Food Lush

To Splurge or Not to Splurge: Dutch Ovens

by Elissa

Reader Sarah is in the market for an enameled cast iron Dutch oven and wants to know if the iconic ones from Le Creuset are worth the money.

This is a great question and one that I think about a lot when I'm contemplating a new kitchen purchase.  A 5.5 quart dutch oven (or "French Oven") from Le Creuset will set you back at least $250 (the 7.25 quart one is generally over $300), while comparable models from Tramontina and Lodge can be had for $50 or less. Our own Jessica wrote about the adorable yellow Dutch oven she got from HEB here; it cost less than $40! So are the Le Creuset pots five times as good as their competitors?

My short answer: no. I do think that the Le Creuset enameled cast iron is the best and is more likely to last a lifetime, but any difference in quality is probably not worth $200-plus. The online reviews for the Lodge and Tramontina Dutch ovens are generally quite good, and Jessica tells us she loves her HEB Cocinaware pot.

But I still think it's worth considering splurging on the Le Creuset for a few reasons. I own several pieces of Le Creuset (I got a crazy good deal on a set on Amazon a few years back), and I love them dearly. After six years of heavy use they are holding up beautifully. As I said above, I do think that the pots from Le Creuset are the best. So if you are likely to be a heavy user (do you make lots of stews and soups? do you ever fry things at home?), it may be worth it to shell out for a pot that you will be able to use for years and years. Also, if aesthetics are important to you I do prefer the look of the Le Creuset pots, and they definitely offer the best selection of different colors. And this might be a silly reason, but I kind of love the fact that Le Creuset has an established history; my mom used an orange Le Creuset dutch oven for soup throughout my childhood and it just makes me think of delicious home cooking.

Conversely, if you don't think you'll use it all that much or if you're contemplating a cross-country move, it's probably not worth investing in a Le Creuset (they are heavy!). Incidentally, I have not had great experiences with the non-cast iron Le Creuset stuff that I've bought over the years, so I would not pay more for a Le Creuset stoneware dish, for example.

Sarah also wants to know the best place to buy Le Creuset. Based on my own experience I would suggest Amazon--sadly I don't think they offer the deep discounts on sets that they used to, but their prices are certainly competitive with the major kitchen stores and you can usually get free shipping. But it's pretty widely available at kitchen stores. I am not very knowledgeable about promo codes and which stores are more likely to offer them. Anyone who is please speak up in the comments! You might also want to keep an eye on eBay--I would not hesitate to buy a used Le Creuset.

If I had to buy one Le Creuset pot, I would probably go for the 7.25 round pot shown above. I have the 5.5 quart one and it is fine most of the time, but every now and then I wish it were a little bigger. And if I got to pick one more pot, I'd go with this 3.5 quart braiser dish.

I got it as part of a set and it is great for casseroles and braised vegetables, plus I just love the shape.

Happy shopping Sarah, and let us know what you decide!

{photos courtesy of lecreuset.com}

Reader Question: Deep-Freezing Containers

By Dani

We got this question from Dawn: "I'm trying to figure out how to best store homemade deep freeze items. We recently purchased a deep freeze, and my goal is to fill it with yummy, homemade sauces, casseroles, etc. We're expecting a baby in mid-January, and I figure if I can put the work in now, I can be super lazy about cooking when the baby comes... Any help you can provide would be much appreciated!"

I LOVE my deep-freeze, and I'm often teased for having a stuffed freezer even though I now live in the suburbs (growing up 40 miles from a store can give you some funny habits...) and I LOVE this idea of prepping ahead of time.

That said, I think solutions really need to be tailored to your tastes and portion sizes, but here are the general rules I've discovered:

For traditional casseroles or large baked dishes like lasagna or enchiladas, you really can't beat the disposable aluminum pans. Don't buy them at your grocery store, though, because you'll hardly save money--I suggest Costco or Sam's Club (if you don't have a membership there, Wal-Mart is your next cheapest bet). The ones at Costco are much tougher than the traditionally flimsy pans you buy at the regular grocery store, and they are much less expensive. Those kinds of meals are typically really messy, too, so these throwaway pans can save you a lot of scrubbing on stuck cheese later.

