It is casserole weather here, The days start loosing their warmth about 3 pm, and in this place, we feel it keenly. It is far to big to heat properly. Too expensive, so we heat our little bolt holes. And the trip from upstairs to the kitchen is unpleasant. It is 100 metres from the front door office, to Shanes office. So sticking a casserole in the oven is fairly ideal. We generally make it with all manner of veggies, meat, a one pot effort. We have two of those french cast iron and enamelled jobs, and excellent they are, and I bought a really heavy middle sized one from a second hand place. $12. In the days that was made it would have been used ony for meat/gravy, to be ladelled over boiled potatoes, and few carrots if you were lucky. Nonetheless it was good food. The potato water was kept for starch.
Now Shane went off the other day to the market. And he brought back a clay casserole glazed only on the inside and rim, with bits dripping down the sides. I really liked It, and it has proved to be a beaut. in the oven.
even better than our fancy french ones. Have others found the clay pots to be better for casseroles? And if so, why is it.
Now Shane went off the other day to the market. And he brought back a clay casserole glazed only on the inside and rim, with bits dripping down the sides. I really liked It, and it has proved to be a beaut. in the oven.
even better than our fancy french ones. Have others found the clay pots to be better for casseroles? And if so, why is it.