There aren't too many cookbooks dedicated to cast iron cooking. Three that I've found, and enjoyed are:
Cast Iron Cooking: From Johnnycakes to Blackened
Redfish by A.D. Livingston
Not only does he have some great recipes, but he also tells some amusing stories.
Cast Iron Cookbook by Hester Harris
This is a great older (1969) book with lots of great old recipes and hints.
Black Magic: 100 Years of Cast Iron Cooking
by Chef John Folse from Lodge Manufacturing (http://www.lodgemfg.com)
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APPLE PANCAKES FROM THE TOWNSHIPS
Serving Size : 4
2 cups flour -- all purpose
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons sugar
1 teaspoon cinnamon
2 1/4 cups sour milk or buttermilk milk
2 eggs
1 cup apples -- unpeeled, cut in pieces
6 tablespoons butter -- melted
Sift together flour, baking powder (1 Tbsp. amount is correct), baking soda, salt sugar and cinnamon. Beat sour milk and eggs in a small bowl. Add apples, unpeeled and cut into small pieces and melted butter. Add the sour milk mixture to the dry ingredients. Stir well. Cook as you would ordinary pancakes in greased cast iron fry pan. Brown on both sides. Serve plain or with butter and maple syrup.
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BAKED HARVEST VEGETABLES
Serving Size : 6
4cups Varietal non-sparkling white or pink grape juice
3 cups unpeeled yams cut into 1.5" chunks
3 cups unpeeled carrots, cut into 1.5" slices
3 cups unpeeled parsnips, cut into 1.5" slices
3 cups peeled onions, cut into 1.5" wedges
2 cups water
3 cups celery, cut into 1.5" slices
1/3 cup water
5 tablespoons arrowroot
1/4 cups fresh parsley, minced
Preheat oven to 450 degrees.
Place the first 6 ingredients into a stainless steel or cast iron pot. Cover with a tight fitting lid and bake for 60 minutes.
Add the celery. Continue baking for 30 minutes more. Remove from oven. Place pot on medium heat on stove and bring to a boil.
Mix the 1/3 cup water and arrowroot together until smooth. Pour into the vegetable mixture, stirring constantly until it thickens and becomes clear. Remove from heat. Garnish with 1/4 cup fresh parsley, minced.
From Murrieta Hot Springs Vegetarian Cookbook by the Murrieta Foundation
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BASURS ZALDA (GARLIC SOUP) OR MOSCOR ZALDA (DRUNKARD'S SOUP)
Servings size: 2
Oil
3 eggs
3 cloves garlic, sliced thin
Parsley
Dry French bread, broken into small chunks
Water
Coat bottom of cast iron fry pan with oil. Add Garlic and brown gently. Add Bread and stir to coat with oil. Add water to cover. Add parsley. Simmer 15-20 minutes. After the soup has simmered, add eggs. The eggs can either be stirred in or poached.
This soup is good for sinusitis, colds and hangovers. However, please stand down wind from people.
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BLACKENED CHICKEN WITH CAESAR SALAD
Serving size: 4
FOR CHICKEN
1 bottle prepared Italian Dressing (8oz)
1/2 cup dry white wine
4 chicken breasts halves; skinned and deboned
1 tablespoon dried marjoram leaves
1 tablespoon dried oregano leaves
1 tablespoon dried thyme leaves
1 teaspoon salt
1 teaspoon black pepper; freshly ground
1/2 teaspoon ground red cayenne pepper
1/2 cup butter or margarine; melted
FOR SALAD
1 can (2 oz.) anchovies
3 tablespoons fresh lemon juice
1 tablespoon worcestershire sauce
1 tablespoon fresh parsley; chopped
1 teaspoon dijon style mustard
1/2 teaspoon freshly ground black pepper
1 garlic clove; crushed
1/4 cup olive oil
2 tablespoons parmesan cheese;grated fresh
10 cups salad greens; mixed
BLACKENED CHICKEN: Stir dressing and wine in shallow dish to blend; add chicken; marinate 1 hour, turning several times. Grind marjoram, oregano, thyme, salt, black pepper and ground red pepper to fine powder in coffee or spice grinder or mini chop food processor. Spread mixture on plate. Heat 12 inch cast iron skillet over high heat until smoking, 5 to 10 minutes. Drain chicken; dip into seasoning mixture to coat both sides, shaking off excess. Place in hot skillet; pour 2 T butter over each piece. Reduce heat to medium; cook chicken 3 to 5 minutes on each side until cooked through. Serve chicken, sliced, on top of caesar salad.
