Section 2 Lunch & Sides

“… two steps farther, and I could look down into the vegetable garden enclosed within its tall pale of reeds—rich chocolate earth studded emerald green, frothed with the whites of cauliflower, jeweled with the purple globes of eggplant and the scarlet wealth of tomatoes.”

– Doris Lessing

Steamed Brussels Sprouts

MAKES: 4 SERVINGS

12 ozs Brussels sprouts, quartered (about 4 cups)

1/4 cup olive oil

2 t lemon juice

1/2 t salt

1/2 t pepper

1 T Dijon mustard

1/4 t red pepper flakes

Fill a large pot with 2” of water; bring to a boil. Place steamer basket with Brussels sprouts in the pot; cover and steam for 12–15 minutes.
In an 8” cast-iron skillet, heat olive oil until warm; add lemon juice, salt, pepper, mustard, and red pepper flakes; mix well. Add Brussels sprouts; toss to coat.

Roasted Chicken & Squash With Herbed Honey Mustard

This dish makes a wonderfully simple, yet delicious, weeknight meal. The chicken thighs are lightly seared, placed on a bed of squash, and baked. As the chicken cooks, the drippings flavor the squash. The honey-mustard sauce adds a tangy-sweet twist.

MAKES: 4 SERVINGS

Roasted Chicken & Squash:

4 bone-in chicken thighs (about 1-1/2–2 lbs)

3 garlic cloves, peeled and minced (about 1 T)

1 t salt

1/2 t paprika

1/4 t pepper

1 T olive oil

3-1/2 lbs buttercup or butternut squash, peeled, seeded and cut into 1/2” cubes (about 7 cups)

Herbed Honey Mustard:

1/4 cup buttermilk

2 T Dijon mustard

2 T honey

1 T parsley, minced, plus more for garnish.

1 rosemary sprig, de-stemmed and minced (about 1/2 t)

Preheat oven to 400°F. Generously butter a 10” square cast-iron baking pan.
Make roasted chicken and squash: Place chicken thighs on a plate.
In a small bowl, combine garlic, salt, paprika, and pepper. Sprinkle over chicken and rub all over surface of thighs.
In a medium skillet over medium heat, heat olive oil. Once oil is hot, add chicken thighs, skin side down. Cook for 5 minutes, flip over, and cook an additional 5 minutes; remove from heat.
Add about 3/4 of the squash to prepared baking pan and place chicken thighs over squash. Add remaining squash, cover with aluminum foil, and bake for 30 minutes. Remove foil and bake an additional 20 minutes, or until internal temperature of the thighs reaches 165°F.
Make honey mustard: In a small bowl, combine buttermilk, mustard, honey, parsley, and rosemary. Mix well. Cover and refrigerate until ready to use.
Once chicken is ready, sprinkle with fresh minced parsley for garnish and serve with Herbed Honey Mustard.

10” Square Cast-Iron Baking Pan

Picture of Roasted Chicken & Squash With Herbed Honey Mustard.

Chicken Puffs With Onion Sauce

The base of each puff is reminiscent of a popover with subtle cinnamon-nutmeg notes. The topping is a delectable combination of chicken, almonds, and dates, all dressed up with a tangy onion sauce. This combination of flavors is a great way to add some interest to your midday meal.

MAKES: 6 PUFFS

Chicken Puffs:

1 T coconut oil

4 ozs boneless, skinless chicken breasts

3 cloves garlic, peeled and minced (about 1 T)

1/2 t red pepper flakes

1/2 t salt, divided

1/3 cup slivered almonds

4 dates, pitted and finely minced (about 1/3 cup)

4 t lemon juice, divided

1/2 cup flour

1/4 t nutmeg

1/4 t cinnamon

1/2 cup coconut milk

2 eggs

Onion Sauce:

1 T coconut oil

1/2 medium red onion, diced

1 T cornstarch

1 cup chicken broth

3 dates, pitted and finely minced (about 1/4 cup)

