emily audette.com

Remember how much I loved my mustard colored dutch oven from Macy’s Martha Stewart line?  I blogged about it and all the awesome things you could use it for.

Well it’s gone now.  Macy’s recalled the dutch ovens because apparently the enamel coating could crack under high heat and explode in the oven.  That doesn’t sound like a safe product to me.  I hauled my well-loved dutch oven back to the store and got a $75 refund since they weren’t offering replacements.  To be honest I just wanted a new dutch oven, but I guess $75 (which is probably more than I paid to begin with) will have to do.

I think I might save up for a bit and just go for the real deal with a Le Creuset in cobalt to be exact.  But at $250, ugh!  I tell myself it will last forever, but still.

In the meantime I have a new love:  my new (old) cast-iron skillet!  While I was home for Christmas my mom was giving up on her various cast iron skillets and let me have what I wanted.  Obviously, I could only bring back one in my carry-on since they are so heavy.  I chose the 9” skillet and intend to go back for the others someday!  

I’m using the cast iron skillet for everything:  eggs, roasting vegetables, reheating leftovers, veggies, and more veggies.  It’s so fun, gives the food a nice sear and color, and other than the over easy egg I tried to make for Emily doesn’t stick one bit!  And who doesn’t love a pan you don’t really have to clean?

Get yourself one, better yet steal one from a family member that’s not using theirs.  The best part about that is that it comes already seasoned with years of cooking.  For me that probably included lots of savory meaty cooking flavors which I could never reproduce (since I don’t eat red meat).

The wonders of a fully-stocked fridge struck again this morning.  Due to last week’s cooking fever that over took me I was left with lots and lots of leftovers which all need to be eaten by tomorrow!  

How to eat all these leftovers by tomorrow with a full freezer?  My first idea was to just eat leftovers for breakfast so that it’s one extra meal.  Then this morning I had a stroke of genius.  Yesterday I went out for brunch at Barbette and got the roast chicken hash.  It’s good, but not quite as flavorful as I expected.  Why not re-create it at home with all my leftovers?  

For the record, in case anyone randomly has these same leftovers at home here is what I created.  I have to say I liked it more than the hash from Barbette!  Somehow I had just the right ingredients in my fridge!

Roasted Chicken Hash, serves 2

• 2 cups leftover roasted potatoes and squash
• 1/2 cup chopped red peppers
• 1/2 cup chopped onions
• 1/2 cup leftover roasted chicken
• pinch of lemon zest
• 1 1/2 tablespoons lemon juice
• 1 T chopped parsley

Directions:  Using a medium frying pan (not non-stick) cook onions and red peppers in a small amount of olive oil (I used my Misto) until soft.  Add leftover roasted potatoes and squash, chopped up into smaller pieces if needed.  Hopefully your leftovers have plenty of butter/oil to add to the pan because your veggies probably need it.  Add chopped chicken, cook for a few minutes on medium low while you prepare the eggs.  Cook 2 eggs over easy or try poached eggs if you know how (which I don’t).  Finally add the lemon juice, pinch of lemon zest and some extra herbs.  I tossed in some dried rosemary and sage.  Stir and cook for another minute until the juice is absorbed.  Serve in a bowl topped with an egg, sprinkle parsley over the top.

You can tell a few things from this photo.  #1 I did not remove my eggs from the pan very elegantly.  #2 I did not properly arrange my hash so that you could see all the various things mixed in.  #3 I don’t care it was amazing.

I tested out my new “fancy” slow-cooker with a really great slow cooker recipe.  Moroccan Turkey Stew.  It’s got some of my favorite foods, including squash!

Check out the recipe from the Food Network Magazine here.  One big thing to note:  the recipe amount is enormous!  It will not fit in your slow cooker until you have a GIANT one. I halved the recipe and it filled my 5 quart slow cooker to the brim.  The leftovers freeze really well and are also good in wraps as the recipe suggests.

PS:  I said my new slow-cooker is fancy because it switches to warm automatically after a designated cook time.  Fancy!  But it still only cost $10!