Innholdsfortegnelse for January/February 2021 i Southern Cast Iron

Welcome to the New Year! It couldn’t have come soon enough, right? The last 12 months have been difficult for a lot of us, for a lot of reasons. Many of us are still experiencing the effects, but I know we all agree that this year has the potential to bring us the connections and comfort we craved so much in 2020. The Southern Cast Iron team is hopeful as well, and that’s why we made this new winter issue the coziest one yet. Speaking of cozy, there are numerous soul-warming and completely satisfying recipes inside this issue. I’ll start with the one I’m most excited about—our biscuits and gravy feature on page 47. This classic Southern combo is honestly my number one comfort food, and I could eat it…

MUSHROOM AND BACON TART Makes 1 (12-inch) tart This flavor-packed tart comes together with ease. Pair it with a winter greens salad, and brunch, lunch, or a light dinner is served. 4 slices bacon, chopped12 ounces assorted fresh mushrooms, sliced1 cup thinly sliced green onion4 cloves garlic, minced¼ teaspoon kosher salt¼ teaspoon ground black pepper1 (14.1-ounce) package refrigerated piecrusts1 (5.2-ounce) package spreadable garlic and herb cheese*1 eggGarnish: sliced green onion 1. In a large cast-iron skillet, cook bacon over medium heat until crisp, 5 to 7 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in skillet. 2. Add mushrooms, green onion, garlic, salt, and pepper to drippings in skillet; cook, stirring occasionally until mushrooms are browned, 5 to 6 minutes. Remove…

CLASSIC RISOTTO Makes 4 servings 3 tablespoons unsalted butter, divided½ cup diced onion2 teaspoons minced garlic1½ cups Carolina Gold rice1 cup dry white wine1 (32-ounce) carton chicken stock1½ teaspoons kosher salt⅓ cup grated Parmesan cheese¼ cup half-and-half1 tablespoon fresh thyme leavesGarnish: grated Parmesan cheese, fresh thyme 1. In a 12-inch enameled cast-iron skillet or braiser, melt 2 tablespoons butter over medium heat. Add onion and garlic; cook, stirring occasionally, until soft, about 5 minutes. Stir in rice; cook, stirring frequently, until rice is lightly browned and begins to pop, 5 to 7 minutes. Stir in wine, scraping any browned bits from bottom of pan with a wooden spoon. Cook until liquid is absorbed, about 1 minute. 2. Meanwhile, in a large microwave-safe liquid measuring cup, combine stock and salt; heat…

A Dutch oven is one of the most worthwhile investments in the world of cooking equipment. What other tool can bake, fry, boil, and braise with such ease? Like its many talents, there are also many variations of the how the Dutch oven got its name. One version tells the story of an Englishman named Abraham Darby who, in the early 1700s, observed the Dutch using sand to cast cooking vessels out of brass. He returned to England, and in an attempt to make a cheaper product, turned to cast iron. In 1707, he patented the process, and it’s thought that he named the pot after the Dutch method of casting. Others suggest Dutch traders who peddled cast-iron pots popularized the name Dutch oven, and still more believe the name…

LOADED OATMEAL COOKIES Makes about 20 We suggest making a double batch of these, because with buttery white chocolate chips, crunchy walnuts, and sweet dried fruit, they won’t be staying long in your cookie jar. ½ cup unsalted butter, softened1 cup firmly packed light brown sugar1 large egg, room temperature½ teaspoon vanilla extract1½ cups all-purpose flour½ teaspoon baking powder½ teaspoon baking soda¼ teaspoon ground cinnamon1 teaspoon kosher salt1 cup old-fashioned oats⅓ cup white chocolate chips⅓ cup chopped walnuts⅓ cup chopped dried figs 1. Line a small baking sheet with parchment or wax paper. 2. In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 2 to 3 minutes, stopping to scrape bowl. Beat in egg and vanilla until combined. 3. In a medium…

