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category_outlined / Cuisine et Vin
Southern Cast IronSouthern Cast Iron

Southern Cast Iron Cast Iron Comfort Food 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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6 Numéros

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access_time1 min.
the comfort of cast iron

There’s something inherently comforting about cast iron. From the moment you haul out your hefty skillet, you just know that good things are about to happen in your kitchen. For some of us, that comfort is fueled by nostalgia—fond memories of all the meals made in our heirloom pans. For others, it’s comforting enough just knowing that cast iron is on our side, helping us fry steadily, sear superbly, and bake confidently. Whatever you’re craving, this special issue has a recipe for you. We’ve pulled together some of our favorite castiron comfort foods, grouping them by flavor so that when you get a hankering, you'll know right where to go. From fried delights and cheesy comforts to perfect pasta and easy desserts, we’ve got you covered. So go on and dig in—your…

access_time7 min.
crunchy fried bites

NASHVILLE-STYLE HOT FRIED CHICKEN WINGS Makes about 6 servings Chicken: Vegetable oil, for frying 3 cups all-purpose flour 1½ tablespoons kosher salt 1 tablespoon ground black pepper 2 teaspoons onion powder 2 cups whole buttermilk 3 pounds chicken wings, halved at the joint (tips left on) Sauce: 4 to 5 tablespoons hot sauce 2 tablespoons firmly packed light brown sugar 4 teaspoons distilled white vinegar 2 teaspoons smoked paprika 1 teaspoon kosher salt FIRST For chicken: In a large Dutch oven, pour oil to halfway full, and heat over medium heat until a deep-fry thermometer registers 350°. NEXT In a shallow dish, stir together flour, salt, pepper, and onion powder. In a medium bowl, place buttermilk. Working in batches, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, letting excess drip off; dredge in flour mixture, pressing gently to adhere coating. Place chicken on a…

access_time7 min.
cheesy melty goodness

EXTRA-CHEESY MAC AND CHEESE Makes 8 to 10 servings ¼ cup unsalted butter ¼ cup all-purpose flour 2½ cups whole milk 1½ teaspoons dry mustard 1 teaspoon kosher salt ½ teaspoon ground black pepper ¼ teaspoon ground nutmeg 6 ounces processed cheese product,* cubed 1¼ cups shredded sharp Cheddar cheese, divided 1 pound elbow macaroni, cooked according to package directions FIRST In a 12-inch cast-iron skillet, melt butter over medium-low heat. Whisk in flour; cook, stirring constantly, until bubbly, about 3 minutes. Gradually whisk in milk until smooth. Add mustard, salt, pepper, and nutmeg; cook, stirring frequently, until thickened, about 5 minutes. Stir in cheese product and 1 cup Cheddar until melted. Remove from heat; add cooked pasta, stirring until combined. Sprinkle with remaining ¼ cup Cheddar. LAST Preheat oven to broil. Broil until golden brown and bubbly, about 5 minutes. *We used Velveeta. GRILLED…

access_time8 min.
cozy soups & breads

FRENCH ONION SOUP Makes 8 to 10 servings ½ pound thick-cut bacon, chopped 1 cup unsalted butter 3 pounds yellow onions, sliced 4 cloves garlic, smashed 4 bay leaves 4 sprigs fresh thyme 2 teaspoons kosher salt 1 teaspoon ground black pepper 1 cup sherry ¼ cup all-purpose flour 2 (32-ounce) cartons beef broth 1 baguette, sliced ½ inch thick 3 cups freshly grated Gruyère cheese FIRST In a large cast-iron Dutch oven, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pot. Melt butter in pot. Add onion, garlic, bay leaves, thyme, salt, and pepper; cook, stirring frequently, until onions are very soft and caramelized, about 35 minutes. NEXT Add sherry, and bring to a boil. Reduce heat, and simmer until sherry has evaporated, about 6 minutes. Discard bay leaves and thyme.…

access_time6 min.
perfect pasta dishes

PASTALAYA Makes about 6 servings 2 tablespoons olive oil 1 (1-pound) package smoked sausage,* sliced 1½ pounds large fresh shrimp, peeled and deveined 1 tablespoon plus ¾ teaspoon Creole seasoning, divided 1 cup chopped yellow onion ½ cup chopped green bell pepper ½ cup chopped celery 4 cloves garlic, thinly sliced 1 (28-ounce) can whole plum tomatoes* 1 cup low-sodium chicken broth 2 teaspoons dried oregano 1 teaspoon sugar ½ teaspoon kosher salt 1 (16-ounce) box linguine Garnish: chopped green onion, lemon halves FIRST In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add sausage; cook, stirring frequently, until browned, about 6 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. Add shrimp to skillet, and sprinkle with ¾ teaspoon Creole seasoning. Cook, stirring frequently, until just pink, about 2 minutes. Remove from skillet; set aside. NEXT Add onion, bell…

access_time11 min.
hearty suppers & sides

POT ROAST STEAK Makes about 6 servings 1 (3-pound) mock filet of beef (chuck shoulder tender) 3 teaspoons kosher salt, divided 2½ teaspoons ground black pepper, divided ½ cup all-purpose flour 3 tablespoons canola oil 2 (8-ounce) packages fresh baby portobello mushrooms, sliced 1 large yellow onion, chopped 2 cloves garlic, minced 2 tablespoons tomato paste ¾ cup dry red wine 1 (28-ounce) can whole plum tomatoes, drained and lightly crushed 10 sprigs fresh thyme 1 tablespoon red wine vinegar Garnish: chopped fresh parsley FIRST Preheat oven to 325°. NEXT Cut beef into 1½-inch-thick steaks. Season steaks with 2 teaspoons salt and 2 teaspoons pepper. Dredge in flour, shaking off excess. NEXT In a 12-inch cast-iron skillet, heat oil over medium-high heat. When skillet begins to smoke, add steaks. Cook, working in batches, until browned, 3 to 4 minutes per side. Remove from skillet; set aside. NEXT Add mushrooms…

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