One thing leads to another...

Last week, I found myself gravitating toward the Le Creuset store while swimmer girl and one of my "other daughters" (friends of swimmer girl that I happily adopt on a temporary basis now and then) were prowling through yet another boutique.

I love my Lodge Dutch oven. (Remember?) But even I know the gold standard of Dutch ovens is Le Creuset - unless you are a Staub fan. They're both made in France and both makers are extremely proud of their products, which is reflected in their hefty price tags. I had no plans to buy another Dutch oven, but it is fun to look. (I took a long gander at the Staubs while in Williams-Sonoma a few days later. Again, killing time while the girls bushwhacked their way through the labyrinth of shoe stores and other shops.)

Anyhoo, back to Le Creuset. As soon as the clerk heard me utter the word "Lodge," she put on her best French-American accent and tsk-tsk-ed me for buying a cheap Chinese import. (Yes, Lodge cast iron is made in South Pittsburg, Tennessee, but their enamelware processing is in China, thanks in large part to the laws that make it impossible to manufacture them on American soil.) I gently rebuffed her overtures and promised that if/when my Lodge fails, I will be looking to upgrade to the real deal. In the meantime, I'll live with the chips in the rim of my Dutch oven.

I found two treasures while I was there. One was a marked-down jam/marmalade jar in "flame" (aka ORANGE) 

and a small cassoulet in the same screaming shade:

In generalities, I was familiar with cassoulets and the distinctive shape of the dish they are prepared in (and why), but I bought this cute little number as a small side bowl for vegetables or relish.  (Another terrible faux pas in the eyes of the Le Creuset store staff, I'm sure.)

After I left with my purchases tucked away, I started contemplating cassoulet.

And the fact I've never made one.

With weather starting to turn cooler, it's more conducive to heavy, rich dishes full of meat and beans. So I did a little research, satisfied myself there is no "right" way to make one (it's a regional food, much like gumbo or chili - everybody's got their opinion as to what ingredients are authentic and which are blasphemy.) I'm ready to take a stab at it for Sunday's big meal.  Lardons (salt pork), chicken (because you can't find ducks, let alone duck leg quarters in just any old grocery store), cannellini beans, chorizo and all the spices are on hand to give it a whirl.

And...I will cook it in my Lodge Dutch oven, which surely elicits a "Sacrebleu!" somewhere in the universe.


Happy cooking,

The things we do for love

Just like the old 10cc song.

I love my husband (aka Mr. Official), and he loves football. So this Black Friday morning I arose before 4:30 a.m., just like many other women. But I wasn't headed out to find the Christmas bargains and drag them back to the cave. No, I was getting up to drive 50 miles and take him to the airport so he could catch a flight back to Nashville.

It's Friday, do you know where your husband will be tonight? I do - mine will be on a high school football field, wearing black and white. Tonight he will be in South Pittsburg, home of Lodge Cookware, the folks who make that wonderful dutch oven I got for my birthday.  (I love to cook, and Mr. Official loves me, so it seems we all have things we do for love.)

This is the first year he's gotten a state semi-final game.  While I would love to have him with us for the entire holiday weekend (and have him share the drive home on Sunday), I'm proud for him and I'm happy he's doing what he loves to do.

Happy Friday,

Recipe of the Week: Garlic Lime Seasoning for Chicken & Pork

I picked up on this wonderful dish through a post at Dave's Garden, when a Texas member shared her recipe for Garlic Lime Chicken. It is absolutely fabulous as-is, and I've found it also translates to boneless pork cutlets (tenderloin medallions cook quickly and work great.)


I ventured out one step further with the seasonings, and used them as a rub for a pork loin, which I roasted in my beloved Lodge dutch oven, and then used the drippings to create a reduction sauce similar to the original recipe. In a word: Yummy. You could probably use it as a rub on a roasted chicken as well - it's a terrific and easy blend of spices to whip up.

Marylyn's Garlic Lime Chicken 

Ingredients
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder (I use a generous dollop of fresh minced garlic instead)
1/2 teaspoon onion powder
1/2 teaspoon thyme

6 boneless skinless chicken breasts
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice

Directions:
In a bowl, mix together the first seven ingredients.  Sprinkle mixture on both sides of chicken breasts (you may want to pound them to a 1/2-inch thickness first.)

