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category_outlined / Cuisine et Vin
Southern Cast IronSouthern Cast Iron

Southern Cast Iron Cast Iron Classics 2017

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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10,77 €(TVA Incluse)
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32,32 €(TVA Incluse)
6 Numéros

DANS CE NUMÉRO

access_time10 min.
starters & snacks

CHEERWINE BARBECUE WINGS PAGE 18CHEERWINE BARBECUE WINGSMakes about 4 servings1 (12-ounce) bottle Cheerwine soda1 cup barbecue sauce1 tablespoon hot sauce2 pounds chicken wings1 tablespoon canola oil2 teaspoons kosher salt1 teaspoon ground black pepperFIRST Preheat oven to 400°.NEXT In a medium saucepan, bring Cheerwine to a boil over medium-high heat. Cook until reduced to ½ cup, about 15 minutes. Remove from heat. Stir in barbecue sauce and hot sauce until combined.NEXT Cut off and discard wing tips; cut wings in half at joint.NEXT In a 12-inch cast-iron skillet, heat oil over medium heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until browned on all sides, about 10 minutes. Remove from heat. Add barbecue sauce mixture, stirring to coat.LAST Bake until chicken is cooked through, about 10 minutes.THE…

access_time10 min.
cast-iron sides

SQUASH CASSEROLE PAGE 59SQUASH CASSEROLEMakes 10 to 12 servings10 cups sliced yellow squash (about 3 pounds)1½ cups chopped yellow onion3 cups water3 cups chicken broth1 (10.5-ounce) can cream of mushroom soup1 cup shredded Cheddar cheese, divided½ cup sour cream2 tablespoons unsalted butter, melted1 large egg, lightly beaten1½ teaspoons kosher salt½ teaspoon ground black pepper¼ teaspoon garlic powder1½ cups lightly crushed buttery round crackers, dividedFIRST Preheat oven to 350°. Spray a 10-inch cast-iron skillet with cooking spray.NEXT In a large Dutch oven, bring squash, onion, 3 cups water, and broth to a boil over medium-high heat. Reduce heat to medium-low, and simmer until squash is tender, about 7 minutes. Drain well.NEXT In a large bowl, stir together soup, ½ cup cheese, sour cream, melted butter, egg, salt, pepper, and garlic powder.…

access_time12 min.
skillet suppers

CAST-IRON CHICKEN CACCIATORE PAGE 72CAST-IRON CHICKEN CACCIATORERecipe courtesy of Martha McMillin Makes about 4 servings6 to 8 bone-in skin-on whole chicken piecesKosher salt, to tasteGround black pepper, to taste½ cup all-purpose flour¼ cup canola oil2 red bell peppers, chopped2 green bell peppers, chopped1 medium yellow onion, diced3 to 4 cloves garlic2 cups assorted mushrooms (cremini or shiitakes)Crushed red pepper, to tasteFresh thyme, to taste½ cup dry white wine2 cups crushed tomatoesHot cooked pasta, to serveGarnish: grated Parmesan cheese, fresh thymeFIRST Preheat oven to 375°.NEXT Pat chicken dry with paper towels. Season with salt and pepper; dredge in flour.NEXT In a 12-inch cast-iron skillet, heat oil over medium heat. Add chicken, skin side down; cook until browned, 3 to 4 minutes per side. Remove from heat; set aside.NEXT Drain half of…

access_time11 min.
classic desserts

PEACH-BLACKBERRY BUTTERMILK PIE PAGE 96PEACH-BLACKBERRY BUTTERMILK PIEMakes 1 (10-inch) pie1 (14.1-ounce) package refrigerated piecrusts1 cup fresh blackberries1½ cups peeled, pitted, and sliced fresh peaches1½ cups sugar6 tablespoons all-purpose flour¼ teaspoon kosher salt⅔ cup whole buttermilk6 large eggs1 teaspoon vanilla extract ¾ cup unsalted butter, melted and slightly cooled2 teaspoons lemon zestFIRST Preheat oven to 350°.NEXT Let dough stand at room temperature for 10 minutes. On a lightly floured surface, unroll one piecrust. Lightly brush with water, and place second piecrust on top, sealing layers together. Roll dough into a 14-inch circle. Transfer to a 10-inch cast-iron skillet, pressing into bottom and up sides. Fold edges under, and crimp as desired.NEXT Place blackberries in prepared crust; arrange peaches over blackberries. Place skillet on a rimmed baking sheet.NEXT In a medium bowl,…

access_time2 min.
cleaning & care

RESPECT YOUR COOKWARETaking care of your cast iron means understanding its likes and dislikes.-LIKES-Cooking with oil Dry cupboards Gentle cleaning-DISLIKES-Water Acidic foods Soaps and harsh abrasivesCAST-IRON REVITALIZATIONIf your heirlooms fall victim to rust, don’t despair. Follow these steps to get them back in action.1. Scrub with a stiff-bristle brush and hot soapy water to remove any rust or buildup. Rinse well, and dry completely.2. Brush a light coating of oil on inside and outside of pan; wipe off excess.3. Place a sheet of foil or a rimmed baking sheet on lower rack of oven to catch drips. Place oiled pan upside down on middle rack of oven.4. Bake at 400° for about 1 hour. Turn off oven, and let pan cool in oven. Repeat as necessary. Store in a cool,…

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