Recipe to break in my new Le Creuset
I slow simmered beef chuck after browning in lard first. I added chilis,garlic, Mexican oregano, toasted and ground cumin, chopped onion S&P and some beef stock. That braised on my stove top in an LC pot all afternoon yesterday. We will have some very good burritos tomorrow evening.
The smoked ham hock with greens and beens and the N.O. red beans and rice sound fantastic! I may have to give them a try...it's been a few years. I usually use my All Clad pots for everything.
I too just purchased enameled cookware. Mine is by Mario Batali. I must say, they're pretty jazzy. Made some Mexican Rice last night...great stuff. I'm still getting used to the cookware. The rice on the bottom burned a bit. Next time I'll lower the temperature.
Please help. What is Cassoulet and Chicken Korma? Recipes please.Alex firstname.lastname@example.org
yeah, the heat is conducted very, very quickly and well in le creusets. so i find that when simmering...the gas must HARDLY be on...
i made tomato sauce the other day...i had the heat hardly on at all...when i uncovered it was boiling rather than simmering. be careful!
otherwise, i love them. i roast chicken and veg in them all the time.
havent used my roasting pan since i got it.
coming into winter...a braised lamb or veal shoulder would be delicious....
Active time: 1 1/4 hr Start to finish: 12 hr (includes soaking beans)
1 lb dried white beans (preferably Great Northern)
8 1/4 cups cold water
2 cups beef broth
1 tablespoon tomato paste
2 cups chopped onion (3/4 lb)
3 tablespoons finely chopped garlic (6 large cloves)
1 (3-inch) piece celery, cut into thirds
3 fresh thyme sprigs
1 Turkish or 1/2 California bay leaf
3 whole cloves
3 fresh flat-leaf parsley sprigs plus 1/2 cup chopped leaves
1/4 teaspoon whole black peppercorns
1 (14-oz) can stewed tomatoes, puréed or finely chopped with juice
4 confit duck legs* (1 3/4 lb total)
1 to 2 tablespoons olive oil (if necessary)
1 lb cooked garlic pork sausage* or smoked pork kielbasa, cut crosswise into 1/3-inch-thick slices
2 cups coarse fresh bread crumbs (preferably from a baguette)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Special equipment: an 8-inch square of cheesecloth; kitchen string; a 4 1/2- to 5-quart casserole dish (3 to 4 inches deep)
Soak and cook beans:
Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours. Drain in a colander.
Transfer beans to a 6- to 8-quart pot and bring to a boil with 8 cups cold water, broth, tomato paste, onion, and 2 tablespoons garlic. Put celery, thyme, bay leaf, cloves, parsley sprigs, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni. Add bouquet garni to beans, then reduce heat and simmer, uncovered, until beans are almost tender, 45 minutes to 1 hour. Stir in tomatoes with juice and simmer until beans are just tender, about 15 minutes more.
Prepare duck and sausage while beans simmer:
Remove all skin and fat from duck legs and cut skin and fat into 1/2-inch pieces. Separate duck meat from bones, leaving it in large pieces, and transfer meat to a bowl. Add bones to bean pot.
Cook duck skin and fat with remaining 1/4 cup cold water in a 10-inch heavy skillet over moderate heat, stirring, until water is evaporated and fat is rendered, about 5 minutes. Continue to cook, stirring frequently, until skin is crisp, 3 to 6 minutes more. Transfer cracklings with a slotted spoon to paper towels to drain, leaving fat in skillet. (You should have about 1/4 cup fat; if not, add olive oil.)
Brown sausage in batches in fat in skillet, then transfer to bowl with duck meat, reserving skillet.
Preheat oven to 350°F.
Make bread crumb topping:
Add remaining tablespoon garlic to fat in skillet and cook over moderate heat, stirring, 1 minute. Stir in bread crumbs and cook, stirring, until pale golden, about 2 minutes. Remove from heat and stir in chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cracklings.
Remove bouquet garni and duck bones from beans and discard, then stir in kielbasa, duck meat, remaining teaspoon salt, and remaining 1/4 teaspoon pepper.
Ladle cassoulet into casserole dish, distributing meat and beans evenly. (Meat and beans should be level with liquid; if they are submerged, ladle excess liquid back into pot and boil until reduced, then pour back into casserole dish.) Spread bread crumb topping evenly over cassoulet and bake, uncovered, in lower third of oven, until bubbling and crust is golden, about 1 hour.
• Cassoulet can be assembled (but not baked) 1 day ahead. Cool casserole before adding topping, then top and chill, loosely covered. Let stand at room temperature 30 minutes before baking.
* Available at some butcher shops and D'Artagnan (800-327-8246).
Makes 6 to 8 servings.
If you type "Le Creuset" in the search field, there are lots of posts on this topic. People have some great suggestions ! Check if you are near a Le Creuset outlet. I bought a 5qt round "second" which has served me well. I also found a skillet pan at the Williams-Sonoma outlet, which was deeply discounted. Definitely look around and compare pricing for the one you want.
Here's a couple of similar posts (incluing mine several years ago--and now my pot is halfway around the world--I miss it!).
How should I christen my new le creuset oven?
Recipe suggestions for new Le Creuset pot!
first le creuset recipes?