September/October 2020

Southern Cast Iron

Very Southern Recipes and Tips

Southern Cast Iron1 min readLeadership
Southern Cast Iron
EDITOR Nancy Meeks MANAGING EDITOR Morgan Crawford ASSOCIATE EDITOR Georgia Clarke SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Adrienne Davis EDITORIAL ASSISTANT Daniel Dubuisson CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER Joh
Southern Cast Iron2 min readRegional & Ethnic
Still Going Strong
Along with this issue marking the arrival of autumn, it also marks the 5th anniversary of Southern Cast Iron! Begun as a series of cast iron-themed special issues of our sister magazine, Taste of the South, the first stand-alone issue of Southern Cas
Southern Cast Iron1 min readCooking, Food & Wine
Tastes & Tools
Aebleskiver are traditional Danish pancake-like treats cooked or baked into a spherical shape in a special cast-iron pan. The food and the pan eventually became synonymous, and thus they share the name. Over the years, we’ve discovered the pan's hand
Southern Cast Iron5 min read
Aaron Deal
Once you step onto the Roanoke, Virginia, street corner that The River and Rail calls home, your eye is drawn toward the folks seated in an idyllic outdoor patio space, happily enjoying delicious food as fresh fall breezes pass through. A similar exp
Southern Cast Iron3 min readCooking, Food & Wine
Dreamy Dutch Oven Cheesecake
Robin Clute and her husband became cast iron enthusiasts just a few years ago by happy accident. A friend’s regional Dutch oven competition was short a team and needed replacements when they stepped up to the plate. They were immediately hooked and h
Southern Cast Iron1 min readCooking, Food & Wine
Comfort Food Classic
Makes 6 to 8 servings Inspired by the flavors and ingredients of chicken cordon bleu, this hearty family dinner is tailor-made for serving on cool autumn nights. 12 ounces cavatappi pasta4 tablespoons unsalted butter2 cloves garlic, minced¼ cup all-p
Southern Cast Iron4 min read
The Perfect Pair
Makes about 2 quarts Brimming with rich, earthy flavor, this cozy soup is exactly what we crave when the weather gets cool. 2 tablespoons unsalted butter3 large carrots, halved lengthwise and chopped crosswise2 stalks celery, halved lengthwise and ch
Southern Cast Iron5 min read
Fall for Persimmons
Every year once the anticipated cool of autumn arrives, we can’t wait to get our hands on a bounty of persimmons. This orange, tomato-shaped fruit grows wild on trees in much of the region, but if you don’t have your own backyard tree, there’s a good
Southern Cast Iron4 min read
Bringing Back Benne
Makes 1 (8x4-inch) loaf Benne seeds have a particular nuttiness that lends amazing flavor to this quick bread. ½ cup unsalted butter, softened1 cup granulated sugar2 large eggs, room temperature1 cup mashed ripe banana (about 3 medium)1 teaspoon vani
Southern Cast Iron7 min read
5 Years of Southern Cast Iron
Southern Cast Iron began as a series of special issues devoted to cast iron cooking from our sister magazine, Taste of the South. It soon blossomed into an identity all its own as we explored the South’s deep ties to cast iron. Readers quickly fell i
Southern Cast Iron5 min read
To Grits Be The Glory
Makes 6 to 8 servings Old-fashioned spoon bread gets a modern update from a blend of savory and sweet fall flavors. 2 cups water1 cup whole milk2 tablespoons unsalted butter1 cup finely ground white grits1 teaspoon kosher salt½ teaspoon garlic powder
Southern Cast Iron5 min read
Rooted in Flavor
Makes 4 servings Dinner doesn’t get any easier than this minimal-prep, toss-and-bake cast-iron sheet pan supper. 1 pound smoked sausage*, cut into 2-inch-long pieces3 medium carrots, chopped2 medium red bell peppers, halved and sliced ¼ inch thick1 m
Southern Cast Iron5 min read
Harvest-Fresh Baking
Makes 1 (8x4-inch) loaf Rich, malty amber ale adds depth of flavor and helps create a tender crumb in this savory loaf. 3 cups plus 2 tablespoons self-rising flour2 tablespoons sugar1 tablespoon chopped fresh sage1 cup shredded extra-sharp Cheddar ch
Southern Cast Iron3 min readCooking, Food & Wine
Ask the Expert
Q: I LOVE TO COOK IN CAST IRON, BUT DEEP-FRYING CAN BE INTIMIDATING. HOW CAN I BE SURE I’M DOING IT CORRECTLY AND WILL GET GOOD RESULTS? A: Is there anything better than sinking your teeth into a juicy piece of crispy fried chicken or a batch of fluf
Southern Cast Iron4 min readCooking, Food & Wine
The Every-Day Cookware
Looking back, I’m almost embarrassed to admit that up until five years ago, I owned only one cast-iron skillet, which was sadly underused. I would pull it out occasionally to sear a steak or cook burgers if it was too cold or rainy outside to use the
Southern Cast Iron2 min read
Cast Iron Care
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.
Southern Cast Iron3 min readCooking, Food & Wine
Bowlful of Fall Flavor
Makes about 4½ quarts This rich and satisfying stew develops layers of flavor with each step, and the low-and-slow simmering of the beef produces fall-apart-tender results. 4 tablespoons olive oil, divided, plus more as needed5 large carrots, peeled
Southern Cast Iron1 min readCooking, Food & Wine
Pass the Pancakes
Makes about 12 A little sweet, a little crunchy, and a little spicy, these filling flapjacks are perfect for a fall breakfast. 3 cups all-purpose flour1 tablespoon baking powder2 teaspoons ground cinnamon½ teaspoon kosher salt2¼ cups whole milk1 cup
Southern Cast Iron2 min readRegional & Ethnic
Recipes & Resources
Caramelized Onion Dip with Fried Beet Chips 72 Grits and Bacon Dip 60 Parmesan Grits Cakes with Tomato Gravy 61 Benne-Almond Shortbread 43 Benne Banana Bread with Streusel 42 Buttermilk Biscuits 49 Cheddar and Sage Beer Bread 80 Pear-Ginger Biscuits

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