Tartines and a Bialetti Pan Giveaway

March 8, 2012

Up until the age of 20, one of my favorite things to eat in the world was a tuna fish sandwich.  That was my go-to lunch whether eating out or at home.  There was a deli in my college town that put an absurd amount of tuna salad on a large soft roll and I would talk friends with cars into taking me to get one.  At home, I mixed my albacore with plenty of celery, a little mayo, and a dollop of mustard.  I piled it high on rye bread and topped it with tomatoes, pickles, lettuce.  Then, four years after I stopped eating meat, I stopped eating fish.  I contemplated having a special disclaimer for tuna fish sandwiches but ultimately decided that tuna fish is still, you know, fish.  So I said goodbye to my beloved sandwich.

Since then, sandwiches and I have not really gotten along, especially when eating out.  My experience of vegetarian sandwiches in restaurants go a little something like this:

  • Dried out rye bread smeared with too much mayonnaise and topped with a slice of Swiss cheese that has started to go crusty around the edges, a not-quite-red tomato, and a hunk of iceberg lettuce.
  • Massive slices of oily greasy foccacia slathered with oily greasy sun-dried tomato hummus on one half and oily greasy tapenade on the other, topped with oily greasy roasted vegetables.
  • Very earnest whole wheat bread, smeared with cream cheese and topped with every vegetable under the sun including an entire garden’s worth of sprouts.

 

At home, it’s better.  Grilled cheese when dunked into amazing tomato soup is nice.  And I’m a total sucker for a tofu Bahn Mi.  But really, I prefer a wrap or a salad.  Or noodles.  Or really anything else.  I’m just not a sandwich gal.

This is not a sandwich.  It’s a tartine.  Verrrrrry different.  French.  Open faced.  One piece of really good bread.  Interesting and varied toppings.  Think crostini or bruschetta but bigger pieces of bread.  More like, um, a sandwich.  I like these very much.  They are terrific when you want to make something for lunch or dinner but don’t want to shop.  They are also terrific if you have a soup or salad that you are excited about and you just wanted something yummy to round out your meal.

Last week, I planned to make a salad that I was excited about and I had a new pan I was excited about and so tartines it was.  I made one with a labneh (kind of like a yogurt cheese), roasted tomato, and cilantro.  I made the other with a frittata made with shallots, cilantro pesto, harissa.  Except I was out of harissa so I used sambal oelek (a chile sauce).  Nothing super fancy but both were so much better than the sum of their parts.

So how about that pan?  One of the most common questions I get in classes is about what kind of pans I use.  I am lucky to have a decent arsenal of high quality stainless steel pans (All-Clad), a few Le Crueset pots, a beautiful copper double boiler (that is too pretty to use), and a few other assorted others. I rarely use use non-stick pans.  There are a few reasons for this.  It is nearly impossible to get a good brown on an onion (or a steak for that matter – not that I would know) with a non-stick pan.  Until recently, the coating on most non-stick pans would emit dangerous chemicals into your kitchen if left on high heat.  And really, I am just in the habit of using stainless or cast-iron for most things.

Except eggs.  And pancakes.  And grilled cheese sandwiches.  There is no substitute for non-stick in those situations, in my opinion.  I have a huge All-Clad non-stick pan that I use for very large frittatas but it isn’t the best for smaller quantities.  So when the Bialetti people offered to send me a new brightly colored perfectly sized pan, I jumped at the chance to say yes.

What can I say, this is a great little pan.  It is lightweight, has a handle that stays cool, a white bottom so you can easily see your food (why has no one else thought of this?), and is super SUPER non-stick.  I love it.  And I know you would too.  Want one?  Just tell me about your favorite pan in your kitchen and what you like to make with it.  I will randomly choose a winner on Tuesday, March 13th.  This contest closes at noon (PDT) on that day.  UPDATE:  This contest is now closed.  A winner has been chosen.

One Year Ago:  Sweet Potato Tian
Two Years Ago:  Tofu Cauliflower Kahri
Three Years Ago:  Goat Cheese Ravioli with Roasted Red Pepper Sauce

Tartine with Labneh, Slow Roasted Tomatoes, and Cilantro
Inspired by Dianna Henry’s Plenty
Serves 4

The labneh needs to sit overnight in the refrigerator overnight, so plan accordingly.  If you are going to go through the trouble of slow roasting tomatoes, you might as well do a larger batch.  Lay the leftovers in layers drizzled with olive oil in the refrigerator.

1½ cups 2% Greek yogurt
1 garlic clove, put through a press or very finely minced
Kosher or sea salt
8 plum tomatoes, cut in half and seeded
Olive oil
Freshly ground black pepper
¼ cup cilantro leaves, chopped
4 thick slices sourdough bread

Place the yogurt, garlic, and a pinch of salt into a bowl and stir well.  Line a sieve with cheese cloth and scrape the yogurt mixture into the sieve.  Place a bowl under the sieve and put the whole thing in the refrigerator overnight.

Preheat the oven to 300ºF.  Place the tomato halves on a baking sheet and drizzle with olive oil.  Sprinkle with a pinch of salt and a few grinds of pepper and roast until very soft and kind of shriveled, turning half way through the baking process, about 1 hour.  Set aside.

While the tomatoes are roasting, place the bread on another baking sheet.  Drizzle with olive oil and bake until just a tiny bit crispy on top, but still soft, about 10 minutes.  Set aside.

Smear a bit of the labneh on each slice of bread (you might have have some left over).  Lay down two tomato halves and scatter cilantro leaves over the top.  Season with salt and pepper to taste.

