CULINARY
SKILLET SKILLS Photography by Jay Adkins
If you are skilled in soul food or Southern fare, you know the importance of a cast iron skillet. Some skillets are passed down multiple generations and carry the flavor and fond memories of family meals. However, skillets are not sequestered to fried chicken or breakfast anymore; some of Memphis’ most notable restaurateurs not only appreciate the sentiment of the skillet but the potential of it as well. Skillets are perfect for poultry, fish, wild game and even dessert. Tennesseans are embracing the skillet, and they all recognize that they need to look no further than Tennessee’s Lodge Cast Iron to create their iron-cooked dishes. Lodge is the oldest family-owned cookware company in America, founded by Joseph Lodge in 1896 in South Pittsburgh, Tennessee. Today’s management team includes fourth generation descendants: CEO and Chairman, Bob Kellermann and COO and President, Henry Lodge. Joseph Lodge created a legacy of quality that has thrived through two World Wars and the Great Depression and is still carried on by his family today. Over 120 items of foundry seasoned cookware, representing the most extensive selection on the market. With consumer demand now exceeding foundry capacity, Lodge has unveiled plans for a considerable expansion of their South Pittsburg plant. These will include new melting systems, sand systems, an additional molding line, and expanded seasoning lines. Lodge is growing to new heights with their feet still firmly planted at home in Tennessee.
Rustic Berry Skillet Galette LODGE CAST IRON
Ingredients 1/2 pint raspberries 1/2 pint golden raspberries 1 pint strawberries, hulled and sliced 1 pint blueberries 1/3 cup brown sugar 1 1/2 teaspoons grated orange zest 1 teaspoon grated orange zest
1 teaspoon vanilla extract 2 tablespoons heavy cream 1/4 cup sliced almonds, toasted and chopped 1 store-bought 12” round pastry dough
In a large bowl toss the berries with sugar, zests, and vanilla extract. Unwrap dough and transfer to a well-seasoned Lodge Baking Pan. Pile berry mixture in the center of the dough, leaving a 3” border uncovered. Fold the dough up and over the berries, pleating the folds, leaving the berries exposed in the center. Brush the dough with cream, sprinkle with chopped almonds, and bake for 40 minutes. Remove, let cool for 5 minutes, slice and serve. If making for later use, bake, cool, and cover with plastic wrap, then refrigerate until ready to serve. To serve, preheat the oven to 300 degrees F. Remove the galette from the refrigerator, uncover, and warm in the oven for 15 minutes. It may necessary to cover with aluminum foil to prevent overbrowning of the pastry dough.
October 2014 / 63