Cast Iron Skillet Big Flavors (31 page)

Chanterelle and Gruyère Strata with Fresh Thyme,
22

Cheddar Cream Scones,
122

Chilaquiles,
6–7

Cornmeal Skillet Cakes,
18

Croque Monsieur Meets Croque Madame,
10–11

Crumpets,
15

German Apple Pancake,
23

Green Chili Soufflé with Dungeness Crab,
16

Papas con Chorizo,
14

Skillet Quiche with Broccoli, Mushrooms, and Green Onions,
8–9

Skillet-Roasted Granola with Candied Pecans, Craisins, and Coconut,
20

Smoked Salmon Hash with Tricolored Potatoes,
5

South African Bobotie,
19

Brioche, Meatloaf Sliders on,
37

Brioche French Toast,
21

Broccoli, Mushrooms, and Green Onions, Skillet Quiche with,
8–9

Broccoli with Golden Peppers, Pine Nuts, and Raisins, Roasted,
97

browning meat, tips for,
50

Brussels Sprouts and Yukon Gold Potatoes with Crispy Pancetta, Roasted,
111

Buckle, Golden Apple,
121

Butter, Braised Carrots with Citrus,
105

Butter, Truffle, and Rogue River Smoked Blue Cheese with Seared Rib-Eye,
75–76

Butter Glaze, Citrus,
72–73

Butter Sage Balls, Brown,
103

Butter Spaetzle, Brown,
67

Butter-Mashed Yukon Gold Potatoes,
76

Butter-Poached Chicken in Garam Masala Sauce with Jasmine Rice,
55–57

buying cast iron cookware,
xiii
,
xiv

 C 

cabbage

Asian Slaw,
83

Dad’s Hot Slaw with Bacon,
98

Tinga Poblana with Beef,
84

Yakisoba with Shrimp and Fresh Vegetables,
85

Cakes, Albacore Tuna, with Lemon Parsley Sauce,
42–43

Cakes, Cornmeal Skillet,
18

cakes, dessert

Blueberry Sour Cream Coffee Cake,
17

Grammy’s Oatmeal Cake with Coconut Pecan Frosting,
132–33

Marionberry Cornmeal Coffee Cake,
128

Pear Almond Cake,
120

Skillet Chocolate Pudding Cake,
134

Spicy Apple Cake,
138

Welsh Cakes,
119

Cakes, Ginger Crab,
38

Cakes, Tricolored Vegetable,
110

Candied Pecans, Craisins, and Coconut, Skillet-Roasted Granola with,
20

Caramel Apple Crisp,
123

Caramelized Fennel, Shallot, and Pear Upside-Down Tart,
95

Caramelized Onion Piadina with Chèvre and Kalamata Olives,
126

caramelizing, tips for,
50

caring for cast iron cookware,
xv–xvi

carrots

Asian Slaw,
83

Braised Carrots with Citrus Butter,
105

Ginger Chow Fun Noodles,
64

Tricolored Vegetable Cakes,
110

Yakisoba with Shrimp and Fresh Vegetables,
85

Cashew Red Curry, Chicken and,
65

Cassoulet, Easy Cast Iron Skillet,
58

cast iron cookware, about,
xiii–xvi
,
50

Cauliflower, Golden Curry,
102

Chanterelle and Gruyère Strata with Fresh Thyme,
22

Cheddar Cream Scones,
122

Cheddar-Mayo Spread,
54

cheese

Baked Jalapeño Oysters,
31

Caramelized Fennel, Shallot, and Pear Upside-Down Tart,
95

Caramelized Onion Piadina with Chèvre and Kalamata Olives,
126

Chanterelle and Gruyère Strata with Fresh Thyme,
22

Cheddar Cream Scones,
122

Cheddar-Mayo Spread,
54

Chilaquiles,
6–7

Croque Monsieur Meets Croque Madame,
10–11

Frizzled Kale and Golden Beets,
101

Green Chili Soufflé with Dungeness Crab,
16

Mushroom, Onion, and Kale Tuscan Bread Stew,
107

Mushroom Duxelles and Goat Cheese Crostini,
44–45

Potato Gratin with Crisp Prosciutto Strips,
99

Roasted Asparagus with Citrus and Parmesan,
104

Rosemary Parmesan Flatbread,
130

Seared Rib-Eye with Truffle Butter and Rogue River Smoked Blue Cheese,
75–76

Skillet Quiche with Broccoli, Mushrooms, and Green Onions,
8–9

Skillet-Baked Polenta with White Cheddar,
112

Spaghetti Carbonara,
88

Steak and Guinness Pie,
70–71

chicken.
See
poultry

Chilaquiles,
6–7

Chili, Lynn’s No-Bean,
87

Chili Cider Sauce on Ciabatta Rolls, Beef Brisket with,
54

chili peppers

Avocado Tomatillo Crema,
62–63

Baked Jalapeño Oysters,
31

Beef Brisket with Chili Cider Sauce on Ciabatta Rolls,
54

Butter-Poached Chicken in Garam Masala Sauce with Jasmine Rice,
55–57

Cilantro-Mint Chutney,
53

Fish Tacos with Avocado Tomatillo Crema,
62–63

Green Chili Soufflé with Dungeness Crab,
16

Meatloaf Sliders on Brioche,
37

Nuoc Cham Dressing,
83

Pico de Gallo,
62–63

Roasted Poblano and Crab Hush Puppies with Green Goddess Dipping Sauce,
34–35

Shrimp with Smoky Tomato Pernod Sauce on Crostini,
29–30

Smoked Salmon Hash with Tricolored Potatoes,
5

Smoky Smothered Chicken,
74

Tamarind-Ginger Sauce,
82–83

Tinga Poblana with Beef,
84

Chimichurri Sauce, Lamb Chops with,
89

Chocolate Fudge Sauce, with Roasted Pears, Double,
136–37

Chocolate Pudding Cake, Skillet,
134

chorizo

Chilaquiles,
6–7

Clams with Sausage, Ham, and Spices,
61

Papas con Chorizo,
14

Tinga Poblana with Beef,
84

Chow Fun Noodles, Ginger,
64

Chutney, Cilantro-Mint,
53

cilantro

Asian Slaw,
83

Avocado Tomatillo Crema,
62–63

Cilantro-Mint Chutney,
53

Creamy Avocado-Cilantro Sauce,
81

Pico de Gallo,
62–63

Cinnamon Cream Roll-Ups with Orange Glaze,
131

citrus

Albacore Tuna Cakes with Lemon Parsley Sauce,
42–43

Braised Carrots with Citrus Butter,
105