RSS FeedFrittata’s
By Mrs. Barratt | April 30, 2008
Wondering what to make your mom or wife for mother’s day? Here is a recipe I discovered for Frittatas while attending a cooking class and they are so easy and very delicious! This is the recipe that I got from the class, and I love it, because you can adapt it to whatever you want! Now don’t let the word frittata scare you, because it is actually much simpler to make than the name is to say.
One thing I like about frittatas is that it is a great item for breakfast, lunch or dinner and can be served both warm and cold. It’s so easy even the husbands and kids can do it to surprise their special someone on mother’s day (hint-hint!).
The woman teaching the class made this Frittata in the Santé 12” cast iron skillet with stainless steel handle. This pan is perfect for a frittata because it is oven safe, so you don’t have to worry about transferring everything to an oven safe dish. This also makes for one less dish to wash!
Basic Frittata Recipe
by Tessa Evans
12 eggs
¼ C heavy whipping cream (or substitute half and half)
salt and pepper
Beat eggs well, until they are light and fluffy. Add cream and season to taste. Set aside.
Add in options: (this is where you can play around with it and have some fun!)
Protein Veggies Cheese
Ham Broccoli Feta
Bacon Asparagus Sharp Cheddar
Black beans Peas Swiss
Apples Parmesan
Corn
Mushrooms
Olives
Spinach
Hashbrowns
Green onions
Prep your vegetables and meats in large (10-12 in.), oven proof skillet. Poor in egg mixture. Cover and cook over medium heat for 3-5 minutes until eggs are almost set. Resist the urge to stir! Arrange additional veggies and cheese on top. Bake uncovered at 350 for 7-9 minutes until set. Additional cooking time may be required for moisture rich veggies.
The Frittata’s she made at the cooking class looked so great that I had to grab a few pictures! I took the pictures before she put them in the oven, but when she pulled them out the eggs had puffed up, and they were beautiful!
The first Frittata she made was a bacon and apple frittata with cheddar cheese. I know that sounds a little interesting, but the flavors of the apple and bacon blend very well together.
The other Frittata was an asparagus and feta cheese Frittata. This one turned out beautiful with the asparagus and feta cheese sprinkled on top.
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Words I love to hear!
By Mrs. Barratt | April 7, 2008
I received this e-mail today from a customer, and I thought I would share it with all of you. The recipe sounds delicious!
Dear Mrs. Barrett,
I’m pretty much a traditional cast iron user, well seasoned iron through years of use. Even in my iron acid bases make me cringe. While they can’t cut through the seasoning, they weaken it. So I have one of your Santé 6 quart Dutch ovens with that funky glass like finish for use on my electric range indoors. Wow! Should have found one of these a while ago. (the price of the other brands always held me back). After creating a great Minestrone Soup, I thought I’d really set it through the paces and let it sit overnight before cleaning it up. It cleaned up almost entirely while filling rinsing it with warm water. Crazy!
Here is the recipe if anyone wants to try it.
1/2 cup diced onions
(2)15 oz can of diced tomatoes
(1) 27 oz can of Red Kidney beans
(1) 15 oz can of Navy beans
(1) 16 inch venison polish sausage slice thinly.
(2) cups water
(1) tblsp ground sage
(1) tblsp oregano
(1) tblsp ground red pepper
(1) cup macaroni
Cover and stir occasionally, bring all ingredients, EXCEPT the macaroni, to a boil. Reduce heat to a low simmer cover for thirty minutes.
Add macaroni and cook apx 15 minutes until the macaroni is done but firm.
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Magic Dough
By Mrs. Barratt | April 7, 2008
I made these cinnamon rolls over the weekend, and they were delicious! I used a “Magic Dough” recipe from the Camp Chef Outdoor Cooking Guide, and it really is magic! This dough works great for scones, cinnamon rolls and dinner rolls. It will also keep in your refrigerator for 7 days. Because cinnamon rolls can be sticky, I decided to try a few of the Sante pieces to see how easily the cinnamon rolls released. I used the Pie Pan, the casserole dish, and the muffin topper pan. As you can see in the picture, the cinnamon rolls in the casserole dish released perfectly onto our baking sheet. I also loved my new use for my muffin topper pan, it’s the perfect size for cinnamon rolls!
