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Cuisine et Vin
Southern Cast Iron

Southern Cast Iron Cook: Real Food Every Day - November 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
Fréquence:
Bimonthly
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2 min.
from the editor

I MIGHT SPEND MY DAYS REVIEWING BEAUTIFUL FOOD PHOTOS and dreaming up recipe concepts, but that doesn’t mean I have hours to spend preparing dinner each evening. And while I’m too impulsive to meal plan for days at a time, I do try to spend time on Sunday getting ready for the week. This means grocery shopping for produce, protein, and pantry staples, and cooking a few recipes on Sunday afternoon. For me, there’s nothing like a Sunday braise to save a Monday evening. During my recent kitchen renovation, I begged (with delicious offerings, of course!) to borrow a friend’s kitchen on Sunday afternoons to cook a few meals to survive the week without a kitchen and with limited takeout. Those hours became dubbed “Sunday Cooking Sessions,” and that’s exactly what…

3 min.
everyday essentials

BRING ON THE SPICE Looking for a smoky and spicy way to lift your dishes? Chipotle Peppers in Adobo Sauce will be your new favorite ingredient. Around $3 at grocery stores IN THIS ISSUE: Baked Chicken with Quick Harissa, page 96 OLIVE BAR FOR THE WIN While it can seem intimidating at first, the Olive Bar at your local grocery store is a great place to stock up on dinner-enhancers from the obvious olives to garlic cloves, pickled peppers, caper berries, and more. Throw garlic cloves and pickled peppers into a pan with chicken thighs, and dinner will be packed with Mediterranean flavor. Around $11/pound at grocery stores IN THIS ISSUE: Chicken Thighs with Olives and Peppers, page 96 NOT JUST A CONDIMENT Use whole-grain Maille Classic Dijon Old Style Mustard as a valuable secret ingredient. Slather…

2 min.
meyer lemons

Spatchcocked Chicken with Meyer Lemon Couscous Salad Makes 4 servings The technique of spatchcocking a chicken, or removing the backbone, reduces the cook time for a whole chicken and results in even cooking. ¼ cup diced shallot 3 Meyer lemons, thinly sliced and divided 1 (4-pound) whole chicken ¼ cup olive oil ½ teaspoon kosher salt ¼ teaspoon ground black pepper Meyer Lemon Couscous Salad (recipe follows) 1. Preheat oven to 425°. 2. Place shallot and slices of 1 lemon in a single layer in a 10-inch cast-iron skillet. 3. Pat chicken dry with paper towels. Place chicken breast side down on a cutting board. Using kitchen scissors, cut along both sides of backbone; remove backbone. Place chicken breast side up in skillet. With even pressure, press down on breast so chicken lays flat. (The bones will crack.) 4. In a small bowl,…

8 min.
sunday cooking session

FOLLOW GABY’S COOKING ADVENTURES AND GET EVEN MORE RECIPES AT WHATSGABYCOOKING.COM. INSTAGRAM: @WHATSGABYCOOKIN | FACEBOOK: WHAT’S GABY COOKING PINTEREST: WHAT’S GABY COOKING SUNDAY PREP PLAN Spend just a few hours in the kitchen on Sunday, and eat well all week long. MAIN DISHES Herb Crusted Roasted Whole Chicken: Prepare for Sunday dinner, and double recipe to make stuffed peppers later in the week. Shredded Chicken and Quinoa Stuffed Bell Peppers: Prep by cooking quinoa ahead of time, and this recipe will come together quickly on Monday or Tuesday evening. Loaded Vegetarian Tortilla Soup: Prepare for dinner and lunches during the week. Make extra for the freezer. SIDE DISH Roasted Winter Vegetables: Roast vegetables to eat with chicken for Sunday dinner, and have extra on hand to make grain bowls during the week. Rice + leftover chicken + roasted vegetables…

7 min.
sheet pan suppers

Orange and Fennel Baked Snapper Makes 4 servings Baked fish gets excitement from the bright flavors of citrus, fennel, capers, and mint. 3 large navel oranges 1 (3.5-ounce) jar capers, drained and divided 2 tablespoons chopped fennel fronds 4 tablespoons olive oil, divided 2½ teaspoons kosher salt, divided 2 heads fennel, thinly sliced 1 red onion, thinly sliced 1 (1.5-pound) red snapper or grouper fillet ½ teaspoon ground black pepper 2 cloves garlic, thinly sliced Garnish: fresh mint sprigs, fennel fronds 1. Zest oranges into a medium bowl; juice 1 orange over zest. Peel and slice remaining oranges; set aside. Add half of capers, fennel fronds, 2 tablespoons oil, ½ teaspoon salt, and orange slices to bowl. Cover and set aside. 2. Preheat oven to 425°. Line a 17½x12½- inch rimmed baking sheet with parchment paper. 3. Place sliced fennel lengthwise down both sides of prepared…

8 min.
grain bowls

Red Quinoa with Roasted Golden Beets, Crumbled Goat Cheese, and Pistachio Vinaigrette Makes 4 servings This vegetarian grain bowl features golden beets, milder and sweeter than red beets. They have a nutty flavor that shines when topped with homemade pistachio vinaigrette. 7 tablespoons pistachio or walnut oil, divided 2 tablespoons ground pistachios 1 tablespoon Dijon mustard 2 teaspoons white wine vinegar 2 teaspoons honey 1 teaspoon kosher salt, divided ½ teaspoon ground black pepper, divided 4 large golden beets, peeled and quartered 2 cups water 1 cup red quinoa 2 ounces goat cheese, crumbled Garnish: chopped pistachios 1. In a glass jar with a tight-fitting lid, combine 6 tablespoons oil, pistachios, mustard, vinegar, honey, ½ teaspoon salt, and ¼ teaspoon pepper. Seal lid, shake, and refrigerate until ready to use. 2. Preheat oven to 425°. Line a rimmed baking sheet with foil. 3. Place beets on prepared…