Tartine with Shallot Frittata and Cilantro Pesto
Dana Treat Original
Serves 4

1½ cup cilantro leaves
¼ cup coarsely chopped walnuts
Kosher or sea salt
1/3 cup olive oil
1 large shallot, finely diced
3 large eggs, beaten
4 thick slices sourdough bread
Harissa, or other hot sauce

Preheat oven to 325ºF.  Place the cilantro and walnuts in a food processor.  Sprinkle with a pinch of salt.  Process until a coarse paste forms.  Pour in the olive oil and pulse until you have a relative smooth pesto.  Set aside.

Place the bread on a baking sheet.  Drizzle with a bit of olive oil and bake until just a tiny bit crispy on top, but still soft, about 10 minutes.  Set aside.

Place a non-stick pan over medium-low heat.  Drizzle in a bit of olive oil and then add the shallots and a pinch of salt.  Sauté until very soft and starting to brown, about 4 minutes.  Pour in the eggs and swirl the pan around so that egg covers the surface of the pan.  Keep lifting the edges of the eggs up so the uncooked top layer can get a chance at the heat.  If you are very dextrous, you can flip the whole frittata over.  If not, just make sure the top of the frittata is cooked, then remove from the heat.

Slice the frittata into quarters.  Lay a quarter on each slice of bread and spoon a bit of the cilantro pesto over top.  Add just about a teaspoon of chile sauce to each tartine.

 

 



147 Comments »

  1. my favorite pan is my cast iron skillet. i use it to make lots of things including pan pizza

    Comment by amy marantino — March 8, 2012 @ 8:44 am

  2. I’m like you, I love my All-Clad! And bc of the aforementioned harmful chemicals in most non-stick pans I switched off them completely a few years ago and invested in the stainless. I cook eggs and grilled cheese in mine, just have to be super careful! Love the blog :)

    Comment by Amy — March 8, 2012 @ 8:59 am

  3. Your description of vegetarian sandwich alternatives in restaurants is incredibly acurate – unfortunately!
    My collection pans is woefully inadequate but I love my Le Creuset grilling pan. It is perfect to bring a summer feel to our meals during the long (LONG) winter.

    Comment by Nik — March 8, 2012 @ 11:28 am

  4. At heart, I am so much more of a baker than a cook. If I can stick something in the oven, I’m happy. I really, really need to improve my stove-top cooking skills. My favorite pan is really an old pyrex roaster with lid. It’s not the standard big oval that’s currently available. It’s slightly smaller, oval, with a matching pyrex lid. And it’s probably four inches deep. Much more useful than all the 2 inch rectangles. There is always something in that pan.

    There is a matching shallow roaster that takes the same lid. It’s such a useful set. They don’t make it any more. Of course.

    And I totally agree about greasy, oily roasted vegetables. Why? Yuck!

    Comment by Cindy — March 8, 2012 @ 12:53 pm

  5. I love my LeCrueset dutch oven. I make so many things in it: braises, stews, soups, pasta sauces — you get the idea.

    Comment by Carol — March 8, 2012 @ 1:46 pm

  6. my favorite pan is the le creuset french oven i got for my anniversary last year (best present EVER) …i end up lugging it out for sauteing and frying because i love how evenly it cooks. i also roast meat and make soups and bake bread in it
    but it weighs a ton.
    first world problems, eh?

    Comment by Lisa — March 8, 2012 @ 1:47 pm

  7. My favorite pans right now are my anodized Rachel Ray pans. They’re real solidly made and the non-stick surface seems very well made. I make everything in em. Grilled cheese sandwiches, scrambled eggs, omelets, etc… I just realized I’m the first to comment. I sure hope the random number generator generates a #1! hahahaha Btw, I looooove your blog! You’re awesome! :D

    Comment by Edwin Chua — March 8, 2012 @ 2:03 pm

  8. Those look delicious! My favorite pan is a simple stock pot in which I like to make my favorite veggie soup. I would love a good-quality nonstick pan.

    Comment by Loraine — March 8, 2012 @ 2:44 pm

  9. Your Tartine looks delicious! I think my favorite pan is my grill-pan. It’s really useful in the winter when you can’t actually grill outside.

    Comment by Marnie — March 8, 2012 @ 3:04 pm

  10. Fav pan is the extra large Le Cruset…black. It used to be blue (bleu!) but after too many stuck to the bottom cassoulets and stews I turned it into a brand new black one. I make the above dishes frequently along with spicy Thai soups, coq au vins, coq au reislings, Chicken Marsala, Ottolenghi paella, and almost any Ottolenghi (thank you for introducing me to this) and so much more. The beauty sits on my stove waiting for todays dish…

    Comment by Toni — March 8, 2012 @ 3:04 pm

  11. That recipe looks amazing!
    Now, my favorite pan is my Paella Pan which I ordered from Spain for my first Christmas in a new city. I wanted to start a new tradition for Christmas, and really make the holiday special for my daughter. So I came up with the idea that we would have Paella, and eat it the traditional way, sharing from the big pan with long wooden spoons. I ordered the whole shebang, hunted down ingredients and made my first Paella that Christmas Day. It has been our “Celebration Meal” ever since and now that my daughter is 12 (I cant’ believe how fast the time goes), that pan has 9 solid years of seasoning and happy memories in it. So many friends and family members have gathered around and laughed, eaten and shared love over the years. I think, it would probably be the second thing I would grab if I had to flee a fire…my daughter being the first.

