tag:blogger.com,1999:blog-564743273544486262012-02-11T16:40:21.840-08:00A Bachelor's Impulsive Pursuit of Solace, Comfort and Fulfillment in the Kitchen.Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.comBlogger92125CastIronTherapyhttp://feedburner.google.comtag:blogger.com,1999:blog-56474327354448626.post-64676989331565234442012-02-11T16:34:00.001-08:002012-02-11T16:40:21.854-08:002012-02-11T16:40:21.854-08:00<p><a href="http://lh3.ggpht.com/-R8hM6DL0aHM/TzcKcmyxvBI/AAAAAAAAFxI/AuUSUPPtgIA/s1600-h/1%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="1" border="0" alt="1" src="http://lh4.ggpht.com/-FhG8IngMEvA/TzcKdOE4gbI/AAAAAAAAFxQ/rFJDggr3EM4/1_thumb%25255B1%25255D.jpg?imgmax=800" width="364" height="484"></a></p> <p align="center"><font size="1">Not the most impressive thing in pictures I’ll admit.</font></p> <p>I’ve been a bit slow to get started posting this month, so I’m thankful to have the motivator of 52 Weeks of Cooking to keep me from falling too far behind. And none too soon too, tomorrow is Sunday after all, and I rather not be too much of a last minute person.</p> <p>Unlike the last weeks where I had a pretty good idea in mind for what to do off the top of my head, this week actually required some thoughts. The perusal of the Wikipedia article on Brazilian cuisine lent some pretty delicious ideas. The <a href="http://en.wikipedia.org/wiki/Caipirinha">caipirinha</a> was a strong contender, being a cocktail and pretty quick to assemble, but I wasn’t feeling quite luxurious enough this week to go out and buy a bottle of <a href="http://en.wikipedia.org/wiki/Cacha%C3%A7a">cachaça</a> for one week’s post. Another choice I gave a lot of consideration was <a href="http://en.wikipedia.org/wiki/Coxinha">coxinha</a>, a fried finger food filled with chicken and other goodness, which I definitely would have made for a super bowl feast… if I actually had one to go too. Which fell through, so that too, was scrapped.</p> <p><a href="http://lh6.ggpht.com/-gVQ5r_H8gD8/TzcIjZpRI3I/AAAAAAAAFrY/gM8j27kuL50/s1600-h/banhbaobrazilianchocolate%252520018%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="banhbaobrazilianchocolate 018" border="0" alt="banhbaobrazilianchocolate 018" src="http://lh5.ggpht.com/-1nUj8G27Urc/TzcIj43qcCI/AAAAAAAAFrg/yJLcqyGlqWk/banhbaobrazilianchocolate%252520018_thumb%25255B1%25255D.jpg?imgmax=800" width="364" height="484"></a></p> <p>In the end, it was the arrival of my copy of <a href="http://www.amazon.com/gp/product/0743246268/ref=as_li_tf_tl?ie=UTF8&amp;tag=casirothe-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0743246268">Joy of Cooking</a> that gave a solution to the quandary; in a fit of inspiration a day after the book arrived, I flipped to the index and looked for anything “Brazilian.” There was only one entry, Brazilian Chocolate, a hot drink that involves coffee, chocolate, cream, cinnamon, and a few other goodies. I was sold. </p> <a href="http://castirontherapy.blogspot.com/2012/02/52woc-week-6-brazilian-brazilian.html#more">More after the jump »</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-6467698933156523444?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/XtUzTB9_k8GuU3hBKijrL4w22m4/0/da"><img src="http://feedads.g.doubleclick.net/~a/XtUzTB9_k8GuU3hBKijrL4w22m4/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/XtUzTB9_k8GuU3hBKijrL4w22m4/1/da"><img src="http://feedads.g.doubleclick.net/~a/XtUzTB9_k8GuU3hBKijrL4w22m4/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/2RHrroCitB8" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com0http://castirontherapy.blogspot.com/2012/02/52woc-week-6-brazilian-brazilian.htmltag:blogger.com,1999:blog-56474327354448626.post-73659192152819424452012-01-31T00:56:00.001-08:002012-01-31T00:58:38.445-08:002012-01-31T00:58:38.445-08:00<p><a href="http://lh3.ggpht.com/-z-6t-QJQm2Y/TyesPuNxdeI/AAAAAAAAFhw/0cflwEOmFnA/s1600-h/Drunkchicken001%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="Drunkchicken001" border="0" alt="Drunkchicken001" src="http://lh6.ggpht.com/-6fejYiEbEJw/TyesQfLVqDI/AAAAAAAAFh4/B1LoQMi3pIE/Drunkchicken001_thumb.jpg?imgmax=800" width="574" height="432"></a></p> <p align="center"><font size="1">Drunken chicken has a great chew and intriguing flavor.</font></p> <p align="left">It’s week 5 of 52 Weeks of cooking, and the theme is alcohol! Awesome! Hard to believe it is 5 weeks already, that means that the year is almost a tenth of the way over. This challenge makes the year feel like it’s going pretty fast…</p> <p>Now, I am no stranger to alcohol, and no stranger to cooking with alcohol either; beer marinades, wine reductions, beer batters, are all excellent ways to make use of alcohol to enhance the taste of food.</p> <p>But one obvious recipe that I never got around to making was Drunken Chicken. At the heart of it, it is simply chicken prepared gently by steaming or poaching, and then allowed to marinate after cooking in a mixture of stock and rice wine.</p> <p>This strikes me as a pretty good warm weather food given that it is served chilled, and the sweetness and chewiness of the dish is very nice as well. I’ve added some my own adjustments to correct <a href="http://rasamalaysia.com/drunken-chicken/2/">the original recipe a bit.</a></p> <p>As always, full recipe at the end.</p> <a href="http://castirontherapy.blogspot.com/2012/01/for-alcohol-week-getting-poultry.html#more">More after the jump »</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-7365919215281942445?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/1cYvEX-iP4CCmpWPplJbMYUApns/0/da"><img src="http://feedads.g.doubleclick.net/~a/1cYvEX-iP4CCmpWPplJbMYUApns/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/1cYvEX-iP4CCmpWPplJbMYUApns/1/da"><img src="http://feedads.g.doubleclick.net/~a/1cYvEX-iP4CCmpWPplJbMYUApns/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/ZZ-2ec-nol4" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com2http://castirontherapy.blogspot.com/2012/01/for-alcohol-week-getting-poultry.htmltag:blogger.com,1999:blog-56474327354448626.post-5485532958614574252012-01-26T20:29:00.001-08:002012-01-26T23:09:55.927-08:002012-01-26T23:09:55.927-08:00<p><a href="http://lh4.ggpht.com/-H5kxanDjxWM/TyIndMZprlI/AAAAAAAAFR4/98Tw1cwO3EU/s1600-h/newyearsfritterscat%252520066%25255B7%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="newyearsfritterscat 066" border="0" alt="newyearsfritterscat 066" src="http://lh5.ggpht.com/-2aLSBXXchtg/TyIndpywVmI/AAAAAAAAFSA/7KXy7309A_M/newyearsfritterscat%252520066_thumb%25255B1%25255D.jpg?imgmax=800" width="574" height="432"></a></p> <p><a href="http://www.reddit.com/r/52weeksofcooking/">Week 4 of 52 weeks of cooking</a>, and the theme is pan frying. In case you’re wondering what happened in week three, <a href="http://i.imgur.com/Bl6vQ.jpg">it’s best not to dwell on it</a>. <a href="http://castirontherapy.blogspot.com/2012/01/post-apocalyptic-dining-creative-use-of.html">Actually, maybe you can if you like</a>. I’m going to take two birds our with one stone here by also using one of the formula’s from <a href="http://www.amazon.com/gp/product/1416571728/ref=as_li_tf_tl?ie=UTF8&amp;tag=casirothe-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1416571728">Michael Ruhlman&#39;s Ratio</a>, fritter batter. Another down, maybe 27 more to go.</p> <p>Fritter batter’s ratio is a pretty simple one, and very versatile to use. Two parts flour, two parts liquid, one part egg. A little bit of baking powder to help with leavening, a bit of salt to bring out the flavor. This is the foundation through which a huge array of garnishes can be pulled together with different flavor combinations for an easy snack.</p> <a href="http://castirontherapy.blogspot.com/2012/01/take-time-to-fritter-away-day.html#more">More after the jump »</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-548553295861457425?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/4eRXab454JFVCWxop_eXCSepwdw/0/da"><img src="http://feedads.g.doubleclick.net/~a/4eRXab454JFVCWxop_eXCSepwdw/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/4eRXab454JFVCWxop_eXCSepwdw/1/da"><img src="http://feedads.g.doubleclick.net/~a/4eRXab454JFVCWxop_eXCSepwdw/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/K_aaHZpZDc8" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com2http://castirontherapy.blogspot.com/2012/01/take-time-to-fritter-away-day.htmltag:blogger.com,1999:blog-56474327354448626.post-20583149313374455962012-01-23T11:10:00.000-08:002012-01-23T15:59:50.940-08:002012-01-23T15:59:50.940-08:00<p>Foreword: Now, some of you might be wondering to yourself what on earth this post is about. Since when did Cast Iron Therapy become a post apocalyptic survival themed blog? For those of you who are thinking to yourself, thank goodness, it’s about time he cracked and started writing something <em>really </em>interesting, I’ve got bad news for you, this is probably just a one shot deal (unless response is strangely huge and outspoken in favor of spots like this).</p> <p>The good news is that this post is dedicated to <a href="http://machineageproductions.com/">Filamena Young and David Hill’s</a> latest project, desktop roleplaying game <a href="http://www.kickstarter.com/projects/machineage/flatpack-fix-the-future-optimistic-apocalyptic-rpg"><em>Flatpack: Fix the Future</em></a><em> </em>with a unique “Optimistic Apocalyptic” theme. The beta looks great and I can’t wait to see the final product. </p> <p>David and Filamena are currently raising funds on <a href="http://www.kickstarter.com/projects/machineage/flatpack-fix-the-future-optimistic-apocalyptic-rpg">Kickstarter</a> right now, and I’m recommending you go check it out. I’ve contributed, not only because it looks like a worthy and awesome game, but also because you get some AWESOME SWAG too. I know they’ve raised what they needed, but if we can get to the next milestone we’ll get even more stuff! </p> <p>Now that the preliminaries are out of the way, prepare yourself (perhaps with alcohol) for my first foray into an “in character” post. With luck it won’t make you want to bash your head in. Now, please forget all this and enjoy the post.</p> <p>Special credit to <a href="http://mightynightgaunt.com/">Jeremy Kostiew of Mighty Nightgaunt</a> for his splendid illustration.</p> <p><em>***</em></p> <p><em>On Xenta Gotida’s night table a small bound sheaf of papers greeted her eyes in the dim light. Flicking on her headlamp, she sighed as she picked it up and read the note tacked beside it. Her father, already off on his journey. Smirking ruefully at his expected disappearance before her journey, she glanced quickly at the cover, titled “A Senior Pot Slinger’s Notes to a Wayward Daughter.” </em></p> <p><em><a href="http://lh5.ggpht.com/-5EK8faQfxNc/Tx2i__sYVXI/AAAAAAAAFRI/bCiz9ELlvgk/s1600-h/CIT_ASPSNTAWD%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="CIT_ASPSNTAWD" border="0" alt="CIT_ASPSNTAWD" src="http://lh5.ggpht.com/-h2zMWx-zVIY/Tx2jA8sYMSI/AAAAAAAAFRQ/6ldmlon5hng/CIT_ASPSNTAWD_thumb.jpg?imgmax=800" width="574" height="432"></a></em></p> <p><em>With a carefulness that betrayed her fondness for her father, she opened the makeshift booklet and began to read the first few pages…</em></p> <a href="http://castirontherapy.blogspot.com/2012/01/post-apocalyptic-dining-creative-use-of.html#more">More after the jump »</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-2058314931337445596?