Table of contents for Spring 2017 in Southern Cast Iron

Oh, the glory of spring, when the South shakes off winter’s chill and the land blooms with bursts of life and color. After months of hearty stews and comforting casseroles, our appetites are awakened and ready for a taste of something different—and our skillets are ready and waiting to get to work. Bacon’s delicious any time of year, but it’s exceptionally suited for bridging the gap between hearty winter fare and brighter spring dishes. In “Everything’s Better With Bacon” (page 17), we use it to wrap main dishes and sides, sneak it into bread and snacks, and even bake it into some of the most crave-worthy cookies to ever come out of our ovens. You can almost smell the bacon as you turn the pages. If you’re hosting family this…

BUTTERMILK POUND CAKE Makes 1 (9x5-inch) loaf The tang of buttermilk adds flavor and tenderness to classic pound cake. 3⁄4 cup unsalted butter, soft ened 11⁄2 cups sugar 3 large eggs, room temperature 11⁄2 cups all-purpose flour, sifted 1⁄2 teaspoon kosher salt 1⁄2 cup whole buttermilk Buttermilk Whipped Cream (recipe follows), to serve FIRST Spray a 9x5-inch cast-iron loaf pan with baking spray with flour. Line pan with parchment paper, and spray again. NEXT In a large bowl, beat butter and sugar with a mixer at mediumhigh speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. NEXT In a medium bowl, stir together flour and salt. Gradually add flour mixture to butter mixture alternately with…

Biscuit Ti ps CUT IN COLD BUTTER Working quickly, cut butter into flour mixture using a pastry blender or 2 forks to avoid melting butter. The goal is small bits of butter, about the size of small peas. Toss them in flour to coat. ADD JUST ENOUGH BUTTERMILK Make sure it’s nice and cold, then gradually add buttermilk, stirring to combine. You want dough to just come together—too much liquid, and dough will be sticky and tricky to work with. ROLL, FOLD, & CUT Folding dough before cutting biscuits results in tasty pull-apart layers. When cutting out biscuits, push straight down without twisting. This helps seal the layers, resulting in a better rise. SKILLET BUTTERMILK BISCUITS Makes about 6 Double or triple this recipe and freeze the unbaked biscuits to…

SUGAR SNAP PEAS Look for plump, crisp pods that are no more than 21⁄2 inches in length. To store, place in a plastic bag with a paper towel for no more than five days. ASPARAGUS Pay attention to color, not size. Look for bright green or violet-tinged spears with firm stems and tips that are closed and compact. To store, trim the bottoms and wrap the cut ends in a damp paper towel. Refrigerate in a plastic bag for up to three days. LEEKS Look for crisp, white and light green bottoms with the roots still attached. Avoid tops that look yellowed and withered. To store, wrap unwashed leeks loosely in a plastic bag and store in the refrigerator. RADISHES Keep an eye out for smooth, brightly colored, and firm…

COUNTRY CAPTAIN Makes 4 to 6 servings A British sea captain is said to have introduced this spicy Indian-style curry to Charleston, South Carolina in the 1700s, but Southerners have made it their own. 3 tablespoons vegetable oil 4 bone-in skin-on chicken thighs, trimmed (about 11⁄2 pounds) 4 chicken drumsticks 2 teaspoons kosher salt, divided 1 teaspoon ground black pepper, divided 1 cup chopped onion 1⁄2 cup chopped green bell pepper 1⁄2 cup chopped celery 2 cloves garlic, minced 11⁄4 cups Carolina Gold Rice or long-grain rice 2 tablespoons firmly packed light brown sugar 11⁄2 teaspoons curry powder 1⁄2 teaspoon ground ginger 1⁄2 teaspoon smoked paprika 1⁄8 teaspoon crushed red pepper 3 cups chicken broth 1⁄2 cup golden raisins 1 (14.5-ounce) can petite diced tomatoes, drained 2 teaspoons distilled white…

Author Charlotte Druckman’s book Stir, Sizzle, Bake not only eases people into the world of baking, it proves your cast-iron skillet is good for more than searing a steak. The recipes progress in difficulty to introduce the reader to baking, starting with simple breads, moving to what Druckman calls “Easy Bake Baking” and then on to advanced baking feats that will make you feel like a professional baker. Druckman’s curiosity with flavor combinations and willingness to experiment helps her create unique recipes such as Berry Upside-Down Chocolate Cake, Green Pea Panisse, and Broccoli Cake that will have you dreaming up new ideas for your beloved cast- iron skillets. “ I became seriously obsessed with cast iron, and now I think, of course, cast iron! I wanted to bake everything on…

