That’s right, your favorite French cookware is releasing their first cookbook this October. Not only does it have some seriously beautiful photography loaded with enviable dutch ovens and cast iron, its pages are bursting with French recipes broken down to feel totally approachable.
Le Creuset, the pioneering manufacturer of enameled cast iron cookware, will publish for the first time ever, a cookbook. We’re so excited! And you should be too. We had the chance to take a sneak peak at a digital copy and man, it is stunning. Traditional French dishes and French-inspired recipes fill the pages all while demystifying the often stuffy and seemingly-complex cuisine.
The over eighty recipes not only bring new recipes into your kitchen, they teach you about the culture and cuisine of France. Think soufflé, Coq au Vin, Boeuf Bourguignon, Croque Madame, Clafoutis and more. The book reveals that French cooking isn’t all about secret recipes and tricks. Keep your eye out for this book in mid-October, it’s about to become one of those staple cookbooks you reach for time and time again.
Check out one of the recipes from the book below, the cheese soufflé.
All images by Peter Frank Edwards, Courtesy of Le Creuset
Some home cooks are intimidated by soufflés, perhaps because they are served with such ceremony and flourish in fine dining restaurants, but they aren’t as diffcult and fussy as you might think, and are too swoon-worthy to pass up. Just read through the recipe and know what to expect, and you’ll discover that soufflés are as suitable for a weeknight supper as they are for entertaining. All soufflés, whether sweet or savory, are made essentially the same way. No matter the type of soufflé, don’t forget to have your guests seated around the table ready and waiting for it to emerge from the oven. A fluffy soufflé is a fleeting showpiece, so the show must start on time.
Ingredients
Scale
2 ½ tablespoons unsalted butter
2 tablespoons freshly grated Parmesan cheese
2/3 cup half-and-half
1 fresh thyme sprig
2 tablespoons all-purpose flour
4 ounces crumbled fresh goat cheese or freshly
shredded cheese (such as Gruyère)
½ teaspoon kosher salt
¼ teaspoon dry mustard
Pinch of freshly grated nutmeg
2 large egg yolks
3 large egg whites
1/8 teaspoon cream of tartar
Honey (for drizzling (optional))
Instructions
Preheat the oven to 375°F.
In a medium saucepan over medium heat, melt the butter. Remove from the heat and brush a small amount of the melted butter inside a 1-quart soufflé dish. Sprinkle grated Parmesan over the walls of the dish, shaking and rotating the dish to cover the surface evenly. Tap out the excess. Place the
dish in the refrigerator while making the batter.
In a small saucepan over medium low heat, warm the half-and-half and thyme until the mixture begins to steam. Keep warm over very low heat. In another saucepan over medium heat, warm the remaining melted butter.
Whisk in the flour and cook 2 minutes, whisking constantly. Do not let the
flour brown.
Discard the thyme sprig. Whisking constantly, add the warm half-and-half in a slow, steady stream to the saucepan with the flour mixture. Cook until the mixture thickens and comes to a simmer. Remove the pan from the heat, add the goat cheese, salt, mustard, and nutmeg, and stir until smooth.
In a medium bowl, beat the egg yolks. To temper the yolks, add half the warm half-and-half mixture to the bowl, 1 to 2 tablespoons at a time, whisking between each addition. Whisk in the remaining half-and-half mixture. Set aside to cool to room temperature.
In the bowl of a stand mixer with a whisk attachment and set on low speed, beat the egg whites until frothy. Add the cream of tartar and a pinch of salt, then beat on high speed until the mixture forms firm, glossy peaks. Fold the beaten whites into the egg yolk mixture in thirds, taking care to avoid
deflating the whites.
Pour the batter into the prepared soufflé dish. Bake until puffed, browned, and set, 22 to 25 minutes. Serve immediately, drizzled with honey, if using.
Category:Side
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No French kitchen is complete without a Le Creuset Dutch Oven. This big, classic pot is amazing for stews, soups, and pretty much anything you want to simmer.
When you buy from Le Creuset, you're paying for high-quality pots and pans that are designed to stand the test of time. Rather than aluminum or stainless steel, Le Creuset craft their pieces from cast iron, which has a much higher heat capacity.
A creuset is the French term for 'crucible' or 'cauldron' and serves as the inspiration behind the Le Creuset name. A crucible is typically a ceramic or metal container in which chemical compounds or metals are subjected to extremely high temperatures and eventually melted.
While some Le Creuset products are made in China, the company's enameled cast iron products are still made in its original foundry in France. Le Creuset's stainless steel and nonstick cookware is most often made in Portugal.
It holds the heat evenly, and the enamel makes it great for easy cleanup.” He went on to say that at his restaurant, chefs use the brand's pans, and all of the sauces are made in Le Creuset sauce pots.
One downside to enameled cast iron is that it's not the easiest material for novices to work with. Compared to other pots and pans, Le Creuset's take a long time to get hot, and since they retain heat so well, it's easy to burn things once they do. “It's a beast if you don't use it properly,” Anastasio says.
Is Le Creuset made in China? Currently, all Le Creuset cast-iron cookware is still manufactured in the company's foundry in Fresnoy-le-Grand. Le Creuset products that are not cast-iron may be made in other countries, such as China [ https://en.wikipedia.org/wiki...
The best places to find a discounted Le Creuset (and other name-brand kitchen gear): TJ Maxx, HomeGoods, and Marshalls. Not surprising, considering they all share the same parent company! According to TJ Maxx, you just need to shop early, shop often, and don't second-guess yourself.
There's something more to the brand that others have yet to do—maintain a durability that can be passed on through generations. Romilly explains that Le Creuset's products, especially its classic Dutch oven, stand the test of time in terms of quality and versatility.
Many users have reported their Le Creuset pots, pans, and Dutch ovens lasting for 20, 30, or more years. The longevity of Le Creuset cookware is attributed to its high-quality materials and construction. Le Creuset uses cast iron, which is known for its exceptional heat retention and even heat distribution.
Flame was Le Creuset's first color: a bold, brilliant shade of orange directly inspired by molten cast iron poured from the crucible. Glowing from deep, earthy orange to light, Flame's distinct gradient is reminiscent of the cast iron cooling process, and the unique ombré effect became a trademark for Le Creuset.
How Can You Tell a Fake Le Creuset: With Images. Brand name will be stamped on the cookwares base, lid and handles. Its enamel coating will be smooth and even with its signature gradient color.
Le Creuset cookware is warranted to you by Le Creuset of America, Inc. to be free from defects in material and workmanship at the time of its purchase. For this Lifetime Limited Warranty to apply, you must follow the care and use instructions provided with the utensil. This warranty covers normal household use only.
Its high price tag and distinct shape with broad appeal have made the pot an easily recognizable status symbol, making owning a Le Creuset Dutch oven feel aspirational and therefore driving consumers to spend more in order to have this kind of Dutch oven in their kitchen.
made the cookware a favourite of the middle classes. Le Creuset is not the only staple of middle-class kitchens that has lost sales since the pandemic.
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All images by Peter Frank Edwards, Courtesy of Le Creuset
