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My First Le Creuset!

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I'm a big BIG food nerd and I get really excited about new tools :)

DH allowed me to buy (read: allowed me to guilt him into) a 5 1/2 qt. white round Le Creuset french oven. I had to have it RIGHT NOW because the company discontinued the white and I wanted my workhorse (the 5 1/2 qt) to match everything always, since it'll always be out. I had to get it on eBay. I want everything else Le Creuset makes, but I don't care what color it is :P We have a Le Creuset outlet nearby, and I missed buying their last white one by 2 minutes! I told DH that he can buy me Le Creuset instead of jewelry :)

Anyhoo...once I get my food and utensils unpacked from moving, what should I make?

I'm thinking spanish rice because I have some smoked sausage to use up and I have the stuff for it, and I don't want to go shopping. Only problem is that DH doesn't really like spanish rice <_<

Does anyone have any suggestions for what to make in this gorgeous pot? Bonus points for using smoked sausage and not containing beans.

I have canned rice, cheese, smoked sausage, chicken, stewed tomatoes, tomato sauce, diced tomatoes, onions, garlic, any spice I'd ever need, canned corn, frozen veggies, a can of diced chiles...a bunch of other stuff but that's what I could think of off the top of my head...

Thanks for the help!

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I'm a big BIG food nerd and I get really excited about new tools :)

DH allowed me to buy (read: allowed me to guilt him into) a 5 1/2 qt. white round Le Creuset french oven. I had to have it RIGHT NOW because the company discontinued the white and I wanted my workhorse (the 5 1/2 qt) to match everything always, since it'll always be out. I had to get it on eBay. I want everything else Le Creuset makes, but I don't care what color it is :P We have a Le Creuset outlet nearby, and I missed buying their last white one by 2 minutes! I told DH that he can buy me Le Creuset instead of jewelry :)

Anyhoo...once I get my food and utensils unpacked from moving, what should I make?

I'm thinking spanish rice because I have some smoked sausage to use up and I have the stuff for it, and I don't want to go shopping. Only problem is that DH doesn't really like spanish rice <_<

Does anyone have any suggestions for what to make in this gorgeous pot? Bonus points for using smoked sausage and not containing beans.

I have canned rice, cheese, smoked sausage, chicken, stewed tomatoes, tomato sauce, diced tomatoes, onions, garlic, any spice I'd ever need, canned corn, frozen veggies, canned corn, a can of diced chiles...a bunch of other stuff but that's what I could think of off the top of my head...

Thanks for the help!

Why not just put all that stuff you listed in the new pot with water and see what comes of it? I'd bring it to a boil on the stovetop, then put it in the oven to cook slowly. I'd cut up the sausage and brown it first. And cook the chicken first, too. I'm not very good with recipes, I just throw it all in a pot and see what happens. Almost always, it turns out great!

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Why not just put all that stuff you listed in the new pot with water and see what comes of it? I'd bring it to a boil on the stovetop, then put it in the oven to cook slowly. I'd cut up the sausage and brown it first. And cook the chicken first, too. I'm not very good with recipes, I just throw it all in a pot and see what happens. Almost always, it turns out great!

Yeah, I realized looking at my list of potential ingredients that I had all of the makings of jambalaya! Or something reasonably close, anyway. I never measure either, I'm a big tosser in of ingredients. I'm thinking of browning the rice too to make it nuttier.

I can't wait to cook with it!!! :):):)

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I am SO not excited about cookware/cooking/the acquisition and preparation of food - - all very tedious to me - - but I must tell you that I have been Le Creuset many times at Marshall's, FYI.

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Does anyone have any suggestions for what to make in this gorgeous pot? Bonus points for using smoked sausage and not containing beans.

I have canned rice, cheese, smoked sausage, chicken, stewed tomatoes, tomato sauce, diced tomatoes, onions, garlic, any spice I'd ever need, canned corn, frozen veggies, a can of diced chiles...a bunch of other stuff but that's what I could think of off the top of my head...

I'm very jealous Chelse, I would love to start a Le Creuset collection. I have an All-Clad collection going and that just about breaks the bank :lol: I can live through you vicariously :lol:

Some of your ingredients I would think would make Paella too, that's what came to mind anyway when I started reading your list with the rice and the smoked sausage and tomatoes.

Here's a recipe: Chicken and Smoked Sausage Paella

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I'm very jealous Chelse, I would love to start a Le Creuset collection. I have an All-Clad collection going and that just about breaks the bank :lol: I can live through you vicariously :lol:

Some of your ingredients I would think would make Paella too, that's what came to mind anyway when I started reading your list with the rice and the smoked sausage and tomatoes.

Here's a recipe: Chicken and Smoked Sausage Paella

Hey! That's what I was going to say.... :D

actually was going to suggest a risotto but ... what's the exact difference again?

I guess just the arborio rice?

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Another good one, fancy, would be Osso Bucco. My recipe is at home...but here is one. If you wanted to try it I would search for one that sounds like it will fit your taste. I didn't use mint in mine.

•1 cup olive oil

•1/2 cup flour

•4 each veal shanks, about 1 1/2-inches thick

•2 cups medium diced white onions

•1 cup medium diced carrots

•1 cup medium diced celery

•2 tablespoons chopped garlic

•3 bay leaves

•2 tablespoons chooped fresh spearmint

•2 tablespoons chopped fresh thyme

•2 tablespoons chopped fresh basil

•1 tablespoons brown sugar

•1 cup red wine

•8 cups rich beef or veal stock

•1/4 cup flat leaf parsley

PREPARATION:

•In a large stock pot or braising pot or chicken fryer, add the olive oil.

