The Pioneer Woman Cooks!

Fresh Corn with Wild Rice: A Delicious Holiday Sidedish

Ree — Thu, 09 Oct 2008 11:35:59 +0000

Mmmmm. This is one of those Thanksgiving side dishes. Textural. Flavorful. Set apart from the fray. I’ve been making it for years and years, and every year my love for it deepens.

It’s Fresh Corn with Wild Rice—and before we go any farther, let me point out that I’m not talking about the typical boxed “long grain and wild rice” product that, don’t get me wrong, is perfectly delicious on a Tuesday night with your chicken. But on one certain Thursday in November…we need to use the real deal: dark, almost black, thin-grained wild rice, whose texture is pretty hard to forget.

I cook the wild rice in chicken broth to give it some extra flavor, then mix the cooked rice with kernels of corn cut fresh off the cob, heavy cream, eggs, butter, salt, cayenne pepper, and a splash of milk at the end to get the consistency just right. Baking it in the oven binds the mixture together, and the result is a delicious, slightly crunchy, creamy and delightful masterpiece…with the firm bite of the rustically yummy wild rice.

What more can I say? Let me just show you.

The Cast of Characters: Fresh corn, heavy cream, eggs, butter, salt, cayenne pepper, milk, and wild rice. Step away from the Uncle Ben’s.

I love you, Uncle Ben. I used to eat you with cottage cheese as an after school snack.

Begin by cooking the wild rice according to package directions. Instead of water, though, I like to use chicken broth—or a mixture of chicken broth and water. Gives it a nice punch of flavor.

When the broth is boiling, pour in the wild rice.

When I first started making this many years ago, our little small town grocery store didn’t carry plain wild rice. They do now. Hallelujah. Amen.

Now cover, reduce the heat, and simmer for quite awhile—usually at least 45 minutes. We want the rice to be almost completely cooked, but still have a nice bite to it.

Now, ignoring my dumb hand, thoroughly shuck the corn so that most of the silks are gone…a few stragglers won’t hurt.

NOTE: I’m sure this recipe would work JUST FINE with storebought frozen corn! I’d sure use frozen rather than canned for this recipe.

Now, place each ear of corn into a large bowl, and with a hard-water-spotted and very sharp knife, begin slicing downward, cutting off the kernels and allowing them to fall into the bowl.

Go ahead and cut right down to the quick—you want every bit of goodness you can get.

Your goal is to leave the cob forlorn, stripped naked, and alone.

The reason you do this straight into the bowl is, if the corn is very juicy, it can splatter all over the kitchen. And I don’t like to sign myself up for any more mundane cleaning jobs than absolutely necessary.

Soon you’ll have a nice pile of corn, which you’ll be tempted to grab and nosh on. And go ahead! No one’s looking.

Next, crack two eggs into a small bowl.

And beat them together with a fork.

Check on the rice; it’s about done.

Drain the rice, then pour it onto a plate to allow it to cool quickly.

You’ll want it to cool so it won’t cook the eggs.

Meanwhile, back at the corn kernels.

(I’ve always wanted to say that!)

Begin by pouring in the cream. You know you want to.

Next, cut up the butter and add it in…

Followed by the beaten eggs.

And here’s the kicker: salt. You must use salt. You must use enough salt. Salt is your friend.

Actually, salt is not your friend. Salt is Satan. Don’t listen to me.

Stir together gently.

Then sprinkle in some cayenne pepper. I usually use about 1/4 teaspoon…but if you think you can handle the truth of the cayenne, go for it!

Now, add in 2 cups cooked wild rice, stirring gently…but constantly.

If the mixture seems overly thick, splash in a little milk. It should be thick, but stirrable.

Stir together, then taste to check the seasonings.

And don’t be afraid to add a little more salt.

Next, generously butter a baking dish.

Stir mixture together, then pour into baking dish.

Flatten out the surface, “encouraging” the corn to be somewhat submerged in the egg/milk mixture below.

Now put it in a 350-degree oven and bake for 30 to 45 minutes, or until light brown on top. You can let it sit for a bit before serving.

Mmmmm. Did someone say “serving?”