Magic Dough
1 cup butter or margarine (melted)
2 ½ cups warm water
2 Tbsp. yeast
2 ½ tsp. salt
¾ cup sugar
7-8 cups flour
Dissolve yeast in warm water with 2 T. of the sugar. (I sprinkle the yeast on the water, then the sugar on the yeast). Let stand for 5 minutes. Add butter, salt and rest of sugar. Mix in flour, 1 cup at a time. When it cleans the side of the bowl, cover and let rise to double in size.
When doubled, split in half. Roll out half to a large rectangle (about the size of a cookie sheet). Put on 1/3 to 1/2 stick of butter slightly melted. Sprinkle with white (I also use brown) sugar and liberally sprinkle on cinnamon. Roll up and seal. Cut into fat slices (about 2 inches) and put into a 9×13 greased pan. I usually fit 13 in a pan. I then squish them down and let rise with plastic wrap on top. Bake at 350 for 30-45 minutes. They will get pretty brown on top, but underneath they will be nice and gooey.
Let cool for at least and hour before frosting! I dumped mine out of the pans right after I pulled them out of the oven. The sugars had carmalized, and it made for some delicious cinnamon rolls!
Cream Cheese Frosting
Butter
Cream cheese
Powdered sugar
Milk
Vanilla
Whip equal parts butter and cream cheese.
Mix enough powdered sugar to make it thick, almost too thick to whip. Add a capful of vanilla and a few T. of milk then whip and add more milk until desired consistency. (Light and fluffy).
Other Variations
For scones:
Flatten out golf ball size pieces of dough. In a skillet or Dutch oven, heat cooking oil to 340 – 375 degrees. Carefully place dough in oil and cook until golden brown, then turn and cook on other side. Serve with honey butter.
For rolls:
Just roll into balls (you should get 12-16 out of half the dough) and put close together in a pan. I usually do 12 in an 8×8 pan. (Somehow closer together really makes rolls dense and chewy, but not doughy.) Let rise about 30 minutes and bake in 350 for 20-24 minutes. Pull them out when they turn light brown. Brush rolls with butter and serve warm.
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Auntie Em’s Coconut Cupcakes
By Mrs. Barratt | March 7, 2008
I want to start off by thanking Danielle, a faithful blog reader, who sent me the link to this recipe. The wonderful Auntie Em’s Kitchen in Los Angeles, shared their delicious Coconut Cupcake recipe with the Los Angeles Times, and I just had to try it. Not only is the cupcake delicious, but they are topped with an amazing cream cheese frosting. I made them in what is quickly becoming my favorite kitchen item; the Muffin Topper Pan! One of the best things about making cupcakes in this pan, is that you can use the regular cupcake liners, and you can form them to fit perfectly. Here is a picture of a pan with the liners in it.
Auntie Em’s coconut cupcakes
Total time: 45 minutes, plus cooling time for the cupcakes
Servings: Makes 1 1/2 dozen cupcakes
Note: Adapted from Auntie Em’s Kitchen in Eagle Rock.
2 1/3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup buttermilk
3 eggs
2 1/2 teaspoons vanilla extract, divided
2 teaspoons almond extract
1 1/3 cups sugar
1 3/4 cups shredded sweetened coconut, plus extra for decorating the frosted cupcakes
1/2 pound cream cheese, at room temperature
1/2 cup plus 2 tablespoons (1 1/4 sticks) butter, at room temperature
3 1/3 cups powdered sugar, sifted
1. Heat the oven to 325 degrees. In a medium bowl, sift the flour, baking soda and salt and set aside. Separately, in a large bowl or in the bowl of a stand mixer, combine the oil, buttermilk, eggs, 1 1/2 teaspoons vanilla extract, the almond extract and sugar. Using a hand mixer or in a stand mixer, on low speed, slowly mix the dry ingredients into the wet ingredients just until smooth, careful not to overmix. Gently fold in the coconut.