•Season the veal shanks with salt and pepper.

•Dredge the veal shanks in the seasoned flour, coating each side completely.

•When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside.

•Add the onions to the pan and saute for 2 minutes. Add the carrots and celery and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, basil, mint, bay leaves, and thyme. Cook for 1 minute.

•Remove the bay leaves, add the brown sugar and carmelize the pans contents for about a minute or two. Deglaze the pan with the red wine, scrapping the bottom to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer.

•Add the shanks and continue to cook for about 2 hours, basting the shanks often, until the meat falls of the bone. Season with salt and pepper. SERVES 4

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My husband has one - not a Le Creuset - but another Belgian one from at least 50 years ago an we still use it. He makes the best chicken. This is what he does:

take a whole chicken and some garlic - cut the garlic cloves into slivers and then, with a good sharp knife, pierce the chicken's breast and slide the slivers in it. Then, stuff the chicken with chunks of onion. Put some olive oil in the bottom of the pot, add the chicken, and then surround it with things like potatoes, carrots, mushrooms, more onion :), salt and pepper, and stick it in the oven 350, for an hour and a half. Actually, we kind of wing the timing, but if you open it up and find the drumstick or wing practically falls off the bird, it's done.

Soooo good, and then good brothy stuff left over for gravy (with sweet rice flour) or soup. :)

Stephanie

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My husband has one - not a Le Creuset - but another Belgian one from at least 50 years ago an we still use it. He makes the best chicken. This is what he does:

take a whole chicken and some garlic - cut the garlic cloves into slivers and then, with a good sharp knife, pierce the chicken's breast and slide the slivers in it. Then, stuff the chicken with chunks of onion. Put some olive oil in the bottom of the pot, add the chicken, and then surround it with things like potatoes, carrots, mushrooms, more onion :), salt and pepper, and stick it in the oven 350, for an hour and a half. Actually, we kind of wing the timing, but if you open it up and find the drumstick or wing practically falls off the bird, it's done.

Soooo good, and then good brothy stuff left over for gravy (with sweet rice flour) or soup. :)

Stephanie

Everything here sounds really good, yum.

Even something as simple as a pot roast or a stew would be great too.

Hey! That's what I was going to say.... :D

actually was going to suggest a risotto but ... what's the exact difference again?

I guess just the arborio rice?

They both use rice,

Risotto is a creamy rice dish, Italian in origin. Paella is not usually creamy (at least I don't think it traditionally is?) and it is Spanish in origin. Paella also is sort of a "everything but the kitchen sink" kind of dish, seafood, poultry, sausage, vegetables and peas all thrown in.

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I have a 7 quart oval off-brand that I use for slow-roasting beef brisket and pork shoulder, sometimes chicken or turkey leg quarters. I got it in the dollar store for $12 a few years back. That'll never happen again.

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I have a 7 quart oval off-brand that I use for slow-roasting beef brisket and pork shoulder, sometimes chicken or turkey leg quarters. I got it in the dollar store for $12 a few years back. That'll never happen again.

Because it's not very good or because you'll never have that kind of luck again?

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Because I don't expect to find anything anywhere near that price.

It may not be quite as good as the Le Creuset, it certainly doesn't have the warranty, but for the price it was a fabulous buy.

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They both use rice,

Risotto is a creamy rice dish, Italian in origin. Paella is not usually creamy (at least I don't think it traditionally is?) and it is Spanish in origin. Paella also is sort of a "everything but the kitchen sink" kind of dish, seafood, poultry, sausage, vegetables and peas all thrown in.

Sorry I was just joking but I have trivia ??? ... both are Roman dishes and the main differences are the type of rice (arboria gives it the creaminess and you flash fry the rice first) ... and risotto usually has alcohol added (white wine or vermouth) which dissapeared from the Spanish in the Islamic occuption.

Both are fabulous :D

There are as many recipees for each as there are families in Spain and Italy ... everyones mother makes the best one ... really I have it on good authority :D

@skbird

A trick I like is adding the garlic to butter and forcing this down the breast. This way the chicken self-bastes as its cooking... mmmmm.

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We've made everything from chili, chicken stew, chicken with dumplings, risotto and paella in our 7 1/4 qt. Le Crueset. It is great!

Have fun with it.

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I made "goop" for dinner :lol: Or at least that's what DH called it...part of the problem was that I only had half of my food unpacked and I had less than a cup of rice left :o

I did onion, garlic, smoked sausage, lemon pepper, chili powder, paprika, 2ish spoons of tomato paste, rice, and then I used onion soup as the liquid for the rice. It turned out pretty well! Like jambalaya only not... :P

I've named the pot Smilla and she lives on the stove because she's too heavy and pretty to live in a crowded cabinet :P

DH objects to me naming inanimate objects, but special things need special names :)

My car is named Azul... :D

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Sounds delicious. My great-grandmother always made a dish that was called goop. It was what we would call chili-mac today.

Have you seen "Over the Hedge"? They name the hedge Steve.

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Sounds delicious. My great-grandmother always made a dish that was called goop. It was what we would call chili-mac today.

Have you seen "Over the Hedge"? They name the hedge Steve.

My grandmother's chili mac is goulash. I don't know where the heck she learned it, because it is one of two things she can make halfway decent :rolleyes:

Yes! That movie was so cute! I love that they named the hedge Steve. In my family we have a tradition of naming cars and plants, I don't see why I can't name a pot :P

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