In the words of my immortal brother, Mike…”Oh, Lord.” It’s the crunchiness of the corn. The chewiness of the rice. The creaminess of the other ingredients.

It’s delicious, is what it is.

And I know you’re going to love it. Try it this holiday season!

Love,
Pioneer Woman

Fresh Corn and Wild Rice Casserole (printable recipe will be up shortly)

2 cups cooked wild rice
3 to 4 cups fresh corn kernels (scraped off the cob)
2 eggs, beaten
1 cup heavy cream
1 to 2 teaspoons kosher salt (or table salt to taste)
cayenne pepper to taste
6 tablespoons butter
1/2 to 1 cup milk, for thinning

Preheat oven to 350 degrees.

Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
Taste for seasonings, adding more salt or cayenne pepper if needed.

Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.

Serve with Thanksgiving dinner. Repeat every year.

_____________________________________

Posted with lots and lots of Thanksgiving side dish love, Ree Drummond.

Pepitas!

Ree — Tue, 07 Oct 2008 13:58:51 +0000

We’ve gutted the pumpkin, roasted and pureed it, and we’ve even made some delicious, creamy “pumpkin butter”. But we don’t want to forget about the pumpkin seeds, which, when roasted, are a delicious seasonal snack. I love roasted pumpkin seeds—it’s a comfort food from my childhood. My mom roasted them every Halloween, just after we carved our jack-o-lanterns and just before I dressed up as Miss Piggy or Casper the Friendly Ghost or Richard Nixon, which was the costume I chose in sixth grade, and which is another story for another time.

Pepitas are yummy, and unlike sunflower seeds, whose outer shell you must remove before eating, you can just pop ‘em in your mouth and eat ‘em whole. And don’t ask me if there’s any nutritive quality to pepitos, because I don’t know the answer. And even if there was, it would likely be negated by the olive oil and salt you slather them with.

But we’re all about the flavor here on The Pioneer Woman Cooks, aren’t we? Angina be damned!

Let’s make some pepitas, mis amigos!

As you gut the pumpkins, keep all the seeds—and guts—in a bowl.

Throw them into a colander and rinse them under cold water, pulling away the chunks of pulp as you go. And if you’re taking photos of this process, please leave a dirty pan in the sink so I’ll feel better about myself. Thank you.

Spread the rinsed seeds out on a baking sheet.

Don’t worry about removing every last bit of pulp. Translation: I give you permission not to be thorough.

Now, THIS IS IMPORTANT: Allow the seeds to dry several hours or overnight. And beware: they’re quite sticky/slimy, so don’t place them on paper towels! Just leave ‘em on the baking sheet and they’ll be fine.

When they’re nice and dry, go ahead and preheat the oven to 250 degrees.

Begin by drizzling the seeds with a couple teaspoons of olive oil.

Use your fingers to toss the seeds around to coat.

Then salt the seeds generously. I use regular table salt for this one. Kosher salt’s flakes are too big. And you can really go nuts with the seasoning: cayenne pepper, seasoned salt, even curry powder. But I like to keep it simple.

Now just pop ‘em in the oven for an hour or so, until the seeds are light golden brown.

And that’s it! Let them cool for a few minutes…then let the snacking begin!

Pepitas need to be stored in an airtight container if they last beyond the first day. But ’round these parts, that hardly ever happens.

Enjoy!

Next up: A delicious, (and decidedly non-pumpkin) Thanksgiving side dish.

Make Your Own Pumpkin Puree!

Ree — Mon, 06 Oct 2008 11:05:20 +0000

It may only be October 6, but as far as I’m concerned, it’s holiday season here on The Pioneer Woman Cooks! I want to give us all plenty of time to test recipes, make grocery lists, and walk a thousand flights on the Stairmaster before Thanksgiving is upon us. So let the cooking begin!

Several years ago, when my two girls were babies, my mother-in-law and I decided we had nothing better to do with our lives than to prepare a Thanksgiving meal made entirely from scratch, i.e. no prepackaged or prepared foods. And we almost did it—using everything from homemade chicken stock to cranberries we dried ourselves to a 20-pound turkey from our own backyard. His name was Harold. It was a difficult day for our family.

