Innehållsförteckning för September/October 2024 från Southern Cast Iron

This time of year, as much as we look forward to the feeling of crisper air and the changing of the leaves, that doesn’t always happen as quickly as we’d like in the South. Sometimes September can be just as hot as the peak summer months, but come October, things typically start to shape up nicely so we are finally able embrace all things fall. (We’re keeping our fingers crossed!) For all the fall fanatics out there, we invite you to take some time to settle in with this issue. It showcases insightful cast iron tips from front to back, both from our editorial team and test kitchen as well as the Facebook phenom home cook Brenda Gantt (flip on over to page 75), and it’s brimming with exceptional cast…

BEEF POT PIE WITH CORNBREAD CRUST Makes 6 servings 1½ teaspoons kosher salt, divided2 pounds sirloin steak5 tablespoons vegetable oil, divided¾ cup chopped carrot¾ cup chopped onion1 (8-ounce) package fresh baby portobello mushrooms, quartered2 large cloves garlic, sliced½ teaspoon ground black pepper3 tablespoons unsalted butter3 tablespoons all-purpose flour2½ cups hot water2 tablespoons Worcestershire sauce1 tablespoon coarsely chopped fresh rosemary leaves1 tablespoon coarsely chopped fresh thyme leaves1 tablespoon beef base*1 tablespoon soy sauce½ cup frozen peas, thawed2 (8.5-ounce) boxes corn muffin mix*2 large eggs1 cup shredded sharp Cheddar cheese⅔ cup whole milk½ cup unsalted butter, meltedColeslaw, to serveGarnish: fresh rosemary leaves 1. Preheat oven to 400°. 2. Sprinkle ½ teaspoon salt all over steak. 3. In a 12-inch cast-iron skillet, heat 2 tablespoons oil over medium-high heat. Add steak; cook until…

Enamel-coated cast-iron cookware combines the legendary durability and heat retention of traditional seasoned cast iron with a smooth, nonreactive finish, making it a favorite among home cooks and professional chefs alike. As the name suggests, these workhorse pieces feature a coating made from powdered glass particles that have been superheated and fused with raw iron to create a vitreous (or enamel) coating. This process creates a finish that’s nonporous by nature and tough enough to protect the iron beneath the surface, a surface that’s durable enough to last a lifetime—or much, much longer—if properly used and cared for. More than 100 years ago, pioneering industrialists had the bright idea to remove many of the limitations of cooking in cast iron by coating it with the glassy, porcelain enameled finish. Along…

COMING IN SEVERAL SHADES, sorghum syrup, cane syrup, and molasses are undoubtedly the most recognizable thick, sweet syrups that have been found in pantries for decades. Whether used in cooking or baking, each variety has its own unique properties, and all it takes is one small taste of good-quality syrup to understand why these Southern sweeteners have found a renewed role in the kitchens of today. Sorghum Syrup The distinct taste of sorghum syrup is difficult to put into words. On the spectrum of Southern sweeteners, it is milder than robust molasses, more complexly flavored than cane syrup, and less sweet than honey. Unlike molasses, which is a sugar byproduct, sorghum syrup comes from the stalks of a cereal grain known as sorghum, though there’s a common misconception that the…

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…

STOUT POT ROAST AND MASHED POTATOES Makes 6 to 8 servings 3 tablespoons all-purpose flour2½ teaspoons kosher salt½ teaspoon ground black pepper1 (5-pound) boneless chuck roast2 tablespoons olive oil2 cups sliced yellow onion (about 2 medium onions)1 (12-ounce) bottle bourbon stout beer2 tablespoons soy sauce2 tablespoons Worcestershire sauce1 clove garlic, crushed2 dried or fresh bay leaves½ teaspoon dried thyme3 medium carrots, peeled and cut diagonally into 1-inch pieces1 (10-ounce) package frozen peas, thawedButtery Mashed Potatoes (recipe follows)Garnish: chopped fresh parsley 1. Preheat oven to 350°. 2. In a shallow bowl, combine flour, salt, and pepper. Dredge beef in flour mixture. 3. In a large enamel-coated cast-iron Dutch oven, heat oil over medium-high heat. Add beef; cook until browned on all sides, 5 to 6 minutes. Remove from pot. 4. Add…

