It seems each time I post about how much I enjoy cooking with my collection of Le Creuset Dutch ovens, I hear from readers who tell me that they would love to own them too, but they don't know what they would do with them!
Of course, my answer is always the same... You will use them to cook, Everything!
Because no matter what I'm cooking, (or baking, as is the case whenever I create NKbread) my Le Creuset is the first thing I grab!
Even today... Even though I'll end up finishing my stew in my slow cooker!
The first step to my rich and savory beef stew is to cut up a two pound chuck roast into one inch cubes...
Then, brown the meat on all sides with a generous dose of fresh minced garlic and a few springs of thyme!
After the meat has browned on all sides, add six stalks of celery and one whole white onion, chopped...
Then, add two'ish cups of beef stock and one can of tomato paste...
Stir to combine, then allow to simmer for ten minutes while you prepare your slow cooker...
By the way... I always use Reynolds slow cooker liners for easy clean up!
After you remove the thyme sprigs, transfer beef and cooked garlic, celery and onions to your slow cooker. Add five carrots cut into half-inch pieces...
And, add a pound of sliced mushrooms... Plus, all that rich sauce from your pot too!
I set my slow cooker on low for seven and a half hours and went shopping!
I promised to show you how I make them when I posted my favorite Thanksgiving leftovers recipe here... So let's do it!
By the way... When I said I went shopping, I mean I visited the Le Creuset outlet in Mebane... Where I found these goodies!
Anyway, peel three pounds of always perfect Idaho® potatoes and cut them into 1-2" pieces. Bring 6-8 quarts of well-salted water to a boil. Then, add 6-7 cloves of fresh garlic that you've peeled and your potatoes. Cook just until potatoes are fork-tender. About 17-20 minutes over medium-high heat!
Using a strainer, transfer potatoes and garlic pieces to a large bowl lined with paper towels to drain. Rinse stock pot and dry thoroughly...
Return cooked potatoes and garlic pieces to stock pot over medium-high heat...
Salt and pepper to taste, then add 4-6 tablespoons of unsalted butter cut into pieces. Like this...
Add 3/4 cups of whole milk...
Then mash potatoes using a hand masher. Remember, potatoes are very sensitive to over mashing; therefore, to avoid ending up with sticky, pasty potatoes, be careful not to over mash them!
Transfer potatoes to a serving dish and serve. Or, if you're like me...
Add a little extra butter, salt and pepper, cover your dish tightly with aluminum foil and bake potatoes at 375º for 20-25 minutes!
Because baking perfectly mashed garlic
potatoes makes them extra light and fluffy!
Served with my beef stew or with your Thanksgiving turkey, I promise this is a mashed potato recipe you'll come back to again and again!
As you have probably guessed by now, I have returned from my trip home to California - And, I have tons of photos to share, so stay tuned!
In the meantime I send you my best wishes for a great week!
However, their skillet sauce now that does that for me! And, if I'm
being honest, it does it even better! McCormick® has packaged up a
blue-ribbon winning recipe for chili in this little pouch. So I'm using it!
You can use ground beef or turkey, but my guy prefers stew meat so stew
meat it is! Begin in a skillet or Dutch oven with olive oil and a little bit of
good unsalted butter over high heat. Add one whole white onion, chopped
and minced garlic. Sear stew meat and caramelize the onion to build flavor!
After meat has browned, season with just a little sea salt and pepper...
Then, add one large can of diced tomatoes. Deglaze
pan with the juice, scraping off all the delicious bits
of flavor from the bottom with a wooden spoon...
Next, add all the beans you'd like. For my chili, I love a colorful
combination of black beans, kidney beans and pinto beans!
Layering flavors through cooking techniques and the seasonings
we use is key to developing a depth of flavor that sets your dish
apart. To develop a richer depth of flavor for my chili, I have used
cooking techniques such as browning, caramelizing and now...
Because I have cornbread yet to bake... Slow cooking! Slow cooking
also ensures that my stew meat falls apart, which is a very good thing!
just a few simple ingredients into a flavorful, satisfying dinner meal
in less than thirty minutes, this girl needed just a little bit more time!
Because what's a great pot of chili without sweet cornbread
slathered up in unsalted butter and drizzled with honey?
Yes, still great chili... You're right! By the way, at only $1.68 per pouch, McCormick® Skillet Saucescost less than the price you'd pay for just one of the seasonings necessary to create a chili to remember!
Like this one!
I hope you'll try several (if not all!) of the seven different varieties
of Skillet SaucesMcCormick®has developed just for us and just
in time for the busy holiday season... Where meals like this in under
thirty minutes means more time for shopping and time with family!
Bon Appétit from 36,000 feet and thirty minutes outside San Francisco!
Disclaimer: Although I was compensated for my review of McCormick® Skillet Sauces all opinions expressed in this post are (as always) my own!