1 T lemon juice

1-1/2 t distilled white vinegar

1 t brown sugar

1/4 t nutmeg

1/4 t cinnamon

Preheat oven to 425°F. Lightly butter cups of a 6-cavity cast-iron muffin pan.
Prepare chicken puffs: In a small skillet over medium heat, heat coconut oil. Once oil is hot, add chicken breasts and cook on each side for 6 minutes. Add garlic, red pepper flakes, and 1/4 t salt; cover and cook an additional 6–8 minutes, or until internal temperature reaches 165°F.
Remove chicken from skillet and set aside to cool. Add almonds to skillet and sauté until golden brown, stirring frequently; remove from skillet and set aside to cool.
Finely dice chicken and add to a medium bowl. Mix in almonds, dates, and 2 t lemon juice.
In another medium bowl, combine flour, nutmeg, cinnamon, and remaining 1/4 t salt.
In a small bowl, combine coconut milk, eggs, and remaining 2 t lemon juice; add to flour mixture and combine until mixed thoroughly (batter will be slightly lumpy).
Divide batter evenly between cups in prepared muffin pan. Evenly divide chicken mixture between cups. Place muffin pan on a large baking sheet to catch drips, cover with aluminum foil, and bake for 10 minutes. Remove foil and bake an additional 5 minutes, or until edges are golden brown and batter is cooked through.
Prepare onion sauce: In a small saucepan over medium heat, heat coconut oil. Add onion and sauté until translucent, about 5 minutes; add cornstarch and mix well. Add remaining ingredients and continue to cook over medium heat, stirring occasionally until thickened, about 5 minutes. Serve over puffs.

6-Cavity Cast-Iron Muffin Pan

Picture of Chicken Puffs With Onion Sauce.

Swiss-Chard Gratin

I can’t get enough of the earthy, almost musky flavor of chard. I frequently sauté it with some garlic, olive oil, apple-cider vinegar, and a generous sprinkle of black pepper and call it dinner. But sometimes, we all need a little decadence, and that’s what this dish is. When baked in cast iron, the edges of the gratin turn a perfect golden-brown and are, in my opinion, the best part of the dish.

MAKES: 8 SERVINGS

4 lbs Swiss chard

3 T butter

1/2 onion, peeled and diced (about 1 cup)

3 garlic cloves, peeled and minced (about 1 T)

1 t salt

1/2 t pepper

1/4 t nutmeg

2 T flour

2-1/4 cups milk

5 ozs Gruyère cheese, shredded and divided (about 1-1/4 cups)

Fill a large stockpot with water, leaving about 5” of room at the top. Bring water to a boil. Wash chard and remove stems, reserving about a third of the stems and discarding the rest.
When water begins to boil, prepare an ice-water bath in a large bowl. Add chard to the boiling water and cook for 2–3 minutes. (The color of the chard will brighten, but it should still have a little crispness to it.) Transfer chard immediately to the ice-water bath.
Line a colander with a thin dishtowel and pour chard into colander. Let water drain off, and then gather the edges of the cloth and wring out as much water as you can from the chard. You should end up with a firm ball. Transfer to a cutting board and slice the ball lengthwise into 1” sections, and then crosswise into 1” sections. Set aside.
Preheat oven to 400°F. Lightly butter a 36-oz cast-iron serving dish.
Dice the reserved stems and add to a large skillet, along with butter, onion, garlic, salt, pepper, and nutmeg.
Sauté over medium heat for about 5 minutes. Stir in flour and cook for about 1 minute. Reduce heat to medium low and slowly add milk, mixing well. Cook until milk has thickened and begins to bubble, stirring frequently. Add about 3/4 cup of Gruyère, reserving the other 1/2 cup for the top. Stir mixture until the cheese has melted, then turn off the heat and mix in the prepared chard. Pour into prepared serving dish, and top with remaining cheese.
Bake for 15–20 minutes, or until sides are bubbling and cheese has browned.

36-oz Cast-Iron Oval Serving Dish

Cast-Iron Warmer

Chicken, Bacon & Swiss Hand Pies

With its great versatility, this mini-cake pan is another of my favorite cast-iron pans. For this particular dish, I would be hardpressed to find a pan that makes perfectly sized hand pies with such a wonderfully browned crust. These hand pies are great as a make-ahead meal that you can grab-and-go.

