I have cast iron cookware that came over to New Mexico on covered wagons from Illinois and Missouri with both of my Grandmothers, some of the cast iron collected by my Mother, and what I have aquired on my own, so technically some of it IS my Mother's Cast Iron. As I have gotten older and my nest empty I have passed on to my children - both excellent cooks - that CI that I feel is unsafe for me to lift safely or feeds a large group, but I still have a special pull out 'safe' for my cast Iron and the favorites stay on the stove top. I have been cooking about 60 years, and cook in cast iron about 5 days a week and three meals a day when camping.
When I first saw this book I was skeptical that I would find new info but was interested to see if there were new items I might want to acquire. I was so wrong. There are several hints and recipe suggestions that I must try out - ASAP before my old mind forgets! - plus some new lighter versions of the old standby CI I no longer have.
I received a free electronic copy of this recipe book On February 22, 2019 from Netgalley, Lucy Vaserfirer, and Harvard Common Press in exchange for an honest review. Thank you all for sharing your hard work with me.
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From the Publisher
Bacon-Wrapped Pork Filet Mignons with Onions & Roasted Poblanos
Yield: 4 servings
Bacon-wrapped filet of beef is usually considered a special occasion dish, but here’s a take using pork tenderloin that’s affordable enough to be enjoyed on any weeknight. I decided to add roasted poblanos, with their campfire flavor, to further bring out the smokiness of the bacon. It’s a simple recipe, but it’s sure to please even the harshest critics like my husband, who actually proclaimed it to be 'righteous'.
Season the filets generously with salt and pepper. Wrap 1 to 2 slices of par-cooked bacon around the circumference of each filet and secure them with toothpicks or butcher twine.
Preheat a cast iron skillet over medium heat. Add the oil and swirl to coat the inside of the skillet. Add the wrapped filets and cook without disturbing until golden brown, 5 to 6 minutes. Flip the filets, add the onion all around them, and cook until the onion begins to soften, 4 to 5 minutes. Add the poblano to the onion and continue to cook until the filets are medium and the onion is soft, 1 to 2 minutes. Moisture will begin to pool on the surface of the filets and a meat thermometer will register 140°F (60°C) when they are medium. Season the onion mixture to taste with salt and pepper. Remove and discard the toothpicks or butcher twine and serve immediately.
Cooking Method: Searing/Sautéing
- Recommended Skillet: 12 inch (30 cm)
- 1 pork tenderloin (1¼ pounds, or 570 g), trimmed of silverskin and cut into 1¼ inch (3 cm) slices
- Kosher salt
- Freshly ground black pepper
- 10 to 12 thick-cut bacon strips, par-cooked
- 3 tablespoons (45 ml) canola oil
- 1 medium yellow onion, julienned
- 1 poblano, roasted, peeled, seeded, and julienned
Sweet Onion Upside Down Cornbread
Yield: 6 to 8 servings
Make the most of sweet onion season with twist on classic cornbread. The onions soften and caramelize slightly as the cornbread bakes, making for a presentation that’s as attractive as it is delicious.
It’s a good idea to try to lay out the onion slices in the skillet before heating it up to get a sense of how they’ll fit, since there isn’t much time to play around once the skillet is hot. If the slices don’t fit a single layer, simply remove as many of the outer rings as necessary to make it work.
Preheat the oven to 425°F (220°C, or gas mark 7).
Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together the eggs, buttermilk, and butter in a medium bowl.
Preheat a cast iron skillet over medium heat. Right before the skillet is ready, add the egg mixture to the cornmeal mixture and whisk until just combined and all of the ingredients are moistened. Add the bacon grease to the skillet and swirl to coat the inside. Add the onion slices, arranging them in a single layer. Add the batter and fry until the edges begin to set, about 2 minutes. Transfer the skillet to the oven and bake until golden brown, the edges start to shrink away from the skillet, and a toothpick inserted into the center comes out with moist crumbs, 22 to 26 minutes. Let cool in the skillet for at least 15 minutes. Place a platter over the skillet and invert to unmold the cornbread, cut into wedges, and serve warm.
Cooking Method: Pan-Frying/Baking
- Recommended Skillet: 9 inch (23 cm)
- 1½ cups (210 g) coarse ground cornmeal
- ½ cup (63 g) all-purpose flour
- 1 tablespoon (13 g) sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 large eggs, at room temperature
- 1½ cups (355 ml) buttermilk, at room temperature
- 1½ ounces (3 tablespoons, or 42 g) unsalted butter, melted
- 3 tablespoons (39 g) bacon grease
- 1 small sweet onion, cut into ½ inch (1.3 cm) thick slices
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Bonnye Reed Fry
A must-have cookbook!
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