Cutest cast iron pots ever

I'm fairly certain that My Omnivore thought I was being frivolous when I purchased these adorable cast iron one-pint kettles. But look at them-- how cute are they?





Over the weekend I made Boeuf Bourguignonne and we scooped some of it into the kettles, topped it with heavily creamed and buttered mashed potatoes, popped that under the broiler until the potatoes were nicely crusted brown-- heaven in a one-pint pot. My Omnivore is now a believer. It just tastes better in the kettle. Plus you can cook the stew right in your kettle, broil your potatoes in your kettle and then put it piping hot on the table.







We have plans for these kettles-- mac and cheese, lamb shanks, white beans and kale, oh, and pot pies. This whole kettle obsession started with a lobster pot pie recipe by Colorado chef Jake Linzinmeir, damn him, and I've continued to obsess over them for years, so we are definitely making some lobster pot pies!

Valentine's dinner

Generally speaking im not a veggie person and cauliflower has always ranked really low on my list of acceptable vegetables the only time I've really liked cauliflower was at Cibreo-- the Michelin starred resto in Florence. Yeah, I hear you say, whatev. But I'm determined to get over it-- there must be a way to make tasty. Martha Stewart, predictably, to the rescue. This recipe is absurdly easy-- the hardest part is chopping the cauliflower up. But the results are perfectly delicious. I'm a cauliflower convert.

Martha Stewart's Roasted Cauliflower

1 head cauliflower, cut into small florets
1 tablespoon olive oil
salt and pepper (coarse)
1 tablespoon butter
2 garlic cloves, thinly sliced
1 teaspoon capers
1 teaspoon caper juice

Preheat oven to 450 degrees. Trim, and cut cauliflower into small florets; spread in a roasting pan or rimmed baking sheet. Drizzle with olive oil; season with coarse salt and ground pepper. Toss to combine. Roast, tossing once or twice, until cauliflower is golden brown and tender, 20 to 25 minutes.

In a small skillet, melt butter over medium heat. Cook garlic cloves, stirring often, until lightly browned, 2 to 3 minutes.

Remove from heat. Add capers and caper juice. Pour over cauliflower, and toss to coat.

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