Suggestions for yummy recipes in Le Creuset pot...

Discussion in 'Food & Cooking' started by beeswax, Jan 3, 2011.

  1. beeswax

    beeswax

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    Hi all,

    After years of just longing for them I have finally bought a 28cm round French oven pot. Cobalt Blue at the Boxing day sales...wohooo.

    Anyway, I am now after some delicious recipes that some of you have tried and tested. I'm particularly interested in anything with beef, chicken and lamb. I have made
    two versions of "beef bourgignon" and both were lovely. I particularly love
    the fact that when searing the meat, the meat does not stick to the base...brilliant!

    Looking forward to your suggestions...

    Thanks

    Beeswax
     
  2. koukouvagia

    koukouvagia

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    Congrats you're going to love using this pot.  It's easy to clean too.  I use it for all kinds of soups and stews.  I also use it as a deep fryer as well, I've made some very good fried chicken in there.

    Tonight I'm making a greek version of coq au vin and will be using my creuset. 
     
  3. kyheirloomer

    kyheirloomer

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    Beeswax, even on sale Le Crueset can be expensive---but worth the price. Take care of it and there's no reason your grandchildren shouldn't inherit it.

    As to things to cook; although braises, stews, soups, etc. work best the fact is you can cook anything in it that you'd normally put in a pot. The LeCrueset just does it better. You will have to learn to adjust the heat source, though (generally that means cooking on a lower flame) because the cast-iron retains heat. But other than that you'll love your new toy.
     
  4. grumio

    grumio

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    FYI, I just learned that when they say their lid knobs are oven-safe to 450f (232c), they mean it!  I was preheating my LC braiser at 500f (to bake bread in) & the knob popped right off.
     
  5. beeswax

    beeswax

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    Hi KYHeirloomer,

    Thanks for your comments....I was wondering if you have any recipes that you have tried and that turned out spectacular in your Le Creuset pot? And yes, I am trialling the flame from low to medium...but even on low I find it heats up rather quickly for something so big. I just love it...I've made pastas, stews and curries and so far they've all been lovely. Even the yellow 'stains' from the tumeric in one of the curries comes easily off when I wash the pot...
     
  6. beeswax

    beeswax

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    Hi Grumio,

    Can you by any chance tell me how you bake bread in the Le Crueset pot...what are the steps?

    Thanks
     
  7. missyjean

    missyjean

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    Congratulations! I recently got one too, for my birthday.  The first thing I made was Julia Child's Casserole roast Pork on page 380 of Mastering The Art of French Cooking Volume 1, which I marinated using the Salt Marinade with Herbs and Spices on page 376. All I have to say is OMG!!!!! The most flavorful meat I have ever eaten,  It was flavored right through to the core.  Tender, beyond words.  

    I usually don't eat pork and have very little meat in my diet but I had this pork for several days and look forward to making it in the very near future.

    Have fun with your new pot!
     
  8. missyjean

    missyjean

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    I bought the Le Creuset cleaner and it takes every mark off in an instant

    http://www.williams-sonoma.com/prod...g&cm_cat=NexTag&cm_pla=default&cm_ite=default
     
  9. kyheirloomer

    kyheirloomer

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    I was wondering if you have any recipes that you have tried and that turned out spectacular in your Le Creuset pot?

    You need to understand, Beeswax, that I've been using enamaled cast iron for more than 40 years. So a lot of food has gone through the various pots and pans. Most recently, for instance, I made a big batch of braised beef shanks in my 8-quart oval Calphalon. For those I adapted Bruce Aidells' recipe for ox tails.

    I use them primarily for braising and stewing. Before I had actual clay tagines, I would use the enamaled cast iron pots to make them. For osso buco and similar dishes, nothing works as well. And you'd go a long way before finding a better cooking vessel for pot roast.

    Here is a Morrocan recipe I'm sure you will enjoy. It's kind of expensive to make, because of the large amount of saffron. But it will be a great way of celebrating your new pot. The recipe is adapted from The North African Kitchen, by Fiona Dunlap.

    You can make this dish with less saffron, of course. But it's hallmark is the intensity of the saffron flavor.