Just kidding on the Harold thing; we actually bought a fresh turkey. But we did have a pretty pure Thanksgiving dinner, capped off by the most delicious pumpkin pie I’d ever tasted—made especially scrumptious by pumpkin puree that she and I made ourselves. I’d never been a big fan of pumpkin pie until then, but there was just something about the texture and flavor that convinced me that making my own pumpkin puree was worth the extra effort—and as it turns out, it isn’t much effort at all. I’ve been pureeing my own pumpkin ever since.

It’s around this time of year that I start storing up pumpkin puree in my freezer, in approximately one-cup quantities. Aside from the obvious use in pumpkin pie, it comes in handy for pumpkin bread, pumpkin muffins, pumpkin dip, pumpkin cookies, pumpkin butter (see second post below)…I even mix the puree with butter and maple syrup for a ridiculously sinful fall side dish. And don’t even get me started on how good it is for you. I don’t even need to tell you; just look at the color and you’ll be a believer.

I’ve read opinions that declare canned pumpkin puree just as good as, if not better than, the fresh stuff. And you know me—I’m always willing to go along with a more convenient shortcut. But all I can tell you is that in my experience…in my isolated, agoraphobic, reclusive experience…I’ve been more pleased with the outcome of pumpkin-based dishes in which I’ve used the from-scratch puree. So give it a try this year! Substitute homemade for the stuff in the can. And report your findings here.

Pumpkin recipes will follow. For now, though, let’s get the fundamental process down. You can start pureeing pumpkin today!

To begin, select a couple of small-ish pumpkins. The larger they are—for instance, jack-o-lantern pumpkins—the more you’ll run into weird tastes and textures. (Though the first time my mother-in-law and I pureed pumpkin, we used a big motherin’ thing and it turned out just fine.)

I think the one on the left senses the end is near. Could have something to do with the gigantic knife right next to him.

Ugh. This is always the worst part. I’m sorry, guys…but you’re a part of the food chain. I’m just following the natural order of things.

Pretend he’s a jack-o-lantern and lop off his head near the stem.

Cut in half like so…

Then take a moment to examine his innards. Pretend you’re a surgeon.

Repeat with his compadre.

Okay, wait a minute. I know there are vegetarians. I understand that. And while I don’t necessarily subscribe to the exact same set of values vegetarians do, I do understand where they’re coming from. Animals are sweet. And cuddly. And fellow citizens of this earth.

But before I continue with this personification of vegetables, is there such a thing as a belief system that espouses that vegetables are somehow alive? And that if we lop off their heads we’re committing some form of murder? I just want to make sure before I continue on to the next step. I’m all about not offending here at ThePioneerWoman.com. I don’t want to make anyone’s hiney cringe.

Anyway, as I was saying, back to the pumpkin’s guts…

With a spoon or a scoop, scrape out the seeds and pulp from the center.

Sometimes you have to use a little elbow grease—the stringy stuff likes to hang on. And don’t get too worked up about leaving a few strings behind. It won’t hurt anything. (Translation: I give you permission not to be thorough.)

Place all the seeds into a bowl and puh-leeeeez do not discard them. We’ll roast them later.

Repeat until all the pumpkin pieces are largely free of seeds and pulp.

Place pumpkin pieces on a baking sheet (face up or face down; I’ve done both) and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender.

This is what it looks like when it’s done—just nice and light golden brown. (FYI, I don’t drizzle the pumpkin with olive oil before baking, because I want the puree to be in its purest form.)

Here’s what happens to the skin.

And that makes it pretty easy to remove the skin from the pumpkin pieces.

Sometimes I use a knife and scrape the “meat” from the skin as I peel it back.

I don’t want to sacrifice any of that delicious orange goodness. My eyes. They need it.

Continue peeling off the pumpkin skin…

Until you have a big pile of the stuff. And if you think I didn’t break off a chunk of this stuff and pop it right into my mouth, you’re sorely mistaken.

Now, if you have a food processor, throw in a few chunks at a time. A blender will work, too, if you add a little water. OR…you can simply mash it up with a potato masher…OR move it through a potato ricer…OR process it through a food mill. Whatever makes your skirt fly up.