MAKES: 7 PIES

Crust:

1-3/4 cups flour, plus more for dusting

1 t baking powder

3/4 t baking soda

1/4 t salt

4 T cold butter

1 cup buttermilk

Filling:

4 ozs bacon (about 4 slices), diced

1-1/2 lbs boneless, skinless chicken breasts, diced

1/4 t salt

1/4 t pepper

8 ozs Swiss cheese, shredded (about 1 cup)

2 ozs kale, coarsely diced (about 2 cups)

Preheat oven to 400°F. Lightly butter a cast-iron mini-cake pan.
Make crust: In a medium bowl, combine flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Add buttermilk and stir until dough forms.
Dust work surface with flour and roll dough to 1/8 “ thickness. Cut dough into seven 6” squares and line each cup of prepared mini-cake pan with a square.
Make filling: In a medium skillet, cook bacon over medium heat for about 5 minutes. Add chicken, salt, and pepper. Continue to cook over medium heat until bacon is crispy and chicken is cooked.
Transfer chicken mixture to a medium bowl, draining off any fat. Add Swiss cheese and kale; stir to combine.
Divide mixture evenly between mini-cake pan cups and wrap dough over top. Bake for 30 minutes, or until crust is golden brown.

Cast-Iron Mini-Cake Pan

Spinach Dip With Panbread Bites

With its eye-catching presentation and fuss-free serving, this dish begs to be made for your next get-together. Did I mention that it’s delicious?

MAKES: 10–12 SERVINGS

Spinach Dip:

2 T butter

1/2 medium sweet white onion, peeled and finely diced (about 1 cup)

3 garlic cloves, peeled and minced (about 1 T)

10 ozs frozen spinach, thawed and squeezed dry

6 ozs shredded Gruyère cheese (about 1-1/2 cups), divided

8 ozs cream cheese (about 1 cup), softened

2/3 cup sour cream

1/3 cup pine nuts

3/4 t salt

1/2 t pepper

Panbread:

2-1/4 cups flour, plus more for dusting

1-1/2 t baking powder

3/4 t baking soda

3/4 t salt

1-1/2 T olive oil

1-1/2 T honey

3/4 cup warm water

1 t butter, melted

Make spinach dip: In a medium skillet over medium heat, cook butter, onion, and garlic until onion is soft; remove from heat.
Add spinach, 1 cup Gruyère, cream cheese, sour cream, pine nuts, salt, pepper, and onion mixture to a food processor; pulse until smooth.
Lightly butter a 15” x 12.” cast-iron griddle. Preheat oven to 425°F.
Spread spinach dip in a smooth layer onto cast-iron griddle; set aside.
Make panbread: In a medium bowl, combine flour, baking powder, baking soda, and salt; make a well in the center.
In a small bowl, combine oil, honey, and water. Pour water into flour mixture and stir until blended (add more flour or water, if needed, to make the dough tacky, but not sticky).
Divide dough into 34 small pieces and shape each piece into an oval, dusting with flour as needed. Line sides of pan with shaped bread. Brush with melted butter.
Sprinkle remaining 1/2 cup Gruyère over spinach dip and bake for 15–18 minutes, or until spinach dip is bubbling and bread is golden brown.

Picture of Cast-Iron Rectangular Griddle.

15” x 12-1/4” Cast-Iron Rectangular Griddle

Crown jewel? Nope, just an early morning drop of dew on one of our spinach plants.

Parmesan & Garlic Single-Serve Brunch Potatoes

I was trying to come up with a way to turn a “mess of taters” into an elegant presentation for my B&B guests, so of course, I turned to cast iron. Cast iron and a late morning campfire go together like a cup and coffee.

