Cast Iron Skillet Big Flavors: 90 Recipes for the Best Pan by Sharon Kramis, Julie Kramis Hearne

By Sharon Kramis, Julie Kramis Hearne

The forged iron skillet is the final word cook's software. For cooking the fitting steak or dealing with a fillet of untamed salmon, it's elegant. For roasting greens it makes the seamless transition from stovetop to oven to desk. Upside-down muffins and different candy treats simply end up greater in forged iron. Following up their profitable forged iron Skillet Cookbook (2004), Sharon Kramis and Julie Kramis Hearne deliver an entire international of spices, herbs, and arrangements to their new cookbook that's all approximately titanic flavors. listed below are spice rubs, new aspect mixtures, and some kitchen tips to boost anyone's cooking repertoire. this is potentially the simplest steak within the world—a seared rib-eye with truffle butter and smoked blue cheese; a superb tamarind glazed crab, scorching shrimp with smoked paprika; caramelized fennel, shallot and pear tart; and a highly spiced uncooked apple cake that performs up the simplest of the autumn harvest. The recipes from those authors are refined yet effortless, no longer fussy. They paintings, and the implications are scrumptious. this is often domestic cooking at its top.

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Additional info for Cast Iron Skillet Big Flavors: 90 Recipes for the Best Pan in Your Kitchen

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Vegetable oil 1 lb. beef sirloin tip, thinly sliced 1 clove garlic, finely chopped ¥ medium onion, peeled and sliced ¥ c. sliced fresh mushrooms, or 1 3-oz. can sliced mushrooms, drained 2 jalapeño peppers, seeded and cut into quarters 1 tbsp. fish sauce 1 tsp. sugar ¥ to 1 cup coarsely chopped fresh basil leaves* 1. In a large skillet or wok, heat 2 tbsp. oil over high heat for 1 minute. Add meat and cook over high heat, stirring constantly, until beef begins to turn brown. Place meat in a bowl and set aside.

2. Reduce heat to medium-high and cook noodles, uncovered, for 4 to 5 minutes, or until soft. 3. Drain noodles and rinse in cold water. Serve immediately. Preparation time: 5 minutes Cooking time: 5 minutes Serves 4 Coconut Milk Coconut milk is a must for curries, sauces, and desserts. Unsweetened coconut is sold at health food stores, food co-ops, and some large supermarkets. If you don’t have time to make your own coconut milk, use canned coconut milk instead. 2 c. unsweetened dried coconut 3 c.

Stewing beef, cut into bite-sized pieces 1 clove garlic, finely chopped ø tsp. ground coriander ∏ tsp. pepper ø tsp. salt 1 stalk lemon grass, bottom onethird finely chopped 3 tbsp. fish sauce ¥ tsp. lemon rind, finely chopped 2 tbsp. chunky peanut butter 1 tbsp. sugar ¥ tbsp. crushed red pepper flakes 1 green onion, minced basil leaves or sliced red chilies for garnish 32 1. In a large saucepan, bring coconut milk to a boil over high heat, stirring occasionally. Reduce heat to low and simmer, uncovered, for 15 minutes, stirring occasionally.

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