2. Place 18 paper muffin cups into muffin tins. Fill each cup with a generous one-fourth cup of batter, so that it comes three-fourths up the side of each cup. Bake for 20 to 25 minutes, until a toothpick inserted comes out clean. Remove the cupcakes to a rack and allow to cool completely.
3. For the frosting: Beat the cream cheese on low speed until smooth; scrape down the sides of the bowl. Add the butter and continue mixing on medium speed until smooth. Scrape down the bowl again. Add the powdered sugar in three additions at low speed, mixing each addition until just combined. Scrape down the bowl again. Add the remaining teaspoon vanilla and mix on medium speed until fluffy, about 2 minutes.
4. Frost each cupcake with 3 tablespoons frosting and sprinkle with extra shredded coconut. The cupcakes will keep for 2 days.
Click here to link to the LA Times article.
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Bunny Cupcake
By Mrs. Barratt | March 7, 2008
A few posts ago I told you to look forward to some exciting Easter Bunny Cupcakes. Well, here it is! I made this adorable bunny last night, and it was so easy (and the cupcakes were delicious…I’ll post the recipe later today). I made mine in the Muffin Topper pan, which works great for these bunny cupcakes, because they are big enough to give you enough space to decorate. This is a great way for your kids to interact, and to decorate their own little cake all by themselves. I kept mine simple with some coconut flakes, and jelly beans. You can have some fun with it and play around with different sprinkles, licorice, and any other fun candies.
How to make a bunny cupcake:
1. Start with two full sized cupcakes. With the first cupcake, frost the top and sides completely. This will be the face of the bunny.
2. With the second cupcake, cut two half circle out of each side. Frost each of these ears, and then put at the top of the full circle to be the ears.
3. With the remaining “bowtie” shaped piece that can either be used at the bottom of the face to look like a bowtie, or you can sneak a taste of the delicious cupcake. 
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Early Easter
By Mrs. Barratt | March 4, 2008
Easter is early this year, earlier than we will ever see it again in our life times. An interesting fact that I read is:
The next time Easter will be this early (March 23) will be the year 2228 (220 years from now). The last time it was this early was 1913 (so if you’re 95 or older, you are the only ones that were around for that!).
WOW! How about that! With Easter being so early this year that means buying gifts for the Easter basket and preparing for your great Easter brunch will come earlier as well. I just wanted to give you a few ideas of some great items that will help you prepare a wonderful holiday meal.
For those of you who are going to make the traditional ham, try the 8 or 6 quart Dutch Oven. It has the lid so you can cover it up, stick it in the oven, and let the pan do the work for you!
As for me, I am planning on making my Mom’s recipe of steamed vegetables covered in a delicious cheese sauce. I don’t have the exact recipe on hand, but I will post it as soon as I do. I do know that I will be using the sauce pan to make the wonderful cheese sauce (from scratch!), and the beautiful casserole dish that will look so beautiful on the kitchen table!
Anyone have some classic or traditional Easer recipes? If so please share, I love to get new ideas!
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A word from the winners
By Mrs. Barratt | February 28, 2008
**I just wanted to share with everyone this e-mail that I just received. It came from a couple who were lucky winners of a Santé Panini Press during our Santé Cookware contest we had last week!
Dear Mrs. Barratt,
We just wanted to let you know that the panini press that we won in the contest last week came last night! We were so excited about it that we decided to take the burgers we were already planning on eating and turn them into paninis. We took a couple of chicken and sun-dried tomato burgers that we bought from Costco (they come pre-cooked) and put them on some whole wheat bread. We added a couple of slices of mozzarella cheese to the bottom side of the burger and some sun-dried tomato compote left over from the previous night’s meal on the other side. The grill worked great and did a good job of melting the cheese and cooking the sandwich evenly. The paninis were delicious. Here’s a picture of how they turned out:
I love the look and feel of the panini press. My favorite part is how heavy the top piece of the press is, helping compress your panini without having to stand over it the whole time pushing it down. We are really excited to try some more panini specific recipes on it (including the Fat’s Pizza Panini recipe that we submitted.) Thanks again!
Sincerely,
Scott & Ashley
Fat’s Pizza Panini
1. Layer the following between two slices of a heavy bread (ex: sourdough)
pepperoni
ham
marinara sauce
salami
pesto
mozzarella cheese
And anything else you would like!