MAKES: 4 TRAYS

2 lbs potatoes, halved and sliced into 1/4”-thick slices

4 T butter, divided

1/8 t salt

1/8 t pepper

4 garlic cloves, peeled and minced (about 4 t)

4 T fresh parsley, minced

1 oz sharp Cheddar cheese, shredded (about 1/4 cup)

2 ozs Parmesan cheese, shredded (about 1/2 cup)

1 oz Gruyère cheese, shredded (about 1/4 cup)

1/2 cup heavy cream

Preheat oven to 450°F. Lightly butter eight 9-oz cast-iron oval mini-servers.
Add potatoes to a large bowl. Melt 2 T butter and add to potatoes. Add salt and pepper and toss to coat. Evenly divide potatoes between two large baking sheets and spread in a single layer. Bake, turning frequently, until potatoes are golden brown and slightly crisp (about 35 minutes). Remove from oven and cool slightly.
Reduce oven temperature to 350°F.
In a small skillet, sauté garlic in remaining 4 T butter until golden brown. Remove from heat; stir in parsley. Set aside.
Arrange a layer of potatoes in the bottom of prepared oval mini-servers. Evenly divide Cheddar among trays and top each tray with 1 T Parmesan. Evenly divide remaining potatoes, Gruyère, and remaining Parmesan among trays. Evenly divide garlic/parsley mixture among trays; pour 2 T cream over each tray.
Place trays on a large baking sheet and bake for 25 minutes, or until cheese is golden brown.

9-oz Cast-Iron Oval Mini-Server

(Note: this recipe calls for 8 mini-servers)

Vintage Cast-Iron Food Chopper

Vintage Tabletop, Hand Crank, Cast-Iron Potato Slicer

Picture of Parmesan & Garlic Single-Serve Brunch Potatoes .

“Any chance I can get your recipe for the cast-iron potatoes you served to me and my husband when we stayed at your B&B this past summer? I can’t get them off my mind. They were that good.”

– Mildred “Milly” Ross

Sour Cream & Chive Single-Serve Scalloped Potatoes

Scalloped potatoes are always a favorite at the farm, so it’s no surprise that we’re always dreaming up new flavor combinations and serving methods. The straightforward prep of this recipe makes it a great choice when you’re short on time but don’t want to sacrifice flavor or flair.

MAKES: 6 SERVINGS

2/3 cup sour cream

1/2 cup milk

1/4 cup heavy cream

1/2 t salt

3/4 lb yellow potatoes, sliced into 1/8”-thick slices

6 ozs sharp Cheddar cheese, shredded (about 1-1/2 cups)

1 T minced chives

Preheat oven to 400°F. Lightly butter six enameled cast-iron mini round cocottes and place on a large baking sheet.
In a small bowl, whisk sour cream, milk, cream, and salt together.
In the bottom of each mini round cocotte, arrange layer of potatoes, overlapping each slice. Add about 1 T sour-cream mixture to each, and then add about 1 T cheese. Repeat once more.
For the top layer, evenly divide remaining potatoes, cheese, and sour cream mixture between cocottes. Bake for 45 minutes, or until potatoes are tender. Top with chives and serve.

Enameled Cast-Iron Mini Round Cocotte

(Note: this recipe calls for 6 cocottes)

Picture of Sour Cream & Chive Single-Serve Scalloped Potatoes.

Dutch-Oven Scalloped Potatoes

Who doesn’t love a big mess of scalloped potatoes? With the help of a mandoline slicer, this recipe is a snap to prepare. I find the process of layering potatoes in tidy little rings around my Dutch oven cathartic. I love creating something that looks tidy and orderly and tastes good to boot.

MAKES: 8 SERVINGS

2-1/2 lb yellow potatoes, sliced into 1/8 “-thick slices

1 t salt, divided

1 t pepper, divided

4 ozs Parmesan cheese, shredded (about 1 cup), divided

2 cups heavy cream

2 ozs Cheddar cheese, shredded (about 1/2 cup)

Preheat oven to 375°F. Lightly butter a 5-qt cast-iron Dutch oven.
Arrange potato slices in a single layer in the bottom of the Dutch oven. Sprinkle with about 1/4 t salt and 1/4 t pepper, then add 1/4 cup grated Parmesan. Continue layering, ending with potatoes.
Pour cream over all and top with Cheddar.
Cover and bake for 45 minutes. Remove lid and bake an additional 15–20 minutes until top is golden and potatoes are tender.

5-qt Cast-Iron Dutch Oven

Tip: a mandoline slicer makes quick work of slicing potatoes to a uniform thickness.

Picture of Dutch-Oven Scalloped Potatoes.

