Le Creuset

Winter 2022

Fundamentals
Recipes for
Winter comfort
 Le Creuset · Fundamentals

The cooler months are often synonymous with comfort

food and slow cooking. The same way we add layers of
clothing to explore the outdoors, we add layers of flavour
to our favourite dishes. Choose recipes with ingredients
that can roast, rise or simmer for hours. As your home fills
with the delicious aroma of a hearty home-cooked meal,
you’ll be certain it was worth the wait.

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Le Creuset · Fundamentals

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 Le Creuset · Fundamentals

NO KNEAD
FRENCH OVEN BREAD

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 Le Creuset · Fundamentals

Freshly-baked bread is a gift on

cozy winter mornings, and it’s also
surprisingly easy to make. Place dough
directly in your Round French Oven to
rise for a while, and take this time to
slowly sip your coffee or tea. Then
bear witness as your bread bakes into
a perfectly browned loaf.

Ingredients
· 3 cups all-purpose flour, plus more for dusting
· 2 tsp salt
· ¼ tsp instant yeast
· 1 ½ cups warm water

Instructions
1 I n a large bowl, combine the flour, salt and yeast. Add the water and stir until blended;
the dough will be shaggy and sticky. Cover the bowl with plastic wrap. Let the dough
rest overnight at room temperature.
2  ightly flour a work surface and place dough over flour; sprinkle with a little more flour
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and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about
15 minutes.
3  sing just enough flour to keep the dough from sticking to the work surface or to your
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fingers, gently and quickly shape the dough into a ball. Generously coat a cotton towel
with flour. Put the dough seam-side down on the towel and dust with more flour. Cover
with another cotton towel and let rise for about 2 hours. When it is ready, the dough will
be more than double in size and will not readily spring back when poked with a finger.
4  reheat the oven to 450°F/230°C. Place the 5.3 L Round French Oven in the oven as
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Preparation Waiting
it preheats. Carefully remove the pot from the oven. Slide your hand under the towel
20 m 10 - 14 h and turn the dough over into the pot, seam-side up. Shake the pot once or twice if the
dough is unevenly distributed; it will straighten out as it bakes. Cover with the lid and
bake for 30 minutes, then remove lid and bake another 15 to 30 minutes, until the loaf is
Cook Portions beautifully browned. Cool on a rack.
<1 h
6-8

Le Creuset Equipment

5.3 L Round French Oven

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 Le Creuset · Fundamentals

PAPPARDELLE PASTA
WITH BOLOGNESE SAUCE

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 Le Creuset · Fundamentals

A bolognese sauce brings joy to many

home cooks because of the way the
flavours come together. A cup of this,
a dash of that, and the delicious result
is almost magic. This classic Bolognese
recipe can be left simmering in your
Round French Oven for hours, as it fills
your home with its heavenly scent.

Ingredients
· ¼ cup butter
· 1 large onion, diced
· 2 large carrots, diced
· 3 celery stalks, diced
· 3 garlic cloves, finely chopped
· 1 tsp fennel seeds
· ½ tsp red pepper flakes
· 1 ½ lb mix of ground beef, veal, pork
· ¼ cup tomato paste
· 1 cup white wine
· 1 can San Marzano tomatoes, crushed with
their juice
· 1 cup chicken stock
· 1 cup milk
· 3 bay leaves
· ¼ cup chopped basil, plus more for serving
· 1 tbsp dried oregano
· 1 lb pappardelle pasta
· Freshly grated Parmesan cheese, to taste

Instructions
1 I n a 5.3 L Round French Oven over medium heat, melt the butter until foaming. Add the
onion, carrots and celery. Cover and cook until tender, about 15 minutes, stirring often.
Add the garlic, fennel seeds and red pepper flakes. Cook for 2 minutes while stirring.
Preparation Cook
Add the meat to the pot and stir to coat well in the aromatics. Season with salt and pepper.
30 m
2 40 m
h 2 