For freezing smaller meals (say, two chicken breasts with teriyaki sauce and some veggies--instant stir-fry!) I've found that heavy-duty plastic or glass to-go containers work really well. I use these ones from Rubbermaid (bought at Costco for a great price!) and they are super tough. Rubbermaid also has a glass variety--I haven't tried them myself, but I have these glass containers from Pyrex that have frozen and defrosted beautifully for years.

The only trouble with using re-usable containers is that they are hard to label. I've tried to use masking tape or sticker name tags to delineate different dishes, but they can come off in the freezer and have occasionally left nasty residue on my containers. One solution is to place a small piece of paper with the information on it directly inside the container facing out, but I rarely remember to do that.

Another option for small meals is Ziploc bags. I know it's kind of trashy (ba-dum-ching!) but freezer-safe Ziplocs are a life-saver in my house, especially for random things like extra muffin batter I didn't have time to bake, leftover marinara sauce, smoothie ingredients, cooked rice or ... well, you get the picture. Generally, if it's not a complete meal but still needs to be frozen, I stick it in a Ziploc, label it with a Sharpie and put it in the freezer for a night when I need that extra ingredient.

For proteins, like premade kabobs or chicken breasts, I wrap them in aluminum foil and then put them in a Ziploc. I think it keeps the flavors tasting fresher, especially for seafood. Another option is to use butcher paper, which also works well to keep flavors in and freezer-burn out.

Hope that helps, Dawn, and happy cooking and freezing!

(Photo credit: Rubbermaid.com)

Reader Question: Homemade Dog Food

by Tara

I know this blog is largely about people, but I've been seeing some recipes lately for homemade dog food, and I'm intrigued! I have two medium-large dogs, and we go through a lot of dog food!

Gratuitous picture of my sweet dogs.

This is the recipe I've seen used most often. It looks fairly straightforward and simple, and makes 48 cups of food, which for my dogs is about 10 days worth. 

Has anybody tried to make your own dog food? Does it even out or come out better price-wise? I wonder if it would make my dogs less, um, gassy?

Reader Question: Prep Time For Dinner

by Jen L.

Reader Sara Beth asks:

How do you handle meals when you don't have much prep time? Do you do "freezer meals"? I find if I want to actually cook, we end up eating pretty late because of [my son's] schedule.

Great question!  Being busy often gets in the way of cooking, as we all know.  I have certainly changed my planned menu on a whim due to lack of prep time on nights I've had to work late.  My family is not that into freezer meals, mainly because my husband SWEARS that everything I cook and freeze tastes freezer-burned. (It doesn't.) He also dislikes most things cooked in a crockpot because he says they get soggy. (They don't.)  Here are a few tricks I use to cut down on prep time and still manage to put tasty meals on the table.

*PREP IN THE MORNING.  No one wants to get up earlier than they have to, but I find that getting up just 10 or 15 minutes early allows me the time to prep a lot of ingredients, then toss them into the fridge.  A lot of mornings, I'll mix up a meatloaf (in the Kitchenaid mixer!) while the coffee brews, then put it into the pan, cover it with foil and leave it in the fridge until time to cook dinner that evening.  I also chop veggies and measure out dry ingredients, then place them in ziplock bags, and assemble casseroles before I leave for work.  This way, all you have left to do in the evening is the cooking part.

*DELEGATE.  Mr. "I don't like freezer or crock pot meals" often gets the special job of chopping, mixing and other prep jobs.  In his defense, he's an awesome cook himself and actually makes about 50% of our meals.  But the not liking things from a crock pot really wears me out.

