Cast Iron Cooking With Chef Char at Kitchen 242 - Dutch Baby Pancakes - Lauren Stanton Reports

Muskegon Metro Area
Time for another visit to the famed Kitchen 242 at the Muskegon Farmers Market!  This time, Lauren and Char are working on a delicious treat that involves some classic cookware that was around long before we had things like microwaves, Instant Pots and more.  It's time to break out the cast iron!  Heavy, durable and meant to last a lifetime, using cast iron cookware is as much of an art as it is a great way to make some savory dishes that fill you up and keep you warm over the long cold Winter months in Michigan.
 
Of course, in our "heat and eat, ready to serve" world today, not everyone knows the in's and out's of using cast iron cookware or, how to properly care for it, so... there's a little bit of everything in today's show for you, including how to best preserve your cast iron pots and pans at the bottom.  
 
Let's head down to the Kitchen and watch Char work her magic!
 

Chef Char makes the most delicious stuff you're going to find!  If you'd like to grab the recipe you'll find it below along with some helpful hints on how to best care for your cast iron cookware.  If you need hands on help, maybe consider a cooking class at Kitchen 242 with Chef Char!  She's got a varitety of different topics she teaches and the classes are fun, informative and a great way to see what a treasure we have here in town with Kitchen 242.  You can click on Chef Char's pic to visit her site and see what's coming up at Kitchen 242 that might interest you!!

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Dutch Baby Pancake
Ingredients:
3 tablespoons butter
3 eggs
3/4 cup all-purpose flour
3/4 cup milk, heated 20 to 30 seconds in the microwave
1 tablespoon sugar
2 teaspoons pure vanilla extract
Pinch salt
Confectioners' sugar, for dusting
 
Directions
Preheat the oven to 400 degrees F.
Put the butter in a large cast iron skillet and place in the oven.
Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.
 
ADutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is a sweet popover that is normally served for breakfast.  It is derived from the German Pfannkuchen.  It is made with eggs, flour, sugar and milk, and usually seasoned with vanilla and cinnamon, although occasionally fruit or another flavoring is also added.  It is baked in a cast iron or metal pan and falls soon after being removed from the oven.  It is generally served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or syrup. 
Fried Apples
Ingredients:
4 cups peeled, cored, thinly sliced apples 
¼ cup flour 
½ cup brown sugar 
1 teaspoon vanilla 
½ teaspoon cinnamon 
dash of nutmeg 
2 tablespoons butter 
1 cup apple juice or cider 
 
Directions:
In a bowl, mix apples, flour, sugar, vanilla and spices. Mix until all apples are coated with sugar and spices.  Using a skillet or a sauté pan, melt 2 Tablespoons butter over low heat. When butter is melted, add apple mixture and stir. Add apple juice and stir. Cover and stir mixture occasionally. Sauce is ready when apples are soft and a thick sauce develops. It should look like pie filling when done. 
 
 
 
How To Season A Cast Iron Skillet According to Lodge 
What You Need
Materials
Cast iron skillet
Dish soap 
Sponge or stiff brush
Clean, dry cloth or paper towels
Vegetable oil or shortening (or other oil of your choice)
Equipment
Oven
Instructions
1. Preheat oven to 325°F.
2. Wash the skillet with warm, soapy water and a sponge or stiff brush. Cast iron should not normally be washed with soap, but it's fine here since the pan is about to be seasoned.
3. Rinse and thoroughly dry the skillet.
4. Using a cloth or paper towel, apply a thin coat of vegetable oil or melted shortening to the inside and outside of the skillet. Vegetable oil and shortening are the most commonly recommended oils used for seasoning, but according to Lodge, you can use any oil of your choice.
5. Place the skillet upside down on the oven's center rack.
6. Place a sheet of aluminum foil below the rack to catch any drips.
7. Bake for an hour.
8. Turn off heat and allow to the skillet to cool completely before removing from oven.
Additional Notes: A seasoned skillet is smooth, shiny, and non-stick. You'll know it's time to re-season if food sticks to the surface or if the skillet appears dull or rusted