Cuisine et Vin
Southern Cast Iron

Southern Cast Iron July/August 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.

United States
Hoffman Media
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6 Numéros

Dans ce numéro

2 min.
from the editor

NEW SEASONS ALWAYS INSPIRE and spark my creativity in the kitchen, each one ushering in produce I can’t wait to get my hands on for recipes I’ve been dreaming about for months. This time of year, asparagus is a staple in my house as are fresh green peas, big bunches of dill, and greens aplenty. These ingredients bring even more brightness to days that are finally longer and light filled. We’re featuring more of the recipes you loved from our first issue with a seasonal spin. Sheet pan suppers have become a go-to in my house for weeknight dinners and easy entertaining, so we have six new recipes for you to try on page 27. Placing an entire meal on a sheet pan in the morning before work makes a wholesome…

3 min.
bulk bins for the win

DEHYDRATED JEWELS The options for dried fruit go beyond simply snacking; you’d be surprised by how well it lends itself to both cooking and baking. We particularly like dried apricots because they hold up well and aren’t too sweet. IN THIS ISSUE: Moroccan Chicken, page 36 (PE)CAN YOU SEE THE POSSIBILITIES? This buttery, rich nut isn’t just for your favorite pie. Pecans are great to stock up on when found at a good price because they can be frozen for up to six months. IN THIS ISSUE: Overnight Oatmeal and Fruit Bowls with Pecan Granola, page 62 NOT YOUR AVERAGE PIZZA TOPPING The star ingredient of Nutella just became our new favorite bulk bin buy–for pizza of all things! Look for chopped hazelnuts as opposed to whole to avoid having to remove their bitter skin. IN THIS ISSUE:…

3 min.

Ultimate Roasted Asparagus with Peas and Tarragon Makes 4 servings Simple roasted asparagus is taken to the next level by adding fresh peas and tarragon. Crispy prosciutto rounds out this epic dish by giving just the right amount of texture and saltiness. 1 pound fresh asparagus, tough ends trimmed2 tablespoons olive oil, divided¾ teaspoon flaked sea salt, divided½ teaspoon ground black pepper, divided2 ounces prosciutto, chopped1 cup fresh green peas⅓ cup sliced shallot2 tablespoons tarragon vinegar1 teaspoon Dijon mustard2 teaspoons chopped fresh tarragon 1. Preheat oven to 425°. 2. In a large bowl, combine asparagus, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper, tossing well to coat. Spread asparagus in a single layer on a baking sheet. 3. Roast for 12 minutes, stirring halfway through. Remove from oven. Arrange asparagus on a platter; keep…

7 min.
let us lettuce eat [salad for dinner]

Buttermilk Poached Chicken with Everything in the Garden Salad Makes 4 to 6 servings This poaching method is a game changer. It might seem strange to simmer buttermilk, but trust us, this is the most flavorful poached chicken you’ll ever eat, PROMISE. 3½ cups whole buttermilk2 teaspoons kosher salt1 teaspoon ground black pepper1½ pounds boneless skinless chicken breasts1 pound baby new potatoes, quartered1 small bunch fresh asparagus2 cups sugar snap peas1 large head butter or oak leaf lettuce, torn1 cup mixed torn tender herbs (such as parsley, dill, mint, tarragon)4 radishes, thinly slicedGreen Onion-Buttermilk Vinaigrette (page 26) 1. In a medium bowl, whisk together buttermilk, salt, and pepper. Submerge chicken in buttermilk mixture. Refrigerate for at least 4 hours or overnight. 2. Transfer chicken and buttermilk mixture to a 3-quart saucepan. Cook over medium-low heat,…

2 min.
vinaigrette 101

Keep these helpful tips in mind to mix an even better vinaigrette. • The classic vinaigrette ratio is 3 parts oil to 1 part acid (such as vinegar or lemon juice), but we prefer a 3 to 2 ratio so there is more of an acidic punch. • Use a glass jar with a tight-fitting lid so you can prepare and store in the same vessel. • Double your recipe so you have leftovers. Vinaigrettes make excellent marinades as well. • Don’t be afraid to add a touch of something creamy like mayonnaise, sour cream, buttermilk, or tahini. It will give your vinaigrette more body and coat the lettuce better. • A dash of Dijon mustard ALWAYS makes a vinaigrette better. • Customize your vinaigrette with fresh citrus zest or juice, shallot, a touch of garlic,…

7 min.
sheet pan suppers

Greek Chicken Thighs Makes 4 servings Light and colorful, this easy sheet pan supper is bursting with flavor and will satisfy your early summer cravings. 8 mini tricolor sweet peppers2 medium zucchini, halved lengthwise and sliced1 large red onion, cut into wedges4 tablespoons olive oil, divided1½ teaspoons kosher salt, divided1 tablespoon chopped fresh oregano6 bone-in skin-on chicken thighs3 jarred anchovy fillets, torn1 lemon, sliced½ cup kalamata olives, halvedGarnish: chopped fresh oregano 1. Preheat oven to 450°. Line a 17½x12½-inch rimmed baking sheet with parchment paper. 2. In a large bowl, stir together sweet peppers, zucchini, onion, 2 tablespoons oil, and ½ teaspoon salt until combined. Place on one half of prepared pan. 3. In same bowl, stir together oregano, remaining 2 tablespoons oil, and remaining 1 teaspoon salt until combined. Add chicken, tossing to coat. Place…