Cast Iron Cooking for Vegetarians by Joanna Pruess, Battman

By Joanna Pruess, Battman

Forged iron is a special fabric that heats calmly and lasts virtually eternally. eventually, here's a forged iron cookbook as undying and sundry because the fabric itself. forged iron revolutionized American cooking upon its creation, and shortly no kitchen was once entire with out long-lasting, heat-retaining forged iron cookware. at the present time, forged iron is a fixture nonetheless, even the main state-of-the-art, high-tech kitchens. most sensible cooks understand: there's easily no different fabric really love it. vintage illustrations of collectible pans and recipes for those or any forged iron items, mixed with clean takes at the better of American cooking, make the one-of–a-kind forged iron Cookbook an speedy vintage.

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Remove from the heat, pour the beans and their liquid into a large bowl, and let them stand in the liquid until cooled. Meanwhile, preheat your oven to 250°F. Heat a Dutch oven over medium-high heat until hot. Add the oil and onions and sauté until golden brown, 3 to 4 minutes. Drain the beans and combine them with the onions, chipotle chiles, mustard, brown sugar, and barbecue sauce. Add enough boiling water to just cover the beans, cover the pot, and bake for 4 hours. Remove the lid for the last 30 minutes of cooking time, or until the liquid is reduced and the beans are very tender.

Place a small heavy skillet (or pan with a can of food in it) on the quesadilla and cook until nicely browned, 1 to 1 ½ minutes, checking that it doesn’t burn. Turn the quesadilla and cook the other side until the cheese is melted and the tortilla is lightly browned, about 1 to 2 minutes more. Remove, cut into eighths with a pizza cutter or sharp knife, and serve. VEGETABLES & OTHER SIDES Mini Cast-Iron Skillet Cornbread Serves 2 to 4 This toothsome cornbread made in a 6-inch skillet feeds two or four friends, depending on how hungry they are.

Asian Quesadillas Makes 8 triangles; serves 4 as an hors d’oeuvre or 1–2 for lunch Here’s another global approach to quesadillas: pan-fried tortillas filled with zesty Chinese-flavored tofu topped with Jack cheese. While cheese isn’t typical in Asian foods, I like this fusion of flavors. INGREDIENTS Canola or vegetable oil 5 ounces extra firm tofu, drained, cut into ½-inch cubes, and blotted dry on paper towels 3 Tablespoons finely chopped cilantro leaves 3 Tablespoons finely chopped scallion + thinly sliced scallion greens, to garnish 3 canned water chestnuts, finely chopped 3 Tablespoons hoisin sauce 1 ½ teaspoons soy sauce 1 teaspoon minced fresh ginger root 1 teaspoon hot chili oil 1 cup (4 ounces) shredded Monterey Jack or other mild cheese 2 (10-inch) flour tortillas Heat a 10-inch cast-iron skillet over medium-high heat until hot but not smoking, 3 ½ to 4 minutes, and brush with 2 teaspoons of oil.

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