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Southern Cast IronSouthern Cast Iron

Southern Cast Iron Fall Baking 2019

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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1 min.
southern cast iron special issues

EDITORIAL EDITOR Nancy Meeks MANAGING EDITOR Mary-Kate Tucto FOOD EDITOR Sarah Ward ASSISTANT EDITOR Georgia Clarke RECIPE EDITOR Fran Jensen SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Barbara McCarthy EDITORIAL ASSISTANT Daniel Dubuisson CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, William Dickey, Nicole Du Bois, Stephanie Welbourne Steele SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTOR Deanna Rippy Gardner STYLISTS Caroline Blum, Courtni Bodiford, Sidney Bragiel, Kim Chiselko, Lucy Finney, Mary Beth Jones, Beth K. Seeley TEST KITCHEN DIRECTOR Irene Yeh ASSISTANT TEST KITCHEN DIRECTOR Melissa Gray FOOD STYLISTS/RECIPE DEVELOPERS Laura Crandall, Ashley Jones, Kathleen Kanen, Tricia Manzanero, Vanessa Rocchio, Elizabeth Stringer ASSISTANT FOOD STYLIST/RECIPE DEVELOPER Anita Simpson Spain DIGITAL MEDIA MARKETING DIRECTOR Tricia Wagner Williams MARKETING COORDINATOR Vicky Lewis SENIOR ONLINE EDITOR Courtney duQuesnay DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE HUMAN RESOURCES DIRECTOR Judy Brown Lazenby IT DIRECTOR Matthew Scott Holt DEALER PROGRAM MANAGER Janice Ritter ADMINISTRATIVE ASSISTANT/EDITORIAL…

2 min.
baking basics

Stocking the Pantry Fill your pantry with these essentials and you’ll be ready to make fall treats anytime. NUTS & SPICES: pecans, cinnamon, nutmeg, ginger, vanilla extract DRY GOODS: all-purpose flour, baking soda, baking powder, granulated sugar, rolled oats, chocolate chips PERISHABLES: unsalted butter, whole milk, buttermilk, eggs, produce Measuring Flour Even though your grandmother might have measured flour this way, don’t scoop it with your measuring cup. This compacts the flour, resulting in imprecise measurements. Spoon flour into a dry measuring cup, and then level it off with a straight edge. Use Buttermilk Using buttermilk in baked goods like biscuits, muffins, piecrust, and breads can help create tender and flaky treats. Use whole buttermilk for baking, rather than nonfat or low-fat versions. The fat in the buttermilk will make richer baked goods. In a pinch, you can make your…

12 min.
apples and pears

Pear and Butternut Squash Pull-Apart Biscuits Makes 1 (8x4-inch) loaf Canned biscuits make this recipe easy to put together. If you don’t have a cast-iron loaf pan, any 8x4-inch loaf pan will work. 4 slices thick-cut bacon, chopped¾ cup shredded peeled butternut squash½ cup shredded Bartlett pear½ cup shredded Gruyère cheese1 teaspoon finely chopped fresh rosemary¼ teaspoon ground black pepper1 (16.3-ounce) can refrigerated flaky layers biscuits* 1. Preheat oven to 350°. Spray an 8x4-inch cast-iron loaf pan with baking spray with flour. Line bottom of pan with parchment paper; spray pan again. 2. In a small cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 teaspoon drippings in skillet. 3. Add squash to skillet; cook, stirring frequently, until softened, about 3 minutes.…

13 min.
pumpkin and sweet potato

Pumpkin Streusel Cornbread Makes 1 (10-inch) round This slightly sweet, sage-filled cornbread gets its vibrant color from puréed pumpkin. ¾ cup unsalted butter 2 tablespoons chopped fresh sage1 tablespoon canola oil22⁄3 cups self-rising flour, divided1 cup medium-grind plain yellow cornmeal½ cup grated fresh Parmesan cheese1 teaspoon ground black pepper¾ teaspoon kosher salt, divided1⅓ cups whole buttermilk⅔ cup canned pumpkin2 large eggs4 tablespoons firmly packed light brown sugar, divided¼ cup chopped pecans Butter, to serve 1. Preheat oven to 400°. 2. In a 10-inch cast-iron skillet, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, 8 to 10 minutes. Pour browned butter into a medium heatproof bowl; add sage, stirring until butter stops foaming. Let cool for 10 minutes. 3. Wipe skillet clean. Add oil to skillet, and place…

15 min.
chocolate

Chocolate Cream Pie Makes 1 (10-inch) pie With a silky chocolate filling and a generous dollop of whipped chocolate topping, this pie will have your family swooning. Crust: 1 (14.1-ounce) package refrigerated piecrusts4 teaspoons water, divided1 large egg Filling: ½ cup firmly packed light brown sugar3½ tablespoons cornstarch⅛ teaspoon kosher salt2½ cups whole chocolate milk5 large egg yolks4 tablespoons unsalted butter, cubed6 ounces bittersweet chocolate, chopped1 teaspoon vanilla extract Topping: 1½ cups cold heavy whipping cream½ cup confectioners’ sugar2 tablespoons unsweetened cocoa powder1 teaspoon vanilla extract1 tablespoon grated bittersweet chocolate 1. Preheat oven to 425°. 2. For crust: On a lightly floured surface, unroll 1 piecrust. Lightly brush with 2 teaspoons water. Top with remaining piecrust; roll into a 14-inch circle. Transfer to a 10-inch cast-iron skillet, pressing into bottom and up sides. Trim excess dough to ½ inch beyond…

11 min.
caramel and butterscotch

Salted Caramel Blondies Makes about 8 The combination of homemade caramel and salty pretzels makes these blondies divine 1½ cups firmly packed light brown sugar¾ cup unsalted butter, melted3 large eggs2 teaspoons vanilla extract2. cups all-purpose flour¾ teaspoon baking powder¼ teaspoon kosher salt 1⅓ cups pretzels, chopped and divided1 cup Salted Caramel (recipe follows), divided 1. Preheat oven to 350°. Spray a 9-inch square cast-iron skillet with cooking spray. 2. In a large bowl, beat brown sugar, melted butter, and eggs with a mixer at medium speed until combined, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in vanilla. 3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Stir in 1 cup pretzels. 4. Press half…