What did you cook today?

[jacko9]

Banana nut bread cooked in the Field cast iron skillet. I'm not quite sure how to post a picture of it on this site.

There's a button under the quick reply text box that says "full editor and preview". Click on that, brings you to a different setup for replying. Under the reply area, there's an "attachments" tab. Go in there and button to "add files". I've only ever been able to add 4 in any single post.

Thank you.

[jacko9]

Used my Field Cast Iron skillet to make sour cream banana nut bread. I now have four Field skillets 2 each #4's a #8 and a #10.

Jack

[gladius]

Used my Field Cast Iron skillet to make sour cream banana nut bread. I now have four Field skillets 2 each #4's a #8 and a #10.

Jack

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Picture perfect! Looks like it came out of a cookbook.

[jacko9]

Used my Field Cast Iron skillet to make sour cream banana nut bread. I now have four Field skillets 2 each #4's a #8 and a #10.

Jack

—-
Picture perfect! Looks like it came out of a cookbook.

LOL - I went online and found three different recipes and printed them out. While trying to decide which one I wanted I started cooking and mixed and matched what sounded good. I got lucky that time and since then have made sour cream banana nut bread three times so far varying the nuts from pecans to walnuts and varying the amount of sour cream folded in with the nuts. The last one I added a crumble topping (we ate that before I remembered to take a picture).

I sure like my Field skillets and now that they are selling the new #4 size I'm looking to scale down recipes for that pan. The #6 size is in the works with an anticipated release sometime late July if all goes well.

[jacko9]

Did a skillet breakfast this morning with serrano, hatch, (sliver go ghost) peppers, shallots, potatoes, eggs and cheddar cheese in the Filed #8 cast iron skillet.

[JustinP]

Channelling my inner Pepin. Peeled cipollini onions and they still resembled onions . Chicken Jardinière. Oops, forgot the after picture!

[gladius]

I now have four Field skillets 2 each #4's a #8 and a #10.

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Which is your most used size?

[jacko9]

I now have four Field skillets 2 each #4's a #8 and a #10.

—-
Which is your most used size?

I'm cooking for just the two of us so most of the time I'm using the #8. The #10 is great for searing proteins with more space for maneuvering. I think when they release the #6 that might be my go to skillet.

[nakneker]

Used my Field Cast Iron skillet to make sour cream banana nut bread. I now have four Field skillets 2 each #4's a #8 and a #10.

Jack

Dang Jacko, that looks good! I bought one of the fours when they came out and have a 4, 8, 10 and 12. Didn’t know about the 6 but I’ll order when it’s released. I’ve enjoyed these skillets a lot, there’s not much I’d change or complain about!

[jacko9]

Used my Field Cast Iron skillet to make sour cream banana nut bread. I now have four Field skillets 2 each #4's a #8 and a #10.

Jack

Dang Jacko, that looks good! I bought one if fours when they came out and have a 4, 8, 10 and 12. Didn’t know about the 6 bit I’ll order when it’s released. I’ve enjoyed these skillets a lot, there’s not much I’d change or complain about!

I did the banana bread today scaling down the recipe by half and cooked it in the Field #4 - perfect fit and a great size for two people having warm bread with dinner!

[nakneker]

Used my Field Cast Iron skillet to make sour cream banana nut bread. I now have four Field skillets 2 each #4's a #8 and a #10.

Jack

Dang Jacko, that looks good! I bought one if fours when they came out and have a 4, 8, 10 and 12. Didn’t know about the 6 bit I’ll order when it’s released. I’ve enjoyed these skillets a lot, there’s not much I’d change or complain about!

I did the banana bread today scaling down the recipe by half and cooked it in the Field #4 - perfect fit and a great size for two people having warm bread with dinner!

Any chance you would share the recipe for the number four? I’ll make some for the Mrs, win some gold stars!

[jacko9]

Dang Jacko, that looks good! I bought one if fours when they came out and have a 4, 8, 10 and 12. Didn’t know about the 6 bit I’ll order when it’s released. I’ve enjoyed these skillets a lot, there’s not much I’d change or complain about!

I did the banana bread today scaling down the recipe by half and cooked it in the Field #4 - perfect fit and a great size for two people having warm bread with dinner!

Any chance you would share the recipe for the number four? I’ll make some for the Mrs, win some gold stars!

1/4 stick unsalted butter room temperature
1/4 c brown sugar
1/4 c granulated sugar
1 egg
1 large ripe banana (or one and a half small bananas)
1/4 tsp vanilla extract
1 c all purpose flour
1/2 tsp baking soda
1/8 tsp kosher salt
1/4 tsp cinnamon
1/4 tsp nutmeg
pinch allspice
1/4 c finely chopped walnuts (or pecans)
1/8 c sour cream (I used three tablespoons)

Mix room temp. butter with sugars (I used a fork) mix in egg and vanilla
In second bowl mix flour, baking soda and salt, nutmeg, allspice
Add dry a third at a time to wet fold in with spatula until mixed then fold in walnuts and sour cream gently

Heat skillet in oven to 350 degrees

Add about a tsp unsalted butter to coat the bottom of the hot skillet then add batter.

Cook 30 - 35 minutes and pull when toothpick comes out clean.

