Indholdsfortegnelse for January/February 2023 i Southern Cast Iron

Happy New Year, cast iron community! I hope you had restful a holiday season with loved ones. I want to take a moment to thank you, faithful readers, for sharing our love of cast iron and continually inspiring us as a team to bring you the best cast iron content possible. You play an integral role in the success of Southern Cast Iron, and I couldn’t be more excited for what this issue has in store for you. To me, winter is a time of cozy bliss that I savor through soul-warming recipes, and there’s an abundance of that in this issue from cover to cover. Hearty meat-and-potatoes meals including Mushroom-Onion Smothered Pork Chops and Mashed Potatoes (page 38), homestyle pasta bakes such as Chicken-Artichoke Alfredo Rolls (page 48), and…

BROWN BUTTER CAULIFLOWER PICCATA Makes about 4 cups Sautéed cauliflower and white beans absorb all the deliciously iconic flavors you know and love about chicken piccata plus a tastefully unexpected nuttiness from the brown butter. 3 cups fresh cauliflower florets (about 1 small head)⅓ cup water1½ teaspoons kosher salt, divided1 tablespoon olive oil6 tablespoons unsalted butter1 shallot, thinly sliced2 teaspoons minced garlic2 tablespoons all-purpose flour1 (15.5-ounce) can cannellini beans, drained3 tablespoons capers¾ cup chicken broth¼ cup dry white wine3 tablespoons fresh lemon juice½ teaspoon ground black pepper¼ cup shredded Parmesan cheese¼ cup chopped fresh parsley 1. In a 12-inch cast-iron skillet, bring cauliflower, ⅓ cup water, and 1 teaspoon saltto a boil over medium-high heat. Cover and cook until cauliflower is crisp-tender, 3 to 5 minutes. Drain well; wipe skillet dry.…

The first time I realized how much I loved to cook, I was 7 years old on a Girl Scout camping trip. My mom, the troop leader, brought along our big cast-iron pot, and I made everyone a dump cake that we cooked over the campfire. For 12 years of camping trips, that pot, a 9-quart Lodge, was always with us cooking something delicious. Isn’t it amazing how one piece of cookware can be filled with so many memories? That pot carried with it laughter, love, and sometimes tears, all served up with a full belly of delicious food. In our family, special occasions involve something good bubbling on the stove, and always more than enough to share with friends. I have been lucky to learn about cooking from a…

Breads and Pastries Fluffy Buttermilk Pancakes 88 Jalapeño-Cheese Puffs 85 King Cake Beignets 83 Maple-Bacon Doughnut Twists 82 Meyer Lemon Cornmeal Madeleines 95 Raspberry-Orange Doughnut Holes 83 Sour Cream Old-Fashioned Doughnuts 85 Condiments Mushroom Tapenade 56 Quick Pickled Vegetables 76 Desserts Black-Bottom Coconut Cream Bars 62 Chocolate Tres Leches Cake 77 Florida Sour Orange Pie 22 Pineapple-Coconut Pound Cake 61 Main Dishes Black Bean–Mushroom Burgers 56 Butternut Squash and Mushroom Lasagna 50 Chicken-Artichoke Alfredo Rolls 48 Coconut-Crusted Fried Chicken Fingers 60 Coconut-Curry Shrimp and Coconut Rice 59 Garlic-Oregano Roasted Chicken, Peppers, and Sweet Potatoes 38 Mushroom-Onion Smothered Pork Chops and Mashed Potatoes 38 No-Boil Skillet Lasagna 45 Pastitsio 48 Pulled-Pork Loaded Potato Wedges 42 Sausage and Greens Stir-Fry 54 Sloppy Joe–Topped Twice-Baked Potatoes 42 Smoked Sausage with Vinaigrette-Dressed Potatoes 42…

MUSHROOM-ONION SMOTHERED PORK CHOPS AND MASHED POTATOES Makes 4 servings This hearty meal is easy and quick enough for a weeknight family supper yet looks fancy enough for dinner company. Pork chops: 1 tablespoon olive oil2 teaspoons kosher salt, divided½ teaspoon ground black pepper4 (¾-inch-thick) bone-in pork chops (about 10 ounces each)2 tablespoons unsalted butter1 (16-ounce) package fresh baby portobello mushrooms, sliced1 cup sliced sweet onion1 tablespoon minced garlic2 cups beef broth½ cup Marsala wine2 tablespoons cornstarch1 bay leaf2 sprigs fresh rosemary Potatoes: 1½ pounds Yukon gold potatoes, scrubbed well and cubed (peeled if desired)2 tablespoons kosher salt, divided1 cup whole buttermilk, room temperature¼ cup unsalted butter, softened Garnish: fresh rosemary 1. For pork chops: In a 12-inch cast-iron skillet, heat oil over medium-high heat. Sprinkle 1 teaspoon salt and…