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/QeS4dnIt3vSXHs5uwnty_5iud_o/0/da"><img src="http://feedads.g.doubleclick.net/~a/QeS4dnIt3vSXHs5uwnty_5iud_o/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/QeS4dnIt3vSXHs5uwnty_5iud_o/1/da"><img src="http://feedads.g.doubleclick.net/~a/QeS4dnIt3vSXHs5uwnty_5iud_o/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/x5xWEhliMMw" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com0http://castirontherapy.blogspot.com/2012/01/post-apocalyptic-dining-creative-use-of.htmltag:blogger.com,1999:blog-56474327354448626.post-24583475461809590522012-01-16T09:00:00.000-08:002012-01-16T09:00:07.620-08:002012-01-16T09:00:07.620-08:00<p><a href="http://lh6.ggpht.com/-O0QytEjcIBU/TxMd048zNuI/AAAAAAAAFCA/iL_Np4vzbtc/s1600-h/Winston001%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Winston001" border="0" alt="Winston001" src="http://lh6.ggpht.com/-hK4HbXZHMbY/TxMd1qnk-mI/AAAAAAAAFCI/3FCI5Rv9UBI/Winston001_thumb.jpg?imgmax=800" width="574" height="432"></a></p> <p>Yesterday I promised that my next post would be something to knock your socks off. Well here it is, my latest original recipe, the Winston. I’m not going to say this is a quick thing to do, and there’s a few different recipes involved in the making of this. </p> <p>I’ll just lay out what the Winston is before I get too far into storytelling mode. </p> <p>It’s an open faced sandwich with a buttered and grilled French roll, slathered with an aioli, which is topped with slices of grilled country style rib glazed with root beer barbecue sauce, slather with even more root beer barbecue sauce, and top all that with a generous pile of light and tangy honey mustard barbecue sauce. </p> <p>What brought about the Winston? It was actually the dish I came up with to serve to the professional taster for the MasterChef casting call a few months back. While I haven’t been selected to be on the show (at least I don’t think so!) I can state this one awesome fact. </p> <p><em>The taster went for seconds.</em> Not trying to brag <em>too much</em>, but he didn’t do that for anyone else on my row! Ok, maybe I’m bragging just a little bit. But there you have it, not just from my opinion, or even my friends’ opinions, but also the actions of a professional taster. </p> <p>Why the Winston? I wanted to showcase the ribs which has been a friend favorite, but in a way that mitigates the lack of impact of it coming straight off the grill, and I didn’t really trust the tasters to completely remove the last of good temperature from their calculations of how good a dish is. An open faced sandwich sounded like a good idea to me, and was met with hearty approval from my chums on Google+. I’d say the results show that their faith was not ill placed!</p> <p>For those of you who are curious about the MasterChef tryout process, here’s a handy picture to get you started. This laminated piece of paper highlights what all the preparation, hard work and waiting comes down to in the end. </p> <p><a href="http://lh3.ggpht.com/-rCxzBhAsd4U/TxPa0l75EcI/AAAAAAAAFGI/2wO0m8hoktk/s1600-h/bigassweekend%252520022%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="bigassweekend 022" border="0" alt="bigassweekend 022" src="http://lh6.ggpht.com/-FwhweEK5Rr4/TxPa1Z7RpFI/AAAAAAAAFGQ/_RDsipohgxc/bigassweekend%252520022_thumb.jpg?imgmax=800" width="574" height="432"></a></p> <p> </p> <a href="http://castirontherapy.blogspot.com/2012/01/masterchef-tryouts-submission-and-cast.html#more">More after the jump »</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-2458347546180959052?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/DmpK7RBM6ipi2A8v-nWBuv5V6Go/0/da"><img src="http://feedads.g.doubleclick.net/~a/DmpK7RBM6ipi2A8v-nWBuv5V6Go/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/DmpK7RBM6ipi2A8v-nWBuv5V6Go/1/da"><img src="http://feedads.g.doubleclick.net/~a/DmpK7RBM6ipi2A8v-nWBuv5V6Go/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/OvXe0FyBo34" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com4http://castirontherapy.blogspot.com/2012/01/masterchef-tryouts-submission-and-cast.htmltag:blogger.com,1999:blog-56474327354448626.post-26329797128548516642012-01-15T21:35:00.000-08:002012-01-15T21:36:52.751-08:002012-01-15T21:36:52.751-08:00<p>I’m going to be honest here; growing up, I actually somewhat liked Kentucky Fried Chicken’s coleslaw. My mother seemed to have a bit of a fondness to it, and I could handle small bites of it from time to time when I wasn’t focused on the mashed potatoes and gravy, further proof of my lack of good taste in youth.</p> <p>It wasn’t until later (much, much later) that I realized that coleslaw could be elevated to something far beyond a very sweet mayonnaise laden mass of limp vegetables.</p> <p>After a bit of research and tinkering, this is my version of a slightly sweet and tangy coleslaw. Clear measurements at the end of the post.</p> <p>First thing you need for coleslaw are the vegetables. Cabbage, onion, celery and a carrot are required. Green bell pepper (not pictured) is not, but a welcome addition. Unless you have a friend who is highly allergic to it. Which I do. </p> <p>I’m just making a modest batch of coleslaw this time, so I only needed about a third of that cabbage and half the onion pictured.</p> <p><a href="http://lh4.ggpht.com/-vp9xy23LS5k/Tvp1SRy8CxI/AAAAAAAAEXE/HFTeMR8R9Uk/s1600-h/christmas%252520party%252520053.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="christmas party 053" border="0" alt="christmas party 053" src="http://lh6.ggpht.com/-SFyWNE1oDB4/Tvp1TEMbhtI/AAAAAAAAEXM/_pxBAsVLdLc/christmas%252520party%252520053_thumb.jpg?imgmax=800" width="574" height="432"></a></p> <p>Beyond the vegetables, you need flavor of course. Paprika, apple cider vinegar, honey mustard, olive oil and ground white pepper are what I use to bind everything together, along with an optional certain something. More on that later.</p> <p><a href="http://lh4.ggpht.com/-Ztd76m3VaLc/Tvp1T-ZeHdI/AAAAAAAAEXU/s9UEILHFDqY/s1600-h/christmas%252520party%252520064%25255B2%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="christmas party 064" border="0" alt="christmas party 064" src="http://lh5.ggpht.com/-3jqy_-2_JWk/Tvp1UWwVmAI/AAAAAAAAEXc/1-rhHkF4Yno/christmas%252520party%252520064_thumb%25255B2%25255D.jpg?imgmax=800" width="574" height="432"></a></p> <p align="center"><font size="1">Yes, my family keeps white pepper in the black pepper container. We’re very frugal around here.</font></p> <a href="http://castirontherapy.blogspot.com/2011/12/light-and-tangy-honey-mustard-coleslaw.html#more">More after the jump »</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-2632979712854851664?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/DuHhxDgLKYASJYOuFIVDI410-Ys/0/da"><img src="http://feedads.g.doubleclick.net/~a/DuHhxDgLKYASJYOuFIVDI410-Ys/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/DuHhxDgLKYASJYOuFIVDI410-Ys/1/da"><img src="http://feedads.g.doubleclick.net/~a/DuHhxDgLKYASJYOuFIVDI410-Ys/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/2K4sGZVMnbU" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com0http://castirontherapy.blogspot.com/2011/12/light-and-tangy-honey-mustard-coleslaw.htmltag:blogger.com,1999:blog-56474327354448626.post-26787060335282520472012-01-13T10:05:00.001-08:002012-01-13T14:07:13.866-08:002012-01-13T14:07:13.866-08:00<p><a href="http://lh4.ggpht.com/-3k99u1VB95c/TxBx2THChYI/AAAAAAAAE5A/2NK-21XjnXc/s1600-h/Forimgur%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="Forimgur" border="0" alt="Forimgur" src="http://lh4.ggpht.com/-RpCsJdi09oU/TxBx3Azvf2I/AAAAAAAAE5I/d35somVs1zM/Forimgur_thumb.jpg?imgmax=800" width="574" height="432" /></a></p> <p>Late last year an acquaintance of mine recommended that I check out the cooking blog <a href="http://innatthecrossroads.com/">Inn at the Crossroads</a>, given its admirable combination of the nerdy, fantastical and culinary; to be specific, Inn at the Crossroads is a blog dedicated to the dishes featured in George R.R. Martin’s <a href="http://en.wikipedia.org/wiki/A_Song_of_Ice_and_Fire">epic series A Song of Ice and Fire</a>, and when possible, comparing modern and medieval versions of those dishes. Having such a cohesive theme to such an awesome subject appeals to me greatly, and it’s something I aspire to be able to do with greater frequency in upcoming months.</p> <p>That said, this blog definitely deserves a hearty plug from my own humble blog, and what better way to do that than to shamelessly use one of their recipes as inspiration for one of my postings? I’m sure you can list several, but don’t answer, that was a rhetorical question. </p> <p>As for the recipe of the day, I opted to use <a href="http://innatthecrossroads.com/2011/11/14/lemon-curd/">their lemon curd recipe</a>. Rich, buttery, slightly tart and wonderfully sweet, this amazing spread is fantastic on biscuits, scones, vanilla ice cream, sugar cookies or as a filling for any number of baked goods, including lemon meringue pies. Come to think of it, that might be a good way to use the extra egg whites that are are a byproduct of this recipe. In the near term, I think I shall use some of it on pancakes this coming weekend. Or maybe waffles.</p> <p>The ingredients are simple, the technique straightforward. </p> <p>For the recipe in quicker form <a href="http://innatthecrossroads.com/2011/11/14/lemon-curd/">I’ll direct you back towards Inn at the Crossroads</a>. </p> <p>Sugar, butter, lemon and the yolks of five eggs are what is required.</p> <p><a href="http://lh5.ggpht.com/-u09VX2gUCMU/TxBx324tCCI/AAAAAAAAE5Q/bdLgKXx4aH8/s1600-h/winterfun%252520255%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 255" border="0" alt="winterfun 255" src="http://lh6.ggpht.com/-JDEhgosSROQ/TxBx4XvADrI/AAAAAAAAE5Y/3DJbE5A6eBI/winterfun%252520255_thumb.jpg?imgmax=800" width="574" height="432" /></a></p> <p>First thing is to deal with the butter, a stick of it. Preferably well refrigerated as this will make it easier to cut up.</p> <p><a href="http://lh3.ggpht.com/-E6nNW8JSth8/TxBx5HGCGZI/AAAAAAAAE5g/6grcubLcrnA/s1600-h/winterfun%252520256%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 256" border="0" alt="winterfun 256" src="http://lh5.ggpht.com/-z-7a89N6Qks/TxBx5vuqYKI/AAAAAAAAE5o/c4lvaELx4lg/winterfun%252520256_thumb.jpg?imgmax=800" width="574" height="432" /></a></p> <p>The aim is to make several pats of butter, which is then chilled while assembling everything else. </p> <p><a href="http://lh3.ggpht.com/-ZNp4lFZ_y3Y/TxBx6Lq61JI/AAAAAAAAE5w/bSl0C6dAP7Y/s1600-h/winterfun%252520257%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 257" border="0" alt="winterfun 257" src="http://lh5.ggpht.com/-kUFsX0mNEdA/TxBx60i5AtI/AAAAAAAAE54/qel45naIdY4/winterfun%252520257_thumb.jpg?imgmax=800" width="574" height="432" /></a></p> <p>Then fill up a saucepan partway with water and bring to a simmer. The saucepan needs to be able to support a mixing bowl on top of it without the mixing bowl contacting the water, so keep that in mind.