Southern Cast Iron Cook: Real Food Every Day - August 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
Frequency:: Bimonthly

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in this issue

In this issue

from the editor

I HAVE TO BE HONEST. MOST EVENINGS, I EAT DINNER FROM A BOWL. I love the ease and comfort of a wholesome pasta or grain-based dish on busy weeknights. These versatile meals allow me to be creative with ingredients I already have, and I hope this issue will be a jumping-off point for you to do the same. Our one-pot pasta recipes, beginning on page 15, are quick to prepare and so satisfying. The Butternut Squash Pasta on our cover is simply brilliant—the cooked squash becomes a rich sauce without the addition of cream—and only has nine ingredients, many of which you likely already have. I promise you’ll want to make it over and over again. Two items I always have stocked in my pantry and refrigerator are coconut milk and…

2 min

In this issue

FALL SPICE BLENDS

Whip up these cozy fall spice blends to use in seasonal baking recipes, like our Apple Chai Cake, Apple Muffins, and Apple Skillet Cake (recipes starting on page 87). CHAI SPICE Makes about ½ cup ½ cup (38 grams) ground cardamom2½ tablespoons (15 grams) ground cinnamon4 teaspoons (8 grams) ground ginger2 teaspoons (4 grams) ground clove2 teaspoons (4 grams) ground black pepper 1. In a small bowl, stir together all ingredients. Store in an airtight container for up to 6 months. PUMPKIN PIE SPICE Makes about ½ cup ½ cup (38 grams) Cinnamon2½ tablespoons (15 grams) Ginger2 teaspoons (4 grams) Nutmeg2 teaspoons (4 grams) Allspice 1. In a small bowl, stir together all ingredients. Store in an airtight container for up to 6 months. APPLE PIE SPICE Makes about ½ cup ½ cup (38 grams) Cinnamon2½ tablespoons (15 grams) Nutmeg4 teaspoons…

1 min

In this issue

APPLES

Apple-Sage Pork Chops Makes 4 servings With minimal prep and a cook time under 30 minutes, this is the perfect dish to whip together after a day at the market. 3 tablespoons unsalted butter, divided4 (8-ounce) bone-in pork chops1¼ teaspoons kosher salt½ teaspoon ground black pepper2 medium Honeycrisp apples, cored and thinly sliced1 small red onion, thinly sliced3 tablespoons chopped fresh sage½ cup dry white wine2 teaspoons Dijon mustard Garnish: chopped fresh sage 1. In a large skillet, heat 1 tablespoon butter over mediumhigh heat. Sprinkle pork with salt and pepper. Add pork to skillet; cook, turning once, until browned, about 5 minutes per side. Remove from pan; set aside. 2. Reduce heat to medium; melt remaining 2 tablespoons butter in skillet. Add apples, onion, and sage; cook, stirring occasionally, until crisp-tender, about 5 minutes.…

2 min

In this issue

One Pot of WONDERFUL

Pancetta Carbonara Makes 6 servings Carbonara lovers, rejoice! We’ve revamped this classic, creamy pasta dish by balancing out the cream and cheese with low-sodium chicken broth so you can enjoy it in all of its glory with none of the guilt. 1½ cups diced pancetta4 cloves garlic, minced1 (32-ounce) container low-sodium chicken broth½ teaspoon kosher salt1 (12-ounce) package bucatini pasta2 large eggs¾ cup shredded Parmesan cheese½ cup heavy whipping cream3 tablespoons chopped fresh sage¼ teaspoon ground black pepperGarnish: chopped fresh sage, shredded Parmesan cheese, ground black pepper 1. Heat a large Dutch oven over medium heat. Add pancetta; cook, stirring occasionally, until crisp, about 12 minutes. Remove pancetta using a slotted spoon, and let drain on paper towels. 2. Add garlic to Dutch oven; cook until fragrant, about 30 seconds. Add broth and salt; cover…

6 min

In this issue

SHEET PAN SUPPERS

Orange-Apple Stuffed Branzino Makes 2 servings No need to compare apples to oranges when you can enjoy them both in this autumnal stuff ed branzino. With its mild, delicate flavor, this dish will even tempt the picky eaters in your life. 2 (1-pound) whole branzino, scaled and gutted½ small navel orange, sliced½ small Honeycrisp apple, cored and sliced2 tablespoons chopped fresh thyme2 tablespoons unsalted butter, softened¾ teaspoon kosher salt, divided½ teaspoon ground black pepper, divided1 large bunch lacinato kale, trimmed1 medium red onion, cut into wedges1 tablespoon unsalted butter, meltedGarnish: chopped fresh thyme 1. Preheat oven to 350°. 2. Line a 17½x12½-inch rimmed baking sheet with parchment paper. 3. Stuff branzino with oranges and apples. Place on one side of prepared pan. In a small bowl, stir together thyme, butter, ½ teaspoon salt, and ¼ teaspoon…

4 min

In this issue

cozy weeknight gathering

Blood Orange-Brandy Punch Makes 8 servings This sparkling cocktail punch has just the right amount of fizz, plus it’s a cinch to stir together. 2 lemons3 cups fresh blood orange juice1½ cups brandy1 vanilla bean, split lengthwise, seeds scraped and reserved2 teaspoons bitters Pinch kosher salt2 (750-ml) bottles dry sparkling wine, chilledGarnish: blood orange slices 1. Juice 1 lemon into a large container. Slice remaining lemon, and add to juice. Stir in orange juice, brandy, vanilla bean and reserved seeds, bitters, and salt. Cover and refrigerate for 1 day, stirring occasionally. 2. Discard vanilla bean. Divide mixture between 2 serving pitchers. Just before serving, pour one bottle sparking wine into each pitcher. Garnish with blood orange slices, if desired. Serve immediately. Roasted Butternut Squash and Fennel Salad with Sumac-Sesame Vinaigrette Makes 8 servings Sumac is a beautiful, deep…

7 min