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Cast Iron Love

26 Mar

Two weeks!! 14 measly days! That’s how long the library let me have a copy of Cook It In Cast Iron from Cook’s Country. You can usually check out books for four weeks, but new books are only available for a “short loan,” especially when there are 10+ people behind you waiting to get their hands on the book.

Ugh. Sharing is not always my strongest point.

In true dorky fashion, I literally read through the entire book before I made anything out of it. (It helped that I picked it up from the library the night before a weekend road trip.) I thought all of the tips and techniques were helpful, and I can definitely see why you’d want a 12″ skillet for several of the recipes. I managed with my 10″ skillet, but the pan was just about overflowing with some things.

I did my best to make the most of the time that I had the book, and I think I did all right. We tried (in this order):

  • Chipotle chicken tacos (4 stars!) 
  • Skillet mac and cheese (3 stars from both of us; this is still my favorite mac and cheese recipe. It’s also a lot simpler!) 
  • Blackened chicken with pineapple salsa (5 stars from me; 3-4 from Andy, who may have met the only fruit salsa he’s hated in this dish. Lesson learned: Serrano peppers are too much for him. Whoops!) 
  • Hot fudge pudding cake (4 stars. It goes great with beer ice cream!) 
  • Sausage lasagna (5+ stars. We were so sad when the leftovers were gone… I almost licked my lunch dish clean at work the next day.) 
  • Baked brie with apricots and honey (5 stars, but I made the mistake of only making 1/3 of a batch…) 
  • Skillet chocolate chip cookie (5 stars. I mean, there was browned butter. Need I say more?) 
  • Mexican layer dip (2-5 stars, depending on who you ask. As written, it’s kind of spicy, thanks to the 1 1/2 tablespoons of chipotle chili powder, which means it’s hotter than Andy likes. However, it was well-received by half of the adults at taco night, and Andy said that if I scaled the heat back a bit, he would really enjoy it.) 
BakedBrie&Apriocts

Since I made a small batch of baked brie, I thought it’d be perfect in my mini-skillets.

I snapped a picture of a couple of the appetizer recipes, so I’m hoping to make those sometime in the not-too-distant future. Of course, there are recipes in there that I’ll probably never make (Meatloaf with mushroom gravy? Umm, no thanks. Paella? Not until I can get over the cost of saffron, thank you very much.), but overall, most of the recipes sounded like things we’d enjoy.

I did feel like some of the recipes could be streamlined to use fewer dishes, but when you consider the source, that really shouldn’t surprise you. I also wish the book had more of the science behind some of the recipe steps. I’m sure there’s a reason why I had to whisk the cookie dough for 30 seconds and then let it rest for 2 minutes before repeating the step two more times. I’d just love to know what that reason is!

If we rated cookbooks on the Andy scale, I’d give it a solid 4, which means that it might be worth getting a copy of my own someday. What I loved most though, was rediscovering how many things I can do with my cast iron skillet. It hasn’t gone back in the cupboard in two weeks.

Off-topic, have you seen the Apple commercial with Cookie Monster? THIS IS SO ME!! (Except for the iPhone part. I’m an Android girl.) My friends make fun of me for watching cookies bake through the oven door! I laughed so hard when this came on TV the other day.

Full disclosure: Cook’s Country / America’s Test Kitchen has NO idea that I’m writing about their latest cookbook. I’m fairly certain that no one there even knows that this little blog exists. I wasn’t compensated in any way for my thoughts; I just happened to really enjoy the cookbook. 

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Posted by on March 26, 2016 in Uncategorized

 

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One response to “Cast Iron Love

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