Last week was really feeling like fall, and boy was I into it. But then this week we somehow rotated back into summer, and my bedroom air conditioner is back to work and it’s very confusing to figure out what to wear and it’s much too hot to turn on the oven.
It’s rare that I covet a kitchen item that I don’t actually let myself have, but I have a special affinity for Le Creuset Dutch ovens that I am trying to keep a lid on (pun intended). Right now, I have three – all round – a small one in aubergine (I believe it’s call the “risotto pot”), a green one that can hold a chicken or a medium amount of stew, and a large red braiser with lower sides. I use them all the time. They also weigh about 1 ton each, and every time I need to get one out I have to sit on the floor and try not to drop them on my toes as I unstack and restack and protect myself from avalanching lids.
I’ve got a weird relationship with chicken. Despite its being the most ubiquitous meat in America- with some small children seemingly surviving exclusively on breaded cutlets- I’ve always been underwhelmed, and, dare I say, even a little grossed out by it. This is likely exacerbated by the fact that I’ve gotten sick from chicken not once by twice in the past few years (and the second time by my own hand…), but I’ve always found it bland and not quite the right texture, and in general it’s not something I cook very often. But I’m anything if not open minded, so when I found this Julia Child recipe I felt I should put my best effort into doing the humble chicken justice.
Lately I’ve been kind of obsessed with the idea of putting together a vacation to Alsace, a region that’s today located in France but is right along the western border of Germany, and for a time back in the 19th century was actually German. The houses are traditional and picturesque, the wine world renowned (hello, Riesling!) and the food hearty, rich and delicious. Peasant food, for lack of a better categorization- which I think is the best kind.
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