Heat a large skillet over medium-high heat; add butter and olive oil, when butter has melted and begins to froth, add chicken breasts, leaving room to move them around the pan (you may have to cook them in batches, depending on the size of the pan and the breasts.)  Saute until golden brown (about five minutes), turn and saute another 5 minutes or until chicken is no longer pink in the thickest part.

Remove chicken to a plate and keep warm.  Add chicken broth and lime juice to pan, scraping up the brown bits off the bottom into the sauce.  Keep stirring/whisking until sauce has reduced slightly.  Add chicken back to pan to thoroughly coat, then serve.  It's excellent with a rice pilaf or saffron rice, as well as with mashed potatoes.


For the loin roast, I used sea salt (cut the salt in half if you do!) and rubbed the dry ingredients over the washed-and-patted-dry roast in the pan.  Cover and bake at 350 until it reaches an internal temperature of 150; then remove the roast and allow it to stand for a few minutes before slicing. In the meantime, add a tablespoon of butter plus the chicken broth and lime juice to deglaze the pot, simmer until reduced.  Pour the reduced sauce over the loin slices just before serving.

Happy eating!

The dreaded four-letter d-word

No, not that one. Another d-word. d-e-s-k. Also answers to "center of my universe," "command central," "arch nemesis," "the black hole," "Bermuda triangle," etc., etc. You get the idea. This relationship is beyond love/hate - it makes the "War of the Roses" (the movie, not the actual war) look like a tale of wedded bliss.

This desk is where I spend the majority of my waking hours, and yet I can't seem to keep any semblance of order, at least not for very long...a day or two at most, and then the detritus slowly builds: papers that should be filed or round-filed, clipped coupons, pens, stamps, paperclips, checkbook, junk mail, is that a bottle of contact lens solution over there? Yep. They all lay here, silently accusing me of sloth and disorganization.

Today is a new day, a time for a fresh start. Today I am cleaning it for real (not just tidying the stacks, or transplanting everything to the floor in my classic Scarlet O'Hara "I'll think about that tomorrow!" maneuver.) Really, truly clean. Filed, tossed, put away. If I'm not heard from in 24 hours, someone put out an APB - you'll know the desk finally swallowed me whole.

In other news, the Dutch oven has been broken in: she gently cradled a pork tenderloin smothered in onions, garlic and seasoning yesterday, at 325 for 2 hours. Yum. The sourdough starter is still going, but it was getting a little watery, so I drained off the hooch and thickened up the flour addition. It bubbles, but doesn't double in size.

Weather-wise, it seems we are deep in the icy frost pocket of winter's thick coat. The 10-day forecast is bleak - the best we can hope for is to edge toward the upper 40s towards the end of the month, but not before we have a few more brushes with some snow next week.

Update: Okay, so it's late afternoon and the desk is *almost* done. (Where have I heard that before?) And as a reward for digging to the bottom? I found a sale ad for new Fiestaware. Square Fiestaware. Be still my beating heart...

The Lodge dutch oven is here!

As I was working at my desk today, I heard the familiar rumble of the UPS truck starting up and pulling away. (I didn't hear him pull up, but I was pretty engrossed in my work.) I knew what that sound meant, though - a package was here, and sure enough, it was my new Lodge dutch oven, in what can only be described as R E A L L Y (really) G R E E N. I think it's the most gorgeous piece of cookware I've ever seen.

So what to try for her "maiden voyage" into the oven? I know I'm not ready to delve into Coq au Vin or Boeuf Bourguinon, but maybe a humble pork roast or even ribs and sauerkraut...

And of course, there's always the no-knead bread recipe that needs a dutch oven to bake. This could be a very good week for bread, as cold as it is. Cold and snowy. A front is moving through, dropping a snowfall on us tonight. It was coming down hard enough that I didn't feel comfortable driving across town to Bible Bowl, so we stayed in and I whipped up a hearty sausage/rice bean dish, along with coleslaw and fresh fruit on the side. After dinner, DD and DH made a dash outside to make a snowman. Of course, he has to wear a UT scarf ;o)

This week's menu is going to necessitate some reshuffling from last week, since we wound up out on the town Friday night - the Grand Ole Opry was too much fun. Everyone should go at least once - twice if Josh Turner is there. That boy can sing. This week includes another treat: DH made reservations for dinner at The Acorn on Saturday - an early Valentine's Day dinner. (Yes, I'm totally spoiled.)