</p> <p><a href="http://lh3.ggpht.com/-CbholQ8dPHw/TxCrDtggfQI/AAAAAAAAFBw/onK9KSXYXq8/s1600-h/winterfun%252520279%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 279" border="0" alt="winterfun 279" src="http://lh5.ggpht.com/-S7txRIc5ksw/TxCrEHPYSAI/AAAAAAAAFB4/iJgrtaF9zOk/winterfun%252520279_thumb%25255B1%25255D.jpg?imgmax=800" width="574" height="432" /></a></p> <p>&#160;</p> <p>Next, zest four lemons. Having a zester really makes this job easier. A grater can work as well, and in a pinch, a paring knife will do too, but will require a good technique to avoid taking too much of the pith with it. </p> <p><a href="http://lh6.ggpht.com/-_MA4LZdsEQQ/TxBx7XyQPOI/AAAAAAAAE6A/Fx4rXwGAj2M/s1600-h/winterfun%252520258%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 258" border="0" alt="winterfun 258" src="http://lh3.ggpht.com/-gqUccOJK4sI/TxBx79uf1XI/AAAAAAAAE6I/dhfktwXlzAw/winterfun%252520258_thumb.jpg?imgmax=800" width="364" height="484" /></a></p> <p>With the lovely pile of lemon zest before&#160; your eyes, it’s almost a shame to…</p> <p><a href="http://lh5.ggpht.com/-Z9Magzi0Pd4/TxBx8dwHLrI/AAAAAAAAE6Q/-wlkvz8nsMo/s1600-h/winterfun%252520263%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 263" border="0" alt="winterfun 263" src="http://lh5.ggpht.com/-Xqgs84FbNfw/TxBx9O5wxTI/AAAAAAAAE6Y/YyKzXDnlfw0/winterfun%252520263_thumb.jpg?imgmax=800" width="574" height="432" /></a></p> <p>Slice it into tiny little pieces. Almost. The rewards are worth it though, so don’t feel too bad.</p> <p><a href="http://lh4.ggpht.com/-uwYHtqW_YS8/TxBx-1oMToI/AAAAAAAAE6w/zdYZajqy3tY/s1600-h/winterfun%252520265%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 265" border="0" alt="winterfun 265" src="http://lh5.ggpht.com/-7orGzu9FrbY/TxBx_ThH_nI/AAAAAAAAE64/b97Ea085Buk/winterfun%252520265_thumb.jpg?imgmax=800" width="574" height="432" /></a></p> <p><a href="http://lh4.ggpht.com/-9NEsGhNhOqU/TxBx_-RE4gI/AAAAAAAAE7A/zau1Sw7d39c/s1600-h/winterfun%252520266%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 266" border="0" alt="winterfun 266" src="http://lh5.ggpht.com/-KCcGdy3DOss/TxByAu8u8UI/AAAAAAAAE7I/PQKb8ENqQsc/winterfun%252520266_thumb.jpg?imgmax=800" width="574" height="432" /></a></p> <p>Now let’s get cracking.. on some eggs. I like to have two bowls so I can crack the whites into one and separate the yolks into another. Easier for quality control that way.</p> <p><a href="http://lh6.ggpht.com/-mp-QoFntxPo/TxByCUZ4HJI/AAAAAAAAE7g/cTjDz52ZzZQ/s1600-h/winterfun%252520269%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 269" border="0" alt="winterfun 269" src="http://lh6.ggpht.com/-_IJVvYyZ2Vg/TxByCztOFgI/AAAAAAAAE7o/UVBUxbFvisY/winterfun%252520269_thumb.jpg?imgmax=800" width="574" height="432" /></a></p> <p>Yolks done, we return to the neglected zested lemons.</p> <p><a href="http://lh4.ggpht.com/-1CQp66VaI48/TxByF3AkpmI/AAAAAAAAE8Q/wPjzH3lZrQ4/s1600-h/winterfun%252520273%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 273" border="0" alt="winterfun 273" src="http://lh3.ggpht.com/-Py47MJoPCvE/TxByGWad5MI/AAAAAAAAE8Y/UlTfE_rnWK4/winterfun%252520273_thumb.jpg?imgmax=800" width="364" height="484" /></a></p> <p>Juice the lemons by whatever means you have available. Normally I don’t use a juicer, but with four lemons rather than just one I feel rather justified in utilizing the handy tool.</p> <p><a href="http://lh5.ggpht.com/-YpoXnzxhUBM/TxByGuayI0I/AAAAAAAAE8g/zFVTtdVksT4/s1600-h/winterfun%252520274%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 274" border="0" alt="winterfun 274" src="http://lh3.ggpht.com/-jvS_dUxfeCo/TxByHE1KMjI/AAAAAAAAE8o/TslpVHRgVSw/winterfun%252520274_thumb.jpg?imgmax=800" width="364" height="484" /></a></p> <p>Even the leftovers are pretty in this recipe. </p> <p><a href="http://lh4.ggpht.com/-gda1uRu4UXg/TxByJBoTftI/AAAAAAAAE9A/Nz5GoxGNfdo/s1600-h/winterfun%252520276%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 276" border="0" alt="winterfun 276" src="http://lh3.ggpht.com/-chheREgKhiE/TxByJ3HvN_I/AAAAAAAAE9I/ZL4PGTRQeu8/winterfun%252520276_thumb.jpg?imgmax=800" width="574" height="432" /></a></p> <p>A third of a cup of liquid is needed. In my case, I didn’t need to add any cold water to the lemon juice, but if you do need it, go for it. </p> <p><a href="http://lh4.ggpht.com/-EW5OOgBONYo/TxByKCsfVNI/AAAAAAAAE9Q/6PMQAeyOrvQ/s1600-h/winterfun%252520277%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 277" border="0" alt="winterfun 277" src="http://lh4.ggpht.com/-zA-mxtZ4crw/TxByK4kA9RI/AAAAAAAAE9Y/-omSTGoQukk/winterfun%252520277_thumb.jpg?imgmax=800" width="364" height="484" /></a></p> <p>Now to get to the meat of the assembly now that preps over. Into a&#160; mixing bowl (not a plastic one)&#160; add the egg yolks. </p> <p><a href="http://lh5.ggpht.com/-nOpreN-2NOw/TxByMbpjC1I/AAAAAAAAE9w/GF5FwKotpUs/s1600-h/winterfun%252520280%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 280" border="0" alt="winterfun 280" src="http://lh3.ggpht.com/-vxEApUPOkHM/TxByM8mnrCI/AAAAAAAAE94/G_Lg0HGozIA/winterfun%252520280_thumb.jpg?imgmax=800" width="574" height="432" /></a></p> <p>Then add a cup of sugar and whisk until smooth, about a minute. </p> <p><a href="http://lh4.ggpht.com/-94h6-VEephM/TxByNnQ5sII/AAAAAAAAE-A/9Qs9cV7YfYg/s1600-h/winterfun%252520281%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 281" border="0" alt="winterfun 281" src="http://lh4.ggpht.com/--6fasoCABe8/TxByOMaPIrI/AAAAAAAAE-I/EwIpnjvw9-U/winterfun%252520281_thumb.jpg?imgmax=800" width="574" height="432" /></a></p> <p>A nice bright yellow is what we’re going for.</p> <p><a href="http://lh5.ggpht.com/--PBueAokG_o/TxByPy0JRCI/AAAAAAAAE-g/-uJWLWsMxG4/s1600-h/winterfun%252520283%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 283" border="0" alt="winterfun 283" src="http://lh3.ggpht.com/-U0s3YeJ3A0E/TxByQT0lu6I/AAAAAAAAE-o/XwX6EqpOJgg/winterfun%252520283_thumb.jpg?imgmax=800" width="574" height="432" /></a></p> <p>Then add the juice and lemon zest and whisk thoroughly.</p> <p><a href="http://lh3.ggpht.com/-MNAAmpUcoGE/TxByQxgrEfI/AAAAAAAAE-w/dMDCtHVb9WE/s1600-h/winterfun%252520284%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 284" border="0" alt="winterfun 284" src="http://lh4.ggpht.com/-PilqXMYwqho/TxByRjDVZcI/AAAAAAAAE-4/eqvBXQf3yQo/winterfun%252520284_thumb.jpg?imgmax=800" width="574" height="432" /></a></p> <p>Then place the mixing bowl on top of the saucepan of simmering water and whisk until it gets thick enough about 8 minutes.</p> <p><a href="http://lh5.ggpht.com/-xdmK1FMhcdA/TxByTUSP_UI/AAAAAAAAE_Q/WNn6wfQcnFM/s1600-h/winterfun%252520290%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 290" border="0" alt="winterfun 290" src="http://lh3.ggpht.com/-KDoSKyDBNR0/TxByT0LjbzI/AAAAAAAAE_Y/uClPg70hYqU/winterfun%252520290_thumb.jpg?imgmax=800" width="574" height="432" /></a></p> <p>The mixture is properly thickened when&#160; you can coat the back of a spoon with it and draw a line through it. Remove the mixing bowl from the saucepan, and don’t forget to turn off your stove. </p> <p><a href="http://lh5.ggpht.com/-Y0nnRIrBkbc/TxByUdanUeI/AAAAAAAAE_g/8U-rXxkqxxI/s1600-h/winterfun%252520291%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 291" border="0" alt="winterfun 291" src="http://lh4.ggpht.com/-4K9TKuelyhA/TxByU40ocNI/AAAAAAAAE_o/6vijkahFvSM/winterfun%252520291_thumb.jpg?imgmax=800" width="364" height="484" /></a></p> <p>And now the pats of butter.</p> <p><a href="http://lh5.ggpht.com/-bEZ8vzTceCA/TxByVbBrbNI/AAAAAAAAE_w/6JTwL2IKPiw/s1600-h/winterfun%252520293%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 293" border="0" alt="winterfun 293" src="http://lh5.ggpht.com/-aJA5lZJKvT8/TxByV439nAI/AAAAAAAAE_4/GCbRzalcILU/winterfun%252520293_thumb.jpg?imgmax=800" width="574" height="432" /></a></p> <p>Whisk them into the mixture, one by one, making use of the residual heat to melt them.</p> <p><a href="http://lh4.ggpht.com/-BwnwlRjD7kc/TxByWQ2O0RI/AAAAAAAAFAA/U55YkIvKpDI/s1600-h/winterfun%252520294%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 294" border="0" alt="winterfun 294" src="http://lh3.ggpht.com/-3o4lzioVelI/TxByW8HTkHI/AAAAAAAAFAI/apvvHRPvgAo/winterfun%252520294_thumb.jpg?imgmax=800" width="574" height="432" /></a></p> <p>It helps if you aren’t taking pictures, or have someone to take them for you.</p> <p><a href="http://lh4.ggpht.com/-hFNxxkX0DQ0/TxByXcvKVUI/AAAAAAAAFAQ/XG9ku9UNokA/s1600-h/winterfun%252520297%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 297" border="0" alt="winterfun 297" src="http://lh4.ggpht.com/-hfx80dGKzUc/TxByX2vwHLI/AAAAAAAAFAY/RLb27Qk7LDM/winterfun%252520297_thumb.jpg?imgmax=800" width="574" height="432" /></a></p> <p>When you’re done incorporating the butter, take a breath of relief.</p> <p><a href="http://lh5.ggpht.com/-IUsK-AmW2dI/TxByYk6CzkI/AAAAAAAAFAg/3YkK3-627fQ/s1600-h/winterfun%252520299%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 299" border="0" alt="winterfun 299" src="http://lh5.ggpht.com/-Oi8KtIc-imY/TxByZBoEmzI/AAAAAAAAFAo/ACfb6vfmCCI/winterfun%252520299_thumb.jpg?imgmax=800" width="574" height="432" /></a></p> <p>Put your zest into a clean bowl and cover with plastic wrap and chill. </p> <p><a href="http://lh6.ggpht.com/-ZRTX9y8Ysio/TxByZ8ROqBI/AAAAAAAAFAw/Op1hAhTmNrA/s1600-h/winterfun%252520301%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 301" border="0" alt="winterfun 301" src="http://lh3.ggpht.com/-D_CaF3MpWlc/TxByapc4TQI/AAAAAAAAFA4/T_celA349ss/winterfun%252520301_thumb.jpg?imgmax=800" width="574" height="432" /></a></p> <p>While you impatiently wait for it to chill, now’s a good time to clean the mixing bowl with your fingers. Imagine the rest.</p> <p><a href="http://lh6.ggpht.com/-RxZGNuOogmY/TxBybHFp9YI/AAAAAAAAFBA/uqMUBUs-_KQ/s1600-h/winterfun%252520302%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 302" border="0" alt="winterfun 302" src="http://lh6.ggpht.com/-vLGUCFEDI0M/TxByb3i2o6I/AAAAAAAAFBI/5HnGVilvvBc/winterfun%252520302_thumb.jpg?imgmax=800" width="574" height="432" /></a></p> <p>When you’re good and ready, think of whatever sinful ideals you have to use the lemon curd. I think a sugar cookie and a dab of vanilla ice cream would be quite lovely.</p> <p><a href="http://lh5.ggpht.com/-vVpdAPTgsdI/TxBycZM_7fI/AAAAAAAAFBQ/RwpCMZBDQ_M/s1600-h/winterfun%252520305%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 305" border="0" alt="winterfun 305" src="http://lh6.ggpht.com/-TQbAZSmk3h4/TxByczPy9NI/AAAAAAAAFBY/O2lMCge3kkE/winterfun%252520305_thumb.jpg?imgmax=800" width="574" height="432" /></a></p> <p>Lovely indeed. The smooth creaminess of the pleasantly tart curd marries sinfully with the vanilla ice cream, and makes the plain sugar cookie anything but. </p> <p><a href="http://lh4.ggpht.com/-KZEZzT5J_xw/TxBydKHzWzI/AAAAAAAAFBg/157nSLQRTQs/s1600-h/winterfun%252520310%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="winterfun 310" border="0" alt="winterfun 310" src="http://lh4.ggpht.com/-XM84Q5a0oZE/TxBydqF5iJI/AAAAAAAAFBo/qgf_3LmQ-qE/winterfun%252520310_thumb.jpg?imgmax=800" width="574" height="432" /></a></p> <p>Thanks for reading and remember again to check out <a href="http://innatthecrossroads.com/">Inn at the Crossroads</a> if you really want to get your fill of fantasy inspired cooking. </p> <div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-2678706033528252047?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/HPZ9YJCdoLOzXqLQF3K-E1f43c0/0/da"><img src="http://feedads.g.doubleclick.net/~a/HPZ9YJCdoLOzXqLQF3K-E1f43c0/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/HPZ9YJCdoLOzXqLQF3K-E1f43c0/1/da"><img src="http://feedads.g.doubleclick.net/~a/HPZ9YJCdoLOzXqLQF3K-E1f43c0/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/_-6qaGFc8o8" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com4http://castirontherapy.blogspot.com/2012/01/inn-at-crossroads-tribute-post-lemon.htmltag:blogger.com,1999:blog-56474327354448626.post-72262376472770460182012-01-10T17:34:00.001-08:002012-01-13T09:17:07.586-08:002012-01-13T09:17:07.586-08:00<p>2012 is going very well so far. In addition to some very good personal developments in my life, the blog is getting off to a rapid start. This momentum continues to build thanks to my dear friend, Angela McComb, who I’ve <a href="http://castirontherapy.blogspot.com/2011/11/one-turkey-cut-up-and-done-three-ways.html">mentioned in an earlier post under her moniker Maully Millions</a> (check out her blog, <a href="http://creativityincaptivity.blogspot.com/">Creativity in Captivity</a>!) </p> <p>Today, she contributes even further by gracing the blog in guest post format with her wit, salty language, and a treasured family recipe for gumbo, something I am convinced I must do on my own at some point in the near future. </p> <p>Without further ado, I’ll let her words and pictures speak on her behalf!