Indholdsfortegnelse for March/April 2020 i Southern Cast Iron

There’s no better time of year than the start of spring to step outside and explore all the beauty that’s beginning to blossom across the South. But I can’t look ahead to the new season without first reflecting on some of the incredible things we accomplished in the past few months—namely our inaugural Southern Cast Iron Cook-Off™! Held in Lake Charles, Louisiana, the two-day event featured cast iron cooking demonstrations, exhibitions from cast iron makers, artisan food vendors, live entertainment, and of course, the cook-off where teams competed within four categories. If you weren’t able to experience the fun in person, check out our recap on page 57, and keep up with us on social media for updates on this year’s cook-off. Do you collect cast iron? Whether you’re an…

Thick-Cut Our choice for cooking until crisp and serving alongside eggs and other foods, thick-cut bacon slices are typically between ⅛-inch and ¼-inch thickness and produce a good amount of drippings when cooked. Regular The standard for sliced bacon, it cooks up thin and crispy for that melt-in-your-mouth texture. Regular bacon slices are great for crumbling to use as a topping or adding to baked goods. Center-Cut This slab of bacon has the fat trimmed off both sides. These slices are, as the name indicates, from the center of the slab. Center-cut bacon is generally meatier than regular or thick-cut and produces less drippings when cooked. Slab A bacon slab is the whole piece of cured pork belly before it’s sliced. It provides flexibility when cutting, whether cubed, thin strips,…

Stop into any town in Texas’ 268,820 square miles, and you might find a plateful of authentic Mexican tacos and piping hot tamales or a pastry counter brimming with freshly baked Czech pastries with jammy fruit or sausage fillings called kolaches. A town over, Vietnamese bánh mì sandwiches and ginger-spiced crawfish could be on the menu, and just down the street, tender beef brisket and house-made sausages inspired by European smokehouses abound. The Lone Star State is home to a large number of heritages, many of which have kept a strong identity for generations. Some of the best-preserved cultural traditions belong to German and Czech Texans. With town names like New Braunfels, Fredericksburg, and Weimar, it’s easy to see that Texas’ German heritage is thriving. The first German family to…

I like to say that my love affair with cast iron did not begin 40 years ago, even though that’s when I bought my beautiful, old 12-inch Griswold at an Atlanta estate sale. The skillet was shiny and smooth from years of good cooking, but I never showered it with praise. That was saved for copper pans I brought back from cooking school in Paris. You could say that this humble iron skillet with the perfect patina had been like a relief player in my kitchen, waiting for the one recipe, the opportunity to get my attention. And one July afternoon two years ago, on a whim, I grabbed the skillet and poured in a favorite pound cake batter. It was a cake my mother taught me to bake in…

CHEESY SPINACH STUFFED CHICKEN WITH ROASTED BROCCOLI Makes 4 servings This one-pan meal kicks classic Italian flavors up a notch with a cheesy stuffed chicken your family will request again and again. 3 tablespoons vegetable oil, divided1 cup chopped fresh baby spinach (about 2 ounces)4 ounces cream cheese, softened½ cup shredded Parmesan cheese¼ cup chopped fresh basil1 clove garlic, grated4 boneless skinless chicken breasts (about 2 pounds)2 teaspoons kosher salt, divided1 teaspoon ground black pepper, divided4 cups fresh broccoli florets2 teaspoons dried Italian seasoning1 cup tomato-basil pasta sauce1 cup shredded mozzarella cheeseGarnish: fresh basil 1. Preheat oven to 400°. Brush a 14-inch cast-iron baking pan with 1 tablespoon oil. 2. In a medium bowl, stir together spinach, cream cheese, Parmesan, basil, and garlic until well combined. Using a small sharp knife, cut…

LEMON POPPY SEED CORNMEAL CAKE Makes 1 (6-cup) cake (photo on page 49) Poppy seeds and cornmeal give a slight crunch to this refreshingly tangy cake. 1 cup unsalted butter, softened1½ cups sugar3 large eggs1 tablespoon lemon zest1 tablespoon lemon juice1 teaspoon vanilla extract1 cup all-purpose flour1 cup finely ground plain yellow cornmeal1 tablespoon poppy seeds1 teaspoon baking powder¼ teaspoon kosher salt⅓ cup whole buttermilkBoiled Lemon Sugar Glaze (recipe follows) 1. Preheat oven to 325°. 2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and juice, and vanilla. 3. In a medium bowl, whisk together flour, cornmeal, poppy seeds, baking powder, and salt.…

