Perla Meyers http://www.eatingwell.com/taxonomy/term/895/all en Cast Iron Skillet Cooking http://www.eatingwell.com/healthy_cooking/quick_healthy_cooking/food_features/cast_iron_skillet_cooking <div class="field field-type-text field-field-original-title"> <div class="field-items"> <div class="field-item odd"> Cast-Iron Chef </div> </div> </div> <p>When I spotted the black cast-iron skillet at a yard sale in the late 1960s it was love at first sight. Having arrived from Europe (I grew up in Barcelona) a few months earlier, I had never been to a tag sale. My then boyfriend, now my husband, and I were on our way to visit friends in Pennsylvania Dutch Country when we came across a sale at a stone farmhouse flanked by two sugar maples in full autumn regalia. There, on a long table covered with farm tools, was the skillet. Three dollars later, it was mine.</p> <div class="field field-type-content-taxonomy field-field-author"> <div class="field-items"> <div class="field-item odd"> Perla Meyers </div> </div> </div> <div class="field field-type-text field-field-subtitle"> <div class="field-items"> <div class="field-item odd"> Make one-skillet dinners in a pan you’ll come to cherish. </div> </div> </div> <div class="field field-type-filefield field-field-image-standard"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_image_standard" width="308" height="308" alt="" src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/cast_iron_skillet_recipes.jpg?1267209289" /> </div> </div> </div> <div class="field field-type-content-taxonomy field-field-publication"> <div class="field-items"> <div class="field-item odd"> September/October 2007 </div> </div> </div> <fieldset class="fieldgroup group-related1"><div class="field field-type-text field-field-relatedtitle1"> <div class="field-label">Related Content Title 1:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Cast-Iron Skillet Recipes </div> </div> </div> <div class="field field-type-nodereference field-field-relatedlinks1"> <div class="field-items"> <div class="field-item odd"> <a href="/recipes/pan_roasted_chicken_gravy.html">Pan-Roasted Chicken &amp; Gravy</a> </div> <div class="field-item even"> <a href="/recipes/catalan_saut_of_chicken_with_sausage_capers_herbs.html">Catalan Sauté of Chicken with Sausage, Capers &amp; Herbs</a> </div> <div class="field-item odd"> <a href="/recipes/seared_scallops_with_saut_ed_cucumbers.html">Seared Scallops with Sautéed Cucumbers</a> </div> <div class="field-item even"> <a href="/recipes/tuscan_cabbage_mushrooms.html">Tuscan Cabbage &amp; Mushrooms</a> </div> <div class="field-item odd"> <a href="/recipes/chicken_with_tarragon_cream_sauce.html">Chicken with Tarragon Cream Sauce</a> </div> <div class="field-item even"> <a href="/recipes/basque_vegetable_rice.html">Basque Vegetable Rice</a> </div> <div class="field-item odd"> <a href="/recipes/braised_fennel_with_tomatoes_potatoes.html">Braised Fennel with Tomatoes &amp; Potatoes</a> </div> <div class="field-item even"> <a href="/recipes_menus/collections/cast_iron_recipes">Healthy Cast Iron Recipes and Cooking Tips</a> </div> <div class="field-item odd"> <a href="/healthy_cooking/kitchen_product_reviews/cast_iron_skillet_tips">Cast Iron Skillet Tips</a> </div> </div> </div> </fieldset> <fieldset class="fieldgroup group-related2"><div class="field field-type-text field-field-relatedtitle2"> <div class="field-label">Related Content Title 2:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Healthy One-Pot Meals </div> </div> </div> <div class="field field-type-nodereference field-field-relatedlinks2"> <div class="field-items"> <div class="field-item odd"> <a href="/blogs/healthy_cooking_blog/one_pot_dinners_i_wouldn_t_live_without">One-pot dinners I wouldn’t live without</a> </div> <div class="field-item even"> <a href="/healthy_cooking/quick_healthy_cooking/one_pot_cooking_healthy_winter_meals">One-Pot Cooking: Healthy Winter Meals</a> </div> <div class="field-item odd"> <a href="/recipes_menus/collections/healthy_slow_cooker_recipes">Healthy Crock Pot &amp; Slow Cooker Recipes and Tips</a> </div> <div class="field-item even"> <a href="/healthy_cooking/quick_healthy_cooking/food_features/pressure_cooker_recipes">Pressure Cooker Recipes</a> </div> </div> </div> </fieldset> http://www.eatingwell.com/healthy_cooking/quick_healthy_cooking/food_features/cast_iron_skillet_cooking#comments Perla Meyers September/October 2007 Fri, 26 Feb 2010 18:29:24 +0000 Penelope Wall 15590 at http://www.eatingwell.com One-Pot Cooking: Healthy Winter Meals http://www.eatingwell.com/healthy_cooking/quick_healthy_cooking/one_pot_cooking_healthy_winter_meals <p>For as long as I can remember our kitchen in Barcelona where I grew up had a heavy pot simmering away on the stove. In winter, it usually contained a stew. Spring brought with it the aroma of asparagus or sorrel soup. Summer was the time for apricot, cherry or strawberry purees to spread on morning toast. And in the fall the unmistakable aroma of beans stewed with the last of summer’s tomatoes and peppers suffused the air.