Cast Iron Pans- the original "non-stick" pan

I often get asked the question in my cooking classes, "what type of pots and pans do I recommend" and the simple answer is, cast iron. I don't believe in having more than one non-stick pan and even that you don't need if you have a set of well seasoned cast iron.
I was lucky enough to inherit three of them from my mother's collection when she passed away, having asked her for them years ahead. After all with three daughters she was bound to think of splitting between us if I hadn't nabbed them earlier. I was twice blessed with another "gift" of two more skillets from a student who was throwing them away because she thought they were ruined. Yes, they had been improperly taken care of so were rusty and looked terrible when I saw them by the door ready to go in the garbage, but I asked if she wanted me to show her how to save them and the response was, no I can have them. Lucky me, I thought as I whisked them away and now I have 5 beautiful seasoned cast iron skillets. I rarely use my stainless steel pans anymore after discovering what a joy these old fashioned not so gorgeous looking cookware are.
Here are the simple steps to purchasing and taking care of cast iron.
First, if you can find them at garage or yard sales you will be the luckiest person because more than likely they are old and already well used. This is one pan that gets better with age and as the years go by becomes a best friend. If you aren't into searching the streets of LA for yard sales and would rather buy one today any cookware store is now selling cast iron as it's now back in style. The best ones are Griswold or Lodge. Do not buy a non-stick cast iron pan- I am not sure what the purpose of these are but it's almost an oxymoron.

When you purchase one these days they are already "pre-seasoned". You will still have to prepare it so the food won't stick as in the beginning it is simply not ready yet. It has to be used and gets better with time. Unless the finish is smooth and slick looking (only used pans will look like this)  it will need seasoning no matter what the label says. Since it hasn't been polished yet you will have to scrub your new pan by pouring a thin layer of kosher salt into it and then rubbing it with a paper towel to remove any impurities from the surface. Wash it well with hot soapy water and dry completely. Then add a layer of flavorless oil (anything such as vegetable, peanut, canola) to the entire pan sides included and rub down with a paper towel. Place in a hot oven (450) for twenty minutes until smoking and turning black. Repeat this process until the pan is very black. It can take three or four times before it looks smooth and blackened. Cool the pan and now it's ready to use.

After you have prepared it when using always heat on high heat for about 5 minutes before you add any oil or fat and then lower the heat to medium, add your fat and then heat again for a minute. Then add your food. Avoid excessive soap and acidic foods (such as tomato sauce or anything with vinegar or citrus) until the pan has built up a thick seasoning - where it looks smooth and shiny.

To take care of the pan, use it regularly, this will make the pan a joy to cook with as the layers built up will continue to season it. Don't let it cool before cleaning, it's easier to clean if it's still warm as anything stuck to it will most likely slide out with minimal soap and water. Dry it immediately over an open flame- this the most important step to avoid rusting and having to start all over with the seasoning process. Add a thin film of oil to your pan before storing to keep it from coming into contact with any moisture.
With these simple steps you will enjoy a fabulous pan for the rest of your life and hopefully pass it on to your children or someone you know who loves to cook.
Enjoy!

Eating Healthy- Vegan

I have been a fan of vegan and vegetarian food forever and even tried being a macrobiotic for a few years back in my early twenties. It was a lot of work back then as there were no restaurants you could go to and it meant cooking every meal and when you weren't actually cooking you were planning the next one. Between soaking beans, searching for seaweed and cooking large amounts of time consuming brown rice it was a major pain! But I felt great and I am sure I was much slimmer and healthier than I am today.
That said, I eat very clean and healthy and rarely consume red meat. When I do it's in the form of lamb or buffalo which are know to be relatively free of carcinogens and raised more sustainably than other meats. But I still really love a delicious vegetarian meal. 
I discovered Native Foods last week who prepare such cuisine and do it excellently. I know, I am late to the game as this chain of vegan restaurants has been around for at least a year (or more?)here in L.A. and was first opened in 1994, in Palm Springs of all places.
Anyway, the food is very well done with creative interesting ways to use alternative proteins such as tempeh, seitan and tofu- all very yummy. I enjoyed  one of their Earth bowls and a Chimi Chop salad last week and definitely will be returning for more.
The Earth bowls are a combination of steamed grains, your choice of vegetables and flavored with spices or sauces from countries such as, Morocco, Greece or Thailand and there is one bowl called Sesame Kale Macro bowl that is next on my list on my return visit. I found the food well seasoned, cooked perfectly and a large portion- enough for two less hungry souls.
The salad was huge and topped with a seitan that had been cooked with spices and thinly sliced to resemble cooked turkey which was served warm on top of a pile of mixed veggies. The seitan was strangely addictive as it is not meat but almost passes for meat and is filling and satisfying.
I love the concept of cafeteria style places that keep the prices down and lend themselves to casual dining outdoors which couldn't be more perfect for L.A. This is a must visit spot with friendly efficient service and delicious relatively healthy food.
For those of you who want to try your hand at my dish of tempeh with miso sauce- enjoy!

Tempeh Stir Fry with Miso Dressing

Serves 4 to 6

Ingredients

Dressing

3 Tablespoons vegetable oil

2 Tablespoons honey

2 Tablespoons miso

1 1/2 Tablespoons soy sauce or tamari

3 Tablespoons lemon juice

1 clove garlic, peeled

1 Tablespoon sesame oil

3 Tablespoons flat leaf parsley

Fresh pepper

Sauté

2 Tablespoons vegetable oil

1/2 red onion, diced

1 small red pepper, diced

1 pound domestic or wild mushrooms, wiped clean, thinly sliced

8 ounces Tempeh, diced

Salt and pepper, to taste

1 pound baby spinach leaves

Procedure

1.     Combine the canola oil, honey, miso, tamari, lemon, garlic, sesame oil and parsley in a blender or food processor and blend until smooth, taste and adjust seasoning. Set aside.

3.     Heat the vegetable oil in a large high sided skillet and sauté the onion and red pepper over medium high heat until slightly golden about 5 minutes. Add the mushrooms and tempeh, seasoning with salt and pepper and continue to sauté until the tempeh is lightly browned about 8 minutes. Add the spinach and ¼ cup of water and quickly wilt. Add the dressing to the pan and toss gently. Spoon the mixture onto a platter and serve.

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Easy Summer Fish

This is such a great way to make steak type fishes such as salmon, tuna and halibut which I prefer to grill or oven roast.
I love fish and this dish is from my latest class on preparing fish. Enjoy and remember fish must be from a reputable source such as a fish market or Asian market.

Miso Glazed Salmon with Grilled Asparagus

Serves 4

Ingredients
1/3 cup white miso

1 Tb. mirin

1 Tb. soy sauce

1 tsp. dark brown sugar

1 1/2 pounds salmon or sea bass fillets, cut into 4 pieces

Grilled Asparagus:

1 1/2 pounds thin asparagus, trimmed

3 Tb. olive oil

salt and pepper

Procedure

1.     Combine the miso, mirin, soy and sugar in a small bowl and mix. Add a little water to make a smooth paste.

2.     Line a baking sheet with foil and place the salmon skin side down on the foil. Spread the miso mixture over the fish.

3.     Heat the oven to broil.

4.     Meanwhile combine the asparagus, olive oil, salt and pepper in a large bowl. Grill for 8 to 10 minutes until the asparagus is slightly charred.

5.     Broil the salmon until browned about 3 minutes, cover loosely with foil and cook another 5 minutes. Transfer to a platter with the grilled asparagus.

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