A while ago, my husband gave me a copy of the latest edition of the Lodge Cast Iron Cookbook. I don’t know if other cooks and foodies are like me, but I spend more time thumbing through my cookbooks than actually trying some of the recipes. For me, the attributes of what makes a fine cookbook are a wide variety of dishes, beautiful photographs (preferably color), easy to follow recipes, and little tidbits thrown in on history, techniques, and possible ingredient substitutions. I am also partial to cookbooks with spiral bindings, as they remain flat on the counter when you are working through a recipe.
Lodge’s cookbook meets most of my criteria. It doesn’t have the spiral binding, but quite frankly, most cookbooks don’t. But it has everything else — a variety of dishes, including breakfast frittatas, soups, stews and gumbo, delectable surf and turf dishes, desserts, and an entire section just on cornbread — and an easy-to-follow design with numerous color photos, simple directions, and sections on caring for cast iron, metric conversions, and even tips on bean hole cooking.
The recipes are diverse, not only in cultures (American, Asian, Indian, Cajun, Mexican), but in the different types of cast iron skillets, griddles, bakeware and ovens that are recommended for cooking. Overall, a great cookbook!
Following is a recipe that I tried from the cookbook, something that caught my eye as I love Thai food. I modified it a little, adding some julienned carrots and removing the jalapeno pepper from the recipe. This recipe is very simple, extremely flavorful, and fast to make. And it gets the thumbs-up from my hubby, so what more does one need!
Oh, and stay tuned! I will be giving away two copies of the Lodge Cast Iron Cookbook in the near future. Details to follow in a future post.
2 Tbsps. Asian Fish Sauce
2 Tbsps. Water
1 tsp. Soy Sauce
1/2 tsp. Sugar
2 Tbsps. Oil (Canola or Vegetable)
1 Lb. medium Shrimp, peeled and deveined
1 cup thinly sliced Onion
1/2 cup Carrots, julienned
1 Tbsp. chopped Garlic
1/4 cup finely chopped Green Onions
2 Tbsps. coarsely chopped fresh Cilantro
3-4 torn Basil Leaves