kaye16's Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title 
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The Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen
By Sharon Kramis, Julie Kramis-Hearne
Sasquatch Books - 2004
Chicken with Herbed Dumplings : page 68
This is a recipe that serves six; I made a third of the main recipe and a half of the dumpling recipe. Very tasty, but short on liquid. I added "some" extra chicken stock (somewhere between 1/2 and 1 cup, I guess), but it was still drier than you'd expect when I took it from the oven. The dryness must be more than the fact that there were some extra dumplings on top. Next time I'll be sure it's fairly soupy before placing the dumplings.
It all tasted good. We especially liked the dumplings with cornmeal, a nice touch.
The recipe looks rather long, but everything is simple to do and you could pretty well follow along with the instructions, without doing anything ahead of time.
My half recipe of dumpling mix made 8 dumplings; I used a serving spoon (bigger than a soup spoon) to scoop. Should have had about 5 according to the recipe, but mine were of a nice size.
It might be nice to portion this out into individual casserole dishes for the baking, instead of cooking in the skillet. Of course, then the "cast iron" connection is a bit tenuous.
useful (1)
Pretty darn good.
- I used an enamel-coated cast iron skillet because I don't have a plain cast iron one big enough. (I wonder about doing the sauce with lemon juice in a plain cast iron pan?)
- I used coquelets, which are small chickens about the same size as Cornish game hens.
- At the end, I just mixed the olive mixture with the reduced sauce and served it in a gravy boat.
Yum.
useful (1)
Now, the DH said these were the best zucchini pancakes he'd ever had. They were good. The sour cream sauce was also good. I didn't warm it as directed, just let it sit at room temp for a while.
This should serve 6 as a side dish. As a main course, there was enough for two people.
Used shallots instead of green onions, since there are no green onions available here.
useful (1)
Tom's Brick Chicken : page 63
A pretty darn good way to cook a chickie. The spices could be anything you prefer, although there's nothing wrong with the rosemary/thyme/oregano mix prescribed. The chicken tender and juicy. Not sure why weighting it down would make such a difference, but this was one of the best roast chickens I've done.
useful (2)