Re-Seasoning your Lodge Cast Iron
While maintaining the seasoning (as in Step 5 above) should keep your Cast Iron in good condition, at some point you may need to repeat the seasoning process. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:
Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).
Rinse and dry completely.
Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).
Place aluminum foil on the bottom rack of the oven to catch any dripping.
Set oven temperature to 350 – 400 degrees F.
Place cookware upside down on the top rack of the oven.
Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.
Store the cookware uncovered, in a dry place when cooled.
Sunday, October 31, 2010
How to remove rust from cast iron cookware
1. Take a potato and cut the end of it off. This will be your scouring pad. Put Ajax or Comet Cleanser in the rusty cast iron cookware. Alternatively you can soak the pan in vinegar causing a chemical reaction that causes the rust to decompose. Use the potato to rub the cleanser around. You will notice that the end of the potato changes and gets "slicker". When it does this, slice a thin slice off the end of the potato that you have been using.
2. Rinse the skillet and put a bit more cleanser in the pan and scrub with the potato again.
3 Repeat the above process until the pan has all the rust gone.
4 Wash with liquid dish soap and water and rinse well. Then dry.
5 You can leave it like this if you are just going to deep fry in it. But if you don't want it to stick, do the following steps.
6 Put a bit of oil or shortening about 1/4 in. deep (6 mm [1]) in the pot and rub onto the sides up to the top.
7 Put into an oven at a low temperature, say under 300 ºF (150 ºC) and cook the oil or shortening for several hours.
8 In the future when you use the pot or pan, if it sticks, repeat step 7 until it stops sticking
2. Rinse the skillet and put a bit more cleanser in the pan and scrub with the potato again.
3 Repeat the above process until the pan has all the rust gone.
4 Wash with liquid dish soap and water and rinse well. Then dry.
5 You can leave it like this if you are just going to deep fry in it. But if you don't want it to stick, do the following steps.
6 Put a bit of oil or shortening about 1/4 in. deep (6 mm [1]) in the pot and rub onto the sides up to the top.
7 Put into an oven at a low temperature, say under 300 ºF (150 ºC) and cook the oil or shortening for several hours.
8 In the future when you use the pot or pan, if it sticks, repeat step 7 until it stops sticking
Saturday, October 30, 2010
Recipe for Redlands Daily Facts Food Column 10.30
Brussels Sprouts Gratin with Caramelized Shallots
Preheat oven to 375F
For topping:
3 cups coarse fresh bread crumbs
3 tbsp unsalted butter, melted
1 ½ tsp lemon zest
½ tsp kosher salt
½ tsp freshly ground pepper
2 tbs minced fresh flat leaf parsley
For gratin:
1 tbs unsalted butter
Kosher salt to taste, plus 2 tsp
2 lb Brussels sprouts trimmed halved lengthwise
2 tbs all purpose flour
8 oz gruyere cheese, grated
½ oz Parmigiano Reggiano, grated
1 tsp lemon zest
¾ tsp fresh ground pepper
1 cup heavy cream
4-5 shallots, thin slice
Equipment:
Microplane (or cheese grater
12in or larger cast iron cookware (or dutch oven)
large stock pot
strainer
mixing bowls
Procedure:
Preheat oven to 375F
For topping:
In a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley. Set aside.
For caramelized shallots, finely slice 4-5 shallots very thin. Heat large cast iron skillet on stovetop, drizzled with grape seed oil or any high heat oil (soy oil will work too). Heat cast iron with oil, add sliced shallots and cook only until translucent, do not brown or overcook.
For gratin, use large (12in or larger) deep cast iron skillet (dutch oven or large ovenproof non-stick fry pan greased with a thin layer of butter). Bring a large pot of salted water to a boil over high heat . Add the brussels sprouts and cook just until tender, 5-7 minutes. Drain then transfer to a bowl of ice water. Drain and pat dry with paper towels.
In a bowl, stir together the flour, Gruyere, Parmigano-Reggiano, lemon zest, 2 tsp. salt and pepper. Stir in the cream, then the brussles sprouts and caramelized shallots. Transfer the mixture to the cast iron cookware and smooth to make layer even in thickness. Sprinkle the bread crumb mixture evenly on top. Bake until the bread crumbs are golden brown, about 35 minutes. Let the gratin rest for 15 minutes before serving. Serves 8.