My grandma was part of the reason why I started cooking professionally. Without her or her small collection of cast iron, my culinary life would be incomplete. Nearly every meal my grandma made began in her 10-inch cast-iron skillet. Gumbo, jambalaya, biscuits, layer cakes, gravy, cornbread, pancakes, home fries, cube steak, and even scrambled eggs all had their humble beginnings in the skillet. As family folklore goes, my grandma received a set of cast-iron skillets as an anniversary gift from my grandfather. She raised three children, dozens of adopted children in the form of school friends, neighborhood kids, and me, her first grandchild, out of that skillet. I started using the skillet while teaching monthly cooking classes back in 2007. The facility where I conducted classes was state of the…

Breads and Doughs All-Purpose Pie Dough 45 Buttermilk Biscuits 53 Coffee Biscuits 54 Cornmeal Cathead Biscuits 54 Sourdough Croutons 44 Sweet Potato Angel Biscuits 54 Desserts Caramelized Orange Cheesecake 45 Chocolate-Toffee Pecan Pie Bars 83 Lemon-Rosemary Shortbread 83 Loaded Oatmeal Cookies 79 Meyer Lemon and Blood Orange Shaker Pie 45 PB and J Blondies 83 Skillet Sprinkle Sugar Cookie 82 Mains Balsamic-Glazed Steak Tips and Mushrooms 74 Beefy Chili Mac 26 Beer-Braised Beef and Onions 67 Buttermilk Biscuits and Sausage Gravy Cobbler 53 Cheesy Chicken and Rice Casserole 35 Chicken-Fried Portobello Steaks with Buttermilk Mushroom Gravy 76 Chicken Philly Cheesesteak Stacks 34 Coffee Biscuits and Redeye Gravy 51 Cornmeal Cathead Biscuits and Tomato-Shrimp Gravy 52 Cream of Mushroom Soup 76 Deep-Dish Barbecue Chicken and Bacon Pizza 34 Fried Fish Tacos…

KITCHEN TIP Put the steak in the freezer for about 15 minutes before you slice it; cold meat is easier to cut than if it was at room temperature. ORANGE, BEEF, AND BROCCOLI STIR-FRY Makes 4 to 6 servings You’ll love our freshened-up version of this take-out classic. 1 pound sirloin steak, thinly sliced against the grain4 tablespoons soy sauce, divided¾ cup fresh orange juice, divided2 tablespoons garlic-chile sauce, divided1 tablespoon sugar2 cloves garlic, minced4 tablespoons canola oil, divided4 cups fresh broccoli florets¼ cup honey2 teaspoons orange zest1 tablespoon water1 tablespoon cornstarch2 cups navel orange segmentsHot cooked rice, to serveGarnish: benne or sesame seeds 1. In a large resealable plastic bag, add steak, 2 tablespoons soy sauce, ¼ cup orange juice, 1 tablespoon garlic-chile sauce, sugar, and garlic; seal bag,…

Q: WHAT’S THE BEST WAY TO RESEASON MY CAST-IRON COOKWARE? A: We recognize that there are just about as many seasoning methods as there are sizes of cast-iron skillets. But after many years of developing cast iron recipes and testing various seasoning techniques, the Southern Cast Iron Test Kitchen has adopted a process first shared with us by cast iron collector and cook Jeffrey Rogers of The Culinary Fanatic blog as our standard seasoning method. This process works well for vintage cast-iron cookware as well as modern pieces and produces a durable finish. What you’ll need: ● Vegetable shortening (plain, not butter-flavored) ● Lint-free cotton rag ● Absorbent paper towels 1. Heat your oven to 200°. 2. Put the skillet in the oven upside down for 20 minutes. 3. Apply a liberal…

If you take the time to properly care for your cast-iron cookware, it will reward you and your family with generations of loyal service. Follow these tips to keep your heirlooms—whether seasoned or enameled iron—in tip-top shape. SEASONED KEEP THEM CLEAN Be sure to clean your pans as soon as they’re cool enough to handle. Scrub gently with a stiff-bristle brush or a non-scratch scouring pad. Water leads to rust, so avoid submerging your cast-iron cookware. As to whether to use soap—that’s up to you. We avoid it when possible to protect the seasoned surface. KEEP THEM DRY After rinsing, it’s crucial to dry your cookware completely. Wipe dry with a clean kitchen towel and then apply a very thin coat of vegetable oil, rubbing it into the surface. Heat…