    Comment by Jessica O'Neill — March 8, 2012 @ 3:21 pm

  12. Love my stockpot!

    Comment by Joanna — March 8, 2012 @ 3:23 pm

  13. Oops, I forgot to say why I love my stockpot. I love piling it high with kale and other greens!

    Comment by Joanna — March 8, 2012 @ 3:25 pm

  14. I have a 6 quart stainless steel pan with a long handle and a helper handle. I love it because it is easier to handle than a stock pot, but is big enough to cook a pound of pasta. It is also lovely for soup.

    Comment by Jen — March 8, 2012 @ 3:45 pm

  15. cast iron frypan is my best pan

    Comment by Steve — March 8, 2012 @ 3:47 pm

  16. My favorite pan is my Le Creuset dutch oven – great for cooking just about anything, even with the paint splatters I got on it!

    Comment by Anne — March 8, 2012 @ 3:49 pm

  17. I don’t own any really amazing pots! I have an off brand frying pan that I use for pretty much everything and love. my favorite thing to make it in are omelets on Saturday morning

    Comment by kristen — March 8, 2012 @ 4:02 pm

  18. I’m assuming my dutch oven counts, because I use that sucker for everything. Mine’s actually a calphalon, but looks just like the le creuset at about half the price, and I’ve had it for a few years now and it has treated me quite well, and it’s really hard to not enjoy cooking in something such a pretty shade of green!

    Comment by Jennifer (iffles) — March 8, 2012 @ 4:03 pm

  19. I love my AllClad saute pan for regular use, but my 5 qt Le Creuset dutch oven is a close second. I finally realized it was the best pan for scrambled eggs for the masses – creamy and perfect every time!

    Comment by Melora — March 8, 2012 @ 4:05 pm

  20. I love my calphalon omelette pan.. I use it for just about everything – I love anything small in my kitchen, haha.

    Comment by Melinda @cookingalamel — March 8, 2012 @ 4:12 pm

  21. Favorite pan is definitely my le creuset stockpot. Use it for soups, stews, and marmalade! :)

    Comment by Christy — March 8, 2012 @ 4:23 pm

  22. My Le Cruset dutch oven perfect for a large pot of chili or soup

    Comment by Pam Capone — March 8, 2012 @ 4:24 pm

  23. I love making tartines with avocado and whatever else I have around. These look great! My favorite pan is a huge stainless steel skillet with a copper bottom. I love it because nothing ever gets crowded. It’s perfect for making a quick tomato sauce too, because the large surface area gets the sauce to thicken up in no time!

    Comment by Rachel — March 8, 2012 @ 4:44 pm

  24. Awesome tartines – yum! :) My fav pan in the kitchen is a very small calphalon – perfect for making eggs for one, a small quesadilla, or other dishes where you don’t want to dirty up a big pan.

    Comment by sara — March 8, 2012 @ 4:46 pm

  25. We love our All Clad set! I want this for lunch!

    Comment by Maria — March 8, 2012 @ 4:48 pm

  26. I love all of my all-clad pans though I just had to get rid of my smaller all-clad non-stick because the non-sticks was wearing off. This sounds like a great replacement! :)

    Comment by Kate — March 8, 2012 @ 4:48 pm

  27. My favorite pan is hands down my 5-quart Le Creuset dutch oven! The cast iron stays hot for so long, which is nice for long simmering soups and stews. I love the fact that you can sear and brown things on the stovetop and then move the whole pot directly to the oven to develop the flavors over a longer period of time. My favorite dish to make with this pan is my lentil and kale soup, with lots of shallots, garlic and lemon :).

    Comment by Dana — March 8, 2012 @ 4:48 pm

  28. My favorite pan is my Rachael Ray 10″ skillet.. A good pan makes cooking all that much easier!

    Comment by Stacey Copenhaver — March 8, 2012 @ 4:49 pm

  29. I have this little tiny egg pan that’s probably only 4″ diameter. It’s perfect to make eggs in for egg sandwiches because it stays in one compact shape – it’s also great for single-serving burgers or patties!

    Comment by Jessica — March 8, 2012 @ 4:53 pm

  30. I am a student again so the finances don’t allow for all clad pans but I am dying for a set. Right now my Paderno non stick does the trick and I cook everything in it. I just had grilled cheese on rye and tomato soup… it is something I crave in spring.

    Comment by Megan — March 8, 2012 @ 5:08 pm

  31. I love my baking pans and the good old fashioned loaf pan is definitely on my favorites list! I especially enjoy making chocolate zucchini bread in it!

    Comment by Sarah H.P. — March 8, 2012 @ 5:28 pm

  32. In the summer my favorite pan is my 12″ straight-sided saute pan that I use for any cooking that needs to be done. In the winter I use my oval dutch oven for all my soups and stews and hearty pastas.

    Comment by statgirl — March 8, 2012 @ 5:36 pm

  33. I love making grilled cheese in my cast iron skillet….especially after something else was cooked in it and the flavor stays

    Comment by Rosie — March 8, 2012 @ 5:37 pm

  34. I love my le creuset dutch oven. Perfect for braising :)

    Comment by Andrea M. — March 8, 2012 @ 5:57 pm

  35. I too have a cast iron skillet that I love. I purchased a pre-seasoned skillet that I’ve continued to maintain, and it’s been perfect for things like cornbread, dutch pancakes, and so forth.

