cup (250 mL) cornmeal 1 tbsp (15 mL) baking powder ½ tsp (2 mL) salt DIRECTIONS Add the oil to the 10" (25 cm) Cast Iron Skillet and place it in the oven. Preheat the oven to 425°F (220°C). Grate the cheese with the Microplane® Adjustable Coarse Grater. Whisk the buttermilk, eggs, and sugar together in a large mixing bowl. Stir in the cheese, jalapeños, and butter. In a separate small mixing bowl, combine the remaining ingredients. Add the dry ingredients to the wet ingredients and whisk together. Once the oven is preheated, carefully remove the skillet from the oven and pour in the batter. Bake for 25–30 minutes, or until the edges are dark brown and a toothpick inserted in the center comes out clean. Yield: 8 servings Cook's Tips: We add jalapeños to the batter for an extra kick, but if you don’t like the spice, feel free to leave them out. Want a small batch instead? Make cornbread in the 5.5” Cast Iron Skillet Set. Just use half of the ingredients, divide the batter between the two skillets, and bake for 14-15 minutes. This version serves 4. The prep time is 5 minutes and total time is 20 minutes.
DUTCH BABY Prep 5 min Cook 25 min
Ready in 30 min PREHEATING YOUR CAST IRON SKILLET BEFORE ADDING YOUR BATTER MAKES THIS PANCAKE A CRISPY GOLDEN TREAT. TOP WITH FRESH FRUIT AND WHIPPED CREAM FOR AN EASY DESSERT.
INGREDIENTS
3 eggs
½ cup (125 mL) milk
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) vanilla extract
⅛ tsp (0.5 mL) salt
½ cup (125 mL) all-purpose flour
4 tbsp (60 mL) butter (½ stick), cut into pieces
½ cup (125 mL) strawberries, stems removed
1 cup (250 mL) heavy whipping cream
1 tbsp (15 mL) powdered sugar, plus additional for dusting
1 tsp (5 mL) vanilla extract
¼ cup (60 mL) blueberries
DIRECTIONS
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Place the 10" (25-cm) Cast Iron Skillet into the oven and preheat to 425°F (220°C). Whisk the eggs, milk, sugar, vanilla, and salt together in a medium bowl. Then, whisk in the flour. When the oven is preheated, carefully remove the skillet from the oven and add the butter, swirling it to melt. Pour the batter into the skillet and return it to the oven. Bake for 20 minutes. Reduce the oven temperature to 350°F (180°C) and bake for 5 more minutes. Meanwhile, slice the strawberries with the Quick Slice. Add the heavy cream, powdered sugar, and the vanilla to the Whipped Cream Maker; replace and lock the lid. Pump the handle to make whipped cream. Remove the skillet from the oven. Serve the Dutch baby with the strawberries, blueberries, whipped cream, and powdered sugar.
Yield:
6 servings
Cook's Tips: Want individual-sized treats? Make in the 5.5” Cast Iron Skillet Set. Just halve the ingredients using 1 egg and a pinch of salt and divide the batter between the skillets. Bake for 9-10 minutes. (You don't have to cook the mini versions an additional 5 minutes as noted in the original recipe.) This version serves 2. The prep time is 5 minutes and total time is 15 minutes.
DETROIT-STYLE PIZZA RECIPE WITH PICKLED TOMATO SAUCE
Prep 20 min Cook 30 min Ready in 50 min
MAKE A ZESTY PICKLED TOMATO SAUCE AND HOMEMADE PIZZA DOUGH IN THIS DELICIOUS, MODERN TWIST ON A DETROIT-STYLE PIZZA. FOR A TRADITIONAL VERSION THAT'S WEEKNIGHT-QUICK, CHECK OUT OUR DETROIT-STYLE PIZZA MADE IN A CAST-IRON SKILLET. THIS GREAT RECIPE WAS DEVELOPED AND SENT TO US BY LORI AT FOXES LOVE LEMONS.