CAESAR SALAD: Use a fork to mash the anchovies into a paste in a small bowl; stir in the lemon juice, worcestershire sauce, chopped fresh parsley, dijon style mustard, freshly ground black pepper and the crushed garlic. Whisk in the cup olive oil, slowly; stir in the freshly grated parmesan cheese. Pour the dressing over mixed salad greens in a large bowl; toss thoroughly to coat.
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BLACK SKILLET CORNBREAD
Serving Size : 1
1 cup fine cornmeal
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
Dash of salt
1 egg -- lightly beaten
1 cup buttermilk
1/2 cup frozen corn -- thawed
1 cup grated orange Cheddar cheese
2 pickled Jalapenos -- minced
4 tablespoons melted butter
Preheat oven to 375 degrees. Grease a 9 - 10-inch cast iron skillet or a 9-inch square pan.
In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt. In a liquid 2 cup measure or a small bowl, mix together the egg and the buttermilk. Stir buttermilk mixture into dry ingredients. Add corn, 2/3 cup Cheddar cheese and minced Jalapenos. Stir in melted butter and mix gently. Pour batter into prepared pan and top with remaining cheddar cheese. Bake for 20-25 minutes or until broken down and an inserted knife comes out clean. Let cool for 5 minutes and remove from pan to a cooling rack.
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BROILED MARINATED TOFU SANDWICH
Serving Size :2
2 ounces firm tofu (Chinese-style)
1/2 teaspoon each ground cumin, chili powder and dried oregano
1/4 cup olive oil
1 medium clove minced garlic
1/4 cup white wine vinegar
1/4 cup dry white wine
4 thick slices whole wheat bread, lightly toasted
Chili mayonnaise
Sliced tomato, washed arugula and, optional: slices of radicchio
Salt and freshly ground black pepper
Cut tofu into 1-inch thick slices. Drain. Set them on a sheet, cover with another baking pan or cookie sheet and weight down with something heavy; drain for at least 1/2 hour to remove excess water.
In a small cast iron skillet toast cumin, chili and oregano until they emit a lovely aroma. Remove to a nonreactive saucepan and add olive oil, garlic, vinegar and white wine. Bring to a simmer. Transfer drained and weighted tofu to a ceramic or glass dish and pour marinade over tofu. Cover with plastic and refrigerate for a day at least or, for up to 3 to 4 days.
Preheat the broiler. Remove marinated tofu, pat dry and broil, about 6 inches away from the heat until crispy on each side.
Spread bread with mayonnaise; slice tofu in half to make 1/2-inch slices and set over mayonnaise. Top with tomato, arugula and onion if you wish. Spread second slice of toasted bread with chili mayo and cover sandwich.
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PAN ROAST OF CELERY ROOT, CARROTS, BACON AND CABBAGE
Serving Size : 4
2 tablespoons olive oil
6 ounces good quality bacon
2 cups peeled celery root -- julienne
2 cups carrots -- julienne
3 large cloves garlic- thinly sliced lengthwise
4 cups thinly sliced green or Napa cabbage
Salt and freshly ground pepper
Tarragon or other herb vinegar
--Garnish--
3 tablespoons chopped parsley and chopped chives, if desired
In a large heavy skillet, preferably cast iron, heat the oil over moderately high heat. Add the bacon and cook until browned and crisp. Remove and drain on paper towels. Pour off and discard all but 2 tablespoons of fat remaining in pan.
Add the celery root, carrots and garlic and sauté until crisp tender and lightly browned. Remove and keep warm. Add the cabbage and sauté quickly (2 minutes or so) until cabbage is bright green but still crisp. Add celery root mixture and bacon and toss quickly with the cabbage. Season to taste with salt, pepper and vinegar and serve immediately. Garnish with chopped parsley and chives.
