Delightful Pan Recipes for Mother's Day
Delightful Pan Recipes for Mother's Day
This Mother's Day, pamper your mom and express your appreciation by sharing quality time together over a homemade meal. To help you in planning ahead, we've curated a selection of five dishes, including an appetizer and dessert, that showcase the cooking performance of our cast iron pans. Whether you prefer hearty mains like Pan-Roasted Chicken Legs with Potatoes or lighter options like Cod Gratin, there's something for everyone. Let's celebrate the extraordinary women who have enriched our lives with love and care.
Pan-Seared Baby Turnips with Turnip Greens
Tailored for: Vermicular Frying Pan 26cm or Oven-Safe Skillet 26cm
INGREDIENTS | Serves 4
4 Japanese turnips or baby turnips, cut into 4-6 wedges
Turnip greens, cut into 4" length
Kosher salt, to taste
Freshly ground coarse black pepper
1 tablespoon olive oil
DIRECTIONS
- Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off heat.
- Once smoke clears, place turnip wedges cut-side down and sear over low heat for about 8 minutes. Once browned, flip and sear the other cut-side for about 5 minutes.
- Add the turnip greens, then increase the heat to medium. Sauté for about 1 minute until the greens are tender. Season with salt and pepper. Transfer to a plate and serve warm.
Pan-Roasted Chicken Legs with Potatoes
Tailored for: Vermicular Frying Pan 28cm or Oven-Safe Skillet 28cm
INGREDIENTS | Serves 2
2 bone-in chicken legs, skin-on
4 small potatoes, skin-on, cut into 4-5 pieces
1 clove garlic, skin-on, crushed
1 clove garlic, peeled and sliced
1 ½ teaspoon kosher salt
Freshly ground black pepper
Fresh herbs (preferably thyme, or rosemary)
½ lemon, cut into wedges
Italian parsley, finely chopped
1 tablespoon olive oil
DIRECTIONS
- Season the chicken by rubbing it with salt and pepper. Then, layer the herbs and sliced garlic on top and let them sit for 10 minutes. Wipe off any excess moisture from the chicken, and set aside the herbs and garlic for later use. Sprinkle a small amount of salt and pepper over the potatoes.
- Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off heat.
- Once the smoke clears, place the chicken onto the pan, skin-side down. Arrange the potatoes and garlic clove around the chicken. Sear the chicken over low heat for about 8 minutes or until golden brown, occasionally pressing down for an even sear.
- Remove the chicken from the pan. Gently mix the potatoes and return the chicken, placing it on top of the potatoes with the skin-side up. Cover and continue roasting over low heat for another 8 minutes. Pierce the chicken with a skewer to check for doneness. If the juice runs clear, remove it from the pan.
- Add the herbs and garlic from Step 1, cover, and cook the potatoes over low heat for about 8 minutes, mixing occasionally.
- When the potatoes are browned and a skewer can easily pierce through them, add the chicken back into the pan. Sprinkle with Italian parsley and garnish with lemon wedges.
NOTE
- Basting the chicken with the excess oil will further enhance its flavor.
Apple Ginger Pork Loin
Tailored for: Vermicular Frying Pan 26cm or Oven-Safe Skillet 26cm
INGREDIENTS | Serves 2
2 slices pork loin, ½ lb (200 g) each and ¾” thick
All-purpose flour, to coat
Kosher salt
Freshly ground black pepper
1 tablespoon vegetable oil
1 tablespoon (15 g) butter
Sauce Mixture
¼ apple, peeled and grated
½ clove garlic, grated
1 piece fresh ginger, peeled and grated
3 tablespoons soy sauce
3 tablespoons mirin
2 tablespoons white wine
DIRECTIONS
- In a small bowl, combine the ingredients for Sauce Mixture and set aside. For the pork loin, make three cuts on the fat side of each pork loin and several cuts through the tendon. Season with salt and pepper, then lightly coat with a thin layer of flour.
- Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then reduce the heat to medium heat. Use tongs to hold the pork and sear the fat side first for about 1 minute.
- Lay the pork onto the pan and cook on both sides for 1-2 minutes each until they develop a golden-brown color and feel slightly springy when pressed with a finger. Remove from the pan and set aside.
- Wipe off excess oil from the pan and pour in Sauce Mixture. Simmer over medium-high heat for about 1 minute, or until reduced by half.
- Once the sauce has thickened, reduce the heat to medium and add the pork and butter to the pan. Continue basting the pork with the sauce until the butter has melted. Plate the pork loin slices and pour the sauce over them before serving.
NOTE
- Adjust the cooking time of pork based on the thickness of the loin.
Cod Gratin
Tailored for: Oven-Safe Skillet 24cm Deep
INGREDIENTS | Serves 3-4
4 cod fillets, skinless
¼ napa cabbage
2 teaspoons kosher salt, divided
1 tablespoon (15 g) butter
¾ cup (50 g) shredded cheese
3 tablespoons (15 g) grated Parmesan cheese
1 pinch white pepper
White Sauce
2 tablespoons (30 g) butter
¼ cup (30 g) all-purpose flour, sifted
1 ¼ cups (300 ml) milk
1 pinch kosher salt
DIRECTIONS
- Preheat oven to 430°F. Sprinkle 1 teaspoon of salt over cod fillets and let rest for 15 minutes. Wipe off any excess moisture with a paper towel and slice them at an angle into large bite-sized pieces.
- Cut napa cabbage by dividing leaves and stems, then cut into large bite-sized pieces. Place them in a bowl and sprinkle 1 teaspoon of salt over them. Let rest for 15 minutes and squeeze out the water.
- For White Sauce, add butter to a small saucepan and heat over low heat. Once the butter melts, add flour and stir with a spatula until the texture becomes smooth. Gradually pour in milk to avoid lumping, and once the sauce thickens, remove from heat.
- Add butter to the skillet and heat over medium heat. Once the butter melts, add napa cabbage stems and sauté for about a minute. Next, add napa cabbage leaves and sauté for another minute, then turn off the heat.
- Place cod on top of the napa cabbage and evenly pour the White Sauce over the cod. Sprinkle shredded cheese and Parmesan cheese on top. Bake in the oven for 10 minutes until the cheese is browned.
NOTE
- The White Sauce hardens as it cools, so when reheating, add some warm milk to adjust the consistency.
Honey Graham Apple Crisp
Tailored for: Oven-Safe Skillet 20cm
INGREDIENTS | Serves 4
3–4 (1 lb) medium sweet-tart apples, peeled, cored, and sliced into six wedges, then cut crosswise into ¼” pieces
Filling
⅜ cup (75 g) brown sugar
¾ teaspoon ground cinnamon
⅓ teaspoon ground nutmeg
1 tablespoon lemon juice
Topping
5 full cracker sheets honey graham crackers, crushed
¼ cup old-fashioned rolled oats
2 tablespoons unsalted butter, room temperature
Vanilla ice cream
Light rum, optional
DIRECTIONS
- Preheat oven to 340ºF (170ºC). Combine ingredients for Topping and mix well until butter is evenly distributed. Set aside.
- In a large bowl, combine ingredients for Filling. Add about a quarter of the Topping mixture and stir to combine.
- Transfer Filling to the skillet and spread remaining Topping mixture evenly over apples. Bake in oven for 50–60 minutes or until topping is golden brown and filling is bubbling. Serve warm with a scoop of vanilla ice cream and a drizzle of rum.
NOTE
- Use any sweet-tart baking apple, like Honeycrisp, Granny Smith, or Golden Delicious. For increased depth of flavor, use multiple varieties.