Table of contents for September/October 2018 in Southern Cast Iron

This is my first cast-iron skillet. My maternal grandmother gave it to me when I was 22 years old, just a few months out of college and getting ready to move to a new city to start my career. The skillet was part of a “pounding,” which she explained was an old-fashioned community event to help someone establish a household. (Through my own research, I’ve found this was common practice to welcome a new local pastor or minister, particularly among Quakers and Methodists.) The name came from what the person was traditionally given—a pound of flour, a pound of sugar, a pound of butter, a pound of produce, etc., plus a few pieces of cookware and cleaning products. My grandmother knew then, like we do now, that a cast-iron skillet…

YARD BIRD SOUTHERN MIAMI, FLORIDA Stuffed with rich, gooey Nutella, these puffy, melt-in-your-mouth beignets are generously dusted with powdered sugar for the perfect finish. @ybsouthern THE ORDINARY CHARLESTON, SOUTH CAROLINA These gorgeous New Orleans-style barbecue shrimp are a hot item at this Lowcountry mainstay. You’ll want an extra piece of bread to soak up all the savory sauce. @eattheordinary CAFÉ B METAIRIE, LOUISIANA These hand pies are filled with sweet, tender apples, fried to a glorious golden crisp, and sprinkled with sugar for a delicate crunch. This fresh fall treat isn’t always on the ever-changing menu, but when it is, folks can’t get enough. @cafebmetairie HENRIETTA RED NASHVILLE, TENNESSEE Brunch doesn’t get any better than this soft-baked monkey bread. Dripping with a creamy orange glaze, this brunch-only dish is definitely…

APPLE, OAT, AND MOLASSES SKILLET COOKIE Makes 1 (10-inch) cookie We love a good skillet cookie, and this one—filled with rich molasses, chopped apples, and just enough spice—will be on our baking list every weekend. 1 cup unsalted butter, softened1⅓ cups firmly packed light brown sugar1 teaspoon vanilla extract1 large egg3 tablespoons molasses1¾ cups all-purpose flour1 teaspoon baking soda1 teaspoon apple pie spice½ teaspoon kosher salt1 cup plus 2 tablespoons old-fashioned oats, divided1 cup chopped Gala or Braeburn apple, divided (about 1 medium apple)2 teaspoons granulated sugarCaramel sauce, to serve FIRST Preheat oven to 325°. Spray a 10-inch cast-iron skillet with baking spray with flour. NEXT In a large bowl, beat butter, brown sugar, and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to…

MAPLE PECAN SWIRL BLONDIES Makes about 16 We love the buttery sweetness that maple syrup adds to these moist bars. ¾ cup unsalted butter, melted½ cup firmly packed light brown sugar⅓ cup maple syrup3 large eggs, divided1 teaspoon vanilla extract2 cups all-purpose flour½ teaspoon kosher salt½ teaspoon baking powder¾ cup chopped pecans, divided1 (8-ounce) package cream cheese, softened½ cup granulated sugarMaple Caramel Sauce (recipe follows) FIRST Preheat oven to 350. Spray a 10-inch cast-iron skillet with cooking spray. NEXT In a large bowl, whisk together melted butter, brown sugar, maple syrup, 2 eggs, and vanilla until combined. In a small bowl, whisk together flour, salt, and baking powder until combined. Stir flour mixture into butter mixture until combined; stir in ½ cup pecans. Spread two-thirds of batter into prepared pan.…

SMOKED SAUSAGE AND ROASTED PEPPER RIGATONI Makes 8 to 10 servings Rich tomato sauce clings to every nook and cranny of the rigatoni in this flavor-packed supper. 1 (28-ounce) can crushed tomatoes with basil1 (16-ounce) jar roasted red peppers, drained1 tablespoon vegetable oil1 pound smoked sausage, sliced1 cup chopped onion1 pound rigatoni8 cups cold water2¾ teaspoons kosher salt, divided¼ cup chopped fresh basil2 teaspoons dried oregano½ teaspoon garlic powder½ teaspoon crushed red pepper½ cup grated fresh Parmesan cheese Garnish: chopped fresh basil, crushed red pepper FIRST In the container of a blender, pulse together tomatoes and roasted red peppers until smooth. NEXT In a deep 12-inch cast-iron skillet, heat oil over medium-high heat. Reduce heat to medium. Add sausage and onion; cook until sausage is browned, about 10 minutes. Remove…