*</p> <p><font size="1">*The following words, photos and opinions do not necessarily reflect the views of Cast Iron Therapy. But they probably do.</font></p> <p>My paternal grandmother was the best cook in the world.  She made the most amazing food, and taught me how to measure ingredients in the palm of my hand.  Gram originally hailed from an unpronounceable and unspellable city in northern Louisiana, and the area definitely influenced her cooking.  She liked things spicy.  And hot.  Or preferably spicy and hot.  When my parents were still together, she taught my mom how to make this fabulous gumbo recipe.  We’re pretty sure she pulled it out of a magazine sometime in the 1970’s, hence the demands for margarine (actually, “Oleo”), not butter.  She passed away when I was 10, and my mom and I started cooking her gumbo for family holidays when I was a teenager, as a way of honoring her.  And because her gumbo is freaking delicious.</p> <a href="http://castirontherapy.blogspot.com/2012/01/guest-post-2-angelas-grams-gumbo.html#more">More after the jump »</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-7226237647277046018?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/jdkkaDZAgDuboKWggsts9wqAxQI/0/da"><img src="http://feedads.g.doubleclick.net/~a/jdkkaDZAgDuboKWggsts9wqAxQI/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/jdkkaDZAgDuboKWggsts9wqAxQI/1/da"><img src="http://feedads.g.doubleclick.net/~a/jdkkaDZAgDuboKWggsts9wqAxQI/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/YR7ua5SRUtg" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com2http://castirontherapy.blogspot.com/2012/01/guest-post-2-angelas-grams-gumbo.htmltag:blogger.com,1999:blog-56474327354448626.post-23332110345036074212012-01-09T22:21:00.001-08:002012-01-09T22:21:09.373-08:002012-01-09T22:21:09.373-08:00<p><a href="http://lh6.ggpht.com/-PeTEHHsds18/TwvYQnhwwhI/AAAAAAAAEk0/bRP6AO8UFYI/s1600-h/1%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="1" border="0" alt="1" src="http://lh4.ggpht.com/-EUB957Smoxw/TwvYRY9HBYI/AAAAAAAAEk8/g6oMQ5sRLDI/1_thumb.jpg?imgmax=800" width="574" height="432"></a></p> <p>No, it’s not some bizarre exotic and illegal headcheese, it’s actually just a pork and vegetable dish with a pretty great name. I guess this is an unofficial bonus dish to <a href="http://www.reddit.com/r/52weeksofcooking">52 weeks of cooking</a> to follow up my <a href="http://castirontherapy.blogspot.com/2012/01/week-2-of-52-weeks-of-cooking-chinese.html">last post on Ma-Po Tofu</a>. </p> <p>While looking for alternatives to Ma-Po tofu (which is delicious) my cousin offered up Lion’s Head as an option. The name itself is enough to give one pause. Just why is it called that? </p> <p>Probably because the size of these quarter pound pork meatballs is evocative of a Lion’s head, particularly when surrounded by Bok Choy which might seem like a mane. <a href="http://chinesefood.about.com/od/pork/r/lionsheadpork.htm">Actually that’s exactly why according to the recipe I used</a>. </p> <p>Ingredients are chicken broth, black pepper, soy sauce, salt, cooking wine, sesame oil, an egg, starch (corn or potato works), ground pork, ginger and scallions.</p> <p><a href="http://lh6.ggpht.com/-szXizLvgz3Q/TwvYSA6-42I/AAAAAAAAElE/NllH8QhHJ74/s1600-h/DSCN2435%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSCN2435" border="0" alt="DSCN2435" src="http://lh6.ggpht.com/-snMnrF6VXN0/TwvYS0-nRHI/AAAAAAAAElM/u4fnoiG4fcw/DSCN2435_thumb.jpg?imgmax=800" width="574" height="432"></a></p> <a href="http://castirontherapy.blogspot.com/2012/01/stomach-roaring-roar-back-with-lions.html#more">More after the jump »</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-2333211034503607421?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/ce2hZILklt8Z7f0UqBnVonltdzE/0/da"><img src="http://feedads.g.doubleclick.net/~a/ce2hZILklt8Z7f0UqBnVonltdzE/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/ce2hZILklt8Z7f0UqBnVonltdzE/1/da"><img src="http://feedads.g.doubleclick.net/~a/ce2hZILklt8Z7f0UqBnVonltdzE/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/l2ol2HLzPk4" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com2http://castirontherapy.blogspot.com/2012/01/stomach-roaring-roar-back-with-lions.htmltag:blogger.com,1999:blog-56474327354448626.post-90055520634959216242012-01-09T17:37:00.001-08:002012-01-13T09:25:52.949-08:002012-01-13T09:25:52.949-08:00<p><a href="http://lh6.ggpht.com/-jdSnJce0ypc/TwuV2ZKRkwI/AAAAAAAAEf0/_a6VywqHGn8/s1600-h/1%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="1" border="0" alt="1" src="http://lh4.ggpht.com/-4UubgDE8UhM/TwuV3arjODI/AAAAAAAAEf8/Lpn1j6ObH_0/1_thumb.jpg?imgmax=800" width="574" height="432"></a></p> <p align="center"><font size="1">Note: The end result was actually much saucier and a bit redder, but my cousin’s camera died.</font></p> <p>We’re going at a steady clip here! Week 2 of 52 weeks of cooking. At this rate the year will be over before it starts. This week’s theme is Chinese. </p> <p>Ma-po Tofu, or possibly Mai-po Tofu according to one of my friends, has been one of the most heavily pushed recipes upon me to try by friends and family alike. This was a multiple front war where I was attacked from many sides before relenting and saying, fine, I’ll make the tofu dish! </p> <p>It’s not as though I <a href="http://castirontherapy.blogspot.com/2011/10/third-day-of-seven-days-of-alton-brown.html">dislike dishes with tofu in them</a>. It’s actually a pretty regular part of my diet. But for some reason I wanted to try something different for Chinese week. The immediacy with which so many people suggested it made me think many others would be trying the recipe. <a href="http://www.reddit.com/r/52weeksofcooking/comments/oa1wx/week_2_mapo_tofu/">I see that bassposaune has beaten me to the punch.</a></p> <p>I try to strive for the obscure and original when possible, but given how great this dish is, I think it is worth repeating.. </p> <a href="http://castirontherapy.blogspot.com/2012/01/week-2-of-52-weeks-of-cooking-chinese.html#more">More after the jump »</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-9005552063495921624?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/GtPJ4rnnYzmx4ae66e2K0h7A-lI/0/da"><img src="http://feedads.g.doubleclick.net/~a/GtPJ4rnnYzmx4ae66e2K0h7A-lI/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/GtPJ4rnnYzmx4ae66e2K0h7A-lI/1/da"><img src="http://feedads.g.doubleclick.net/~a/GtPJ4rnnYzmx4ae66e2K0h7A-lI/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/3eBfSy001UQ" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com0http://castirontherapy.blogspot.com/2012/01/week-2-of-52-weeks-of-cooking-chinese.htmltag:blogger.com,1999:blog-56474327354448626.post-30076944908239946622012-01-04T20:38:00.000-08:002012-01-05T09:36:43.819-08:002012-01-05T09:36:43.819-08:00<a href="http://lh6.ggpht.com/-3f165w5guxc/TwFZcrs2dNI/AAAAAAAAEfk/7nhyW9dzcLI/s1600-h/winterfun%252520086%25255B3%25255D.jpg"><img alt="winterfun 086" border="0" height="432" src="http://lh3.ggpht.com/-cC02CH6yM2g/TwFZdSp0NxI/AAAAAAAAEfs/spXmSr3Rfwo/winterfun%252520086_thumb.jpg?imgmax=800" style="background-image: none; border-bottom-color: initial; border-bottom-style: initial; border-bottom-width: 0px; border-left-color: initial; border-left-style: initial; border-left-width: 0px; border-right-color: initial; border-right-style: initial; border-right-width: 0px; border-top-color: initial; border-top-style: initial; border-top-width: 0px; display: inline; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="winterfun 086" width="574"></a> <br> <br> Happy new years again everyone!<br> <br>  We&#39;re well into the middle of the first week of a Reddit challenge, 52 Weeks of Cooking, so I thought I&#39;d buckle down and bang out this post. This week&#39;s theme is eggs, a fantastic ingredient in its uses, taste and texture. I just love eggs, and the first thing I ever cooked was the scrambled egg at the age of 14. Or maybe it was 13.<br> <br> The versatility of the egg lends itself to many different preparations. If I were to list the things that it is essential for but not a major player in, it would take an enormous amount of time, so I won&#39;t even try. To list the dishes that focus primarily on eggs alone takes a bit of time, with the immediate things being boiled eggs of varying degrees, fried eggs of many styles, omelets of many fashions, poached eggs and preserved eggs for starters.<br> <br> It was probably a bit of serendipity that led me to this recipe in time for this week&#39;s challenge. One morning when I found myself with a bit of free time to devote to breakfast, my dear friend Virginia suggested that I make pannukakku, also known as a Finnish pancake, or perhaps a Finnish Oven Pancake. Immediately intrigued, I set upon making use of her great grandmother&#39;s recipe.<br> <br> Observe the mise en place: salt, water/milk or some combination of the two (milk preferred, I ran out) butter, flour and of course eggs. Virginia admits to making a slight error in relaying the recipe to me, advising me later that two tablespoons of sugar were optional but recommended. According to her sister, the sugar is mandatory, and I can see how it would lead to a different end product. That said, I still greatly enjoyed the end result!<br> <a href="http://castirontherapy.blogspot.com/2012/01/week-one-of-52-weeks-of-cooking-theme.html#more">More after the jump »</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-3007694490823994662?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/WrLm6vgZHSm4-XgdmoRRx-RpUYA/0/da"><img src="http://feedads.g.doubleclick.net/~a/WrLm6vgZHSm4-XgdmoRRx-RpUYA/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/WrLm6vgZHSm4-XgdmoRRx-RpUYA/1/da"><img src="http://feedads.g.doubleclick.net/~a/WrLm6vgZHSm4-XgdmoRRx-RpUYA/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/mnijFMl-WzI" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com2http://castirontherapy.blogspot.com/2012/01/week-one-of-52-weeks-of-cooking-theme.htmltag:blogger.com,1999:blog-56474327354448626.post-33976025739669156592012-01-01T22:59:00.000-08:002012-01-01T22:59:50.438-08:002012-01-01T22:59:50.438-08:002011 was a memorable year for me on a personal level. So many of my friends reached major milestones in their lives, getting engaged or married, finding new jobs, and so many other good things. There have been many trials and tribulations as well, for them and for me. It was a very memorable year, and I am hoping that 2012 will be even better.<br /> <br /> So for now, I am going to make some public Cast Iron Therapy specific New Years Resolutions:<br /> <br /> <ol><li>Learn more healthy recipes.</li> <li>Do more to pick up Vietnamese cooking at home.</li> <li>Blog at least 8 times a month (But ideally 12+)</li> <li>Read all of my food related books cover to cover.</li> <li>Stick it out through all of the <a href="http://reddit.com/r/52weeksofcooking">52 weeks of cooking challenge on reddit.</a></li> </ol><div>There are some other things I want to do, but I think they fall more under goals than actual resolutions given the relative straightforwardness of the tasks.