Many of our friends marvel at our kitchen and the wide array of gadgets and appliances large and small that we seem to have at hand. Truth is, there are always more items on our list and a Le Creuset Dutch Oven has been near the top for some time.
Initially, it was very difficult for us to justify spending the money. We looked into various other brands, such as Mario Batali and Le Cuistot, but based on the research it seemed that Le Creuset really was the cream of the crop. We took the plunge on Friday and purchased a 6 3/4-quart Dutch Oven from Williams-Sonoma after being alerted of a 20% off sale of discontinued colours. Who knows? If we take good enough care of this piece, maybe our children and even our grandchildren will get as much use out of it as we hope to (because clearly the love of cooking is a genetic trait).
Which left us with the big question of what to cook. We’ve already expressed our love of Mark Bittman and his How To Cook Everything series. One of his chicken recipes calls for a Dutch Oven and puts a spin on the classic 40-cloves of garlic chicken. Who can pass up 40-cloves of garlic (in the end, I think we used a lot more garlic than was called for, especially when you consider that we used elephant garlic).
In the end it was a pretty simple recipe. The most challenging part for us – okay, for the brave one in the family, Cari – was disassembling a whole chicken and cutting out the nasty bits. From there, we just threw it in the Dutch Oven along with all of the garlic, chicken stock, cinnamon, olive oil, parsley, salt and pepper, and let it do its thing on the stovetop for about an hour. The end result was delicious, but we must admit the baguette dipped in the juices was much more satisfying than the chicken itself!
Next up, Beef Bourguignon?