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Southern Cast Iron

Southern Cast Iron July/August 2019

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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.

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United States
Hoffman Media
US$ 29,99
6 Edições

nesta edição

2 minutos
savoring summer

We each hold onto different memories of summertime. Maybe it’s the carefree days spent laughing with friends or maybe there’s one family vacation that stands out among the rest. For me, though, I looked forward to this time of year because it meant all my favorite foods were finally back on the menu. This year isn’t any different. I’ve been counting down the days until the beautiful colors, shapes, and sizes of garden-fresh tomatoes and the unmistakable floral sweetness of juicy ripe peaches once again grace us with their presence. There’s a whole lot to be excited about this time of year and especially in this issue. It wouldn’t truly be summer for me without a good ole Southern fish fry. Some of my most cherished memories are of being in…

3 minutos
cast iron cupboard

PRODUCT SPOTLIGHT LODGE FISH PAN When it comes to vintage cast iron, hunting down your favorite pieces can prove difficult. Finding them in quality condition is even harder. This longing for the cast iron styles of old is part of the drive behind Lodge Cast Iron’s Legacy Series. Each year, this century-old company digs deep into their expansive archives and chooses a single product design to dust off, and this time around they’ve brought back and reimagined their classic fish pan. With nearly two pounds shed from the original design’s weight, what was once a cumbersome centerpiece at every Southern potluck is now lighter and more versatile both in and out of the kitchen. From the oven to the campfire, this new and improved pan is ready for anything you throw its…

6 minutos
sarah steffan

Sarah Steffan didn’t fully understand what it meant to be a chef until she was one. Harmoniously combining flavors was one part. But the other was spending time with gardeners of all kinds, local farmers, butchers, and preservationists. It involved learning and planning, and having a hands-on approach to food, from ground to table. Luckily, Sarah unknowingly began training for this role years ago on a small rural farm in Pennsylvania. “Just growing and being raised around fresh food made me realize that I didn’t have to do a lot for it to taste good,” says the now executive chef at Blackberry Farm’s The Dogwood. Growing up just down the road from their grandmother, Sarah and her siblings spent long summer days outdoors freely exploring the spacious land, playing with horses, and…

1 minutos
humble cornbread

CLASSIC HOECAKES Makes 28 A cousin to cornbread, hoecakes (also called johnnycakes) pair equally well with sweet and savory toppings. 1 cup all-purpose flour1 cup plain yellow cornmeal1 tablespoon sugar2 teaspoons baking powder1 teaspoon kosher salt2 large eggs¾ cup whole buttermilk½ cup water¼ cup vegetable oil¼ cup bacon drippingsButter, honey, and pimiento cheese, to serve 1. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. In a medium bowl, whisk together eggs, buttermilk, ½ cup water, and oil until smooth. Make a well in center of flour mixture; add egg mixture, stirring just until combined. (Batter will be thick.) 2. In a large cast-iron skillet, heat bacon drippings over medium heat. Working in batches, drop 2 tablespoonsful batter into skillet. Cook, turning once, until golden brown, about 2 minutes per side.…

8 minutos
tomato tomahto

TOMATO BREAKFAST SANDWICH Makes 1 It’s hard to beat a sandwich made with fresh tomatoes when they’re in peak season; juicy slices paired with perfectly crisp bacon and a runny egg yolk amplify it even more. 2 slices thick-cut bacon1 large eggKosher salt, to tasteGround black pepper, to taste2 (¾-inch-thick) slices sourdough bread3 tablespoons prepared honey mustard2 slices Muenster cheese2 slices heirloom tomatoes (about ½ inch thick) 1. Preheat oven to broil. 2. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in skillet. 3. Gently crack egg into skillet; cover and fry until yolk is set, 3 to 4 minutes. Sprinkle egg with salt and pepper to taste; remove from skillet. 4. Spread honey mustard on one side of each bread slice; add…

6 minutos
southern fish fry

CORNMEAL DREDGE Makes 3 cups Planning a big fish fry? Mix up a few batches of this classic dredge and keep it in an airtight container, so it’s ready to go when you are. 2 cups stone-ground cornmeal1 cup all-purpose flour3 teaspoons kosher salt1 teaspoon onion powder1 teaspoon paprika1 teaspoon ground black pepper 1. In a medium bowl, whisk together all ingredients. Use immediately, or cover and store for up to 6 months. NASHVILLE HOT CATFISH AND OKRA Makes 6 servings This classic pairing gets a spicy upgrade with a homemade hot sauce. Vegetable oil, for frying2 cups whole buttermilk1 large eggCornmeal Dredge (recipe precedes)1 to 3 teaspoons ground red pepper6 (6- to 8-ounce) skinless catfish fillets1½ pounds fresh okra pods, slicedRed Pepper Sauce (recipe follows) 1. Fill a large deep cast-iron Dutch oven or fish fry pan halfway…