site stats
FOOD: Cookbook offers new ideas for old-fashioned cast iron |

FOOD: Cookbook offers new ideas for old-fashioned cast iron

If asked about my favorite cookware, I definitely would say “cast iron.” This is probably because it is the type my mother used when I was growing up in the South.


In addition to several sizes of iron skillets, Mother also had an old iron pot (about 2-quart size) that she used for cooking green beans and other vegetables.

Daddy also used this same iron pot for his special taffy. I was told that when, as a young man, he was working in the mines in Arkansas, he paid a German candy maker $5 for this taffy recipe. Might not sound like much money, but remember this was in the early 1900s.

Daddy was known as the best taffy maker in our area, and the entire family always looked forward to “taffy time.” By the way, he really felt that the cast iron pot made a big difference in how this candy turned out, and I never saw him use any other type pot.

When I think of cooking in iron cookware, I think of old-fashioned, more simple foods, but Megan Keno, author of “Cast Iron Gourmet,” takes it to a new level with such delicious and elegant dishes such as Chorizo and Shrimp Paella. This makes the old iron skillet look fancy.

I was thrilled when I received a copy of this new cookbook. It is great, and I think you will like it, too. Some of the other gourmet favorites are Lemon and Herb Chicken with White Wine, Cowboy Butter Skillet-Grilled T-Bone Steak and Roasted Vegetable-Stuffed Portobello Mushrooms.

Not long ago, I mentioned in one of my articles how tasty chocolate and orange are together. You can just imagine my delight when I found a recipe in this new cookbook for Chocolate-Orange Baked French Toast. I would certainly like to try that one soon – I can almost taste it.

CHORIZO AND SHRIMP PAELLA

1/2 lb. sliced chorizo sausage

1/4 cup olive oil

1 1/2 cups arborio rice

3 cloves garlic, minced

Pinch Cayenne pepper

1/2 cup white wine

1 1/2 to 2 cups chicken stock

1 can(15 oz.) diced tomatoes

1/2 lb. peeled and deveined medium shrimp

1 cup peas

1 tsp. chipotle paste, optional

Over medium high heat, add chorizo to iron skillet and cook until crispy and brown on all sides, about 5 minutes. Once the chorizo is cooked, put it aside on a plate. Add the olive oil to the skillet and reduce the heat to medium low. Sprinkle in the arborio rice and stir to toast the rice, about 5 minutes. Stir in the garlic and cayenne until just fragrant. The rice should look just slightly translucent and toasted golden brown.

Deglaze the pan by pouring the white wine into the pan and stirring the rice with the wine. Allow the wine to evaporate and then whisk in the chicken stock and tomatoes. Cover the pan and cook the rice for about 11 to 12 minutes, until rice is almost cooked through.

Stir in the shrimp, chorizo and peas, and continue to cook covered for another 6 minutes, or until the shrimp is cooked through and the peas are tender. If you want a little extra kick, stir in the chipotle paste. Serve hot.

Prudence Hilburn has won more than 30 national cooking awards and written several cookbooks, including, “Simply Southern and More.” Write her at prudencehilburn@aol.com or visit www.prudencehilburn.com.

 

 

 

Category: Skillets  Tags: ,  Comments off
You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

Comments are closed.