Cook over medium-high heat until no longer pink, about 8 minutes. Add the tomato paste
and cook for 2 minutes while stirring. Add the wine and let simmer for 2 minutes.
3  Add the tomatoes, chicken stock, milk, bay leaves and herbs. Season generously with
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salt and pepper. Let simmer over medium-low heat for 2 hours, stirring occasionally, until
6 the sauce has thickened.
4  Meanwhile, cook the pasta in a pot of salted boiling water until very al dente. Drain. Toss
with olive oil to prevent sticking.
Le Creuset Equipment

5.3 L Round French Oven 5  Remove the bay leaves from the sauce. Add the cooked pasta. Toss well to combine and
to finish cooking the pasta. Adjust the seasoning.
6  Serve with freshly grated Parmesan cheese and more basil leaves.

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 Le Creuset · Fundamentals

Want to slow things down for the winter months but still
craving the feeling and flavours of fast food? This baked
crispy chicken recipe will not disappoint. The best part?
When lovingly laid out on our large rectangular roaster,
every piece gets cooked and crisped to perfection.

Ingredients
· 8 bone-in, skin-on chicken pieces
(drumsticks, thighs, wings)
· 1 cup buttermilk
· ¼ cup hot sauce
· 2 tsp kosher salt
· ¾ cup all-purpose flour
· ½ cup panko breadcrumbs
· 1 tbsp finely grated lime zest
· 1 tbsp paprika
· 1 tbsp dried oregano
· 2 tsp garlic powder
· 2 tsp onion powder
· 2 tsp celery salt
· ½ tsp ground black pepper
· ½ tsp ground white pepper
· A few pinches cayenne pepper
· ¼ cup salted butter, softened
· Honey, for serving
· Lime wedges, for serving
Instructions
1  Place the chicken pieces, buttermilk, hot sauce and 1 tsp salt in a large resealable bag
(or large bowl). Mix to coat the chicken well. Seal the bag and refrigerate overnight
2  Preheat the oven to 425°F/220°C. Place a 4.9 L Rectangular Roaster on the centre rack
of the oven while you prepare the next step.
3  In a large shallow bowl, combine the flour, panko, lime zest, spices and remaining salt.
Working one piece at a time, drain the chicken from the buttermilk, letting most of the
excess drip off, and press into the flour mixture to coat very well on all sides. Set aside on
a plate as you go.
4  Remove the roaster from the oven and add the butter. Spread the butter out to
completely cover the bottom of the dish. If the butter does not completely melt, return
the roaster to the oven for a few seconds.
5  Immediately arrange the chicken pieces in the roaster in an even layer, leaving a bit of
space between the pieces. Bake for 20 minutes. Flip the chicken pieces over and bake
for another 20 minutes or until cooked through.
6 Drizzle with honey and serve with lime wedges.

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 Le Creuset · Fundamentals

OVEN-FRIED
CHICKEN

Preparation Refrigeration

25 m
12 h

Cook Portions

40 m
4-6

Le Creuset Equipment

4.9 L Rectangular Roaster

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 Le Creuset · Fundamentals

Quintessential comfort food often includes a side of fries.

This time make them thick and crispy as a side dish to
your new favourite Oven-Fried Chicken. If you think your
fries need a little ‘je ne sais quoi’, dip them into these 3
flavour-filled dipping sauces.

Ingredients Instructions
Sriracha Honey-Lime Mayo Sauces
· ¾ cup mayonnaise 1 In a bowl, combine all of the ingredients. Season with salt and pepper to taste.

· 1 tbsp Sriracha, or more to taste Serve in a 0.2 L Stackable Ramekin.

