Indholdsfortegnelse for September/October 2020 i Southern Cast Iron

Along with this issue marking the arrival of autumn, it also marks the 5th anniversary of Southern Cast Iron! Begun as a series of cast iron-themed special issues of our sister magazine, Taste of the South, the first stand-alone issue of Southern Cast Iron premiered on newsstands in fall 2015. From the start, we’ve been guided by our own love for all things cast iron and the relationships we’ve forged with our devoted readers. Your vast knowledge of cooking, collecting, restoring, and educating in all things cast iron is incredibly inspirational to the Southern Cast Iron team and me, so to mark the occasion in this issue, we’ve brought back some of your favorite cast iron recipes and stories from the past five years starting on page 45. There’s a…

Robin Clute and her husband became cast iron enthusiasts just a few years ago by happy accident. A friend’s regional Dutch oven competition was short a team and needed replacements when they stepped up to the plate. They were immediately hooked and have since become masters of the competition circuit, taking home top prizes at events like the National Dutch Oven Gathering where this decadent dessert won over the judges. The citrus-packed recipe was inspired by Robin’s craving for a cheesecake that packs a punch of flavor in every bite. This year’s National Dutch Oven Gathering is scheduled for October 8–11 in Mineola, Texas. Visit ndog2020.com for details. TRIPLE-CITRUS CHEESECAKE Recipe courtesy of Robin Clute Makes 1 (10-inch) cheesecake This dessert is guaranteed to impress, and don’t worry when the…

Every year once the anticipated cool of autumn arrives, we can’t wait to get our hands on a bounty of persimmons. This orange, tomato-shaped fruit grows wild on trees in much of the region, but if you don’t have your own backyard tree, there’s a good chance your fall farmers’ market will have a plentiful supply. At their ripened peak, which is usually late autumn to early winter, their flesh is soft and juicy with an unmistakable sweet flavor. In the South, there are two major varieties—Fuyu and Hachiya. Fuyu persimmons are the variety we often seek out. They’re sweeter than most other kinds and firm enough to slice, making them the smart choice for things like tarts and salads. Hachiya persimmons, given their soft texture, work best when cooked…

SWEET POTATO GRITS SPOON BREAD Makes 6 to 8 servings Old-fashioned spoon bread gets a modern update from a blend of savory and sweet fall flavors. 2 cups water1 cup whole milk2 tablespoons unsalted butter1 cup finely ground white grits1 teaspoon kosher salt½ teaspoon garlic powder½ teaspoon onion powder½ teaspoon minced fresh thyme2 pounds sweet potatoes, peeled and cut into 1-inch pieces3 large eggs, separated2 tablespoons heavy whipping cream2 tablespoons maple syrup, plus more for serving 1. Preheat oven to 400°. 2. In a 12-inch cast-iron skillet, bring 2 cups water, milk, and butter to a boil over medium-high heat. Gradually whisk in grits until smooth; stir in salt, garlic powder, onion powder, and thyme. Reduce heat, and simmer, stirring frequently, until grits are tender and creamy, 25 to 30…

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 on the stovetop over medium-low heat or in the oven at 300° until dry, about 10 minutes. Let cool; wipe surface with a clean kitchen towel, and heat for 5 more minutes. RESPECT YOUR CAST IRON Taking…

BENNE BANANA BREAD WITH STREUSEL Makes 1 (8x4-inch) loaf Benne seeds have a particular nuttiness that lends amazing flavor to this quick bread. Bread: ½ cup unsalted butter, softened1 cup granulated sugar2 large eggs, room temperature1 cup mashed ripe banana (about 3 medium)1 teaspoon vanilla extract2 cups all-purpose flour2 tablespoons benne seeds, toasted1½ teaspoons baking powder½ teaspoon baking soda½ teaspoon kosher salt½ teaspoon ground cinnamon½ cup whole buttermilk Topping: ¼ cup all-purpose flour2 tablespoons firmly packed dark brown sugar1½ tablespoons unsalted butter, softened1 tablespoon benne seeds¼ teaspoon kosher salt 1. Preheat oven to 325°. Spray an 8x4-inch cast-iron loaf pan with baking spray with flour. 2. For bread: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 2 to 3 minutes, stopping occasionally…

