I am a cookware whore, I seriously love good cookware so much. I remember what a huge revelation it was when I got married, and got some good cookware, after having used cheapie third-hand pots and pans all through university and grad school. I’ve always loved to cook, but didn’t have an idea of just how much good pots and pans made a difference. I once tried making caramel in a cheapie pan and it never browned (although it did taste pretty good). And then I tried it again after getting good pots and I was startled at the difference. I became something of an addict, literally salivating over catalogs of good cookware, and always itching to add to my collection.
So when I was offered the chance to try out some of Martha Stewart’s Enameled Cast Iron Cookware, I really did jump at the chance. And you can see why. A quick peak at them shows some seriously heavy-duty enameled pots in absolutely gorgeous colours. My husband wanted me to get the dark blue, so that it would hide the wear and tear a little better. But I over-rode that. I couldn’t pass up the temptation of a gorgeous pot in a beautiful, bright colour, so I went with the green. As I already have a very large, 10 quart enameled pot from another company, I chose the more manageable but still significant size of 6 quarts.
My review is simply this: if you love cookware like I love cookware, these pots will be right up your alley. The thing is freaking gorgeous, I couldn’t stop admiring it on my countertop and I didn’t actually want to use it. But I can’t exactly give you a true review without using it, so I broke down and put it to the test. As one might expect from good cookware, it conducted heat quickly and evenly. And being enameled, it cleaned up like a dream. So yeah, I would happily recommend this Cast Iron Cookware line.
There are plenty of things you can cook in such a pot, but given that it’s about a bajillion degrees out, I decided to make soup. Not any old soup, but a delicious, chilled soup that is a summertime favourite in my house. The cooking time in minimal, so there is no need to heat up your whole house in making this. And it’s insanely easy to make. I have to say, I love recipes where the flavour payoff is huge and the effort expended is minimal. This is one of those recipes.
- 1 or 2 medium zucchini
- 4 cups chicken broth
- 8 oz cream cheese cut into cubes
- 1/2 tsp ground cumin
- Salt and pepper to taste
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Cut zucchini into 1/2 inch pieces.
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Combine zucchini and broth in large stockpot and bring to a boil. Reduce heat and simmer until zucchini is tender, about 10 to 15 minutes
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Add cream cheese and stir to melt.
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Puree mixture with immersion blender or in a stand blender or food processor.
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Season with cumin, salt and pepper to taste.
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Refrigerate until chilled, at least 2 hours.
Serves 6. Each serving has approximately 4 g of carbs.
**Please note that I did receive free product for this review. Opinions expressed are 100% my own.
Nikki says
looks and sounds lovely! Though not so very hot here in the Netherlands, the sun IS shining so maybe I can try this soon. I wonder if I can sneak it over onto my hubby who does not like cream cheese…??? HHHmmmm 🙂 Thanks for posting! x
Judy says
The zucchini soup recipe looks wonderful. My two plants are giving a load of zukes right now. Is the Martha Stewart new enameled pan made in France like Le Creuset and Staub? Cause if it’s made in China, it may look good, but probably won’t hold up over the long haul. I had one and it chipped like crazy, where my 10 year-old French ones are still perfect. Sure is a gorgeous color, though, and I do have a Martha Stewart loose-bottom quiche pan and it’s held up beautifully. And thanks for the carb counts. Much appreciated.
[email protected] says
Fabulous! Good thing I still have some zucchini growing out in the yard.
Jeanette says
I love cookware, just wish I had more space to buy more (maybe that’s a good thing – otherwise, I’d have so many more pots!). Love the sound of this chilled summer soup!
Melanie says
Just made a zucchini soup for dinner last night but now I can’t wait to try this version. The cumin and cream cheese sound lovely!
Lana @ Never Enough Thyme says
What an absolutely gorgeous pot! I love the color. And you’re so right about good cookware making all the difference.
CJ at Food Stories says
Oh my gosh, I could totally eat this, right now 🙂
Nikki says
I made this yesterday but couldn’t tell you how it was when chilled….we ate it hot as my hubby says not to want chilled soup 🙂 It was lovely though, I halved the recipe as it was just for the two of us. The only thing I would change is my brand of cream cheese as the taste was quite cheesy and I know of a plainer one so I’ll get that one next time. Also, because I had no cumin, I added onion and garlic powder = YUMMIE!! Will definitely make this again.
Carolyn says
Isn’t it remarkably easy???