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Southern Cast IronSouthern Cast Iron

Southern Cast Iron September/October 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_time2 min.
my first 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 is…

access_time1 min.
4 ways to use your dutch oven

ROASTING Craving a tender, fall-apart roast? Look no further than your Dutch oven. Because it can go from stovetop to oven, you can sear the meat for an irresistible caramelized flavor before baking it low and slow. PRESERVING Make the most of the season’s produce with a batch of homemade Dutch oven jam. From tangy late-summer tomato to warmly spiced apple, you can enjoy these fresh flavors long after their season has passed. SIMMERING From spicy chilis to hearty stews, Dutch ovens keep these soul-warming delights cooking at a consistent temperature to avoid scorched bottoms. As a plus, they’ll help keep your soups warmer longer when brought to the table. BAKING Because cast-iron Dutch ovens maintain a high and steady heat, they help give rustic loaves of bread a fluffy interior and a golden-brown crust.…

access_time1 min.
tastes & tools

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 pan scraper, a scrub brush,…

access_time1 min.
served in cast iron

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 worth waking up for. @henrietta_red…

access_time1 min.
dinner’s honor roll

FLUFFY DINNER ROLLS Makes 12 To prep ahead of time, shape the rolls and then refrigerate, covered, overnight. Save the last rise until before dinner by setting the skillet in a warm place to rise until the rolls have doubled in size. ¼ cup warm water (105° to 110°)1 teaspoon active dry yeast¾ cup warm whole buttermilk (105° to 110°)6 tablespoons unsalted butter, melted and divided¼ cup sugar4½ cups all-purpose flour, divided2 large eggs1½ teaspoons kosher saltGarnish: coarse sea salt FIRST In a small bowl, stir together ¼ cup warm water and yeast. Let stand until mixture is foamy, about 5 minutes. In another small bowl, whisk together buttermilk, 4 tablespoons melted butter, and sugar. NEXT In the bowl of a stand mixer fitted with the dough hook attachment, beat yeast mixture, buttermilk mixture, 2¼…

access_time4 min.
jesse houston

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 remember she…

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