Taste Buds: Cast iron cooking

MINNEAPOLIS (FOX 9) - Stephanie Hansen’s love for cast iron runs deep. In this episode of Taste Buds, she stops by Twin Cities antique store Finds on Broadway to acquire a cast iron pan, before tackling the task of cleaning and seasoning it properly. Then, Stephanie cooks up a few of her favorite cast iron dishes, including a hearty green pork chili stew, rhubarb cake, and a showstopping Dutch baby pancake with her daughter Ellie.

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Green Pork Chili Stew

Ingredients

• 10 medium-sized tomatillos, husks removed
• 1 large poblano pepper
• 2 tsp kosher salt
• 3 cups chicken broth
• 1 cup packed fresh cilantro leaves
• 3 Tbsp fresh lime juice (juice of one lime)
• 2 tsp Worcestershire sauce
• 4 medium garlic cloves, chopped
• 1 onion, chopped
• 1 zucchini, grated
• 2 1/2 pounds boneless pork shoulder roast Boston butt, trimmed and cut into 1-inch pieces
• 1 tsp freshly ground black pepper
• 3 Tbsp vegetable oil

Instructions are available in the video above and here.

Rhubarb Skillet Cake

Ingredients

• Melted butter
• 1 cup flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup half-and-half
• 1 egg
• 1/3 cup sour cream
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup rhubarb compote or your favorite jam

Full recipe and instructions are available here.

Dutch Baby Pancake

Ingredients

• 3 Tbsp unsalted butter, divided
• 1/2 cup all-purpose flour
• 3 Tbsp sugar
• 1/2 tsp kosher salt
• 1/4 tsp cinnamon (optional)
• 2 large eggs at room temperature
• 1/2 cup half-and-half at room temperature
• 1 tsp vanilla extract
• Powdered sugar for serving
• Lemon zest and fresh fruit for serving

Instructions are available in the video above and here.