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Cuisine et Vin
Southern Cast Iron

Southern Cast Iron Skillet Suppers 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
Fréquence:
Bimonthly
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3 min.
use & 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 — Acidic foods Soaps and harsh abrasives Abrupt and extreme temperature changes 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…

9 min.
savory skillet breads

SKILLET BUTTERMILK BISCUITS Makes 6 Double or triple this recipe and freeze the unbaked biscuits to enjoy another day. 3 cups self-rising flour¾ cup cold unsalted butter, cubed1 cup cold whole buttermilk2 teaspoons vegetable oil 1. Preheat oven to 450°. 2. In a large bowl, place flour. Using a pastry blender, cut in cold butter until mixture is crumbly. Gradually add buttermilk, stirring just until dry ingredients are moistened. 3. On a lightly floured surface, gently knead dough 4 times. Roll dough to about ¾-inch thickness. Fold dough in half. Using a 3-inch round cutter, cut dough, rerolling scraps once. 4. Brush bottom and sides of an 8-inch cast-iron skillet with oil. Place pan in oven until very hot, about 5 minutes. Place biscuits in hot pan, overlapping slightly if needed. 5. Bake until golden brown, about 15…

18 min.
skillet suppers

LEMON-ROSEMARY ROASTED LAMB AND POTATOES Makes 6 to 8 servings Lamb roasted with lemon and rosemary is a herald of spring. 1 (6-pound) bone-in leg of lamb, trimmed4 tablespoons canola oil, divided1½ pounds assorted new potatoes, halved2½ teaspoons kosher salt, divided1½ teaspoons ground black pepper, divided3 cloves garlic, minced1 tablespoon finely chopped fresh rosemary2 large heads garlic1 large lemon, halved and seeded1 tablespoon chopped fresh parsleyGarnish: fresh rosemary sprigs 1. Let lamb stand at room temperature for 30 minutes. Make 3 (3-inch-long) ¼-inch-deep cuts on each side of lamb. 2. Preheat oven to 325°. 3. In a 15-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. In a large bowl, toss together potatoes, ¼ teaspoon salt, and ¼ teaspoon pepper. Add potatoes to skillet; cook until lightly browned, about 3 minutes. Remove from skillet. Sprinkle…

8 min.
skillet mains

BACON-WRAPPED STEAKS WITH HERB BUTTER Makes 4 servings The herbaceous compound butter melts into these bacon-wrapped filets, leaving them tender and succulent. 4 (1½-inch-thick) filets mignons1 tablespoon Toasted Steak Seasoning(recipe follows)½ cup plus 2 tablespoons unsalted butter, softened and divided1 tablespoon roughly chopped fresh thyme1 tablespoon roughly chopped fresh parsley1 teaspoon flaked sea salt4 slices thin-cut bacon 1. Sprinkle steaks with Toasted Steak Seasoning. 2. In a small bowl, stir together ½ cup butter, thyme, parsley, and salt. Transfer butter mixture to a sheet of parchment paper. Roll into a tight log in parchment; twist ends to tighten. Wrap in foil, and freeze until solid, about 30 minutes. 3. Wrap each filet with 1 slice bacon, securing with a wooden pick if needed. 4. In a large cast-iron skillet, heat remaining 2 tablespoons butter over medium-high heat.…

8 min.
skillet sides

CHICKPEAS AND TOMATOES Makes 6 to 8 servings A hint of curry perfumes this stewed supper with a warm, cozy note of spice. 1 pound dried chickpeas1 tablespoon olive oil1 yellow onion, thinly sliced2 cloves garlic, minced3½ cups hot vegetable broth1 (28-ounce) can whole peeled tomatoes, drained1 (14.5-ounce) can stewed tomatoes, undrained1 teaspoon curry powder1 (6-ounce) bag fresh baby spinachPrepared peach chutney and French bread, to serveGarnish: ground black pepper 1. In a large bowl, combine chickpeas and water to cover by 3 inches. Let stand for 8 hours. Drain. 2. Preheat oven to 350°. 3. In a 12-inch cast-iron skillet, heat oil over medium heat. Add onion and garlic; cook until tender, about 5 minutes. Add chickpeas and hot broth. Cover and cook for 2 hours. 4. In a medium bowl, stir together tomatoes and curry…

11 min.
skillet sweets

PINEAPPLE UPSIDE-DOWN CAKE Makes 1 (10-inch) cake Thanks to its caramelized pineapple top and perfectly spiced crumbly cake, this upside-down treat is always one of our staff favorites. 1 (3-ounce) package candied ginger, finely chopped¾ cup unsalted butter, divided⅓ cup honey, divided½ teaspoon Madras curry½ fresh pineapple, cored and sliced1 cup sugar2 large eggs2 cups all-purpose flour2 teaspoons baking powder½ cup whole milk½ teaspoon vanilla extract 1. Preheat oven to 350°. 2. In a 10-inch cast-iron skillet, cook ginger, ½ cup butter, and 3 tablespoons honey over medium heat for 5 minutes, stirring constantly. Transfer mixture to a large bowl, reserving 2 tablespoons mixture in skillet. 3. Add curry, remaining 2⅓ tablespoons honey, and remaining ¼ cup butter to skillet; cook until bubbly. Remove from heat; place pineapple in a fan pattern around skillet. 4. To ginger…