A Little Obsession

Lately, I've become a little obsessed with enamel cast iron cookware, those shiny expensive heavy pots in bright colors. Actually, I'm a little obsessed with finding some at a good deal.

It all started with the Jim Lahey's No-Knead Bread recipe that was written up in the N.Y. Times. He used a large enamel cast iron dutch oven, I think it was Le Creuset, to produce that beautiful crust. Of course he said that any heavy pot will do and I made it in my Calphalon and it turned out great. See?


Around the same time, Cooks Illustrated rated dutch ovens, most of them being enamel cast iron. Of course Le Creuset rated very high, but it is also very pricey at $270 retail. They also rated the Chef Mate dutch oven available at Target as a best buy at around $40. So everytime I was at Target I would look for the pot but I never found one. Some message boards said there was so much demand it was hard to find.

In the meantime, I had also decided to find an alternative to my teflon pans due to the toxicity warnings. I have a lot of pots and pans and I hate to say it but the teflon is really convenient to use because its so easy to clean. I have an alternative pan for most things I make, the main exception is omelets. Lately, I've been using a Calphalon pan but it works horribly. Seems like more eggs get stuck to the pan than become part of the omelet and it just doesn't get that lovely shape and texture. I read somewhere that enamel cast iron is a good alternative for teflon pans.

I've also googled and discovered a whole bunch of enamel cast iron fanatics and brands like Staub, Mario Batalli, vintage Descoware, Copco, Dru, etc. I read about a Staub outlet in France and how one lady was trying to justify a vacation there. Unfortunately, I missed out on the huge Staub sale at Amazon, apparently there were great prices but they have sales a couple of times a year so I will try to wait patiently. I also read that sometimes Costco's in Canada offer great deals on Staub and am hoping they will bring that over here.

I had pretty much given up on the Chef Mate, then one day I was out in the boondocks and saw a Target and thought maybe they will have one since it's less crowded. I found it! It was hiding in the utensils section, bright red, no chips. Yay! It's super heavy and works great, browns really well.

I still need a pan for omelets and would like a small cocotte too. Am trying to wait patiently for those.

Scored!

I'm so happy, I scored this Vogue Knitting book, Very Easy Knits, on PaperBackSwap.com. In hardcover! It came in the mail really quickly and is in great condition. This is my favorite knitting book that I've seen so far. Although the styling, photos, hairstyles, etc. are a little dated, most of the items are basics.

Healthier Chocolate Chip Cookies

It's already started snowing and there is a winter weather watch through Wednesday. What's better than baking cookies when cooped up inside? I love chocolate chip cookies and have been working on making them a little healthier, giving them some nutritional value and trying to eliminate those big sugar highs and lows when I eat too many. I've been experimenting with agave nectar and whole wheat flours and unfortunately have thrown out many batches.

This batch turned out pretty good. I gobbled up two cookies right away and am resisting very hard right now. This is an adaptation of Cooks Illustrated's Thick and Chewy Chocolate Chip Cookies. I'm very pleased with the whole wheat flour and reduced sugar ... next up, reduce the fat level.

Chocolate Chip Cookies

2 1/8 cups organic whole wheat pastry flour -- (2 cups plus 2 tablespoons)
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter -- (1 1/2 sticks) melted and cooled until warm
1/2 cup organic evaporated cane sugar (or light brown sugar)
1/2 cup agave nectar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
12 oz. semisweet chocolate chips

1. Heat oven to 375 degrees. Mix flour, salt, and baking soda together in medium bowl; set aside.

2. Either by hand or with electric mixer, mix melted butter, agave nectar and sugar until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in desired amount of chips.

3. Refrigerate batter until cold, preferably overnight.

4. Form scant 1/4 cup dough into ball. I use a scooper, it looks like a small ice cream scooper. Place formed dough onto parchment paper-lined cookie sheets, about 9 balls per sheet. Flatten dough with slightly wet fingers or back of spoon. Dough balls should be about 1/2 inch thick.

5. Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and slightly puffy, 10 minutes (start checking at 8 minutes). Do not overbake (unless you like cakey cookies). Immediately move parchment with cookies onto a rack to stop cooking and cool. Once they are cool, I like to freeze the cookies I won't be serving right away. When thawed and re-warmed, they are just like fresh baked.

tags: chocolate chip cookies