Indholdsfortegnelse for Cast Iron Favorites 2019 i Cooking with Paula Deen

In a Southern kitchen, there’s no piece quite as special as a family heirloom cast-iron skillet. Passed down through generations, they develop a smooth, shiny black surface from years of good ole home cooking and seasoning. Every skillet is heavy with history, telling a special story. My favorite skillets were given to me by my mama, and her mama gave them to her. They’ve been in our family forever, and they truly are workhorses in the kitchen. Every time I pull out those heavy pans, I think about all the cornbread, fried chicken, cobblers, and so many other delicious foods that have been made in them by great cooks in the family before me. And of course, I’ll pass them on to Jamie and Bobby, who will hand them down…

Orange-Rosemary Chicken with Butternut Squash Makes 6 servings 1 small orange, zested and cut into wedges 4 tablespoons butter, softened and divided 2 teaspoons minced fresh rosemary 1 teaspoon salt 1 teaspoon ground black pepper 1 (7- to 8-pound) whole chicken 1 medium yellow onion, cut into 8 wedges and divided 1 (24-ounce) bag small yellow potatoes 2½ cups (¾-inch) cubed butternut squash 1. Preheat oven to 375°. 2. In a small bowl, stir together orange zest, 2 tablespoons butter, rosemary, salt, and pepper. 3. Gently loosen skin from chicken, keeping skin intact. Rub butter mixture under skin. Place orange wedges and 3 onion wedges inside chicken cavity, and tie legs together with butcher’s twine. Rub remaining 2 tablespoons butter onto chicken skin, and tuck wings under. Place chicken in…

Smothered and Covered Hash Browns Makes 6 to 8 servings 1 (16-ounce) package mild ground sausage ½ (30-ounce) package frozen shredded hash brown potatoes, thawed and squeezed dry 1 teaspoon salt ½ teaspoon ground black pepper ½ cup chopped onion ½ cup chopped red bell pepper ½ cup chopped green bell pepper Three-Cheese Sauce (recipe follows) ½ pound asparagus, trimmed, blanched, and cut into 1-inch pieces 1. Preheat oven to 350°. 2. In a large cast-iron skillet, cook sausage over medium-high heat until browned and crumbly. Remove sausage using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. 3. Add hash browns to skillet, pressing down with a spatula, and cook until golden brown, about 7 minutes. Turn and cook until golden brown, about 7 minutes…

Skillet Blackberry Cobbler Makes 6 to 8 servings 3 (12-ounce) packages frozen blackberries 1 cup firmly packed light brown sugar ¼ cup fresh orange juice 1 tablespoon vanilla extract ½ teaspoon ground cardamom ¼ cup cornstarch 3 tablespoons water 1½ cups all-purpose flour ¼ cup granulated sugar 1½ teaspoons baking powder ½ teaspoon salt 6 tablespoons cold butter, cut into ½-inch pieces ½ cup heavy whipping cream 1 tablespoon sanding sugar 1. Preheat oven to 375°. 2. In a 10-inch cast-iron skillet, stir together berries, brown sugar, orange juice, vanilla, and cardamom; bring to a boil over medium-high heat. Reduce heat, and simmer until juice is released from berries and mixture is hot and bubbly, about 10 minutes. 3. In a small bowl, stir together cornstarch and 3 tablespoons water;…

Apple-Ginger Scones Makes 16 2 cups self-rising flour ½ cup granulated sugar ½ teaspoon kosher salt 1 teaspoon ground ginger ¼ cup unsalted butter, cut into ½-inch pieces 1 cup chopped dried apple rings ½ cup plus 2 tablespoons whole buttermilk 1 large egg 1 teaspoon vanilla extract 2 tablespoons turbinado sugar 1. Preheat oven to 400°. Spray 2 (8-well) cast-iron wedge pans with cooking spray. 2. In a large bowl, whisk together flour, granulated sugar, salt, and ginger. Using a pastry blender, cut in butter until mixture is crumbly; stir in apple. 3. In a small bowl, whisk together ½ cup buttermilk, egg, and vanilla. Stir buttermilk mixture into flour mixture just until dry ingredients are moistened. 4. Divide dough among wells of prepared pans. Dampen fingers with remaining…