HOW TO: Maintain Cast Iron Cookware

The thing about cast iron cookware is that it will last for generations. Good care will make for a great cooking experience. But even if the pan has been neglected, it can be restored through cleaning and seasoning.

Brenda shares the absolute best way to maintain cast iron cookware. Follow these effective steps every time you use your cast iron cookware and they’ll cook even better with time. Some absolutes are included along the way, so pay attention if you want your pans to love you back.

At the end of this post, Brenda shares some of her favorite recipes to cook on cast iron.

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Cast Iron Basic Maintenance

1. Remove cooking debris:

   • While pan is still warm:

     • Simply wipe out with a rag or paper towel

     • For difficult debris, rinse with water (no soap!) and a wet rag

     • Super stuck: use a pan scraper or firm spatula to lightly scrape at the debris

     • Do not use a stainless steel scrubber or soap

2. Place pan over medium-low heat on stove top until dry

   • Caution: on the next step the pan will be hot!

3. Shortening should be used to “grease” the pan. Here’s how:

   • Use a clean dry rag OR a paper towel, folded to create 4-8 layers

   • Add 1/4-1 tsp shortening to the pan (amount depends on cast iron surface area)

   • Rub the rag or paper towel in the shortening and over the entire surface, rubbing the shortening into the cast iron but not leaving any excess

     • Why shortening and not liquid oil? Over time, a pan greased with liquid oil will develop a sticky residue. A pan greased with plain vegetable shortening will simply get smoother and smoother, with no discernible tackiness.

Other Cast Iron Tips

Dirty pan has cooled?

• Add a little water, place over high heat to boil, dump out water, and clean as instructed above

OR

• Make a paste of salt mixed with a little water, scrub with a rag to remove debris

Rancid smell?

• Cast iron does not need to be reseasoned, instead:

  • Fill pan with salted water and bring to boil over high heat

  • Boil for 5-10 minutes, shut off heat, and allow to cool ~10 minutes

  • Water will still be hot, carefully dump out

  • Wipe out cookware with a rag

  • Grease with shortening, following instructions above

Proper cast iron storage?

• Store in a clean, dry place

• Avoid nesting the pans as nesting promotes moisture accumulation

• Recommended to invert pans for storage

Recommended recipes

Try out some of Brenda’s favorites in your beautifully maintained cast iron cookware:

• Pizza

• Sweet Corn Bread

• Crepes

• Pumpkin Pancakes

• Buttermilk Pancakes

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Brenda’s tips:

• Seasoning cast iron cookware is the main reason you can find shortening in Brenda’s kitchen

  • Whether you use your cast iron every day or occasionally, using vegetable shortening will ensure that it maintains a smooth, non-tacky surface for the next time you need it

Blueberry Bundt Cake

This beautiful (and delicious!) bundt cake is the perfect dessert or breakfast.

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Blueberry Bundt Cake

• Butter & flour a bundt pan, set aside.

• Preheat oven to 350F.

To a large mixing bowl, add:

2 3/4 cups flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

Sift together, set aside.

To the bowl of a stand mixer, add:

1 3/4 cups sugar

1 cup butter, softened

Using the paddle attachment, cream together for ~2 minutes, until lightened.

One at a time, mixing after each, add:

4 eggs

Once combined, pour in:

2 Tbsp lemon juice

2 tsp lemon zest

1 tsp lemon extract

1 tsp vanilla

Mix until smooth.

Alternately add, ~half of each, and fold together:

1 cup buttermilk

Flour mixture

Finally, fold in:

1 1/4 cup blueberries (fresh or frozen)

Pour into prepared bundt pan.

Bake at 350F for 50-60 minutes, until a toothpick comes out clean.

Allow to cool for 10 minutes then turn out on a wire rack, allowing to cool completely.

Drizzle with glaze:

Lemon Glaze

To a small mixing bowl, add:

1 1/2 cups sugar

1 Tbsp lemon juice

Thin out with:

1 Tbsp water

Repeat water until desired thickness is achieved.

Pour over cooled cake. Serve.

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Brenda’s tips:

• Serving size: 16-24

• No bundt pan? Substitute 2-3 loaf pans OR a 13”x9” baking pan

Blueberry Bundt Cake for High Elevation

This beautiful (and delicious!) bundt cake is the perfect dessert or breakfast.