*PICK A PREP DAY.  I have Mondays off, so I sometimes pre-prep for a few of the week's meals on that day.  I typically cook 2 big meals on Mondays, something for that night's dinner, plus something big like lasagna that I can divide up and pack for lunches throughout the week.  While I'm already in prep-mode, I chop a couple of onions and peppers, then store them in airtight containers to use throughout the week.  I also make sauces, fry bacon, brown ground turkey or beef, and bake some chicken breasts. All these things can be used as meal starters during the week.

Anyone have any good tips to help minimize prep time?

What Restaurants Do You Miss?

by Elsha

A Noodles and Company just opened up where I live. I don't know if you're familiar with Noodles and Company, but it's a quick pasta place. The first time I ate there was in college and I quickly became a big fan. And then I moved away from my college town and I've missed it ever since. It's not anything fancy, but I've always wished there was one around, and now there is! (I'm more excited about this than I should be.)

There aren't many resturants that I miss when I live somewhere without one (Rosa's Cafe is another one) and I'm thrilled that I don't have to miss this one anymore.

Tell me, what restaurants do you wish your town had?

Building the Perfect Wedding Registry in your Kitchen: Part 3

By Elisabeth

Now, let's talk cookware and utensils. There are so many options out there, (like everything else) but when it comes to cookware, you'll probably hear or have heard reports about certain kinds of cookware (non-stick) emitting terrible things that will cause your left ear to fall off if the cookware is at all scratched when the wind blows in a Northeast direction. It can be MADDENING. And, it can also be expensive buying and re-buying the "right" kind. Do some research. Use your best judgement and wear earmuffs just to be safe.

First up, a stainless steel multi-cooker.

This one is a Crate and Barrell exclusive, but every main brand has their own version. It's great for many things, obviously, but currently I use mine mostly for steaming a large amount of veggies for baby food. It's got a smaller basket on top and the bigger one inside. It's perfect and I've used it for 10 years now.

Next, cookware set.

This baby is an all-clad, top of the tier, awesome cookware set. I have always had better luck in price on a set than buying the pieces individually, but sometimes you may get more than you need. Or, this might be too expensive for one person to purchase, so you could register for the entire set, plus some single pieces to meet the needs of your guests.

The one above included a 3-quart sauté pan which I think is the best thing ever invented. Now, back when I got married, I registered for and received an entire non-stick set. I still use both fry pans for eggs, but have discontinued using any piece that has been scratched. I ordered a stainless set and use both depending on what I need at the moment.

And now, the roasting pan.

You might be a roasting banshee or have never roasted anything in your life, but you'll need this on some occasion in your life. I especially like this one that comes with an insert. I've made a horribly salted corned beef brisket for my in-laws using this pan thinking I had purchased a regular brisket. BOY, was that a shocker when we sat down to eat. BUT, I would not have had any cookware to smoke overnight, then roast if it weren't for this type of pan.

Ok, so now that I have listed the definite basics, I'm going to show you some ideal items that can round out your kitchen starting with the reverse griddle.

I do not have one of these. I have a few items that put together would equal this. I want this. What a great space saver and plenty big to do bacon and pancakes at the same time. Flip it over and roast some veggies and burger simultaneously! (Adding to wish list now.)

What I would give to eat some cast iron skillet cornbread right now.

And these are items that I currently have in my kitchen that I can't live without. I happen to love and adore my Pyrex casserole dish set and measuring cup. My silpat baking mat works wonders for my cookies.

I am a huge fan of OXO Good Grips for all my cooking utensils. This 15-piece set looks like it has everything you need to round out your kitchen.

So, readers, what have I missed? This is quite a large arena of items, and I know you probably have some favorites yourself. Please do tell! 

{photo credits: crateandbarrel.com}

Sugar Free Dressings

By Natalie

My Aunt texted me today and asked if I knew of any sugar free dressings. I decided to compile a list for her. In selecting some recipes, my main criteria was ingredients they can find in a very small east Texas town and VERY EASY. She does not love cooking, that's her husband. Hope this helps Aunt B!

