Products We Like Archive
Subscribe to LIRN
Want to know about the latest food news in the Hamptons and on Long Island?
"Just clicked on new longislandrestaurantnews.com good for beach huggers and celebrity hounds. Offers and sightings."
Tweeted by Gael Greene
Crain's New York Business reviewer (and former New York Magazine restaurant critic)
October 1, 2011
Enjoy One Pot Wonders With Le Creuset Stoneware
As the fall season has arrived our cooking habits are beginning to change, and we wanted to recommend a product we love for all your fall feasts. Check out this 8.5-inch round casserole dish from Le Creuset Stoneware for an all-in-one approach to your favorite recipes.
Le Creuset 1.5-qt. Stoneware Covered Round Casserole, Cobalt
Who wants to face a sink full of dishes after cooking dinner? We don't! That's why we like that you can bake, serve and store your meals in a single dish, the versatility is perfect for any busy home cook. Did we mention it's also dishwasher safe?
The stoneware can be used in the oven, broiler, and microwave or as a marinating container and will not absorb odors or flavors. It's also a great way to make dishes ahead of time for holiday dinners and potlucks! You can cook the meal in this pot ahead of time, transport it to the hosts' home in the same pot, and re-heat it when you arrive.
Here is one of our favorite recipes from famed Food Network chef Anne Burrell for Braised Short Ribs. You can cook the entire recipe - from stovetop to the oven in this all-in-one dish.
*6 bone-in short ribs (about 5 3/4 pounds)
*Extra-virgin olive oil
*1 large Spanish onion, cut into 1/2-inch pieces
*2 ribs celery, cut into 1/2-inch pieces
*2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
*2 cloves garlic, smashed
*1 1/2 cups tomato paste
*2 to 3 cups hearty red wine
*2 cups water
*1 bunch fresh thyme, tied with kitchen string
*2 bay leaves
Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
Preheat the oven to 375 degrees F.
While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.
Recipe served 8 people.
We know you'll come to love this one pot wonder just as much as we have - Bon Appetit!