Last week I mentioned in a post that I hated to admit I didn't own an iron skillet. Not sure how this atrocity happened, but there is no point in regrets or assigning blame. For fear I would be asked to relinquish my Southern Belle card, two thoughtful and generous readers came to my rescue, my friend Tim and my momma!
A whole new world of cooking has been opened up to me, Cast Iron Cooking. I might have to take a class. It's offered through Women in the Outdoors program through the Tennessee Wildlife and Resources Agency. A few summers ago I signed up for a WoW weekend in Crossville, TN, and took classes in fishing, archery, hiking, and outdoor photography. It was fabulous, but so hard to choose. They offered so many wonderful, wonderful classes.
In researching recipes for cast iron I ran across this one that looked particularly good and wanted to share:
Sweet Potato Banana Mash
3 medium sweet potatoes, peeled and cut into cubes
2 bananas, ripe or over ripe
1/4 cup brown sugar, or maple syrup, or honey
3 Tablespoons butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla
Boil sweet potatoes in a pan of water until tender, about 20 minutes.
In a blender or food processor, combine all ingredients and mix well. Pout into iron skillet, dot with small pats of additional butter, and bake for 10 minutes on 350 degrees, until butter is melted and dish is heated through. Top with chopped nuts, optional.
A new reader, Wendy Pashman of Entertainment Company, a catering business in Chicago, suggests topping with crumbled ginger snaps. Yum!
Skillet Scallion Biscuits
Biscuits are a regular breakfast treat, usually dripping with butter and honey or preserves, or toasted and topped with cheese. Baking biscuits in a cast-iron skillet develops a crisp bottom that gives them a great bite. Use these scallion biscuits either for breakfast, topped with scrambled eggs and gravy, or as a savory dinner side with baked ham.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon kosher salt
¼ cup vegetable shortening
1 cup buttermilk
½ cup chopped fresh scallions, white and green parts
1 egg mixed with 1 tablespoon water for egg wash
Preheat oven to 375 F
Combine the flour with the baking powder, sugar and salt in the bowl of a mixer fitted with a paddle attachment.
Add the shortening and mix on medium speed until a mealy consistency is reached. Mixing on low, gradually add the buttermilk, until just combined. Add the scallions and mix just enough to incorporate.
Empty the dough onto a lightly floured work surface and knead into a rectangular shape. Roll the dough, with a floured rolling pin, to about a ½” thick rectangle.
Cut out the rounds using a 2 ½” round biscuit cutter. Drop the biscuits in the bottom of a well-seasoned, lightly oiled 10” cast-iron skillet.
Brush the tops with the egg wash and bake for 20 to 25 minutes, until the tops are browned and the insides are firm. Serve warm.Excerpted From Cast Iron Cooking By Dwayne Ridgeway – Quarry Books
If you would like to participate in the events offered by Women in the Outdoors, it is an organization with events in every state taught by experts and trained professionals in a noncompetitive environment. I loved it! For more information, visit www.womenintheoutdoors.org.