Pulse the pumpkin until it’s totally smooth. Now, while some pumpkin, depending on the batch you get, can be quite watery, this was almost too dry. I added in 3 tablespoons of water during the pulsing and it was just the moisture it needed.

(Note, if the puree is overly watery, you should strain it on cheesecloth or over a fine mesh strainer to get rid of some of the liquid.

Dump the pureed goodness into a bowl…

Then fill the food processor with more pumpkin chunks.

And puree away!

And dump it on into the bowl with its fallen comrades.

NOW! You can either use this immediately in whatever pumpkin recipe you’d like…or you can store it in the freezer for later use.

Here’s how I store my pumpkin:

Grab a large plastic storage bag and fold the edges outward. (This will keep you from smudging pumpkin all over the inside of the bag, not that that matters since it’ll eventually be all over the inside of the bag anyway, so why am I even suggesting this? Forgive me, please. Forgive me.)

I spoon about 1 cupful of pumpkin into each bag; that way, I know exactly how much I’m getting when I pull a bag out of the freezer.

Seal the bag with just a tiny bit of an opening remaining, then use your hands to flatten out the pumpkin inside the bag and push out the air. See? IT’S A GOOD THING I HAD YOU FOLD THOSE SIDES DOWN SO YOU WOULDN’T GET PUMPKIN ALL OVER THE INSIDE OF THE BAG, HUH?

Sometimes I amaze even myself.

Fill as many bags as you can, stacking them as you go. Store them in the freezer until you need them. I know those freezer police try to tell you only to store it for six to eight months, but I SWANEE I’ve used year-old pumpkin from the freezer before with great success.

Don’t tell the freezer police. I don’t want any trouble.

Next up: Pepitos!

________________________

Posted with love and Beta Carotene by Ree Drummond.

Delicious, Nutritious “Pumpkin Butter”

Ree — Mon, 06 Oct 2008 10:37:46 +0000

With all the pureed pumpkin I have in the freezer, I’m always looking for new and easy ways to use it. My goal is that by the end of November, my skin will have a nice orange quality to it. I just love that orange skin look—hearkens me back to the wonderful tanning booth days. Mmm…what a high point that was in my life.

One Thanksgiving I was given a jar of the most delicious pumpkin butter. OH, was it ever wonderful. I spent an entire week toasting english muffins and sliced sandwich bread, just so I could keep eating the pumpkin butter. It made my whole holiday extra wonderful.

This is a play on that creation, with a couple of twists. First, this pumpkin butter is not heat processed, so the pumpkin maintains its bright orange hue. Second, it contains the wonderful, the marvelous plain, nonfat yogurt, which gives it a nice injection of calcium-rich dairy, as well as a little bit of tangy creaminess. Finally, it takes about a minute to mix together. What could be wrong with that?

Begin by dumping a cup of plain yogurt into a mixing bowl. (Confession: This is actually vanilla yogurt, which also works just fine.)

Add in 1 cup of the pumpkin you just pureed.

1 teaspoon (more if you desire) pumpkin pie spice.

And 1 heaping cup of powdered sugar.

Stir together well and give it a taste. If you like things spicier, add more spice. If it tastes like it could use more sweetness, add more powdered sugar. And if you need more pumpkin flavor…you know what to do.

And that’s it!

I like to store my pumpkin butter in a pretty jar. It makes me feel more special, which gets me through the day.

Pretty jars make everything better.

Who said that? Nietzsche?

Of course this needs to be stored in the fridge.

But it’ll keep in there for a good five or six days. And if you have a houseful of holiday guests, there’s no way it’s lasting that long.

So this is what I do.

Bread. Toasted.

Butter. Soft.

Butter. Soft. (Repeat step.)

Pumpkin Butter. Mmmmm.

Really slather it on, too. And here’s a tip: the warmer the bread, the more delicious it is. The pumpkin butter starts to seep into the melting butter and warm bread and ohhhhhhhh, is it ever good.

If you don’t believe me, just look at the evidence.

Enjoy!