Vintage Cast Iron

While my modern cast-iron Dutch oven at left sports two side-mounted handles, my vintage model above also features a heavy hanger, perfect for hanging over the campfire. In days of old, these hangers often suspended a pot of simmering stew or hearty soup over an open kitchen fireplace fueled by wood.

Sliders

What do you get when you have a plateful of “biscuit buns” and a skillet full of yummy, cheesy, spiced-up burger? DINNER FOR 4.

What do you get when you bake up a whole lotta “biscuit buns” and then make all eight of my slider recipes? BUFFET FOR 32!

For six of the recipes, you simply combine the ingredients and “burger binder” in a bowl, mix, and then bake. For busy families without time to fuss and flip burgers, this menu is perfect. For entertaining guests, these sliders make serving a variety of delicious foods a snap.

Biscuit Buns & Burger Binder

MAKES: 16 BISCUIT BUNS (4 SERVINGS)

2-1/2 cups flour, plus more for dusting

2-1/2 t cream of tartar

1-1/2 t baking soda

1-1/2 t salt

5 T cold butter

1-1/4 cups buttermilk

Preheat oven to 450°F.
In a large bowl, combine flour, cream of tartar, baking soda, and salt. Pull out 1/2 cup of the dry ingredients for the “burger binder” used in our slider recipes.
Using a pastry blender or fork, cut butter into dry ingredients until mixture resembles coarse crumbs with some pea-size chunks throughout.
Make a depression in the center of the mix to receive the liquid. Add buttermilk all at once and mix just enough to form a sticky dough (do not overmix).
Turn the dough out onto a generously floured work surface and press out to about 1/4”-3 /8 “ thickness. Dip a 2” cookie cutter in flour and cut out 32 biscuits. On a 14” cast-iron baking pan, stack two biscuits, one on top of the other, to create “biscuit buns” so that you have 16 double buns.
Bake for 8–10 minutes, or until tops are light golden brown.

9" Cast Iron Skillet

14" Cast-Iron Baking Pan

Why “sliders”?

The “slider” was first introduced to the American public in 1921, at the first White Castle hamburger restaurant. White Castle, credited as the first U.S. fast-food chain, was founded with a goal of bringing beef back to popularity after Upton Sinclair’s 1906 meat-packing industry exposé novel, The Jungle. White Castle’s signature burger was a tiny, square patty served on a bed of finely chopped onions, topped with a slice of pickle—and this “slider” sold for just 5 cents until the 1940s.

The key to perfect biscuits is to start with a wet, sticky dough that you’ve barely mixed.

Create a soft pillow of flour on your cutting board, and using generously floured hands, transfer the dough from your bowl.

Remember, the key to perfect biscuits is to work your dough as little as possible.

Gently press dough to 1/4”–3/8” thickness. No rolling pin needed!

Cut 32 biscuits using a 2” biscuit cutter, then stack one on top of another to create “biscuit buns” that stick together after baking, but separate easily.

Caramelized Onion & Swiss Sliders

MAKES: 16 SLIDERS

3 T olive oil

1 yellow onion, peeled and sliced into half-rings

1 lb lean ground beef

1/2 t salt

1/2 t pepper

Burger Binder

8 ozs Swiss cheese, shredded (about 1 cup)

Preheat oven to 375°F.
Preheat oil in a large skillet over medium-low heat; add onion slices, stirring to coat evenly. Cover and cook 15 minutes, stirring occasionally. Remove cover; reduce heat to low. Continue cooking, stirring occasionally, until onion slices release their sugar and begin to caramelize and turn golden brown (about 30 minutes).
In a large bowl, combine beef, salt, pepper, onion slices, and binder; mix well.
Spoon mixture into a 9” cast-iron skillet. Bake for 25 minutes, sprinkle cheese evenly on top, and continue baking for 20 minutes.

Picture of Onion and Swiss slider filler.

