Regardless of all the changes that have been made to modernize cookware one product still stands the test of time....cast iron. And Lodge has been a leader in the cast iron cookware industry since 1896. Lodge is a family owned company and the only domestic maker of cast iron.
What's so great about cast iron cookware? For one thing they are a relatively inexpensive and high preforming kitchen tool that if cared for correctly lasts a lifetime. And you can cook just about anything in them. To prove that Lodge has put together a wonderful cookbook; The Lodge Cast Iron Cookbook. This book is a treasure trove of timeless yummy recipes. (be sure to scroll down to find out how you can win your very own copy)
One of the higher quality cookbooks I've seen in a long time, The Lodge Cast Iron Cookbook includes over 200 recipes from notable chefs. You'll also find stories throughout that have been passed along through generations. It's a cookbook I think everyone should have in their collection. Want to learn more about this cookbook head over to 30AEats for a Virtual Potluck round up of recipes.
One of my favorite recipes in this book is Bon Appetit
contributing editor Dede Wilson's Chicken with Artichoke Hearts, Olives
and Capers. Served over rice this is an easy to make hearty meal the
entire family will love.
Chicken with Artichoke Hearts, Olives and Capers
2 boneless, skinless chicken thighs
Salt and freshly ground black pepper
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon fresh thyme leaves, minced
1/4 cup dry red wine
1/2 28-ounce can diced tomatoes
1 tablespoon balsamic vinegar
1/2 can artichoke hearts, quartered
1/4 cup green olives, cut in half
2 tablespoons drained capers
fresh flat-leaf parsley for serving
Season the chicken with salt and pepper to taste. Heat the oil in a 5-quart cast iron Dutch oven over medium-high heat. Brown chicken, 4 minutes total. Remove browned chicken pieces to a platter.
Add the garlic and thyme and cook 1 minute. Add the wine and bring to a boil, scraping the bottom of the pan to loosen browned bits and incorporate them into the liquid. Stir in the tomatoes and vinegar.
Return the chicken to the pan and add the artichokes, both kinds of olives, and the capers. Cover and simmer over medium-low heat until the chicken is done, about 30 minutes. Sprinkle with the parsley and serve.
*****Want a copy of the Lodge Cast Iron Cookbook to add to your collection? Here's what you have to do:****
Leave a comment on this post and let me know your thoughts on cast iron. For an additional entry comment on one of the other VP posts and come back here telling me you did.
Contest ends midnight EST 4/8/2012. Good Luck!