cast iron chicken pot pie
Ingredients
- 1 1/2 pounds chicken tenders (about 10 tenders)
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 cup frozen pearl onions
- 1 cup frozen peas and diced carrots
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken stock
- 1 cup heavy cream
- 1 store bought pie crust, unbaked and thawed if frozen
- 1 egg, lightly beaten
Equipment
- 10 inch cast iron pan
Directions
- Preheat the oven to 400°F
- Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
- To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.
- Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.
dutch oven dinner rolls
Ingredients
- 354g (3 cups) all-purpose flour
- 50g (1/4 cup) buttermilk powder
- 25g (2 tablespoons) granulated sugar
- 1 1/4 teaspoons salt
- 227g (1 cup) lukewarm water
- 57g (4 tablespoons) soft unsalted butter
- 2 teaspoons instant yeast
- 3 tablespoons divided butter (for pot)
- 1 tablespoon butter (for topping)
Equipment
- 4 to 5 quart cast iron dutch oven
Directions
- Combine all dough ingredients
- Mix and kneed, by hand or mixer, until a soft, smooth dough forms.
- Transfer the dough to a lightly greased bowl and cover.
- Allow 90 minutes for dough to rise until almost doubled in size.
- While the dough is rising, set the dutch oven over medium-low heat.
- Melt 3 tablespoons of butter in dutch oven.
- Remove dutch oven from heat and set aside.
- Transfer dough to a lightly greased work surface.
- Divide the dough into 12 pieces and shape each piece into a smooth ball.
- Place the rolls into the pot on top of the melted butter. (9 outer, 3 center)
- Cover the pot with it's lid.
- Allow 45 to 60 minutes for additional rising; filling the pan.
- Towards the end of the rising time, preheat the oven to 400°F
- Transfer the covered pot to the oven.
- Bake for 15 minutes.
- Remove the lid.
- Bake for an additional 8 to 10 minutes; until golden brown.
- Remove the pot from the oven.
- Set on a rack to cool.
- Melt 1 tablespoon of butter and brush over the warm rolls in the pot.
- Serve the rolls warm or at room temperature.
- Store the rolls in well wrapped plastic for several days at room temperature or freeze for longer storage.
References
cast iron corn bread
Ingredients
- 1 1/2 cups yellow cornmeal, fine or medium-coarse grind
- 1 cup all-purpose flour
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1/3 cup maple syrup, honey or agave syrup
- 2 1/4 cups well-shaken whole buttermilk, preferably Bulgarian-style
- 3 large eggs
Directions
- Preheat oven to 375°F.
- In a medium bowl, sift together cornmeal, flour, baking powder, salt, and baking soda. Set aside.
- Melt butter in an 11 or 12 inch cast iron skillet over medium heat; swirling pan to lightly to coat the sides and bottom, until the foam subsides and the butter turns a deep nut brown, taking extreme care not to burn the butter.
- Pour the brown butter into a large bowl. Do not wipe out skillet.
- Whisk the maple, honey, or agave syrup into the butter.
- Whisk in the buttermilk.
- Whisk in eggs; the mixture should be cool to the touch; if not, let cool first.
- With a wooden spoon, mix in the reserved dry ingredients.
- Scrape batter into skillet.
- Bake 30 to 40 minutes until the top is golden brown and an inserted toothpick emerges clean.
- Cool in the skillet for 10 minutes before slicing.
References
pumpkin bread
Ingredients
- Unsalted butter, for the pans
- 420 grams (3 1/2 cups) all-purpose flour, plus more for the pan (see Cook's Note)
- 594 grams (3 cups) sugar
- 1 cup vegetable oil
- 4 large eggs, lightly beaten
- 1 15-ounce can pure pumpkin puree
- 2 teaspoons fine salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2/3 cup water
Equipment
- 2 9"x5" load pans
Directions
- Preheat oven to 350 degrees F.
- Butter and flour two 9"x5" loaf pans.
- Whisk together the sugar and oil in a large bowl until well combined.
- Whisk in the eggs and pumpkin and until combined.
- Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and ground cloves in a medium bowl and whisk until well combined.
- Add half the dry ingredients to the pumpkin mixture and stir to combine.
- Add half (1/3) the water and stir to combine.
- Add the other half of the dry ingredients and stir to combine.
- Add the other half (1/3) of the water and stir to combine.
- Divide the batter between the prepared loaf pans.
- Bake for about 1 hour (until cake tester comes out clean and the loaves are golden brown).
- Let the loaves cool in the pans on a wire rack for 10 minutes.
- Remove loaves from the pans and let cool completely, about 1 hour.
References
cast iron bacon mac and cheese
Ingredients
- 1 pound elbow macaroni
- 8 ounces bacon
- 1/2 medium onion, diced
- 2 teaspoons red pepper flakes
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 16 ounces cheese (8 ounce sharp chedder, 8 ounce vermont sharp chedder)
- 1/4 cup parmesan cheese, grated
- 1/4 cup bread crumbs
- Salt
- Pepper
Directions
- Throw it all together and hope for the best...
- Details coming soon.