RICOTTA-PARMESAN SPINACH STUFFED SHELLS Makes 6 servings This easy and filling skillet supper is perfect for your meatless Mondays—or any other day of the week. 1 (10-ounce) package frozen spinach, thawed, drained well, and squeezed dry3 cups whole-milk ricotta cheese1 cup shredded Parmesan cheese1 large egg, lightly beaten1 teaspoon lemon zest2 cloves garlic, minced½ teaspoon kosher salt¼ teaspoon ground black pepper1 (24-ounce) jar marinara sauce, divided21 jumbo pasta shells, cooked according to package directionsGarnish: grated fresh Parmesan 1. Preheat oven to 350°. Spray a 12-inch cast-iron skillet with cooking spray. 2. In a large bowl, stir together spinach, ricotta, Parmesan, egg, lemon zest, garlic, salt, and pepper. 3. Spread 1 cup marinara in bottom of prepared pan. Divide spinach mixture evenly among pasta shells, and place in prepared pan. Pour…

Q: I’M NEW TO CAST IRON COLLECTING. HOW CAN I TELL THE DIFFERENCE BETWEEN AUTHENTIC PIECES AND FAKES? A: It’s all in the details. Whether you’re interested in collecting just one or two brands of antique cast iron or you’re curious to know more about the family heirloom pieces you already have, a little research and a keen eye will go a long way. Authentic Griswold cast-iron cookware is one of the most prized and valuable brands among collectors, but you might be surprised to learn that not all vintage cast-iron pans marked “Griswold” were made by the company. The Griswold Manufacturing Company of Erie, Pennsylvania, was in business from 1865 to 1957. Later that same year, the Wagner Manufacturing Company of Sidney, Ohio, acquired the Griswold patterns and began producing cookware…

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…

If you told a young Tenney Flynn that he would one day become one of the South’s foremost authorities on seafood, he probably would have told you to scoot yourself right out of his dad’s kitchen so he could get back to work. From an early age, he was brought in to help out with odd jobs like washing dishes and shelling black-eyed peas at his father’s restaurant in Stone Mountain, Georgia. Moving to a city like New Orleans and opening a place of his own wasn’t even in his realm of possibilities. Now he’s the proud co-owner of GW Fins, a can’t-miss stop for quality seafood in the heart of the French Quarter. “I remember early on when I had to stand on a dish rack to reach the…

CARAMELIZED FENNEL AND SAUSAGES Makes 4 to 6 servings (photo on page 30) Your favorite link sausage will work great in this recipe. 5 tablespoons olive oil1 (20-ounce) package spicy Italian sausage links5 medium fennel bulbs, quartered, fronds chopped and reserved6 cloves garlic, smashed¼ cup bourbon2 tablespoons firmly packed light brown sugar2 teaspoons fresh lemon zest¾ teaspoon kosher salt½ teaspoon ground black pepper 1. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add sausage; cook, turning occasionally, until browned, about 5 minutes. Remove and let drain on paper towels. 2. To pan, add fennel and garlic; cook, turning once, until golden brown, about 10 minutes. Return sausage to skillet. Add bourbon, brown sugar, lemon zest, salt, and pepper. Reduce heat to medium-low; cover and cook until a food…

What do you get when you combine cooking demonstrations, a culinary competition, local food trucks, artisan makers, and live entertainment? The inaugural Southern Cast Iron Cook-Off™, held over two days in Louisiana last fall. Nearly 2,000 attendees from 17 states ventured to the city of Lake Charles, Louisiana, the first weekend of November for a fun-filled, family-friendly weekend devoted to all things cast iron. From the moment the doors opened on Friday, November 1, people were able to immerse themselves in the world of cast iron. The exhibit area, anchored on one end by a well-stocked General Store, was the perfect spot to pick up a weekend souvenir. From must-have cast-iron cookware from makers including Lodge, Milo, American Skillet Company, and Carolina Cooker, as well as useful cast iron cleaning…

CHICKEN AND DUMPLINGS Makes 6 to 8 servings Comforting, tasty, and just like your mama used to make, this tried-and-true dish is a Southern staple for a reason. Stew: 4 tablespoons canola oil, divided1 (3-pound) whole chicken, cut into 8 pieces5 large carrots, peeled and diced4 stalks celery, diced1 large onion, diced1 large leek, halved lengthwise and sliced into ½-inch pieces (white and light green parts only)¼ cup plus 3 tablespoons all-purpose flour5 cloves garlic, minced2 quarts water2 tablespoons plus 2 teaspoons chicken bouillon paste2 dried bay leaves1 teaspoon ground black pepper¼ cup chopped fresh parsley Dumplings: 2 cups self-rising flour1 teaspoon kosher salt3 tablespoons cold unsalted butter, cubed½ cup whole milk 1. For stew: In a large Dutch oven, heat 3 tablespoons oil over medium-high heat. Add chicken pieces;…