Back in 2018 I was at an antique mall in Chattanooga admiring the craftsmanship of old things while trying not to buy any of them because I had just purged the remnants of my first marriage and was reveling in the freedom of no clutter. But I lost the impulse shopping battle to a piece of sunny yellow bakeware. It’s a one quart, enameled cast iron Le Creuset au gratin dish, oval with cute little scalloped handles. If I had to guess I’d say it’s from 70’s.
This thing! Has brought me! So much! Joy! It’s my ideal vessel for crumbles, moussaka, yemista, baked pastas, old fashioned casseroles etc. It turns the edges of anything so perfectly bubbly and brown; it’s just the right size to feed us both dinner and a light lunch the next day.
Tonight I’m filling it with shepherd’s pie: 5 questionably old baby bella mushrooms chopped finely and cooked down with dried shiitakes, sherry and soy sauce, some black caviar lentils, a handful of walnuts, ultra tender carrots leftover from Sunday’s oxtail braise, lots of black pepper, parsley and lemon thyme from the yard. On top, yellow potatoes whipped with mascarpone, salted butter and an egg. Maybe a vegan kale caesar on the side ; )