    Chicken with Orange & Saffron

    1 large chicken, cut up

    1 cinnamon stick

    1 tsp grond black pepper

    1 tsp ground ginger

    4-5 pinches of saffron

    1 tsp turmeric

    1 tsp salt

    1 tbls olive oil

    2 tbls vegetable oil

    1 cup orange juice

    orange mixture:

    2 large oranges

    Juice of 1 orange

    1 cinnamon stick, roughly broken

    1 tsp ground cinnamon

    2 1/2 tbls super fine sugar

    Handful sesame seeds (optional) for garnish

    Put the chicken piees in a lare deep saucepan with the spices, salt, and oils. Stir to combine, then simmer over low heat for about 10 minutes. Add most of the orange juice, cover the pan, and simmer vigourously for about 20 minutes, turning the chicken pieces over halfway through the cooking time. Add the remaining orange juice, reuce the heat, and simmer gently for another 20 minutes or until the chicken is cooked through.

    Meanwhile, prepare the orange mixture. Cut the oranges into segments, remove any pith or seeds, but keep the skinon. Place them in a saucepan with the orange juice, a few spoonfuls of water, the two kinds of cinnamon, and the sugar. Reduce over medium heat for 20-30 minutes, or until not juice is left and the mixture has caramelized.

    Trainsfer the chicken pieces to a serving dish. Pour the sauce from the pan over the chicken, then spoon the oragne mixture on top. Garnish with a sprinkling of sesame seeds.
     
  10. french fries

    french fries

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    KYH thanks for sharing that recipe!
     
    Do you want some color at all on the chicken or do you just put everything in a cold pan, then turn it on low heat?

    Thanks!
     
  11. kyheirloomer

    kyheirloomer

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    You can go either way, when using the Le Creuset. If you were using a tagine the chicken would not be browned first. Personally, I'm not a big fan of putting proteins in a cold pot, so preheat the oil, and spices, then add the chicken. The heat is on low, so the chicken is more like oil poaching than sauteeing (although there's not enough to actually poach).

    Keep in mind you're going to get plenty of color from the saffron and turmeric. The dish comes out a gorgeous orangy-yellow.

    Traditionally, meats in a tagine are not browned, as we do, ahead of time. Occasionally they are browned after the cooking is complete. But even that isn't done too often.
     
  12. french fries

    french fries

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    That's exactly what I was going to say: when I do a tagine I don't brown the meat: I place all the cold meat in the cold marinade in the tagine, wait a couple hours, then turn on the heat on low, so it takes a good 2 hours for the tagine to get to simmering temperature. then I cook, then sometimes I place the pieces of meat covered with a little butter under a broiler - sometimes I don't.

    There are a few instances when I'll put proteins in a cold pot, i.e. Philipino adobo, or duck magrets, or duck breasts, or bacon/pork belly (to render the fat).

    Thank you for your answer!
     
    Last edited: Jan 7, 2011
  13. beeswax

    beeswax

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    Thank you all for lovely suggestions...I will definitely try the recipes. BTW has anyone tried making a slow cooked leg of lamb in the pot, and if so how did you do it?
     
  14. kyheirloomer

    kyheirloomer

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    If you mean braising it, it should work just fine. When I cook leg of lamb, however, I much prefer dry heat, so roast it in the oven.

    I'm thinking, too, if you're going to braise it you'd be better off with cheaper cuts. Think in terms of a lamb stew or lamb tagine for that application, rather than a whole cut like a leg.

    Even better, IMO, would be lamb shanks. Braising is an ideal application. Cook 'em just like osso buco. Lamb (or veal, or beef, or even turkey) shanks and your LeCrueset are a natural pairing.
     
  15. kyheirloomer

    kyheirloomer

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    As I said, I'd rather dry roast a leg. But here's a lamb recipe that would be ideal paired with your new pot. Don't let the list of ingredients deter you; they're all commonly available, and there's surprisingly little prep time:

    Lamb Balls with Carrot Sauce

    1/2 tsp cardamom seeds

    2 tsp cumin seeds

    1 1/2 lbs ground lamb

    2 onions, chopped

    2" stick cinnamon

    4 tomatoes, cut in wedges

    2 roasted red peppers, sliced

    2 cups lamb or veggie stock

    1 tbls butter

    1 lb carrots, sliced

    3 tbls raisins

    4 garlic cloves, minced

    1 tbls white vinegar

    Pinch saffron threads

    2 tbls honey

    Salt to taste

    Oil for frying

    Dry roast the cardamom and cumin seeds in a wide pot over high heat to release their oils. Add a little oil, then the onions, and saute until soft.

