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category_outlined / Cuisine et Vin
Southern Cast IronSouthern Cast Iron

Southern Cast Iron Casseroles 2018

From skillet suppers to classic sides, Dutch oven dinners to mouthwatering pies, Southern Cast Iron delivers the beloved flavors of classic home cooking. Southern Cast Iron highlights unique collectibles, shares tips for caring for your favorite pans, and gives in-depth stories of collectors, chefs, and foundries. Take a look inside the world of cast-iron cooking and history. Beautifully photographed and printed on high-quality paper, it’s a magazine to share with friends and family, and return to each time you pull your favorite skillet out of the cupboard.

Pays:
United States
Langue:
English
Éditeur:
Hoffman Media
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J'ACHÈTE CE NUMÉRO
9,51 €(TVA Incluse)
JE M'ABONNE
28,56 €(TVA Incluse)
6 Numéros

DANS CE NUMÉRO

access_time1 min.
chicken pot pie mac & cheese

COVER RECIPE 8 ounces elbow macaroni5 tablespoons unsalted butter¾ cup thinly sliced carrot½ cup chopped onion½ cup chopped celery6 tablespoons all-purpose flour2 cups whole milk1½ cups chicken broth2 teaspoons chopped fresh thyme2 teaspoons chopped fresh parsley2 teaspoons kosher salt¼ teaspoon ground black pepper¾ cup shredded sharp white Cheddar cheese, divided3 cups shredded cooked chicken½ cup frozen peas6 slices American cheese¾ cup coarsely crushed buttery round crackers* FIRST Preheat oven to 350°. NEXT Cook pasta according to package directions. Drain and keep warm. NEXT In a 10-inch cast-iron skillet, melt butter over medium heat. Add carrot, onion, and celery. Cook until softened, stirring occasionally, about 5 minutes. Sprinkle flour over vegetable. Cook for 1 minute, stirring frequently. Gradually whisk in milk and broth. Bring to a simmer, whisking constantly. Reduce heat to medium-low; cook until…

access_time1 min.
mexican chicken pot pies

2 cups self-rising flour2½ cups shredded Monterey Jack cheese, divided⅓ cup plain yellow cornmeal2 tablespoons sugar3 teaspoons kosher salt, divided½ cup cold unsalted butter, cubed1 cup whole buttermilk1 tablespoon vegetable oil½ cup chopped yellow onion½ cup diced red bell pepper2 cloves garlic, minced1 tablespoon all-purpose flour1½ cups whole milk1 teaspoon chili powder1 teaspoon ground black pepper, divided½ teaspoon ground cumin¼ teaspoon ground coriander2 cups shredded cooked chicken1 (15-ounce) can black beans, rinsed and drained1 (14.5-ounce) can diced tomatoes, drained1 (4.5-ounce) can chopped green chiles¼ cup chopped fresh cilantro1 large egg, lightly beaten FIRST Preheat oven to 400°. Place 5 (6-inch) cast-iron skillets on a large rimmed baking sheet lined with parchment paper. Spray skillets with cooking spray. NEXT In a medium bowl, stir together self-rising flour, ½ cup cheese, cornmeal, sugar, and…

access_time1 min.
steak and sweet potato pie

¼ cup all-purpose flour1 tablespoon chopped fresh thyme2 teaspoons kosher salt½ teaspoon paprika½ teaspoon ground black pepper¼ teaspoon ground ginger¼ teaspoon ground allspice⅛ teaspoon crushed red pepper1 pound tenderloin steak tips2 tablespoons vegetable oil1 cup thinly sliced white onion1 clove garlic, thinly sliced2 cups low-sodium beef broth1 large sweet potato, peeled and cubed2 cups roughly chopped kale½ (17.3-ounce) package frozen puff pastry, thawed1 large egg, lightly beatenGarnish: fresh thyme sprigs FIRST Preheat oven to 400°. NEXT In a large bowl, whisk together flour, thyme, salt, paprika, black pepper, ginger, allspice, and red pepper. Reserve 2 tablespoons flour mixture. Add steak tips to remaining mixture, stirring to coat. NEXT In a 10-inch cast-iron skillet, heat oil over medium-high heat. Add onion and steak tips; cook, stirring frequently, until onions are tender and steak is…

access_time1 min.
black-eyed pea casserole

1 tablespoon olive oil⅔ cup chopped yellow onion⅔ cup chopped red bell pepper⅔ cup chopped green bell pepper1¼ pounds ground sirloin1 (15-ounce) can black-eyed peas, drained1 (10-ounce) can mild tomatoes with green chiles, drained½ teaspoon ground cumin½ teaspoon garlic powder½ teaspoon chili powder¼ teaspoon kosher salt¼ teaspoon ground black pepper1¼ cups finely shredded Cheddar cheese, divided1 (6-ounce) package buttermilk cornbread and muffin mix*⅔ cup whole milk FIRST Preheat oven to 450°. NEXT In a 10-inch cast-iron skillet, heat oil over medium-high heat. Add onion and bell peppers; cook, stirring occasionally, until softened, about 4 minutes. Remove from pan. Add beef to pan; cook until browned and crumbly, about 5 minutes. Drain beef, if necessary. Stir in onion mixture, peas, tomatoes, cumin, garlic powder, chili powder, salt, and pepper. Remove from heat. Sprinkle…

access_time1 min.
collard greens pies

1 tablespoon vegetable oil1 cup chopped green onion1 clove garlic, minced10 cups cooked collard greens, drained and finely chopped3 large eggs, lightly beaten1½ cups crumbled feta cheese1 cup cottage cheese½ cup chopped fresh dill½ cup chopped fresh parsley2 teaspoons apple cider vinegar1 teaspoon kosher salt½ teaspoon crushed red pepper¼ teaspoon ground black pepper2 (14.1-ounce) packages refrigerated piecrusts, room temperature½ cup grated Parmesan cheeseGarnish: ground black pepper FIRST Preheat oven to 375°. Spray 6 (6-inch) cast-iron skillets with cooking spray. NEXT In a large skillet, heat oil over medium-high heat. Add green onion and garlic; cook until onion is tender, about 2 minutes. NEXT In a large bowl, stir together onion mixture, collard greens, eggs, feta, cottage cheese, dill, parsley, vinegar, salt, red pepper, and black pepper. NEXT On a lightly floured surface, unroll 1…

access_time1 min.
potato crust chicken pot pie

2 cups halved fresh green beans1 cup chopped carrot1 cup chopped celery5 cups shredded cooked chicken1 cup frozen peas1 (10.75-ounce) can cream of chicken soup1 cup chicken broth1 teaspoon kosher salt, divided½ teaspoon ground black pepper4 large potatoes, peeled and cubed (about 3 pounds)½ cup heavy whipping cream¼ cup unsalted butterGarnish: chopped fresh parsley FIRST Preheat oven to 350°. Spray a 12-inch cast-iron skillet with cooking spray. NEXT Fill a medium Dutch oven halfway full with water; bring to a boil over medium-high heat. Add green beans, carrot, and celery; cook for 1 minute. Drain. NEXT In a large bowl, combine cooked vegetables, cooked chicken, and peas. NEXT In a small bowl, stir together soup, broth, ½ teaspoon salt, and pepper. Pour soup mixture over chicken mixture, stirring to combine. Spoon into prepared skillet. NEXT…

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