Preheat oven to 375F
For topping:
3 cups coarse fresh bread crumbs
3 tbsp unsalted butter, melted
1 ½ tsp lemon zest
½ tsp kosher salt
½ tsp freshly ground pepper
2 tbs minced fresh flat leaf parsley
For gratin:
1 tbs unsalted butter
Kosher salt to taste, plus 2 tsp
2 lb Brussels sprouts trimmed halved lengthwise
2 tbs all purpose flour
8 oz gruyere cheese, grated
½ oz Parmigiano Reggiano, grated
1 tsp lemon zest
¾ tsp fresh ground pepper
1 cup heavy cream
4-5 shallots, thin slice
Equipment:
Microplane (or cheese grater
12in or larger cast iron cookware (or dutch oven)
large stock pot
strainer
mixing bowls
Procedure:
Preheat oven to 375F
For topping:
In a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley. Set aside.
For caramelized shallots, finely slice 4-5 shallots very thin. Heat large cast iron skillet on stovetop, drizzled with grape seed oil or any high heat oil (soy oil will work too). Heat cast iron with oil, add sliced shallots and cook only until translucent, do not brown or overcook.
For gratin, use large (12in or larger) deep cast iron skillet (dutch oven or large ovenproof non-stick fry pan greased with a thin layer of butter). Bring a large pot of salted water to a boil over high heat . Add the brussels sprouts and cook just until tender, 5-7 minutes. Drain then transfer to a bowl of ice water. Drain and pat dry with paper towels.
In a bowl, stir together the flour, Gruyere, Parmigano-Reggiano, lemon zest, 2 tsp. salt and pepper. Stir in the cream, then the brussles sprouts and caramelized shallots. Transfer the mixture to the cast iron cookware and smooth to make layer even in thickness. Sprinkle the bread crumb mixture evenly on top. Bake until the bread crumbs are golden brown, about 35 minutes. Let the gratin rest for 15 minutes before serving. Serves 8.
Monday, October 25, 2010
More soup tips....
1. A simple important step is using fresh cold water for the base to any soup. Cold water is the foundation to any good stock and is the foundation to any good soup. Hot water comes from a tank that can have traces of metals and sediments, which in turn can create a bad taste in your soups. The heat can also leach heavy metals like lead from your plumbing into the water, which could then go into your soup.
2. A good stock makes for good soup. If you are making your own stock, you should make it with plenty of bones, the meat on the bones gives the soup flavor and the bones give it body, because of the natural collagen. Cold homemade stocks often have so much body and texture that it can be scooped out with a spoon. A good quality stock provides the soup with body and a silky texture. Good stock can be portioned and frozen for future use.
3. Whenever you make a soup, cook it slowly and only allow to boil briefly then reduce to simmer. Boiling soup for an extended period off time disintegrates the ingredients and makes the liquid cloudy. When reducing heat, reduce until you see small bubbles around the rim, not rolling bubbles across the service.
4. Season slowly, add water slowly. The old expression is that you can always add, but you can never take away. Add water and seasoning slowly and taste often to adjust until desired consistency and flavor are achieved.
5. Soups are best made in bulk and portioned out and frozen for future use. Soups are the perfect food for busy schedules since frozen portions can be stored in zip top bags to make efficient use of freezer space.
2. A good stock makes for good soup. If you are making your own stock, you should make it with plenty of bones, the meat on the bones gives the soup flavor and the bones give it body, because of the natural collagen. Cold homemade stocks often have so much body and texture that it can be scooped out with a spoon. A good quality stock provides the soup with body and a silky texture. Good stock can be portioned and frozen for future use.
3. Whenever you make a soup, cook it slowly and only allow to boil briefly then reduce to simmer. Boiling soup for an extended period off time disintegrates the ingredients and makes the liquid cloudy. When reducing heat, reduce until you see small bubbles around the rim, not rolling bubbles across the service.
4. Season slowly, add water slowly. The old expression is that you can always add, but you can never take away. Add water and seasoning slowly and taste often to adjust until desired consistency and flavor are achieved.
