Thursday, May 28, 2009

What have you made in your cast iron skillet lately?

What a nice question, given how much we love cast iron. (If you don't know this, it means you do not receive the Grill-A-Chef Monthly Newsletter and there is a remedy for that *** see below). Anyway, the skillet was recently hired to make one of the best frittatas ever. After overcoming apprehension of having the eggs stick to it, even though I have the utmost faith in cast iron and it is reverently seasoned, I went for it. I hadn't made a frittata since I let the non-stick go once and for all. Making eggs in the cast iron was the final frontier. Again, I should have been more confident since the Lodge logo does actually have an egg in it.... I'm talking about old habits dying hard.
Also, I was once traumatized by a hideous frittata-gone-wrong-incident in a straight up stainless steel pan before I became pro. Picture it: rented house in the south of France, unfamiliar kitchen, 9 hungry people. The result was some sort of chunky scramble, luckily there was much wine to help us forget. But in this case, the final dish was so delicious and so easy, I find myself atop the soapbox reassuringly calling out the praises of the cast iron once again.
The frittata was perfectly cooked throughout, with a bright yellow color and a light springy consistency. It lifted perfectly out of the pan and made neat slices for brekkie, lunch and dinner. Yay!


2 tablespoons extra virgin olive oil
3 ounces goat cheese
1 clove garlic, minced
pinch red pepper flakes
1/4 cup parmesan cheese, grated

1 pound asparagus
1/4 cup canola oil
9 eggs
salt and pepper

• Preheat oven to 300 degrees. In a small bowl stir the olive oil, goat cheese, garlic, pepper and 2 tablespoons of parmesan. Season to taste with salt and pepper (or get down with some herbs and spices...just make it taste gooood). Set aside.
• In a large bowl thoroughly whisk together eggs and remaining two tablespoons of cheese.
• Trim bottom two inches from asparagus and discard. Chop the rest into one-inch pieces.
• Heat canola oil in a large (10-12 inch) nonstick or cast iron skillet. Saute the asparagus pieces until bright green and just tender. Add a pinch of salt and pepper.
• Pour egg mixture over asparagus and evenly sprinkle the goat cheese over the top. and place the skillet in the oven, 15-20 minutes (check after 10 minutes). The finished frittata will be firm but slightly springy to the touch throughout. Place under the broiler for one minute to brown the top, if desired. Slice into wedges and serve.

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Dress up that goat cheese!

Sizzle that asparagus!

Put it together and cook it up!!
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