    Comment by Cee — March 8, 2012 @ 6:13 pm

  36. My favorite pan is my le creuset panini pan – I love the ridges it puts on my grilled sandwiches!

    Comment by Faith @ For the Health of It — March 8, 2012 @ 6:17 pm

  37. i love making skin-on chicken thighs using my two cast iron skillets (one filled with bricks). but on a daily basis, my wok definitely gets the most love. :)

    Comment by Esther — March 8, 2012 @ 6:25 pm

  38. My favorite pan is my cast iron skillet! I cook everything in it.. probably things I shouldn’t even but I just love it so much. It’s big enough for every meal I make and great at browning or sauteeing or whatever I need it for.

    I’ve definitely been in the market for a good non-toxic nonstick pan since all the ones I have left are probably bad news so I never use them anymore. I miss making eggs in a nonstick though so I hope I win!

    Comment by Lindsey — March 8, 2012 @ 6:42 pm

  39. I love a simple skillet….for omelets, pancakes, grilled cheese…just the best!

    Comment by Annie — March 8, 2012 @ 6:47 pm

  40. I have a square non-stick pan with one sloped side which is perfect for eggs. I liked it so much that I went back and bought the mini version of it too.

    Comment by Panya — March 8, 2012 @ 6:59 pm

  41. I hear you re: sandwiches, though I am eager to try your tofu bahn mi. My favorite pan is my cast iron skillet. I’ve been making cornbread in it all winter!

    Comment by Amanda — March 8, 2012 @ 7:22 pm

  42. I love love LOVE my cast iron pan! But I’d say it’s a tie with my flat, square griddle pan :)

    Comment by Courtney Hans — March 8, 2012 @ 7:33 pm

  43. my cast iron – for making seared chicken!

    Comment by Mb — March 8, 2012 @ 7:49 pm

  44. I have a tiny little no name pan – it might be 6″ in diameter. It came with a set and when I saw it I thought I’d never use it. But it turns out I use it the most. Favorite dishes include omelets, pancakes and reheating pasta.

    Comment by megan — March 8, 2012 @ 7:49 pm

  45. This is a really nice pan. Your tartine looks yummy.

    Comment by Helene — March 8, 2012 @ 7:55 pm

  46. i love my bread pans because i loooooove banana, apple, and pumpkin breads.

    Comment by Leigh — March 8, 2012 @ 7:56 pm

  47. It’d have to be my 7 1/2 qt Crueset dutch oven, and I make lots of big batch things in it… slow roasted pork shoulder with carrots and onions (Fine Cooking) is one of our faves!

    Comment by Heidi Jo — March 8, 2012 @ 7:57 pm

  48. I love my cast iron skillet. It’s particularly special because my husband gave it to me for our anniversary. I use it for everything. It’s great for searing scallops.

    Comment by Sarah L — March 8, 2012 @ 8:10 pm

  49. I love my 12″ Rachel Ray saute pan with lid. I can put it in the oven for polenta, I make risotto and sauces, heat quesadillas, braise veggies in it. And I love that my husband gave it to me for Christmas because I wanted it even though he was teased mercilessly at work for giving me a saucepan (and he had to spend ages in line at Walmart to buy it).

    Comment by Charlotte — March 8, 2012 @ 8:30 pm

  50. Use my well loved revere ware saucepan, that had many meals in it before I got it 30 years ago, for soup and stew and pasta.

    Comment by JW — March 8, 2012 @ 8:39 pm

  51. My favorite pan is a tiny saucepan I “inherited” from my mother… it is the perfect size to make a cup of soup or a single poached egg… amazing when cooking for one!

    Comment by Pam — March 8, 2012 @ 8:50 pm

  52. I have a small All-Clad pan that I use for so much! I cook eggs in it almost every morning.

    Comment by Meg S — March 8, 2012 @ 9:00 pm

  53. I am seriously lacking in the pan department. I mostly use a small non-stick skillet. My favorite thing to cook is eggs, because eggs are my favorite thing to eat! Does this pan cook eggs well?

    Comment by Tina — March 8, 2012 @ 9:05 pm

  54. I have a Bialetti pan – 8 inches in diameter, and love it!

    It got a small scratch inside, I have no idea how it happened, as I am the only person who uses it, and I don’t recall any “issues”

    Whoever gets this pan will be very very happy with it – and one of my favorite uses for it is making a caramel type sauce, because you can see the color as the sugar cooks.

    Comment by SallyBR — March 8, 2012 @ 9:23 pm

  55. I love my dutch oven

    Comment by amanda — March 8, 2012 @ 9:26 pm

  56. I love my Le Creuset dutch oven, especially when I’m making stews, chili, or a nice Super Bowl nacho sauce.

    Comment by Suzannah — March 8, 2012 @ 9:40 pm

  57. I love my Le Creuset dutch oven. It’s perfect for making pasta all’amatriciana….and risotto…and oatmeal… :)

    Comment by Jentry Day — March 8, 2012 @ 9:44 pm

  58. I love my cast iron skillet, like many other commenters. But I also love my non-stick wok!

    Comment by Nancy — March 8, 2012 @ 9:50 pm

  59. Holy moly! This pan looks amazing! My favorite pan is a Le Creuset french oven pan that I got on sale from a seconds store. It’s amazing and my favorite thing to make in it is a Moroccan tagines with chicken, apricots and onions!

    Comment by Kelly — March 8, 2012 @ 10:02 pm

  60. cast iron girl here too. sadly I wish I could type it’s something le Creuset but the budget doesn’t allow it

    Comment by catherine — March 8, 2012 @ 10:09 pm

  61. I love my LeCreuset Dutch ovens. Great for so many things: stews, oven pot roast, spaghetti sauces, my late dad’s recipe for Filipino Sotanghan and even boiling pastas.

