Just got a Le Creuset as a gift...now what?
I was lucky enough to get a 7.5 (?) quart Le Creuset from my terrific aunt. But now I am a little intimidated by it. What should I make in there? I don't know a great deal about red meat, although I enjoy eating it if it's not too fatty. Are there some "easy" or "starter" recipes for people who aren't expert braisers? Also, do I have to do anything with it, or to it, before I use it for the 1st time?
Thanks!
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Braised short-ribs, coq au vin, risottos, ribollita are some of my favorites for a dutch oven. Here are some other ideas: http://www.chow.com/galleries/86/brai...
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re: MRS
gansu girl
Jan 10, 2011 05:38 PM
soap and water - if you have stuck-on junk that won't soak off easily, you can use some baking soda or Bon Ami. really cleans up very easily, I find.
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gansu girl
Jan 10, 2011 04:43 PM
I have that size and I use it ALL the time - from soups to stews to braises to large quantities cabbage/veggies (tonight I cooked up a whole head of shredded cabbage in that sucker) to apples for apple pie filling to melting chocolate to mix w/Cheerios for a little kids' candy-making project. A friend fries bacon in hers all the time b/c she hates the splatter from using a frying pan. In the oven, on the stovetop - it's so versatile - you just need to get in there and get dirty. You'll wonder how you ever lived without it!
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Whole roasted chicken - so simple. Many wonderful recipes out there. My two favs are (1) to mix dried rosemary, crushed garlic, lemon zest, salt and olive oil, rub under skin, stuff chicken with more garlic and cut lemons, and (2) rub butter under skin, salt and pepper over skin, cook partially then add chicken broth, crushed garlic and white wine to make a jus.
I usually cook at 400 degrees for 2 - 2.5 hrs . I throw cut potatoes and onions for the last hour.›1 Reply -
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Jay F
Jan 10, 2011 12:14 PM
Make Bolognese. It's not really braising. You don't have the lid on for a considerable amount of the time. The 7.25 qt. is just the right size to make 4# of ground meat's worth. I use half beef and half pork. Or you can make a little less, using 2# of beef, 1# of pork. The beef has 15% fat, the pork, I think 20%.
If you've never done it before, lots of us can tell you how we do it.
What color did your aunt get you?
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biondanonima
Jan 10, 2011 11:18 AM
No-knead bread, for one, if you eat bread. It's the greatest use of the Le Creuset ever, IMO.
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re: biondanonima
oakjoan
Jan 10, 2011 11:44 AM
Although I don't agree with biondanonima that the GREATEST use of Le Creuset is no-knead bread, it's one of the top uses.
Stews, pot roasts, rice pilafs, etc., etc., are also great. I hope you don't have an electric stove, BUT, if you do be sure to be VERRRRY careful and watchful to make sure they don't overheat. An electric stove can crack the enameled lining of Le Creuset. Otherwise, they're my favorite cooking utensils.
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re: lilgi
biondanonima
Jan 10, 2011 12:04 PM
Yes, you can get very nice browning/carmelization in a Le Creuset, just be sure not to overcrowd it. The high sides trap steam/moisture so things will just boil if overcrowded.
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You'll love it! It's great for soups & stews.
check out this thread...
http://chowhound.chow.com/topics/7164...