Off the cuff, I would say use vinegar & oil.

Citrius Cumin Dressing basically oranges, lemon, oil, and cumin

Buttermilk Salad Dressing, it can be sugar free depending on what mayo you use. I believe that the mayo with olive oil is sugar free!

Vegan Ranch Dressing- This one is a bit better for you, and you don't necessarily have to use soy milk, I'm sure cow's milk will work just fine.

Lemon Garlic Dressing A few ingredients of lemon, garlic, oil, and Dijon mustard

Homemade Ranch- always a favorite, higher in fat with the mayo and buttermilk

Sweet Poppyseed Dressing- This sounds simliar to one of my favorite dressings that I buy at Central Market. Hopefully she'll be able to find Stevia powder....

Read the comments section of this reader help post to discover some recipes that are favorites of our readers!

Photo Credit: Amazon.com

P.S. I have the above oil dispenser, and I love it! Thank you Jennie for this lovely birthday present!

Building the Perfect Wedding Registry in your Kitchen: Part 2

By Elisabeth

Let's talk about one of my favorite parts of the kitchen registry: Small appliances!

Now, here is where you can go for it more than not. You should put appliances on your registry that you really want and most likely need. You do NOT skimp out here. I say this only because it may be the only chance you'll have to get any of your higher priced items anytime soon. If you are paying for your wedding, or any component of it, then you may not not have an extra $300 sitting around waiting to be spent on a bad ass mixer.

(Of course you do not want to have all items on your registry out of your guests' price range, but a lot of the time, several people do go in on a higher priced item, so don't leave them out!)

Let's start with the Queen Bee, the KitchenAid Mixer.

Now, this is something I did NOT register for 10 years ago. I just didn't know better or think I would need it. I was WRONG. I did registered and receive a Cuisinart hand-held mixer. It worked just fine (it just went South on me last year) and I would even recommend it as well, but in addition to a standing mixer, if at all possible.

Next up, a Food Processor.

This is the Cuisinart I have, only this one is a newer, hipper version. You can pretty much find any KitchenAid or Cuisinart and it'll shine. Based on how much you cook, or think you will down the line, you can go with a 9-cup here or the larger 11-cup. (I've never had any size issues with my 9-cup.)

And now, Blenders.

From the reviews I have read on this Cuisinart, this is a great blender. (I have one too.) There are plenty of them out there, but you want something that's got a lot of power if you plan on making smoothies, blending ice, etc. This one is quieter than most, so that's a super bonus. Bottom line, you need one, especially if you plan on making things like margaritas!

So, these are the three big kahunas. An ideal trio for any kitchen.

Another item that would be ideal is a toaster, for example. I have a toaster oven which works great for our family, (And yes, I've heard they catch on fire easily. I'm on the lookout.) but a 4-slice toaster big enough to toast bagels is perfect.

If you want dinner ready and on the table within minutes of walking through the door, a slow cooker would definitely be up your alley.

You definitely want one that is 5-quarts or larger to fit your needs now and down the road when more mouths to feed may be involved.

Now, here is where I need your help, readers. I am not a coffee drinker. I know. What in the hell is wrong with me? I am sure one day I'll wake up and think a cup is delicious, but it hasn't happened yet. So, what type and brand of coffee maker would you recommend to someone who is creating their registry? What would you have wanted and needed from the get-go?

Also, anything else you think I should add to our small appliances list? Waffle makers? Griddles? Juice makers? If you could go back, what else would you have put on yours?

There are many small appliances out there and if your kitchen is anything like mine, it's hard to find space to house them all. Sit down, take a look at what is available and make a priority list. And worse case? You get a few things you might be having second thoughts on. All you need to do is return them and purchase your true must-haves.

Next week I'll be back with cookware and utensils to round out my series!

