Read Cast Iron Skillet Big Flavors Online
Authors: Sharon Kramis
Cast Iron Skillet Big Flavors (37 page)
South African Bobotie,
19
Spicy Apple Cake,
138
Stir-Fried Green Beans with Ginger and Ponzu,
113
Sweet Potato Gratin with Garam Masala,
96
Syrian Zahtar Rub,
52
Tamarind-Ginger Sauce,
82–83
Tricolored Vegetable Cakes,
110
Welsh Cakes,
119
See also
chili peppers
;
spicy dishes
spicy dishes
Chilaquiles,
6–7
Creamy Avocado-Cilantro Sauce,
81
Grilled Chicken Skewers with Spicy Peanut Sauce,
33
Sizzling Shrimp,
41
Yakisoba with Shrimp and Fresh Vegetables,
85
See also
chili peppers
;
chorizo
;
spices
spreads.
See
sauces and spreads, savory
Stew, Mushroom, Onion, and Kale Tuscan Bread,
107
stewing, purchasing cast iron cookware for,
xiv
stir-fries
Ginger Chow Fun Noodles,
64
purchasing cast iron cookware for,
xiv
Quick Stir-Fried Rice with Oregon Bay Shrimp,
109
Stir-Fried Green Beans with Ginger and Ponzu,
113
tips for,
50
Sweet and Sour Sauerkraut Slaw,
78
Sweet and Spicy Cucumbers,
39–40
Sweet Potato Gratin with Garam Masala,
96
Syrian Zahtar Rub,
52
T
Tacos with Avocado Tomatillo Crema, Fish,
62–63
Tamarind-Glazed Crab,
82–83
Tart, Caramelized Fennel, Shallot and Pear Upside-Down,
95
Tart, Fresh Rhubarb and Huckleberry,
124–25
Tea-Smoked Salmon with Apple-Bay Sauce, Jasmine,
68–69
thyme
Caramelized Fennel, Shallot, and Pear Upside-Down Tart,
95
Caramelized Onion Piadina with Chèvre and Kalamata Olives,
126
Chanterelle and Gruyère Strata with Fresh Thyme,
22
Easy Cast Iron Skillet Cassoulet,
58
Herb-Crusted Lamb Tenderloins with Cilantro-Mint Chutney,
51–53
Steak and Guinness Pie,
70–71
Syrian Zahtar Rub,
52
Tinga Poblana with Beef,
84
tomatoes
Butter-Poached Chicken in Garam Masala Sauce with Jasmine Rice,
55–57
Clams with Sausage, Ham, and Spices,
61
Easy Cast Iron Skillet Cassoulet,
58
Fideus de Gambas,
59
Mediterranean Lamb Shanks,
66–67
Pico de Gallo,
62–63
Seared Salmon with Roasted Tomato, Olive, and Bacon Relish,
86
Shrimp with Smoky Tomato Pernod Sauce on Crostini,
29–30
Tinga Poblana with Beef,
84
tortillas
Chilaquiles,
6–7
Fish Tacos with Avocado Tomatillo Crema,
62–63
Tinga Poblana with Beef,
84
Tricolored Vegetable Cakes,
110
Truffle Butter and Rogue River Smoked Blue Cheese, Seared Rib-Eye with,
75–76
Tuna Cakes with Lemon Parsley Sauce, Albacore,
42–43
V
vegetables, roasting tips for,
50
W
washing cast iron cookware,
xv–xvi
Welsh Cakes,
119
Y
Yakisoba with Shrimp and Fresh Vegetables,
85
yeast breads
Caramelized Onion Piadina with Chèvre and Kalamata Olives,
126
Fennel Salt-Crusted Rolls,
139–40
King’s Bread,
129
Rosemary Parmesan Flatbread,
130
about
the
authors
SHARON KRAMIS
(left) is the author of four cookbooks, including
Berries: A Country Garden Cookbook
and
Northwest Bounty
, and coauthor of
The Cast Iron Skillet Cookbook
and
The Dutch Oven Cookbook
. A Northwest native, she holds a degree in food science from the University of Washington and is a former food writer for the
Mercer Island Reporter
. Sharon studied with legendary cooking figure James Beard at his summer cooking school in Seaside, Oregon, for six years. She is a founding member of the International Association of Culinary Professionals and Les Dames d’Escoffier’s Seattle chapter. She continues to participate in menu development for Anthony’s Restaurants in the Northwest. She lives with her husband, Larry, on Hammersley Inlet in South Puget Sound.
JULIE KRAMIS HEARNE
(right) is coauthor of
The Cast Iron Skillet Cookbook
and
The Dutch Oven Cookbook
. She was brought up with a love of food, and has always enjoyed cooking and learning about food. Julie attended Seattle Pacific University for a degree in education, but after taking a food science class she realized where her true passion lay. Julie opened two restaurants with her husband, Harker.
She has taken ongoing classes at the Culinary Institute of America in Napa Valley, and spent a year training with Jerry Traunfeld at the nationally renowned Herbfarm Restaurant in Woodinville, Washington. Julie is a member of Les Dames d’Escoffier’s Seattle chapter and currently teaches cooking classes, works as a consultant, and raises her three boys with her husband in Seattle, Washington. For more information, visit her website:
www.whatsjuliecooking.com
.
Sharon and Julie are either reading about food, cooking, or trying new foods and always learning something along the way.
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