Archives
Winter Vegetable Chili
3 T. vegetable oil 1 med. onion, chopped 2 med. garlic cloves, very finely chopped 2 large red, yellow, and/or orange bell peppers, seeded & cut into ½” pieces 4… Read More »
Pear Tarte Tatin Recipe from Lodge Cast Iron Cookware
Butter piecrust: 1 c. all-purpose flour 1/2 tsp. fine sea salt 2 T. sugar 6 T. unsalted butter 2 to 4 T. ice cold water Pear filling: 4 small pears,… Read More »
Chicken Pot Pie
Cooking with Lodge New England Chicken Pot Pie with Biscuit Crust Filling: 2 T. butter 2 medium onions, diced 1 celery rib, diced 1 large carrot, diced 3 c…. Read More »
Gooey Chocolate Skillets – Cooking with Lodge
Gooey Chocolate Dessert Baked in 5″ Skillets 1 (9-oz.) package chocolate wafers 3/4 c. (1 1/2 sticks) unsalted butter 3/4 c. bittersweet chocolate chips (60% cacao) 3/4 c. sugar 1/3… Read More »
Crusty Bacon and Cheese Bread
3 c. unbleached all-purpose flour, plus more for sprinkling on dough and flouring hands 1 1/2 tsp. fine sea salt 1 1/4 c. water 1/4 tsp. instant yeast 1/2 lb…. Read More »
Apple-Pecan Clafloutis
3/4 cup pecan pieces 1 1/2 pounds firm, semi-sweet apples, like Fiji or Pink Lady 1/4 cup (1/2 stick) unsalted butter 1 cup sugar 1/4 teaspoon ground cinnamon 4 large… Read More »
Corn Dip
2 (11-ounce) cans Mexicorn (corn kernels with red and green peppers) 1 (10-ounce) can shoepeg corn 3 green onions, chopped 1 cup sour cream 1 cup mayonnaise 1 tablespoon ground… Read More »
Chicken and Mushroom Stew with Wild Rice
Chicken and Mushroom Stew with Wild Rice recipe from Lodge Cast Iron is a delicious way to use a traditional cooking method and healthy ingredients. 3 T. extra virgin olive… Read More »
Red Quinoa with Roasted Acorn Squash
Honest Abe Living Magazine features Cooking with Lodge Cast Iron recipes in each issue along with photos of log cabins, log homes and timber frame homes. Ingredients 1 acorn squash… Read More »