So I got these mini cast iron casserole pots...recipes??
Looking for some good recipes. Preferably that don't involve seafood.
these are small enough to fit on a plate as a main dish with the sides on the plate itself.
open to anything thanks!
We made pot pie with ours recently. Ladle some beef stew into the pots leaving about 1/4 inch of space from the top. Then top with a fresh pastry dough. I like a buttermilk biscuit dough. Use one of the pots as your dough cutter to get the perfect size dough to put on top.
They also make a nice presentation for French Onion soup. Have also made souffles in them.
Sounds like it'd make a nice-sized cornbread to split... Mmmm... Cornbread, with coarse-ground meal, a bit of creamed corn, a little sugar, and some diced jalapenos... Serve it with a little honey butter...
Where'd you get these pans? :)
Recipes, Restaurants, Reviews and More - My Blog: http://www.epicureforum.com
Pot pies and corn bread are nice ideas. But my first thought was mac 'n cheese! I think if baked, you'd get a nice crust on top and the inside crust too! And who doesn't love browned cheese??? Make sure you use good cheese! Let me know when I should come over.
Also pot pie here. The following recipe is so damn good, I bought 8 mini cast iron pots with handles specifically for it. I make them all the time, and you can even freeze them in the pots, it works great.
This is by The Pastry Queen, Rebecca Rather. Her two books are terrific. This is posted online so it is all right to post here:
CHICKEN POT PIE (pastry Queen)
3 tablespoons unsalted butter
1 medium-size yellow onion, chopped
1 large russet potato, peeled and diced
3 cloves garlic, minced
1 red bell pepper, diced
8 ounces button mushrooms, sliced
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1 purchased cooked rotisserie chicken or 1 whole stewed chicken, cooled
8 ounces fresh green beans, cut into 1-inch pieces (optional)
1 (8-ounce) package frozen peas (optional)
1/2 cup (1 stick) unsalted butter
1 cup all purpose flour
2 1/2 cups chicken stock, preferably homemade
1/2 cup heavy whipping cream
Dash of hot pepper sauce, such as Tabasco
Salt and freshly ground white pepper
1 cup (2 sticks) chilled unsalted butter
3 cups all purpose flour
10 ounces chilled cream cheese
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 large egg
To make the filling:
Melt the butter in a large sauté pan set over mediu m heat. Add the onion and potato; sauté for 5 minutes. Add the garlic, bell pepper, and mushrooms and sauté about 15 minutes, until the potatoes are tender. Stir in the crushed red pepper and add salt and pepper to taste.
While the vegetables are sauteing, skin the chicken, pull the meat off the bones and shred the meat or cut into bite-size pieces. Place the green beans in a microwave-safe bowl and add enough water to cover.
Cover the dish and microwave on high power about 10 minutes, until the beans are tender. Drain thoroughly. Stir the beans, peas and chicken into the vegetable mixture. Set the filling aside.
To make the cream sauce:
Melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken stock and cook the sauce over medium heat until it thickens to the consistency of a cream soup. Add the cream, hot pepper sauce, and salt and white pepper to taste. Pour the cream sauce over the chicken filling and stir to combine. Fill individual 1’/4-cup capacity oven-safe bowls three - quarters of the way to the top with the creamed chicken filling.
To make the crust:
Preheat the oven to 375 degrees F. Cut the butter into 16 pieces. In the bowl of a food processor fitted with a metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt, and white pepper. Continue pulsing just until the dough forms a ball.
Set the dough on a flat surface dusted with flour. Use a floured rolling pin to roll the dough out to 1/4-inch thickness. Measure the diameter of the pot pie bowls—mine are about 4 inches across—and cut out dough rounds that are 1 1/2 inches larger in diameter. Whisk the egg in a small bowl. Lay the dough rounds on top of the pot pies, making sure the dough hangs evenly over each bowl. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.
I've managed to scrape together a set of four round orange LeCreuset mini-casseroles and have yet to use them as eating dishes in a dinner-party setting, so I'm watching this thread with some interest. What I've mostly used them for so far is cheese grits for two - exactly the right size - and a pair of small patés for each end of a buffet. I do have a batch of cooked chicken that needs to be used, but also unfortunately a wife who's on a no-carbs-after-noon diet...so maybe I'll do a couple of pot pies and freeze them.
We use ours for shepherd's pie, chili pie, roast beef hash, chicken and rice casserole. I usually serve our winter soups in them also - especially if the soup needs to be finished under the broiler.
shepard's pie, cassoulet, onion soup, mac and cheese with a crust, chicken and dumplings, Tuscan beef stew with balsamic and onions, pizza rustica, polenta lasagna--you are getting me all worked up into mini cast iron casserole just thinking about it.
I've always thought of getting these for sizzling shrimp and garlic tapas. Since you don't want seafood, how about something with quail (maybe a cornish game hen) ... individually roast quail with bacon, sage, rice, and garlic/madiera/cream sauce?