I love using my cast iron skillet mostly for its versatility. What other pan can you bake, broil, caramelize, fry, sauté, sear, use on the grill, and serve from. But what makes mine special is its history. A gift given to my Mom from her Mother- in-Law, this cast iron skillet dates back to 1958. Taken on many trips to the state park, it was packed in the car along with the kids, food, road maps, and a Boxer named Grimmick. Bacon and eggs, pancakes, chili, and baked beans were cooked or heated up in the cast iron skillet on a grate over the park fire pits. As the 5th child I missed out on those early family trips, but owning this cast iron skillet with its history makes me smile each time I use it.
My favorite use is searing meat which is easily accomplished using cast iron. The key is a scorching hot pan and not disturbing the meat as it develops a nice caramelized crust (see below). This usually takes only a couple of minutes per side. You can then transfer the skillet into a hot oven to achieve your desired internal temperature. After removing from the oven, it is important to let your meat “rest” for 5 – 10 minutes so the juices redistribute and not all end up on your cutting board (which will result in dry meat). Since using this cooking method, I have not grilled or broiled a steak. It is that good!
Cast iron seared steak
Cast Iron Tips/Fun Facts
- It is important that you season and clean cast iron properly for it to last you a lifetime and keep a nonstick finish. Read Cast Iron Cooking for great tips.
- In their expedition to the Louisiana territory in 1804, Lewis and Clark indicated that their cast iron Dutch oven was one of their most important pieces of equipment.
- George Washington’s mother thought so much of her cast iron cookware she made special note in her will to make sure the right person received it!
- Want a fun recipe to try in your cast iron skillet? Check out this recipe for Iron Skillet Pizza.
What is your favorite dish to cook in a cast iron skillet?
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January 13, 2011
For most people, the start of the New Year kicks off resolutions that often involve diet and exercise. As I wrote about in last week’s blog, the trend this year is towards healthy eating rather than fad diets. One proven healthy eating habit is making sure you do not skip breakfast. As we celebrate National Egg Month I thought it would only be appropriate to highlight one of the most popular breakfast foods known to man.
According to webmd.com, “a traditional breakfast of eggs may be one of the best ways to get your morning protein. While eggs are not always associated with weight loss, they contain some of the highest-quality protein. Also reported are those who eat eggs at breakfast, felt more satisfied and consumed fewer calories throughout the day, compared to those who ate a primarily carbohydrate meal like a bagel.”
When my sisters and I were young, my mom would prepare Eggs in a Nest to lure us to eat our breakfast. This dish is basically an egg served in toast rather than beside it. Simple and fun, it always did the trick.
Eggs in a Nest
From fried to poached, hard boiled to scrambled, there is an egg dish for everyone. For eye opening eggs, try our TSG Wake-Up! Scramble Eggs – breakfast with a kick!
What egg dish starts your day?
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January 6, 2011
As we ring in 2011, healthy eating will be the focus rather than fad diets according to allrecipes.com. As I wrote about in a prior blog, I truly believe it is all about balance – especially when you are a foodie! Below are additional trends from allrecipes.com to watch for in 2011.
Ethnic Foods on the Rise – Want an easy way to try an ethnic dish? Try our new TSG Simmerin’ Sauces – no passport required!
Pies – The New Cupcake – Cupcakes will be taking a backseat to pies for 2011. From sweet to savory, pies will be taking the cake! Try TSG Tropical Coconut Cream Pie –a taste of the tropics to brighten up your winter taste buds.
Pre-made Ingredients – look to Two Sisters Gourmet to stock your pantry with staple favorites.
Entertaining at Home – this trend continues with a casual sit down dinner being a popular choice.
Men in the Kitchen – branching out from the BBQ, men are becoming more comfortable in the kitchen
I wish everyone a safe and happy New Year – See you in 2011!
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December 30, 2010
Over the holidays an easy way to entertain at home is hosting a brunch. This is also a great way to feed your overnight house guests. Below are three easy brunch menus that are real holiday guest pleasers.
After Sunday Service Brunch
Spinach and Feta Scramble
Broiled Tomatoes
Cranberry Coffee Crumble Cake
Coffee, Tea, Mimosas
Late Sleepers Brunch
Puff the Magic Dragon Black Bean and Salsa Omelet
Cheddar Cheese Hash Browns
Pina Colada Parfaits
Espresso, Chai Tea, Sparkling Water
Make Ahead Brunch
Banana Bread French Toast Casserole
Holiday Brunch Casserole
Frozen Fruit Cups
Coffee/Hot Chocolate Bar – offer brewed plain and decaf with flavored creamers, whipped cream, chocolate shavings, marshmallows, crushed peppermints
No matter which brunch you choose, have fun with it! Use Two Sisters Gourmet to complement the start of your day.