5. Soups are best made in bulk and portioned out and frozen for future use. Soups are the perfect food for busy schedules since frozen portions can be stored in zip top bags to make efficient use of freezer space.
Butternut Squash and Apple Soup
Seeing the wonderful people from Ryley's Farm at the OAM event on Saturday, inspired me to dig out some soup recipes using apples! This time of year, there's nothing better than apples from Ryley's Farm!
Butternut Squash and Apple Soup
4-5 lbs butternut squash, peeled seeded and diced to make approx 12 cups
1.5 lbs granny smith or other green apple, peeled, cored and diced to make approx 4 cups
1 cinnamon stick
1.5 tsp finely minced ginger
5.5 cups veg stock (or sub with chicken stock)
4 tbsp unsalted butter
¼ cup good quality maple syrup
¼ tsp freshly grated nutmeg
4 cups half and half
1 tsp freshly ground pepper
½ cup unsweetened whipped cream, crème fraiche or mascarpone for garnish.
In a large heavy stockpot or dutch oven (I like to use my large LeCreuset), combined squash, apples, cinnamon stick, ginger and stock. Bring to a boil over high heat, reduce to simmer and cook slowly, covered until the squash and apples are soft and translucent, for approximately 30-40 minutes. Be sure not to undercook vegetables to ensure a silky and flavorful soup.
Remove the pot from heat, and remove cinnamon stick. Add the butter, maple syrup, nutmeg, half and half, salt and pepper. Puree until smooth using immersion blender. (or puree in batches with food processor or blender).
Pass pureed soup through a fine mesh strainer, discard solids.
Return pot to the stove and bring the soup to a boil over medium heat, stirring occasionally. Lower heat and simmer for 5 minutes more. Taste, adjust seasonings.
Ladle into warm bowls and serve hot. Garnish with dollop of cream (sub with mascarpone or crème fraiche) or top with diced apples.
Butternut Squash and Apple Soup
4-5 lbs butternut squash, peeled seeded and diced to make approx 12 cups
1.5 lbs granny smith or other green apple, peeled, cored and diced to make approx 4 cups
1 cinnamon stick
1.5 tsp finely minced ginger
5.5 cups veg stock (or sub with chicken stock)
4 tbsp unsalted butter
¼ cup good quality maple syrup
¼ tsp freshly grated nutmeg
4 cups half and half
1 tsp freshly ground pepper
½ cup unsweetened whipped cream, crème fraiche or mascarpone for garnish.
In a large heavy stockpot or dutch oven (I like to use my large LeCreuset), combined squash, apples, cinnamon stick, ginger and stock. Bring to a boil over high heat, reduce to simmer and cook slowly, covered until the squash and apples are soft and translucent, for approximately 30-40 minutes. Be sure not to undercook vegetables to ensure a silky and flavorful soup.
Remove the pot from heat, and remove cinnamon stick. Add the butter, maple syrup, nutmeg, half and half, salt and pepper. Puree until smooth using immersion blender. (or puree in batches with food processor or blender).
Pass pureed soup through a fine mesh strainer, discard solids.
Return pot to the stove and bring the soup to a boil over medium heat, stirring occasionally. Lower heat and simmer for 5 minutes more. Taste, adjust seasonings.
Ladle into warm bowls and serve hot. Garnish with dollop of cream (sub with mascarpone or crème fraiche) or top with diced apples.
Sunday, October 24, 2010
Useful Equipment for Making Soup and Producing Purees
Food Mill: A hand-cranked food mill purees soup by forcing ingredients through a preforated round disk to remove fibers, skins and seeds from vegetables. Most mills come with both medium and fine disks offering the cook a choice of coarser or smoother purees.
Food Processor: A food processor purees soups almost instantaneously. First, fit the processor with a metal blade. Ladle small batched of the cooked product and a bit of the liquid into the food processors bowl. Be careful not to over fill, fill to just about half way. Cover and pulse the machine several times, then process until the puree to desired consistency. When using a food processor, straining may be necessary to remove fibers, skins and seeds. Remove them by pouring contents into a sieve over large bowl or you may use a stainless steel wire mesh strainer.