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CHICKEN ETOUFEE
Serving Size : 2
3/4 cup onion, half fine cut and -half rough cut
3/4 cup bell pepper, fine cut
3/4 cup celery, fine cut
3 small green onions, finely chopped
1 large clove garlic, finely chopped
2 teaspoons cajun chicken spice-mixture
3 pats butter
3 tablespoons dry roux
3 cups chicken broth
2 chicken breasts
Precook the chicken breasts in microwave for about 10 minutes on high. Set aside to cool. When cool, pull into strips about the size of a small finger. (You could use an equal amount of leftover roast chicken.)
Singe the rough cut onions in cast iron skillet over medium high heat. When lightly browned (3-5 minutes). Add the rest of the vegetables, the garlic and the spices. Add butter and sizzle over medium heat until the vegetables are limp, about 5 minutes. Stir in the dry roux. Then stir in the chicken broth and simmer uncovered over low heat for 15 min. Add the chicken and continue to simmer for another 10-15 minutes. The sauce should be about as thick as a thin gravy.
Serve over rice.
SHRIMP ETOUFEE Follow same recipe except: use one small package shrimp (5-6 oz.) decrease vegetable amounts to 1/2 cup each. decrease spice amount to 1 teaspoon cajun chicken mix. decrease roux to 2 tablespoon decrease butter to 2 pats decrease broth to 1 cup do not precook shrimp.
At the end, add uncooked shrimp and simmer for only 2-3 minutes. Top with dash of Cajun Sunshine if needed.
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CHICKEN FRIED STEAK DUPREE
Serving Size : 6
2/3 cup flour
1 teaspoon salt
Freshly ground black pepper
2 pounds top round or chuck steak -- cut 3 to 2 inch thick
2 eggs
2 tablespoons cream
1/2 cup vegetable oil
2 cups saltine cracker crumbs -- rolled fine
1 onion -- sliced
1/2 cup cream
2 cups chicken broth
1 dash worcestershire sauce -- optional
1 dash hot sauce -- optional
Mix 1/2 cup of the flour, the salt, and pepper together. Pound the mixture into both sides of the meat with the edge of a heavy plate or mallet. Cut the meat into serving pieces. Beat eggs together with the cream. Heat the oil in a heavy cast iron skillet over moderately high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remainder of the flour, dip in the egg mixture, and then into the cracker crumbs. Place the steaks in the hot oil and brown well. Turn and brown other side. Reduce heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender. Chicken fried steak should be well done, but not dry. Remove the steaks from the skillet and drain on brown paper bags. Keep warm. Add the onion slices to the pan and sauté quickly. Pour off all but 3 tablespoons of the fat in the skillet and stir in the 3 tablespoons reserved flour. Stir to incorporate any particles on the bottom of the pan and cook for 1 to 2 minutes. Stir in the cream, then the chicken broth. Season the gravy with Worcestershire and hot sauce. Slice the meat across the grain and top with the gravy.
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CORN MUFFINS
Serving Size : 1
2 cups corn flour or cornmeal (yellow or blue)
1 cup whole wheat pastry flour
6 oz. soft tofu
3 cups water
1/2 teaspoon salt
Mix flours. Crumble tofu into blender. Add boiled water and salt to tofu in blender (carefully) and blend until not quite smooth. (Just a few pulses). Add immediately to flour and mix well. Spoon into muffin tins or cast iron stick trays and bake at 400 degrees for about 1/2 hour until golden brown. She suggests you heat oven first and place oiled muffin tins in to heat up beforehand to get a "wonderful crust".
American Macrobiotic Cuisine recipe book by Meredith McCarty, Turning Point Publications, Eureka, CA.
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PINEAPPLE UPSIDE DOWN CAKE
15 ounces pineapple rings in juice -- (save juice)
1/2 cup butter
1 cup brown sugar
cherries
3 whole eggs -- separated
1 cup sugar
1 cup flour
1 teaspoon baking powder
5 tablespoons pineapple juice
walnut pieces -- optional
Melt butter in a large cast iron skillet and add the brown sugar. Spread mixture evenly
over the bottom of the skillet. Arrange pineapple rings over the butter and sugar mixture
in skillet, adding a cherry in the middle of each ring. You can add walnut pieces around
the rings, if desired.
To make the batter, beat the egg yolks, sugar and pineapple juice. Stir in flour and
baking powder. Fold this mixture into stiffly beaten egg whites. Pour batter over
pineapple slices and bake for 45 minutes at 350F, or until golden brown.
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