· 1 tbsp honey
Pommes Frites
· 1 tbsp lime juice 2 Peel the potatoes. Cut them lengthwise into ¾-inch slabs and then cut each slab into
· 2 tsp lime zest
⅜-inch sticks. Place the cut potatoes into a bowl of cold water as you are cutting them.
Pesto Cream Once they are all cut, rinse the potatoes in several changes of water until the water runs
· ¼ cup mayonnaise clear. Then, place them in ice water for 20 minutes.
· ¼ cup sour cream 3 Drain and blot the potatoes on a clean kitchen towel to dry them as much as possible
· ¼ cup green pesto
(to avoid oil splatters).
· 3 tbsp grated Parmesan
· 1 tbsp lemon juice 4  ill a 4.2 L Round French Oven with 4 inches of oil. Over medium heat, warm the oil to
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325°F/165°C (check using a deep fry thermometer). Line two jelly roll sheets with paper
Chive and Lemon Aioli
towel to absorb excess oil once the potatoes are done.
· ¾ cup mayo
· 1 tsp lemon juice 5  orking in small batches, lower potatoes into the oil with a wire skimmer and cook for
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· 2 tsp lemon zest 2-3 minutes until they are soft and pale in colour. Transfer the potatoes to the paper
· 2 small grated garlic cloves towel lined jelly roll sheets making sure the oil remains at 325°F/165°C. Let the potatoes
· 2 tbsp chopped chives rest for 10 minutes.

Pommes Frites 6  or the second frying, increase the oil temperature to 350°F/180°C. Working in batches
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· 2 pounds large russet potatoes again, return the potatoes to the hot oil, this time frying until they are crisp and golden
· 2 L peanut or vegetable oil, for deep frying brown, 2 to 3 minutes. Place on clean paper towels and sprinkle with salt generously.
· Kosher salt Serve immediately with sauces.

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 Le Creuset · Fundamentals

POMMES FRITES WITH

3 DIPPING SAUCES

Preparation Cook

20 m
1h

Portions

2-4

Le Creuset Equipment

4.2 L Round French Oven

0.2 L Stackable Ramekins

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 Le Creuset · Fundamentals

BRAISED BRISKET WITH WINTER

VEGETABLES AND HORSERADISH
GREMOLATA
Like many things in life, good brisket comes to those
who wait. All you need for this succulent brisket recipe
is a few key ingredients and …time. Entrust your carefully
chosen piece of brisket to our ample braiser, and add
roasted vegetables for a complete comfort food dinner.

Ingredients Instructions
Brisket Brisket
· 1 tbsp sweet paprika 1 In a small bowl, combine all of the spices. Place the brisket in a 4.9 L Rectangular Roaster

· 1 tbsp smoked paprika
· 1 tbsp ground allspice
· 1 tbsp garlic powder
· 1 tbsp dried mustard
· 1 tbsp kosher salt
· 4 .4 lb brisket
· 2 tbsp olive oil
· 6 onions, thinly sliced
· 6 garlic cloves, smashed
· 1 ½ cups beef stock, approximately
· 1 ½ cups dark beer
· 2 tbsp sherry vinegar
· 1 lb carrots, peeled and cut into
2-inch pieces
· 1 lb parsnips, peeled and cut into
2-inch pieces
Gremolata
· 1 cup chopped flat-leaf parsley leaves
· ½ cup chopped dill fronds
· 1 tbsp prepared or freshly grated
horseradish, or more to taste
· 1 garlic clove, finely grated
· 1 tsp lemon zest
· 1 tsp orange zest
· 1 pinch sugar
and thoroughly rub all over with the spice mixture. Season generously with pepper.
Cover the roaster tightly with plastic wrap. Refrigerate overnight.
2  he next morning, preheat the oven to 325°F/165°C. Let the brisket sit out at room
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temperature for 30 minutes.
3 I n a 3.5 L Braiser over medium heat, sear the brisket on all sides in the oil (be careful not
to burn the spices). Set the brisket aside.
4  dd the onions to the braiser and season with salt. Add more oil as needed. Cook over
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medium heat, stirring occasionally, until nicely caramelized, about 15 minutes. Add the
garlic and deglaze with the beef stock.
5 Place the brisket, fat-side up, over the onions. Cover and cook in the oven for 2 hours.
6  emove the brisket from the braiser and place on a cutting board. When the brisket is cool
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enough to handle, thinly slice against the grain. Return the sliced brisket to the braiser. Add
the beer and vinegar. Cover and let sit until about 2 hours before ready to serve.
7  o finish the brisket, cook, covered, in the oven for 1 hour. Add the carrots and parsnips
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to the braiser. Season with salt and pepper. Add more beef stock as needed (the brisket
should be covered halfway by the cooking liquid). Cook, covered, for 1 hour or until the
vegetables are fork-tender.
Gremolata
8 While the brisket is cooking, combine all of the ingredients in a bowl. Season with salt
and pepper to taste. Refrigerate until ready to serve.
9  erve the brisket with the vegetables and pan juices. Garnish with the gremolata and
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serve with green vegetables.

