The New Cast-Iron Cookbook · More Than 200 Recipes for Today's Kitchen by Cooper, Cinnamon -- Read -- Imperial Library of Trantor

Index

Title Page Table of Contents Introduction Chapter 1: Cast-Iron Basics

Why Cook with Cast Iron? What Do You Need? How to Season (Or Reseason) A Pan How to Clean Cast Iron How to Store Your Cast-Iron Pans Precautions for Cast-Iron Pans

Chapter 2: Breakfast and Brunch

Blue Cheese Buttermilk Biscuits Cornmeal Johnnycakes Zucchini Pancakes Sweet Potato Latkes Stuffed Vienna Bread French Toast Oatmeal and Buttermilk Muffins Bacon and Sauerkraut Pancakes Fresh Fig Muffins Pork Sausage Scotch Eggs

Chapter 3: Appetizers and Bites

Blini Fried Tomato and Corn Salad Bulgur Salad with Roasted Chickpeas and Lemon Bacon-Wrapped Stuffed Jalapeños Griddle-Fried Plantains Crispy Buffalo Chicken Bites Panko-Crusted Fried Ravioli Shiitake Mushroom Egg Rolls Korean Hot Wings Deep-Fried Shrimp and Oysters Deep-Fried Calamari Cheddar and Jalapeño Corn Sticks Jalapeño and Bell Pepper Vegetable Loaf Muffin Pan Popovers Mediterranean Olive Bread Corn Sticks with Local Honey Golden Buttermilk Cornbread

Chapter 4: Soups and Stews

Fresh-Roasted Tomato Soup Onion and Garlic Soup Spicy White Bean Chili Swiss Chard and Lentil Soup Hearty Homemade Mushroom Soup Sweet Potato and Peanut Soup Sardinian Minestrone Stew Crawfish Maque Choux Smoked Turkey Chili Dutch Oven Gumbo Indonesian Chicken Soup Solyanka

Chapter 5: Vegetables and Sides

Oven-Fried Potatoes Stir-Fried Asparagus Sautéed Mushrooms Sautéed Okra and Tomatoes Sautéed Radishes with Scallions Caramelized Carrots Roasted Broccoli with Parmesan Cauliflower with Chickpeas and Mustard Seeds Asian Potatoes with Chili and Shallots Icelandic Sugar-Glazed Potatoes Pommes Fondantes Swiss Chard with Balsamic Vinegar Kale with Crispy Bacon and Roma Tomatoes Spicy Mustard Greens Spinach with Greek Yogurt and Paneer Romanesco with Mushroom and Wine Sauce Grilled Okra Garlic Confit

Chapter 6: Sauces and Spreads

Cajun Roux Beurre Blanc Chipotle Orange Sauce Toasted Peanut Sauce Clarified Butter Mango Chutney Fig Balsamic Dessert Sauce Vietnamese Chili Garlic Sauce Caramelized Onion and Fennel Green Curry Paste Bolognese Sauce Ethiopian Berberé Red Pepper Paste Roasted Tomatillo and Green Chili Sauce Onion Marmalade

Chapter 7: Poultry Entrées

Rustic Turkey Burger with Mushrooms and Zucchini Pan-Roasted Turkey Wings Braised and Pan-Seared Duck Legs Turkey Fillets with Anchovies, Capers, and Dill Ginger Chicken Pressed and Roasted Cornish Game Hens Apricot-Stuffed Chicken Thighs Bourbon-Glazed Chicken Sesame Chicken Stir-Fry Date and Balsamic–Marinated Chicken Breast Chicken Étouffée Coconut and Basil Chicken Chicken Asapao Malaysian Turmeric and Honey Chicken Picante Chicken and Black Beans Pasta in an Ancho Chili Sauce Seared and Baked Duck Breasts with Fruit Compote Spicy Cumin and Chili Turkey Breast Grilled Turkey Cutlets with Honey and Mango Deviled Chicken Coconut Milk Fried Chicken Moroccan Chicken Tagine Coq Au Vin Senegalese Chicken Chicken Breast Rotolo with Currant Stuffing Rapini and Black Olive–Stuffed Chicken Breast

