Entry tags:
Cookbook Project, Book #206
"Lodge Best One Dish Recipes"
Holy cow, it's been way too long since I posted here. Apologies; life has been a bit hectic lately.
Anyway. This is somewhere between a magazine and a cookbook. I picked it up mostly because I adore my cast-iron cookware, and will gladly take any excuse to find more reasons to use it. I'd been meaning to use it for a while - in particular, there was a recipe for mussels and chorizo that looked delicious. Unfortunately, food and I have been having a bit of a rocky relationship lately.
So I wound up making Luscious Squares instead, partly because I've never used a cast-iron skillet to make dessert before. These were a bar cookie that bore a strong resemblance to pecan pie - shortbready crust, topping of nuts, butter and brown sugar, baked until gooey and awesome. The recipe originally called for a powdered sugar glaze, but I decided against it - these things were sweet enough on their own; anything more would have taken them into 'cloying.'
Unsurprisingly, they were excellent, and a lot easier than actual pecan pie. And I'm hoping that I feel well enough soon enough to try the other recipe. And once our garden starts producing, there's a recipe for chilaquiles with tomatillo salsa that sounds delicious too.....
Holy cow, it's been way too long since I posted here. Apologies; life has been a bit hectic lately.
Anyway. This is somewhere between a magazine and a cookbook. I picked it up mostly because I adore my cast-iron cookware, and will gladly take any excuse to find more reasons to use it. I'd been meaning to use it for a while - in particular, there was a recipe for mussels and chorizo that looked delicious. Unfortunately, food and I have been having a bit of a rocky relationship lately.
So I wound up making Luscious Squares instead, partly because I've never used a cast-iron skillet to make dessert before. These were a bar cookie that bore a strong resemblance to pecan pie - shortbready crust, topping of nuts, butter and brown sugar, baked until gooey and awesome. The recipe originally called for a powdered sugar glaze, but I decided against it - these things were sweet enough on their own; anything more would have taken them into 'cloying.'
Unsurprisingly, they were excellent, and a lot easier than actual pecan pie. And I'm hoping that I feel well enough soon enough to try the other recipe. And once our garden starts producing, there's a recipe for chilaquiles with tomatillo salsa that sounds delicious too.....