    Comment by Carmen — March 8, 2012 @ 10:11 pm

  62. My fave pan is the all clad omelette pan!
    family74014 at gmail dot com

    Comment by Aubrey — March 8, 2012 @ 10:21 pm

  63. My favorite pan is definitely my wok to help me make my many combinations of stir frys that I love cooking :)

    Comment by Amy — March 8, 2012 @ 10:35 pm

  64. I love my cast iron skillet as well….pancakes, eggs, you name it!

    Comment by Jora — March 8, 2012 @ 11:07 pm

  65. I love my cast iron skillet! My favorite thing to make in it is biscuits. They get such a nice crunchy, buttery bottom. It is amazing.

    Comment by Lauren — March 8, 2012 @ 11:09 pm

  66. Your Tartine is beautiful! And it sounds so fancy! My very favorite pan is the Red Le Creuset dutch oven that was given to us as a wedding gift. I break that heavy baby out whenever I can, just because it makes me happy to use it. And my favorite thing to make in it? Caramelized onions. There’s nothing like deglazing the pan when you’re done and scraping up all the yummy brown bits.

    Comment by Emily — March 8, 2012 @ 11:09 pm

  67. I have a Martha Stewart pan which I only use to make eggs. They turn out perfect every time.

    Comment by Maneesha — March 8, 2012 @ 11:31 pm

  68. I am obsessed with my cast iron skillet! A close second is my grill pan, but nothing beats out that cast iron skillet.

    Comment by Jessie — March 8, 2012 @ 11:35 pm

  69. I love my Le Creuset. Perfect for my bolognese sauce or my chili!

    Comment by Sophie — March 8, 2012 @ 11:54 pm

  70. My fav right now is my Calphalon Every Day pan-use it for everything.

    Comment by Maureen — March 8, 2012 @ 11:55 pm

  71. My favorite is my cast iron skillet – great for seared peppercorn-crusted filet mignon.

    Comment by Meryl — March 8, 2012 @ 11:59 pm

  72. Wow, your tartines look divine! MMM!!!

    As for my favorite pan: my current favorite is a calphalon 10 inch omelet pan. I use it for almost everything…which is why I hope I win your contest! It would be so neat to have a nonstick with a white bottom, you are right, that’s pretty smart! What do I like to cook in my pan? Veggies, lots of Southwestern stuff (I live in the Southwest). This is my current favorite recipe: http://www.101cookbooks.com/archives/quesadillas-recipe.html though I do it with green chiles and cheddar, no capers.

    Thanks for continuing to inspire me.

    Comment by Alexandra — March 9, 2012 @ 12:00 am

  73. I like my Calphalon.

    Comment by Louis — March 9, 2012 @ 12:00 am

  74. I have an arsenal of sizes of the old Griswold cast iron fry pans, also known as “spiders” to the very old. Why? The first couple of years that Griswold made the number eight size (I think only that size) they marked the bottom with a picture of a spider. Those are very sought after and valuable. I don’t have one with a spider, but I do have all sizes between 3 (tiny) to 12 (huge), and also a waffle maker and various muffin and corn stick pans. It’s good stuff! But I’d love to try a Bialetti!

    Comment by Cindy — March 9, 2012 @ 12:07 am

  75. My mom and I have a really nice Cuisinart, its a pretty red, big enough for just about anything. I love it, I make a really good (dare I say it) vegetarian chili :)

    Comment by Madeleine — March 9, 2012 @ 12:11 am

  76. Le Creuset 4 1/2 qt. dutch oven. It’s the perfect size for a pot of beans for my family of four. I buy organic Pinto’s, start them on the stove with onion, jalapeno, cumin, a pinch of chili poweder, a bottle of good beer, garlic, and enough water to cover. Then finish in a 250 degree oven until tender. It’s the best way too cook beans.

    Comment by Michelle — March 9, 2012 @ 12:25 am

  77. Hands down, my Le Creuset dutch oven. So useful! It’s bright green and makes me so happy every time I use it.

    Comment by Erin — March 9, 2012 @ 12:34 am

  78. I love my dutch oven, followed closely by my cast iron skillet.

    Comment by Bebe — March 9, 2012 @ 1:24 am

  79. 1. Those tartines look SO dang delicious. Come here, dinner.

    2. My most used pan is actually my dutch oven – it’s mustard yellow and was my grandmother’s and even when using a frying pan might be a better option, I still pull out the ol’ dutch oven. It helps that I use it so often I now just keep it on the stove instead of finding cabinet space for it.

    Comment by Cassie — March 9, 2012 @ 1:26 am

  80. My Wagner’s 10″ cast iron pan is my most favorite. The handle (& skillet) is designed much better than the Lodge pans.

    Comment by Ren — March 9, 2012 @ 1:30 am

  81. I have a small sauté pan that I love…although mostly because the #1 thing I make in it is browned butter, which always means good things are on the way!

    Comment by Sarah — March 9, 2012 @ 2:16 am

  82. I was so excited to hear about this pan. I have all clad pans that I absolutely love! They clean up so easily. We use a small non-stick skillet for eggs too and my husband was just saying yesterday that we need a new one. This pan sounds perfect!

    Comment by Amber — March 9, 2012 @ 2:31 am

  83. I ate a sandwich just about every day in college…PB+J all the way! And then first year of med school…there were a LOT of Thanksgiving sandwiches. A.Lot. And now…not so much. Unless it’s a really interesting sandwich, it’s not gonna do it for me. This tartine? I’m seriously interested.

