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Southern Cast IronSouthern Cast Iron

Southern Cast Iron Cast Iron Comfort Food 2018

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

What is comfort food? Many people consider this a personal question, and the answer even more so. One person may like chicken and dumplings, while another prefers creamy macaroni and cheese. For me, flaky buttermilk biscuits and peppery sausage gravy hit the spot every single time. We may not be able to define it, but when nothing else but a heaping helping of our favorite comfort food will do, we all know what we would choose. In this special issue, we’ve rounded up some of our heartiest breakfasts, tastiest snacks, most satisfying entrées, and sweetest desserts. From a cheesy grits casserole or loaded French fries to a skillet-size cookie or a bowl of hearty seafood chowder, these recipes are guaranteed to appeal to almost anyone’s sense of comfort. And since they're…

access_time2 min.
cleaning & care

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; wipe off excess. 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 400° for about 1 hour. Turn off oven, and let pan cool completely in oven. Repeat as necessary. Store in a cool, dry place. SEASONING TIP Be conservative when applying oil to your pans for seasoning. Using too much can result in a sticky residue. SCOUR POWER If you’re…

access_time12 min.
cozy   breakfast fare

APPLE CIDER DOUGHNUTS Makes 8 to 10 4 cups apple cider*2 tablespoons unsalted butter, softened1½ cups sugar, divided1 teaspoon vanilla extract1 large egg⅔ cup sour cream 2¼ cups all-purpose flour1½ teaspoons baking powder1¼ teaspoons apple pie spice, divided½ teaspoon kosher salt½ cup shredded Golden Delicious appleVegetable oil, for frying FIRST In a small Dutch oven, bring apple cider to a boil over medium-high heat. Boil until cider is reduced to 1 cup, about 40 minutes. Remove from heat. Let cool to room temperature. NEXT In a large bowl, beat butter, ½ cup sugar, and vanilla with a mixer at medium speed until combined. Add egg, beating until thick and pale, about 2 minutes. Beat in sour cream. NEXT In a medium bowl, whisk together flour, baking powder, ¼ teaspoon apple pie spice, and salt. With mixer…

access_time8 min.
comfort food   to share

SOUTHERN POUTINE Makes 6 to 8 servings 3 pounds russet potatoes, peeled and cut into ½-inch fries6 slices bacon, cut into ½-inch pieces¼ cup all-purpose flour¾ teaspoon kosher salt, divided¼ teaspoon ground black pepper2 cups beef broth2 sprigs fresh thymeVegetable oil, for fryingGarnish: cheese curds, chopped fresh parsley FIRST In a large bowl, cover cut potatoes with cold water. Let soak for at least 30 minutes. Drain, and pat dry. NEXT In a large cast-iron skillet, cook bacon over medium-high heat until crispy, about 8 minutes. Remove from skillet, and let drain on paper towels; reserve drippings in skillet. NEXT Reduce heat to medium. Add flour, ¼ teaspoon salt, and pepper. Cook, whisking constantly, until smooth, about 5 minutes. Gradually add broth, whisking until smooth. Add thyme; cook, stirring frequently, until thickened, about 10 minutes.…

access_time10 min.
soulful   soups and sides

SMASHED RED POTATOES WITH BACON Makes 4 to 6 servings 1 (28-ounce) bag baby red potatoes4 teaspoons kosher salt, divided6 slices applewood-smoked bacon, cut into ½-inch pieces6 cloves garlic, smashed¼ cup fresh rosemary sprigs½ teaspoon ground black pepperGarnish: fresh rosemary FIRST In a large cast-iron Dutch oven, bring potatoes, 3 teaspoons salt, and water to cover to a boil over medium-high heat. Cook until tender, 15 to 20 minutes; drain. NEXT In a 12-inch cast-iron skillet, place bacon, and heat over medium-high heat. Cook, stirring occasionally, until crisp, about 8 minutes. Remove bacon using a slotted spoon, and let drain on paper towels. LAST Arrange half of potatoes, half of bacon, 3 garlic cloves, 2 tablespoons rosemary, ½ teaspoon salt, and ¼ teaspoon pepper in an even layer in skillet; using a spoon, smash potatoes.…

access_time11 min.
wholesome   meats and mains

CHICKEN BROCCOLI RICE CASSEROLE Makes 6 to 8 servings 5 cups roughly chopped fresh broccoli florets2 cups chopped cooked chicken1 cup converted rice,* cooked according to package directions2 cups shredded sharp Cheddar cheese, divided1 cup sour cream½ cup mayonnaise1 tablespoon Creole mustard1 teaspoon kosher salt½ teaspoon onion powder½ teaspoon garlic powder¼ teaspoon ground black pepper¼ cup fresh bread crumbs, lightly toasted¼ cup grated fresh Parmesan cheese FIRST Preheat oven to 350°. NEXT In a 10-inch cast-iron skillet, bring 2 cups water to a boil over high heat. Add broccoli, and cook until crisp-tender, about 3 minutes. Drain well, and wipe skillet dry. NEXT In a large bowl, stir together broccoli, chicken, cooked rice, 1 cup Cheddar, sour cream, mayonnaise, mustard, salt, onion powder, garlic powder, and pepper. Spoon mixture into skillet. Loosely cover with foil. LAST…

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