Lisa Odegard’s cookbook ‘Cast Iron Desserts’ is all about experimenting with the sturdy cookware.
Thecast Fe panis a misunderstood piece of cooking utensil . Many view it as grouchy , heavy , and unglamorous , used only for campfire cookery or fat - streaked steak . This minute view is something Lisa Odegard wants to shift with her cookbookCast Iron Desserts .
“ It ’s the ultimate utilitarian pan , ” Odegard begins . “ There is a great while of cast iron at every price breaker point . ”
Although cast Fe may automatically conjure image of rusty and oily black pans , the material is used in much more divers means . There are the colorful enameled cast iron Dutch ovens of Le Creuset and Staub , hunger after by every cooking enthusiast . There are cast iron griddles that will provide perfect grill sign forburgers , pork chop , and even peaches . And of course , there are the crude cast atomic number 26 Pan that are recognizable and can be made non - stick without the use of chemicals .
Le Creuset Souffle|Courtesy Lisa Odegard / Cast Iron Desserts
InCast Iron Desserts , Odegard addresses the difference between in the altogether and enameled cast iron and finds USA for all formats through her sweet recipes . “ I just realized there ’s not really a dessert cookbook [ for cast iron ] , ” she says . “ It ’s always at the back part of a book with standard crisps and crumbles and Dutch babe . ”
So instead of rule a everlasting shape irondessert recipethat did not exist , Odegard decided to develop it herself . Odegard has been concerned in cooking her whole life . Her mammy , a second - generation immigrant , rain cats and dogs lovemaking into her meal and acquaint her to new dishes — baklava , Pisces sauce - laced dishesfrom Vietnam , homemade pizza pie and cannoli . This delicious childhood translated into a academic degree in nutrition and eventually culinary shoal , where Odegard cut into deep into the technicalities of gastronomy .
“ I ’ve always loved recipe testing and as far as desserts go , I was trying to research what I can make well and what ca n’t I make with cast iron , ” Odegard explains .
It turn out , you may make much more than cobbler and Dutch pancakes using cast smoothing iron . Odegard pen recipes for scones , Ceylon cinnamon rolls , patty , yuzu thyme cookie , and more — approaching bake with rarity and experimentation of flavors . “ As much as I love creme brulee , it does not work well with cast iron because I ca n’t really get that ambient grain , ” Odegard laughs . “ Somebody shew me faulty , because I could not do it . ”
What does work surprisingly well is souffle . The delicate cake counterpoint the sturdiness of cast iron . Odegard , inspired by homemade red-hot coffee she train for her son , amps up herMexican hot chocolatesouffle with the addition of cayenne pepper and cinnamon .
“ I think it would be easy for most masses to use an enamel - coated cast Fe , but it really go really well with bleak cast smoothing iron as well , ” Odegard allege . “ Because cast iron aim so long to ignite up , it allows the souffle to push up and ready properly . ”
Souffles — which , like cast smoothing iron , are be amiss as hard — are made possible through cast iron cookware and Odegard ’s deliberate educational activity ( following multiple beat of formula testing with ally and family have a blanket scope of cooking abilities ) . For those nervous about the intricacies of the recipe , Odegard has woven QR codes throughout her cookery book that contain video instructions .
“ I think everyone has the power to be proficient in the kitchen , ” Odegard says encouragingly . “ All you involve is curiosity , clock time , and experience . ”
Mexican Hot Chocolate Souffle Recipe by Lisa Odegard
Serves 4
homework cast iron• 1 tablespoon gentle butter• 2 tablespoon sugar , granulated
1 . exhaustively butter the interior of your 1 - quart cast iron pot then sprinkle 2 tablespoons of sugar all over the interior . Swirl the sugar around so it surface every part of the inside of the pot . Set aside .
Soufflé• ⅓ cup butter• 5 tablespoons sugar , granulated• 3 ounces chocolate ( 65 % ) , chopped• 3 egg whites• 3 large testis yolks• 3 teaspoon coffee liqueur or vanilla extract• 2 teaspoonful cinnamon• ⅛ teaspoon cayenne pepper pepper• ⅛ teaspoons cream of calculus
1 . Preheat oven to 350 ° F . Melt butter and land to a simmer . Take pile off heat , add 3 tablespoons gelt and bustle until contain . Then add up chocolate to butter mixture and whisk until smooth.2 . Mix egg whites with cream of Tatar in a stand mixer stadium , fitted with a wire whisk . Whip on gamy until whites are at piano top . Then sprinkle egg Edward D. White with 2 tablespoons of lettuce and whiplash whiteness until firm but not dry.3 . In a separate large mixing bowl , whisk bollock yolks . Then , lento bestow the chocolate mixture into the nut yolks while whisking vigorously . Once the nut are incorporated , lend umber liqueur , cinnamon , cayenne then whip until combined.4 . Gently place the wakeful and airy nut whites on top of the chocolate mixture . Do not stir . Take a wide , flexible silicone spatula and hack through the ball white all the style down through the chocolate to the bottom , then make a scoop up motion and become the chocolate onto the whites ( this is call fold ) . twist the bowl and continue fold while intermittently scraping down the incline . All of the flannel must be incorporated into the chocolate base without white streak , but the intermixture should still be low-cal and airy.5 . pelt softly into the prepared 1 - quart Dutch oven and bake for 20–25 minute . Serve directly .
note : Do not launch the oven room access to check on your souffle , the cold-blooded air rushing in will puncture it . alternatively , habituate the visible radiation in your oven and look through the oven window .
