Tag Archives: Le Creuset Marseille color

by | August 5, 2012 · 11:00 am

The HomeFront: Grilled Chicken Coriander Recipe

Here’s a quick and delicious summertime dish that’s a real crowd-pleaser. This official chicken coriander recipe from Le Creuset is light, refreshing and simple to make — incorporating only coriander (a.k.a cilantro), lime juice and salt and pepper. It also sets the mood: think grilling on a hot summer day near the pool with friends. A great culinary way to beat the heat.

Ingredients:

For the main chicken dish

  • 6 chicken breasts, boned and skinned
  • 2 tablespoons corn oil
  • finely grated zest of 2 limes
  • 4 tablespoons lime juice
  • 2 tablespoons fresh chopped coriander
  • extra corn oil, for brushing
  • a little freshly ground black pepper

For the chili-lime mayonnaise

  • 4 tablespoons low-fat mayonnaise
  • 1 small red chili, seeded and chopped finely
  • finely grated zest of 1 lime
  • 2 teaspoons lime juice
  • a little salt and freshly ground black pepper

Instructions:

  1. Put the chicken pieces into a large Le Creuset oval stoneware baker dish. Add the oil, lime zest and juice, coriander, and pepper and turn the chicken so it is coated evenly in the marinade. Cover and leave to stand for a minimum of 1 hour in the refrigerator. Before cooking, lift the chicken out of the marinade and pat dry with paper towels. Meanwhile, mix all the mayonnaise ingredients together, cover and chill until ready to serve.
  2. Heat an ungreased Le Creuset square cast iron grill over medium heat for 2 to 3 minutes. Test the surface temperature by sprinkling a little cold water over the middle: if the water “pits” and evaporates almost immediately the grill’s surface is hot enough to begin cooking.
  3. Oil the grill ribs lightly. Place the chicken pieces side by side on the grill and do not move them until you are ready to turn them over, otherwise the distinctive sear lines will not be produced. Grill for 3 to 4 minutes.
  4. Lift one edge of a piece of chicken and if it releases easily from the surface it is ready to turn over. If it feels a little tight to lift, leave it for about a minute longer, then turn over. Cook on the other side for 3 to 4 minutes.
  5. Serve with a few sprigs of fresh corriander and a little of the chilli–lime mayonnaise on the side.

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Do you have any favorite summertime recipes? Tell us about it in the comments section. 

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by | March 20, 2012 · 1:00 am

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.

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