HEARTY BEEF STEW Makes about 4½ quarts This rich and satisfying stew develops layers of flavor with each step, and the low-and-slow simmering of the beef produces fall-apart-tender results. 4 tablespoons olive oil, divided, plus more as needed5 large carrots, peeled and coarsely chopped (about 1 pound)1 large yellow onion, chopped2 large stalks celery, coarsely chopped1 cup all-purpose flour1½ tablespoons kosher salt, divided1 tablespoon chili powder2½ teaspoons ground black pepper, divided3 pounds boneless beef chuck roast, trimmed and cut into 1½-inch pieces3 cloves garlic, minced1 cup dry red wine1 (32-ounce) container beef stock2 cups water2 teaspoons minced fresh rosemary1 pound Yukon gold potatoes, cut into 1½-inch pieces1 (10-ounce) package frozen peas, thawed 1. In a 5- to 6-quart cast-iron Dutch oven, heat 2 tablespoons oil over medium-high heat. Add carrots,…

Once you step onto the Roanoke, Virginia, street corner that The River and Rail calls home, your eye is drawn toward the folks seated in an idyllic outdoor patio space, happily enjoying delicious food as fresh fall breezes pass through. A similar experience is being had by patrons once you make your way inside to the restaurant’s modern, intimate dining room, and that’s the moment the anticipation hits. You realize you’re about to enjoy an unforgettable meal—the mouthwatering aroma wafting from the plates as they leave Aaron Deal’s kitchen only serving as further validation. You’re so focused on the menu and your meal that the amount of effort and attention to detail that goes into curating such an experience never fully registers with you. Those finer points are not at…

Southern Cast Iron began as a series of special issues devoted to cast iron cooking from our sister magazine, Taste of the South. It soon blossomed into an identity all its own as we explored the South’s deep ties to cast iron. Readers quickly fell in love with the pages of those unique issues, so in fall 2015, we launched the first stand-alone issue of Southern Cast Iron with a mission to tell the story of the cookware that has been holding a distinctive spot in our kitchens for generations. In our five short years, we’ve witnessed numerous new cast iron foundries arrive on the scene, watched an abundance of diverse cookware enter the market and generations-old heirlooms become treasured even more, and noticed our own love and appreciation of…

CHEDDAR AND SAGE BEER BREAD Makes 1 (8x4-inch) loaf Rich, malty amber ale adds depth of flavor and helps create a tender crumb in this savory loaf. 3 cups plus 2 tablespoons self-rising flour2 tablespoons sugar1 tablespoon chopped fresh sage1 cup shredded extra-sharp Cheddar cheese1 (12-ounce) bottle amber ale2 tablespoons unsalted butter, melted½ teaspoon kosher saltFresh sage leaves (optional) 1. Preheat oven to 375°. Spray an 8x4-inch cast-iron loaf pan with baking spray with flour. 2. In a large bowl, whisk together flour, sugar, and chopped sage; stir in cheese. Stir in beer just until combined. Spread batter into prepared pan. Drizzle melted butter onto batter; sprinkle with salt. Gently press sage leaves onto batter, if desired. 3. Bake until golden brown and a wooden pick inserted in center comes…

Looking back, I’m almost embarrassed to admit that up until five years ago, I owned only one cast-iron skillet, which was sadly underused. I would pull it out occasionally to sear a steak or cook burgers if it was too cold or rainy outside to use the grill, but that’s about it. My husband, tired of replacing scratched nonstick [coated] frying pans every year, suggested many times that we should just use our cast-iron skillet instead. However, I was hesitant to make the switch. With my limited use of that solitary skillet, it just didn’t seem possible to me that I could use cast iron for cooking everything. It wasn’t until we had our first child that I finally began to give my husband’s suggestion serious consideration. I made a…