</p> <div class="field field-type-content-taxonomy field-field-author"> <div class="field-items"> <div class="field-item odd"> Perla Meyers </div> </div> </div> <div class="field field-type-text field-field-subtitle"> <div class="field-items"> <div class="field-item odd"> Transform ordinary ingredients into outstanding, hearty winter meals with these easy braises done all in one pot. </div> </div> </div> <div class="field field-type-filefield field-field-image-standard"> <div class="field-items"> <div class="field-item odd"> <img class="imagefield imagefield-field_image_standard" width="308" height="308" alt="" src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/MB6756.JPG?1257265846" /> </div> </div> </div> <fieldset class="fieldgroup group-related1"><div class="field field-type-text field-field-relatedtitle1"> <div class="field-label">Related Content Title 1:&nbsp;</div> <div class="field-items"> <div class="field-item odd"> Healthy One-Pot Recipes </div> </div> </div> <div class="field field-type-nodereference field-field-relatedlinks1"> <div class="field-items"> <div class="field-item odd"> <a href="/recipes/braised_beef_mushrooms.html">Braised Beef &amp; Mushrooms</a> </div> <div class="field-item even"> <a href="/recipes/braised_paprika_chicken.html">Braised Paprika Chicken</a> </div> <div class="field-item odd"> <a href="/recipes/chicken_in_garlic_vinegar_sauce.html">Chicken in Garlic-Vinegar Sauce</a> </div> <div class="field-item even"> <a href="/recipes/pinto_bean_andouille_sausage_stew.html">Pinto Bean &amp; Andouille Sausage Stew</a> </div> <div class="field-item odd"> <a href="/recipes/ragout_of_pork_prunes.html">Ragout of Pork &amp; Prunes</a> </div> <div class="field-item even"> <a href="/recipes_menus/collections/healthy_slow_cooker_recipes">Healthy Crock Pot &amp; Slow Cooker Recipes and Tips</a> </div> <div class="field-item odd"> <a href="/healthy_cooking/quick_healthy_cooking/quick_weeknight_dinners/5_hearty_and_quick_winter_recipes">Warm &amp; Cozy Weeknight Meals</a> </div> <div class="field-item even"> <a href="/recipes_menus/collections/healthy_winter_recipes">Healthy Winter Recipes and Menus</a> </div> </div> </div> </fieldset> <div class="field field-type-text field-field-body"> <div class="field-items"> <div class="field-item odd"> <p>For as long as I can remember our kitchen in Barcelona where I grew up had a heavy pot simmering away on the stove. In winter, it usually contained a stew. Spring brought with it the aroma of asparagus or sorrel soup. Summer was the time for apricot, cherry or strawberry purees to spread on morning toast. And in the fall the unmistakable aroma of beans stewed with the last of summer’s tomatoes and peppers suffused the air.</p> <p>My mother and my grandmother made almost everything in old-fashioned heavy enameled cast-iron pots, known as Dutch ovens. These pots, in various flame colors, were lined up against the kitchen walls according to size, ranging from the largest, which resembled a small tub, down to the smallest one, just roomy enough to melt some butter or hard-boil a couple of eggs. The pots were well worn from years of use over a high flame or in the fireplace. But they still worked perfectly—they conducted the heat evenly and they were nearly indestructible. Together with a few cast-iron skillets, a couple of copper saucepans and some earthenware casseroles, they covered all the cooking needs of our family.</p> <p>Ours was not an unusual kitchen for that time and place. It was in keeping with a tradition of slow cooking that began when hunters put tough cuts of moose, wild boar or hare in makeshift vessels and cooked them for hours over wood fires, breaking down the tough fibers until the meat became tender and flavorful. By the 1600s, heavy cast-iron pots were being manufactured in the Netherlands and braising had become a more sophisticated method of cooking. European cooks were simmering tough cuts of meat and then adding garden vegetables and the spices and herbs of their regional cuisines to achieve distinctive flavors and textures. By the nineteenth century, dishes like the French Daube or Coq au Vin, the Italian Osso Buco, the Spanish Cocido Madrileño and all-American New England Baked Beans were becoming classics.</p> <p>Today in New York City, my kitchen is tight on space. But I do have Dutch ovens in several sizes that I use all the time. I pull out my 6-quart pot again and again, be it for a batch of soup, some poached fruit or a quick tomato sauce. It’s the perfect size to make a hearty braise for six or eight people and it works flawlessly every time.</p> <p>When I look at some of the pots that I inherited and lugged overseas from Barcelona, I feel nostalgic. They have been part of my life for such a long time. I wonder if it’s time for a change now that they come in so many gorgeous colors. But why change? My pots, even after decades of use, are still going strong. Like all Dutch ovens, they have tight-­fitting lids that retain moisture. Plus they’re coated with enamel, so I can cook with acidic ingredients, such as tomatoes and wine, without affecting the flavor. Best of all, cast iron conducts and retains heat exceptionally well, so foods cook evenly both on top of the stove and in the oven and stay hot on the dining table.</p> <p>And it’s this ability to conduct heat and retain moisture that makes these pots work so well for braising. I adore braising because it transforms inexpensive tough cuts of meat into deep-flavored tender morsels. In fact, the more chewy or sinewy the meat, the more flavorful the sauce is. And when I make a braise I can prepare dinner ahead of time, with little or no attention once it’s cooking.</p> <p>This group of recipes includes some of my favorite braises to make in these wonderful pots. Some are informed by tradition, such as Braised Beef &amp; Mushrooms, a classic Austro-Hungarian dish. Others draw from multiple traditions, such as my Thai-flavored take on bouillabaisse. Chicken in Garlic-Vinegar Sauce is a classic that I grew up with. No matter what the origins, all these dishes recall the kitchens of another age.</p> </div> </div> </div> http://www.eatingwell.com/healthy_cooking/quick_healthy_cooking/one_pot_cooking_healthy_winter_meals#comments Perla Meyers Healthy Cooking - Quick & Healthy Cooking Tue, 18 Aug 2009 20:29:21 +0000 Paula Joslin 9731 at http://www.eatingwell.com