I absolutely cherish the vintage items that have been passed down to me through family. Sifting through old photos, I've found that I especially enjoy pictures of my grandmother and great aunt's kitchens. Coming across this one in particular, I'm instantly taken back to my grandma's house where she would always bake a Christmas ham. My aunt, her sous chef, would open the oven, carefully slide out the roasting pan and baste the precious meat with the family’s secret ingredient. It bubbled delightfully and added just enough sweetness to make you pray for seconds when the big meal finally came.
At some point almost every day (and oftentimes for hours!), you can find me in my kitchen wearing one of my grandmother’s handmade aprons. They’re the kind in this photo: they’re put on over your head and rest gently on your shoulders covering most every part that might get splashed. They tie neatly in the back and hang down to your knees looking almost like a dress that Laura Ingalls might have worn. I’m not sure exactly how old the aprons are, but I know that they have witnessed hard working hands and many meals made with an abundance of love.
Wearing one of these aprons and cooking a meal with my hand-me-down family cast iron pans is relaxing and special. Since I’ve inherited this set of pans, I’ve really come to appreciate them. I can sear the meat and then pop my magic pan into the oven. I don’t know if its the cast iron, or all the love that’s in the pans, but you can be sure our Valentine’s Day fillets will be snuggling up in one of these vintage wonders!
P.S. Here are the cheats I keep on the side of my frig. for quick reference (Disclaimer: These are rough time estimates, and you should always be sure that your meat is fully cooked according to safety guidelines before eating.):
Cast Iron Cooking Cheats:
Salmon - Skin side down, bake at 400˚ uncovered, 15 minutes
Chicken - Sear/brown first, Bake at 350˚ uncovered, 40 minutes
Fish: Skin side down over medium heat, cover and cook on stove for 12 minutes
Fillets: Sear/brown first, Bake at 400˚ 4-8 minutes (depending on desired doneness), rest it for 5 minutes
Pork Tenderloin: Sear all sides, Bake at 425˚ 15-20 minutes, rest it for 10 minutes
Email me if you'd like to know my family's secret for basting ham: melanie@mindvinepress.com
Happy February!
