For some reason, I have an occasional need to make a dish all in one pot. On a gastronomical level, it just seems that a traditional one-pot recipe is fully tested and “evolved”, so it is likely to be good. On a practical level, it means less clean up. Either way, one-pot cooking is a good way to go and you will see a lot of it at Putney Farm.

The “one” pot we use for this kind of recipe is usually a cast-iron Dutch oven. We have large and small Le Creuset enameled Dutch ovens, and we use them almost every day. We use them for roasts, deep-frying, soups, stocks and more mundane tasks like boiling water for pasta. An enameled Dutch oven can be an investment (read: expensive), but one that is worth it. If you take care of it, the Dutch oven will last a lifetime. If you are “lucky” it will outlast you… Continue reading →