Last night our sunny Southern California city got a rare
taste of the weather that other parts of the country are used to. Ferocious winds tore limbs from our
trees, sent the dog into hiding, and sent me into the kitchen to play with
Joanna Pruess’ newest cookbook “Griswold & Wagner Cast Iron Cookbook:
Delicious and Simple Comfort Food.” If you have to put up with nasty weather,
you might as well do it in style…with candles or a fire in the fireplace and a
cast-iron skillet or Dutch oven filled with a hearty meal.
Pruess, is a longtime friend and colleague of mine and the author of about 10 cookbooks. I had dinner with her in New York last week and she had me drooling over her descriptions of recipes in the new book.
“We’re living in a difficult time and we all need comfort, both emotionally and economically. Many of these recipes are inexpensive and easy to make and appeal to a huge audience of all ages,” Pruess said. “Even chic chefs are using cast iron to go from stove to table. They want to give diners satisfying food that lifts our souls.”
So when the storm hit yesterday I dug out my 12-inch Griswold skillet and 6-inch Lodge skillet, hand-me-downs from my maternal grandparents and my step-father (who was our unofficial recipe tester at the San Diego Union-Tribune for years). After following Pruess’ simple instructions for spiffying up neglected pans, I cranked out the delicious “Nona’s Italian Meatloaf” and a “Mini Cast-Iron Skillet Cornbread.”
First I seared the meatloaf, packed with chopped herbs,
milk-soaked bread, grated parmesan cheese and ground Brandt beef (my favorite)
in the large skillet, then removed it to a plate while I sauteed cremini
mushrooms and grated onion in the pan. I then replaced the meatloaf , added
some broth and Worcestershire sauce, covered it, and let it simmer for 30
minutes. The smell was intoxicating; the taste of the final product, smothered
in “gravy,” was terrific. The buttermilk cornbread, speckled with frozen corn kernels
and canned, pickled jalapeno peppers, was also a hit.
We probably won’t have weather like that again in La Jolla for another decade or so. But we will have Pruess’ meatloaf and other dishes on our table again soon.
“Cast-Iron Cookbook” also contains such tempting recipes as Fennel Gratin, Sicilian Orange Beef Stew and even a Tuscan Pineapple Upside-Down Cake. Recipes are concise and easy to follow. The up-front table of contents makes it easy to find what you’re looking for. The book costs $24.95 and is available at Amazon.com for about $16.
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