I whipped up a batch of Alsatian Chicken for Andrew’s birthday. It’s a recipe in the cookbook and it is so very easy, but so very tasty and it is easy to increase or decrease to fit your needed portion size.

But I noticed before I put the chicken back in the skillet to bake, that this piece of chicken had a great heart shape going on. Chicken is love, people.

I decided to make Fideo recently. It’s essentially a roasted tomato puree and chicken broth soup with vermicelli noodles in it. I rather liked it. I followed a recipe I found online mostly. I think I’ll tweak it and make it again soon. Thankfully I have a few people willing to sample it.

I wanted to roast tomatoes so I could puree them to make a base for Fideo (chicken stock, plus roasted tomato, and vermicelli bits) and I thought they looked so pretty with their black and crispy skin in the black skillet. So I took a picture. The recipe is still getting tweaked, I think one more run-through and I’ll have a pre-release (not in the book) recipe to share with y’all.

People either love cilantro, or they hate it. This New York Times article helps to explain why. And I had no idea that Julia Child was so averse to cilantro and arugula.

And then you eat it

Not so Fancy Apple Foldover with Smoked Cheddar Cheese

Although you can skip the smoked cheddar and go with regular and it will taste just as good. The smoked cheddar made it taste like it had been cooked over a campfire, which was a nice addition.

This is a great little video that I found thanks to @me3dia.

If you’re trying to cure a new cast-iron skillet, cooking dishes with a lot of fat is a great way to get that cure started. The black color and the slicker surface, the “seasoning” is a mix of oil and carbon. Cooking hamburgers or meatballs is a great way to get that started.

I wrote an article for Gapers Block about cooking Spaghetti and Meatballs and wanted to share an image of my mother’s fantastic cast-iron skillet and a dinner I got to make for her in it recently.

I have to thank Scott Robbin for doing the behind the scenes mumbo-jumbo with some kinda file I’ve never heard of to get this car started. I’ll be spending some time kicking the wheels and getting things polished over the next few weeks, but at least for a while, this site is going to be the support site for the Everything Cast-Iron Cookbook. It will be on store shelves (virtual or real) on June 18th. Its Suggested Retail Price is $15.95. Amazon.com has it available for $10.96 and Indie Bound also has it available.