Below is the recipe you’ll want if you live ~5k ft above sea level, or higher.

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Blueberry Bundt Cake for High Elevation

• Butter & flour a bundt pan, set aside.

• Preheat oven to 350F.

To a large mixing bowl, add:

3 1/4 cups flour

3/4 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

Sift together, set aside.

To the bowl of a stand mixer, add:

1 1/2 cups sugar

1 cup butter, softened

Using the paddle attachment, cream together for ~2 minutes, until lightened.

One at a time, mixing after each, add:

4 eggs

Once combined, pour in:

2 Tbsp lemon juice

2 tsp lemon zest

1 tsp lemon extract

1 tsp vanilla

Mix until smooth.

Alternately add, ~half of each, and fold together:

1 1/4 cup buttermilk

Flour mixture

Finally, fold in:

1 1/4 cup blueberries (fresh or frozen)

Pour into prepared bundt pan.

Bake at 365F for 40-50 minutes, until a toothpick comes out clean.

Allow to cool for 10 minutes then turn out on a wire rack, allowing to cool completely.

Drizzle with glaze:

Lemon Glaze

To a small mixing bowl, add:

1 1/2 cups sugar

1 Tbsp lemon juice

Thin out with:

1 Tbsp water

Repeat water until desired thickness is achieved.

Pour over cooled cake. Serve.

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Brenda’s tips:

• Serving size: 16-24

• High Elevation: this recipe is written for ideal baking at 5k-6.5k ft above sea level

  • Original recipe: perfect at 0-3k ft, works reasonably well at 3k-5k . . .

  • OR adjust following Brenda’s How To: Cakes at Different Elevations infographic

• No bundt pan? Substitute 2-3 loaf pans OR a 13”x9” baking pan

HOW TO: Zest & Juice Citrus Fruits

HOW TO: Zest & Juice Citrus Fruits

Select:

1 citrus fruit

Thoroughly wash, then:

Zest

• Using a stainless steel zester, scrape the outer skin of the citrus fruit, grating off only the darkest layer

• Reserve the zest in a covered bowl, refrigerate until needed

Juice

1. Microwave the citrus fruit (outer skin removed for zest) for 15-25 seconds, this will burst some of the juice cells

2. Pressing the citrus firmly under your palm, roll it around on the countertop, further bursting the juice cells inside

3. Cut the citrus fruit in half

   • Blade should slice halfway between the stem and bud ends of the fruit, slicing midway through all the carpels, or segments

   • Note: some juice will drip out, so cut the citrus fruit open over a bowl.

4. Using a hand-held juicing reamer, juice the citrus fruit, allowing the juice to run into a bowl

5. Using a small mesh strainer, strain the citrus juice into a measuring cup

Repeat with additional citrus fruit until the required amount of juice is obtained.

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Brenda’s tips:

• Zest can be refrigerated for about a week, or dried and stored in an airtight container to be used in other recipes

• Heating the citrus before juicing opens the cells and allows more of the juice to be harvested, the microwave is the easiest method

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Window to B’s kitchen . . .

Zesting a lime with a stainless steel zester . . .

Pressing the citrus firmly under my palm, and rolling it around on the countertop. This helps to burst the juice cells making it easier to juice AND more juicy . . .

Using a hand-held juicing reamer, to juice the lime . . .

Key Lime Pie in a Jar

This recipe is inspired by Chef Curtis Stone’s Gwen Key Lime Parfaits he made on the HBO show Selena + Chef.

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Key Lime Pie in a Jar

Step 1: Prep

1. Set out 4 (8 oz) wide-mouth mason jars.

   • Alternately use regular mason jars, ramekins, or even glass cups

2. Prepare the limes, select:

   3-4 limes

   Zest the limes, reserving all the zest in a resealable container and storing in the refrigerator until needed for the streusel and garnish.

   Juice the limes to accumulate:

   1/2 cup lime juice

   Set aside for Step 2.

3. Prepare the separated eggs, select:

   2 eggs

   Separate (using two bowls).

   • The 2 yolks will be used to make the lime curd, step 2.

   • The 2 egg whites will be used to make the meringue, step 4.

Step 2: Make the lime curd

To the bottom pot of a double boiler*, add:

~2 cups water

Set over high heat on stove and bring to a boil.

