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Fine Cooking

Fine Cooking Cast-Iron Cooking 2018

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Fine Cooking offers knowledge and inspiration for passionate cooks. The November/December 2020 issue contains recipes featuring seasonal ingredients such as pomegranates, root vegetables, and cool-weather greens, plus easy weeknight dishes for a busy holiday season. Other special sections include three perfect turkeys for Thanksgiving—from a classic brined bird to an asado-style spatchcocked turkey, to soy-miso-glazed breasts—a classic Christmas menu, and a selection of beautiful maple desserts. Every issue of Fine Cooking includes numerous unique and delicious recipes as well as helpful tips and guidelines to ensure that each recipe you try at home turns out as beautiful and tasty as it appears in the magazine photos.

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Country:
United States
Language:
English
Publisher:
Meredith Corporation
Frequency:
Bimonthly
BUY ISSUE
R 144,93
SUBSCRIBE
R 434,51
6 Issues

in this issue

1 min.
weighing in on cast iron

IF YOU’RE EVER STUCK ON A DESERT ISLAND with just one pan, you’d better hope it’s a cast-iron skillet; its heavy weight, nonstick surface, and heat-retaining properties make it a perfect choice whether you’re searing, roasting, baking, frying, or braising. The recipes in this special issue of Fine Cooking, from appetizers to desserts, could be made in other types of pans but are particularly suited to take advantage of cast-iron’s great benefits. You’ll discover many new reasons to pull out the classic skillet (Black-Pepper-Crusted Beef Tenderloin with Chimichurri Sauce, p. 40); simmer away in a cast-iron Dutch oven (Pork Stew with Winter Vegetables, p. 32); turn up the heat on a griddle (Cornmeal Blueberry Pancakes with Spiced-Maple Butter, p. 66); and more. Plus, check out Heavy Metal 101 (pp. 14–18)…

1 min.
on the web

Easy One-Pan Dinner Recipes Thirty-minute meals are a lifesaver, sure, but sometimes they really keep you on your toes for all 30 minutes. These sheet-pan dinner recipes are an entirely different breed of easy weeknight meal: Your main course and side dish roast or broil together on a single sheet pan, and they’re largely hands-off once the prep work’s done. Find it at FineCooking.com/sheet-pan. ONE-POT MEALS Hearty and cozy, a one-pot meal is the quintessential comfort food. Flavor-infused broths, rich sauces, tender meats and vegetables—they warm and nourish us body and soul. And, they’re perfect for casual family dinners as well as entertaining. Plus, they’re simple to make. Get the recipes at FineCooking.com/one-pot. Digital Editions Fine Cooking’s tablet editions—available for iPad, Windows, and Android devices—are the same gorgeous issues you love but full of interactive…

1 min.
where else but charleston?

SHRIMP + GRITS Recipe provided by Fred Neuville of Fat Hen | Serves 6 INGREDIENTS: 2lbs. 26-30 count shrimp, peeled + de-veinedOne Large red, yellow, and green bell pepper, julienneOne Medium yellow onion, medium dice1 ¼ lb. Tasso ham, small dice6 tbsp. Minced garlic5 Shallots, small dice3 ¼ cup White wine1 ¾ qt. Heavy cream2 ½ oz. Lemon juice½ qt. Grits2 qt. Water5 oz. Bacon, cooked crumbled4 ½ cup Half and half1 ½ cup Parmesan cheese2 tbsp. Vegetable oil To thicken, Buerre Manie To taste, salt and pepper METHOD OF PREPARATION: GRITS In a large pot, bring water and half & half to a boil on high heat. Turn down to a simmer and add your grits. Stirring frequently until the grits become soft with no lumps and start to thicken up, about 10-12 minutes. Add…

7 min.
heavy metal 101

HERE’S A FACT: Th ere is simply no other pan that holds heat as well as cast iron. Th at, in addition to its other benefits—a low price tag, a nonstick surface, and almost total indestructibility—should sell anyone. Doubtful about indestructibility? Hop online to a cast-iron forum and you’ll find collectors and fanatics talking about pans they use that date back a hundred years or more. Cast iron’s heft is what makes it perform so well. Cast iron doesn’t conduct heat well; it’s slow to heat up and cool down, and until fully heated, it will have hot spots. But its weight and thickness compared with other metal pans means that once it’s heated, it retains that heat, making it the top choice for all kinds of cooking methods. As you’ll…

11 min.
appetizers

quesadillas with refried beans, cheese, and sour cream You can play with the ingredients for quesadillas to come up with endless flavor combinations; find more ideas below. Serves 4 ¼ cup sour cream2 scallions, trimmed and thinly sliced Vegetable oil as needed4 flour tortillas (about 9½ inches in diameter)1 16-oz. can refried beans, heated gently on the stove¾ cup shredded Monterey Jack cheese⅓ cup crumbled feta cheese About ¼ cup red salsa; more for serving¼ cup chopped fresh cilantro Combine the sour cream and scallions and set aside. Arrange all your ingredients so that they’ll be easy to add to the quesadilla. Lay several layers of paper towel on a work surface and have a cooling rack and tongs ready. In a large cast-iron skillet, heat 2 Tbs. oil over medium high heat. When the…

13 min.
soups & stews

root vegetable and barley soup with bacon If you store this soup, pictured on p. 28, for more than a day, the barley will absorb some of the liquid and you’ll need to thin it with a little water when you reheat it. Yields 13 cups; serves 6 to 8 1 oz. dried porcini mushrooms2 medium cloves garlic Kosher salt4 slices bacon, cut in half crosswise2 medium red onions, chopped2 small bay leaves¾ tsp. caraway seeds½ tsp. dried thyme Freshly ground black pepper2 quarts lower-salt chicken broth5 medium carrots, peeled and cut into small dice2 medium purple top turnips, peeled and cut into small dice2 medium Yukon Gold potatoes, peeled and cut into small dice¾ cup pearl barley, picked over, rinsed, and drained4 tsp. fresh lemon juice In a small bowl, soak the…