Have a blessed happy and healthy Holiday enjoyed with your friends and loved ones.
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December 23, 2010
Your passport to international flavors awaits you with our new Simmerin’ Sauces! Perfect for your slow cooker, these sauces make dinnertime a snap.
A trip to Italy not in the budget? Our Tuscan Country Simmerin’ Sauce brings the fresh flavors of the Tuscan countryside to your table. It will have you saying (or singing!) That’s Amore……… Try the Simply Delicious Chicken Cacciatore or the Hearty Minestrone Soup — perfect comfort food to come home to after a long day.
Or take a culinary trip to the Far East with our Asian Barbeque Simmerin’ Sauce. Hints of soy, sesame, garlic, chili, and ginger combine for true Asian flavor. From Asian-Style Short Ribs to Hot & Sour Chicken Soup, this versatile sauce is a must for your pantry. It can even be used as a dipper for egg or spring rolls!
Your last stop on our International flavor tour is to India with our Mild Madras Curry Simmerin’ Sauce. Tempt your family with Coconut Curry Chicken, Curried Butternut Squash Soup or use over meatballs for a new twist! The mild spices and coconut milk will warm you from within.
And last but not least, two new additions to our Two Sisters Gourmet Sauces and Dressings line up.
Serious Steak and Grilling Sauce will entice the entire family. Use this sauce to make Pecan Crunch Chicken Drumettes, Sassy Barbecue Beans, or Serious Meatball Appetizers. Also excellent as a marinade or brush on grilled meat – its spicy overtones give it a kick!
Rosy Raspberry Basil Vinaigrette will brighten up any salad with its fresh taste. This versatile dressing can also be used as a dipping sauce for bread or over pasta for a light meal (refreshing after the Holidays!) Try Leafy Greens with Orange & Avocado, Luscious Raspberry Lemon Chicken, and Rice & Apple Salad with Tangy Cheese. This is a pantry must.
Can’t wait to try our fabulous new products? Easy online shopping is a click away…Bon Appetit!!
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December 16, 2010
A holiday tradition my co-workers and I look forward to every year is our annual cookie exchange. What a great way to beat the stress of holiday baking! There is nothing better than offering your guests a variety of homemade cookies when you entertain at home (no one has to know you did not make them all — wink wink). The rule for our cookie exchange is to make a dozen for each person participating, and each person makes a different recipe. From cutout, drop, and bar cookies, to brownies and fudge, we have seen some very creative and yummy treats. One of my personal favorites was a couple years ago when a coworker made a cookie bar native to her Canadian roots. The Nanaimo Bar was thought to have originated in its namesake city. Although some say the original recipe might have appeared in the Nanaimo Hospital Cookbook in the late 1950s. All I know is that after one bite I was hooked. I am embarrassed to say that these decadent bars did not make it onto my holiday cookie platter!
Nanaimo Bars
Short on time but still want to participate in your cookie exchange? Try these easy and delicious Two Sisters Gourmet recipes.
What is your favorite holiday cookie?
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December 9, 2010
With the economy still in its current sluggish state, many of us are looking for ways to cut down on our holiday gift giving expenses. This is normally already a stressful time of year and cutting back on our spending is making it more so. Lucky for us, Two Sisters Gourmet can help with homemade gifts of love.
Here are some easy favorites to give.
Spiced nuts: Use TSG Outrageously Garlic for the garlic powder in the recipe. Wrap in a holiday tin or box.
Citrus Marinated Olives: Wrap in a jar with festive ribbon.
Bread: TSG Perfect Pumpkin Gingerbread Bread or TSG Beer Bread – one loaf for now, one for the freezer. Wrap in plastic and a lovely kitchen tea towel.
Or, for those of you who prefer the dining table to the kitchen stove, we can still help you with these creative ideas:
For the Flavored Coffee Drinker – why wait at the drive through when you can make an instant latte mix
For the New Homeowners – Taste of Italy gift basket – dried pasta noodles, TSG Outrageously Garlic, TSG Onion and Chive Seasoning Blend, jarred pasta sauce, TSG Garlic Parmesan Vinaigrette, TSG Italian Herb cheese Mix
For the Cookie Lover – try cowboy cookie mix in a jar
For the Novice Cook – assorted TSG spices with recipes so they can start creating their own signature dishes
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December 2, 2010
Be happy for all you have in life — one of the best gifts you can give someone is thanking them for being a part of your life — I would like to wish everyone a happy and healthy Thanksgiving.
