The Le Cruset Stoneware Baking Pan

I bought this pan over the weekend at Sur La Table in Berkeley. The Le Cruset Stoneware Baking Pan is so beautiful.

I bought it because I heard Stoneware is very good in the microwave and you can make a quick meal. So, today I got a recipe from my friend Helen and tried to make Chipotle Chili Cornbread Bake. The recipe came from Pampered Chef. It was delicious!

It's very similar to Tamale pie. I tried Trader Joe's taco seasoning instead of the Chipotle rub specified in the recipe (because I didn't have any. It was all so good - I am so looking forward to lunch tomorrow!

If you're interested in the pan, here is a link to it from Sur Le Table Le Cruset Stoneware Baking Pan. You can see that the pan is a mess. However, it was so easy to wash. I think I could have just wiped it out with a paper towel, the food came off that easily.

The Taquero

Today we attended the wedding of our friends. They had a Taquero. I had never head of a Taquero before but I will never forget the Taquero from today. It was wonderful!

He had a large stainless steel pan set on top of a 55 gallon drum equipped with a propane burner. On top was a customized stainless steel pot. It had a kind of "moat" built around the sides with a dome in the center. The meat (carnitas, chicken, and tripas) was marinated and was cooked in liquid around the dome. The Taquero would take tortillas, dip them slightly in the cooking liquid and place several of them on top of the dome part to warm the tortillas.

He would ask what kind of meat you wanted and how many, take the meat out of the boiling liquid and chop it with a cleaver on a cutting board with his bare (and hopefully very callused) hands. The cutting board had a deep well in the center that has obviously seen a lot of use. With a single motion, he would chop and place the meat on the tortilla.

He would place onions and cilantro on top. There was a very large container of what looked to be homemade salsa. I want a Taquero at my next large gathering.

The Fritatta Pan

Lately, I've been in a Fritatta mood.

Up until about a month ago, I had never heard of fritatta. I knew it was made with eggs, and that's about it. But then, I received a Williams-Sonoma catalog, and there was a picture of a delicious looking fritatta and two pans that fit together, like a clam shell and both sides had a non-stick coating. On the Williams-Sonoma website, there was also a video that offered instruction as to making a fritatta. The pan was about $99.00 for the 8" pan. The fritatta looked so good, and the recipe said you could also use a cast iron skillet, I pulled out my cast iron skillet with a huge "8" on the bottom. My first attempt at fritatta making was very good - except for the fact it did not come out of the skillet easily. I could see I was scraping the seasoning from the pan as I tried to plate the fritatta. John, who takes such good care of my cast iron, had a difficult time of cleaning the pan. I think I made 3 fritatta in one week, with each one becoming more and more difficult to remove from the cast iron skillet. So I bought the 8" pan. I think it lasted about 2 days here with me thinking about how tiny it was. It said it would feed 4 to 6. I don't think they meant adults. I think they meant it would feed 4 to 6 children under the age of 4. Sadly, I took it back. I happen to love Williams-Sonoma very much.

On the way home, I stopped by Target. The fritatta pan of my dreams lived there...

I found this pan - Calphalon, non-stick 12" skillet with cover. $39.99. And a 20 Year Warranty. I'm thinking the pan may outlast me!

I took it home and washed it and then used it.

I cut up some nice applewood smoked bacon and fried it. It smelled like bacon does when you're camping outdoors. After it was cooked, I set it aside.

While it was cooking, I chopped up some zucchini and onions. After the bacon was cooked, I sautéed the zucchini and onion in the bacon dripping. I had some spinach so I added that too. Next time I will leave it out.

Then, I added the bacon back in...

I poured the eggs over the top. Then I added 2 kinds of cheese. In copious amounts.

I baked it in the oven at 350° for about 18 minutes. It just slid out from the pan so nicely. Thank you!

Let me tell you, there is nothing better on a Sunday morning when you're rushing out the door to get to church on time for a sound check!