2. Butter both outside sides of the bread, and lay on preheated Panini pan.
3. Place the top of the Panini press on the sandwiches, and let them cook until the cheese is melted and they are heated through.
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By Mrs. Barratt | February 27, 2008
As February is quickly coming to an end, I just wanted to check and see how everyone did with the “Bake for Family Fun” month. I had a lot of fun baking and cooking with my kids through out the entire month, and I hope all of you did as well. If anyone tried any exciting recipes that they would like to share, please leave them in the comments, and we will get them posted to our website. I hope you make the most of these last few days of “Bake for Family Fun” month…and don’t forget Easter is early this year!
*Stay tuned for some exciting Easer Bunny Cupcakes!
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More Answers
By Mrs. Barratt | February 25, 2008
Thank you so much for all of the questions I have been getting. I love answering questions because it helps everyone better understand our products. Here is the answer to a couple questions that I thought would be useful information for everyone.
“Is the enamel coated cookware safe for both range top and oven cooking?”
The answer is yes, the enamel coated cookware is designed so that you can take it straight from the stove top into the oven. And because the red enamel coating is so beautiful, you can take it straight from your oven to the dinner table as a serving dish. All of the Santé Cookware can be used on any electric, gas or induction cooktops. When using your Santé Cookware on glass cooktops, lift the cookware instead of sliding it, as this could scratch the glass.
“Does the thickness of the cast iron effect the cooking time for oven cooking? Do the cooking times and temperatures need to be adjusted from what we may be used to with other (non cast iron) cookware?”
The answer is no, you do not need to adjust the cooking times when using the cast iron. One of the major benefits of cooking with cast iron is the fact that it is such a great heat conductor. This means you will get a more even heat throughout the pan no matter what you are cooking. It also means that your food will stay warm longer when you cook it.
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How to care for your Sante Cookware
By Mrs. Barratt | February 21, 2008
Today we received a comment with the following question:
A couple of questions about the cookware: is it dishwasher safe? If not, what is the recommended cleaning process? Does the cookware need to be seasoned between each use?
1. I would like to thank our blog reader Scott for bringing up such a great question. The answer to the first question is, no, the cookware is not dishwasher safe. This is because the high heat and agitation from the dishwasher could damage the enamel coating, and cause the cast iron to rust.
2. The recommended cleaning process is to hand wash with hot soapy water (do not use a harsh detergent) and then rinse and dry completely, you never want to put the cookware away damp. You will want to let your cookware cool down after use before rinsing or washing. Do not fill a hot pan with cold water, or put a hot pan into cold water, the thermal shock could damage the enamel coating or the cast iron. This cleaning process goes for both our pre-seasoned and our enamel coated cookware.
Red Enamel Coated & True Seasoned
3. The answer to the third question is different for the enamel coated cookware and the True Seasoned cast iron. One benefit of the enamel coated cookware is that the enamel coating eliminates any need to season (although our enamel coated cookware is black inside, it is still enamel coated, just without the color). All you have to do it follow the recommended cleaning process, and the cookware will maintain it’s nonstick enamel coating.
Our True Seasoned cookware will need to be seasoned after each use. It does come pre-seasoned, so the cookware is ready to use when you get it, but you do need to maintain that seasoning. The best way to do that is to first follow the recommended cleaning process of the cookware. Then once your cookware is dry, you will want to coat it lightly with some sort of oil. Vegetable oil works great, but if you don’t use your cookware often it could go rancid. I strongly recommend using our Cast Iron Conditioner, because not only does it season the cast iron, it will never go rancid. I really have tried and tested many different oils, and I haven’t found anything that works better than the Cast Iron Conditioner.
I hope that this has helped you, and all of the people who may have had the same question.
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Contest Winners!
By Mrs. Barratt | February 21, 2008
I would like to thank those of you who left your recipes on the blog! You will not be disapointed with your new cookware. For those of you who didn’t make it here in time to win, don’t worry, we will continue to do fun and exciting things, so check back often! Also, even though the contest is over, feel free to continue leaving recipes, we love to see what everyone is cooking!
