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Joanna Adduci is a Northport resident, currently working as a Marketing & Social Media Specialist. She has a B.S. in Journalism from St. John's University and is active within her community as a writer and mentor. She enjoys cooking, traveling and singing in her Long Island-based cover band, Next Generation. Joanna can be reached by email at |
| I love to cook. I’d be lying if I didn’t admit: it has become the hobby of my late 20s. I’m often inspired by a recipe I see, or an ingredient I’m craving. Lately, my inspiration has come from a game changing cooking vessel: my Dutch Oven. I’d love to tell you my pantry encompasses the new Le Creuset spring collection, but I haven’t reached that point of financial freedom yet. Instead, I visited my neighborhood Target and purchased the Lodge Cast Iron Enamel Dutch Oven. I did my research, and according to my fellow frugal foodies, this was the best pick. Prior to this purchase, my favorite cooking vessel had been my cast iron skillet. (Also Lodge. No, this isn’t an ad.) I found my cast iron skillet to be an effortless, and indestructible tool – worthy of everything from burgers to homemade pizza to cookie crumbles. While I still love my cast iron, I must admit – I am in awe of the Dutch oven. This mighty, inexpensive receptacle has created some of the best meals I’ve ever made. Everything from Chicken Scarpariello to Mussells to Beef Bourguignon. Seriously, it’s incredible what this thing can do. My most recent recipe recreation comes from the Foodie Goddess herself, Ina Garten. While I could easily use this opportunity to share my love of The Barefoot Contessa, I will instead walk you through one of her most wonderful recipes: Coq Au Vin. A classic French “stew” consisting of braised chicken, red wine and some brandy (yum). This description doesn’t do the dish justice. The gist of this magical meal? Brown bacon over medium heat for 8 minutes. Remove. Brown chicken (that has been patted very dry and liberally sprinkled with salt and pepper) in a single layer for about 5 minutes. Remove and plate with the bacon. Add carrots, onion, salt, pepper and cook for 10 to 12 minutes. Add garlic, cook for 1 minute. Add Cognac and put the bacon and chicken back into the Dutch Oven. Add wine, chicken stock, thyme and bring to a simmer. Cover with lid and place in the oven for 30-40 minutes. In a separate sauce pan: Add butter, flour, onions and mushrooms. Add to the stew, and finish in the oven for 10 minutes. Voila! Simple, luxurious, delicious. The Dutch Oven is wonderful for these hearty entrees, a perfect vessel for browning and transferring to the oven for finishing. Think: Stews, Chili, Wine-Braised Short Ribs, Pulled Pork and more. Surprisingly, it’s also great for making homemade bread, Fried Chicken, Whole Chicken and Linguine & Clams. If you’re not convinced yet, I don’t know what else to tell you. Do your research, buy a Dutch Oven, and get to cooking! |
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20 lucky winners will win $500 each in prizes totaling $10,000. 