Lots of Love,
Pioneer Woman

Trapped Under Something Heavy

Ree — Fri, 03 Oct 2008 13:40:07 +0000

When I decided to do a cookbook several months ago, my only concern was that I’d near the end of the process and get so busy, I wouldn’t be able to devote enough time to my website, which is really what I like doing most, next to watching old westerns with Marlboro Man and watching my girls clean up my kitchen. I feared there’d be so many book-related things to do at the last minute that I’d have to make a choice between posting on my website and feeding my family…or posting on my website and providing my family with clean, manure-free clothes to wear…or posting on my website and breathing…or eating…or sleeping…or bathing.

No comment on that final matter.

Okay, it hasn’t been that bad. But my romantic anniversary getaway with Marlboro Man a couple of weeks ago only complicated things, and as a result, this week I’ve had to not only pay the piper, I’ve had to promise him my nextborn. I’ve had 75 recipes (I’ve cooked them through the summer) for which I’ve had to edit photos, write obnoxious text, and arrange…and oh yeah: I’ve had to make dang tootin’ shore I yoos thu rite grammer and speling. Those publishers can be so PICKY. (Pickee?)

Either way, It’ll all be over soon—hopefully by eveningtime Sunday, at which time I will return to the way things used to be. Back when I could lay idle on my floor, stare at the ceiling, pick my toes, and fondle the remote control. Oh, how I’ve missed fondling my remote control.

Most of all, we’ll get back to the business of cooking here—specifically, cooking for the upcoming holiday season. So get your basters, mashers, thermometers, and whiskey ready. Because Monday, the chaos begins.

I absolutely can’t wait.

Love and appreciation,
P-Widdy

Post Script: I should’ve mentioned that the cookbook won’t be out ’til mid-’09. Wish it would be out before Christmas this year, but I think it takes a really long time to print. Oh, and I have to finish it first. I keep forgetting that detail!

Excuse Me a Moment While I Faint

Ree — Fri, 03 Oct 2008 01:40:55 +0000

I’ll be darned. It seems a BOY…excuse me…a MAN has won a contest on ThePioneerWoman.com. Has that happened before? Can I get a fact check on this? Unfortunately, I do not employ a historian, a statistician, or a contestician—it’s just not in my budget. So I’m not sure that this is a first. But I suspect it is. The winner of yesterday’s Le Creuset Dutch Oven contest is…#8129 Mike Parsons! Congratulations, Mike, on being among the first—if not THE first—male winner of one of the contests here. Contact prizes@thepioneerwoman.com to claim your (very heavy) pot.

On another note, I wanted to thank everyone for answering the “What’s for dinner?” question yesterday. I loved scrolling through and reading about your menus—from sushi to fried chicken, I did an awful lot of drooling.

Love,
P-Widdy

Migas. It’s All About Migas.

Ree — Mon, 29 Sep 2008 12:56:00 +0000

I first had Migas in Austin, Texas, when I was visiting my sister, Betsy, and her techie-nerd husband, Matt. Because I woke up one morning during my stay with a raging case of LBSCBDO (read about it; maybe you have a loved one who suffers, too), Betsy and Matt drove me to a quaint little restaurant that resembled a tiny house. Then I started crying and carrying on. “I want an Egg McMuffin!” I shouted, dying for breakfast at McDonald’s. All I want in my life is breakfast at McDonald’s.

“No,” they said. “You need Migas.”

“But I want Hot Cakes & Sausage!” I screamed.

“Just wait ’til you try the Migas,” they said.

After having a good, cleansing cry, I decided to give in. First of all, we were in Matt’s car and I had no way of getting out of there. Second, in my fit of LBSCBDO rage, I’d left my purse behind and had no money to purchase said Egg McMuffin or Hot Cakes, and I was in NO mood to wash dishes. Third, although I was missing a rare opportunity to eat breakfast at McDonalds, I was a little intrigued by the name of the dish. Migas? What was this strange dish?

I would soon find out. Migas, in a word, is heavenly. In another word, divine. In another word, dadgum delicious! I was instantly hooked, and spent the next several months perfecting my own version.

Unless you’ve visited or lived in the Southwest, you probably haven’t heard of Migas, a delightfully flavorful scrambled egg dish made fabulous with the addition of bell peppers, jalapenos, onions, cheese, and—the best part—fried, chopped corn tortillas. The corn tortillas absolutely make the dish, and while some more, ahem, “health conscious” eaters elect simply to warm or grill the tortillas prior to adding them to the skillet, I find they’re best when fried in oil, then chopped. Once they’re stirred into the egg mixture, they soften and take on the beautiful flavors of the eggs, onions, and peppers. It’s enough to make a person moan, which is what you’ll do as soon as you sink your teeth into this wonderful breakfast dish.