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Sante Recipe Contest!
By Mrs. Barratt | February 20, 2008
Ok, for all of you faithful blog readers out there, here is your chance to win a new Santé item! If you are one of those people who have been browsing on the Santé Cookware website, and are trying to decide if they want to buy something, here is your chance to win it! All you have to do is tell me your favorite recipe that you want to try in a specific Santé item, and I will send you that piece! I will also make sure your recipe gets posted right on our Santé website! The first three people to leave a comment with their recipe will be lucky winners. Ready…Set…Go!
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White Bean Chili
By Mrs. Barratt | February 20, 2008
To fight the freezing cold temperatures last night, I decided to try a new recipe I recently got from a friend. It’s a recipe for White Bean Chili, and it’s so easy because all you have to do is open cans and dump them into a pot. This soup is also great because it makes a large batch, meaning we are having soup for dinner again tonight :). I made the soup in my Santé 8 qt Dutch oven, and then served it in the adorable ¾ qt Dutch oven. My kids loved eating out of their own “mini Dutch oven,” and I loved the easy clean up. I hope your family enjoys it as much as mine did.
White Bean Chili
Ingredients:
6 Cups Water
2 Cans Chicken or 2 whole cooked and diced chicken breasts
2 tsp. lemon pepper
2 tsp. cumin
2 tsp. chicken bullion
1 can hominy
2 cans un-drained northern white beans or other white bean
1 can shoepeg corn
2 cans diced green chilies
1 onion diced
Combine all ingredients into a 6 or 8 Qt Dutch oven. Simmer for about 1 hour, or until thoroughly heated. Ladle into bowls, and top with:
Diced avocado
Freshly squeezed lime wedges
Cilantro
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Sunday morning scones
By Mrs. Barratt | February 18, 2008
One of my favorite things to do on a Sunday morning is to wake up early and have breakfast ready for my family when they wake up. Yesterday I made a great Cranberry Scone recipe that everyone in my family absolutely loved. It was so simple, and they look beautiful and tasted great as well! I baked them in the Cornbread Pan, and it was great because I had eight perfectly shaped serving sizes. Here is the recipe so that you can all enjoy these scones at home.
Cranberry Scones
Ingredients:
2 cups all-purpose flour
1/4 cup sugar, plus additional for sprinkling
1 tablespoon baking powder
1/4 teaspoon salt
1 to 1/2 cups heavy cream, plus additional for brushing tops
1/2 cup dried cranberries
Preheat oven to 325 degrees. Lightly spray your cast iron wedge pan with cooking spray. Set aside. In a mixing bowl, whisk together flour, 1/4 cup sugar, baking powder and salt. With a wooden spoon, mix in enough cream to form a soft dough. Do not overmix. Gently mix in cranberries with your hands. Divide dough evenly between the 8 sections of your cast iron wedge pan. Brush a small amount of cream on top of each scone, sprinkle with additional sugar. Bake 35-40 minutes or until golden brown. Serve warm. Makes 8 scones
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Cupcake Creations
By Mrs. Barratt | February 15, 2008
For Valentines Day, I decided to get out the Muffin Topper Pan and have some fun making “cupcake toppers”. I also ended up using my Giant Muffin Pan (who doesn’t love a giant cupcake?!) and my regular Muffin Pan, to try something different. I made is really simple, and mixed up a yellow and a chocolate cake mix for the cupcakes. One thing that made it very easy was the fact that we could us regular cupcake liners, and pressed them into the muffin topper pan to fit perfectly! We made mostly Valentine cupcakes, but while we had all the stuff out, I pulled out all of my holiday sprinkles and ribbons and we had a good time making our cupcakes look extra fancy. I am in no way creative, and that’s why I wanted to show everyone how easy it is to make cute delicious cupcakes!
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What are you giving for Valentines Day???