    My favorite cooking vessel is my Le Creuset dutch oven….love how non-stick and glorious it is! Making pot pies or even baked pasta dishes in it is a snap.

    Comment by Joanne — March 9, 2012 @ 2:38 am

  84. I would love to win this! My favorite pan is my cast iron one given to me as a gift.

    Dana – I have so enjoyed your postings and stories this year. Several made me laugh and the pictures of your day-to-day life are wonderful!

    Comment by Kel — March 9, 2012 @ 2:55 am

  85. I love my oversized Calphalon Dutch oven. I can make a double batch of soup or sauce to put in the freezer for nights when time is short.

    Comment by Becky — March 9, 2012 @ 3:01 am

  86. My favorite pan is my new cast iron skillet that I use mostly in making soups and stews so far.

    Comment by Alyssa — March 9, 2012 @ 3:10 am

  87. My favorite pan is a cast iron pan. My mom got it along with her co-op membership when she was 19 and passed them along to me when I was 19 and moved into my first apartment. I use it for almost everything–grilled cheese, sauteed greens/veggies, eggs, pancakes, etc. It really never leaves the stove top.

    Comment by Louise — March 9, 2012 @ 3:11 am

  88. I love my cast iron grill pan that was given as a wedding gift. I love having the ability to get grill lines on eggplant and green beans year round. Plus that sizzling sound – just the thought of it makes me hungry.

    Comment by Kalin — March 9, 2012 @ 3:23 am

  89. My favorite is my grandmother’s cast iron skillet. I love to fry chicken in it.

    Comment by Rondah — March 9, 2012 @ 3:34 am

  90. Cast-iron (lodge) skillet . I’ve been too reluctant to get a non-stick pan for the very reasons you listed. I’d only consider the most expensive non-stick pans, but kept flinching at the prices, and have been “making do” with my cast iron pan. I would LOVE to try a Bialetti!

    Comment by Christine — March 9, 2012 @ 3:57 am

  91. I use my medium sized calphalon pan for almost everything. I would love to win this for my mom who insists on using a worn out toxic nonstick pan everyday.

    Comment by Ellen — March 9, 2012 @ 3:59 am

  92. I couldn’t live without my cast iron skillet…Chicago deep dish pizza FTW

    Comment by Jeff — March 9, 2012 @ 4:32 am

  93. I have 3 cast iron pans, I love them all a the same, and I love them a lot!

    Comment by Morgan — March 9, 2012 @ 4:54 am

  94. Cast iron. I love it. But in the oven I use my stones, daily.

    Comment by Sandra — March 9, 2012 @ 5:08 am

  95. I heart my Le Creuset dutch oven. It was a wedding gift from my mom and I love that I will use it in my kitchen as a newlywed, a mother and maybe even a grandmother one day.

    Comment by alyssa — March 9, 2012 @ 5:20 am

  96. A 10 year-old cast-iron pan is my favorite. It produces awesome crepes like nobody else’s business.

    Comment by Elena V — March 9, 2012 @ 5:27 am

  97. My favorite pan is my Le Crueset 7qt. dutch oven. I use it all the time especially in the winter for soups/stews/roasts and it is great to feed a crowd and looks pretty at the same time!

    Comment by Julie — March 9, 2012 @ 5:56 am

  98. Fav pan? It’s gotta be my crepe pan for my family! Sweet crepes filled with Nutella, fresh berries, & whipped cream, or savory crepes with cheese & fresh peppercorns!

    Comment by emii — March 9, 2012 @ 5:56 am

  99. My favorite is another simple, no name cast iron skillet, great for salmon and all sorts of eggs! I am excited to know your favorites for when I can update my kitchen!

    Comment by Natasha — March 9, 2012 @ 5:58 am

  100. Love my little skillet, 7 inch, for making crepes. Food inside a crepe is just more fun.

    Comment by Leslee — March 9, 2012 @ 12:20 pm

  101. I have mostly transitioned my pots and pans (over time) to All Clad. However, I still have one small Revereware saucepan. It was an extra of my mom’s and she let me take it to my first apartment in college. It’s been with me ever since and is still my go-to pot for heating up soup or making a small amount of sauce.

    Comment by Bridget — March 9, 2012 @ 1:32 pm

  102. Ooo I love this, those tartines look delicious! I usually end up taking the top off of my sandwiches anyway so I can enjoy more of the tasty stuff instead of being filled up on bread. Great idea.

    We have the most random, mismatched collection of pots and pans, and I never use 99% of them. My favorite is a big wok what seems to be the perfect size to cook anything. It goes straight from the stovetop, to the sink, and right back to the stovetop – never makes it back into the cabinet.

    Comment by Jessica — March 9, 2012 @ 2:50 pm

  103. Coming to think of it, there aren’t many sandwiches from restaurants that I really like. A homemade tartine, though, is a different story! The frittata with pesto and chile sauce version is calling my name.

    Hmm, my favorite pan. I mostly use a big, All-Clad saute pan, but it’s the old cast iron skillet that makes me smile every time I place it on the stove.

    Comment by lisaiscooking — March 9, 2012 @ 2:59 pm

  104. My Le Creuset dutch oven and my cast iron skillets (2 sizes). Use for everything!!

    Comment by Lynne Beattie — March 9, 2012 @ 3:14 pm

  105. My favorite pan in my kitchen, and my oldest, is my cast iron skillet. I want another one, but I need a nonstick pan even more.

