Indholdsfortegnelse for March/April 2023 i Southern Cast Iron

As winter gives way to spring, we look forward to all the things that come with it—warmer weather, longer days, and, best of all, beautiful produce to cook in our favorite pieces of cast iron. Speaking of produce, in this issue, we’ve included features devoted to a few of our favorite root vegetables: carrots and potatoes. All the recipes allow these humble vegetables to shine in their own right, and with dishes like Carrot and Green Onion Tart (page 74), Pickled Vegetable and Roasted Potato Salad (page 38), and Glazed Bacon-Wrapped Carrots (page 76) in the mix, you’ll be itching to run to your nearest farmers’ market and get to cooking. I’ll take any reason to have friends over for dinner, and while the major holidays get all the attention,…

SHRIMP SCAMPI WITH ORZO Makes 2 servings Take your dinner alfresco with this light and bright seafood pasta infused with fresh lemony goodness. ½ pound peeled and deveined medium fresh shrimp (tails removed)1 tablespoon olive oil2 teaspoons lemon zest, divided⅛ teaspoon crushed red pepper2 tablespoons unsalted butter, divided½ cup minced onion1 teaspoon thinly sliced garlic1 teaspoon kosher salt¼ teaspoon ground black pepper2 cups chicken broth½ cup white wine¾ cup orzo2 tablespoons drained capers2 tablespoons chopped fresh parsleyGrated Parmesan cheese and lemon wedges, to serve 1. In a medium bowl, gently stir together shrimp, olive oil, 1 teaspoon lemon zest, and red pepper; cover and let stand at room temperature for 15 to 20 minutes. 2. In a 10-inch cast-iron skillet, melt 1 tablespoon butter over medium heat. Add onion, garlic,…

HONEY-MUSTARD CHICKEN WINGS Makes 4 servings A tangy, stir-together sauce with two mustards is the not-so-secret coating that creates these finger-licking wings. 12 chicken wings, cut into drumettes and flats, wing tips discarded1 teaspoon kosher salt½ teaspoon ground black pepper¾ cup stone-ground mustard⅓ cup honey¼ cup Dijon mustard2 tablespoons mayonnaise 1. Position oven rack in upper third of oven. Preheat oven to 425°. Lightly spray 15-inch cast-iron skillet with cooking spray. 2. In a large bowl, stir together chicken, salt, and pepper. Place on prepared pan. Bake for 15 minutes. 3. In a medium bowl, stir together stone-ground mustard, honey, and Dijon; reserve half of mixture in a small bowl. Brush chicken with remaining mustard mixture. 4. Bake until golden brown and an instant-read thermometer inserted in center of wings…

BACK TO BASICS Filling, quick-cooking, and budget-friendly, eggs are one of the first things folks learn to fix—they’re endlessly versatile and satisfy from sunrise to sunset. Here are our go-to guides for scrambled and sunny-side up eggs that turn out perfect every time. FLUFFY SCRAMBLED EGGS Makes 2 servings All it takes to achieve scrambled eggs with a signature silky smooth texture is a touch of half-and-half and a bit of patience. 4 large eggs2½ tablespoons half-and-half1 tablespoon unsalted butter½ teaspoon kosher salt¼ teaspoon ground black pepper 1. Heat an 8-inch enamel-coated cast-iron skillet over medium heat. 2. In a large bowl, whisk eggs until smooth and well combined, about 1 minute. Whisk in half-and-half until well combined and mixture is pale yellow in color, about 1 minute. 3. Reduce…

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…

HOT CROSS BUNS Makes 12 Traditionally eaten during Lent and on Good Friday, these soft, slightly sweet spice-and-citrus buns are a quintessential Easter bake. ¾ cup warm whole milk (105° to 110°)½ cup granulated sugar, divided2 (0.25 ounce) packages active dry yeast5⅔ cups plus all-purpose flour, divided4½ teaspoons kosher salt1 teaspoon ground cinnamon½ teaspoon ground nutmeg¼ teaspoon ground allspice½ cup fresh orange juice⅓ cup unsalted butter, melted3 large eggs, room temperature and divided¾ cup chopped candied orange peel1 tablespoon water1¼ cups confectioners’ sugar3 to 4 tablespoons heavy whipping cream½ teaspoon vanilla extract 1. In a small bowl, combine warm milk, ¼ cup sugar, and yeast; let stand until foamy, 5 to 10 minutes. 2. In the bowl of a stand mixer fitted with the paddle attachment, whisk together 2⅔ cups…

