Southern Cast Iron March/April 2022

If there’s one thing I love most about this time of year—besides the warmer weather and longer days—it’s all the colorful, plentiful produce that appears at markets. It’s the time for fresh meals with fresher ingredients, and this issue of Southern Cast Iron is here to help you make the most of all the goodness this season brings. That’s why I’m thrilled to share the lineup with all our fellow ironware lovers. Kicking things off, there’s a simple yet impressive Easter spread (page 31) that you and your family will love for its unique flavors and mostly one-pan methods. The celebration-worthy Cornbread- and Herb-Crusted Pork Loin and array of hearty sides like Deviled Egg Potato Salad are sure to make this the tastiest spring feast yet. And for those times when you…

FREDERICKSBURG CAST IRON CO. NO. 10 SKILLET The family behind one of the South’s newest cast iron makers has more than three decades of production experience, and they’ve moved into the cookware market with the launch of their first 10-inch skillet. Proudly made in Texas, the pan’s ultra-smooth cooking surface is virtually nonstick even before seasoning, making it ideal for first-time cast iron users, and the long, lightweight handle makes transferring the pan easy. Get your No. 10 skillet today, and stay tuned for more from Fredericksburg. $160; fbgcastiron.com SHOW US WHAT YOU’RE COOKING! POST ON SOCIAL MEDIA WITH #SOUTHERNCASTIRON FOR A CHANCE FOR YOUR CAST IRON CREATIONS TO BE FEATURED IN A FUTURE ISSUE OF SOUTHERN CAST IRON One Pot Shrimp Scampi over Orzo @dianemorrisey TRUMBULL, CONNECTICUT Herbed Spinach Ricotta Cannelloni @cheftillie CHARLOTTE, NORTH CAROLINA Biscuit Chicken Pot Pie @cookingformysoul ANN…

There’s something to be said about a chef who stands out from the crowd in this day and age. But Alabama all-star Roscoe Hall isn’t satisfied with just differentiating himself from his peers. For him, the thrill of being a chef makes the most sense when he’s able to tap into his artistic side. That’s why, over the course of his career, he’s made it his mission not only to cook exceptional food but to help up-and-coming chefs become successful in the restaurant industry while also embracing their creativity. And he’s taking a page from his own book. “When I was coming up, it was the ’90s,” Roscoe says. “It was pretty punk rock to be cooking at the time. Being in the kitchen was like being in a band back…

BANANAS FOSTER Makes 4 servings While most restaurant versions involve dramatic flames, this at-home adaptation is easier to execute but just as decadent. ¼ cup unsalted butter¼ cup firmly packed dark brown sugar½ teaspoon ground cinnamon⅓ cup spiced dark rum½ cup chopped pecans, toasted¼ cup cane syrup¼ teaspoon kosher salt4 medium ripe bananas, halved lengthwiseVanilla ice cream, to serve 1. In a 12-inch cast-iron skillet, melt butter over low heat. Add brown sugar and cinnamon; cook, stirring constantly, until sugar is dissolved, 3 to 4 minutes. Increase heat to medium. Add rum; cook, stirring frequently, for 3 minutes. Stir in pecans, cane syrup, and salt; cook for 1 minute. Add bananas; cook for 2 minutes, gently turning bananas to coat. Serve immediately with ice cream. KITCHEN TIP To toast pecans, cook them in a dry skillet…

BROWN BUTTER CARROT SOUFFLÉ Makes 6 servings Sweet, rich, and buttery—this simple side is exactly what you need to round out your Easter feast. 2 pounds carrots, peeled and cut into ½-inch pieces¼ cup salted butter⅓ cup sugar3 tablespoons all-purpose flour2 teaspoons curry powder1 teaspoon baking powder1 teaspoon kosher salt3 large eggs 1. Preheat oven to 350°. 2. In a medium enameled cast-iron Dutch oven, bring carrots and water to cover to a boil over high heat. Cook until very tender, 15 to 20 minutes. Drain well. 3. Wipe pot dry. Add butter; cook over medium heat until fragrant and browned. Pour brown butter into a small bowl. 4. In the work bowl of a food processor, process carrots for 30 seconds, scraping sides of bowl as needed. Add brown butter, sugar, flour, curry powder, baking powder,…

MINESTRONE WITH SWISS CHARD Makes about 3 quarts (photo on page 41) Don’t skimp on the Chard-Pecan Pesto that’s served with this—it’s bright, flavorful, and complements the soup perfectly. 1 tablespoon olive oil1 cup chopped yellow onion1 cup chopped celery1 cup sliced carrots2 tablespoons minced garlic2 (32-ounce) cartons vegetable broth2 (14.5-ounce) cans fire-roasted diced tomatoes, drained2½ cups frozen field peas with snaps2 cups chopped peeled Yukon gold potato1 tablespoon kosher salt1 teaspoon dried oregano¼ teaspoon crushed red pepper¼ teaspoon ground black pepper1 smoked turkey leg1 cup ditalini pasta2 cups chopped fresh Swiss chard (stems included)1 (15-ounce) can dark red kidney beans, rinsed and drainedChard-Pecan Pesto (recipe follows) 1. In a 6-quart cast-iron Dutch oven, heat oil over medium heat. Add onion, celery, carrots, and garlic. Cook, stirring occasionally, until softened, about 10 minutes. Stir…