</div><div><ol><li>Brew up a batch of beer.</li> <li>Learn how to butcher a pig.</li> <li>Try out every formula in Michael Ruhlman's Ratio.</li> </ol></div><br /> Sorry about not making this a recipe post, I am in the process of applying for a rather exciting sounding position, and this is all the time I can spare for a few days.<br /> <br /> Look for exciting things coming toward the end of the week though!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-3397602573966915659?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/--PDMy-V0iRz-FsW-dPEWvruEGI/0/da"><img src="http://feedads.g.doubleclick.net/~a/--PDMy-V0iRz-FsW-dPEWvruEGI/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/--PDMy-V0iRz-FsW-dPEWvruEGI/1/da"><img src="http://feedads.g.doubleclick.net/~a/--PDMy-V0iRz-FsW-dPEWvruEGI/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/NtIJ6zopOVE" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com0http://castirontherapy.blogspot.com/2012/01/new-year-for-cast-iron-therapy.htmltag:blogger.com,1999:blog-56474327354448626.post-78792682215329984332011-12-23T00:46:00.000-08:002011-12-23T09:38:49.890-08:002011-12-23T09:38:49.890-08:00<p><a href="http://lh6.ggpht.com/-F9Tkv_NRKNo/TvQ1ZDhVCuI/AAAAAAAAEVk/DdNLZfT7LDU/s1600-h/chayote%25252003%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="chayote 03" border="0" alt="chayote 03" src="http://lh5.ggpht.com/-6lnWReb1imM/TvQ2WD44-zI/AAAAAAAAEVs/SItk8yitpW8/chayote%25252003_thumb%25255B1%25255D.jpg?imgmax=800" width="574" height="432"></a></p> <p>The Chayote, or as my family refers to it in Vietnamese, <em>su su</em> is a very versatile vegetable. Well, technically it is a fruit, but as with tomatoes, it’s treated not so much as a fruit but more like a vegetable or squash. </p> <p>This year, my family has a vine in the backyard, with a fair number of fruits. Due to a combination of perhaps bad luck and horrid squirrels, we haven’t been harvesting as much as some of our other friends have done, who have been abled to boast harvests of hundreds of the fruit this year. </p> <p>Happily, one family was generous enough to grace us with a big box of them, freeing me up to pursue a slightly different take on <em>su su </em>than is typical for my family. </p> <a href="http://castirontherapy.blogspot.com/2011/12/sauteed-su-suno-guarantees-your-kid.html#more">More after the jump »</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-7879268221532998433?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/_IsY1HD1PuCwR0IWl_HjNJRzybM/0/da"><img src="http://feedads.g.doubleclick.net/~a/_IsY1HD1PuCwR0IWl_HjNJRzybM/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/_IsY1HD1PuCwR0IWl_HjNJRzybM/1/da"><img src="http://feedads.g.doubleclick.net/~a/_IsY1HD1PuCwR0IWl_HjNJRzybM/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/vgzBMzGW3C0" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com0http://castirontherapy.blogspot.com/2011/12/sauteed-su-suno-guarantees-your-kid.htmltag:blogger.com,1999:blog-56474327354448626.post-70523807020224051842011-12-18T10:46:00.001-08:002011-12-18T11:57:09.293-08:002011-12-18T11:57:09.293-08:00<p><a href="http://lh4.ggpht.com/-I-E58Z9EBoM/Tu4W6dW8CbI/AAAAAAAAENQ/e97BQXBrw_A/s1600-h/christmas%252520party%252520001%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="christmas party 001" border="0" alt="christmas party 001" src="http://lh3.ggpht.com/-sqyy5stoPXk/Tu4X3FeMxDI/AAAAAAAAEN4/Pf2v4PQFnDw/christmas%252520party%252520001_thumb.jpg?imgmax=800" width="404" height="304"></a></p> <p>First of all, hi to reddit and those taking part in the <a href="http://www.reddit.com/r/52weeksofcooking">52 weeks of cooking challenge</a>. This is indeed my first entry for week zero, with this “week’s” theme being holiday food. After perusing the very helpful <a href="http://en.wikipedia.org/wiki/List_of_Christmas_dishes">wiki link on Christmas dishes around the world</a> posted by rach11, I settled on Japan, because Japan is awesome, and the Japanese Christmas Cake seemed very appealing. On that note, I send my holiday wishes to <a href="http://www.reddit.com/r/JapaneseFood">r/japanesefood</a> and <a href="http://www.reddit.com/r/asianeats">r/asianeats</a>!</p> <p>As an admittedly big time anime fan, I find great humor in the trope of the Christmas cake as a metaphor for women in their mid twenties fearing becoming one. <a href="http://tvtropes.org/pmwiki/pmwiki.php/Main/ChristmasCake">No matter how delicious a Christmas cake is, no one wants it after the 25th.</a> If you still don’t get it, the saying means that women won’t be able to marry if they haven’t married by the time they are 25. It is an utterly ludicrous and highly old fashioned sentiment, but still pretty funny in anime format. Ok, on to the Japanese Christmas Cake! </p> <a href="http://castirontherapy.blogspot.com/2011/12/japanese-christmas-cake-week-zero-of-52.html#more">More after the jump »</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-7052380702022405184?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/cBrglqX1BczErg4P0eBInpWLUjw/0/da"><img src="http://feedads.g.doubleclick.net/~a/cBrglqX1BczErg4P0eBInpWLUjw/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/cBrglqX1BczErg4P0eBInpWLUjw/1/da"><img src="http://feedads.g.doubleclick.net/~a/cBrglqX1BczErg4P0eBInpWLUjw/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/Or6L5qFd7sA" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com0http://castirontherapy.blogspot.com/2011/12/japanese-christmas-cake-week-zero-of-52.htmltag:blogger.com,1999:blog-56474327354448626.post-1885639629111434032011-12-13T22:41:00.000-08:002011-12-13T23:07:25.916-08:002011-12-13T23:07:25.916-08:00<p>In the common experience of many former vegetable avoiders, one trend seems particularly: A mother who does not know how to maximize the deliciousness of the ingredient she has been given. While I have never truly hated broccoli, for a long time it was simply a vegetable I was forced to eat, and nothing I really looked forward to. <br /> <br />This recipe makes broccoli something I could almost make an entire meal out of. And sometimes I do.</p> <p>For the recipe, I used two cloves of garlic, a tablespoon or so of olive oil, pepper and salt, and a three pound bag of broccoli from Costco, though you can certainly just buy a head of broccoli and use the stems too. </p> <p>First preheat oven to 425 degrees. <br /> <br />Then cut the broccoli into medium sized pieces if you’re using a head, and any oddly huge pieces from a bag if you find any. Place pieces on a baking sheet.</p> <p><a href="http://lh4.ggpht.com/-M-v2Iagk-Js/TuhFagYlaeI/AAAAAAAAEIM/ZbkxVnvmRUs/s1600-h/weddingfooddrink%252520083%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="weddingfooddrink 083" border="0" alt="weddingfooddrink 083" src="http://lh3.ggpht.com/-1t-2cnZmzDU/TuhGXbD9n-I/AAAAAAAAEIU/-AfAh8jfolw/weddingfooddrink%252520083_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>Mince the garlic cloves and toss onto broccoli.</p> <p><a href="http://lh5.ggpht.com/-28skJE0UjM4/TuhGXzA5COI/AAAAAAAAEIc/aPqHJ-HAjn8/s1600-h/weddingfooddrink%252520085%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="weddingfooddrink 085" border="0" alt="weddingfooddrink 085" src="http://lh6.ggpht.com/-avXUbhbE714/TuhHUrybBtI/AAAAAAAAEIk/A7Aiy-a6Ym0/weddingfooddrink%252520085_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>Sprinkle a tablespoon of olive oil onto the broccoli. Add a bit more if it won’t be enough to coat the pieces.</p> <p><a href="http://lh5.ggpht.com/-wLg8EOtAVCc/TuhHVj3uCZI/AAAAAAAAEIs/d5yrz8FwGTI/s1600-h/weddingfooddrink%252520086%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="weddingfooddrink 086" border="0" alt="weddingfooddrink 086" src="http://lh3.ggpht.com/-uD2GMsAIHIQ/TuhISlTcE9I/AAAAAAAAEI0/g5bDeJSA4Es/weddingfooddrink%252520086_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>And finally sprinkle some salt and pepper on. You want each piece to have some flavor, but don’t go overboard. If you need a measurement, then a scant teaspoon for three pounds should be plenty. Then a good shake of pepper, a scant half teaspoon.</p> <p><a href="http://lh3.ggpht.com/-wxgAfvozpgY/TuhITTyliFI/AAAAAAAAEI8/T4IVhjUsW54/s1600-h/weddingfooddrink%252520087%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="weddingfooddrink 087" border="0" alt="weddingfooddrink 087" src="http://lh6.ggpht.com/-A4YlWULAbHk/TuhJQKz9lAI/AAAAAAAAEJE/zwhsO6Agizs/weddingfooddrink%252520087_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>Place the tray into the preheated oven and roast for at least twenty minutes, tossing at least once halfway through. Once the broccoli takes on some brown around the edges you are set. <br /> <br /><a href="http://lh3.ggpht.com/-IQ8Cc2VtjUY/TuhJQ5evd5I/AAAAAAAAEJM/v1g3BlBK4uw/s1600-h/weddingfooddrink%252520088%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="weddingfooddrink 088" border="0" alt="weddingfooddrink 088" src="http://lh3.ggpht.com/-9bqIXGXgF54/TuhKNix4fwI/AAAAAAAAEJU/nvBZmaLV_68/weddingfooddrink%252520088_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>If you’re feeling particularly decadent, toss in some grated parmesan cheese! It’s still delicious without it though.</p> <p><a href="http://lh6.ggpht.com/-F8CtaIRFLKA/TuhKOaREHTI/AAAAAAAAEJc/g_ZnmsEGzDs/s1600-h/weddingfooddrink%252520091%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="weddingfooddrink 091" border="0" alt="weddingfooddrink 091" src="http://lh6.ggpht.com/-jdLf7woTQus/TuhLLBsNu6I/AAAAAAAAEJk/R4FlIhpFOd0/weddingfooddrink%252520091_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-188563962911143403?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/iBgpX0VRtkJyjWg1gESFJhwiXbw/0/da"><img src="http://feedads.g.doubleclick.net/~a/iBgpX0VRtkJyjWg1gESFJhwiXbw/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/iBgpX0VRtkJyjWg1gESFJhwiXbw/1/da"><img src="http://feedads.g.doubleclick.net/~a/iBgpX0VRtkJyjWg1gESFJhwiXbw/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/LHxBapFa-Co" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com0http://castirontherapy.blogspot.com/2011/12/how-to-make-your-kids-eat-their-veggies.htmltag:blogger.com,1999:blog-56474327354448626.post-38458323062846905892011-12-02T23:08:00.000-08:002011-12-03T02:26:42.975-08:002011-12-03T02:26:42.975-08:00<p><a href="http://lh5.ggpht.com/-ihmLJ61DmPQ/TtFQJrORH7I/AAAAAAAAEFM/eEAwkCNWlhs/s1600-h/pumpicedinnerfriendscranberries%252520098%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="pumpicedinnerfriendscranberries 098" border="0" alt="pumpicedinnerfriendscranberries 098" src="http://lh5.ggpht.com/-h6X-dzyKN-Y/TtFRGv0haWI/AAAAAAAAEFQ/5gET18F-pPA/pumpicedinnerfriendscranberries%252520098_thumb%25255B5%25255D.jpg?imgmax=800" width="574" height="432"></a></p> <p>Friendship is a wonderful thing, and manifests in many forms. Chums, associates, buddies, pals, pirate crews, fellowships, bowling leagues, partners, lovers, acquaintances, barflies and comrades to name a few such relationships. To have friends is to have fellow human beings (and pets) with which to combat those hours of solitude together, hopefully pursuing constructive activities with one another. Though being lazy with friends is perfectly fine too.</p> <p>One of my favorite ways to spend time with friends is preparing a group dinner. One of these past weekends I was able to visit some friends who are just a month into their marriage. It is really strange to think of it that way actually, I mean they’ve been together forever, but now they are actually married! </p> <p>It almost makes me feel self conscious of my enduring bachelorhood. Almost.