The love of food was ingrained in me at an early age. My mother leaned toward the sweeter side. She was always baking up delights such as warm apple crisps and Michigan blueberry pies. My father, on the other hand, traveled the more savory and comforting route, whipping up homemade sheet-pan pizzas, anything grill-worthy, and nachos—large, heaping, multilevel nachos. I love nachos. There’s no other way to say it. Nachos are, for me, the absolute perfect bite. The melty, ooey-gooey goodness of cheese, combined with the crispiness and coolness of your chosen toppings, and the constant quest to gather all the components onto one perfectly crunchy and warm tortilla chip each and every time—I love it all. Over the years I’ve made nachos in various forms and fashions: classic, queso…

Breads Apple-Pear Muffins 30 Buttermilk Herb Corn Muffins 91 Flaky Buttermilk Biscuits 104 Fluffy Dinner Rolls 11 Molasses Walnut Banana Bread 59 Pear and Butternut Squash Pull-Apart Bread 26 Pimiento Cheese Cornbread 102 Desserts Apple, Oat, and Molasses Skillet Cookie 31 Apple, Pear, and Pecan Cobbler 27 Caramel-Filled Brownies 96 Carrot Cake Bars 104 Maple Pecan Swirl Blondies 60 Pear Almond Skillet Cake 30 Skillet Peanut Butter and Jelly Cookie 96 Streusel-Topped Fudgy Brownies 102 Toasted Rice Pudding 31 Doughs Sour Cream Pastry Dough 47 Mains Bacon, Sun-Dried Tomato, and Spinach Quiche 51 Beef Roast with Potatoes 42 Beef Short Ribs with Potlikker Cheese Grits 35 Caribbean Seafood Pepper Pot 85 Chicken Quarters with Hearty Root Vegetables 42 Chili-Spiced Beef and Egg Noodles 73 Fried Gulf Oysters with Oyster Gravy…

ROASTED TURKEY BREAST WITH SQUASH AND SPROUTS Makes 6 servings Make Sunday supper feel like Thanksgiving any time of year with this easy-to-prep turkey and side. 3 tablespoons unsalted butter, softened4 tablespoons chopped fresh sage, divided2 tablespoons orange zest1 tablespoon fresh thyme leaves1½ teaspoons kosher salt, divided½ teaspoon ground black pepper1 (7-pound) bone-in skin-on fresh or thawed frozen turkey breast2 small navel oranges, cut into wedges or roundsRoasted Squash and Sprouts (recipe follows)Garnish: fresh sage FIRST Preheat oven to 425°. NEXT In a small bowl, stir together butter, 2 tablespoons sage, zest, thyme, 1 teaspoon salt, and pepper. Gently loosen skin from turkey, keeping skin intact. Rub butter mixture under skin. NEXT Place orange wedges in a 6-quart cast-iron Dutch oven. Place turkey, skin side up, on oranges. Sprinkle with…

When more than 100 cast iron collectors get together, it’s sure to be a good time. If those collectors happen to be members of the Griswold & Cast-Iron Cookware Association (G&CICA)—an organization comprised of cast iron enthusiasts who share information about vintage cast iron, help prevent the distribution of fake vintage pieces, and assist in appraising and refurbishing pieces—the party is more likely to have the atmosphere of a family reunion. And each year during the G&CICA National Convention, that’s exactly what you’ll find. The buzz builds as men and women greet each other with hugs and claps on the back, share stories of their latest antiques store finds, swap tips for how to best reseason a stripped cast-iron pan, and give each other directions to their new favorite flea…

Born and raised on the small Caribbean island of St. Lucia, educated in England, and now spearheading two of New Orleans’ most buzzed-about restaurants, Nina Compton has crafted a unique perspective on food. She left her island home with the notion of becoming a chef, enrolled in culinary school in the United States, and has been raising the bar ever since. Nina got her culinary start at famed big-city restaurants, apprenticing at DANIEL in New York City under Chef Daniel Boulud and later working as chef de cuisine at Scott Conant’s Scarpetta in Miami. She first stepped on New Orleans soil when the hit TV show Top Chef came calling—on which she became the Season 11 runner-up and fan favorite. After living in the Crescent City while competing on the…

STREUSEL-TOPPED FUDGY BROWNIES Makes 12 Inspired by our love for coffee cake’s crumbly top (and our addiction to chocolate), these brownies are our new favorite. Topping: ½ cup all-purpose flour¼ cup chopped peanuts3 tablespoons firmly packed light brown sugar1½ tablespoons unsweetened cocoa powder3 tablespoon cold unsalted butter, cubed Brownies: 1 cup sugar½ cup unsalted butter, melted2 large eggs1 teaspoon vanilla extract½ cup all-purpose flour⅓ cup unsweetened cocoa powder½ teaspoon baking powder⅛ teaspoon kosher salt FIRST Preheat oven to 350°. Spray a 10-inch square cast-iron skillet with cooking spray. NEXT For topping: In a small bowl, stir together flour, peanuts, brown sugar, and cocoa. Using your hands, knead in cold butter until mixture is crumbly. Refrigerate until ready to use. NEXT For brownies: In a medium bowl, whisk together sugar, melted…