COCONUT-CURRY SHRIMP AND COCONUT RICE Makes 4 to 6 servings Consider this your new midweek go-to meal. Spicy shrimp and stir-fry vegetables cooked in a rich sauce pair perfectly alongside coconut milk-infused rice. 1 pound jumbo fresh shrimp, peeled, deveined, and tails removed4 tablespoons red curry paste, divided1½ teaspoons kosher salt, divided½ teaspoon ground black pepper, divided2 tablespoons coconut oil, divided1 cup sliced yellow onion½ cup sliced red bell pepper1 tablespoon light brown sugar2 teaspoons grated garlic1 teaspoon grated fresh ginger¼ cup water2 tablespoons cornstarch1 (14-ounce) can full-fat coconut milk*, shaken well1 tablespoon soy sauce1 teaspoon lime zest2 teaspoons fresh lime juice½ cup chopped fresh cilantroCoconut Rice (recipe follows), sliced Fresno chile, fresh cilantro, and fresh basil, to serve 1. In a large bowl, stir together shrimp, 1 tablespoon curry…

MAPLE-BACON DOUGHNUT TWISTS Makes 12 A perfect blend of sweet and savory, these light and airy yeasted twists are just one more reason why everything is better with bacon. 1 (16-ounce) package thick-cut bacon, chopped Doughnuts: ½ cup warm water (105° to 110°)4 tablespoons granulated sugar, divided1 (0.25-ounce) package active dry yeast4¼ to 4½ cups unbleached all-purpose flour, divided¾ cup whole milk, room temperature¼ cup unsalted butter, melted and slightly cooled2 large eggs, room temperature¼ cup bread flour1½ teaspoons kosher saltVegetable oil, for frying Glaze: 3 cups confectioners’ sugar, sifted¾ cup maple syrup3 to 4 tablespoons water¼ teaspoon kosher salt 1. In a large cast-iron skillet, cook bacon over medium heat, stirring occasionally, until browned and crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving…

Food goes well beyond everyday sustenance for Mississippi native chef Hunter Evans. If you ask him, the simple, humble ingredients in everyday meals are more significant than a collection of items on a weekly grocery list because they represent a sustained connection to and reliance upon the lands and bodies of water surrounding us. Since opening Elvie’s in Jackson more than four years ago, it is this stance that has earned Hunter incredible respect and praise, and it’s one he’s hoping to carry with him for much longer. “This goes back to the very beginning of my culinary journey,” Hunter says. “Before I went to college and culinary school, a lot of my exposure to food was tied into hunting and fishing. I was cutting and breaking down venison long…

NO-BOIL SKILLET LASAGNA Makes 6 to 8 servings Thanks to refrigerated pasta sheets, this meal is quick to assemble, so you can enjoy it even on busy weeknights. 2 tablespoons olive oil2 cups diced yellow onion1 tablespoon tomato paste1 tablespoon minced garlic1½ teaspoons kosher salt, divided1 teaspoon Italian seasoning, divided¾ teaspoon ground black pepper, divided⅛ teaspoon crushed red pepper1 pound ground mild Italian sausage1 (28-ounce) can crushed fire-roasted tomatoes1 (14-ounce) can diced fire-roasted tomatoes2 tablespoons chopped fresh basil1 (15-ounce) container whole-milk ricotta cheese¾ cup grated Parmesan cheese, divided1 large egg6 sheets refrigerated no-boil lasagna noodles, each cut into quarters2 cups shredded Italian cheese blend, dividedGarnish: sliced fresh basil 1. Preheat oven to 375°. 2. In a 12-inch cast-iron skillet, heat oil over medium heat. Add onion; cook, stirring occasionally, until…

ROASTED RED PEPPER AND TOMATO SOUP Makes about 2 quarts Want to up your soup-and-sandwich game? Instead of dunking your grilled cheese into your bowl of soup, cut the sandwich into bite-size pieces to top your soup like croutons. 4 red bell peppers, seeded and chopped2 cups chopped yellow onion5 cloves garlic, smashed1 tablespoon olive oil1½ teaspoons kosher salt1 (28-ounce) can whole tomatoes1 (32-ounce) container vegetable broth2 tablespoons chopped fresh basil½ teaspoon chopped fresh oreganoGrilled cheese croutons, to serveGarnish: fresh basil 1. Preheat oven to 450°. 2. In a 4-quart enamel-coated cast-iron Dutch oven, stir together bell peppers, onion, garlic, olive oil, and salt. 3. Bake until vegetables are caramelized, 30 to 45 minutes. Stir in tomatoes; return to oven. Bake until tomatoes are bubbly and lightly browned, about 30…

FLUFFY BUTTERMILK PANCAKES Makes about 12 (5- to 6-inch) pancakes Whether for breakfast, brunch, breakfast for dinner, or any time in between, the options for serving these flapjacks are endless. 4 cups all-purpose flour⅓ cup sugar2 tablespoons baking powder1 teaspoon kosher salt4 large eggs2½ cups whole buttermilk½ cup unsalted butter, melted and cooled1 teaspoon vanilla extractButter and maple syrup, to serve 1. Preheat oven to 200°. Place a wire rack on a rimmed baking sheet. 2. In a large bowl, whisk together flour, sugar, baking powder, and salt. In another large bowl, whisk together eggs, buttermilk, melted butter, and vanilla. Make a well in center of flour mixture; stir in egg mixture just until combined. (Do not stir until smooth.) Let batter stand. 3. Heat a 10- to 12-inch cast-iron…

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 rub a very thin coat of vegetable oil all over the cooking surface. Heat on the stovetop over medium-low heat or in a 300° oven until dry, about 10 minutes. Let cool; wipe the surface with a clean towel, and heat for 5 minutes more. RESPECT YOUR CAST IRON Taking…