I am so glad I finally got a cast iron pan. I cooked in it all weekend with fantastic results. If only I had gotten one sooner! I had a little trouble getting it clean after I baked the frittata in it (more on that another time), but I guess baked egg and cheese are about as hard to get off a surface as anything. Otherwise, my seasoning process seemed to work great.
For dinner on Saturday, I made a recipe I've been wanting to try since I saw it on Food Wishes: Veracruz-Style Red Snapper. The only problem was my fish market didn't have snapper when I went shopping. I chose cod instead, which probably made no difference since I've read that most fish sold as red snapper is actually rock cod. Instead of baking the fish individually, I just stacked it up in the cast iron pan in which I had made the saute. Other than that, I made it exactly as directed, which isn't usually my style, but it looked so good. See for yourself!
I paired it with a cornbread from the Flour cookbook made with coarse corn meal, corn kernels, and thyme. It was good, but too dry for my taste, maybe because I used whole wheat pastry flour instead of all purpose white. That made it perfect to go with this juicy, salty fish though.
This combo got Angel's approval as well and I would definitely make it again. I would make a few changes next time though. I like the thyme flavor in the cornbread, but I would try to get the corn bread more moist ("moister" just sounds inappropriate to me). And I would brush the top with a honey butter to give it a sweet crust. For the fish, I would use fewer capers and less oregano (which you would probably skip altogether). Other seasonings might work too.
Hope you and the other tofus are healthy and happy.
Love,
Turkey
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