November 2021 Challenge: Cast Iron

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Here's my red cast iron pot.
Last of the coloured ones, from now on, it will be black. Unless one of the coloured ones makes a re-appearance ;)
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We're going for freestyle tikka massala (from Patak), but with bacon.

The yellow pepper will go in a quick pickle with some of the red onion and garlic.

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Frying the onions and garlic is a pleasure in this pot. Glad I decided to use it as we had major winds blowing. Extinguishing my stove at times. At least the pot stayed hot!
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Added bacon
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Then the paste, tamarind and yoghurt and stewed for probably 30-40 minutes
Then added the leek of the red onions and that was it

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Today was a really funky day. It was so dark at 11:am that the street light were on . . . then the wind came then the rain . . . sideways in sheets. So what do you do on a day like this? Beef stew came to mind so - I thawed some top round, made my mirepoix and thickly sliced garlic. I seasoned up some flour, dredged my cubed beef and cooked that off in bacon drippings and EVOO. I had cooked some bacon last night so I sweated my mirepoix in that pan to deglaze it when it was almost soft I added a big dollop of tomato paste and let that cook. Then I added a cup of red wine and cooked that off. Mean while in the pot I browned my meat in I added a quart of beef stock to deglaze that. When they were both ready it was "everyone in the pool". A couple of fresh bay leaves, some fresh thyme and some chopped parsley. Set it for low and slow and oops - time for a beer. Creamer potatoes went in an hour before service, adjust the seasoning and Oh my perfect for a day like today.

Look at the fond in that pot -
AM-JKLWy9tz0ooh6gEjp7NjS-_B1BOL1AM2fh8jIGSzs8D_WsrvBY6zGqW8nmZA3uEoViF8QIuWZnlECBF4ESBO9D7prpMl7374fhGXyiYMlnhhpzmz-yr_dMqPve7CqDVg3sqcH-PgRptJXkPhZ83gb92GE=w787-h1048-no


I tastes amazing and can't wait for the next day -
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I love French cast iron -
AM-JKLWIhOyMakM4OXnbcHKgyNgp-l7ZasKDxRvaGd6g6eT2JVh3NchbC7d_xVdsx7F8rv5tg6wdxBtfAEtR17LeMh0bC55P6vjj1gcOqcBMH2MWeTMJiHow-63qeznzmj7_WJwFCBKJnzLUdCxLuibsx4Ak=w787-h1048-no
 
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I know - I have to sharpen my biscuit technic. I don't know I can make "ruff puff" in my sleep, but biscuits elude me for some reason. Hey, but I did find a video on making chicken and dumplings that I'm going to try this month.
 
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Braised Korean Style Short Ribs with Chicken

The package of short ribs were Korean style. I was expecting American style. Plus, there are six of us, and only 5 ribs in the pack. So, i braised a chicken breast along with the ribs First, a little butter was placed into the enameled CI Dutch oven, followed by roughly chopped oni9on, and garlic. This was cooked until the onions were translucent. "Next came a half pound of whole button mushrooms, with the heat turned to simmer. When the mushrooms were just starting to brown a little, everything was removed from the pot, and the short ribs added with a little salt and pepper. The ribs cooked until they had browned on both sides. I then added carrot chunks, fresh basil leaves, and the chicken. i covered it all in water, and simmered for 1 hour. I tasted the broth and corrected the seasoning. i removed the chicken and cubed it, then back into the pot. To my surprise, the chicken went very well with the beef broth. After simmering another hour, i made a batch or roux, then thinned it to a thin paste with the broth. i added the paste into the pot, and it made a delicious gravy. "Now, I just need to determine what to put it over.

Pictures:

Seeeeya; Chief Longwind of the North 20211113_160009.jpg 20211113_170120.jpg 20211113_170138.jpg 20211113_171253.jpg 20211113_171253.jpg 20211113_171307.jpg
 

phatch

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Last edited:
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Cast Iron Egg Sandwich

The cupboard and refrigerator are in need of re-stocking so lunch is whatever could be found. The cast iron is a 5-1/2 inch pan that gets little use because, well... it's so little. :)

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The food that was found:

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The cooking process:

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... and, behold... the egg sandwich. This was often a childhood lunch, especially when times were lean.

