Recipes

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cast iron bacon mac and cheese

mac and cheese with bacon using a cast iron skillet

Equipment

• 13 inch cast iron skillet

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 cheddar, 8 ounce vermont sharp cheddar)
• 1/4 cup parmesan cheese, grated
• 1/4 cup bread crumbs (optional)
• Salt
• Pepper
• Olive oil, for drizzling (optional)

Directions

1. Preheat oven to 400°F.
2. Cook the macaroni according to package instructions and set aside.
3. Cut the bacon into 1/4 inch cubes and cook in the cast iron skillet over medium-high heat until very crispy and browned. If the bacon looks dry, add a drizzle of olive oil.
4. Remove the bacon from the pan, leaving the grease behind. Add the onion and red pepper flakes and cook until the onions are soft, about 5 minutes, stirring continuously. Combine with the bacon and set aside. Do not wash the skillet.
5. In a medium saucepan, melt the butter and whisk in the flour over medium heat. Cook until the roux is a light brown, about 5 minutes.
6. Keep whisking and slowly pour in the milk. Once all the milk is incorporated, whisk until smooth and turn the heat down to low.
7. Whisk in the shredded cheddars and a pinch of salt and pepper to taste.
8. Combine the cheese sauce with the macaroni, then stir in the bacon and onion mixture.
9. Pour into the cast iron skillet and top with the grated parmesan and bread crumbs.
10. Bake for 30 minutes, until the cheese is browned.
11. Cool for 10 minutes before serving.

References

• Cast Iron Mac and Cheese

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cast iron chicken pot pie

chicken pot pie using a cast iron skillet

Equipment

• 10 inch cast iron pan

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

Directions

1. Preheat the oven to 400°F
2. 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.
3. 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.
4. 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.

References

• Easy Chicken Pot Pie
• Recipe of the Day: Sunny's Easy Chicken Pot Pie | Food Network

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cast iron corn bread

cast iron corn bread

Equipment

• 11 or 12 inch cast iron skillet

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

1. Preheat oven to 375°F.
2. In a medium bowl, sift together cornmeal, flour, baking powder, salt, and baking soda. Set aside.
3. 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.
4. Pour the brown butter into a large bowl. Do not wipe out skillet.
5. Whisk the maple, honey, or agave syrup into the butter.
6. Whisk in the buttermilk.
7. Whisk in eggs; the mixture should be cool to the touch; if not, let cool first.
8. With a wooden spoon, mix in the reserved dry ingredients.
9. Scrape batter into skillet.
10. Bake 30 to 40 minutes until the top is golden brown and an inserted toothpick emerges clean.
11. Cool in the skillet for 10 minutes before slicing.

References

• Buttermilk Cornbread in Cast Iron Skillet

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dutch oven dinner rolls

Dutch oven dinner rolls.

Equipment

• 4 to 5 quart cast iron dutch oven

Ingredients

• 354g (3 cups) all-purpose flour
• 36g (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)

Directions

1. Combine all dough ingredients
2. Mix and kneed, by hand or mixer, until a soft, smooth dough forms.
3. Transfer the dough to a lightly greased bowl and cover.
4. Allow 90 minutes for dough to rise until almost doubled in size.
5. While the dough is rising, set the dutch oven over medium-low heat.
6. Melt 3 tablespoons of butter in dutch oven.
7. Remove dutch oven from heat and set aside.
8. Transfer dough to a lightly greased work surface.
9. Divide the dough into 12 pieces and shape each piece into a smooth ball.
10. Place the rolls into the pot on top of the melted butter. (9 outer, 3 center)
11. Cover the pot with it's lid.
12. Allow 45 to 60 minutes for additional rising; filling the pan.
13. Towards the end of the rising time, preheat the oven to 400°F
14. Transfer the covered pot to the oven.
15. Bake for 15 minutes.
16. Remove the lid.
17. Bake for an additional 8 to 10 minutes; until golden brown.
18. Remove the pot from the oven.
19. Set on a rack to cool.
20. Melt 1 tablespoon of butter and brush over the warm rolls in the pot.
21. Serve the rolls warm or at room temperature.
22. Store the rolls in well wrapped plastic for several days at room temperature or freeze for longer storage.

References

• Dutch Oven Dinner Rolls

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pumpkin bread

the best pumpkin bread

Equipment

• 2 9"x5" loaf pans

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

Directions

1. Preheat oven to 350 degrees F.
2. Butter and flour two 9"x5" loaf pans.
3. Whisk together the sugar and oil in a large bowl until well combined.
4. Whisk in the eggs and pumpkin and until combined.
5. Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and ground cloves in a medium bowl and whisk until well combined.
6. Add half the dry ingredients to the pumpkin mixture and stir to combine.
7. Add half the water and stir to combine.
8. Add the other half of the dry ingredients and stir to combine.
9. Add the other half of the water and stir to combine.
10. Divide the batter between the prepared loaf pans.
11. Bake for about 1 hour (until cake tester comes out clean and the loaves are golden brown).
12. Let the loaves cool in the pans on a wire rack for 10 minutes.
13. Remove loaves from the pans and let cool completely, about 1 hour.

References

• The Best Pumpkin Bread