The food in this casserole was lovely, but nothing to blog about. What I really love is the dish we baked the food in.It's made by Staub, but it's not cast iron. It's ceramic. Staub's metal pieces are made in France (for that ooh la la cachet) and the ceramics are made in China (for that "I hope there's no melamine in it" cachet).
The lines are gorgeous and sensual. It has a vague mid-century look to it, like something January Jones would use. And it was sold at a discount!
I have a friend who pointed me in the direction of a closeout homewares store (there are actually two in Marin County), called Tuesday Morning. She specifically sent me there to check out the Staub, because she knows of my weakness. I went, expecting I'd see more metal stuff, but no. That was when I discovered the pottery.
I actually made another Staub purchase that day. Something so cute I can't even tell you. Sadly, I haven't thought of something to put in the pots yet. Whatever it is will have to be very small (for that *squeee* cachet). Cute overload!
I promise a picture when I get it figured out.
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16 comments:
My name is Greg and I am a housewaresoholic.We should start a twelve step program. ;)
Greg: I'm thinking of getting a sunproof plastic closet for the patio, with shelves. Might work.
My goodness that's pretty! Sort of Danish modern, only practical. Can't wait to hear what you cook in it!
*wanders pff to google stockists in Oz!*
Zoomie: Totally Danish modern. So far, we've only cooked the same dish with wild variations:
http://bit.ly/es4cxD
The teensy dishes... well, I'll think of something.
Mouse: I worry that it might have been discontinued, because of the nature of the store I got it at. So flattered that you like it.
A perfect beet in the little Staub? A baked egg in cream? One gloriously large prawn?
Am eager to see!
Kudzu: And thanks again, for pointing out that store to me!
Do you know how small the little pots are? They'd hold an egg yolk, or an oyster. Not much else. Teeeny.
(I was taught to shirr eggs in home ec, sixth grade. Pretty neat.)
That is a pretty dish. And the rice pilaf (?) looks lovely in it. We have Tuesday Morning here in Dallas, and I never knew what it was. I feel so embarrassed!
Zia: The store can be kinda junky... but why sharpen knives when you can go there and just get a new one for $20?
Anyway, not pilaf, but an egg-rice thingie with ham, spinach and mushrooms. Gonna try a rice pudding in the pretty dish next!
CC,
Last Christmas my mother gave me 4 tiny tagines (capacity about 1/3 cup) and I still haven't figured out a way to use them.
For your teensy dishes - how about a little soufflé? If it's a dessert soufflé, you don't need much to satisfy, anyway.
Kevin: That sounds impossible. Little tagines? Cute, but no worky.
Zoomie: They're *really* small, but a spoonful or two of souffle might be adorable. Thanks.
I, too, snatched up 3 of the gratin dishes at TM a few weeks ago, based on your raves about the cast iron ones. They are lovely, and I'm just trying to decide which one(s?) to give to my daughter and which to keep.
I laughed that you learned how to make shirred eggs in home ec--so did I, but I didn't remember till you stated it. Thank you for your blog.
Kris: Aren't you an angel?! I'm impressed you grabbed three dishes. Good thinking.
Yeah, shirred eggs, in sixth grade. Then we moved and I had to take home ec. again in seventh grade. Then we moved and I had to take home ec. again in ninth grade! The school districts absolutely would not budge.
perhaps a snail or oyster in the wee dish...
Kelley: Yes! Oyster is my first choice; now just gotta think up some goop to slather it with. Thank you.
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