</p> <a href="http://castirontherapy.blogspot.com/2011/11/just-sunday-dinner-with-friends.html#more">More after the jump »</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-3845832306284690589?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/tVRrBvgwysgWihBp81roWGCYxXg/0/da"><img src="http://feedads.g.doubleclick.net/~a/tVRrBvgwysgWihBp81roWGCYxXg/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/tVRrBvgwysgWihBp81roWGCYxXg/1/da"><img src="http://feedads.g.doubleclick.net/~a/tVRrBvgwysgWihBp81roWGCYxXg/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/Qx3UxoXnJhk" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com0http://castirontherapy.blogspot.com/2011/11/just-sunday-dinner-with-friends.htmltag:blogger.com,1999:blog-56474327354448626.post-68990549439180370482011-11-27T12:41:00.000-08:002011-11-27T14:29:59.514-08:002011-11-27T14:29:59.514-08:00<p>Earlier in the month, some friends invited me over for a bit of a celebration, and banana pudding was highly demanded by many of my friends. And yeah, that could have been enough. But not for me. I needed to bring something else to really make an impact. That and I just love cooking. </p> <p>I still had plenty of <a href="http://castirontherapy.blogspot.com/2011/11/pureeing-pumpkins-for-pie.html">pumpkin puree</a> left over from <a href="http://castirontherapy.blogspot.com/2011/11/ab-pie.html">my experiments</a> with <a href="http://castirontherapy.blogspot.com/2011/11/pie-2.html">pumpkin pie</a>, and having had the good fortune to find actual heavy whipping cream at my local grocery (unlike the other local grocery which is lame and does not have it) I decided an excellent use of the pumpkin would be pumpkin ice cream, to keep with the season. Spoiler alert, it was very well received.</p> <p>Please note you will need an <a href="http://www.amazon.com/gp/product/B003KYSLMW/ref=as_li_tf_tl?ie=UTF8&amp;tag=casirothe-20&amp;linkCode=as2&amp;camp=217145&amp;creative=399369&amp;creativeASIN=B003KYSLMW">ice cream maker</a><img style="border-bottom-style: none !important; border-right-style: none !important; margin: 0px; border-top-style: none !important; border-left-style: none !important" border="0" alt="" src="http://www.assoc-amazon.com/e/ir?t=casirothe-20&amp;l=as2&amp;o=1&amp;a=B003KYSLMW&amp;camp=217145&amp;creative=399369" width="1" height="1">for this recipe. Also note this is hardly an instant satisfaction recipe, there’s a lot of chilling time involved. And you probably need to freeze your ice cream maker container if it is one of those models.</p> <p>On to ingredients! Clockwise from upper left: Bourbon, nutmeg, cinnamon, ground ginger, heavy cream, brown sugar, vanilla extract, egg yolks, pumpkin puree (or canned). Specific measurements and recipes at the end of the post!</p> <p><a href="http://lh3.ggpht.com/-89w_1sHJw3c/TtKgxf37TMI/AAAAAAAAD9I/6A-2qEUuLn4/s1600-h/pumpicedinnerfriendscranberries-0032.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="pumpicedinnerfriendscranberries 003" border="0" alt="pumpicedinnerfriendscranberries 003" src="http://lh6.ggpht.com/-HRYExwWoauk/TtKhuK0nAZI/AAAAAAAAD9Q/gOvyziR-p0U/pumpicedinnerfriendscranberries-003_.jpg?imgmax=800" width="404" height="304"></a></p> <a href="http://castirontherapy.blogspot.com/2011/11/another-autumn-treat-pumpkin-ice-cream.html#more">More after the jump »</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-6899054943918037048?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/sEXrglRHvcbhfafx9q9jFCHIQnk/0/da"><img src="http://feedads.g.doubleclick.net/~a/sEXrglRHvcbhfafx9q9jFCHIQnk/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/sEXrglRHvcbhfafx9q9jFCHIQnk/1/da"><img src="http://feedads.g.doubleclick.net/~a/sEXrglRHvcbhfafx9q9jFCHIQnk/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/5MyemjWQSKk" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com0http://castirontherapy.blogspot.com/2011/11/another-autumn-treat-pumpkin-ice-cream.htmltag:blogger.com,1999:blog-56474327354448626.post-90415033556383899792011-11-25T12:23:00.001-08:002011-11-25T12:23:33.646-08:002011-11-25T12:23:33.646-08:00<p>Hi everyone, yesterday was a success. I had to feed 28 people and pulled it off quite well, handling a great deal of the preparations. </p> <p>My own responsibilities were two turkeys, gravy, cranberry conserve (basically sauce), mashed sweet potatoes and the dessert, persimmon tarts.</p> <p>The other prepared dishes were salad, which my mom took care of, and I guess what you would call a Pomegranate Fizz which my dad was in charge of (though I did most of the seeding there.)</p> <p>There was also bread and corn, nothing fancy there. Now for the food porn!</p> <p>First the big contenders:</p> <p>My family’s Char Siu style marinated bird.</p> <p><a href="http://lh5.ggpht.com/-gllCWc0FZNs/Ts_upiwjzUI/AAAAAAAADwI/Hm0kLFIb9Oc/s1600-h/Thanksgiving%252520144%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="Thanksgiving 144" border="0" alt="Thanksgiving 144" src="http://lh6.ggpht.com/-__fnUTTIU04/Ts_vmQfhhhI/AAAAAAAADwQ/3CYziXnbSds/Thanksgiving%252520144_thumb%25255B1%25255D.jpg?imgmax=800" width="404" height="304" /></a></p> <p>Here’s a better angle if a worse picture, sorry about the blur. Fending off six children demanding turkey skin is challenging.</p> <p><a href="http://lh5.ggpht.com/-ulCtDc05Wys/Ts_vnt_32aI/AAAAAAAADwY/EuLuCPMHFNs/s1600-h/Thanksgiving%252520164%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="Thanksgiving 164" border="0" alt="Thanksgiving 164" src="http://lh5.ggpht.com/-SPToWSTBqTI/Ts_wkVOEP1I/AAAAAAAADwg/kEtk6VafdL0/Thanksgiving%252520164_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>And here’s my “Cajun” brined turkey. The original recipe triumphs over the traditional in flavor! Go me.</p> <p><a href="http://lh5.ggpht.com/-uuBS2fRfIv4/Ts_wltILCpI/AAAAAAAADwo/mj07uPciZ0Q/s1600-h/Thanksgiving%252520165%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="Thanksgiving 165" border="0" alt="Thanksgiving 165" src="http://lh4.ggpht.com/-ZsVosRhiaKA/Ts_xiRf_nAI/AAAAAAAADww/c-PKRDjKALE/Thanksgiving%252520165_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>What’s this? A roux, with celery and onions, which will go with the following:</p> <p><a href="http://lh4.ggpht.com/-Pvij_H4W2-Y/Ts_xjbgv2HI/AAAAAAAADw4/JaQDsfDdh8Y/s1600-h/Thanksgiving%252520160%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="Thanksgiving 160" border="0" alt="Thanksgiving 160" src="http://lh3.ggpht.com/-nNPj1niK2NY/Ts_ygF1jHgI/AAAAAAAADxA/FaDKsUFT_p0/Thanksgiving%252520160_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>Turkey stock and pan drippings…</p> <p><a href="http://lh4.ggpht.com/-XZhFAtFZDls/Ts_yhGV8sMI/AAAAAAAADxI/lSlEFu-Lrgw/s1600-h/Thanksgiving%252520161%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="Thanksgiving 161" border="0" alt="Thanksgiving 161" src="http://lh6.ggpht.com/-d_voQOZmEUE/Ts_zdrh88KI/AAAAAAAADxQ/ycHQQdLGgBc/Thanksgiving%252520161_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>To make a very striking dark gravy.</p> <p><a href="http://lh6.ggpht.com/-iTSkHjC6an4/Ts_zev50-sI/AAAAAAAADxY/q5vFBcDYGlY/s1600-h/Thanksgiving%252520163%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="Thanksgiving 163" border="0" alt="Thanksgiving 163" src="http://lh6.ggpht.com/-jM0xfCsPcDA/Ts_0beS136I/AAAAAAAADxg/y4lzf92NvR8/Thanksgiving%252520163_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>To balance the intensity of the gravy, a cranberry conserve.</p> <p><a href="http://lh5.ggpht.com/-XqvzUCBG65M/Ts_0cVqUjhI/AAAAAAAADxo/dI0SeJdaTYM/s1600-h/Thanksgiving%252520007%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="Thanksgiving 007" border="0" alt="Thanksgiving 007" src="http://lh5.ggpht.com/-SFemwYv8F7k/Ts_1ZH014cI/AAAAAAAADxw/wxF4XyVylG8/Thanksgiving%252520007_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>Stuffing! Sorry for the not very attractive globs of turkey fat on it, I forgot to take a picture after putting this in to crisp it up a bit more and let the delicious turkey fat baste it.</p> <p><a href="http://lh5.ggpht.com/-ZGEoBIE_L6U/Ts_1aZIgf0I/AAAAAAAADx4/evk8JOMCGgk/s1600-h/Thanksgiving%252520149%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="Thanksgiving 149" border="0" alt="Thanksgiving 149" src="http://lh3.ggpht.com/-L_JXTLur7K0/Ts_2XPVPuZI/AAAAAAAADyA/dJvZQSoUbzk/Thanksgiving%252520149_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>I had a brief moment to take a picture mid-meal.</p> <p><a href="http://lh4.ggpht.com/-h_cBG5Eoa8o/Ts_2YZLTwSI/AAAAAAAADyI/r_k9e2klX1A/s1600-h/feastshot%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="feastshot" border="0" alt="feastshot" src="http://lh4.ggpht.com/-lYlHS3999jY/Ts_3VIzkh_I/AAAAAAAADyQ/Ry1zs8PwOtU/feastshot_thumb%25255B1%25255D.jpg?imgmax=800" width="404" height="222" /></a></p> <p>And for dessert, some freshly baked persimmon tarts.</p> <p><a href="http://lh5.ggpht.com/-5AgeHd9EN7Q/Ts_3WpdbA7I/AAAAAAAADyY/WXDwDZYpWng/s1600-h/Thanksgiving%252520170%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="Thanksgiving 170" border="0" alt="Thanksgiving 170" src="http://lh3.ggpht.com/-FBunEFMjn_g/Ts_4TS--Y-I/AAAAAAAADyg/YmaZZNEGj_s/Thanksgiving%252520170_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>Extremely well received by the family.</p> <p><a href="http://lh5.ggpht.com/-yEtjGSBkHwU/Ts_4USTEtXI/AAAAAAAADyo/sHP38zkvIBU/s1600-h/Thanksgiving%252520173%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="Thanksgiving 173" border="0" alt="Thanksgiving 173" src="http://lh3.ggpht.com/-Sre7EucEtC8/Ts_5REWPNUI/AAAAAAAADyw/e8gvaNikf2w/Thanksgiving%252520173_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>Let me know if you want more clarity on anything here.</p> <p>How did everyone else’s Thanksgiving dinners go?</p> <div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-9041503355638389979?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/Wz0_cLido3RRzGb-MGBolFUp5Do/0/da"><img src="http://feedads.g.doubleclick.net/~a/Wz0_cLido3RRzGb-MGBolFUp5Do/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/Wz0_cLido3RRzGb-MGBolFUp5Do/1/da"><img src="http://feedads.g.doubleclick.net/~a/Wz0_cLido3RRzGb-MGBolFUp5Do/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/1YoRBTyFaLY" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com0http://castirontherapy.blogspot.com/2011/11/post-thanksgiving-post.htmltag:blogger.com,1999:blog-56474327354448626.post-70894663985317048852011-11-24T12:15:00.000-08:002011-11-24T12:15:19.362-08:002011-11-24T12:15:19.362-08:00No time for exciting pictures and recipes today. I need to handle a lot of the feast preparations today, and never fear, there will be much to post in coming days.<br /> <br /> That said, it seems fitting to express what I am thankful for.<br /> <br /> I'm glad to have a roof over my head and a family that supports me. I'm glad to live in the Bay Area and in reasonable driving distance to a great number of my dear friends from high school and college. I'm thankful to have a great kitchen that I can perform experiments in to share with you.<br /> <br /> And in spite of things not being terribly great in terms of underemployment and where I am in life, I am thankful that I am in a place where have a good chance to find a better future, and the frame of mine to hope for those things to come soon.<br /> <br /> I hope you're all in good spirits, and may the Holiday season bring good things to those who need it.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-7089466398531704885?