|Greg's Homecoming tailgate burger|
Another perfect fall weekend, another fun tailgate and another great Sunday bike ride checked off the list. Before I head off for the beach for Fall Break I thought I'd post a little bit of this and that I've had on my mac "Stickie Notes" (if you have a mac, you have to use the Stickies app on your dashboard and save your sanity and some trees).
I've mentioned me collection of Le Creuset cast iron cookware and stoneware baking and serving pieces. A bit of an addiction. I decided with my first purchase to just buy whatever color I liked best that day and that would be my theme. So I have pieces that are cobalt, flame, cherry, dijon and kiwi. Every piece is well-loved, but two of the enameled cast iron pans are on my cooktop at all times: the buffet casserole (technically a braiser) and my 2-quart round french oven. My 5 1/2-quart round french oven takes third place for frequency of use followed distantly by my 7-quart oval french oven and my oval skillet grill (which I believe is no longer in production probably because it's shape can be pretty limiting). Sure they look great, but really you need to cook with them to love them. There has been just one rocky patch in our relationship during my recovery from surgery for my broken left elbow (a tennis injury which to Greg begged the question, "Is tennis a contact sport?"). Not going to lie, Le Creuset cast iron pots are heavy. That would be one of the reasons they are amazing for cooking and baking. When you cook or bake the pots stay warm for a very long time. I can heat something at home, wrap it in blankets and it will be still warm when I get to Purdue. They are heavy, they are expensive but nothing browns, bakes or braises better. I use my big french ovens like a slow cooker in the oven. Just love them.
|how many pieces of Le Creuset do you see in this picture? yes, I even have a mortar and pestle|
|okay, can't figure out how to rotate this image and my IT department is asleep|
|keep on hand at all times for spontaneous gracious living|
Okay, I should be off to bed but I'll throw in one recipe before I sign off for a week at the beach. Here's a little something to throw on the grill but since I'm so excited it's not exclusively grilling weather anymore, you can also put this in a dish and cover it to bake it in the oven.
8 oz. block of feta cheese, drained (really any size is fine, but use the block not the crumbles)
good olive oil (they always say this, but really you will taste the olive oil so make sure it's one you like)
Tablespoon or so of nice oregano (do your fall cleaning and make sure your herbs in jars are fresh)
4-6 grape or cherry tomatoes, halved (or a roma or two diced)
Please don't get all "I can't make this, she doesn't tell me exactly how to do it". You really can't mess this up. Place your block of feta on a sheet of aluminum foil (or in a baking dish just bigger than the block). Generously sprinkle with oregano. Toss on the tomatoes. Generously drizzle olive oil over everything (1-2 Tablespoons for the 8-oz. block). Fold up the foil to seal (or cover dish tightly with foil). Bake on grill or in a hot oven (375 degrees or so, just throw it in with something else like maybe bread that you are warming) for 10-15 minutes until melted. Serve with warm bread or toasted bread slices (you know, slice a baguette and brush with olive oil and then bake or grill a few minutes).
|oozing cheesy goodness out of the foil and into a Le Creuset stoneware dish|