Handheld blender ("Stick Blender"/"Immersion blender") Hand held blenders also called immersion blenders have a blade that can lowered directly into a pot of soup, blending large amounts of soup at one time without having to switch the contents from pot to a separate bowl. I prefer using an immersion blender for ease of use, less dishes to clean and for it's ability to easily achieve a smooth silky texture in soups in the least amount of time and with little effort. Immersion blenders also tend to incorporate air into the soup, resulting in a silky foamy texture.
Standing blender: Blenders make pureeing soups fast and easy, they can handle more liquid than food processors and usually produce a better puree than food processors. When using a blender, work in small batched and never fill blender more than half way to prevent overflow.
Food Processor: A food processor purees soups almost instantaneously. First, fit the processor with a metal blade. Ladle small batched of the cooked product and a bit of the liquid into the food processors bowl. Be careful not to over fill, fill to just about half way. Cover and pulse the machine several times, then process until the puree to desired consistency. When using a food processor, straining may be necessary to remove fibers, skins and seeds. Remove them by pouring contents into a sieve over large bowl or you may use a stainless steel wire mesh strainer.
Handheld blender ("Stick Blender"/"Immersion blender") Hand held blenders also called immersion blenders have a blade that can lowered directly into a pot of soup, blending large amounts of soup at one time without having to switch the contents from pot to a separate bowl. I prefer using an immersion blender for ease of use, less dishes to clean and for it's ability to easily achieve a smooth silky texture in soups in the least amount of time and with little effort. Immersion blenders also tend to incorporate air into the soup, resulting in a silky foamy texture.
Standing blender: Blenders make pureeing soups fast and easy, they can handle more liquid than food processors and usually produce a better puree than food processors. When using a blender, work in small batched and never fill blender more than half way to prevent overflow.
White Cheddar and Roasted Cauliflower Soup
White Cheddar and Roasted Cauliflower Soup
2 tbsp olive oil
1 yellow onion diced
1 head cauliflower, about 2.5 lbs, cut into florets
5 cups low sodium chicken broth
2 cups heavy cream (or sub with yogurt)
2 tsp kosher salt to taste
freshly ground pepper, to taste
8 oz white cheddar cheese, shredded
toasted crusty bread for garnish
In a large dutch oven or stock pot, warm olive oil over medium heat. Add the onion and cook, stirring occasionally, until tender, approx 5-7 minutes.
Add the cauliflower and cook, stirring occasionally, until golden brown, about 5 minutes. Add the broth, cream the 2 tsp salt and pepper and bring to a boil. Reduce the heat to low, and simmer until the cauliflower is easily pierced with a fork, about 10 minutes.
Using an immersion blender, blend the soup to a fine puree. (You can also use as food mill or if nothing else a blender but the blender probably will not give you the smoothest texture). Blend with stick (immersion) blender for 3 to 5 minutes. Add the cheese and stir until melted well and combine with the soup. Adjust seasonings.
Ladle the soup into individual bowls, serve hot with toasted bread, or garnish with croutons or chopped chives.
2 tbsp olive oil
1 yellow onion diced
1 head cauliflower, about 2.5 lbs, cut into florets
5 cups low sodium chicken broth
2 cups heavy cream (or sub with yogurt)
2 tsp kosher salt to taste
freshly ground pepper, to taste
8 oz white cheddar cheese, shredded
toasted crusty bread for garnish
In a large dutch oven or stock pot, warm olive oil over medium heat. Add the onion and cook, stirring occasionally, until tender, approx 5-7 minutes.
Add the cauliflower and cook, stirring occasionally, until golden brown, about 5 minutes. Add the broth, cream the 2 tsp salt and pepper and bring to a boil. Reduce the heat to low, and simmer until the cauliflower is easily pierced with a fork, about 10 minutes.
Using an immersion blender, blend the soup to a fine puree. (You can also use as food mill or if nothing else a blender but the blender probably will not give you the smoothest texture). Blend with stick (immersion) blender for 3 to 5 minutes. Add the cheese and stir until melted well and combine with the soup. Adjust seasonings.
Ladle the soup into individual bowls, serve hot with toasted bread, or garnish with croutons or chopped chives.
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