When my father-in-law passed away unexpectedly five years ago, one of the things we inherited from the estate was my late mother-in-law’s set of cast iron cookware: two small 8″ and 9″ skillets, one large 12″ skillet, and a dutch oven (wire handle, no lid). They had clearly not been used in some time, and each had varying degrees of rust and general grime collected on them.
I was afraid to clean and reseason them for the longest time, mainly because my one experience with seasoning cast iron involved a friend from college smoking up her apartment by using an excessive amount of shortening while seasoning her own cast iron. I also didn’t want to ruin them by doing it wrong.
As it turns out, it’s really hard to ruin cast iron cookware.
In addition to posting daily to my blog, I also resolve to make 50 new-to-me recipes in 2017. This shouldn’t be too tough, honestly, because my husband bought me an Anova sous-vide appliance for Christmas.
This week’s recipe — more research and cobbling-together of ideas than an actual recipe, really — was sous vide chicken breast with balsamic reduction.
This recipe from Cooking Light (technically, the Spiced Apple-Cranberry variation) was my first attempt at making cranberry sauce from scratch.
The results are sitting in my fridge right now, waiting for Christmas Dinner on Saturday, and I seriously can’t wait until I can top my ham with some of this awesomeness.
Again from the recipe box of my late Mother-In-Law. I credit @altonbrown for my knowledge of what to do with these parts lists. Creaming method FTW!
Made from a recipe found in my late mother-in-law’s recipe box.