Monday, April 19, 2010
Cast Iron Cooking
There really is nothing quite like cooking with cast iron. I have recently really started to educate myself on the benefits of cast iron and even begun my own little beginning of what I hope will be a large collection someday. My father always cooks with cast iron and has an awesome collection! He started with dutch ovens and branched out from there while I was busy collecting All Clad and Le Creuset. While I love those pans, you can't beat a good Lodge. They cook evenly and get HOT! I made the following two recipes for dinner and decided it just wouldn't be fair to keep them to myself. They beg to be shared.
Soy~Honey Chicken (baked)
6-8 chicken pieces (skinned and washed)
3T olive oil
1/4C soy sauce
salt and pepper
Heat your oven and a 10" cast iron skillet to 400 degrees. Remove skin from chicken, wash and pat dry. Once the skillet is hot, arrange chicken to fit inside, drizzle with olive oil, honey and soy sauce then sprinkle with salt and pepper and return to oven to bake for 40 minutes. After 40 minutes, flip each piece over and continue to bake 15 minutes. The sauce will be dark and sticky.
Spinach and Mushroom Saute' with Parmesan
1 pound fresh spinach
1 pound baby bella mushrooms
1 clove garlic
1/4C parmesan (I used fresh shaved)
Stove top: heat skillet and melt butter till bubbly and nearing brown. Add minced garlic and toss 30 seconds. Wipe and slice mushrooms and add to the hot skillet. Saute' 5 minutes (the mushrooms will darken and start to caramelize). Trim spinach and toss whole leaves into the skillet. Allow the leaves to wilt (approx. 4 minutes). Turn heat off and sprinkle with parmesan allowing it to rest about 2 minutes.
I plated the chicken first and spooned the pan sauce all over the top then topped the chicken with the spinach and mushrooms.