Posts Tagged: cooking
The Dowry
Covered skillet
My mother-in-law said, “We have something for you, if you want it. I told Ray it was my dowry. We haven’t used them in a long time.” She was talking about the cast iron pan set that had belonged to Ray’s parents, or possibly even grandparents, and was passed down to them sometime after they were married. I guess she meant it was Ray’s dowry for her. And now, it is Sarah’s dowry for me, some 20-odd years after tying the knot.
“My god, yes! Thank you so much, Marge,” I said excitedly. I looked over the rusty and crusty pans. There were no cracks or chips, or anything a good scrubbing and seasoning wouldn’t fix. This was an interesting covered pan set I had not seen before. The bottom is an extra-deep skillet, and the top a shallower pan with a ridge along the edge that fits snugly inside the rim of the bottom. It wasn’t until I cleaned it up and prepared to photograph it that I noticed that the edges opposite the handles looked like a slot and bump that fit in it to form a hinge. Brilliant!
I gave them a good scrubbing with hot soapy water and scrub sponge. To season them, I wiped them down completely with vegetable oil and baked them in a 450-degree oven for 30 minutes. Then, I removed them from the oven and allowed them to cool completely. I repeated this three more times to put a total four coats on over the next couple of days.
My cast iron collection now includes this set and a smaller 10″ skillet I inherited from my father that’s probably about 80 years old, a small dutch oven purchased at a yard sale for $5, and big Lodge 14″ skillet I received new as a gift. I have to say, it’s heavy, but I love cooking in this stuff. I’m gonna see if I can’t ween myself off the teflon for good.
More Duck Fat
Duck fat fried potatoes - © Neo Serafimidis, All Rights Reserved
It happened again. I came home from work and immediately started on dinner. I decided we’d have potatoes with the healthy turkey sausages. What would it be, baked with just a spot of butter and plenty of salt? Mashed with some 2% milk?
Then I heard it calling my name from the fridge: “neo, put me in the pan… let me lube your spuds… let me caress and envelop your earthy apples.…” That naughty duck fat!
Before I knew it, I was at it:
- peel and slice the pototoes
- steam them for just a few minutes, so they soften up a bit but are still a bit undercooked.
- remove potatoes to a bowl and sprinkle with salt and pepper, and dried Greek oregano, then squeeze a half a lemon or so and drizzle with extra virgin olive oil. Toss gently to mix and coat being careful not break them up.
- Heat a couple tablespoons duck fat in a big skillet over high heat. throw ’em in. After they release from the initial stick, keep turning to brown as evenly as you can manage.
- Eat them hot and crispy.
Cream of Carrot Soup with Dill and a Zing
Susan asked for this recipe on spec. I have to say, I love this soup. And it is getting to be the time of year when I usually make it, so here it. It is originally from “Cooking with Craig Claiborne and Pierre Franey.” I make it about once a year around the holidays for family get togethers, usually either Thanksgiving or Christmas dinner. A small serving makes a soup course that is a fantastic kick-off to a holiday meal. Then again, I’m not sure why it has been restricted to that. I guess I could make it any time. Maybe its the cream and butter. As is usually the case with soups and stews, it will be as good or better the next day. Anyway if you bother to make it, let me know how you like it, or if you have ideas for improvement.
2 lb carrots
4 Tbs butter
1/2 lb onions finely chopped (about 1 3/4 cups)
4 cups chicken broth, or substitute your favorite vegetarian alternative
Salt to taste (think about what’s already in the stock you use)
1 cup heavy cream
1 cup milk
2 Tbs fresh dill finely chopped
1/4 tsp cayenne pepper or to taste
Makes about 12 servings
Trim and peel the carrots, then slice into 1/4″ rounds. There should be approximately 6 cups worth.
Melt the butter in 5 or 6 quart pot and add the onion. Over medium heat, cook the onion, stirring, until it starts to appear translucent, 4-5 minutes. Add the carrots, broth, and salt to taste. Bring it to a boil, then lower heat and simmer for 20 minutes, or until the carrots are soft.
Ladle some of the mixture into a food processor and process to a very smooth puree. Repeat until all the mixture has been processed. If you are planning on serving it immediately or are going to chill it, you can pour it into a large serving bowl as it is processed. Otherwise place it into any bowl until it is all done and you can return it to the pot to quickly reheat when ready to serve it.
Add the cream, milk, dill, and cayenne, and salt if needed. Serve hot or very cold.
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