By Mrs. Barratt | February 8, 2008
Well, I can tell you right now, this is what I am giving everyone in my family for Valentines Day. They are so cute, and are going to make a perfect gift! I love the red enamel on it, it gives it that special extra touch. Everyone in my family has loved their Skookies, and so when I saw these I knew that I had to get them. They are perfect because the set comes with a chocolate chip cookie mix that is delicious…it tastes homemade! I don’t know if you are one of those people who forget about shopping for Valentines until the last minute, but if you are, here is the perfect gift! It’s perfect for you husband, wife, mother, friend, roommate, boyfriend…the list goes on and on. If you can’t find them at your local store, they are for sale on www.santecookware.com, and if you hurry it will get to you before February 14th!
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Bake for Family Fun Month!
By Mrs. Barratt | February 4, 2008
February is Bake for family fun month! I already love to cook with my kids, and feel that it is a great family activity. The Home Baking Association has designated each February as “Bake for Family Fun Month.” It is an ideal time for families to explore baking together. With snow and cold temperatures outside, baking is a great activity to do with the family. Baking is fairly inexpensive, and a great thing to do together that has very tasty results! Click here for more information from the Home Baking Association. Let me know if any of you have great suggestions that you have for baking with your kids!
Now Get Baking!!!
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Oh How I Love My Cobbler
By Mrs. Barratt | January 30, 2008
The first thing I ever had that was cooked in a Dutch oven was peach cobbler. As my love of Dutch oven cooking has grown, I’ll have to say that cobbler is still my favorite! When I first saw these Cobbler Pots, I knew that I was going to love them. Last night I took the pots home and made an apple cobbler for my family. Cobbler is so simple to make, and the Cobbler Pots actually come with a topping mix in the box, so that makes it even easier! I took step by step pictures as I made the cobblers for your enjoyment!
The first step is to fill the pots about ½-3/4 full with your favorite pie filling. I picked apple for this one, and only filled my pots about ½ full. (Notice the Diet Coke in the background. I can’t cook without my Diet Coke!)
Then I used the mix that was included in the box to make the cobbler topping. It’s a very simple mix that you add oil, water and an egg to, and then pour onto the fruit. It should look like this: (if you like a drier more crumbly topping, use a little less water than it states on the package)
Put them in the oven for about 25-35 minutes (you’ll know it’s done when the topping is completely set). Here is how mine turned out!
I topped them off with ice cream, but unfortunately don’t have any pictures of that. My kids (and husband) had already started digging in before I could snap a few!
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Can pans be art? These pans can!
By Mrs. Barratt | January 24, 2008
We just got in our brand new 10’ and 12’ cast iron skillets, and I just had to take one home to try it out :). Not only do these pans cook great, but they are beautiful to look at! Now that I have this set, I am thinking of a way that I can display them in my house. I’m really excited that I have some cookware that will get better with age instead of wearing out. I hope my grandkids will fight over owning them like I fought for grandmas!
So last night for dinner I decided to make stir fry with some fresh shrimp that I picked up at the store. I set my pan on the stove to warm up while I prepared the food. I loved that I could leave my pan on the heat, and not worry about it warping. I left the heat of the burner at a low, because I know with cast iron I don’t need super high temperatures, and that I could turn it up higher later if I needed the heat. Once the pan was pre heated, I threw my vegetables in to let them start cooking. (I didn’t spray my pan with anything, or use any oil…I wanted to see how this pan worked in its true form.) As I cooked my veggies, and added my shrimp, I was so pleased that nothing was sticking, and even more pleased that I didn’t have to deal with any “hot spots” on my pan. Cast iron is known for its even cooking, and this pan lives up to that. The food was delicious, and I just had to take a picture for all of you!
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Adventures with Aebleskivers
By Mrs. Barratt | January 21, 2008
This weekend I had a great time with my kids, as we were staying indoors to avoid the freezing temperatures outside. I decided to break out my Aebleskiver pan, and make some for the first time for my kids. They love pancakes, so I knew that they would love these little balls of fun! I used the Santé Aebleskiver pan, and the mix that is included in the box with it. It was so easy, and each batch turned out perfectly! I even took a picture because I knew I would want to put it up on here!
My kids loved getting to take their Aebleskiver and dip it into their choice of jam, powdered sugar, syrup, or even spread some Nutella on it! Next time I make these, I think I might try and spice them up a little, and drop some jam right in the middle of them before I flip them in the pan. That will make for a great surprise in each ball!
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