Indholdsfortegnelse for March/April 2024 i Southern Cast Iron

BACON FAT CONFIT POTATOES Makes 4 to 6 servings 1 pound bacon, chopped2 pounds new potatoes, quartered10 sprigs fresh thyme2 cloves garlic, smashed1 dried bay leaf1½ teaspoons kosher salt1 teaspoon ground black pepperGarnish: chopped fresh thyme 1. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp, about15 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. 2. Add potatoes, thyme sprigs, garlic, bay leaf, salt, and pepper to skillet; heat over medium heat until simmering. Reduce heat to medium-low; cover and cook, stirring occasionally, until potatoes are tender, 18 to 20 minutes. Stir in bacon before serving. Garnish with chopped thyme, if desired. GARLIC AND HERB FOCACCIA Makes 1 (12-inch) loaf ½ cup extra-virgin olive oil4 cloves garlic, minced1…

TEXAS CHOCOLATE SHEET CAKE Makes 1 (10-inch) cake ⅔ cup unsalted butter, melted2 ounces bittersweet chocolate, melted3 tablespoons unsweetened cocoa powder½ cup whole buttermilk2 large eggs½ teaspoon vanilla extract1 cup all-purpose flour⅔ cup granulated sugar⅔ cup firmly packed light brown sugar¼ teaspoon baking soda¼ teaspoon kosher saltGooey Chocolate Frosting (recipe follows) 1. Preheat oven to 350°. Lightly spray a 10-inch cast-iron skillet with cooking spray. 2. In large bowl, whisk together melted butter, melted chocolate, and cocoa. Whisk in buttermilk, eggs, and vanilla. 3. In a medium bowl, whisk together flour, sugars, baking soda, and salt. Whisk flour mixture into chocolate mixture until just combined. Pour batter into prepared skillet. 4. Bake until top is set and a wooden pick inserted in center comes out with a few moist crumbs,…

1. AUSTIN FOUNDRY COOKWARE 10-INCH DUAL HANDLE CAST-IRON SKILLET The skillets that come out of this third-generation foundry are must-haves for any modern cast iron collector. Austin Foundry Cookware got its start when owners Sean and Lisa decided to use their already-operating foundry to also produce cast-iron skillets they’d use in their own home. This division of their company has launched a vast lineup of quality-made pans in a variety of sizes, including this new 10-inch pan. Its easy-to-grip handles and smooth-to-the-touch finish make it a cinch to use and move from stovetop to table. austinfoundrycookware.com 2. CARABELLO COFFEE TANDEM ESPRESSO This is the Kentucky-based company’s flagship blend and creatively draws inspiration from the most unlikely source. This blend features beans from two distinct origins, both in South America, meticulously…

COUNTRY CAPTAIN WITH HAM AND BACON Makes 6 servings ½ cup chopped country ham4 slices thick-cut bacon, chopped2 teaspoons kosher salt, divided1 teaspoon ground black pepper, divided6 bone-in skin-on chicken thighs (about 2½ pounds)1 cup chopped yellow onion1 cup chopped bell pepper1¼ cups long-grain white rice2 tablespoons firmly packed light brown sugar1½ teaspoons curry powder½ teaspoon garlic powder½ teaspoon ground ginger¼ teaspoon crushed red pepper3 cups chicken broth1 (14.5-ounce) can petite-diced tomatoes, drained½ cup dark raisins¼ cup chopped fresh parsley, divided2 tablespoons chopped toasted pecans 1. Preheat oven to 350°. 2. Heat a 12-inch cast-iron skillet over medium-high heat. Reduce heat to medium. Add ham and bacon; cook until browned and crisp, 8 to 10 minutes. Remove ham and bacon with a slotted spoon, and let drain on paper towels,…

If you’ve been itching to add a new pan to your cast iron collection or simply to find a project to distract you from the impending heat, it’s time to embark on a cast iron road trip across the Southeast. We hit the road to explore bits of Mississippi, Alabama, and Georgia and found that, oftentimes, it’s the off-the-beaten-path destinations that turn out to be the true treasure troves. Home to antiques shops and flea markets by the dozen, small Southern towns are fertile grounds for cast iron finds. These pans are what many of our parents and grandparents cooked in, and thankfully, many of those pieces (like the footed kettle your grandmother simmered beans in or the thick-walled 10-inch skillet that produced the crispiest fried chicken) can often be…

