Southern Cast Iron Casseroles 2016

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.

United States
Hoffman Media
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6 Números

en este número

2 min.
cleaning & 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 — Water Acidic foods Soaps and harsh abrasives 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. 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 350° for about 1 hour. Turn off oven, and let pan cool in oven. Repeat as necessary. Store in a cool, dry place. SEASONING TIP Be…

20 min.
casseroles & pot pies

EASY CHICKEN POT PIE Makes about 6 servings 1⁄4 cup unsalted butter1⁄2 cup chopped yellow onion2 cloves garlic, minced3 tablespoons all-purpose flour11⁄2 cups chicken broth1⁄2 cup half-and-half1 cup diced red potato4 cups shredded cooked chicken2 cups frozen mixed vegetables (such as corn, peas, carrots, green beans, and lima beans)1 teaspoon kosher salt1⁄4 teaspoon ground black pepper1⁄2 (14.1-ounce) package refrigerated piecrusts1 large egg, lightly beaten FIRST Preheat oven to 400°. NEXT In a deep 10-inch cast-iron skillet, melt butter over medium-high heat. Add onion and garlic. Cook, stirring occasionally, until translucent, about 6 minutes. Stir in flour. Cook for 1 minute, stirring constantly. Gradually add broth and half-and-half, stirring until combined. Add potato; cook, stirring frequently, until tender, about 12 minutes. NEXT Add cooked chicken, frozen vegetables, salt, and pepper, stirring to combine. Unroll piecrust, and…

10 min.
skillet sides

COLLARD GREENS GRATIN Makes 6 to 8 servings 11⁄2 pounds chopped collard greens, stems removed6 slices thick-cut bacon, cut into 2-inch pieces1 large yellow onion, thinly sliced3 cloves garlic, minced3 tablespoons all-purpose flour2 cups whole milk1 cup shredded sharp white Cheddar cheese, divided1 teaspoon kosher salt1⁄2 teaspoon dry mustard1⁄8 teaspoon crushed red pepper1⁄2 cup crumbled cornbread FIRST Preheat oven to 400°. NEXT Bring a large saucepan of water to a boil over high heat. Add collard greens; cook for 4 minutes. Immediately drain, and rinse with cold water. Drain again; squeeze dry. NEXT In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. NEXT Add onion and garlic to skillet. Cook, stirring occasionally, until golden brown, about 15…

19 min.
sweet & simple desserts

RASPBERRY JAM COFFEE CAKE WITH PISTACHIO STREUSEL Makes 1 (8-inch) cake Topping:1⁄4 cup finely chopped pistachios1⁄4 cup all-purpose flour1⁄4 cup firmly packed light brown sugar2 teaspoons ground cinnamon1 teaspoon ground cardamom1⁄4 teaspoon kosher salt2 tablespoons cold unsalted butter, cubed Cake:1⁄2 cup unsalted butter, softened1 cup sugar2 large eggs1⁄2 teaspoon vanilla extract11⁄3 cups all-purpose flour11⁄4 teaspoons baking powder1⁄4 teaspoon kosher salt1⁄2 cup whole buttermilk1⁄2 cup raspberry jam FIRST Preheat oven to 350°. Spray an 8-inch cast-iron skillet with cooking spray. NEXT For topping: In a medium bowl, whisk together pistachios, flour, brown sugar, cinnamon, cardamom, and salt. Using a pastry blender or 2 forks, cut in butter until mixture is crumbly. NEXT For cake: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape…

1 min.
bonus recipe

CLASSIC POT ROAST Makes 5 to 6 servings 1 cup all-purpose flour1 tablespoon plus 1⁄2 teaspoon kosher salt, divided1 teaspoon ground black pepper1 (5- to 6-pound) beef chuck roast, halved2 tablespoons canola oil1 large yellow onion, sliced (about 2 cups)1 (8-ounce) package sliced mushrooms11⁄2 cups ketchup1 cup beef broth1 (1-ounce) envelope dry onion soup mix*2 tablespoons red wine vinegar1⁄2 teaspoon garlic powder FIRST In a 13x9-inch baking pan, stir together flour, 1 tablespoon salt, and pepper. Dredge each half of beef in flour mixture. NEXT In a large cast-iron skillet, heat oil over medium-high heat. Cook beef until browned on all sides, about 4 minutes per side. Transfer to a 6-quart slow cooker. NEXT Add onion, remaining 1⁄2 teaspoon salt, and all remaining ingredients to slow cooker. Cover and cook until tender, about 61⁄2 hours…