Cast Iron Skillet Big Flavors (22 page)

MAKES 4 SERVINGS

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  Cut the bacon into 2-inch pieces and cook in a 10- to 12-inch cast iron skillet over medium heat. Transfer the bacon to a paper towel and reserve. Wipe out the skillet. Heat the olive oil in the skillet over medium heat. Add the vinegar, anchovies, and garlic. Mash the anchovies with a fork until dissolved. Turn up the heat and cook just until the mixture begins to boil. Stir in the shredded cabbage and cook for 1 to 2 minutes. Transfer to a serving bowl. Sprinkle with the bacon, season well with pepper, and serve immediately.

6 slices bacon

⅓ cup olive oil

⅓ cup red wine vinegar

1 small tin flat anchovies

2 cloves garlic, thinly sliced

½ head green cabbage, shredded

Freshly ground black pepper

potato gratin with crisp prosciutto strips

The ninety-minute baking time yields a soft, creamy potato gratin. The prosciutto strips add extra flavor.

MAKES 6 SERVINGS

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  Preheat the oven to 350°F.

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  Butter a 10-inch cast iron skillet with 1 tablespoon of the butter. Arrange one-third of the potatoes evenly in the pan. Season with salt and pepper. Add half of the cheese. Repeat with another third of the potatoes, adding the remaining cheese. Finish with the final third of the potatoes. Pour the half-and-half over the mixture. Season with salt and pepper and dot the top with the remaining butter. Bake for 45 minutes.

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  Remove from the oven and pour the heavy cream evenly over the top of the cooked potatoes. Return to the oven and bake 30 minutes more. Sprinkle the prosciutto strips over the top and finish baking for 10 more minutes.

2 tablespoons salted butter

3 large russet potatoes, peeled and sliced very thin, like potato chips

Salt and freshly ground black pepper

½ pound Taleggio cheese, rind removed and cut into ½-inch slices, or 2 cups grated Gruyère

1½ cups half-and-half

½ cup heavy cream

3 ounces thin-sliced prosciutto, cut crosswise into ½-inch strips

razor clam kedgeree

Kedgeree is believed to have come from Scotland to India—or so some say. This is James Beard’s version that he taught at his summer cooking classes at Seaside, Oregon, which we were fortunate enough to attend. You can substitute chopped clams or smoked salmon. Razor clams also make an incredible chowder. We buy ours from the local farmers market in Olympia, Washington.

Note:
For instructions on cleaning razor clams, visit
www.westportwa.com/activities/razorclams/cleaning.html
. Westport, Washington, is one of many cities on the West Coast known for its clam digs.

MAKES 4 SERVINGS

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  Sauté the onion in 4 tablespoons of the butter in a 10- or 12-inch cast iron skillet over moderate heat. Stir in the curry powder and cook for several minutes. Add the rice and mix well with the chopped onions and curry. Melt the remaining butter and pour it over the chopped razor clams. Mix well. Stir in the curried rice. Cook just long enough to heat through. Sprinkle with the parsley, hard-boiled eggs, and green onions and serve.

½ cup chopped onion

6 tablespoons unsalted butter, divided

1 teaspoon curry powder

3 cups cooked long-grain rice

1 cup cleaned and chopped razor clams

2 tablespoons minced parsley

2 hard-boiled eggs, chopped

¼ cup sliced green onions

frizzled kale and golden beets

This is an amazing crispy treat and tastes great with roasted chicken. It also makes a nice healthy snack that even the kids love! The sweet beets taste like candy and add a pop of color. The beets can be roasted a day ahead and reheated before serving with the kale.

MAKES 4 SERVINGS

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  Preheat the oven to 425°F.

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  Toss the beets with the oil and sprinkle with salt and pepper. Wrap with aluminum foil and bake in the oven for 35 to 40 minutes, or until tender.

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  After beets have been in the oven for 25 minutes, cut the larger leaves of kale into 2-inch pieces. Lightly toss with the olive oil and sprinkle with the salt, pepper, and nutmeg. Place in a cast iron skillet in the oven for 15 minutes or until the kale is airy and crispy.

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  Allow the beets to cool slightly, then peel them, trimming as needed, and cut into ½-inch wedges. Place in a large bowl. Drizzle with the olive oil and balsamic vinegar, and toss. Sprinkle with the salt, pepper, dill, and goat cheese. Serve with the frizzled kale.

ROASTED BEETS

3 to 4 golden beets, greens removed and roots trimmed

1 tablespoon olive oil

Salt and freshly ground black pepper

FRIZZLED KALE

1 bunch purple kale, leaves folded in half and thick stem and rib removed

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

⅛ teaspoon freshly grated nutmeg

DRESSING

2 tablespoons olive oil

2 tablespoons balsamic vinegar

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

2 teaspoons fresh chopped dill

3 tablespoons fresh goat cheese, crumbled

golden curry cauliflower

Tony Ring, a regional chef for the Pacific Northwest group of Anthony’s Restaurants, created this delicious way to cook cauliflower. Even those who don’t usually favor cauliflower like this preparation.

MAKES 4 SERVINGS

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  Preheat the oven to 400°F.

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  In a large bowl, roll the cauliflower in the melted butter until evenly coated. Blend the sugar, curry powder, turmeric, paprika, and salt; sprinkle over the butter-coated cauliflower. Stir to evenly coat. Spread out evenly in a 10-inch cast iron skillet. Bake for 10 minutes, then turn the cauliflower pieces with a spatula. Return to the oven and cook until the cauliflower is tender and golden, 10 minutes more. Transfer to a serving dish and serve warm.

1 head cauliflower, florets removed from the core, larger florets cut in half

4 tablespoons unsalted butter, melted

1 tablespoon sugar

1 tablespoon curry powder

½ teaspoon turmeric

½ teaspoon smoked paprika

1 teaspoon kosher salt

brown butter sage balls

Potatoes the size of large marbles are boiled and then browned in butter with fresh sage. They make a good appetizer or side dish. We like them with the Lemon Chicken Sofrito (page 79) and Frizzled Kale and Golden Beets (page 101).