CARROT AND FENNEL GRATIN Makes 6 to 8 servings Kids will gobble up their veggies in record time if they’re bathed in a creamy, cheesy sauce crowned with a buttery, crunchy topping. 1½ cups heavy whipping cream¼ cup unsalted butter, cubed2½ teaspoons kosher salt½ teaspoon ground black pepper¼ teaspoon ground nutmeg1½ pounds medium carrots, peeled and thinly sliced2 cups thinly sliced fennel2 shallots, thinly sliced2 cloves garlic, minced2 teaspoons chopped fresh thyme4 ounces grated Parmesan cheese, divided¼ cup seasoned panko (Japanese bread crumbs)1 tablespoon unsalted butter, meltedGarnish: fresh thyme 1. Preheat oven to 350°. 2. In a 10-inch cast-iron skillet, heat cream, cubed butter, salt, pepper, and nutmeg over medium heat, stirring frequently, just until butter is melted. 3. In a large bowl, stir together carrots, fennel, shallots, garlic, thyme,…

I grew up watching Grandma in the kitchen. As many of us do, she swore by her cast-iron skillet with its layers of flavors from years of use. Whether she needed to bake a cake, sear a filet, roast a chicken, fry potatoes, or stir-fry vegetables, she did so on well-aged, supremely seasoned cast iron. Little did I know, those pan juices, bacon grease, and untold seasonings would one day be the same ones I would cook in. The traditions of our family holidays and the dishes my grandmother prepared in her cast iron foster an intimate connection between food and family. Whenever I have the chance, I put my cast iron to work especially when it comes to cooking family recipes filled with memories, such as this Blueberry Chutney…

SWEET POTATO ROLLS Makes 8 Hot from the oven and served straight from the cast-iron skillet, these buttery, pillow-soft dinner rolls melt in your mouth. 3½ to 3¾ cups all-purpose flour, divided1 (0.25-ounce) package instant yeast2 teaspoons kosher salt¾ cup mashed cooked sweet potato½ cup whole milk¼ cup unsalted butter¼ cup honey1 large egg, lightly beatenFlaked sea saltButter, to serve 1. In the bowl of a stand mixer fitted with the paddle attachment, beat 3½ cups flour, yeast, and kosher salt at a low speed until combined. 2. In a small saucepan, heat sweet potato, milk, butter, and honey over medium heat, stirring frequently, until butter is melted and an instant-read thermometer registers 120°. Add sweet potato mixture to flour mixture, and beat at low speed until combined, about 1…

Some of the best cooks you’ll ever find are the ones who you’ve never heard of. They didn’t go to culinary school and don’t own big restaurants, yet in their respective towns, they’re local legends for their perfect fudge and spectacular springtime strawberry preserves. This was the case for Appalachian grandmother Linda Skeens before the world caught on to the deliciousness that she’d been cooking in Virginia for decades. It all began last summer when the Virginia Kentucky District Fair posted the results of their annual cooking competition to Facebook for the very first time. At that particular fair, Linda Skeens earned first place in cakes, pies, brownies, and sweet breads categories and won first, second, and third places in the cookies, savory breads, and candy divisions. If that wasn’t…

ANGEL FOOD CAKE Makes 1 (10-inch) cake (photo on page 79) Conventional thinking tells us a tube pan is essential for angel food cake, but this beautiful bake proves that cast iron can handle just about anything. 1½ cups cake flour*2 cups sugar, divided1½ cups egg whites, room temperature (about 11 large)1 teaspoon cream of tartar½ teaspoon kosher salt1 tablespoon vanilla extractSweetened whipped cream and fresh berries, to serve 1. Preheat oven to 350°. Cut a circle of parchment paper to fit in bottom of a 4-quart straight-sided cast-iron Dutch oven. Lightly spray paper with cooking spray; press paper, spray side down, in bottom of pot, being careful not to get spray on sides of pot. 2. In a medium bowl, whisk together flour and1 cup sugar. 3. In a…

Stone-Ground As the name suggests, this variety requires grinding brown mustard seeds between two stones, whether a millstone or a mortar and pestle. Stone-ground mustard is a good option for those who want something smoother than whole-grain mustard but with more texture than Dijon. The spicy, tangy flavor of stone-ground mustard works well with rich meats such as beef and ham. Ground The base of all prepared mustards, this powdered spice, which is also known as dry or powdered mustard, is not as potent as whole mustard seeds. While it does have some flavor on its own, ground mustard needs to be mixed with a liquid to make it more acidic and tastier. It’s commonly used in cheese sauces and spice rubs. Spicy Brown Often referred to as a “deli…