While heating water, to the top bowl (removed from the double boiler*) add:

2 whole eggs

2 egg yolks (from Step 1)

3/4 cup sugar

• Optional: For a sweeter curd, put in an additional 2 Tbsp sugar

1/2 cup fresh lime juice

Set bowl over heated water, reducing stove temp to medium-low.

Whisk mixture continuously for 5 to 8 minutes, until light and fluffy and thick enough to coat the back of a spoon.

Remove bowl from double boiler, set aside to cool 5 minutes.

Whisk in, adding individually:

6 Tbsp butter

When butter is fully incorporated, divide the curd among prepared mason jars.

• Each serving will be ~1/2 cup

Cover each jar and refrigerate at least one hour, or until chilled and set.

Step 3: Make the streusel

Set aside a baking sheet.

In a small mixing bowl combine:

1/3 cup flour

2 Tbsp sugar

1 tsp lime zest

1/2 tsp baking powder

1/8 tsp salt

Sift together, add:

2 Tbsp butter, softened

Using a fork, cut the butter into the dry ingredients. Add:

1/2 tsp water

Cut together to form small and medium-sized clumps.

Spread streusel onto prepared baking sheet:

1. Preheat oven to 350F

2. Place baking pan into freezer for ~10 minutes while oven heats

3. Remove from freezer and bake for 15 minutes, or until golden brown

Set aside and cool.

Step 4: Prepare the meringue topping

To the bottom pot of a double boiler*, add:

~2 cups water

Set over high heat on stove, and bring to a boil.

While heating water, to the top bowl (removed from the the double boiler*) add:

2 egg whites, room temperature (from Step 1)

3/8 cup sugar

Using an electric hand mixer, begin to whip the egg whites on low speed.

When egg mixture begins to thicken and sugar granules have dissolved, remove bowl from double boiler.

Add:

1/2 tsp vanilla

Continuing with the electric hand mixer, whip mixture for 4 to 6 minutes or until meringue holds stiff, glossy peaks.

Step 5: Assemble

Remove mason jars from refrigerator:

1. Spoon streusel over chilled curd

2. Cover the streusel with meringue

3. Using a kitchen torch, gently torch meringue until lightly browned

4. Garnish with the reserved lime zest

5. Repeat for each mason jar

Serve immediately, or take the dessert with you to go — it’s the perfect dessert for picnics!

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Brenda tips:

• Serving size: 4 (8 oz) wide mouth mason jars

• *Double boiler: used when making a recipe that requires indirect heat, it’s two pots (or a pot and a stainless steel bowl), where the top nestles slightly within the bottom, leaving a few inches of space under the bowl

  • the bottom is filled ~ halfway with water and heated over the stove to create hot steam

  • the top bowl contains the ingredients to be cooked using the indirect heat created by the steam

  • the top bowl should not touch the hot water in the bottom pot

• You can complete Steps 1 and 2 up to 4 days before eating.

  • Store the Lime Curd in the refrigerator in the covered jars

  • Store the Streusel Topping in an airtight container at room temperature.

  • 45 minutes before eating, make the Meringue Topping.

  • Assemble together in the jars.

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Window to B’s kitchen . . .

Homemade Salsa

Homemade Salsa

To a large mixing bowl, add:

2 Tbsp onion, finely diced

1 Tbsp jalapeno, finely minced

1/2 tsp fresh garlic, finely minced

1/2 tsp lime juice

Stir together, then add:

1-2 cups tomatoes, seeded & diced

Sprinkle with:

1/4 tsp salt

• Taste test: add more salt if needed

Fold together.

Serve immediately.

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Brenda’s tips:

• Serving size: 4

• Increase or decrease any of the ingredients to fit your personal taste

• Serve with:

  • Tortilla chips

  • Enchiladas

  • Enchilada Skillet

  • Spanish Rice

  • Tacos

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Window to B’s kitchen . . .

Oven Roasted Asparagus

Oven Roasted Asparagus

Preheat oven to 400F.

Wash and snap* off the woody ends of:

~1 lb asparagus spears

Place in colander to drain, then spread evenly in a 15”x10” sheet pan.

Drizzle lightly with:

Olive oil

Sprinkle lightly with:

Garlic salt

Transfer filled sheet to hot oven.

Roast for 5 to 10 minutes until the spears turn bright green.