Taco Sliders

MAKES: 16 SLIDERS

1 lb lean ground beef

1/2 medium onion, peeled and diced (about 1 cup)

1 garlic clove, peeled and minced (about 1 t)

1/2 t crushed red pepper flakes

1/2 t salt

1/2 t pepper

Burger Binder

1 cup refried beans

8 ozs Cheddar cheese, shredded (about 1 cup)

1 tomato, finely diced (about 3/4 cup)

1 avocado, finely diced (about 1/2 cup)

1/2 cup sour cream

Preheat oven to 375°F.
In a large bowl, combine beef, onion, garlic, pepper flakes, salt, pepper, and binder; mix well.
Spoon mixture into a 9” cast-iron skillet. Spread beans evenly over the top. Bake for 25 minutes, sprinkle cheese evenly on top, and continue baking for 20 minutes. Serve with tomato, avocado, and sour cream.

Veggie Sliders

MAKES: 16 SLIDERS

1 zucchini, diced (about 1-1/2 cups)

1 carrot, diced (about 1 cup)

1/2 medium onion, peeled and diced (about 1 cup)

4 ozs mushrooms, diced (about 1 cup)

1 red bell pepper, seeded and finely diced (about 1-1/4 cups)

1 garlic clove, peeled and minced (about 1 t)

1/2 t salt

1/4 t pepper

Burger Binder

8 ozs manchego cheese, shredded (about 1 cup)

Preheat oven to 375°F.
In a large bowl, combine veggies, garlic, salt, pepper, and binder; mix well.
Spoon mixture into a 9” cast-iron skillet. Bake for 25 minutes, sprinkle cheese evenly on top, and continue baking for 20 minutes.

Sloppy-Joe Sliders

MAKES: 16 SLIDERS

1-1/2 t chili powder

1 t salt

1/2 t pepper

1/4 t cumin

1 t brown sugar

1/4 cup water

1 6-oz can tomato paste

1 lb lean ground beef

1/2 onion, peeled and diced (about 1 cup)

1 green bell pepper, seeded and finely diced (about 1-1/4 cups)

2 garlic cloves, peeled and minced (about 2 t)

Burger Binder

Preheat oven to 375°F.
In a medium bowl, combine first five ingredients. Add water and tomato paste, mix well.
In a large bowl, combine beef, onion, bell pepper, garlic, and binder; add tomato-spice mixture and mix well.
Spoon mixture into a 9” cast-iron skillet. Bake for 45 minutes.

Smoked-Salmon Sliders

MAKES: 16 SLIDERS

Note: Each fillet has a different topping.

2 8-oz smoked salmon fillets, skinned

1/4 fennel bulb, trimmed and finely minced (about 1/4 cup)

1 oz Gruyère cheese, shredded (about 1/4 cup)

2 t Dijon mustard

1 t fresh dill, minced

Preheat oven to 375°F.
Place salmon fillets in a 14” cast-iron baking pan.
Cover one fillet with fennel and cheese. Cover second fillet with mustard and dill.
Bake for 15 minutes.

Mustard Topping

Picture of Smoked Salmon Slider with cheese

Cheese Topping

Spicy Sausage & Gravy Sliders

MAKES: 16 SLIDERS

2 T butter

4 ozs mushrooms, sliced (about 1 cup)

3/4 cup white wine

1 cup heavy cream

1/2 t salt

1/2 t pepper

1 lb spicy sausage

Burger Binder

8 ozs smoked Gouda cheese, shredded (about 1 cup)

Preheat oven to 375°F.
Melt butter in large skillet over medium heat; sauté mushrooms for 5 minutes, stirring occasionally. Reduce heat to mediumlow, add wine, and simmer for 15 minutes. Reduce heat to low, add cream, and continue cooking for 10 minutes. Stir in salt and pepper; remove from heat. Add sausage and binder; mix well, breaking up sausage into small, 1/2” chunks.
Spoon mixture into a 9” cast-iron skillet. Bake for 25 minutes, sprinkle cheese evenly on top, and continue baking for 20 minutes.

Garlic & Cheddar Sliders

MAKES: 16 SLIDERS

1 lb lean ground beef

4 garlic cloves, peeled and minced (about 4 t)

1/2 t salt

1/2 t pepper

Burger Binder

8 ozs Cheddar cheese, shredded (about 1 cup)

Preheat oven to 375°F.
In a large bowl, combine beef, garlic, salt, pepper, and binder; mix well.
Spoon mixture into a 9” cast-iron skillet. Bake for 25 minutes, sprinkle cheese evenly on top, and continue baking for 20 minutes.