Let’s make it, mis amigas!

Begin by roughly chopping onion, red bell pepper, green bell pepper, and tomato. Then very finely dice a fresh jalapeno, removing the seeds if you can’t HANDLE the heat.

Next, grate some cheese. Monterey Jack works well, or you can use a Mexican Cotija (pictured here.)

I love Mexican Cotija.

Then mix some eggs with half & half and whisk together.

Finally, fry up some corn tortillas until crisp. I use a small skillet with about 1/2 cup vegetable oil heated to medium.

If the oil’s hot, it should only take about 30 seconds on each side to crisp ‘em up.

Don’t let ‘em get brown; just fry ‘em ’til they’re no longer floppy.

Yes, I just said “floppy.”

When they’re fried, stack them up on a cutting board.

And pressing down with a sharp knife, cut the tortillas into strips…

Then turn then in other direction and cut them into a large dice.

Now it’s time to get serious. Very, very serious.

Begin by heating a mixture of oil and butter in a large skillet. Add the onions and peppers…

And cook until they start getting nice and brown. This’ll probably take 3 or 4 minutes. Don’t let ‘em get too soft!

Next, add the chopped tomatoes…

And continue cooking for 30 seconds or so, just to warm them up.

Now for the fun part: Throw in the fried tortilla pieces!

Stir them around, then toss in the diced jalapeno. Stir around and reduce the heat to low.

If I had all the words of all the great poets of the world at my disposal, I still would not be able to express to you how wonderful this smells.

Now, pour in the egg mixture. You just want the pan to be mildly hot; you don’t want to brown the eggs at all.

Browned eggs. YUCK. That’s a flavor right up there with tea and bananas in my book. BLECH. PPPTTTTHT.

Now, the secret here is to cook the eggs, gently folding the mixture with a spatula. Definitely don’t stir or beat up the mixture…just fold. Gently fold.

You’ll know then the eggs are done; they’ll be set but not overly dry.

At the very end, throw in a generous amount of grated cheese.

And plenty of chopped cilantro! C’mon people—if you think you don’t like cilantro, give it one more try.

Did you know that in college, I was one of those people who hated cilantro? I tasted the offensive soapy taste so many of you have mentioned. But I persevered. I fought many battles. And I came out a victor! I won! And now I eat cilantro daily!

The same thing can happen to you if only you’d open your heart.

Speaking of opening your heart. Goodness gracious. You must experience Migas at least once in your life.

Preferably, this morning.

That is what I wish for you. my dear friends.

Pioneer Woman’s Migas

4 corn tortillas
Canola oil, to fry tortillas
10 to 12 large eggs
1/4 cup half & half
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, roughly chopped
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
4 plum tomatoes, roughly chopped
1 to 2 jalapenos, seeded and finely diced (leave white membranes if you like things spicy)
1/4 to 1/2 cup chopped cilantro, depending on your taste
1 cup grated Monterey Jack or Cotija cheese

In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.

In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside.

In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.

Reduce heat to low.

When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine. Serve with black beans and iced coffee.

Delicioso!

Hope you love it as much as I do.

_______________________________

Posted with love by Ree Drummond.

My Le Creuset Dutch Oven: Love Everlasting

Ree — Sun, 28 Sep 2008 12:53:28 +0000

TIME’S UP! Wow—who knew so many folks out there shared my salivation over Le Creuset? Thank you, everyone, for entering. Winner will be announced this afternoon!

I’d salivated over Le Creuset dutch ovens for years, but because of their hefty price tag had never felt compelled to buy myself one. I have a good stainless steel dutch oven, after all—one I received as a wedding gift so many moons ago—and a dutch oven is a dutch oven is a dutch oven…or so I thought.