Serve immediately.

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Brenda’s tips:

• Serving size: 4

• *Snapping asparagus: there is a natural breaking point where, as you lightly bend the asparagus stem, it will snap

HOW TO: Store Fresh Asparagus

HOW TO: Store Fresh Asparagus

Fresh asparagus won’t keep long, but if you can’t use it within 12 hours, try this:

1. Add about 1” of water to the bottom of a wide mouth jar

2. Trim ~1/4” off the bottom of the cut asparagus

3. Stand asparagus in the water in the jar

4. Cover loosely with a plastic bag (produce bag works great)

5. Refrigerate for ~3 days

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Brenda’s tips:

• Asparagus is one of the most delicious spring vegetables

• Try fresh asparagus in:

  • Roasted Asparagus

  • Crudites Platter

  • Garlic Chicken Pasta

Chef Salad with Roasted Chicken

Chef Salad with Roasted Chicken

Thoroughly wash & prep:

Lettuce, chopped

Spinach, torn

Favorite veggies, sliced & diced

Layer in 4 individual serving bowls.

Prepare:

1 lb chicken, cooked & chopped

1/2 lb bacon, cooked & chopped

4 eggs, boiled & peeled

Croutons

Cheese, shredded

Arrange over the top of the 4 prepared bowls.

Drizzle with Homemade Ranch Dressing. Serve immediately.

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Brenda’s tips:

• Serving size: 4 servings

• Timesaver tip: Chicken can be prepared up to 3 days in advance and refrigerated until use. Make sure to store in an airtight container.

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Window to B’s kitchen…

Homemade Ranch Dressing

As a kid, I only knew Grandma’s Salad Dressing and didn’t realize it was more commonly known as Ranch Dressing. Grandma Saunders would regularly share quart jars of her amazing homemade dressing with our family. She’d make it for holidays and reunions, and it was the only veggie dip ever needed.

Since my household is relatively small, I scaled the recipe down to make ~1 cup, relying on pantry staples. Below is this mini recipe, followed by Grandma’s original.

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Homemade Ranch Dressing

• This recipe makes ~1 cup, scroll for Grandma’s original recipe (makes ~2 quarts)

To a small mixing bowl, add:

1/2 cup mayonnaise

2 tsp dried parsley

1 tsp dried minced onion

1/4 tsp garlic salt

1/4 tsp Accent

1/8 tsp salt

1/8 tsp pepper

Stir together until well incorporated.

Fold in:

1/4 cup buttermilk

• If dressing is too thick, add 1-4 Tbsp buttermilk, until desired thickness is reached.

Mix well but don’t overbeat. Serve immediately or transfer to a half-pint jar and store in the refrigerator for ~1 week.

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Brenda’s tips:

• Serving size: ~1 cup of dressing

• No buttermilk? Substitute Greek Yogurt for dip and Cold Start Yogurt for dressing

• Grandma often used fresh parsley and onions, chopping both very fine

• This recipe is truly a family heirloom - scroll to see the original recipe

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Grandma’s hand-written recipe card, including her personal notes & adjustments.

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Grandma’s Salad Dressing (Original Recipe)

• Makes ~2 quarts

To a large mixing bowl, add:

1 quart mayonnaise

3 Tbsp dried parsley

2 Tbsp dried minced onion

3/4 Tbsp garlic salt

2 tsp Accent

1 tsp salt

1/4 tsp pepper

Stir together until well incorporated.

Fold in:

3/4 quart buttermilk

• If dressing is too thick, add 1/4 - 1 cup buttermilk, until desired thickness is reached.

Mix well but don’t overbeat. Serve immediately or transfer to a half-pint jar and store in the refrigerator for ~1 week.

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Window to B’s kitchen . . .

Broiled Frosting for Vanilla Cake

This coconut-based frosting is a fast frosting that is the perfect finish for a vanilla cake. It’s probably the recipe that you have been searching for to make that holiday weekend treat.

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Broiled Frosting for Vanilla Cake

Make the Best Sour Cream Cake batter

• Elevation ~6k ft? Make the High Altitude version instead

Pour into a 13”x9” prepared baking pan and bake for 25-30 minutes. Remove the cake and change temperature to Broil. Do not move the oven rack.

About 5 minutes before the cake is done, prepare the frosting.