INGREDIENTS For the Dough: 2½ cups (600 mL) all-purpose flour 1 tsp (5 mL) fast-rise yeast 1 tsp (5 mL) honey 2 tsp (10 mL) kosher salt Olive oil for oiling the bowl For the Pickled Tomato Sauce: 1 tbsp (15 mL) extra-virgin olive oil 8 oz. (225 g) grape tomatoes Kosher salt and ground black pepper 1 tbsp (15 mL) red wine vinegar 1 tsp (5 mL) minced garlic For Building the Pizza 2 tbsp (30 mL) olive oil 4 oz. (125 g) sliced pepperoni 12 oz. (370 mL) whole milk low-moisture mozzarella cheese, cut into ½" (1.25-cm) cubes For Garnish
Basil leaves Parmesan DIRECTIONS Make the Dough: In bowl of stand mixer fitted with bread hook attachment, stir together flour and yeast. In liquid measuring cup, stir honey into 1 cup (250 mL) warm (110°–115° F/43°–46° C) water. Add water mixture to mixer and mix on medium-low speed 1 minute or until ball forms, scraping down sides of bowl with spatula as needed. Let dough rest in mixer bowl 10 minutes, then add salt and mix for 30 seconds. Place dough in a large lightly oiled bowl. Cover with clean towel and proof in warm spot 2 hours or until dough doubles in size. Meanwhile, make the Pickled Tomato Sauce: Heat medium skillet over medium-high heat 2 minutes. Add oil and tomatoes to skillet and season with salt and pepper. Cook 5 minutes or until tomatoes are charred all over, shaking pan frequently. Transfer half of tomatoes to bowl of food processor fitted with knife blade attachment. Add vinegar and garlic; process until smooth. Transfer remaining half of tomatoes to medium bowl; lightly crush with fork. Stir in pureed tomatoes. Sauce will be thinner than traditional pizza sauce—this is OK. Build and Bake the Pizza: Position two oven racks on bottom two slots of oven. Place large rimmed baking pan on bottom rack. Preheat to 500°F (260°C). Pour 2 tbsp (30 mL) olive oil into a stoneware pan. Place dough in pan and stretch dough to edges of pan until it starts to shrink back and won't stretch farther. Let dough rest for 10 minutes, then finish stretching dough to edges of pan. Place pepperoni in even layer over dough. Spread cheese in even layer over pepperoni, all the way up to the edges of the pan. Spread Pickled Tomato Sauce in three lines, lengthwise, across cheese. Transfer pizza to second lowest oven rack and bake 20 to 25 minutes or until crust is very crispy and golden brown (or dark golden brown, if you prefer). Using a metal mini serving spatula or small knife, loosen edges of pizza from pan and transfer to cutting board. Cut into 8 squares. Garnish with basil and Parmesan cheese and serve immediately. Yield: 4 servings Cook's Tips: Allow an additional 2 hours and 20 minutes for your homemade dough to proof. The rimmed baking pan placed on the rack beneath the pizza is to protect the bottom of your oven from a mess. Detroit-style pizza often bubbles over with olive oil or cheese—that's just the way it is!
If you choose not to use the rimmed baking pan (if you have something else protecting the bottom of your oven), your pizza may cook faster (because there won't be a pan between the heat source and pizza). Check on it after 15 minutes and watch carefully.
BAKED RICOTTA
Prep 5 min Cook 40 min Ready in 45 min THIS CROWD-PLEASING DELICIOUS DIP IS WARM, EXTRA CHEESY, CREAMY, AND HARD TO STOP EATING. REALLY, THE PERFECT APPETIZER FOR ANY OCCASION.
INGREDIENTS
2 cups (500 mL) loosely packed baby spinach
15 oz. (425 g) ricotta cheese
¼ tsp (1 mL) salt
1 egg
1 egg yolk
2 oz. (60 g) mozzarella cheese, coarsely grated (½ cup/125 mL)
½ oz. (15 g) Parmesan cheese, finely grated (¼ cup/60 mL)
¼ cup (60 mL) oil-packed, sun-dried tomatoes, drained and chopped
1 tbsp (15 mL) chopped fresh oregano
Crackers or toasted bread for serving
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Preheat the oven to 375°F (190°C). Microwave the spinach, covered, for 1 minute. Squeeze out any excess water. Whisk the ricotta, salt, egg, and egg yolk together in a medium bowl. Stir in the spinach, cheeses, tomatoes, and oregano. Pour the mixture into the 1-qt. (1-L) Enameled Cast Iron Baker. Bake until the dip is slightly browned and set in the center, about 35–40 minutes. Serve warm with crackers or toasted bread.
Yield:
8 servings
Cook's Tips: To get a bit of a head start, you can mix all the ingredients together up to a day before it’s baked.