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Recipe to break in my new Le Creuset

mabziegurl Sep 7, 2006 04:45 AM

I bought my first Le Creuset... its a 3.5 quart oval oven.. I want to celebrate, what should I make?

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  1. Veggietales RE: mabziegurl Sep 7, 2006 05:27 AM

    It has to be one of the 2 classic braising dishes: Coq au Vin or Osso Buco.

    1. c
      cheryl_h RE: mabziegurl Sep 7, 2006 01:27 PM

      Braised short ribs.
      Lamb shanks.
      Ragu bolognaise.
      Lamb vindaloo.
      Chicken korma.
      Moroccan chicken (with preserved lemons and olives).

      These dishes all call for good even heating.

      1. b
        Bostonbob3 RE: mabziegurl Sep 7, 2006 01:33 PM

        Now that it's getting a little colder (at least here in Boston), I'd go with a cassoulet or a choucroute garni.

        1 Reply
        1. re: Bostonbob3
          w
          WineWidow RE: Bostonbob3 Sep 7, 2006 04:15 PM

          Yep, I second the vote for cassoulet, its what i made to break in my first le creuset!

        2. p
          pamd RE: mabziegurl Sep 7, 2006 04:00 PM

          osso bucco & brunswick stew are 2 of my favorites in it.
          also, as a side dish, love homemade baked beans

          1. Candy RE: mabziegurl Sep 7, 2006 04:12 PM

            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.

            1. b
              bogie RE: mabziegurl Sep 7, 2006 04:15 PM

              Bean dishes are supposed to bring good luck, especially on New Year's Day. So I would go with:

              Cassoulet
              Smoked ham hock with beans and greens
              New Orleans red beans with andouille sausage (and rice)

              3 Replies
              1. re: bogie
                a
                amoncada RE: bogie Sep 7, 2006 06:26 PM

                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 afinance@rcn.com

                1. re: amoncada
                  c
                  ceeceee RE: amoncada Sep 7, 2006 07:24 PM

                  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....

                  1. re: amoncada
                    b
                    Bostonbob3 RE: amoncada Sep 7, 2006 07:31 PM

                    Cassoulet

                    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.

                    Assemble casserole:
                    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.

                    Note:
                    • 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.

                2. m
                  MeowMixx RE: mabziegurl Sep 7, 2006 06:15 PM

                  When cooking with a Le Creuset, can you put the entire pot and lid in the oven? Will the knob melt?

                  1 Reply
                  1. re: MeowMixx
                    r
                    rtmonty RE: MeowMixx Sep 7, 2006 06:23 PM

                    No, it won't melt. Designed to be oven safe.

                  2. m
                    MuppetGrrl RE: mabziegurl Sep 7, 2006 09:07 PM

                    I broke in my dutch oven with oxtail soup--fantastic! But I'm also with the Osso Buco lovers, if you're not averse to veal.

                    1 Reply
                    1. re: MuppetGrrl
                      Maxmillion RE: MuppetGrrl Sep 11, 2006 01:56 AM

                      Nigella has a brilliant lamb shank recipe. I also sometimes do Osso Bucco with lamb shanks and its wonderful.

                    2. n
                      neighborguy RE: mabziegurl Sep 10, 2006 09:07 PM

                      I'm looking for my first le Creuset (likely the 5 or 7 qt.) Any suggestions on where to look?

                      2 Replies
                      1. re: neighborguy
                        yayadave RE: neighborguy Sep 11, 2006 12:08 AM

                        Caplan-Duval
                        http://www.caplanduval.com/le_creuset...

                        1. re: neighborguy
                          t
                          tff RE: neighborguy Sep 11, 2006 12:54 PM

                          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.

                        2. b
                          butterfly RE: mabziegurl Sep 11, 2006 05:06 PM

                          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?

                          http://www.chowhound.com/topics/show/...

                          Recipe suggestions for new Le Creuset pot!
                          http://www.chowhound.com/topics/show/...

                          first le creuset recipes?
                          http://www.chowhound.com/topics/show/...

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