{photo credit: crateandbarrel.com}

Building the Perfect Wedding Registry in your Kitchen: Part 1

By Elisabeth

First off, creating a registry for your wedding can be DAUNTING, especially for the kitchen. Who's to say what items you'll be using years from now? Should you register for china? Crystal? Silver? What color scheme works for both of you now, but both of you 10, 15 years down the line?

I can say I registered for China/Crystal/Silver and got about 6 place settings total of everything. Not bad! Not bad if I actually used any of them. Not bad if they weren't still packed in the original boxes in my garage for the past TEN years. (Now this might not be the norm, but I never got the hutch I've always planned on having to display these items, plus with three young kids in the house now, it's still not the first thing on my list.)

I enjoy having the silver since it's the same pattern as my grandmother. The crystal is also the same pattern as the rest of my family and I love it. I truly can't wait to use them. The china is another story. I registered for a lovely pattern, but I don't think it's for me anymore. Yes, I need to actually open the box and take a look to make sure, but my advice would be this: Classic, simple patterns can last a lifetime.

There are millions of places to register, but you want to keep in mind the people on your invite list. If some people have a Williams-Sonoma, but not a Crate and Barrell nearby, you might want to register at both. Or, you may find everything you need at Target or your favorite department store may be your preference. People will order online, of course, but a lot of people like to go into a store and buy their gifts, especially people who are not computer-savvy.

Let's start with place settings, shall we?

Whether or not you choose to register for china, your everyday plates can still be your go-to plates.

These are the ones I have from Crate and Barrell for day-to-day use in my house. The thing you want to keep in mind, or hope rather, is the longevity of the pattern. Over the years, I have broken a couple of plates, and/or decided to add more to my collection. Having these still available to purchase 10 years later? AWESOME. Of course you can't predict this when picking out patterns, but go with something you think you'd like to stare at day in and day out while doing the dishes.

A flatware set like this is a great basic, yet classic choice when it comes to silverware. Pick a pattern that suites your taste, but is in a decent price range for you and your guests.

You can register for $5 glasses or find some great $1.50 ones like these to round out your daily ware. The ones I have are $1.50 a glass and if on the strange occurrence one does break, going back to Crate and Barrell to replace it and/or add a few more does not put me out.

Now, one to special stemware!

We registered for red and white wine glasses plus a set of 4 beer glasses. We currently only have the 3 beer glasses left. Everything else broke. On a whim, we purchased a set of 4 red wine glasses at a liquor store and have been extremely pleased with the durability. Point is this, if the glass itself is very thin, like the ones we had, they are way too fragile especially if you plan to clean them after having drank a glass or two.

Maybe this stemless wonder would have somewhat helped out in the clumsy department. I don't think these were in or hip 10 years ago, but I think I need to make a trip out to my local wine store and stock up!

Now, clearly this is just a start regarding the registry for the kitchen. Next week I'll be back discussing the must-have small appliances.

Stay tuned...

And please, if you have any advice to add to this series, feel free to comment! 

 

{photo credits: crateandbarrel.com}

Family Cooking Traditions

By Julie

It is well known in my family that if you want gravy, you have my grandmother make it. She has a special touch, I tell you. Her gravy always turns out perfectly, with no lumps and exactly the consistency desired for any given meal. Even though Thanksgiving dinner happens at my mom’s house, you will find mygrandma standing over the stove, stirring, stirring, stirring. And we are all the better (and probably fatter, but oh well) for it.

She swears by what she calls her gravy maker, a small container in which she mixes flour and water and who knows what else (eye of newt?), creating some type of roux. It’s like her magic wand for gravy. Do not doubt the gravy maker.

I have watched her countless times, studied and listened as she taught me her process, and I must say I can produce a reasonable facsimile, enough to make my eaters happy. But I’ll admit, that my gravy is not quite on par with Grandma’s. Perhaps it’s because I don’t have the fabled gravy maker, or perhaps she really does possess a special magic. (I’m betting on the special Grandma touch.)

So let me ask you: are there any special cooking myths or superstitions in your family? And do they sound as silly said out loud as mine?