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/Mu1hvWj-H3QdiRxGW_yECzfzlmg/0/da"><img src="http://feedads.g.doubleclick.net/~a/Mu1hvWj-H3QdiRxGW_yECzfzlmg/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/Mu1hvWj-H3QdiRxGW_yECzfzlmg/1/da"><img src="http://feedads.g.doubleclick.net/~a/Mu1hvWj-H3QdiRxGW_yECzfzlmg/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/2za2d2MI4Ck" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com0http://castirontherapy.blogspot.com/2011/11/thanksgiving-of-2011.htmltag:blogger.com,1999:blog-56474327354448626.post-21747931903603311902011-11-22T16:45:00.000-08:002011-11-22T16:47:11.260-08:002011-11-22T16:47:11.260-08:00<p><a href="http://lh5.ggpht.com/-L4ulCIpvUAE/Tss_XAZ1WcI/AAAAAAAADtI/KrnTdAy-MbI/s1600-h/picklesandtarts%252520031%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="picklesandtarts 031" border="0" alt="picklesandtarts 031" src="http://lh5.ggpht.com/-5jJPI5SL2Nc/TstAUMdR06I/AAAAAAAADtQ/YpZ37aN3Hj8/picklesandtarts%252520031_thumb.jpg?imgmax=800" width="404" height="304"></a></p> <p>After the adventures of <a href="http://castirontherapy.blogspot.com/2011/11/ab-pie.html">pumpkin pie</a> <a href="http://castirontherapy.blogspot.com/2011/11/pie-2.html">comparison</a>, I still had one pie dough chilling in the refrigerator, waiting for some exciting use. Not wanting to let it wait overlong, I turned to inspiration in the fruit basket on my counter, and selected the Fuyu persimmons picked from my friend’s backyard. </p> <p>Some quick research was required before I jumped into this project, and seeing that the top result for a persimmon tart on Google was from the very talented Hong and Kim from the blog <a href="http://www.theravenouscouple.com/2009/12/persimmon-puff-pastry-fruit-tart.html">The Ravenous Couple,</a> I needed to look no further! </p> <p>The main difference in the recipe is that while they used convenient puff pastry, I was using homemade pie dough (<a href="http://castirontherapy.blogspot.com/2011/11/you-just-have-to-crust-me-on-this.html">see previous post here</a>) made very conveniently with the <a href="http://www.amazon.com/gp/product/B00005UP2P/ref=as_li_tf_tl?ie=UTF8&amp;tag=casirothe-20&amp;linkCode=as2&amp;camp=217145&amp;creative=399373&amp;creativeASIN=B00005UP2P">KitchenAid Mixer</a> and the insights of Michael Ruhlman’s <a href="http://www.amazon.com/gp/product/1416571728/ref=as_li_tf_tl?ie=UTF8&amp;tag=casirothe-20&amp;linkCode=as2&amp;camp=217145&amp;creative=399369&amp;creativeASIN=1416571728">Ratio</a>.  I also used a handy baking stone because it was readily available. I’m pretty sure its use really helped the dish. </p><a href="http://castirontherapy.blogspot.com/2011/11/persimmon-tarts-hey.html#more">More after the jump »</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-2174793190360331190?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/qDiEpExAXFUdugBGsw4Bvm3_qoM/0/da"><img src="http://feedads.g.doubleclick.net/~a/qDiEpExAXFUdugBGsw4Bvm3_qoM/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/qDiEpExAXFUdugBGsw4Bvm3_qoM/1/da"><img src="http://feedads.g.doubleclick.net/~a/qDiEpExAXFUdugBGsw4Bvm3_qoM/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/WRFl0nMw28w" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com0http://castirontherapy.blogspot.com/2011/11/persimmon-tarts-hey.htmltag:blogger.com,1999:blog-56474327354448626.post-31098624867735058942011-11-21T23:00:00.001-08:002011-11-22T15:53:31.150-08:002011-11-22T15:53:31.150-08:00<p>You may remember the post on pumpkin pies. <a href="http://castirontherapy.blogspot.com/2011/11/pie-2.html">One of those posts required a prepared pie crust</a>, so I made my own with the readily available ingredients of flour, butter, sugar, and water. I wanted to take on the question of whether things really were “easy as pie.”&#160; If you have a <a href="http://www.amazon.com/gp/product/B00005UP2P/ref=as_li_tf_tl?ie=UTF8&amp;tag=casirothe-20&amp;linkCode=as2&amp;camp=217145&amp;creative=399373&amp;creativeASIN=B00005UP2P">KitchenAid Mixer</a>, it definitely makes things easier!</p> <p>I once again turned to <a href="http://www.amazon.com/gp/product/1416571728/ref=as_li_tf_tl?ie=UTF8&amp;tag=casirothe-20&amp;linkCode=as2&amp;camp=217145&amp;creative=399369&amp;creativeASIN=1416571728">Michael Ruhlman’s Ratio</a> for the methodology to pie dough. It’s pretty simple really, as easy as 3-2-1. Three parts flour, two parts fat, and one part ice water.</p> <p>Before we get started, this will result in two nine inch crusts, so adjust as necessary. The math’s pretty simple.</p> <p>Two sticks of butter is 8 ounces, making the rest of the calculation easy; you will need to use 12 oz. of flour and about 4 ounces of ice water to complete things (Note: since butter has some water in it already, you want to be very careful with the addition of it at that step). A pinch of salt and some sugar evens out this pie dough for use with desserts.</p> <p>But you don’t just need a ratio, you need some technique as well. The butter is better if it is cold. I cut up the butter into three lengths, then those into three, and then finally into little cubes before placing them together loosely and into the freezer while I prepared everything else.</p> <p><a href="http://lh4.ggpht.com/-DmKTgZ5mU0U/TstA5A383bI/AAAAAAAADtY/DwViuJzCPx0/s1600-h/hikefoodlove-0853.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="hikefoodlove 085" border="0" alt="hikefoodlove 085" src="http://lh6.ggpht.com/-LXPSrAV3MPE/TstB1jUYufI/AAAAAAAADtg/_RJDlX0ybCU/hikefoodlove-085_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>To twelve oz. of flour, two tablespoons of sugar are sifted in.</p> <p><a href="http://lh6.ggpht.com/-T116voN0-aY/TstB28f3RLI/AAAAAAAADto/ptYvm5Rnopc/s1600-h/hikefoodlove-0973.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="hikefoodlove 097" border="0" alt="hikefoodlove 097" src="http://lh6.ggpht.com/-YzqVeeOJGWc/TstCzmOoTKI/AAAAAAAADtw/W_5XVDEuryA/hikefoodlove-097_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>Now the hard part. Mixing everything in together gently yet thoroughly, starting with the flour and chilled butter. A very gentle stirring through with the Kitchenaid paddle attachment is how I went about it.</p> <p><a href="http://lh5.ggpht.com/-eir4CofNXg8/TstC0vf_fbI/AAAAAAAADt4/7LZ_jaO6xWs/s1600-h/hikefoodlove-0983.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="hikefoodlove 098" border="0" alt="hikefoodlove 098" src="http://lh3.ggpht.com/-vEH2_mXxSCM/TstDxnfhGUI/AAAAAAAADuA/5UNKv1pveBA/hikefoodlove-098_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>Once it started to come together, I gently added two ounces of the water, before adding a little bit more as necessary. This is about as far as you want to mix things in, and the appearance seemed about right to my eyes. I may have overworked it already. At any rate, proceed carefully.</p> <p><a href="http://lh4.ggpht.com/-m7CeYvxMhCk/TstEwhq6JiI/AAAAAAAADuY/K2DfAIeaD14/s1600-h/hikefoodlove-1003.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="hikefoodlove 100" border="0" alt="hikefoodlove 100" src="http://lh5.ggpht.com/-MCCj0Tgo_CA/TstFtbjscMI/AAAAAAAADug/C6tioPEMcUI/hikefoodlove-100_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>Gently work it together into two balls. I did this by making one ball and cutting it in half.</p> <p><a href="http://lh3.ggpht.com/-cMNWEfp_fGw/TstFuZ4SPNI/AAAAAAAADuo/dQhHlnDe_Eg/s1600-h/hikefoodlove-1013.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="hikefoodlove 101" border="0" alt="hikefoodlove 101" src="http://lh3.ggpht.com/-Q25il5FFeiY/TstGrP2n1jI/AAAAAAAADuw/t_NoQxCO6IU/hikefoodlove-101_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>Flatten into disks, wrap well and place in refrigerator until ready to use. </p> <p><a href="http://lh5.ggpht.com/-JYkoFSSRy8A/TstGsktbJSI/AAAAAAAADu4/_IauikURkYk/s1600-h/hikefoodlove-1063.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="hikefoodlove 106" border="0" alt="hikefoodlove 106" src="http://lh3.ggpht.com/-_YwH42YZI_U/TstHpbIyBFI/AAAAAAAADvA/tsrmZTZcE5c/hikefoodlove-106_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>When you’re ready, roll it out into a 9 inch crust, if that’s what you’re using it for!</p> <p><a href="http://lh4.ggpht.com/-Fz_hkD3v80M/Tswz5bM66VI/AAAAAAAADvo/ZhDRNGMiqDk/s1600-h/hikefoodlove-1523.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="hikefoodlove 152" border="0" alt="hikefoodlove 152" src="http://lh3.ggpht.com/-WUmVhWxaH_4/Tsw01_NbyQI/AAAAAAAADvw/bWkUchjbZko/hikefoodlove-152_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>Let me know what you think, did I totally botch it, or does it look ok?</p> <p>The next post will showcase another use of pie dough. Botched or not, a careful treatment of the dough and the use of a baking stone will result in a fantastic treat in the form of a fruit tart!</p> <div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-3109862486773505894?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/J86RwmO4SztcM8e2N2rWuCFz0kc/0/da"><img src="http://feedads.g.doubleclick.net/~a/J86RwmO4SztcM8e2N2rWuCFz0kc/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/J86RwmO4SztcM8e2N2rWuCFz0kc/1/da"><img src="http://feedads.g.doubleclick.net/~a/J86RwmO4SztcM8e2N2rWuCFz0kc/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/7gbOcD2b5FU" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com0http://castirontherapy.blogspot.com/2011/11/you-just-have-to-crust-me-on-this.htmltag:blogger.com,1999:blog-56474327354448626.post-16293054893821399802011-11-16T17:22:00.001-08:002011-11-17T15:47:54.519-08:002011-11-17T15:47:54.519-08:00<p>First order of business, I want to give a thank you to my ultra modest friend Jeremy who made this NEW LOGO (see above) for me. I am really quite touched that he found my website worthy of his special attentions in digital designery. He can expect some special noms in the future. You may also notice the new layout, hopefully you all think it works.ah,</p> <p>Now, it is time to talk turkey.</p> <p>This past Veterans Day weekend was an ambitious one. Not only did I bake two pumpkin pies, I decided to tackle a turkey in a way I’ve been meaning to try out for a while now, at the insistence of two good friends yet scary good roller derby gals, Maully Millions of the <a href="http://ithacarollerderby.com/">Ithaca League of Women Rollers</a> and Karlee! As they wanted to see several methods of preparing turkey, I took their idea of taking one turkey, and breaking it down so I could try a few different seasoning methods.</p> <p>One caveat to note. I noticed after purchase that the turkey was frozen in some sort of brine already (8% solution according to packaging) so I adjusted the salt to less of a concentration to compensate. Results were good (clarified below) but I think the turkey probably could have withstood the full forced brine or marinade without a problem.</p> <p>First, the turkey had to be defrosted. This was done over a few hours with changes of cold water every thirty minutes to ensure even defrosting.</p> <p><a href="http://lh6.ggpht.com/-mKREugdWoSg/TsRFYYUAMnI/AAAAAAAADgA/Hoxyd2vxM3U/s1600-h/hikefoodlove%252520154%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="hikefoodlove 154" border="0" alt="hikefoodlove 154" src="http://lh5.ggpht.com/-duGUmSnfyR8/TsRGVGLofAI/AAAAAAAADgI/id9RrpuRbNo/hikefoodlove%252520154_thumb.jpg?imgmax=800" width="404" height="309"></a></p> <p align="center"><font size="1">Sorry, there just isn’t much of a way to make a raw turkey look terribly appealing.</font></p> <a href="http://castirontherapy.blogspot.com/2011/11/one-turkey-cut-up-and-done-three-ways.html#more">More after the jump »</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-1629305489382139980?