Photo by Kambani Ramano on Unsplash
Currently Netflix is playing the foodie film, ” Julie and Julia” about a food blogger who emulated Julia Child, the famous American French chef who changed American cooking and made history. I dedicate this post to foodies and bloggers everywhere who are driven by curiosity and creativity.
When I moved into my old house, I was fortunate enough that it came with an antique stove. A 1950’s Maytag Dutch Oven model. It was quite a sight and definitely not in perfect condition, but it worked. The edges were gently worn, but repaired with Porcelain Fix. The light over the stovetop was supposed to come on with a chain pull, but the original bulb(which was still there) had burnt out after 60 years. There was a deep pot for stewing integrated into the surface, in the left rear position.
The stove was white and had an oven with a separate broiler beneath it. Sandwiching the main oven, were two large warmers. There were four burners on the top of the stove. One burner was situated deep within and below the above mentioned cast aluminum pot that was engraved around the edge with the words- REMOVE BEFORE COOKING. There was a timer that didn’t work. My friends and family were skeptical, but I fell in love at first sight.
Quickly, before I move on, let me explain what is a Dutch Oven? According to Wikipedia ” A Dutch oven is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminium, or are ceramic. Some metal varieties are enameled rather than being seasoned.” Wikipedia
I knew that I could make it work and looked forward to creating great meals with it. The first thing I learned about this old stove was that when you heated it up, it got really hot and kept getting hot. The regulator was not functioning and I wasn’t sure until about ten years later where to find a repairman that specialized in antique ovens. There were so many projects with the old house that this was far down the list.
What was right? The flames on the top burners were strong and the broiler was industrial grade and meant for serious grilling. The broiler would brown and extract exquisite flavors fast. So, I set about cooking with the stove and it was a project, but the food always came out fantastic and delish according to my guests. It was also a great heater in the winter. The heat from the stove would toast not only food, but humans too, making the house cozy and welcoming during cool So Cal winters.
Antique stoves are beautiful in appearance. The designs speak of an era that has passed. There are round edges, beautiful lettering explaining simple features and sometimes whimsical small coves strategically placed for reheating and storing. O’Keefe and Merritt, the royalty of cookers, was famous for those miniature alcoves of heat and created designs that brought forth images of English cottages, baking and creating homemade breads, puddings and pastries. These tiny spaces were meant not only for embellishment, but creating complex dishes that required multiple compartments for warming and various functions.
Old stoves are quirky, they appear charming and in my opinion are fun to use. This Thanksgiving I made a sinfully delicious and decadent hot chocolate pudding cake. The cake came out beautifully-hot, sweet and unbelievably satisfying. So here’s to old stoves and second chances.
Photo by Taylor Kiser on Unsplashh
So for those of you who are reading this and are now thinking of hot, sweet, melted chocolate embedded in cake that melts in your mouth, I invite you to try the recipe. For your pleasure, I’ve posted the link below for easy access:
https://www.hersheys.com/kitchens/en_us/recipes/hot-fudge-pudding-cake.html
Bon Appetit!