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Southern Cast IronSouthern Cast Iron

Southern Cast Iron Cast Iron Comfort Food 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.

Country:
United States
Language:
English
Publisher:
Hoffman Media
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6 Issues

IN THIS ISSUE

access_time1 min.
the comfort of cast iron

There’s something inherently comforting about cast iron. From the moment you haul out your hefty skillet, you just know that good things are about to happen in your kitchen. For some of us, that comfort is fueled by nostalgia—fond memories of all the meals made in our heirloom pans. For others, it’s comforting enough just knowing that cast iron is on our side, helping us fry steadily, sear superbly, and bake confidently.Whatever you’re craving, this special issue has a recipe for you. We’ve pulled together some of our favorite castiron comfort foods, grouping them by flavor so that when you get a hankering, you'll know right where to go. From fried delights and cheesy comforts to perfect pasta and easy desserts, we’ve got you covered.So go on and dig in—your…

access_time7 min.
crunchy fried bites

NASHVILLE-STYLE HOT FRIED CHICKEN WINGSMakes about 6 servingsChicken:Vegetable oil, for frying3 cups all-purpose flour1½ tablespoons kosher salt1 tablespoon ground black pepper2 teaspoons onion powder2 cups whole buttermilk3 pounds chicken wings, halved at the joint (tips left on)Sauce: 4 to 5 tablespoons hot sauce2 tablespoons firmly packed light brown sugar4 teaspoons distilled white vinegar2 teaspoons smoked paprika1 teaspoon kosher saltFIRST For chicken: In a large Dutch oven, pour oil to halfway full, and heat over medium heat until a deep-fry thermometer registers 350°.NEXT In a shallow dish, stir together flour, salt, pepper, and onion powder. In a medium bowl, place buttermilk. Working in batches, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, letting excess drip off; dredge in flour mixture, pressing gently to adhere coating. Place chicken on…

access_time7 min.
cheesy melty goodness

EXTRA-CHEESY MAC AND CHEESEMakes 8 to 10 servings¼ cup unsalted butter¼ cup all-purpose flour2½ cups whole milk1½ teaspoons dry mustard1 teaspoon kosher salt½ teaspoon ground black pepper¼ teaspoon ground nutmeg6 ounces processed cheese product,* cubed1¼ cups shredded sharp Cheddar cheese, divided1 pound elbow macaroni, cooked according to package directionsFIRST In a 12-inch cast-iron skillet, melt butter over medium-low heat. Whisk in flour; cook, stirring constantly, until bubbly, about 3 minutes. Gradually whisk in milk until smooth. Add mustard, salt, pepper, and nutmeg; cook, stirring frequently, until thickened, about 5 minutes. Stir in cheese product and 1 cup Cheddar until melted. Remove from heat; add cooked pasta, stirring until combined. Sprinkle with remaining ¼ cup Cheddar.LAST Preheat oven to broil. Broil until golden brown and bubbly, about 5 minutes.*We used Velveeta.GRILLED…

access_time8 min.
cozy soups & breads

FRENCH ONION SOUPMakes 8 to 10 servings½ pound thick-cut bacon, chopped1 cup unsalted butter3 pounds yellow onions, sliced4 cloves garlic, smashed4 bay leaves4 sprigs fresh thyme2 teaspoons kosher salt1 teaspoon ground black pepper1 cup sherry¼ cup all-purpose flour2 (32-ounce) cartons beef broth1 baguette, sliced ½ inch thick3 cups freshly grated Gruyère cheeseFIRST In a large cast-iron Dutch oven, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pot. Melt butter in pot. Add onion, garlic, bay leaves, thyme, salt, and pepper; cook, stirring frequently, until onions are very soft and caramelized, about 35 minutes.NEXT Add sherry, and bring to a boil. Reduce heat, and simmer until sherry has evaporated, about 6 minutes. Discard bay leaves and thyme.…

access_time6 min.
perfect pasta dishes

PASTALAYAMakes about 6 servings2 tablespoons olive oil1 (1-pound) package smoked sausage,* sliced1½ pounds large fresh shrimp, peeled and deveined1 tablespoon plus ¾ teaspoon Creole seasoning, divided1 cup chopped yellow onion½ cup chopped green bell pepper½ cup chopped celery4 cloves garlic, thinly sliced1 (28-ounce) can whole plum tomatoes*1 cup low-sodium chicken broth2 teaspoons dried oregano1 teaspoon sugar½ teaspoon kosher salt1 (16-ounce) box linguineGarnish: chopped green onion, lemon halvesFIRST In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add sausage; cook, stirring frequently, until browned, about 6 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. Add shrimp to skillet, and sprinkle with ¾ teaspoon Creole seasoning. Cook, stirring frequently, until just pink, about 2 minutes. Remove from skillet; set aside.NEXT Add onion, bell…

access_time11 min.
hearty suppers & sides

POT ROAST STEAKMakes about 6 servings1 (3-pound) mock filet of beef (chuck shoulder tender)3 teaspoons kosher salt, divided2½ teaspoons ground black pepper, divided½ cup all-purpose flour3 tablespoons canola oil2 (8-ounce) packages fresh baby portobello mushrooms, sliced1 large yellow onion, chopped2 cloves garlic, minced2 tablespoons tomato paste¾ cup dry red wine1 (28-ounce) can whole plum tomatoes, drained and lightly crushed10 sprigs fresh thyme1 tablespoon red wine vinegarGarnish: chopped fresh parsleyFIRST Preheat oven to 325°.NEXT Cut beef into 1½-inch-thick steaks. Season steaks with 2 teaspoons salt and 2 teaspoons pepper. Dredge in flour, shaking off excess.NEXT In a 12-inch cast-iron skillet, heat oil over medium-high heat. When skillet begins to smoke, add steaks. Cook, working in batches, until browned, 3 to 4 minutes per side. Remove from skillet; set aside.NEXT Add mushrooms…

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