USVI-On-Line

Liamsaunt, all of it makes my mouth water.

MB - I love your new avatar and congrats on your anniversary. I peeked at your wedding pictures once when you had your picture link posted. So beautiful! And, is that a Le Crueset pot? I have a few of those in the original blue and love them.

I'm sticking to the poached eggs, too!

yes it is Le Crueset - it's the Buffet in red. It was a gift yesterday along with a Vera Bradley bag (2nd Anniv is cotton).
I have the dutch oven in yellow. Boy are those things heavy!

I need to practice poaching eggs

Glad you liked my pictures - thanks for saying so!

Yes, they are heavy. Bill dropped one and it somehow flipped into the front of the stove and shattered the glass. It was quite a mess. They're great to cook with though. I'd throw everything away and just have those if I could afford them all.

I saw the Dutch Oven at Bed Bath & Beyond for $249. I picked it up and am convinced they charge by the pound!

sailorgirl wrote:I saw the Dutch Oven at Bed Bath & Beyond for $249. I picked it up and am convinced they charge by the pound!

Hahahaha. I have to store mine in the basement so hauling them up and down is a chore! Seems once I bring it up it sticks around the kitchen for a while. It's especially a killer when I cook something on the stovetop and then finish it in the oven. When it is full it's a real b!tch.

Hey Becky... a few pages back you posted a picture of roasted cod w/ tomatoes. Can you give me an idea of how you made the sauce for that?

Mary Beth, is that the wide sloped pan with the domed lid (not the dutch oven)? I have that one and I LOVE it. I use it all the time--for frying chicken, risotto, roasting lamb....and also the cod with tomato sauce you just asked about.

I make up that sauce based on what I have on hand. Here is a rough recipe:

saute a couple of cloves of garlic in 1 tbsp olive oil until tender but not browned. then add in:
handful of mixed olives, pitted and rough chopped
capers, about 1 tbsp.
1-2 tsp. anchovy paste, or to taste (OK to omit if you hate anchovies)
handful of parsely
red pepper flakes, to taste

saute that for a couple of minutes, then add tomatoes. I use a 28 oz. can of tomatoes, roughly chopped, with their juices. Bring to a simmer, and taste. If the sauce is too acidic, add a little butter to smooth it out. Season with salt and pepper to taste, then nestle the cod into the sauce. Cover and cook until the cod just flakes. I usually add more herbs at the end--chopped basil and parsely, mostly.

I season the cod with salt, pepper, and tumeric before putting it in the sauce.

Also, in the picture I posted, there were some extra tomatoes on the side. They were sun gold cherries, just tossed with olive oil, salt and pepper, then roasted at 400 until the skins began to blister, about 15 minutes. Those tomatoes are super sweet and added a really nice dimension to the sauce.

Thanks!
Yes I think that is the pan. It was called the Buffet on the box. I had been looking at the Braiser but for the life of me I can't tell what the difference is. Used it for the pork chops last night and I really liked it.

spent some time in the kitchen this weekend. I made the cinnamon rolls



Charlie made the bread


And I made Bacon and Lentil soup for later in the week:


Soup doesn't look like much but really good flavor which I think will be better in a day or two. It's in the fridge and when I serve I will skim off most of the fat that solidifies while it chills.

Food Porn, Finally... thank you Mary beth
Can I have the soup recipe?

I got it from here:
http://agoodappetite.blogspot.com/2008/ ... up_02.html

I added some bay leaves, dried basil and some parmesan rinds to the soup. I also took out a couple of ladel fulls and ran it through the blender to make it a little on the creamy side.

Thanks!

Mary Beth - I LOVE your new pot! Looks GREAT with food in it!

Pjayer - I told Mary Beth that when I am washing my Le Creuset, I always think that when I am old and feeble, I probably won't even be able to pick it up, much less try and wash it in the sink. I LOVE it though; it's my favorite pot!

nothintolose

I need to start cooking with mine, I bought Chip a beautiful blue one for his birthday and we have used it once.

I LOVE it for gumbos, soups and red beans and rice!