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/qCuVvuHji_41u8N6dz_smwVYQjY/0/da"><img src="http://feedads.g.doubleclick.net/~a/qCuVvuHji_41u8N6dz_smwVYQjY/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/qCuVvuHji_41u8N6dz_smwVYQjY/1/da"><img src="http://feedads.g.doubleclick.net/~a/qCuVvuHji_41u8N6dz_smwVYQjY/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/9xICBT189_8" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com2http://castirontherapy.blogspot.com/2011/11/one-turkey-cut-up-and-done-three-ways.htmltag:blogger.com,1999:blog-56474327354448626.post-29970326929169268882011-11-13T10:24:00.001-08:002011-11-21T22:50:49.290-08:002011-11-21T22:50:49.290-08:00<p>Here’s the second part of Pumpkin Pie Matchup, where the second contender to compete against the <a href="http://castirontherapy.blogspot.com/2011/11/ab-pie.html">Alton Brown pumpkin pie</a> appears! Both go in… to your stomachs!</p> <p>I guess matchup isn’t really fair the right descriptor here. It’s not like I combed through thousands of recipes to decide which two I’d compare. But “ill informed comparison of pumpkin pies” doesn’t quite have the right ring to it, so there you go. Now the confessions are done, on to the main event.</p> <p>But, why “Real Estate Lady” pumpkin pie? This recipe turned up on the doorstep quite literally, attached to a sugar pumpkin by one of our friendly neighborhood real estate agents informing us of what the values of our homes were. Such a bold marketing plan with foresight surely belonged to a person whose tongue was able to discern the best pumpkin pie recipe within my zip code!  Upon doing some further research on the web, it turns out that the recipe is really just a modified Libby’s Famous Pumpkin Pie recipe, substituting Libby’s canned pumpkin with <a href="http://castirontherapy.blogspot.com/2011/11/pureeing-pumpkins-for-pie.html">freshly pureed pumpkin</a> (handily supplied by the friendly local real estate agent, in case you forgot.)</p> <p>Whatever the reason, the arbitrariness with which this recipe came to me warrants it a spot in this two part challenge.</p> <p>First off, preheat oven to 425 degrees.</p> <p>Not having pumpkin pie spice on hand, I fashioned my own according to <a href="http://allrecipes.com/Recipe/pumpkin-pie-spice-i/detail.aspx">this recipe.</a> </p> <p><a href="http://lh6.ggpht.com/-R2c2nvfK_1U/Tr_2Mus409I/AAAAAAAADZg/ZMuh0Tkt3xE/s1600-h/hikefoodlove%252520131%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="hikefoodlove 131" border="0" alt="hikefoodlove 131" src="http://lh3.ggpht.com/--HxvuSOpndg/Tr_3JZ6m1KI/AAAAAAAADZo/LzFS7i5YL8s/hikefoodlove%252520131_thumb.jpg?imgmax=800" width="404" height="304"></a></p> <p> </p> <a href="http://castirontherapy.blogspot.com/2011/11/pie-2.html#more">More after the jump »</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-2997032692916926888?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/AWRNJd01ndO04O6NX91pukCmVtE/0/da"><img src="http://feedads.g.doubleclick.net/~a/AWRNJd01ndO04O6NX91pukCmVtE/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/AWRNJd01ndO04O6NX91pukCmVtE/1/da"><img src="http://feedads.g.doubleclick.net/~a/AWRNJd01ndO04O6NX91pukCmVtE/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/pBdxhgGVYeU" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com0http://castirontherapy.blogspot.com/2011/11/pie-2.htmltag:blogger.com,1999:blog-56474327354448626.post-17635978626422154372011-11-13T02:20:00.001-08:002011-11-21T22:51:05.491-08:002011-11-21T22:51:05.491-08:00<p>This is both a follow up to the <a href="http://castirontherapy.blogspot.com/2011/10/seven-days-of-alton-brown-1-hoecakes.html">Alton</a> <a href="http://castirontherapy.blogspot.com/2011/10/pleading-fifth-day-of-seven-days-of.html">Brown</a> <a href="http://castirontherapy.blogspot.com/2011/10/day-six-of-seven-days-of-alton-brown.html">recipe</a> <a href="http://castirontherapy.blogspot.com/2011/10/last-post-of-seven-days-of-alton-brown.html">series</a> and quite related to autumnal eats; the pumpkin pie, thanksgiving essential (up to debate). And this is the first of two posts comparing with another recipe to boot! More on that later.</p> <p>Hopefully you’ll be using <a href="http://castirontherapy.blogspot.com/2011/11/pureeing-pumpkins-for-pie.html">homemade pumpkin puree,</a> but if not, I’m sure the canned stuff will work. Whatever the case, assembling the crust comes first.</p> <p>For the AB Pumpkin Pie, the application takes a cue from graham cracker crusts but replaces the cookies with more assertive and distinctive gingersnap. Add some ground ginger, brown sugar and some melted butter and you’ll be set! More detailed instructions at the end.</p> <p>First preheat the oven to 350 degrees Fahrenheit while assembling the ingredients.</p> <p><a href="http://lh4.ggpht.com/-hzduPTZvgek/Tr-LbMQw1OI/AAAAAAAADVg/ZJv_uLu93R4/s1600-h/hikefoodlove%252520110%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="hikefoodlove 110" border="0" alt="hikefoodlove 110" src="http://lh6.ggpht.com/-jfz_owbxSH8/Tr-MYRAJ0gI/AAAAAAAADVo/A0UeMzv9_Wg/hikefoodlove%252520110_thumb.jpg?imgmax=800" width="404" height="304"></a></p> <p> </p> <a href="http://castirontherapy.blogspot.com/2011/11/ab-pie.html#more">More after the jump »</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-1763597862642215437?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/bpSf1k9QOEyiuhBi-AOzo8Ig2GQ/0/da"><img src="http://feedads.g.doubleclick.net/~a/bpSf1k9QOEyiuhBi-AOzo8Ig2GQ/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/bpSf1k9QOEyiuhBi-AOzo8Ig2GQ/1/da"><img src="http://feedads.g.doubleclick.net/~a/bpSf1k9QOEyiuhBi-AOzo8Ig2GQ/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/MZOeIdFuSv4" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com0http://castirontherapy.blogspot.com/2011/11/ab-pie.htmltag:blogger.com,1999:blog-56474327354448626.post-59801792785576610342011-11-13T00:50:00.001-08:002011-11-13T08:31:08.557-08:002011-11-13T08:31:08.557-08:00<p>Thanksgiving is just over the horizon, so if you have some time, it is the perfect time to prepare for pumpkin pies. Ideally, with actual pumpkin you prepare yourself!</p> <p>First off, don’t use those huge Jack-o’-Lantern pumpkins. Small baking pumpkins are what we’re after. Then preheat your oven to 400 degrees F.</p> <p><a href="http://lh4.ggpht.com/-DYS3bg3i1dQ/Tr94VtMmcvI/AAAAAAAADSQ/Yq_yvLsszAU/s1600-h/hikefoodlove-0603.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="hikefoodlove 060" border="0" alt="hikefoodlove 060" src="http://lh3.ggpht.com/-Q3HTV6GZVm0/Tr95SeRSvGI/AAAAAAAADSY/yyceyTcl7zc/hikefoodlove-060_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>Split in half carefully with a cleaver. And perhaps on the floor to avoid damaging your nice countertops.</p> <p><a href="http://lh4.ggpht.com/-zbsfMGs1Qgk/Tr95TyWN4TI/AAAAAAAADSg/CvPpRTp0AZ8/s1600-h/hikefoodlove-0613.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="hikefoodlove 061" border="0" alt="hikefoodlove 061" src="http://lh6.ggpht.com/-7y5AdojhFFs/Tr96QVGRY7I/AAAAAAAADSo/itnlt61aoNY/hikefoodlove-061_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>After removing seeds, sprinkle the pumpkin halves with kosher salt.</p> <p><a href="http://lh4.ggpht.com/-x8_BPDHieV0/Tr98OvkKwUI/AAAAAAAADTQ/rZksIuIV5xQ/s1600-h/hikefoodlove-0683.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="hikefoodlove 068" border="0" alt="hikefoodlove 068" src="http://lh3.ggpht.com/-BoBdzlPibvs/Tr99LcXK7XI/AAAAAAAADTY/msMjdGmY9dc/hikefoodlove-068_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>Lay the pieces cut side down on parchment paper and roast for thirty to forty-five minutes.</p> <p><a href="http://lh3.ggpht.com/-IoLRmE430Cw/Tr99M_QE7ZI/AAAAAAAADTg/zRgW6TbVwyw/s1600-h/hikefoodlove-0693.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="hikefoodlove 069" border="0" alt="hikefoodlove 069" src="http://lh6.ggpht.com/-nPX0pUyA64Q/Tr9-J4tzdhI/AAAAAAAADTo/pjeV6iUK2f0/hikefoodlove-069_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>They’re ready when you can stab them easily with a knife!</p> <p><a href="http://lh5.ggpht.com/-t1BVQB2lPd4/Tr9-LG_N1sI/AAAAAAAADTw/IWcDZKuVZwA/s1600-h/hikefoodlove-0703.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="hikefoodlove 070" border="0" alt="hikefoodlove 070" src="http://lh4.ggpht.com/-w6q8lx_rItU/Tr9_HwvZPEI/AAAAAAAADT4/wNeZV6UOeJI/hikefoodlove-070_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>They will also look like this.</p> <p><a href="http://lh6.ggpht.com/-E8uLGQbwhCI/Tr9_JOm6_uI/AAAAAAAADUA/_gpBEByBUnA/s1600-h/hikefoodlove-0733.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="hikefoodlove 073" border="0" alt="hikefoodlove 073" src="http://lh4.ggpht.com/-A1Sx1Ohy_Rs/Tr-AFjzKXUI/AAAAAAAADUI/izwjT1KtB04/hikefoodlove-073_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>Scoop out the flesh with a spoon.</p> <p><a href="http://lh6.ggpht.com/-mIt2Eiy0YoM/Tr-AG733ROI/AAAAAAAADUQ/6MKxQ5E-lXs/s1600-h/hikefoodlove-0743.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="hikefoodlove 074" border="0" alt="hikefoodlove 074" src="http://lh4.ggpht.com/-tThkS9UmCKw/Tr-BDnLapMI/AAAAAAAADUY/wFDThvziUaY/hikefoodlove-074_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>And put into a food processor and puree it, which takes about three minutes or so.</p> <p><a href="http://lh4.ggpht.com/-ano-PQncYLY/Tr-BEi1aprI/AAAAAAAADUg/yGfhMufoSO8/s1600-h/hikefoodlove-0783.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="hikefoodlove 078" border="0" alt="hikefoodlove 078" src="http://lh5.ggpht.com/-k2D07nBjNok/Tr-CBifHBSI/AAAAAAAADUo/S08eYTM2Krg/hikefoodlove-078_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>Interestingly one of the pairs of skin really kept its shape, while the other one, not so much.</p> <p><a href="http://lh4.ggpht.com/-GpD_G2-kvdU/Tr-CDMSQHvI/AAAAAAAADUw/U9v3WMoaZ0o/s1600-h/hikefoodlove-0793.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="hikefoodlove 079" border="0" alt="hikefoodlove 079" src="http://lh4.ggpht.com/-a9h9lbZ550Y/Tr-C_7kxz2I/AAAAAAAADU4/-xBqkV8ug6Y/hikefoodlove-079_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>And voila, some lovely pulp to make pumpkin pie fillings. Refrigerate or freeze until you’re ready to you.</p> <p><a href="http://lh4.ggpht.com/-GEq9zM-LQo0/Tr-DBMtwVpI/AAAAAAAADVA/GPpMLZCWY98/s1600-h/hikefoodlove-0823.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="hikefoodlove 082" border="0" alt="hikefoodlove 082" src="http://lh5.ggpht.com/-I6b4EQV_iOY/Tr-D9uOPXXI/AAAAAAAADVI/lTdoaCNvkdw/hikefoodlove-082_thumb.jpg?imgmax=800" width="404" height="304" /></a></p> <p>Stay tuned for two upcoming recipes, a real head to head match up between very different recipes.</p> <div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/56474327354448626-5980179278557661034?l=castirontherapy.blogspot.com' alt='' /></div> <p><a href="http://feedads.g.doubleclick.net/~a/mI6XjIfCCas45gyLUWmYjLYJh2c/0/da"><img src="http://feedads.g.doubleclick.net/~a/mI6XjIfCCas45gyLUWmYjLYJh2c/0/di" border="0" ismap="true"></img></a><br/> <a href="http://feedads.g.doubleclick.net/~a/mI6XjIfCCas45gyLUWmYjLYJh2c/1/da"><img src="http://feedads.g.doubleclick.net/~a/mI6XjIfCCas45gyLUWmYjLYJh2c/1/di" border="0" ismap="true"></img></a></p><img src="http://feeds.feedburner.com/~r/CastIronTherapy/~4/U93L3zrTosI" height="1" width="1"/>Brian @ Cast Iron Therapyhttp://www.blogger.com/profile/05696832508734980284noreply@blogger.com0http://castirontherapy.blogspot.com/2011/11/pureeing-pumpkins-for-pie.html