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작성자딸기농부 조회 2회 작성일 2022-11-30 22:34:32 댓글 0

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Colorful Friday with @JonnyCakes

Take it from @JonnyCakes – Whether you're cooking, baking, or just adding some color to your kitchen, our Colorful Friday sale is the perfect time to stock up on Le Creuset favorites.

Shop Colorful Friday Sale: https://bit.ly/3XjKf94
Store Locations (promotions may vary in Outlet Stores): https://bit.ly/3EQ7K2l

Lemony Turkey Shepherd’s Pie by Justin Chapple

Save those leftovers tomorrow, and use them for Chef Justin Chapple's Lemony Turkey Shepherd’s Pie! Our Classic Round Wide Oven (part of our Colorful Friday sale!) is the perfect pot for this recipe – it's deep enough for stew but wide enough to get maximum mashed potato topping.

Colorful Friday Sale: https://bit.ly/3tGg5z9

Ingredients:
¼ cup extra-virgin olive oil
2 medium leeks, white and light green parts only, sliced
3 shallots, sliced
4 garlic cloves, sliced
Kosher salt and freshly ground black pepper
3 cups chicken or turkey broth
2 large eggs
¼ cup fresh lemon juice
½ cup orzo pasta
12 ounces leftover roast turkey breast, diced
½ cup frozen peas
¼ snipped dill, plus more for garnish
4 to 5 cups of leftover mashed potatoes, warmed

Instructions:
1. In a shallow Dutch oven, heat the olive oil until shimmering. Add the leeks, shallots, garlic, and a pinch each of salt and pepper. Cover and cook over medium heat, stirring occasionally, until softened but not browned, about 8 minutes. Add the broth and bring it to a boil.
2. In a medium bowl, vigorously beat the eggs with the lemon juice until frothy. Whisking constantly, gradually drizzle 1½ cups of the hot broth into the eggs to temper them, then gradually whisk the tempered eggs into the stew. Stir in the orzo and simmer over medium-low heat, stirring occasionally, until the orzo is al dente and the stew is thickened, 8 to 10 minutes.
3. Stir the turkey, peas, and ¼ cup of snipped dill into the stew. Cook over medium heat, stirring occasionally until the turkey is heated through, about 5 minutes; season with salt and pepper. Remove from the heat.
4. Spoon the warmed mashed potatoes into a piping bag fitted with a medium star tip. Decoratively pipe the potatoes onto the stew. Alternately, using a spoon, dollop the mashed potatoes evenly on the stew, then swirl decoratively.
Neoptolemus : This is an interpretation of Greek chicken augolemono soup

Make It Mini: Thanksgiving Stuffing Breakfast Bake

Welcome to part 8 of Make It Mini with @bon__abbetit! This series reimagines your favorite recipes using Le Creuset Mini Cocottes. Next up: A take on classic Thanksgiving stuffing. This version is made with croissants, garlic, and lots of gruyere cheese. It’s delicious on its own or topped with a sage butter-fried egg for the ultimate Thanksgiving leftovers breakfast.

Mini Cocotte in Flame: https://bit.ly/3MDDM3b
Toughened Nonstick PRO Fry Pan: https://bit.ly/3rMh8gi

Ingredients (serves 8, plus leftovers for the next day):
For the stuffing:
8 croissants, ideally a day or two old
3 pieces of celery, diced
2 carrots, diced
1 onion, diced
5 tbsp butter + 1 tbsp for coating cocotte
5 garlic cloves, grated
½ chicken or vegetable stock
½ cup heavy cream (maybe a little more)
Salt/pepper
Sprigs of thyme, rosemary, and sage
3 eggs
¾ cup gruyere cheese
¾ cup parmesan cheese
Plus more cheese for topping at the end
Extra-virgin olive oil

The sausage:
6 breakfast sausage links
A few sprigs of sage
1 tbsp butter

The egg:
1 egg per cocotte
A few sprigs of sage
1 tbsp butter

1. Preheat oven to 350F. Break up croissants into bite-sized pieces and top with thin slices of butter. Bake for about 5 min until golden brown. Add to a large bowl.
2. Add EVOO to a pan and add in onion, celery, and carrot. Add in garlic. Cook until onion is translucent.
3. Whisk 3 eggs together with heavy cream and stock. Pour over croissants. Finely chop all the herbs and add herbs and sauteed veggies to the bowl. Grate cheese and add as well. Season with salt and pepper. Mix to combine and add more veggie stock/heavy cream if needed. The croissants should be fully absorbed.
4. Coat cocotte with butter and add stuffing. Fill up until it’s about ¾ full. Top and bake at 350 for about 30 min.
5. Remove casings from breakfast sausage and add to a pan with butter and sage. Break down sausage and cook until browned, about 4-5 min. Remove from pan.
6. In the same pan, crack an egg and season with salt/pepper and add gruyere if you’d like.
7. When stuffing has cooked for 30 min, remove from oven and add breakfast sausage to the top. Bake again for another 5-7 min. Remove and top with sage butter egg. Enjoy!

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