    In a bowl combine the lamb and onion misture. Form into meatballs and sear in oil until browned on all sides. Set aside.

    Drain most of the oil from the pan. Add the tomatoes, bell peppers, cinnamon and stock. Bring to a boil, reduce heat, and let simmer, uncovered, until reduced well and tomatoes have dissolved, 1 1/2-2 giyrs,

    In a large skillet combine the butter, carrots, raisins and garlic and saute about 5 minutes. Add the vinegar and saffron and let simmer another five minutes.  Add the carrot mixture and honey to the stew pot. Return lamb balls. Simmer ten minutes. Season with salt and serve.

    This next one, adapted from Dorinda Hafner's A Taste of Africa, specifically uses a pot like yours, rather than a tagine.

    Morrocan Tagine of Lamb with Pumpkin, Veggies & Fruit

    2 lb stewing lamb, roughly chopped*

    4 garlic cloves, chopped fine

    2 small onion, coarsely chopped

    Salt

    1 tsp cayenne

    4 tble vegetable oil

    1 tbls turmeric

    8-10 large tomatoes, peeled & diced

    1-2 hot red chilies (optional)

    1 tbls raisins

    1 lb pumpkin, pealed and coarsely chopped

    2 lb grean beans, halved

    Juice of half lemon

    Preheat oven to 350

    Combine the meat, garlic, onions, slat, peper, oil, turmeric, tomatoes and chilies in a deep, heavy pot. Mix well. Cover and bake about 45 minutes. Add the raisins and cook another 15 minutes. Stir in the pumpkin, beans and lemon juice, cover again, and cook an additional 1 to 1 1/2 hours untio meat is tender and cooked through. Serve hot with couscous or saffron rice.

    *What she means here is to cut the meat into rough pieces, bigger than a dice, but not in large cubes. I'd say, roughly, 3/4-1 inch pieces. Don't worry that they aren't all the same; this is a rustic dish.
     
  16. tylerm713

    tylerm713

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    I use my LC 7.25 qt bouillabaisse pot for nearly everything. While we're talking lamb, my favorite version of the furry little beast is braised in stock and red wine with root vegetables. I have a lot of recipes, but I don't actually have this one written down. I just go with whatever vegetables are fresh and available at the local grocery store. I've used carrots, parsnips, rutabagas, sweet potatoes, salsify, fennel, turnips, celeriac, kohlrabi, and every kind of onion there is. Really whatever I'm in the mood for.

    Take care of that pot, and you'll be enjoying it for years. One suggestions is to get a stainless steel knob so that you can use it in a hot oven. And never use anything abrasive to clean the bottom. My aunt ruined an enameled pot this Christmas using steel wool.
     
  17. beeswax

    beeswax

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    Wow..thank you all for contributing... I can see a lot of you love your cast iron pots.

    Does anyone own a shallow round oven pot and if so, what kind of food would you cook in there compared to a deeper round French oven...
     
  18. gunnar

    gunnar

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    flat breads, pancakes, coffee cake, cornbread, biscuits...if it's cast iron you can use it for on/in any heat source. I am in the process of slowly switching my kitchen to as 100% cast Iron as I can get. Also depending on how shallow your talking about you can do some nice scalloped potatoes or mini-casseroles.
     
  19. kyheirloomer

    kyheirloomer

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    Keep in mind, Beeswax, than among experienced cast-iron users, a skillet is more than a frying pan. It's also a shallow pot, as you describe.

    If you broaden out to raw iron there is a much greater selection of sizes, styles, and configurations. For instance, I've never seen an enamaled chicken fryer---which is, perhaps, the most versatile cooking pot ever made. Then there are things like griddles, and fajita pans, and.......
     
  20. grumio

    grumio

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    Beeswax -  this Cook's Illustrated "almost no-knead bread" recipe is what got me started baking in a dutch oven.  Great crust.