Cast Iron Cooking & A Review

Monday, November 8, 2010

Last week I got the most wonderful news....I was the winner of a giveaway over at Mari's Once Upon A Plate. If you don't know Mari, you have to visit her blog...very inpirational!!

So what did I win? Barefoot Contessa's *How Easy Is That*.

I enjoy Ina's style very much and knew this would be a book I would use and enjoy. The Brown truck brought it last Thursday and I poured over each and every page. There are lots of recipes I know I'll be trying but there was a standout that simply screamed TRY ME!! You see, we're a cheese family. Never met a cheese we didn't like and when we travel, we search out local cheeses to bring home to try. When I saw Baked Fontina on page on page 91, I was thrilled....AND it calls for a cast iron skillet!!

Baked Fontina
(Printable Version)
1-1/2lbs Italian Fontina (rind removed) and 1-inch diced
1/4 cup good oil olive
6 garlic cloves
1 Tbsp minced fresh thyme leaves
1 tsp minced fresh rosemary leaves
1 tsp kosher salt
1 tsp freshly ground black pepper
1 crust French baguette

Preheat the boiler and position the oven rack 5 inches from the heat.

Distribute the cubes of Fontina evenly in a 12-inch cast iron pan.

Drizzle on the olive oil. Combine the garlic, thyme. and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper

and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.

How easy is that!!

We loved this appetizer and I even found a way to keep it lower carb...I ate it with lightly blanched cauliflower and broccoli. I'll be making this again as we get into the holiday entertaining season. I love this cookbook and am already pondering which recipe to try next!

Posting to Lisa's Tempt My Tummy Tuesday hosted this week At The Well and Michael Lee's Foodie Friday!