To a medium mixing bowl, add:

1 cup coconut

2/3 cup brown sugar

1/3 cup butter, softened

1/4 cup nuts, coarsely chopped

1/4 cup heavy cream

Stir together and drop by small spoonfuls onto warm, baked cake.

• It will be difficult to spread without destroying the cake, so the intent is to cover the surface without needing to spread the frosting out.

Return the cake to the oven, leaving the rack at the standard height for baking.

Broil for about 3 minutes. Watch carefully to prevent burning. It is done once the frosting is bubbling. Remove from oven. Cool and serve.

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Brenda’s tips:

• Serving size: frosting for one 13”x9” cake

• This frosting is recommended for vanilla cake, but can be used to top any cake

• Walnuts recommended, but also very delicious with pecans or almonds

• No heavy cream? Substitute 2 Tbsp milk

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Window to B’s kitchen . . .

Chinese Chicken Salad

Brenda was introduced to this Chinese Chicken Salad by her college roommates. The recipe has stayed in her repertoire and is a fabulous use of garden-fresh lettuce. Go ahead, grab a fork and eat this right out of the serving bowl.

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Chinese Chicken Salad

Step 1: Dressing

To a small pot, add:

2 Tbsp oil

2 Tbsp vinegar

2 Tbsp sugar

1/4 tsp pepper

1/2 tsp salt

Place over high heat, stirring carefully. Bring to a boil and boil for 1 minute. Set aside to cool.

Step 2: Fried Wontons

1. Begin heating oil to deep-fry the wonton strips*

   • Note: It can take approximately 10-15 minutes for the oil to heat to 350F.

     While oil heats, prepare:

     1 pkg wonton wrappers, sliced into 1/4-1/2” strips

     • OR make wrappers from scratch, and slice into 1/4-1/2” strips

2. Line a 13”x9” pan with paper towels or a clean paper bag, this will be used to drain the fried strips.

3. Fry wonton strips in batches:

• Add only enough strips to allow easy movement

• Wontons will quickly puff up and float to the top

• Use a heat-proof slotted spoon to gently stir the strips for even cooking

• Wontons will quickly brown, indicating that they are done

• Remove using the slotted spoon, transferring fried wontons to prepared pan to drain

• Repeat with next batch until all strips are fried

Step 3: Salad

To a large bowl, add:

1 head lettuce, chopped or torn into bite-size pieces

1 lb. chicken, cooked & chopped**

1 cup carrots, julienned

1 cup vegetables of choice, chopped

Toss with:

Dressing (Step 1)

Toss using tongs until well dressed, top with:

Wonton Strips (Step 2)

Serve immediately.

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Brenda’s tips:

• Serving size: 4

• *Methods for heating oil:

1. Deep fryer

   • Fill with oil to the fryer-specified level

   • Turn on fryer and set temperature to ~350F

2. Deep pot on stovetop

   • Place a deep pot on the stovetop

   • Add ~2” of oil to the pot

   • Turn heat to medium and allow to heat to ~350F

• **Cook the chicken using one of Brenda’s favorite methods:

  • Oven Roasted Chicken

  • Crockpot Shredded Chicken

Oven Roasted Chicken Breast

This is the best way to prepare a chicken breast for tender, juicy meat. Add any combination of seasonings desired. This is a basic skills recipe, and this recipe can be used anytime “cooked chicken” is listed in a recipe.

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Oven Roasted Chicken Breast

Preheat oven to 400F.

On the stove-top, preheat a cast-iron skillet (or other oven-safe skillet) over medium heat.

To preheated skillet, add:

1-2 tsp oil

1 lb. chicken breast, boneless skinless

1. Brown on first side, ~3 minutes. Season as desired.

2. Turn over and brown on other side, ~2 minutes. Season as desired.

3. Put skillet, including chicken, into preheated oven (400F).

4. Roast for 20 minutes:

   • Using an instant read thermometer, check chicken temperature 

   • Food safety tip: 165F internal temp for boneless chicken

   • Cook longer if necessary, checking temp every 2-3 minutes

5. Remove cooked chicken from hot skillet. Set aside to rest 10 minutes, chop as desired.

Serve hot, or add as needed to other recipes.

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Brenda’s tips:

• Serving size: 4 servings

• Timesaver tip: Chicken can be prepared up to 3 days in advance and refrigerated until use. Make sure to store properly.

