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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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J'ACHÈTE CE NUMÉRO
9,51 €(TVA Incluse)
JE M'ABONNE
28,56 €(TVA Incluse)
6 Numéros

DANS CE NUMÉRO

access_time10 min.
starters & snacks

CHEERWINE BARBECUE WINGS Makes about 4 servings 1 (12-ounce) bottle Cheerwine soda 1 cup barbecue sauce 1 tablespoon hot sauce 2 pounds chicken wings 1 tablespoon canola oil 2 teaspoons kosher salt 1 teaspoon ground black pepper FIRST 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 PERFECT FRIED GREEN TOMATOES One of…

access_time10 min.
cast-iron sides

SQUASH CASSEROLE Makes 10 to 12 servings 10 cups sliced yellow squash (about 3 pounds) 1½ cups chopped yellow onion 3 cups water 3 cups chicken broth 1 (10.5-ounce) can cream of mushroom soup 1 cup shredded Cheddar cheese, divided ½ cup sour cream 2 tablespoons unsalted butter, melted 1 large egg, lightly beaten 1½ teaspoons kosher salt ½ teaspoon ground black pepper ¼ teaspoon garlic powder 1½ cups lightly crushed buttery round crackers, divided FIRST 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. Gently fold in…

access_time12 min.
skillet suppers

CAST-IRON CHICKEN CACCIATORE Recipe courtesy of Martha McMillin Makes about 4 servings 6 to 8 bone-in skin-on whole chicken pieces Kosher salt, to taste Ground black pepper, to taste ½ cup all-purpose flour ¼ cup canola oil 2 red bell peppers, chopped 2 green bell peppers, chopped 1 medium yellow onion, diced 3 to 4 cloves garlic 2 cups assorted mushrooms (cremini or shiitakes) Crushed red pepper, to taste Fresh thyme, to taste ½ cup dry white wine 2 cups crushed tomatoes Hot cooked pasta, to serve Garnish: grated Parmesan cheese, fresh thyme FIRST 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 drippings; discard. Place skillet…

access_time11 min.
classic desserts

PEACH-BLACKBERRY BUTTERMILK PIE Makes 1 (10-inch) pie 1 (14.1-ounce) package refrigerated piecrusts 1 cup fresh blackberries 1½ cups peeled, pitted, and sliced fresh peaches 1½ cups sugar 6 tablespoons all-purpose flour ¼ teaspoon kosher salt ⅔ cup whole buttermilk 6 large eggs 1 teaspoon vanilla extract ¾ cup unsalted butter, melted and slightly cooled 2 teaspoons lemon zest FIRST 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, combine sugar, flour, and salt.…

access_time2 min.
cleaning & care

RESPECT YOUR COOKWARE Taking 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 abrasives CAST-IRON REVITALIZATION If 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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