Pruess Joanna - Cast Iron Cookbook

THE RECIPE DECK

JOANNA PRUESS

PHOTOGRAPHY BY BATTMAN

SKYHORSE PUBLISHING

Copyright 2013 by Joanna Pruess

Photography copyright 2013 by Battman

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10 9 8 7 6 5 4 3 2 1

Library of Congress Cataloging-in-Publication Data is available on file.

ISBN: 978-1-62636-154-6

All photography by Battman, except for istockphoto image for

Bratwursts and Sauerkraut, Plum Clafoutis, Ginger-Spice-Topped Peach

Cobbler, and shutterstock image for fish stock.

Printed in China

One is considered fortunate nowadays if by chance one of these iron utensils is handed down to them from the second to the third generation. It is on account of these wonderful Cast Iron utensils that you have such fond recollections of the rich, juicy steaks and chops your grandmother used to serve.

Aunt Ellen

If the economy has a bright side, its that this austere climate has brought people back to their kitchens and dining tables. Today we are participating more in our food choices and once again entertaining friends and family at home, often in more relaxed settings. And the more people cook, the healthier they are, says Michael Pollan, the award-winning author of In Defense of Food (Penguin Press, 2009).

I believe many of us want to recapture a sense of community and sharing that may have been lost. Cast iron cooking is both a simple and rewarding way to start, as I hope you discover in this book.

Joanna Pruess

pound uncooked elbow macaroni, cellentani, or other tubular pasta

pound thick-sliced lean bacon, cut crosswise into -inch pieces

1 medium yellow onion, peeled and diced

1 to 2 tablespoons unsalted butter

3 tablespoons unbleached allpurpose flour

3 cups whole milk

4 cups (1 pound) shredded sharp Cheddar cheese

1 teaspoon salt or to taste

1 teaspoon paprika

Freshly ground black pepper

cup grated Parmigiano-Reggiano cheese

cup panko bread crumbs, found in the Asian food section of supermarkets

Preheat your oven to 350F. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes; drain and set aside.

Meanwhile, put the bacon in a 10-inch Dutch oven or skillet and cook it over medium heat for 3 minutes. Stir in the onions and continue to cook until they are golden and the bacon is cooked through.

Add enough of the butter so you have 3 tablespoons of fat in the pan. When it has melted, stir in the flour and cook until lightly colored, about 3 minutes, stirring constantly. Whisk in the milk and bring to a boil, stirring until smooth. Reduce the heat and simmer for 10 minutes or until the sauce thickens, stirring occasionally. Add 3 cups of the cheese and stir until it has melted. Stir the macaroni and season with paprika, salt, and pepper to taste.

Combine the remaining cup of Cheddar, the Parmigiano-Reggiano, and panko crumbs in a bowl. Spoon the mixture over the macaroni and bake for 30 minutes or until the top is golden brown.

1 pound pizza dough, defrosted in the refrigerator if frozen (see the recipe notes on page 42)

2 tablespoons olive oil

1 small yellow onion, peeled and thinly sliced crosswise

1 cup Italian tomato pasta sauce

2 large cloves garlic, peeled and minced

2 cups small broccoli florets, cooked

cup (2 ounces) sun-dried tomatoes in oil, blotted on paper towels and thinly sliced

cup (2 ounces) pitted oil-cured olives, chopped

1 teaspoons dried oregano, crushed

Pinch of red pepper flakes, crushed (optional)

2 cups ( pound) shredded low-moisture mozzarella

1 (6.5-ounce) jar marinated and quartered artichoke hearts, drained and blotted on paper towels

2 tablespoons grated Parmigiano-Reggiano

2 tablespoons julienned fresh basil leaves

Preheat your oven to 500F. Heat a 10-inch cast iron skillet over medium-high heat until hot but not smoking, 3 to 4 minutes. Add 1 tablespoon of the oil and the onions and saut about 3 minutes; remove with a slotted spoon to a bowl. Wipe out the skillet and brush the bottom and sides with oil.

Work the dough into a disc about 12 inches in diameter. Lay it in the skillet and gently push it up the sides. If the dough extends over the edges, trim it even with the pan.

Ladle on the sauce, spreading it with a spatula to within inch of the edges; add the garlic, onion, broccoli, sun-dried tomatoes, and olives followed by the oregano, pepper flakes, and finally the mozzarella. Bake for 15 minutes; then add the artichoke hearts, sprinkle on the Parmigiano-Reggiano, adjust the heat down to 400F, and cook until the cheese is bubbling and golden brown, 8 to 10 minutes.

4 slices firm white bread

2 tablespoons softened unsalted butter

4 ounces thinly sliced Swiss cheese (4 slices), preferably Gruyre or other imported cheese

2 ounces thinly sliced boiled or baked ham (2 slices)

Dijon mustard

Heat a cast iron grill pan or griddle over medium heat until hot but not smoking. Butter one side of each piece of bread. Lay the slices on a cutting board with the buttered sides down. Divide the cheese evenly among the four slices (you may have to fold the slices in half to fit the bread). Put ham on two slices, spread each with a generous teaspoon of Dijon mustard, and then put the remaining two cheese-covered slices on top.

Put the sandwiches in the grill pan and cook for 1 minute, pressing lightly with a spatula; then turn and cook the other side for 1 minute. Turn the sandwich back over, cook for 1 minute or until the toast is golden brown; turn again and cook until both sides are golden, rotating them about a quarter turn from where the original grill marks are to finish cooking and create those attractive cross-hatch grill marks. Remove the sandwiches from the grill, cut them into halves, and serve.