Pull from oven let bread sit in skillet for about 15 minutes on stove top then flip out of pan unto rack to cool.

This batter as described rose in the oven to about 3/4 " in the middle so the amount of banana used if too much might put it over the top.

Good luck

BTW we had it with dinner last night and it was delicious.

Jack

[nakneker]

I did the banana bread today scaling down the recipe by half and cooked it in the Field #4 - perfect fit and a great size for two people having warm bread with dinner!

Any chance you would share the recipe for the number four? I’ll make some for the Mrs, win some gold stars!

1/4 stick unsalted butter room temperature
1/4 c brown sugar
1/4 c granulated sugar
1 egg
1 large ripe banana (or one and a half small bananas)
1/4 tsp vanilla extract
1 c all purpose flour
1/2 tsp baking soda
1/8 tsp kosher salt
1/4 tsp cinnamon
1/4 tsp nutmeg
pinch allspice
1/4 c finely chopped walnuts (or pecans)
1/8 c sour cream (I used three tablespoons)

Mix room temp. butter with sugars (I used a fork) mix in egg and vanilla
In second bowl mix flour, baking soda and salt, nutmeg, allspice
Add dry a third at a time to wet fold in with spatula until mixed then fold in walnuts and sour cream gently

Heat skillet in oven to 350 degrees

Add about a tsp unsalted butter to coat the bottom of the hot skillet then add batter.

Cook 30 - 35 minutes and pull when toothpick comes out clean.

Pull from oven let bread sit in skillet for about 15 minutes on stove top then flip out of pan unto rack to cool.

This batter as described rose in the oven to about 3/4 " in the middle so the amount of banana used if too much might put it over the top.

Good luck

BTW we had it with dinner last night and it was delicious.

Jack

Thank you! I give it a whirl this weekend and report!

[jacko9]

Any chance you would share the recipe for the number four? I’ll make some for the Mrs, win some gold stars!

1/4 stick unsalted butter room temperature
1/4 c brown sugar
1/4 c granulated sugar
1 egg
1 large ripe banana (or one and a half small bananas)
1/4 tsp vanilla extract
1 c all purpose flour
1/2 tsp baking soda
1/8 tsp kosher salt
1/4 tsp cinnamon
1/4 tsp nutmeg
pinch allspice
1/4 c finely chopped walnuts (or pecans)
1/8 c sour cream (I used three tablespoons)

Mix room temp. butter with sugars (I used a fork) mix in egg and vanilla
In second bowl mix flour, baking soda and salt, nutmeg, allspice
Add dry a third at a time to wet fold in with spatula until mixed then fold in walnuts and sour cream gently

Heat skillet in oven to 350 degrees

Add about a tsp unsalted butter to coat the bottom of the hot skillet then add batter.

Cook 30 - 35 minutes and pull when toothpick comes out clean.

Pull from oven let bread sit in skillet for about 15 minutes on stove top then flip out of pan unto rack to cool.

This batter as described rose in the oven to about 3/4 " in the middle so the amount of banana used if too much might put it over the top.

Good luck

BTW we had it with dinner last night and it was delicious.

Jack

Thank you! I give it a whirl this weekend and report!

Enjoy and take pictures

[nakneker]

1/4 stick unsalted butter room temperature
1/4 c brown sugar
1/4 c granulated sugar
1 egg
1 large ripe banana (or one and a half small bananas)
1/4 tsp vanilla extract
1 c all purpose flour
1/2 tsp baking soda
1/8 tsp kosher salt
1/4 tsp cinnamon
1/4 tsp nutmeg
pinch allspice
1/4 c finely chopped walnuts (or pecans)
1/8 c sour cream (I used three tablespoons)

Mix room temp. butter with sugars (I used a fork) mix in egg and vanilla
In second bowl mix flour, baking soda and salt, nutmeg, allspice
Add dry a third at a time to wet fold in with spatula until mixed then fold in walnuts and sour cream gently

Heat skillet in oven to 350 degrees

Add about a tsp unsalted butter to coat the bottom of the hot skillet then add batter.

Cook 30 - 35 minutes and pull when toothpick comes out clean.

Pull from oven let bread sit in skillet for about 15 minutes on stove top then flip out of pan unto rack to cool.

This batter as described rose in the oven to about 3/4 " in the middle so the amount of banana used if too much might put it over the top.

Good luck

BTW we had it with dinner last night and it was delicious.

Jack

Thank you! I give it a whirl this weekend and report!

Enjoy and take pictures

I will and thanks again!

[JustinP]

One of my fav comfort foods. Kimchi and Spam fried rice.

And one of my favorite knives to prepare it with!

[jacko9]

I just did a Lemon Ricotta cake in my Field #4 skillet used my Konosuke GS petty to peal the apple.

[JustinP]

Sausage and radicchio risotto. It was over the top good.

[Drewski]

Sausage and radicchio risotto. It was over the top good.


ris.jpg

Sounds like it was ridicchulously good.

[lsboogy]

Lamb chops, asparagus, and garlic bread for 30 at lunch today. Large meals are becoming easy. Best thing for satisfaction at a place I can do
Next Wednesday I'm doing lunch for 130 at work - simple brats and veg on the grill