Below are some highlights of our Thanksgiving meal that I would like to share with you -
First Course : Butternut squash soup with pomegranate seeds
Dinner: Roast turkey, cranberry sauce, garlic mashed potatoes (added plenty of TSG Outrageously Garlic!), Lemon Dill Green Beans, corn, roasted sweet potatoes with rosemary, arugula salad with candied pecans, pomegranate seeds, and TSG Garlic Parmesan Vinaigrette, roasted balsamic mushrooms and onions, pasta with vodka cream sauce (our tradition is to have pasta at every holiday)
Dessert: Pumpkin Trifles and Upside Down Cranberry Cake with TSG Incredible Creamy Caramel Sauce
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November 25, 2010
From stuffing to dressing, cornbread to oyster, this is the one part of the Thanksgiving meal (besides the turkey) that families are adamant about sticking to their favorite recipe.
To Stuff or Not to Stuff
That is the question! Stuffing is referred to as the mixture that is prepared and then cooked inside of the bird. The term dressing is used when baking the mixture in a dish outside of the bird. According to allrecipes.com’s Thanksgiving Trends survey, 41% prefer dressing, 27% prefer stuffing and 32% don’t care as long as it ends up on the Thanksgiving dinner table (I fall into this group!)
If you choose to stuff your Thanksgiving turkey, the experts at Butterball have prepared tried-and-true guidelines for stuffing your turkey. For a quick stuffing demo check out the video below.
What’s in Your Stuffing?
One thing is for sure, stuffing recipes vary across the country – depending on the ingredients traditionally available in each region. Below is a sampling of popular stuffing ingredients.
North – hearty white bread, celery, sage, poultry seasoning
South – depending on what part of the south it is either cornbread or rice based with Cajun or Creole influences
Southwest – poblano peppers, cornbread, chorizo
New England – Oysters, bacon, chestnuts
West – Sourdough, wild mushrooms, almonds
What region are you from, and what is your favorite Stuffing recipe?
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November 18, 2010
With Thanksgiving right around the corner, Two Sisters Gourmet would like to ease some of your holiday stress by offering two Thanksgiving menus. Which ever one you choose, your family and guests will leave your home talking about Thanksgiving dinner for weeks to come………
Want to serve a Thanksgiving Dinner that will dazzle your guests? Try our
Talk of the Town TSG Thanksgiving Dinner
Appetizer – TSG Spinach Smoked Salmon Appetizer
First Course – TSG Martini Ceasars, or Cream Sherry Mushroom Soup
Main Course – Your favorite Turkey and dressing recipe, TSG Oven Roasted Vegetables, Garlic Roasted Potatoes, your favorite cranberry sauce
Dessert – Perfect Pumpkin Trifle with Caramel Whipped Cream (see below)
Want to serve a more traditional Thanksgiving Meal? Try our
Let’s Be Thankful TSG Thanksgiving Dinner
Appetizer – Italian Herb, Pepper & Olive Cheese Ball (serve with assorted crackers or flatbreads), or Italian Herb Stuffed Veggies
First Course – Spinach with Blue Cheese, or your favorite fall salad
Main Course – Your favorite Turkey and dressing recipe, Cheddar Mashed Potatoes, Lemony-Dill Greens Beans, Maple Dijon Julienne Carrots, your favorite cranberry sauce
Dessert – Your favorite pumpkin pie or Pumpkin Ginger Three-Layer Loaf Cake
Product Tips
Perfect Pumpkin Trifle with Caramel Whipped Cream
Prepare Perfect Pumpkin Gingerbread Mix according to instructions – cool and cut into 1” pieces. Chill the bowl, beaters, and cream thoroughly before whipping heavy cream. Using an electric mixer, whip 2 cups heavy cream and beat until soft peaks form – add 2 Tbls Incredible Creamy Caramel Sauce and continue to beat until stiff but still creamy – In a serving or trifle bowl, layer pumpkin pieces, whipped cream and sweetened dried cranberries alternately in single layers until all ingredients are used, ending with the caramel whipped cream. Drizzle top with additional caramel sauce. Cover and chill for two hours to allow flavors to meld.
Need to restock you TSG Pantry? Locate a consultant near you to get started.
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November 12, 2010
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I love using my cast iron skillet mostly for its versatility. What other pan can you bake, broil, caramelize, fry, sauté, sear, use on the grill, and serve from. But what makes mine special is its history. A gift given to my Mom from her Mother- in-Law, this cast iron skillet dates back to 1958. Taken on many trips to the state park, it was packed in the car along with the kids, food, road maps, and a Boxer named Grimmick. Bacon and eggs, pancakes, chili, and baked beans were cooked or heated up in the cast iron skillet on a grate over the park fire pits. As the 5th child I missed out on those early family trips, but owning this cast iron skillet with its history makes me smile each time I use it.