CHEESY CRAB DIP Makes about 8 servings 2 (8-ounce) packages cream cheese, softened⅓ cup chopped green onion¼ cup mayonnaise1 tablespoon hot sauce1 teaspoon cornstarch¼ teaspoon kosher salt1 (1-pound) container lump crabmeat, picked free of shell2 cups shredded Monterey Jack cheese¼ teaspoon chili powderToasted French bread rounds, to serveGarnish: chopped green onion 1. Preheat oven to 350°. Spray a shallow 2-quart enamel-coated cast-iron baking dish with cooking spray. 2. In a large bowl, beat cream cheese with a mixer at medium speed until creamy. Stir in green onion, mayonnaise, hot sauce, cornstarch, and salt. Stir in crab and 1½ cups Monterey Jack. Spoon mixture into prepared pan. Sprinkle with chili powder and remaining ½ cup Monterey Jack. 3. Bake until heated through, 20 to 25 minutes. Serve warm with toasted bread.…

CINNAMON DUTCH BABY Makes about 6 servings 3 large eggs, room temperature1 large egg white, room temperature¾ cup all-purpose flour⅔ cup whole milk, room temperature¼ cup plus 2 tablespoons sugar, divided4 tablespoons butter, melted and divided2 teaspoons ground cinnamon, divided½ teaspoon vanilla extract¼ teaspoon kosher salt 1. Preheat oven to 400°. Place a 12-inch cast-iron skillet in preheating oven. 2. In the container of a blender, process eggs, egg white, flour, milk, 2 tablespoons sugar, 2 tablespoons melted butter, ½ teaspoon cinnamon, vanilla, and salt until batter is smooth and frothy, about 30 seconds. 3. Carefully remove hot skillet from oven, and add remaining 2 tablespoons melted butter. Using a pastry brush, spread butter around skillet, making sure to coat sides. Pour batter into skillet. 4. Bake until Dutch baby…

SMOKED SAUSAGE, COLLARDS, AND BUTTERNUT SQUASH SOUP Makes 6 to 8 servings 1 tablespoon olive oil1 pound smoked sausage, sliced4 cloves garlic, minced1 small yellow onion, diced1 tablespoon minced fresh ginger6 cups chopped collard greens6 cups chicken broth4 cups diced peeled butternut squash1 teaspoon kosher salt¼ teaspoon crushed red pepperFrench bread and crushed red pepper, to serve 1. In a large stockpot or Dutch oven, heat oil over medium heat. Add sausage, and cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add garlic, onion, and ginger. Cook, stirring occasionally, until softened, 5 to 7 minutes. (If it starts to stick, add a small amount of broth and scrape browned bits from bottom of pot with a wooden spoon.) 2. Add collards, broth, squash, salt, and red pepper to…

BRENDA GANTT is the owner of The Cottle House Bed & Breakfast in Andalusia, Alabama, and during the height of the COVID-19 pandemic, she turned to social media to broadcast live from her home’s kitchen. She quickly became a beloved presence on Facebook, and she has garnered nearly 4 million followers on various social channels to date. Her heirloom recipes are prepared and served straight from the heart (and the cast iron), and many can be found in any of her three cookbooks, available at hoffmanmediastore.com. Q & A What type of pieces do you have in your collection today? I’ve got tons of cast iron. I have a few for cornbread, a grilling skillet that has the little lines on it, a real deep pot for chili and tomato…

Appetizers and Sides Beer-Battered Cauliflower withLemon-Herb Sauce 30 Beer Cheese Mac & Cheese 30 Buttery Mashed Potatoes 26 Cheesy Andouille Dip 49 Cheesy Crab Dip 49 Goat Cheese Brussels Sprouts 73 Extra-Cheesy Mac and Cheese 21 Grits and Bacon Dip 52 Rice with Butternut Squash and Brussels Sprouts 61 Roasted Chile Guacamole 53 Skillet Cheese Dip 53 Turnip Green and Bacon Dip with Pull-Apart Bread 52 Warm Smoked Cheddar and Greens Dip 53 Breads Spicy Beer Cheese Cornbread 27 Spicy Sweet Potato Dutch Oven Bread 60 Sweet Potato Angel Biscuits 61 Desserts Cane Syrup Skillet Cake 37 Cinnamon Dutch Baby 35 Cornmeal Coffee Cake with Sorghum Glaze 36 Flaky Apple-Pecan Bites 37 Walnut-Blackberry Jam Pies 36 Main Dishes Apple and Beer Cheese Soup 27 Bacon-Butternut Squash Mac & Cheese 57…