This is a brilliant dish to make for a brunch. Great way to combine eggs and potatoes in one dish. And a great way to use up leftover mashed potatoes.
bvsc:
So I finally got up my lazy butt and bought some ingredients to make my first recipe off of a new cookbook I recently purchased, The Everything Cast-Iron Cookbook. Actually Gastrodamus’s friend authored it so I had that much more pressure to make this look nomnacious. I went simple and baked the Dutch Apple Baby recipe since I’ve never ever had one before. I made a few modifications: had pears instead of apples and used some brandy when caramelizing the pears. The result? A puffy light treat that tastes like a fluffy french toast stuffed with Bartlett pears. Yeah, exactly, no way this can go wrong ;)
-Braised Bombshell
Everytime I come across somebody’s writing about a recipe from the book, I cringe a little out of fear that the recipe bombed. So when I saw this I smiled from ear to ear. And then I remembered how good this dish really is and wished I had egg noodles to make it right away.
Thanks, Dan!
dciskey:
I love things that end in Stroganoff. I have a pretty simple hamburger Stroganoff recipe that nobody will mistake for haute cuisine but is delicious and comforting. Since the moment on Christmas day when I cracked open Cinnamon Cooper’s Everything Cast-Iron cookbook, I knew it was only a matter…
These are seriously the best tomatoes I have ever put in my mouth and I LOVE tomatoes. It doesn’t hurt that these tomatoes (a “Siberian” variety gifted to us our favorite Mr. Damon) came from our garden. But I scooped out the seeds and filled them with a mixture of dijon mustard, parmesan cheese, bread crumbs and spices. They then went on the grill for a bit, got a little warmed and melty and oh my holy mama! Yummers!
Andrew Huff and I will be making 15 pints of Bacon Jam for attendees of the Bacon Takedown on 9/11 at Lincoln Hall in Chicago. If you like bacon, you should come see it and vote for us. Tis going to be yummers!
I’ve been nervous about reading reviews, especially those from strangers. But so far it’s been great. There is one on Amazon and one on Goodreads that I’ve encountered. I liked the one on Goodreads so much that I’m including it here:
“I don’t have a whole lot to learn about cast iron, really. I checked this book out of the library so that I could see if Cooper agrees with me. :)
But I’m going to need to buy this, because she includes a plethora of sauces, salsas, rubs, marinades, dressings and such that are just fantastic, and really useful.”