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Window to B’s kitchen…

Frozen Mint Pie

Frozen Mint Pie

Step 1: Chocolate Pie Crust

In a medium mixing bowl, sift together:

1 cup flour

2 tsp cocoa 

2 Tbsp powdered sugar

1/4 tsp salt

Cut in each individually:

1/4 cup oil

2 Tbsp cold butter, sliced thin

Make a well, add:

1 tsp increments cold water, up to 3 tsp

Fold the water in, mixing as little as possible, until a shaggy dough forms.

Lightly press into a ball.

Place between two sheets of plastic wrap and roll into a circle to fit a 9" pie plate.

Bake at 350F for 10 minutes.

Set aside to cool.

Step 2: Whipped Cream

In a medium mixing bowl, combine:

1 cup heavy cream

1 Tbsp sugar

Whip until stiff, set aside.

Step 3: Mint Filling

To the bowl of a stand mixer add:

4 oz cream cheese

Set speed to 3, mixing until smooth and creamy, ~1 minute. Then add:

3.5 oz marshmallow cream

1/4 tsp peppermint extract

1/8 tsp green food color

Mix on low speed until combined. Scrape down sides and mix 10 seconds longer.

Fold in:

Whipped cream (Step 2)

Set aside.

Step 4: Assemble Pie

Spoon Mint Filling into prepared Chocolate Pie Crust. Sprinkle with:

~1 Tbsp Chocolate shavings

Transfer filled pie plate to freezer and freeze until firm, ~2 hours.

Serve frozen.

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Brenda’s tips:

• Serving size: one 9” pie

• Substitute a graham cracker crust for the chocolate pie crust if desired

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Window to B’s kitchen . . .

Basic Cole Slaw

Easily one of the best uses for cabbage, Basic Cole Slaw is a quick creamy side salad that pairs well with various meals. Perhaps you’ll want to add this when you make:

• Burgers

• Pulled Pork

• Baked Mac & Cheese

• Crispy Chicken Bites

• Tacos

• Buffalo Chicken

• Deviled Eggs

• Steak

• or just about anything else!

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Basic Cole Slaw

To a mixing bowl, add:

2 Tbsp mayo

2 Tbsp yogurt (Greek style recommended)

1 Tbsp onion, finely minced

1 Tbsp sugar

1/2 Tbsp vinegar (white recommended)

Stir together until completely combined, then add:

2-3 cups cabbage, shredded

1 carrot, finely grated

Fold together.

Serve immediately or refrigerate (up to 48 hours). Stir again prior to serving.

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Brenda’s tips:

• Serving size: 4

• The melding of flavors is more effective when the vegetables are cut small.

  • Optional: use a food processor to shred the cabbage and carrots

• The recipe recommends equal portions of mayo and yogurt, adjust the ratio for personal preference

Instant Pot Rice Pilaf

This is a delicious rice dish, great for accompanying Parmesan Chicken, Chicken Cordon Bleu, or any chicken dinner. Preparing it in the Instant Pot makes it foolproof and fast, so you can devote your attention to the other elements of your dinner.

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Instant Pot Rice Pilaf

*Prepare the 3/4 cups broken angel hair pasta before continuing recipe (technique recommended in Brenda’s tips below)

Select the “Saute” function on the Instant Pot (it will immediately begin to heat)

To the removable pot, add:

2 Tbsp butter

Melt butter, then add:

3/4 cups angel hair pasta, broken into ~1” pieces

Stir regularly as pasta begins to toast (~2 minutes), then add:

1 1/2 cups rice (uncooked)

Continue to stir for 2 minutes.

Pasta will begin to brown lightly, add:

2 1/4 cups water

2 tsp chicken bouillon

3/4 tsp salt

Select “cancel” to end the sauté cycle.

Cover with pressure lid, locking in place.

• Ensure it is set to “sealing”

Select the "Rice" cycle. Once complete, allow the natural release for 5 minutes. Release remaining pressure (carefully) and fluff rice pilaf with a fork.

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Technique recommended to break pasta:

  • Holding a small bundle of angel hair pasta, use your fingertips to break into 1” pieces:

    • Hold bundle firmly with non-dominant hand

    • Grasp pasta about 1” from other end with dominant hand, with the forefinger and middle finger cradling the pasta

    • By pressing the thumb into the gap between the forefinger & middle finger, the pasta held between will break but will be prevented from ricocheting

    • Continue until 3/4 cup broken angel hair is prepared, set aside

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Window to B’s kitchen . . .

