Let Them Eat Cake Club - BOX 3

Box #3 Theme – Cast Iron Skillet Baking

We can not ignore the huge growth in popularity of cooking with cast iron. If I had a dollar for every conversation I’ve had in store about the hows and whys and the dos and don’ts of cooking with cast iron I’d be a very rich lady! So while we are talking about cooking breakfast and dinner and everything in between in a cast iron skillet – we thought  . . . let’s not forget baking!!! 

Have you ever had a skillet brownie? Enjoyed straight out the pan while it’s still hot with a big scoop of vanilla ice cream on top!!!  Or maybe you’ve seen a video about a truly decadent baked brie with grapes, figs, balsamic and thyme . . . all done in a cast iron skillet.  Yummo!

In Box #3 you’ll find all the right tools to:

• ©      Bake a decadent choc-chip brownie.
• ©      Learn how to care for your cast iron skillet so it will literally last you a lifetime.
• ©      Get a little adventurous . . . ask yourself “Will it Skillet?” Honestly there’s not much you can’t do in a cast iron skillet!

                                                                                                                                                                                                                                                                                                                                        

·         1 x G&S Cast Iron Skillet 19.5cm with handle cover - RRP $26.95 each

·         1 x Ogilvie Black Denim Oven Glove - RRP $14.95 each

·         1 x R&M Stainless Steel Brownie Spatula - RRP $4.50 each

·         1 x Wild Wood Pastry Brush – RRP $8.95 each

·         1 x Small Spring Tea Infuser – RRP $4.95 each

·         1 x Borosilicate Glass Jug 250ml – RRP $8.95 each

·         1 x Euroscrubby – RRP $7.50 each

TOTAL VALUE $76.75!!!

 

©      Dutch Baby – this is my favourite recipe for a little skillet – dessert, breakfast, anytime!

©      Baked Brie – such an easy cheese dish that is sure to impress at your next party

 

 

Dutch Baby – this is my favourite recipe for a little skillet. Have it for dessert or breakfast or anytime you feel like, its quick and comforting and totally delicious!

I can’t take total credit for it, here’s the link to the original recipe . . . I usually change things up each time, but I started here:

https://alexandracooks.com/2023/04/22/lemon-blueberry-dutch-baby/

Ingredients

• 4 tablespoons butter, divided
• 1/2 milk
• 1/2 cup plain flour
• 4 large eggs
• 3 tablespoons sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• the zest of one lemon
• 1 cup blueberries (thawed if using frozen)
• Icing sugar for dusting, maple syrup to serve

Instructions

1. Place an oven rack in the middle position and preheat the oven to 200°C. Place a cast iron skillet over low heat on your stovetop. Keep it over low heat while you prepare the batter. 
2. Melt two tablespoons of the butter in a small skillet, then transfer to a blender. Add the milk, flour, eggs, sugar, vanilla, salt, and lemon zest, and blend until smooth. (Do not skip this step — the batter will be lumpy if you do.)
3. Place the remaining 2 tablespoons of butter into the cast iron skillet. Turn the heat up to medium-high. Let the butter melt, add the blueberries, and give the skillet a shake. Immediately pour the batter over the blueberries and transfer the skillet to the oven. Bake until the pancake is puffed and golden, about 15 minutes.
4. Remove pan from the oven, and dust with icing sugar, if you wish. Cut and serve immediately with maple syrup. (note, the pancake with lose its puff when out of the oven – don’t be alarmed, it’s supposed to!)

Troubleshooting: If you have trouble with your Dutch baby getting lofty in the oven, you may have better luck if you bring your milk and eggs to room temperature. Frozen berries will also adversely affect the rise, so if you use frozen berries, consider thawing them first. 

 

Again – I can’t take credit for coming up with this gastronomic showpiece, but I challenge you to get creative and enjoy!

I call it the Fire Baked Brie, because it really is sensational when baked in a fire oven or over an open flame, but seriously will work just same in the oven.  

