Southern Cast Iron March/April 2021

The budding warmth of spring brings such inspiration to us all here at Southern Cast Iron. It inspires us to once again turn to garden-fresh vegetables and create memorable recipes that you, our fellow cast iron lovers, can turn to all season long. We’ve dedicated this new issue to that bounty and celebrate it at every opportunity. Right off the bat, our Honey-Butter-Roasted Root Vegetables (page 40) and Lemony Sugar Snap Peas and Leeks (page 41) put the spotlight on produce-packed accompaniments to any meal, while the abundance of simple one-pan suppers we packed in this issue, like our Shrimp, Artichoke, and Spinach Casserole (page 40), Smothered Pork Chops (page 33), and Supreme French Bread Pizza Casserole (page 25), make sure the main course never gets outshined by the sides. Another spring…

The cast-iron skillets from this American maker are among the finest in our collection, and when they added a Dutch oven to their product line late last year, we made sure to get our hands on one. The 4.5-quart pot is ideal for everyday baking, roasting, braising, and more. It’s very lightweight for its size, has large handles, and is pre-seasoned so you can start cooking with it right out of the box. fieldcompany.com; $295 TASTES & TOOLS ALABAMA CHANIN CANVAS HANDLE HOLDER Hot-to-the-touch handles have met their match with Alabama Chanin’s simple but stylish holders. Each one is handmade-to-order from organic cotton, fits most traditional skillet handles, and is machine washable to stay in tip-top shape between uses. $28 alabamachanin.com NASHVILLE JAM CO. BISCUITS AND JAM GIFT SET You never need a special occasion…

Nearly 20 years of endless hard work and dedication have gone into creating Daryl Shular’s Atlanta culinary empire, and now he feels it’s time to pay it forward. With a successful restaurant group under his belt, thanks in part to his own mentors who played a pivotal supporting role throughout his own food journey, he’s set his sights on fostering the education of up-and-coming chefs from across the country through his own culinary program and facility, Shular Institute. But to fully capture his impact on the current evolution of Southern cuisine, it’s essential to understand how and why his passion for cooking came to be and where it all started: shadowing his first—and arguably most important—mentor, his mother. “When I was a young kid, I always loved watching my mom cook,” Daryl…

SUPREME FRENCH BREAD PIZZA CASSEROLE Makes 6 to 8 servings With toasty bread cubes reminiscent of pizza crust, tons of toppings, and of course, a heaping portion of ooey-gooey cheese, we think you'll ditch the delivery pie come mealtime. 6 large eggs1¼ cups whole milk½ teaspoon kosher salt⅛ teaspoon ground black pepper7 cups lightly packed cubed day-old French bread1 pound ground mild Italian sausage2 cups shredded part-skim mozzarella cheese, divided1 cup shredded mild Cheddar cheese1 cup sliced pepperoni1 cup sliced fresh baby portobello mushrooms1 green bell pepper, diced1 cup diced white onion½ cup chopped sun-dried tomatoes, drained½ cup sliced black olives1 tablespoon chopped fresh oreganoGarnish: fresh oregano 1. In a very large bowl, whisk together eggs, milk, salt, and pepper; stir in bread. Let stand for 30 minutes. 2. Preheat oven to 350°. 3. In a…

PAN-SEARED PORK CHOPS WITH CREAMY MUSTARD SAUCE Makes 4 servings Busy weeknights are no match for these quick and easy pork chops. 2 teaspoons kosher salt2 teaspoons ground black pepper8 thin-cut boneless pork chops (about 1½ pounds total)¼ cup unsalted butter, divided1 large yellow onion, thinly sliced2 tablespoons all-purpose flour½ cup dry white wine2 teaspoons finely chopped fresh sage1½ cups heavy whipping cream2 tablespoons coarse-grain mustardGarnish: fresh sage 1. Sprinkle salt and pepper all over pork chops. 2. In a 12-inch cast iron skillet, melt 2 tablespoons butter over medium-high heat. Cook pork, in batches if necessary, and until browned, 3 to 4 minutes per side. Remove from skillet. 3. Melt remaining 2 tablespoons butter in skillet. Add onion; cook, stirring occasionally, for 2 minutes. Slowly stir in wine and sage; cook, scraping browned bits from…

SHRIMP, ARTICHOKE, AND SPINACH CASSEROLE Makes 6 to 8 servings A play on the well-loved dip, this casserole is both wholesome and hearty, filled with shrimp, pasta, artichokes, and spinach and then finished with a cheesy, crispy topping. 1 (10.5-ounce) can cream of mushroom soup1 (10-ounce) container refrigerated Alfredo sauce2 tablespoons sherry vinegar1 tablespoon Worcestershire sauce1 teaspoon lemon zest1 tablespoon fresh lemon juice1 clove garlic, grated¼ teaspoon kosher salt⅛ teaspoon ground black pepper1 pound medium fresh shrimp, peeled and deveined1 (16-ounce) box cavatappi pasta, cooked according to package instructions1 (14-ounce) can baby artichoke hearts, drained well and halved2 cups fresh baby spinach½ cup grated Parmesan cheese1 cup fresh bread crumbs2 tablespoons unsalted butter, melted 1. Preheat oven to 400°. Spray a 12-inch cast-iron skillet with cooking spray. 2. In a large bowl, whisk together soup,…