How to break the noodles . . .

Vivan helping break the noddles . . .

Cooking Rice Pilaf in the Instant Pot . . .

Giant Dark Chocolate Chocolate Chip Cookies

This is THE cookie.

NYC is home to the wonderful Levain Bakery. Levain Bakery is known for making gigantic cookies - mountains of chocolate studded with countless chocolate chips. Brenda ate those cookies periodically through her years in NYC resulting in delicious memories.

Brenda has finally come up with a cookie that outshines those at Levain’s. Make these today. This cookie is equitable to happiness.

The recommended techniques in this Well Plated recipe helped in the creation of the recipe below.

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Giant Dark Chocolate Chocolate Chip Cookies

Step 1:

To a small pot set over medium heat, add:

1/2 cup butter

Once butter is liquified, stir in:

3/4 cup cocoa (Hershey’s Cocoa recommended)

Stir until smooth.

Remove from heat & set aside, allowing to cool slightly.

Step 2:

In a small bowl, combine:

3/4 cup flour

1/2 tsp salt

1/2 tsp baking powder

Stir together, set aside.

Step 3:

To the bowl of a stand mixer, add:

2 eggs

1 cup sugar

Using the paddle attachment, turn mixer to medium speed (4-6) and beat eggs until mixture has expanded, thickened slightly and lightened in color (~3 minutes).

Step 4:

1. With whipped eggs still in the bowl, set mixer to “stir” speed

2. Drizzle cocoa + butter into mixer bowl, incorporating into the eggs

3. Stop mixer & scrape down the sides of the mixer bowl

4. Mix on “stir” for 1 min

5. Stop mixer & dump in flour mixture

6. Mix on “stir” until just combined (scrape sides as needed)

7. Remove bowl from stand

8. Fold in by hand:

   1 1/2 cups semi-sweet chocolate chips

Step 5:

Portion batter into 6 giant cookies.

Refrigerate for 2-48 hours.*

Step 6:

Preheat oven to 375F.

Place cookies on greased baking sheet and bake for 15 minutes.

Do not over bake. Remove from oven and allow to rest 10 minutes before removing from baking sheet. Serve immediately or store in an airtight container for up to 48 hours.

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Brenda’s tips:

• Serving size: 6 shareable cookies

• *Refrigeration is optional. Whether or not to refrigerate cookie dough before baking is a regular discussion among the cookie baking crowd. One signature element of these cookies is the height, creating a truffle-like center. Chilling the dough helps the cookie retain height while baking. As little as 2 hours enhances the structure. Baking immediately creates a flatter, slightly crisper cookie with a smooth interior. Both are delicious. Brenda’s preference is to chill before baking.

• 1/2 cup = 1 cube butter

• Substitute peanut butter chips in place of the semi-sweet if desired. Or, create a mixture of both types of chips.

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Window to B’s kitchen . . .

Baked Parmesan Chicken

Baked Parmesan Chicken

Step 1: Prepare Breading

To a pie plate, add:

1/2 cup bread crumbs

~1 tsp oil

Cut together with a fork, then add:

5 Tbsp grated Parmesan cheese

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp paprika

1/4 tsp pepper

Mix together and set aside.

Step 2: Chicken Prep

Select (and defrost if needed):

1 lb chicken breast, boneless & skinless

• Trim fat & anything else undesirable

• Slice breast in half lengthwise (see Window into B’s kitchen . . . below for illustration)

• Cut each half in half (resulting in 4 flat pieces)

• Tenderize (optional)

Add chicken pieces to a bowl with:

1 Tbsp oil

Stir around until each piece is lightly coated, set bowl aside.

Step 3: Bread Chicken

1. Preheat oven to 375F

2. Prepare baking dish, spritzing lightly with non-stick cooking spray

3. Select one piece of chicken:

   • Dredge in the prepared breading mixture in the pie plate

   • Flip to coat other side

   • Remove and place coated chicken on prepared baking dish

   • Repeat until all chicken is coated

4. Sprinkle remaining breading over top of chicken

Step 4: Bake

Place pan of chicken into preheated oven. Bake for 20-25 minutes, until internal temp is 165F. Remove and serve hot.