TOWNSEND PURE CANE SORGHUM This thick, sweet sorghum has been milled on the same family farm in Jeffersonville, Kentucky, since the late 1800s. Try it with the Sorghum and Chili Roasted Potato Wedges on page 58. $3.50 for 1 (8-ounce) jar; townsendsorghummill.com FINEX DUTCH OVEN This newly introduced cast-iron Dutch oven features multiple helpful pour spouts thanks to its octagonal shape, and is easy to carry thanks to quick-cooling coiled handles. Not only can it go from stove top to oven with ease, this piece’s thick, sturdy walls mean it cooks at a steady temperature, and holds heat longer. Put it to use with one of our succulent roasts, starting on page 33. $300; finexusa.com LODGE ENAMELED CAST IRON & STONEWARE CARE KIT Equipped with a bottle of cleaner, a…

Standing at a stove surrounded by the culinary chaos of a restaurant kitchen—dishes flying, waitstaff speeding around corners, and line cooks vigorously chopping—Jesse Houston thrives as long as he has his two greatest comforts: a wooden spoon and his cast-iron skillet. “It just feels right,” says the executive chef and owner of Fine & Dandy in Jackson, Mississippi. “It feels like I’m taking a step back to a slower, simpler time, especially in this fast, high-paced world.” A Californian by birth who was raised in Dallas, Texas, Jesse didn’t grow up immersed in Southern culture. But this “born-again Southerner,” as he calls himself, was no stranger to the classic culinary tools of Southern-rooted cooking. “My great-grandmother lived in Marlow, Oklahoma, and she cooked everything in cast iron,” Jesse says. “I…

ONION TARTE TATIN Makes 1 (12-inch) tart We can't get enough of this savory twist on the French dessert pastry—the cast-iron skillet helps the onions in this upside-down tart caramelize and become deliciously sweet. 2 medium yellow onions1 medium red onion¼ cup unsalted butter2 tablespoons balsamic vinegar2 tablespoons honey1 tablespoon chopped fresh thyme¼ teaspoon kosher salt¼ teaspoon ground black pepper¼ cup finely grated fresh Parmesan cheese½ (17.3-ounce) package frozen puff pastry, thawedGarnish: fresh thyme leaves FIRST Preheat oven to 400°. NEXT Cut each onion lengthwise into 12 wedges, leaving root ends intact. NEXT In a 12-inch cast-iron skillet, melt butter over medium heat. Add onions; cook, turning occasionally, until just beginning to brown, about 5 minutes. Add vinegar and honey; cook for 5 minutes. Add thyme, salt, and pepper; sprinkle…

ELSIE’S PLATE & PIE This newly established Government Street staple is the place to go to feed your Southern (and Creole) cravings. From the pepper jelly-topped pimiento cheese to the mouthwatering Louisiana Poulet Pot Pie to the warm, flaky-crusted apple pie topped with a generous scoop of ice cream, we couldn’t get enough at this modern take on down-home fare. 3145 Government Street, Baton Rouge, LA 70806, elsiespies.com CECELIA CREOLE BISTRO Our team was welcomed to the city with a dinner at this new downtown hotspot, and it did not disappoint. With classics like Shrimp & Grits and gumbo as well as a to-die-for Maple-Bourbon Glazed Cornbread with Whipped Cinnamon Butter served in a hot cast-iron skillet, this casual bistro hits only high notes. 421 North 3rd Street, Baton Rouge,…

BEER AND MUSTARD BOILED PEANUTS Makes about 12 servings If you love boiled peanuts, these are a must-try. Save the craft brews for drinking—a cheaper beer works great for this. 2 pounds unshelled raw peanuts, rinsed6 (12-ounce) cans lager beer1 (10-ounce) bottle stone-ground mustard1 tablespoon kosher salt½ teaspoon ground red pepper FIRST In a large enamel-coated cast-iron Dutch oven, combine peanuts and water to cover. Let stand for 30 minutes. Drain. Return peanuts to Dutch oven. LAST Add beer, mustard, salt, and red pepper; bring to a boil over medium-high heat. Reduce heat; simmer, partially covered, until tender, about 6 hours, adding water, 1 cup at a time, as needed. (Peanuts should stay submerged in liquid.) Let cool in cooking liquid. Refrigerate for up to 1 week in an airtight…

SEASONED 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 to use soap—that’s up to you. We avoid it when possible to protect the 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 stovetop 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 YOUR CAST IRON Taking care…