DÉCOUVRIRBIBLIOTHÈQUE
Cuisine et Vin
Southern Cast Iron

Southern Cast Iron May/June 2020

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
Lire plus
J'ACHÈTE CE NUMÉRO
8,95 €(TVA Incluse)
JE M'ABONNE
26,87 €(TVA Incluse)
6 Numéros

dans ce numéro

1 min.
sweet summertime

Without a doubt, summer is my favorite time of year. From being outdoors in the sun and working in my garden (all in containers, I freely admit) to contemplating all the ways to enjoy the fruits and veggies making their way into local markets, summer is the season that inspires me most. And I know I’ll be making the most of all the summer staples in this issue of Southern Cast Iron. If you’re looking for a new main course this season, give our one-pan Barbecue Pork Tenderloin and Vegetables on page 17 a try. It will definitely be a go-to dinner for me. We go far beyond frying in our green tomatoes feature with recipes like the mouthwatering Green Tomato Tart with Cheese Straw Crust on page 60 and bring…

2 min.
cast iron cupboard

PRODUCT SPOTLIGHT LODGE BACON AND EGG GRIDDLE When Lodge announced this year’s resurrected addition to its cast-iron Legacy Series, we knew we had to get our hands on it as soon as possible. Their original Bacon and Egg Griddle is sought after by many cast iron enthusiasts, and the new design will surely be no different. They’ve added more surface area within a curved, ergonomic design so you can cook up a feast of your morning favorites. $55; lodgemfg.com SHOW US WHAT YOU’RE COOKING! POST ON SOCIAL MEDIA WITH #SOUTHERNCASTIRON FOR A CHANCE FOR YOUR CAST IRON CREATIONS TO BE FEATURED IN A FUTURE ISSUE OF SOUTHERN CAST IRON. Mushroom and Leek Frittata @campyum TAMPA BAY, FLORIDA Rosemary Roasted Spatchcock Chicken and Grapes @peanutbutterandfitness SAN ANTONIO, TEXAS Mojo Shrimp Alfredo @tennessee_mojo_bbq SELMER, TENNESSEE CHECK IT OUT For your calendar and taste buds BEER CHEESE FESTIVAL WINCHESTER, KENTUCKY JUNE…

6 min.
brian riggenbach

Just steps from the hustle and bustle of Broadway in Nashville sits a chic diner painted a vivid shade of green to stand out against the gray brick surrounding it. A quick glimpse up at the simple gold lettering heralds your arrival at The Mockingbird. The logo—an insignia of the restaurant’s namesake finished in that same golden hue—hanging just to the right of the front entrance offers a taste of the whimsical dishes and décor awaiting within. Once inside, this modern Southern diner becomes an art deco-inspired paradise with a dedicated team turning out fresh twists on regional classics that have earned acclaim throughout the Music City’s food scene. The incredible attention to detail both in and out of the kitchen is something Chef Brian Riggenbach has prided himself on since…

3 min.
prizeworthy pie

Every year for the past four years, Rhonda Hull has packed up her pie-baking essentials and traveled from her home in Little Rock, Arkansas, to the American Pie Council’s annual National Pie Championship in Orlando, Florida. In that time, she’s consistently taken home first, second, and third place for her one-of-a-kind creations—sometimes entering up to 10 pies at a time across different categories. Her bubbling cherry pie took the top prize, but Rhonda has no plans to slow down now that she’s a winner. Check out piecouncil.org for more of the winning recipes. CHUCKLING CHERRY PIE Recipe adapted from Rhonda Hull, winner of the American Pie Council’s 2019 National Pie Championship in the cherry pie category. Makes 1 (10-inch) pie This triple-cherry treat will be your new favorite sweet to make for any occasion. Old-Fashioned…

2 min.
convenience is key

BARBECUE PORK TENDERLOIN AND VEGETABLES Makes 4 to 6 servings Don’t let the simplicity of this recipe fool you. Using shortcut ingredients, like your favorite barbecue sauce and preserves, makes this dish easy enough for a weeknight meal and tasty enough to please any crowd. 1 pound baby yellow potatoes, halved3 tablespoons olive oil, divided2½ teaspoons kosher salt, divided¾ teaspoon ground black pepper, divided1 (1½-pound) pork tenderloin½ sweet onion, sliced1 red bell pepper, seeded and sliced1 zucchini, cut into half moons½ cup barbecue sauce*¼ cup cherry or other fruit preserves1 tablespoon apple cider vinegar 1. Preheat oven to 375°. 2. In a large bowl, toss together potatoes, 2 tablespoons oil, ½ teaspoon salt, and ½ teaspoon pepper until well combined. Arrange potatoes, cut side down, on a cast-iron baking pan. 3. Bake for 20 minutes. 4. Meanwhile,…

7 min.
cornmeal

CORNMEAL ANGEL BISCUITS Makes about 13 (photo on page 20) Light, flaky, and fluffy, these heavenly biscuits are a dream. 4 cups all-purpose flour, divided2 cups finely ground plain yellow cornmeal, divided1 cup cold unsalted butter, cubed¼ cup sugar1 (0.25-ounce) package instant yeast1 tablespoon baking powder1½ tablespoons kosher salt1 teaspoon baking soda2 cups warm whole buttermilk (120˚ to 130˚)2 tablespoons cold whole buttermilkButter, to serve 1. In a large bowl, whisk together 2 cups flour and 1 cup cornmeal. Using a pastry blender, cut in cold butter until crumbly; refrigerate. 2. In another large bowl, whisk together sugar, yeast, baking powder, salt, baking soda, remaining 2 cups flour, and remaining 1 cup cornmeal. Stir in warm buttermilk until combined. Let mixture stand until cooled. Stir in refrigerated flour mixture until a dough forms. (Dough will be…