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phatch

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Have you seen the method where they cook the egg into the bread, then fold the bread together to form the sandwich? Pretty slick. It's on my list to try.

 
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Cast Iron Egg Sandwich

The cupboard and refrigerator are in need of re-stocking so lunch is whatever could be found. The cast iron is a 5-1/2 inch pan that gets little use because, well... it's so little. :)

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I have a little pan just like that, and it too is pretty much only used for frying eggs. Two of them fit in just right.

mjb.
 
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I had this incredible craving for prawn crackers with my beer, so I picked my smallest wok (I would call it wadjan) and made some
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Look how small!
Gotta admit though that the whistling kettle is quite big
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Filled with oil
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Dry crackers
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And a nice bowl ready to be devoured ;)
 
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Æbleskiver


These little treats are something I have on every visit to Solvang, California in the USofA. Solvang is a central California village, settled by Danes a long time ago, and is known as "The Danish Capital of America".

https://en.wikipedia.org/wiki/Æbleskiver

https://www.solvangusa.com/getting-to-solvang/about-solvang/

Reaching deep into a cupboard of obscure cooking gear... the traditional cooking implement is a special cast iron pan with semi-circular wells. Traditionally, knitting needles are used to turn the batter as it cooks to make round balls. As a completely non-Danish person, I use a small pointy fork.

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The batter is basically a pancake batter. I'm not ashamed to admit using a mix. I used Krusteaz, the best pancake mix available in America. Note: I have no vested interest in plugging this brand, nor am I compensated (but I'm open to offers). :)

https://www.krusteaz.com/products/pancakes-waffles/buttermilk-pancake/

The batter is cooked partially and then turned.

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And, BEHOLD... served with a dusting of confectionary sugar and jam.

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2,485
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Joined Jan 8, 2010

Æbleskiver


These little treats are something I have on every visit to Solvang, California in the USofA. Solvang is a central California village, settled by Danes a long time ago, and is known as "The Danish Capital of America".

https://en.wikipedia.org/wiki/Æbleskiver

https://www.solvangusa.com/getting-to-solvang/about-solvang/

Reaching deep into a cupboard of obscure cooking gear... the traditional cooking implement is a special cast iron pan with semi-circular wells. Traditionally, knitting needles are used to turn the batter as it cooks to make round balls. As a completely non-Danish person, I use a small pointy fork.

View attachment 71218

The batter is basically a pancake batter. I'm not ashamed to admit using a mix. I used Krusteaz, the best pancake mix available in America. Note: I have no vested interest in plugging this brand, nor am I compensated (but I'm open to offers). :)

https://www.krusteaz.com/products/pancakes-waffles/buttermilk-pancake/

The batter is cooked partially and then turned.

View attachment 71219

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And, BEHOLD... served with a dusting of confectionary sugar and jam.

View attachment 71221
They look like the Dutch dish "poffertjes", but much bigger!
Haven't had those for years!!!!
 
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They look like the Dutch dish "poffertjes", but much bigger!
Haven't had those for years!!!!
It seems that there are analogous treats in many different cultures... some sweet and others savory. I've yet to really explore spherical foods, though.
 
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One of bartenders Katy shot two pheasants Tuesday and gave my canning partner and I each one. I took the cock because my granddaughter ties her own flies. These birds are raised then released upon purchase so there is no plucking them just skin them out. There wasn't a terrible amount of shot damage and after boning out I ended up with a fair amount of meat. I had a recipe in mind, but couldn't find any pear cider so I opted for au vin. Order of operations: Pretty simple drill - soak in salt water overnight then rinse, clean and into 500mil. of red wine. Mirepoix was carrot, celery, shallots and garlic along with lardon. I cooked the lardon then drained the pot (#26 Dutch oven) added butter and evoo then browned off the dried bird and pulled then drained the pot of that and added evoo and the mirepoix to deglaze. Back in went the bird with bay and thyme, salt and pepper then the red wine and a can of chicken stock to cover. Right at the end I added chopped parsley . . . and damned if it didn't taste delicious.

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These are very lean birds yet they came out very tender do to low and slow cooking in the heavy cast iron. The brine then wine helped as well. Darren wanted to roast his whole - I'll find out how that went tomorrow.
 
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