Cast Iron Skillet Big Flavors (21 page)

Skillet-Baked Polenta with White Cheddar

Stir-Fried Green Beans with Ginger and Ponzu

SIDE DISHES CAN MAKE THE MEAL WHEN PAIRED WITH THE RIGHT COMPLEMENTARY
main dish. We rely on our taste memory to help us when we are planning our menu.
Keep it simple
is our mantra. James Beard said that “a menu should consist of a cold first course, an entrée with a side dish, and a seasonal dessert.” Our first thought is always “What’s in season?” Fresh asparagus and hot-pink rhubarb shout out SPRING! A platter of roasted fresh asparagus can hold its own next to any main dish. And in August, ripe tomatoes and just-picked sweet corn fill our baskets.
We never plan a menu too far ahead because it all depends on what looks good at the market that day. If you’re in the mood for a simple roasted chicken, the Caramelized Fennel, Shallot, and Pear Upside-Down Tart can dress up the plate, and the flavors complement the chicken beautifully. Try Dad’s Hot Slaw with Bacon and the Crispy Red Potatoes with grilled salmon. The Skillet-Baked Polenta with White Cheddar will soak up all the delicious juices from braised short ribs, and Roasted Brussels Sprouts and Yukon Gold Potatoes with Crispy Pancetta complete the menu. And lamb chops are wonderful when accompanied by Golden Curry Cauliflower.
Side dishes should be interesting enough to share center stage with the main dish. Cooked and sometimes presented in the cast iron skillet, they tempt you to dish up!

caramelized fennel, shallot, and pear upside-down tart

This is a nice combination of savory and sweet. It makes a wonderful appetizer or a side dish. Try it with white cheddar cheese instead of blue cheese, too.

MAKES 6 TO 8 SERVINGS

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  Preheat the oven to 425°F. Pull the puff pastry from the freezer.

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  In a small saucepan, bring 2 cups water to a boil, add the shallots, and turn down the heat to medium or a gentle boil. Cook for 8 to 10 minutes. Drain, place on a paper towel, and set aside.

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  In a 10- or 12-inch cast iron skillet, melt 2 tablespoons of the butter over medium heat. Add the fennel and cook for 3 to 4 minutes. Add the apple cider, Pernod, and sugar and cover with a lid for 8 minutes. Uncover and cook on mediumhigh heat until the cider is reduced and the fennel has softened, about 5 minutes. Cut fennel slices in half, keeping layered sections intact. Place fennel sections around the pan, leaving spaces for the shallots and pear. Add 1 tablespoon of the butter and allow it to melt. Add the pear slices, tucking them between the fennel bulbs. Fill in any open spaces with shallots. Cut the remaining 1 tablespoon butter in half and place on top of the fruit and vegetables. Heat over medium heat until the pears and shallots start to caramelize, about 5 minutes. Remove from the heat and let cool slightly. Sprinkle with the fresh thyme and ¼ cup of the blue cheese. Season with salt and pepper.

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  On a lightly floured surface, gently roll out the puff pastry. Trim the corners slightly. It will shrink up a bit when baked. Carefully place the puff pastry on top of the fennel mixture. Cook for 10 minutes. Reduce the oven temperature to 400°F and cook until golden brown, about 15 minutes more. Serve warm or at room temperature.

1 sheet puff pastry, frozen

3 large shallots, peeled, root ends trimmed (keeping the base intact), and cut lengthwise into thirds

4 tablespoons unsalted butter, divided

1½ fennel bulbs, white bulb only, cut in half lengthwise, root trimmed, sliced into 1-inch pieces

1 cup apple cider

3 tablespoons Pernod (anise-flavored liqueur)

3 tablespoons sugar

1 red or yellow Bartlett pear, cored and cut lengthwise into 2-inch slices

1 teaspoon fresh thyme leaves

½ cup crumbled blue cheese

½ teaspoon salt

¼ teaspoon freshly ground black pepper

sweet potato gratin with garam masala

Today sweet potatoes are becoming more popular and are no longer reserved for the holidays. This is a perfect accompaniment for barbecue ribs, grilled chicken, or pork tenderloin. The gratin turns out with beautiful layers of sweet potatoes and custard filling in between. It tastes a bit like pumpkin pie.

MAKES 6 TO 8 SERVINGS

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  Preheat oven to 375°F. Butter a 10-inch cast iron skillet.

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  In a medium bowl, whisk together the cream, garam masala, ginger, egg yolks, and salt. Arrange one-third of the sweet potato slices in 1 layer in the skillet. Pour 1 cup of the cream mixture over the top. Layer another third of the sweet potatoes, then pour ½ cup of the cream mixture over the top. Add the final third of the sweet potatoes, pour the remaining cream mixture over the top. Dot with the butter and season with salt and pepper. Cover with foil and bake for 20 minutes.

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  Increase the oven temperature to 425°F. Uncover the gratin and bake for another 15 minutes, or until the potatoes are soft and easily pierced with a fork.

1 tablespoon unsalted butter, softened

1½ cups heavy cream

1 teaspoons Garam Masala (see page 56)

3 egg yolks

½ teaspoon kosher salt

2 large sweet potatoes, peeled and sliced ⅛ inch thick

1 tablespoon cold unsalted butter, cut into small pieces

Freshly ground black pepper

roasted broccoli with golden peppers, pine nuts, and raisins

This is a colorful vegetable dish with lots of flavor, especially from the roasted peppers. It’s a good accompaniment for a seared salmon dinner.

MAKES 4 SERVINGS

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  Preheat the oven to 375°F.

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  In a 10-inch cast iron skillet, coat the broccoli, pepper strips, and garlic slices with the olive oil. Add the pine nuts, raisins, red pepper flakes, and lemon zest. Season with salt and pepper and bake for 25 minutes. Serve warm.

1 pound broccoli, trimmed and broken into small pieces

1 yellow bell pepper, seeded and cut into 8 strips, each 2 inches wide

1 orange bell pepper seeded and cut into 8 strips, each 2 inches wide

2 cloves garlic, sliced

¼ cup olive oil

¼ cup pine nuts

½ cup golden raisins, soaked briefly in hot water and drained

Pinch of red pepper flakes

2 teaspoons lemon zest

Salt and freshly ground black pepper

dad’s hot slaw with bacon

This is a family favorite created by Sharon’s dad/Julie’s grandpa. He won his Great Chefs of the West cook’s hat with this recipe. The anchovies dissolve in the hot dressing, which is then stirred into the shredded cabbage, for a tangy blend of salty, savory, and crunchy-sweet cabbage. This side dish is excellent with steaks or seared fish.