Dutch oven (s) are excellent for long slow cooking recipes, such as in making roasts, stews, and casseroles. With cast iron dutch ovens, stainless steel dutch ovens and aluminum dutch ovens, you can bring versatility into your kitchen with an assortment of new recipes that are sure to heat things up!
I love cooking. Roasted veggies, roasted chicken, berry cobblers (shall we add some vanilla ice cream to the top of that?). I used to manage a gourmet store where we carried the awesome line of Le Creuset Cookware and I was lucky enough to get a lesson in how Le Creuset is made.
Each individual piece of cookware is made using 2 separate molds. One for the inside and one for the outside and then they are connected so there is a small gap created between them. Pig iron is then melted at an extremely high temperature and then poured into the mold. Once the iron cools, it is removed and is then ready for the finishing process. To remove the mold, each mold is broken and destroyed, meaning no 2 pieces of Le Creuset are ever the same.
After being removed from the mold, several finishing processes begin under the hands of skilled craftsmen for cleaning and smoothing, rough edges and burrs are removed in a hand process called "fettling". Then each piece is blasted by tiny metal pellets to prepare a uniform surface for enameling.
The benefits to using Le Creuset cast iron cookware are many:
Distributes heat more evenly, preventing "hot spots", ensures moisture and flavours are sealed in by perfectly fitting lids, keeps its shape and maintains a flat, steady base, and it retains heat longer which keeps foods hot when serving.
Le Creuset enameled cast iron can be used on different forms of stoves and ovens: Ceramic, Halogen or Induction hobs, Gas, Electric, Solid fuel or Aga/Rayburn. Perfect for sautéing, grilling, baking, roasting or casseroling, Le Creuset has a pot, pan or dish to do the job. Most pieces can be used in the oven or under the grill.
The vitreous enamel cooking surface is completely hygienic and impervious to flavors and odors.
Cleans easily by hand or by dishwasher if used in accordance with Le Creuset's care and use instructions.
No ‘hot spots,’ the base, side walls and lid are all of the same quality and thickness so there are no areas where heat can be lost rapidly. Cast iron retains heat so that food will be kept hot for some considerable time when served at the table.
It's Energy efficient!
Once hot, you require only a low to medium heat setting to maintain a good cooking performance.and it can be removed from the heat leaving the food to cook in its own heat.
I have an interactive blog so please share your favorite dessert recipe using fruit in the comments area.
Blueberry, Raspberry and Strawberry Cobbler
Makes 6-8 portions
1 pint blueberries, lightly rinsed, drained and picked over
1 pint raspberries
1 quart strawberries, lightly rinsed, drained and hulled
½ cup plus 3 Tablespoons sugar
1 Tablespoon fresh lemon juice
Finely grated zest of ½ lemon
2 cups unbleached white flour
Pinch of salt
1 Tablespoon baking powder
1/3 cup solid vegetable shortening
3 tablespoons unsalted butter
1 egg
1/3 cup milk
Preheat oven to 425. Butter a large (14” long) baking dish or casserole. A 2 ½ to 3 quart dish is perfect.
• Combine the berries, ½ cup sugar, lemon juice and lemon zest in a large bowl. Toss well to combine and spoon into the dish.
• In another bowl combine flour, salt, baking powder and 1 tablespoon sugar. Work the shortening and butter in with a pastry blender, 2 knives or your fingers until it looks like coarse crumbs. Lightly beat the egg and milk together and then slowly stir into the mixture. Knead lightly, adding more flour if necessary to form a smooth, not sticky dough.
• Break of spoonfuls of the dough (or do with your fingers) and put on top of fruit, press slightly and flatten the dough. Cover entire top with dough.
• Sprinkle 2 tablespoons sugar over the dough and bake till well browned, 35-45 minutes. Serve immediately.
Once hot, you require only a low to medium heat setting to maintain a good cooking performance.and it can be removed from the heat leaving the food to cook in its own heat.
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I thought I'd share one of my favorite recipes and I'd LOVE if you'd share one of yours. And also if you know the trick to removing shortening from a recipe and only using margarine or butter I'd love to know. I use shortening once a year - so a block of it lasts me like 5 years! Ewwwww.I have an interactive blog so please share your favorite dessert recipe using fruit in the comments area.
Blueberry, Raspberry and Strawberry Cobbler
Makes 6-8 portions
1 pint blueberries, lightly rinsed, drained and picked over
1 pint raspberries
1 quart strawberries, lightly rinsed, drained and hulled
½ cup plus 3 Tablespoons sugar
1 Tablespoon fresh lemon juice
Finely grated zest of ½ lemon
2 cups unbleached white flour
Pinch of salt
1 Tablespoon baking powder
1/3 cup solid vegetable shortening
3 tablespoons unsalted butter
1 egg
1/3 cup milk
Preheat oven to 425. Butter a large (14” long) baking dish or casserole. A 2 ½ to 3 quart dish is perfect.
• Combine the berries, ½ cup sugar, lemon juice and lemon zest in a large bowl. Toss well to combine and spoon into the dish.
• In another bowl combine flour, salt, baking powder and 1 tablespoon sugar. Work the shortening and butter in with a pastry blender, 2 knives or your fingers until it looks like coarse crumbs. Lightly beat the egg and milk together and then slowly stir into the mixture. Knead lightly, adding more flour if necessary to form a smooth, not sticky dough.
• Break of spoonfuls of the dough (or do with your fingers) and put on top of fruit, press slightly and flatten the dough. Cover entire top with dough.
• Sprinkle 2 tablespoons sugar over the dough and bake till well browned, 35-45 minutes. Serve immediately.