Born and raised in Florida, educated in South Carolina, and now leaving her mark on the New Orleans food scene as chef and partner at Coquette, Kristen Essig’s Southern roots run deep and wide. Along with those roots comes the knowledge of the two aces in the pocket of any Southern cook worth her salt: a year-round plethora of fresh seasonal ingredients and the granddaddy of all cookware—cast iron. “I love cast iron,” she says. “I’ve always enjoyed it. It’s probably one of the most economical, practical, easy-to-cookwith nonstick pans ever.” Using the hefty black cookware often calls forth memories of her paternal grandmother, whose food was kissed with the golden crust only attainable from being cooked in a skillet. “She used cast iron a lot,” Kristen recalls. “We have…

SAUSAGE AND GRITS CASSEROLE Makes 6 servings There’s nothing we like better than sausage and grits cooked together in a breakfast casserole. 1 (16-ounce) package ground sage breakfast sausage 21⁄2 cups chicken broth 1⁄2 cup whole milk 3⁄4 cup quick-cooking grits 1 (8-ounce) block sharp Cheddar cheese, shredded 2 tablespoons unsalted butter 1 teaspoon chopped fresh rosemary 1 teaspoon kosher salt 1⁄2 teaspoon ground black pepper 2 large eggs, lightly beaten 1⁄2 cup freshly grated Parmesan cheese 1 pint grape tomatoes Garnish: fresh rosemary sprigs FIRST Preheat oven to 350°. NEXT In a 9-inch cast-iron skillet, cook sausage over medium-high heat, stirring frequently, until browned and crumbly, 7 to 9 minutes. Remove sausage using a slotted spoon, and let drain on paper towels. Wipe skillet clean. Return sausage to skillet,…

In a cupboard packed full of inky-black cast iron, bright enameled cast-iron pans stand out boldly, begging to be pulled out and used to prepare your favorite recipes. When choosing what pan I will cook in, there are always several pieces that will work, but often times there are ones that will work best. Choosing the right tool for the job is a crucial part of successful cooking. It’s a lesson I had to learn the hard way. About 20 years ago, I was on a quest to create the ultimate chili recipe, and decided I needed to use a cast-iron Dutch oven. After hours of cooking, I took my first taste of what was supposed to be the best chili ever. The flavor was rock-solid, but something wasn’t right.…

CHICKEN AND PESTO PIZZA ROLL-UPS Makes 8 Pizza lovers rejoice! These roll-ups are a unique spin on a family favorite. 1 (11-ounce) package refrigerated thin crust pizza dough 1 (7-ounce) container refrigerated pesto 1 cup chopped cooked chicken 1⁄4 cup chopped roasted red peppers 1 (8-ounce) package shredded mozzarella cheese Marinara sauce, to serve FIRST Preheat oven to 400°. Lightly spray wells of a cast-iron wedge pan with cooking spray. NEXT On a lightly floured surface, roll out dough into a large rectangle. Spoon pesto over dough, spreading to edges. Sprinkle with chicken, peppers, and cheese. NEXT Starting at one long side, tightly roll up dough, jelly-roll style. Slice into 8 rolls. Transfer to prepared wells, cut side up. LAST Bake until puffed and golden, 15 to 18 minutes. Serve…

Main Dishes Bacon-Wrapped Chicken Thighs 20 Breakfast Enchiladas 35 Broccoli-Rice Casserole 58 Chicken and Pesto Pizza Roll-Ups 102 Country Captain 54 Egg Strata 35 Ham and Hash Brown Casserole 34 Homemade Corned Beef 48 Leek and Bacon Breakfast Casserole 34 Lemon-Rosemary Roasted Lamb and Potatoes 39 Pepper Jelly Glazed Bacon-Wrapped Shrimp 20 Potato and Kohlrabi Pancakes with Vadouvan Crème Fraîche and Herb Salad 14 Sausage and Grits Casserole 31 Shrimp and Sausage Jambalaya 58 Skillet Fries with Sausage and Baked Eggs 31 Skillet-Roasted Chicken with Peppers and Garlic 43 Sides Asparagus, Arugula, and Green Pea Riso? o 55 Cider Roasted Cabbage with Bacon 49 Bacon Bu? ercrunch Rice 55 Bacon Ke? le Corn 26 Bacon-Wrapped Asparagus 21 Bacon-Wrapped Green Beans 21 Broccoli-Rice Casserole 58 Celery Root and Potato Mash 49…

KEEP THEM CLEAN Be sure to clean your pans as soon as they’re cool enough to handle. Scrub gently with a stiff-bristle brush or a non-scratch scouring pad. Water leads to rust, so avoid submerging your cast iron cookware. As to whether or not to use soap—that’s up to you. We avoid it when possible in order to protect the precious seasoned surface. KEEP THEM DRY After rinsing, it’s crucial to dry your cookware completely. Wipe dry with a clean kitchen towel, then apply a very thin coat of vegetable oil, rubbing it into the surface. Heat on the stove over medium-low heat or in the oven at 300° until dry, about 10 minutes. Let cool; wipe surface with a clean kitchen towel, and heat for 5 more minutes. RESPECT…