Le Creuset Cookbook and Cookware with Review, Recipe & Giveaway
November 16, 2017 by Jenny
Created in Le Creuset‘s
very own test kitchen, Le Creuset: A Collection of Recipes from Our French
Table is a cookbook that is as stunning as the French icon’s
beautiful cookware. With over eighty inspiring French recipes
designed to empower home cooks to explore the timeless pleasures of
the French table, this title will release your inner Jacques
Pépin.
Pommes Dauphinoise, Coquilles St. Jacques, and Boeuf Bourguignon
as well as other classics are shared along with sure to become new
favorites Lamb Navarin, Cauliflower Polonaise, and Lentil salad
with whipped goat cheese. I particularly love the Boulanger and
Patissier chapters that contain recipes for Brown butter
madeleines, Cake salé (a ham and cheese loaf), Chocolate soufflé
and other tempting dishes. Beautiful photographs and an elegant
embossed cover coupled with recipes that are approachable and
impressive make this title a keeper.
Besides my addiction to cookbooks, I have a deep affinity for Le Creuset cookware and all things French. The products are gorgeous (the colors add a splash of fun to my kitchen), last a lifetime and elegantly scream quality. Le Creuset introduced the first vibrant, flame-colored enameled cast iron cocotte in 1925 taking a kitchen staple – cast iron – and refining it, making it more functional, more beautiful and deeply joyful. I know they bring me great joy. I still have on my wish list a round Doufeu and the Loewy coquelle and maybe then I will stop collecting. Don’t fall for that one, Dear Husband.
When the stainless steel line came out, I lusted after it with the eye-catching lids and Le Creuset handles that taunted me – I had to have it! Just recently, I was able to review two of Le Creuset’s stainless steel products, the gorgeous 6+ quart stock pot and the roaster and absolutely love everything about these pieces.
The
stainless steel collection of cookware from Le Creuset is
aesthetically pleasing and are workhorses in the kitchen. The
stockpot is lighter than others of this quality but still sturdy.
For some reason, water boiled so much faster in the Le Creuset pot.
I know this is a strange thing to notice but here in the mountains
water takes longer to reach a boiling point. A watched pot does
boil when the pot is Le Creuset.
Breaking in my stainless steel roaster was
great fun with a delicious brisket. I’m looking forward to using these two
wonderful products (along with my Le Creuset cast iron) to
bring style to my holiday cooking. I’ve had people comment on my
collection asking if a chef lives in our house – the answer is no,
but Le Creuset makes me feel like one.
Special thanks to Le Creuset for providing me the gorgeous stainless steel items to review as well as a copy of their new cookbook. Graciously, they are sharing a comforting Onion soup recipe with our members today as well as offering copies of their book to two winners with one winner also winning a Le Creuset stainless steel stockpot in our contest below.
Onion soup
Add this recipe to your Bookshelf (click the blue +Bookshelf button).
Makes 4 to 6 servings
½ cup unsalted butter, plus more for the bread
3 pounds medium yellow onions, halved and cut into 1/8-inch thick
slices
Kosher salt
½ cup dry white wine
8 cups chicken stock
2 fresh thyme sprigs
1 dried bay leaf
Freshly ground black pepper
4 to 6 demi baguette slices, cut on the diagonal
½-inch-thick
1 garlic clove, halved
1 ½ cups coarsely grated or thinly shaved Gruyere
Garnish with coarsely chopped fresh flat-leaf parsley
In a Dutch oven over medium-high heat, melt the butter. Stir in the onions and a generous pinch of salt. Cover and cook until wilted, about 10 minutes. Uncover and continue to cook, stirring occasionally, until the onions begin to brown, about 10 minutes. Reduce the heat to medium-low and continue cooking until the onions are very soft and deep golden brown, about 45 minutes. Stir occasionally to loosen the brown glaze from the bottom of the pan. Stir more often as the onions darken.
Deglaze the pot with the wine, stirring to loosen the fond from the bottom of the pot. Simmer until the wine nearly cooks away. Stir in the chicken stock, thyme, and bay leaf. Reduce the heat to low and simmer gently for 20 minutes. Discard the thyme stems and bay leaf. Season with salt and pepper.
Just before serving, preheat the broiler on high. Butter the tops of the bread slices and broil until crisp and toasted. Rub the toast with the cut sides of the garlic clove. Leave the broiler on.
Ladle soup into French onion soup bowls or other oven-safe crocks, and place them on a baking sheet. Float a slice of toast in each serving. Sprinkle cheese evenly over the soup and toast, letting a little drape over the edge of the bowls. Broil 4 to 5 inches from the heat until the cheese is melted and bubbly, 1 to 2 minutes. Garnish with parsley and serve at once.
Le Creuset is offering one grand prize winner a copy of Le Creuset: A Collection of Recipes from Our French Table and a Le Creuset Stainless Steel Stock Pot with a second winner receiving a copy of the gorgeous cookbook. This contest is open to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on December 16th, 2017.
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