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I began the process by preheating the oven to 325. I was bound and determined to see if these conversion numbers were really accurate. So, off to the pantry I went in search of substitutes. Unfortunately, I didn’t have some of the main ingredients. I grabbed the slow cooker cookbook and quickly found the “Brisket in Ale” recipe I had used before. When Rick had to work late last night, I decided to try my experiment. I picked up a brisket at the grocery store last week and put it in the freezer, not knowing when I might try the oven version of this slow cooker success story. So, I figured I would try my second best brisket recipe-this one from one of our slow cooker cookbooks.

I wasn’t sure I was ready to alter those winning steps. The brisket cooks slowly (8 hours) in a low temperature oven (225) wrapped in foil. The recipe was handed down by my mom, and it produces the most tender brisket ever. Well, my brisket recipe is one of my prized cooking secrets. He encouraged me to try one of my brisket recipes to test out the conversion chart. 5 quart dutch oven (kitchen, not outdoor)Ī while back Rick posted information on the Cooking in Cast Iron website about converting cooking times and temperatures from slow cookers to cast iron dutch ovens.Thanks to Gordon Ramsay and “Hell’s Kitchen,” I’m now “in-the-know” about risotto! I loved this recipe so much that I made it twice in three days! Rick definitely liked the regular version the best, but I must admit that the low sodium was more to my liking. The sloping sides of this piece of cast iron made the stirring go smoothly-a bonus since the recipe calls for 20 minutes of constant stirring! I used a slanted wooden spatula (pictured), normally used for woks, although any wooden spoon would do. I used our Lodge 12-inch Pro-Logic skillet, which was the perfect size for the risotto. This gave the asparagus a really good flavor, and I had trouble not snacking on the asparagus before it went into the risotto! The original recipe called for 1/2 cup of fresh mushrooms, but I doubled the amount the first time I made it and tripled it the second time, although you could certainly adjust the amount of any of the vegetables to suit your taste. A trick that seemed to work out well for me was to cook the asparagus in the same skillet that I had browned the sausage. Make certain to get this specialty rice so that the risotto turns out the way it should. My big “a-ha” was that Arborio rice is made specifically for risotto recipes.

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Both versions ended up tasting wonderful, although I would encourage folks to try the “real” version first to get the full experience, especially if you have never tried risotto. I’ve modified the recipe slightly and created a low sodium version (since my world now involves doctor-mandated low salt foods).

MACGOURMET ALTERNATIVE HOW TO

I didn’t really know what risotto was, much less how to prepare it, so when I came across a sausage and asparagus risotto recipe in a Kroger circular I decided to try it.

My husband and I are fans of Gordon Ramsay’s “Hell’s Kitchen.” Truth be told, the drama and yelling attract me more than any food on the show, but I noticed that risotto was a staple in every single menu served on the show.

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Rick uses the press on sausage patties, too.įeel free to leave your thoughts in the comments below, or you can contact Kathy directly at. That’s where the cast iron press comes in handy. Even when following Tip #1 above, an occasional slice will curl slightly, depending on the brand. I must admit that I don’t use the press as often as he does (frankly I forget), but it certainly makes the bacon lay flat and cook evenly. Well, it works like a charm! The bacon cooks more quickly and more evenly than full slices. A friend of Mom’s told her about cutting the bacon slices in two to make them lie flatter in the skillet. She, like I, sometimes became frustrated when bacon slices curled on the ends and as a result cooked unevenly. To me, bacon tastes the best in cast iron, and I’ve discovered a couple of tricks to make the bacon come out perfectly every time. The perfect breakfast to me includes bacon cooked in a cast iron skillet, and I pretty much have that treat at least several times a week.

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