    Comment by Holly — March 9, 2012 @ 3:52 pm

  106. I have a non-stick Calphalon that I use for pretty much everything!

    Comment by Lesley C. — March 9, 2012 @ 4:27 pm

  107. I have an eight-inch stainless steel saute pan that I use for everything, be it toasting nuts, seeds or coconut, to making quick stove-top jams, to simple sauteing or braising a single chicken breast for myself. I love it. It’s indestructible.

    Cheers,

    *Heather*

    Comment by heather — March 9, 2012 @ 5:01 pm

  108. My favorite pan is my (very old) cast iron skillet. I couldn’t make my cornbread without it! I’m very glad my mom agreed to part with one for me.

    Comment by Lesley — March 9, 2012 @ 7:03 pm

  109. Haha, you’ve described every restaurant sandwich perfectly! My grandma used to make the best tuna sandwich ever, it was totally my favorite before going vegetarian too! I’d have to say my favorite pan would be my cast iron, I cook almost everything it it! Although I can’t really do frittatas unless I plan to really clean it afterwords. This pan would be perfect however!

    Comment by Jacqui — March 9, 2012 @ 7:46 pm

  110. Mmm love the sound of these tartines. My favourite pan recently has been this little nonstick one that I cook my tempeh bacon in for bacon & tomato sandwiches!

    Comment by Ashley — March 9, 2012 @ 8:19 pm

  111. I LOVE my Le Creuset skillet. The veggie sando descriptions had me laughing out loud. Oh, the pile of sprouts! So right on.

    Comment by Stella — March 9, 2012 @ 8:59 pm

  112. A wok that was passed down to me by my grandmother. It is perfectly seasoned and always delivers.

    Comment by Kelly N. — March 9, 2012 @ 10:50 pm

  113. I have recently been gradually tossing out my pans that have a teflon coating. I would love, love, to try a Bialetti pan.

    Comment by Judy — March 9, 2012 @ 11:00 pm

  114. I love my inherited cast iron pans in all sizes and use them for everything. I particularly like making Dutch Babies in the 8 inch one.

    Regarding your former passion for tuna salad sandwiches. Have you ever made a chickpea of the sea salad sandwich? It’s one of my favorites. Use whatever you would use in a tuna salad, but capers and lemon are particularly nice. Slightly mash the chickpeas.

    Comment by Lynn D. — March 10, 2012 @ 12:01 am

  115. Thank you for your kind offer to your readers.

    My most used pan is a cast iron skillet, but my sentimental favorite is my wok (that is a pan of sorts – isn’t it??) that I bought in 1982. I still have the original wok, lid and wok “spatula” that I use a few times a month.

    Comment by Yafa — March 10, 2012 @ 12:24 am

  116. My favorite pan… my little 1.5 quart saucepan is perfect for so many things when cooking for one or two and never feels like a chore to wash.

    Comment by Michelle — March 10, 2012 @ 2:59 am

  117. I love my Calphalon Everyday pan.

    margueritecore [at] gmail [dot] com

    Comment by AnnaZed — March 10, 2012 @ 7:47 am

  118. my favorite is a large cuisanart – it’s heavy, browns great, I can throw it in the over without complaints and it’s pretty! but I did break down and buy and new non-stick during the christmas sales for eggs- it’s soooo much easier!

    Comment by Jenny — March 10, 2012 @ 10:21 am

  119. My favorite is my Le Creuset dutch oven, which is in a bright sunny yellow. Even my husband commented recently that I use that pot every day, it seems. The color cheers me up and I cook lots of soups all winter, and hearty pasta sauces, big pots of oatmeal…..that pot was worth every precious penny.

    Comment by Andrea — March 10, 2012 @ 2:08 pm

  120. I live my le creuset skillet. It was a gift and I use it every day!

    Comment by Taylor — March 10, 2012 @ 7:44 pm

  121. I use a 3 qt. All-Clad stainless steel saute pan for everything like pasta sauces, stir fries, braising, sauteing. If you can only afford one pan, this would be it.

    Comment by Pegs — March 10, 2012 @ 8:01 pm

  122. I love my cast iron pan and use it to cook numerous things but one favorite is roast chicken and potatoes.

    Comment by Lisa — March 10, 2012 @ 8:55 pm

  123. Definitely has to be my red Le Creuset 5.5 qt french oven. We received it as a gift for our wedding almost 3 years ago. I thought I’d just use it for “special” stuff (since it was so pretty), but it hardly ever leaves the stove. Soups, sauces, lentils, chili, beans – love it!

    Comment by Lynn — March 10, 2012 @ 9:24 pm

  124. My favorite pan is definitely my 10″ cast iron skillet. It’s so well-seasoned that it is very nonstick, and it’s my favorite place to cook an egg or frittata. It’s a bit heavy, though, which is why I’m intrigued by this Bialetti pan.

    Comment by emmycooks — March 11, 2012 @ 12:23 am

  125. My favourite pan was a hand me down lime-green Bessemer baking dish that my nana gave to me years ago. Unfortunately it was huge and we had no room for it when we moved into a small unit so I had to sadly part with it. Nothing cooks quite as well now as it did in that pan.

    Comment by Lis — March 11, 2012 @ 5:21 am

  126. My magnalite 9×13 pan is the only pan that makes chicken with a terrific crispy bottom.

    Comment by Sara — March 11, 2012 @ 11:06 am

  127. My favorite pan is a AC SS skillet. It’s about the only one I use anymore!

    Comment by Megan — March 11, 2012 @ 4:52 pm

  128. My favorite pan is our huge seasoned skillet. But it is certainly not as cute as the one you are giving away!

    Comment by Mary — March 11, 2012 @ 10:55 pm

  129. My Le Creuset dutch oven is by far my favorite pan in my kitchen. I use it to make chili, a ton of different kinds of soup, to fry donuts, and just about any other thing to imagine. I’ll pretty much try any recipe if it is an excuse to use that pot.