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Brenda’s tips:

• Serving size: 4 (4 oz servings)

• Make your own bread crumbs: simply pulse a couple of slices of bread in a food processor (fitted with the bread attachment) until reduced to crumbs

• This can be made with any Parmesan cheese

• This recipe is delicious paired with Rice Pilaf

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Window to B’s kitchen . . .

3-Ingredient Chocolate Mousse

Chocolate craving? Let us introduce you to something we think you’ll enjoy. This recipe is inspired by one shared by Good Housekeeping.

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3-Ingredient Chocolate Mousse

Step 1: Make chocolate mixture

To a large, microwave-safe bowl add:

8 oz bittersweet chocolate (60% cacao or higher, chopped)

30 marshmallows, standard sized

1/2 cup heavy cream

Microwave on “High” for 2 minutes.*

Stir mixture until smooth.

• If the marshmallows have not melted, microwave in 15-second intervals, stirring in between

Let mixture cool to room temperature, ~45 minutes.

Step 2: Make whipped cream

When mixture is cool, to a medium mixing bowl, add:

1 1/2 cups heavy cream

1 Tbsp sugar

Whip until soft peaks form:

• Transfer 1/2 cup of whipped cream to a small bowl and refrigerate (topping)

Step 3: Combine chocolate and whipped cream

Using a stand or hand mixer, whip for ~1 minute:

Chocolate Mixture (Step 1)

Fold in, until fully incorporated remaining

Whipped Cream (Step 2)

Transfer mousse to serving dishes, allocating evenly:

• Recommended: 8 (4 oz) ramekins

Refrigerate for 2 hours** or up to 48 hours.

To serve, top with:

Reserved 1/2 cup whipped cream

Chocolate shavings

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Brenda’s tips:

• Serving size: 8 (4 oz) servings

• *You can use the double boiler method to melt the marshmallows, chocolate, and heavy cream together instead of a microwave, if desired

• **It’s impossible to require you to wait two full hours . . . this is delicious even if you can’t wait until chilled

• Love mousse but prefer a sweeter, mellower chocolate intensity? When preparing the whipped cream, increase the amounts as follows:

  • 3 cups heavy cream

  • 1/4 cup sugar

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Window into B’s kitchen . . .

Roast Beef Stroganoff

This recipe is the most decadent way to make this savory dish. This recipe is also a great way to use up two leftovers: Roast Beef and the Beef Gravy.

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Roast Beef Stroganoff

To a large pot, add:

~1 qt water

Turn heat to High. Bring to rolling boil, add:

1 tsp salt

8 oz pasta (fusilli recommended)

Reduce heat slightly to Med-High, retaining a rolling boil until pasta is cooked to desired texture.

• Follow the package recommended time for best results

While pasta cooks, prepare the sauce.

To a large skillet, heated to medium, add:

1 tsp oil

1/4 cup onions, finely diced

1 tsp garlic, minced

Sauté for 1 minute, then add:

2 cups fresh mushrooms, peeled & sliced

Continue to cook, stirring regularly, until mushrooms are tender, about 2 minutes.

Add:

1 1/2 cups beef broth*

2 Tbsp ketchup

1 tsp Worcestershire sauce

1/2 tsp salt

1/4 tsp pepper

Increase heat to Med-High and bring to a boil.

While heating, in a small jar combine:

1/4 cup warm water*

3 Tbsp flour*

Shake until smooth. Once beef broth is boiling, pour the mixture into the broth, whisking continuously.

• Pro-tip: pour water and flour mixture through a wire strainer to avoid lumps

Continue cooking at a rolling boil for about 1 minute.

Reduce heat to Med-Lo. Stir in:

1/2 cup sour cream

Add:

1 1/2 cups roast beef, fully cooked and chopped into ~1/2” cubes

Fold in, being careful not to break up the pieces.

Simmer until pasta is finished cooking.

Drain pasta. Add to sauce. Fold together.

Serve hot.

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Brenda’s tips:

• Serving size: 4

• *If available, substitute ~ 2 cups Beef Gravy for the Beef Broth & flour mixture.

• This recipe works great with canned mushrooms, simply substitute one can mushroom stems & pieces for the fresh mushrooms. You may want to give them a quick chop to create uniform pieces.