Cast Iron Skillet Big Flavors (24 page)

MAKES 4 SERVINGS

•
  In a small bowl, combine the oyster sauce, and soy sauce. Set aside.

•
  Put the cooked rice in a large bowl and break it up with your fingers.

•
  Heat the vegetable oil in a 12-inch cast iron skillet over medium-high heat. Add the ginger and cook, stirring, for 15 seconds, then add the garlic, stir, and quickly add the rice to the skillet. Stir with a wooden spoon until the rice is heated through. Fold in the peas and pork, then stir in the egg.

•
  Stir the sauce mixture into the rice, add a few drops of sesame oil to taste, and combine well. Garnish with the green onions and shrimp. Serve with additional oyster and soy sauce.

2 tablespoons oyster sauce

2 tablespoons soy sauce

4 cups cold cooked rice

3 tablespoons vegetable oil

1 teaspoon minced ginger

1 clove garlic, minced

½ cup frozen green peas, thawed

½ cup diced barbecue pork

1 large egg, beaten

Sesame oil

¼ cup chopped green onions, for garnish

1 cup Oregon bay shrimp

tricolored vegetable cakes

This recipe makes for a fabulous side dish during the holidays or anytime. The cakes can be made smaller as an appetizer or larger as an accompaniment to chicken or pork; they also go well with game dishes. Frying them in ghee, the clarified butter that is a staple of cooking in South Asia, adds an authentic flavor of that region.

MAKES 8 LARGE CAKES OR 12 SMALL CAKES

•
  Put the sweet potato in a medium pot of water and bring to a boil. Turn the heat down slightly and cook until just tender when pierced with a fork, about 10 minutes. Drain and allow to cool.

•
  Meanwhile, in a large bowl, grate the zucchini and the carrot using the largest openings of a box grater. When the sweet potato has cooled, grate in the same manner. Add the green onion, beaten egg, garam masala, salt, and pepper and mix.

•
  Add the ¼ cup flour and mix until combined. The mixture should be soft but hold together when shaped; if necessary, add the additional 1 tablespoon flour. With your hands, form into cakes. In a 10- to 12-inch cast iron skillet over medium heat, heat the ghee. Line a plate with paper towels.

•
  Add 4 or 5 cakes and cook until nicely golden brown, turning once, about 5 minutes on each side. Transfer to the paper towel–lined plate and repeat until all the cakes are cooked. Serve each cake with a dollop of sour cream and a dollop of lingonberry jam.

1 sweet potato, peeled and cut into thirds

1 zucchini, washed, ends trimmed

1 large carrot, peeled, ends trimmed

2 green onions, thinly sliced (about ¼ cup)

1 large egg, beaten

2 teaspoons Garam Masala (see page 56)

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ cup plus 1 tablespoon all-purpose flour

2 tablespoons ghee or vegetable oil

Sour cream

Lingonberry jam or another tart jam or cranberry sauce

roasted brussels sprouts and yukon gold potatoes with crispy pancetta

These little green cabbages are often passed over at the market. They have a wonderful flavor when cooked on the stove top or when roasted in the oven, and are then splashed with a little red wine vinegar and lemon juice to brighten the taste and color of the sprouts. Brussels sprouts should not be alone.

MAKES 4 TO 6 SERVINGS

•
  Put the potatoes in a large pot and fill with enough water to just cover them. Bring to a boil over medium-high heat and cook the potatoes until they are just tender, about 8 minutes. Drain and set aside.

•
  Heat a 10- or 12-inch cast iron skillet over medium heat. Add the pancetta and cook until crisp. Transfer to a small bowl. Add the brussels sprouts and broth to the skillet; cover with a lid or foil and simmer for 5 to 7 minutes. Remove the lid and continue simmering until the broth has evaporated. Add the olive oil, butter, and potatoes to the skillet and cook over medium-low heat until the brussels sprouts begin to brown. Gently stir in the cream. Cook for 2 minutes more. Sprinkle the pancetta over the vegetables; season with lemon juice, salt, and pepper; and serve.

3 to 4 Yukon Gold potatoes, peeled and cut into ½-inch cubes

½ cup diced pancetta or bacon

10 large brussels sprouts, ends trimmed, cut lengthwise into thirds

½ cup chicken broth or water

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

¼ cup heavy cream

2 teaspoons freshly squeezed lemon juice

Salt and freshly ground black pepper

skillet-baked polenta with white cheddar

The great virtue of this recipe, adapted from Paula Wolfert’s cookbook
Mediterranean Grains and Greens
, is that it’s baked in the oven, so it doesn’t require the close attention and constant stirring of traditional polenta methods. We added the cheese to give the polenta its creamy texture.

MAKES 6 SERVINGS

•
  Preheat the oven to 350°F.

•
  Butter a 12-inch cast iron skillet. Add the cornmeal, water, oil, and salt and stir until well mixed. Bake for 1 hour and 20 minutes. Stir the white cheddar and butter into the pot and bake for 10 minutes more. Let rest for several minutes. Season with salt and pepper to taste. Spoon into serving bowls and top each with 1 teaspoon butter.

2 cups medium coarse cornmeal

8 cups cold water

2 tablespoons extra-virgin olive oil

2 teaspoons salt

2 cups grated white cheddar cheese

4 tablespoons unsalted butter, plus 2 tablespoons for serving

Freshly ground black pepper

stir-fried green beans with ginger and ponzu

These green beans are a vegetable that even the kids love. The ginger and orange go so nicely together. Slightly crisp, they also make a great snack!

MAKES 4 SERVINGS

•
  Bring a small pot of lightly salted water to a boil. Add the green beans and cook for 3 minutes. Drain and plunge into an ice water bath to stop the cooking process. Drain and pat dry.

•
  In a 10- to 12-inch cast iron skillet, heat the olive oil over medium heat. Add the ginger slices and swirl around in the oil briefly. Add the green beans and stir. Add the garlic, ponzu sauce, and orange zest, and stir to coat well. Cook for 3 minutes. Add the sesame oil and toss to coat. Remove from the heat and serve.

1½ pounds fresh green beans, trimmed

2 tablespoons olive oil

2 slices fresh ginger

1 clove garlic, sliced

3 tablespoons citrus ponzu sauce (see
Resources
on page 143) or substitute 2 tablespoons soy sauce and 1 tablespoon freshly squeezed orange juice

½ teaspoon freshly grated orange zest

½ teaspoon sesame oil

baking
in the
skillet