Home Cooking with Le Creuset

Nathan Lyon's Ribollita

There’s a reason we love enameled cast-iron cookware from French maker Le Creuset. Make that a lot of reasons. They’re colorful, heavy-duty and extremely versatile, able to cook a virtually endless amount of recipes: everything from rice to braised pork to mouth-watering desserts. Cast-iron cookware, such as Le Creuset’s skillets and French ovens, is a superb conductor of heat, making it ideal for slow cooking. When heated, the enamel-coated cast iron draws flavor out of the ingredients better than just about any other cookware type, making meats taste more succulent and vegetables more flavorful. Le Creuset also makes enameled stoneware and stainless steel cookware, as well as tea kettles, stockpots and kitchen utensils.

This Marseille French Oven from Le Creuset is a type of multipurpose cast-iron cookware

Just recently, Le Creuset launched their latest color — Marseille — and we wanted to highlight the beauty of this soothing and tranquil color by showing this amazing cookware in action. This delicious and savory recipe for Ribollita, a hearty Tuscan stew, can be prepared using a Le Creuset 5.5-quart French oven. Recipe created by Chef Nathan Lyon for Le Creuset. Click to see the ingredients list.

Directions:

  1. Over medium-low heat, add the bacon and 1 Tbsp. olive oil to the Le Creuset oven. Cook for approximately 5 – 6 minutes, stirring occasionally until much of the fat has rendered off and the bacon is just beginning to get nice and crispy.
  2. Add onions, stir occasionally and continue to cook until soft and translucent, about 6 – 7 minutes.
  3. Add the sausage, carrots, fennel, chili flakes and a few good grinds of pepper and continue to cook for approximately 10 minutes. Stir occasionally, breaking up the sausage with the back of a Le Creuset spatula.
  4. Add 2 Tbsp. olive oil, stir in the tomato paste and garlic. Cook for 3 more minutes.
  5. Stir in the tomatoes, chicken stock, beans, 3/4 tsp. salt and kale.
  6. Increase the heat to high until the soup starts to simmer. Reduce the heat to low and simmer for 30 minutes.
  7. Season to taste with salt and pepper.

Serve with toasted baguettes in the stew or on the side. Serves 6-8.

Do you have a favorite soup or stew recipe? Tell us about it in the comments section.

3 Comments

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3 responses to “Home Cooking with Le Creuset

  1. slicepeelsmash.com

    The one downfall of regular cast iron is the need for seasoning. With enamel you don’t have to worry about it!

  2. Leeann

    I LOVE this color!! I have several “ol’timey” cast iron pieces which needed seasoning (not too hard), but would love to have this entire set instead and pass the others on to a cousin or friend..

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