Chapter 8: Seafood Entrées

Pan-Seared Scallops and Chorizo Smothered Whitefish with Caramelized Onions Curried Crabmeat Halibut Creole Tamarind Tuna Cajun Shrimp with Beer Sauce Fish Tacos with Serrano Pepper White Sauce Seared Tuna Steak with Tangy Cilantro Sauce Tuna Almandine with Sugar Snap Peas Shrimp and Avocado Pasta with a Tequila Tomato Sauce Shrimp in Fra Diavolo Sauce French or Belgian Steamed Mussels Oysters Rockefeller Scallops Seared in Clarified Butter Seafood Paella Tamarind Shrimp Kebabs Grilled and Butter-Basted Lobster Tails Miso-Glazed Salmon Spanish Griddle-Cooked Shrimp Whole Salt-Crusted Red Snapper Deep-Fried Tuna with Spicy Garlic Sauce Cornmeal-Battered Catfish Salmon with Pineapple Salsa and Polenta Sautéed Shrimp and Mushrooms

Chapter 9: Pork Entrées

Kielbasa with Worcestershire Sauce, Potatoes, and Peppers Oven-Roasted Skillet Spareribs Sweet-and-Sour Pork Southern-Style Pork Chops Italian Sausage with Escarole and White Beans Choucroute Icelandic Sweet and Tangy Pork Jamaican Pork and Mango Stir-Fry Apricot-Stuffed Pork Roast Pork Chop Cacciatore with Juniper Berries and Dried Rosemary Pork Chops with Capers and Mustard Sauce Pork-Stuffed Chili Relleno Pork Scallopine with Red Wine and Mushrooms Stuffed Pork Chops Bacon-Wrapped Pork Tenderloin Seared and Roasted Pork Belly Japanese Pork Cutlets Pork Tenderloin Medallions Marinated in Currants Italian Sausages and Sweet Peppers Brown Sugar Teriyaki Pork Dutch Oven Cassoulet Oven-Braised Pork Roast Spaghetti Carbonara Croque Madame

Chapter 10: Beef Entrées

Grilled Tenderloin with Chili and Cashews Swiss Steak with Smoked Paprika Thai Mussamun Curried Beef Carne Guisada Grilled Flank Steak with Chimichurri Sauce Japanese Caramelized Ribeye Steaks Skillet-Seared Skirt Steak Swedish Meatballs with Lemon and Honey Sauce Pomegranate Beef Teriyaki Bi Bim Bap Braised Beef Shank with Potatoes, Carrots, and Cauliflower Pepper Steak with Chilies and Cayenne New York Strips with Mustard Herb Crust Skirt Steak with Chermoula Spicy Beef and Chicken Fajitas Beef Short-Rib Cholent Dijon Mustard Steak Strips Quinoa and Beef–Stuffed Acorn Squash

Chapter 11: Lamb and Game Entrées

Seared Venison Steaks with Peppercorn Gin Sauce Stewed Lamb with Cilantro and Mint Greek Lemon and Oregano Lamb Cardamom and Ginger Lamb Curry Herb-Roasted Rack of Lamb Rustic Lamb and Spring Vegetable Stew Lamb Chops with Rosemary and Wine Sauce Lamb Shank with Swiss Chard Skillet-Cooked Rabbit and Dumplings Rabbit with Black Olives and Herbs Buffalo Steaks with Mushrooms and Green Onions Marjoram and Almond–Stuffed Venison Rolls Ostrich Scallopine with Peppercorn Crust Japanese Braised Boar on Soba Noodles Wild Boar Ragu

Chapter 12: Vegetarian Entrées

Griddle Quesadilla with Chipotle and Black Beans Baked Barley Risotto with Mushrooms, Onions, and Carrots Plantain Empanadas with Queso Fresco Grill Pan Dijon Tomatoes Grilled Artichokes Artisinal Grilled Vegetables Vegetable Green Curry Quinoa Pilaf Skillet-Cooked Migas Asparagus and Leek Frittata Leek, Mushroom, and Goat Cheese Quesadilla Tofu Steak with Mushrooms

Chapter 13: Sweets and Desserts

Crushed Almond Shortbread Cookies Griddle-Baked Scones Cinnamon Welshcakes Bread Pudding with Cinnamon and Vanilla Cherry Almond Cake Buttered Rum Pineapple Garbanzo Bean Brownies Ebelskiver Sweet and Savory Apple Foldover Irish Soda Bread Upside-Down Apple Pie Fried Malassadas Chocolate Chip Skillet Cookie

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