My mother-in-law, my sister-in-law, and I were in Dallas awhile back and wandered into a Williams-Sonoma store. Within a minute, we were all salivating over the assortment of Le Creuset dutch ovens and lamenting the fact that none of us owned one. Then my mother-in-law had a great idea: “Hey!” she said. “Let’s all get each other one for Christmas!” We had a vote right there on the spot, and the measure passed with flying colors.

Here’s what I make in my dutch oven: Stews. Soups. Roasts. Pulled Pork. Fried Chicken. Doughnuts. Doughnuts. Doughnuts. It’s my best friend these days, and it’s never leaving my kitchen. And the reason for this is, it weighs about eighty pounds.

Today, because it’s October 1 and because I just started the day with an invigorating shower, I’m giving away one Le Creuset Dutch oven, color to be selected by the winner.

To enter the contest, just answer the following question in the Comments section of this post:

“What’s for dinner tonight?”

C’mon…fess up! What are your plans for tonight’s grub? We all need some new ideas. Unless, of course, you’re having a heat ‘em & eat ‘em sandwich from the local Git n’ Split. And then we might want to explore some alternate options.

One entry per person, please. Contest will end at 7:00 Wednesday.

Good luck! And hurry up—I need to figure out what’s for dinner tonight and I’m fresh out of ideas.

_____________________________

Contest sponsored by P-Dub. Neither Le Creuset nor Williams-Sonoma has ever heard of me. I am but a speck in the blowing dust storm of commerce.
For more information on my contests & giveaways, click here.

The Perils of Food Photography

Ree — Sun, 28 Sep 2008 12:46:33 +0000

I was taking some food photos a couple of weeks ago—some for this site, some for the cookbook I’m working on (Yeah! That one! The one I’ll never finish? Yeah…yeah…that’s the one)—and it’s a good thing this photo was dreadfully out of focus. Because otherwise, I might never have walked over to the ingredients and rearranged them at a different angle—one that would allow the potatoes to be in focus with the rest of the ingredients—and I might have just gone ahead and published it here or, even worse, put it in the cookbook. (That one? That one I’ll never finish? Yeah. That’s the one.).

If the original photo had been in perfect focus, I might never have noticed this.

Hello, worm.

I’m sorry—forgive me. Hello, Black Swallowtail Caterpillar.

You’re on my chive.

Charming little guy, isn’t he? Well, don’t let the little sucker fool you. He and his compadres have been known to wreck a whole section of my herb garden in summers past if I so much as turned my head for 24 hours. They’re stealthy little boogers.

So tell me something: Why, rather than destroy him, did I take him right back outside and put him safely back in my garden?

I’ll tell you why: because I make no sense. He’s troublesome, yes—and left unchecked, I realize he’s going to cause me some problems. But somehow I think it would be more ethical to destroy him because I’ve planned adequately and have applied just the right amount of pesticide to my garden. Not because he got in the way of my food photography.

Plus, YOU try killing a cute, plump caterpillar with your bare hands. I’ll betcha a buck you couldn’t do it either.

Renee Zellweger Wins It!

Ree — Sat, 27 Sep 2008 21:50:33 +0000

Well, Renee Zellweger didn’t actually win it. She couldn’t have won it, because Renee Zellweger does not know me. And if she doesn’t know me, she doesn’t know this website. And if she doesn’t know this website, she wouldn’t have known about the Espresso Machine Giveaway yesterday. And, while I usually try to refrain from making unfair assumptions about people, I have a strong suspicion that even if Renee Zelweger DID know me, and even if she DID know this website, and even if she DID know about the Espresso Machine Giveaway yesterday, she probably wouldn’t have felt overly motivated to enter. Why? Well, because—and this is only an assumption, mind you—but I’d venture a guess that Renee already has an espresso machine. But again, that would only be an assumption. I don’t mean nothin’ by it, Renee. Don’t be hatin’!

Not that you know me or anything. Oh, and I love Bridget Jones… and Jerry McGuire!

The winner of yesterday’s giveaway is #5332 pamcake, who selected Renee Zellweger as her favorite actress. Congratulations, pamcake! Email prizes@thepioneerwoman.com to claim your prize.

And thank you, everyone, for sharing your favorite actresses yesterday. I now want to scour my satellite movie channels, looking for some of the gals you listed. I could talk about this stuff all day long.

See you for the next one!