The best place to start is think about what you would put on a small charcuterie board. Start with 3 feature pieces and then some extras for presentation, for example:

Features:

-          A full round of double or triple cream brie, big enough to fill at least half of the skillet

-          Fresh fruit that caramelises well – figs, nectarines, grapes. Or sweet baby tomatoes if you like . . . get creative!

-          Fresh herbs – thyme is always my favourite, but also rosemary, oregano – think herbs that you would enjoy roasted. Or maybe chilli . . . yum!

Extras:

-          Honey, balsamic glaze, white wine or port . . . some sort of liquid that will mix with the fruit juices.

-          Dried fruits or nuts or seeds.

-          Crusty bread torn into mouth sized pieces or strong/firm crackers.

Instructions

1.      Heat up the fire/pizza oven, or fire pit, or oven to 200°C. It doesn’t have to be precise, but the oven does have to be hot!

2.      Prepare your skillet with butter or oil – not to thin and not to thick.

3.      Position your brie in the middle of the skillet and score the top skin – in a grid so it can open easily during baking.

4.      Randomly add your fruit/herbs etc on top and around the skillet, be generous, but don’t totally cover the brie.

5.      Drizzle with honey and/or balsamic and into (or onto) the oven!

6.      Keep watch, but it should take 10 to 15 minutes for the brie to start to bubble and look all gooey and delicious. Times can vary due to the temperature so don’t walk away!

7.      Get a glove because the skillet will be hot hot hot . . . pull out the skillet and you should see bursting roasted fruits, gooey baked brie, slightly roasted herbs and smell should be enough to make your mouth water!!!

8.      Add all the extras you like – pepitas or almonds for crunch, sprinkle of salt flakes or some freshly ground pepper, some extra honey . . . . and serve immediately!

The brie should be soft and gooey enough to dig in with some crusty bread, but if you are serving a large group it may be nice to have some small plates, spreaders, napkins for serving.

 

The popularity of cast iron has exploded in the last 12 months. 

So many of our customers have wanted to move away from coated frypans, bakeware, pots and pans that we have made the move away from selling traditional ‘non-stick’ frypans and now only sell stainless steel or iron pans. However, there is a lot of information out there about seasoning and caring for cast iron and carbon steel and wrought iron, it can honestly get really overwhelming.

I’ll try and keep it really simple – because cooking with cast iron IS really simple.

This is what we tell our customers:

·         Cast iron, wrought iron, carbon steel, etc when raw and exposed to oxygen, will all oxidise and rust without protection.

·         The most effective way to protect a pan is to ‘season’ it. Or at the very least, apply a thin layer of oil over the pan, effectively creating a barrier between the oxygen and iron.  

·         Seasoning is really simple – you need oil, a stovetop, an old cloth, and some time.

o   Pour a small amount of oil onto the pan, wipe it over the entire cooking surface with the cloth and place on the heat. It is best to heat the pan up slowly – especially if using an induction stove top – and work up to a hot pan.

o   Wait and watch the oil to absorb into the cooking surface, and repeat.

o   Do this several times.

o   If you want to protect the entire pan – base, outer sides, handle (if suitable) you can repeat this process in the oven.

 

Clean up is probably the most significant difference between cast iron and other ‘traditional non-stick’ pans.

·         The main thing to remember is to protect your seasoning.

·         You’ve just spent an afternoon building up that beautiful seasoning to protect your pan and a quick visit to the dishwasher, or a soapy wash up will destroy all your efforts in an instant!

·         The easiest way is to use plain hot water and a spatula to lift off any buildup on the pan until the water is clear, dry immediately and reapply a thin layer of oil.

·         This will ensure it is perfect and ready to go next time!

 

And the BEST thing about cast iron pans . . . you can’t hurt them!

·         If you scratch them with the tongs – doesn’t matter!

·         If you cook with acidic foods (tomatoes) and disrupt the seasoning – doesn’t matter!

·         If you do accidentally wash it in the soapy water – doesn’t matter!

It’s all ok, because you can re-season your pan as many times as you want or need!!