STRAWBERRY STREUSEL BREAD Makes 1 (8x4-inch) loaf Batter: 2½ cups halved and hulled fresh strawberries1 cup firmly packed light brown sugar½ cup unsalted butter, melted2 large eggs, lightly beaten2¼ cups all-purpose flour1 teaspoon baking powder1 teaspoon kosher salt1 teaspoon ground cinnamon½ teaspoon lemon zest½ teaspoon fresh lemon juice Topping: 6 tablespoons unsalted butter, melted1 cup all-purpose flour¾ cup firmly packed light brown sugar½ cup sliced almonds6 tablespoons unsalted butter, melted¼ teaspoon kosher salt¼ teaspoon ground cinnamon Glaze: 1 cup confectioners’ sugar2 tablespoons whole buttermilkStrawberry Butter (recipe follows), to serve 1. Preheat oven to 300°. Spray an 8x4-inch cast-iron loaf pan with baking spray with flour. 2. For batter: In a large bowl, mash strawberries using a potato masher. Add brown sugar, melted butter, and eggs, whisking until combined. 3. In…

BREADS AND DOUGHS Banana Fritters 55 Carrot Cake Doughnuts 59 Coconut Cake Doughnuts 59 Dark-and-Spicy Doughnut Holes 55 French Crullers with Citrus Glaze 58 Garlic and Herb Focaccia 41 Lard Biscuits 44 Strawberry Muffins with Goat Cheese 77 Strawberry Streusel Bread 76 Yeast Doughnuts with Vanilla Bean Icing 62 DESSERTS Blueberry-Cornmeal Skillet Cake 72 Cane Syrup Skillet Cake 69 Grilled Browned Butter Pound Cake with Berries 44 Italian Cream Skillet Cake 69 Mini Strawberry Upside-Down Cakes 80 Skillet Ginger Ale Streusel Cake 72 Springtime Strawberries and Dumplings 77 Strawberry-Almond Upside-Down Cake 76 Strawberry Cobbler 82 Strawberry Crumble 80 Strawberry Dutch Baby 81 Sweet Potato Skillet Cake with Cream Cheese Frosting 68 Texas Chocolate Sheet Cake 67 Upside-Down Doughnut Cake 60 White Chocolate-Carrot Skillet Cake 72 FROSTINGS AND GLAZES Caramelized White…

CHILI-SPICED BEEF AND EGG NOODLES Makes 4 to 6 servings 1 tablespoon vegetable oil1 pound ground beef½ cup chopped onion1 tablespoon all-purpose flour2 teaspoons garlic powder1½ teaspoons kosher salt1 teaspoon chili powder½ teaspoon ground cumin¼ teaspoon ground black pepper1½ cups whole milk1½ cups beef broth½ cup tomato sauce3 cups medium egg noodles1 cup shredded Colby-Jack cheese blendSour cream, chopped tomato, sliced green onion, and ground black pepper, to serve 1. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add beef and onion; cook, breaking apart with a spoon, until beef is browned and crumbly, about 8 minutes. Drain, and return beef mixture to skillet. 2. In a medium bowl, whisk together flour, garlic powder, salt, chili powder, cumin, and pepper; whisk in milk. 3. Add milk mixture, broth,…

DARK-AND-SPICY DOUGHNUT HOLES Makes about 18 Vegetable oil, for frying2 cups all-purpose flour2 tablespoons granulated sugar1 tablespoon baking powder1 teaspoon ground ginger½ teaspoon kosher salt¼ teaspoon ground allspice2 tablespoons vegetable shortening½ cup whole milk, divided¼ cup aged rum*1 teaspoon vanilla extract1 large egg, lightly beaten2 cups confectioners’ sugar1 tablespoon lime zest¼ cup fresh lime juice 1. In a large Dutch oven, pour oil to a depth of 3 inches, and heat over medium-high heat until a deep-fry thermometer registers 375°. 2. In a large bowl, combine flour, granulated sugar, baking powder, ginger, salt, and allspice. Using a pastry blender, cut in shortening until mixture is crumbly. Add 6 tablespoons milk, rum, vanilla, and egg, stirring until a dough forms. Shape dough into 1-inch balls. 3. Working in batches, if necessary,…

FATS ARE AN INTEGRAL PART OF COOKING. Beyond the basics like butter and olive oil, generations of Southerners have known the value of making treasured recipes with rendered fats like bacon drippings and lard, as well as the ever-divisive vegetable shortening. It’s time to break down how these fats originate and learn the best ways to use them so you can bring your grandma’s favorite cooking fats back to the table. Bacon Fat It goes without saying, but bacon fat is a by product of cooking bacon. The key is to cook bacon over medium-low heat very slowly, preferably in a cast-iron pan since cast iron retains heat and will cook the bacon more evenly. To store fat drippings, let the pan cool completely, and pour the drippings into an…

Q & A What inspired your passion for collecting cast iron? About 15 years ago, I grew really frustrated with nonstick cookware. I had tried cooking with cast iron in the past but was never good at it, so I asked a friend of mine to give me some tips. I started my obsession with cast iron soon after. As I got better and better [at cooking] with it, I was finally able to use the Lodge No. 5 skillet I got when my wife and I got married. But it was learning about the Birmingham Stove & Range (BSR) Company that inspired me to collect more and more, I’d say. What pieces in your collection do you use daily? I use my BSR Red Mountain Series No. 8 skillet…