Steak & Blue-Cheese Sliders

MAKES: 16 SLIDERS

2-1/2 T butter

8 ozs mushrooms, sliced (about 2 cups)

2 8-oz New York strip steaks, trimmed and thinly sliced

Burger Binder

1/4 t pepper

9 ozs blue cheese, crumbled (about 1 cup)

Preheat oven to 375°F.
Melt butter in a large skillet over medium heat; sauté mushrooms for 10 minutes, stirring occasionally.
In a medium bowl, combine beef, binder, and pepper.
Place beef mixture in a 9” cast-iron skillet; cover evenly with mushrooms and cheese. Bake for 45 minutes.

Tortillas

When my DIL, Ashley, and I set out to create this tortilla recipe, we had a few goals in mind. We wanted to create flavorful tortillas without hydrogenated oils or other strange ingredients. The texture was important as well. We didn’t want a gummy tortilla, but rather one that you can feel your teeth sink into without it being tough or chewy. These tortillas are amazingly pliable, and the texture is just right—substantial and not too soft. Lastly, the coconut oil gives the tortillas a subtle coconut flavor that is out-of-this-world delicious.

MAKES: TWELVE 6-1/2” TORTILLAS

2 cups flour

3/4 t salt

3/4 t baking powder

1/2 cup coconut oil (in solid form)

3/4 cup warm water

In a medium bowl, combine flour, salt, and baking powder. Cut in coconut oil until mixture resembles coarse crumbs. Make a well in the center of the flour mixture and add warm water. Mix until a wet dough forms. Cover bowl and let dough rest for 10 minutes.
Over medium-low heat, preheat a 10-1/2” cast-iron griddle.
Cut two 8-1/2” squares of wax paper.
Divide dough into 12 equal portions. Form one portion into a ball. Press dough in 8” cast-iron tortilla press between squares of wax paper. Flip flattened dough over (in wax paper), and press again. Lift wax paper from dough, replace, and continue to press until dough holds its shape (it will want to shrink during the first few presses).
After pressing, carefully lift the wax paper, replace, and flip over. Continue doing this until the wax paper readily lifts from the tortilla. Remove one side of the wax paper and place tortilla on your hand. Carefully remove the other piece of wax paper. Transfer tortilla to preheated griddle.
Cook tortilla for 30–45 seconds, or until top of tortilla has lost its sheen. Flip over and cook for an additional 30–45 seconds. Transfer cooked tortilla to a cooling rack and repeat process with remaining dough (if griddle gets too hot during cooking and pressing, reduce heat or turn off intermittently).
Cool tortillas completely and transfer to an airtight container or Ziploc bag. Reheat just before serving.

10-1/2" Cast-Iron Griddle

8" Cast-Iron Tortilla Press

Fried Pot Stickers

Don’t be intimidated by the appearance of these pot stickers—they’re really quite simple to make. All it takes is mixing up a little meat and spices, and making the wrappers. After that, you’re well on your way to shaping these cute little pouches and frying them up in your trusty cast-iron skillet.

MAKES: 32 POTSTICKERS

Filling:

1 lb ground pork

4 ozs cabbage, finely shredded (about 1 cup)

6 shiitake mushrooms, finely diced (about 2/3 cup)

1/4 oz chives, minced (about 1/4 cup)

1/4 cup fresh cilantro leaves, minced

2 garlic cloves, peeled and minced (about 2 t)

1/4 t fresh grated ginger

1/2 t salt

1/4 t white pepper

Wrappers:

1-1/4 cups flour

1/4 t salt

2 egg whites

1/4 cup water

3 T cornstarch

1/4 cup safflower oil, divided

Dipping Sauce:

2 T soy sauce

1 T brown sugar

1 T mirin

1 t toasted sesame oil

1/8 t fresh grated ginger

mustard for serving

Make filling: In a medium bowl, combine ground pork, cabbage, mushrooms, chives, cilantro, garlic, ginger, salt, and pepper. Mix well, cover, and keep refrigerated while making wrappers.
Make wrappers: In a small bowl, combine flour and salt. In another small bowl, whisk egg whites and water together.
Make a depression in the center of the flour and pour in the egg-white mixture. Stir until a dough forms. Let dough rest for 10 minutes.
While dough is resting, prepare dipping sauce: In a small bowl, combine all ingredients and mix well. Cover and refrigerate.
Line two large baking sheets with wax paper.
Assemble pot stickers: Dust a clean work surface with cornstarch and roll dough out to an 18” square, dusting with cornstarch as needed. Using a 3”-round cookie cutter, cut dough into 32 circles.
Arrange circles on prepared cookie sheets. Spoon 1 T filling onto each circle. Fold each circle in half around the filling and crimp the edges to seal. Flatten bottom so pot stickers can stand up.
Add 2 T safflower oil to an 8” cast-iron skillet and heat over medium-low heat. Once oil is shimmering, begin frying pot stickers in batches, adding remaining oil as needed. First, fry on the bottom for 1-1/2–2 minutes, and then on each side for 1-1/2–2 minutes or until golden brown.
Serve with dipping sauce and mustard.

8" Cast Iron Skillet

Sweet-Corn Casserole

This casserole is a definite crowd pleaser. It lands somewhere on the texture spectrum between spoon bread and corn bread—still sliceable, but incredibly tender and soft. It’s so deceptively glutenfree that when you whip up a batch, you’ll have people exclaiming, “I can’t believe this is gluten-free!”

MAKES: 6 SERVINGS

1-1/2 cups fresh or thawed frozen corn, divided

2 eggs

1/2 cup butter, melted

3/4 cup sour cream

1/2 cup sugar

1 t salt

1 4-oz can diced green chiles (can substitute 1/2 cup fresh poblano chile, finely diced)

3 ozs cooked ham, cut into 1/4” cubes (about 1/2 cup)

1 cup cornmeal

2/3 cup white rice flour

1 T baking powder

Preheat oven to 350°F. Generously butter a 10-1/4” cast-iron skillet.
Combine 1 cup corn and eggs in a food processor; blend. Transfer to a large bowl. Add butter, sour cream, sugar, and salt; mix thoroughly. Add remaining 1/2 cup corn, green chiles, and ham; mix.
In another bowl, combine cornmeal, rice flour, and baking powder.
Combine wet and dry ingredients; stir until just blended.
Transfer mixture to prepared skillet. Bake for 50 minutes, or until casserole is puffed in center, golden brown around edges, and a toothpick inserted in the center comes out clean.

10-1/4” Cast-Iron Skillet

Skillet Corn Bread

You can’t have a cast-iron book without a skillet corn-bread recipe. Hot and buttered, it’s quintessential cast iron.

MAKES: 4 SERVINGS

1 cup flour

1 cup finely ground cornmeal

1/2 t baking powder

1/2 t baking soda

1/2 t salt

1 cup buttermilk

1 egg

2 T honey

4 T butter, melted

Preheat oven to 400ºF. Generously butter an 8” cast-iron skillet.
In a medium bowl, combine flour, cornmeal, baking powder, baking soda, and salt.
In another medium bowl, combine buttermilk, egg, and honey. Whisk in melted butter (butter will chill and make the mixture slightly lumpy).
Add buttermilk mixture to flour mixture and mix well. Spoon batter into prepared skillet.
Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.

Healthy Corn Doggies

MAKES: 14 CORN DOGGIES

1 cup flour

3/4 cup cornmeal

1/3 cup sugar

2 t baking powder

3/4 t salt

5 T cold butter

1 cup vegetables, steamed and puréed (we used beets for one batch, carrots for another, and kale for the third)

1/2 cup water (or cooking liquid from vegetables)

1 egg

Preheat oven to 425°F. Lightly butter a cast-iron cornstick pan.

In a medium bowl, combine flour, cornmeal, sugar, baking powder, and salt. Using a pastry blender or fork, cut butter into dry ingredients until mixture resembles coarse crumbs with some pea-sized pieces throughout.
In a small bowl, combine vegetables, water or cooking liquid, and egg; stir into dry ingredients and mix just until combined.
Spoon batter into prepared pan, filling each cornstick cavity to the top. Bake for 25 minutes, until tops begin to brown. Repeat with remaining batter.

Cast-Iron Cornstick Pan