Rachelino's Profile

Anything slow cooked or braised - any soup or stew - will work in a dutch oven. It is deifnitely not a carnivore-only appliance. It is great for carmelizing just onions (or onions/carrots/celery known as mirepoix, or onions/celery/pepper known as sofrito) and making a deeply flavored base for soup and stew without relying on meat for flavor. If I were you, I would give any slow-cooked (vegetarian) recipe that appeals to you a try on www.epicurious.com (that is rated 3.5 forks or higher).
If you want a specific recommendation, I have made this recipe in my dutch oven and LOVED it: http://www.epicurious.com/recipes/food/views/Kale-and-White-Bean-Stew-351254

Also, while I agree that one doesn't need Le Creseut or Staub enameled cast iron dutch oven, not all enameled cast iron is made nearly as well as these brands. There is a reason why they are expensive. I got a Mario Batali enameled cast iron pot as a gift and the handle got a huge chip on only its second use, and has continued to chip. That is just not acceptable to me. I have seen the same thing with Martha Stewart enameled cast iron pieces* at friend's houses. Why buy something only to have to replace it when a decent one will last for decades? Anyway, I understand not everyone is able or willing to spend $200 on a dutch oven, and I would strongly recommend Lodge as a cheaper option. Their products are made well - their skillets live on the top of my stove.

*or any enameled cast iron made in China.

I don't care for it on its own or as the predominant flavor, but I was won over by its inclusion in a cake recipe (White Chocolate Whisper Cake in the Rose Beranbaum's the Cake Bible) - the cocoa butter added such a softness to the crumb that I can understand why it's Rose's favorite white cake (which can be dry).

Try sprinkling on a chocolate bar to see if you like the flavor combo- one of the artisan chocolatiers around here has a lavender sea salt bar (the flakes of salt are sprinkled over when it is cooling).
I agree with GreenCayenne that it would be tops with caramel, but not the easiest option.

I suppose the easiest option would be to sprinkle it over anything with hot fudge/chocolate sauce. :)

However, the first thing I would do with it is make this fantastic Fleur de Sel Toffee - http://www.marthastewart.com/recipe/fleur-de-sel-toffee

Like dsbook, I save the woodier ends in a freezer bag, but with other veggie clippings (onion roots/skins, herb stems, carrot nubs, etc.) for homemade veggie stock.

I would also recommend the original zester/grater to start- it works well for hard cheeses, chocolate, nutmeg and citrus zest. Also, it's shape allows you to grate upside down and more easily eyeball how much you have grated, without flying everywhere. After a couple years, I invested in the next size up of flat Microplane grater and recently I got the specialized yellow citrus Microplane grater (which also does strips and ribbons of peel) as a gift.
If Rachel really uses nutmeg that mch, one of those handy nutmeg graters with a crank on top (I see them at coffee shops) might be handy because it actually doubles as the storage vessel for the whole nutmeg.
xo
another rachel

If you don't have 6" pans, this recipe will probably work in a 9x13" pan. It will probably need 5-10 more minutes in the oven.

I do have 6" pans but I also bake wedding cakes as my side job and they are usually used for the top layer. However, I think these are a GREAT investment for anyone who likes to bake cakes because the adorable size of the 6" pan is perfect for a small birthday party.

You can get 6" (and other diameters) cake pans at kitchen/restaurant or baking/cake decorating supply stores, but some major retailers that stock them are Williams-Sonoma & Sur la Table. Sometimes you can find cheapo foil versions at the grocery or hardware store.
You should purchase light colored aluminum (not dark-colored or nonstick) for best results on cakes made from scratch. (With cake mix you have more leeway...)

Happy Baking! I just met Flor Braker in person last week at a booksigning for Baking for All Occasions, and have already tested the Dark Chocolate Cake recipe in said book. DELISH.

I am so excited! I get to go to a reading and book signing next week in SF! WOOT!

These look great - and Dana your caramels look heavenly too!!

That is really exciting!! I will have to look for that at the Eatwell stand (I am also in SF) so I can try my hand at whole wheat bread.
Having freshly ground wheat flour makes all the difference since the additional oil in the bran and germ causes whole wheat flour to go bad much, much faster than white flour. When the flour is old or kept in a warm cupboard (and the oils get rancid), goods baked with the flour have an noticeably off flavor.
Rose Levy Beranbaum recommends using whole wheat flour no more than 6 months after it it ground/purchased, and ideally prefers to grind it herself when she uses it for bread! (Whoa. That's commitment.)
I buy small quantities of whole wheat flour (like bob's red mill) and keep the whole bag in the freezer.

fjorlief, yes the crust can absolutely be made without a food processor. I probably should have posted the hand method as well, though I was afraid the recipe would get too lengthy. Also, if you are doing it by hand, I would recommend using whole wheat pastry flour (because the bran and germ is broken down more for you).

Hand method:
Place a medium mixing bowl in the freezer to chill.

Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and refrigerate it for at least 30 minutes.

Place the flour, salt, and baking powder in a medium bowl and whisk to combine. Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal. Spoon the mixture, together with the cold butter, into a reclosable gallon-size freezer bag. Expel any air from the bag and close it. Use a rolling pin to flatten the butter into thin flakes. Place the bag in the freezer for at least 10 minutes or until the butter is very firm.

Transfer the mixture to the chilled bowl, scraping the sides of the bag. Set the bag aside. Sprinkle the mixture with the water and vinegar, tossing lightly with a rubber spatula. Spoon it into the plastic bag.

Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.

Wrap the dough with plastic wrap, flatten it into a disc and refrigerate for at least 45 minutes, preferably overnight.