Cast-iron pans are the most versatile utensil you could have in your kitchen. Good for everything from baking to slow-cooking, ovens to campfires, steaks to desserts, there’s almost no dish you can’t make better with this well-seasoned, non-stick skillet. So how do you keep it cooking to perfection? And with which recipes do you start? In her book, Cast-Iron Cooking, Rachael Narins has the answers. With tips and tricks for caring for your cast-iron, as well as delicious food ideas for every occasion, this cookbook is a must-have for readers looking to get the most out of this ideal pan.
Tzimmes is a sweet-and-savory vegetable stew that’s typically served in the fall as part of the Jewish holidays. It’s warming and redolent of autumn flavors. Here, to make it a complete, hearty meal, I’ve added seitan (a meat substitute made of gluten). Serve this stew with corn bread, brown rice, or buttered noodles.
• 1 tablespoon olive oil
• 1 onion, in large dice
• 2 cups seitan cubes
• 2 large sweet potatoes, peeled, in large dice
• 4 large carrots, peeled, in large dice
• 1 large apple, peeled and cored, in large dice
• 1/2 cup dried apricots, halved
• 1 cup dried plums, pitted (optional)
• 2 teaspoons salt
• 1 teaspoon brown sugar
• Small pinch of ground cinnamon
• Zest and juice of 1 large orange
• 1 cup apple juice
1. In a 5-quart Dutch oven, heat the oil over medium-high heat. Add the onion and seitan and sauté until slightly browned, about 5 minutes.
2. Add the sweet potatoes, carrots, apple, apricots, dried plums (if using), salt, sugar, cinnamon, orange zest and juice, and apple juice to the pan. Bring to a simmer, uncovered, and cook for about 15 minutes, or until the vegetables soften.
For more from this cookbook, see:
Excerpted from Cast-Iron Cooking, © by Rachael Narins, photography © by Keller + Keller Photography, used with permission from Storey Publishing.