    Comment by Joni — March 12, 2012 @ 12:15 am

  130. oh those do look yummy. i don’t have a favorite pan currently as everything i have is old and scarred. obviously i could really use this pan …

    Comment by jacquie — March 12, 2012 @ 2:02 am

  131. I have a new nonstick skillet that makes wonderful grilled cheese!

    Comment by Ryana — March 12, 2012 @ 4:04 am

  132. My favorite pan is my Cookplus ceramic 12″ frying pan from Lock and Lock. I love to make beet root cutlets in that pan. This pan looks interesting. It would be great to win it. Thanks for the wonderful giveaway.

    Comment by NJ — March 12, 2012 @ 4:04 am

  133. My favorite pan is my springform pan because I make one of my all time favorite, no-fail and easy to impress cheesecakes in it. Not even a big fan of cheesecake, but this particular recipe makes a light and airy cheesecake (rather dense and rich) that is not too sweet and just enough tang. I then make a blueberry compote to pour over the top and let it set in the fridge and then top it with an assortment of more berries around the edge. After I have let it set up, and I release the outside ring, it’s always a delight and thrill to see the layers of cake, compote, and berries, as well as experiencing the anticipation that comes with eating that first slice. Guaranteed looks and taste. Also, with the end product, you can’t help but feel that fulfilling sensation that comes with creating/ baking something that brings pleasure to yourself and others, which in turn feeds your soul.

    Comment by kaley — March 12, 2012 @ 5:25 am

  134. My current kitchen only contains two non-stick skillets, neither of which I’m huge fan of, a dutch oven, and a few pots. I’ve ben wanting to purchase a cast iron skillet for a while.

    Comment by atg — March 12, 2012 @ 7:36 am

  135. Being the stereotypical broke college kid, I’ve only got one pan, which is frequently used and very well loved. It’s a bit of a Sophie’s Choice, but of all the things to come out of that pan, good ‘ol pancakes are probably my favorite.

    Comment by Anna — March 12, 2012 @ 8:29 am

  136. I prefer my calphalon non-stick pan… but I am trying others out to find the best!

    Comment by manda — March 12, 2012 @ 4:46 pm

  137. What a WONDERFUL giveaway!!! I think my favorite pan is my grill pan, because it allows me to get the charcoal flavor all year round! It also sometimes doubles as a weight which is great too :)

    Comment by Monique — March 12, 2012 @ 5:01 pm

  138. Love my my LeCrueset dutch oven. Actually about to make a marinara sauce in it right now. Also love the tartines!

    Comment by Stevie — March 12, 2012 @ 5:04 pm

  139. My current kitchen only contains two non-stick skillets, neither of which I’m huge fan of, a dutch oven, and a few pots. I’ve been wanting to purchase a cast iron skillet for a while.

    Comment by atg — March 12, 2012 @ 5:05 pm

  140. I like my small non-stick pan… Great for making sauces or egg dishes!

    Comment by nathan — March 12, 2012 @ 7:30 pm

  141. I forgot my favorite dish… I like to make fried eggs! Love the giveaway.

    Comment by manda — March 12, 2012 @ 7:31 pm

  142. My favorite pan is my Le Creuset dutch oven that used to be my mother’s. I love making anything and everything in it, because I love one-pot meals, but risotto is a fave meal that I make in there all the time. This Friday I’m having my dad and aunt over for some Guinness stew, which will be made in my dutch oven, bien sur.

    Comment by brooke — March 12, 2012 @ 9:12 pm

  143. How can you not love sandwiches? I think they’re the perfect food. And I can come up with all sorts of delicious vegetarian sandwich ideas. (starting with caprese sandwiches – a gift from the gods. Brie and apple slices. Avocado and anything. Mmm.)

    My favorite pan is my Le Creuset French oven. I should probably say ovens – I have four of them. Which is kind of overkill, but also I use them all! (I agree that the light bottom is key)

    Comment by Kate @ Savour Fasre — March 12, 2012 @ 9:17 pm

  144. My favorite pan is my lime green Le Creuset Dutch oven. I love to make big pots of soup in it, but my favorite thing to make in it is jam. Blood orange marmalade up next!

    Comment by Christina — March 12, 2012 @ 11:52 pm

  145. I inherited a giant cast iron pan from my grandma that she got from her mom. It is old, heavy as heck, and can’t go in the dishwasher (one of my requirements for most things that have a home in my kitchen), but I adore that pan and use it all the time. It’s well seasoned, not quite non-stick enough for eggs, but gives a better sear than nonstick ever would.

    Comment by Katie — March 13, 2012 @ 5:00 am

  146. My favorite pan is a mini egg pan. I use it to make everyone their breakfast sandwiches in the mornings! It is the perfect size egg to fit on toast!

    Thank you for the chance to win this!!
    Manda
    avalenti6936 at yahoo dot com

    Comment by Manda Valenti — March 13, 2012 @ 2:58 pm

  147. I am a poor student and I have one small non-stick pan (something my mother bought me at costco) and one large non-stick pan. I love them both. My large one, though it the one I love most, and in it I make my beloved egg white scrambles on saturday and sunday mornings, curries and stir-fries on sunday nights. Good times.

    Comment by jeanne — March 14, 2012 @ 7:26 am



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