Cast-Iron Cooking — Kitchen Traditions that Keep Families Connected
Cast-iron cookware is treasured in the home kitchen, and expertly seasoned pieces are often passed down through the generations.
With Cast-Iron Cooking, author Julia Rutland showcases more than 150 recipes that are best prepared using cast-iron cookware.
Learn how to select, season, and care for these versatile pans. Then put them to use with hearty, flavorful dishes that are sure to please the whole family.
Cast-iron cooking is more than just a method for getting dinner on the table. It’s a step into a domain here; the same humble skillet can provide the most basic nourishment for a family or allow a world-class chef to create a culinary masterpiece.
To whet your appetite, we are sharing a delicious breakfast recipe from Cast-Iron Cooking, which will be published on April 15th, wherever good books are sold.
Potatoes and Bacon Breakfast Skillet
Makes 4 – 6 Servings
Equipment: 10-inch cast-iron skillet
Pan Savy: Substitute a 10-inch baker’s skillet for easier handling.
INGREDIENTS
4 slices bacon, chopped
1 pound baby red or gold potatoes, cubed
1/2 onion, finely chopped
1 bell pepper (any color), chopped
6 large eggs
1/4 cup milk
1 teaspoon salt
1/2 teaspoon dried Italian seasoning
1/2 teaspoon coarsely ground black pepper
1 cup (4 ounces) shredded cheddar or other cheese
HOW TO
1] Cook bacon in a 10-inch skillet over medium heat until crisp. Transfer bacon to a plate, reserving 1 to 2 tablespoons drippings in skillet.
2] Add potatoes, onion, and bell pepper to skillet. Cover and cook over medium-low heat, stirring occasionally, for 12 to 15 minutes or until potatoes are just cooked. Stir in bacon, reserving some to sprinkle on top if desired.
3] Preheat oven to 350°.
4] Mix eggs, milk, salt, seasoning, and black pepper in a bowl. Pour over potato mixture, stirring gently. Sprinkle with cheese and, if desired, reserved bacon.
5] Bake, uncovered, for 15 minutes or until golden brown and set.
Cast-Iron Cooking is part of Adventure Publications’ Nature’s Favorite Foods cookbook series, which includes the following, also by Julia: Eggs: 50 Tried & True Recipes, Tomatoes, Blueberries, Squash, and Apples, as well as Rhubarb and Maple Syrup by Corrine Kozlak.
If you enjoyed this post, sign up for our newsletter. Make sure to check out new recipes from Julia’s latest cookbook. For the apple season, you might also like these two recipes from Julia’s Apples: 50 Tried & True Recipes cookbook.