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 Le Creuset · Fundamentals

Preparation Refrigeration

1 h
12 h

Cook Portions

4.5 h
6-8

Le Creuset Equipment

4.9 L Rectangular Roaster

3.5 L Braiser

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 Le Creuset · Fundamentals

DECADENT
CHOCOLATE-BANANA
SKILLET COOKIE
You may already be a banana
bread aficionado, but the twist
in this recipe is sure to change
your game. The cardamom-
infused chocolate sauce will
cover your banana bread
cookie like a decadent
blanket. Baked in a heart-
shaped skillet, this is
surely the sweetest way
to say ‘I love you’.

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 Le Creuset · Fundamentals

Ingredients
Cookie
· ⅓ cup unsalted butter, melted
· ⅓ cup brown sugar
· 1 egg
· 1 tsp vanilla
· ½ cup all-purpose flour
· ¼ cup buckwheat flour
· ¼ tsp baking soda
· ¼ tsp cardamom
· 1 very ripe banana, mashed
· ½ cup dark chocolate, coarsely chopped
· ½ tsp flaky salt
Chocolate Cardamom Sauce
· ¼ cup dark chocolate, coarsely chopped
· ¼ cup 35% cream
· ¼ tsp ground cardamom
Caramelized Banana and Nuts
· 1 ½ tbsp salted butter
· 1 tbsp brown sugar
· 1 banana, sliced into rounds
· ¼ cup almonds, chopped
· Vanilla and coffee ice cream, for serving

Instructions
Cookie
Preheat the oven to 350°F/180°C. Butter the inside of a 16 cm
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Heart Skillet.
2 In a large bowl, whisk the melted butter with the brown sugar,
egg and vanilla for 1 minute until thick and smooth. Set aside.
3 In a small bowl, whisk together both flours, the baking soda
and cardamom.
4 Add the dry ingredients to the wet ingredients. Stir for 1 minute.
Fold in the mashed banana and chocolate. Pour into the Heart
Skillet and smooth out the top. Sprinkle with the salt.
5 Bake until the edges of the cookie are golden and a toothpick
inserted in the centre comes out clean, about 25 minutes.
Remove from the oven and set aside.
Chocolate Cardamom Sauce
6 Meanwhile, place the chocolate in a heatproof bowl.

7 In a small pot, heat the cream and cardamom until steaming.
Preparation Cook
Pour over the chocolate and let sit for 2 minutes without stirring.
30 m 30 m Whisk together until shiny and smooth. Keep warm.
Caramelized Banana and Nuts
In a small skillet, melt the butter over medium heat. Add the
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brown sugar and cook, stirring, for 1 minute. Add the banana
2 slices and cook for about 1 minute to brown on both sides.
Transfer to a plate. Add the nuts to the skillet. Toss to coat in the
caramel and lightly toast for 2 minutes. Do not overcook as the
Le Creuset Equipment caramel can burn. Set aside with the bananas.
16 cm Heart Skillet 9 To serve, drizzle the chocolate sauce over the warm cookie.
Top with a few scoops of ice cream and garnish with the bananas
and nuts. Serve immediately with two spoons!

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LeCreuset.ca

Page 4 Page 6
No Knead Pappardelle Pasta with
French Oven Bread Bolognese Sauce

Page 8 Page 10
Oven-Fried Chicken Pommes Frites with
3 Dipping Sauces

Page 12 Page 14
Braised Brisket with Winter Vegetables Decadent Chocolate-Banana
and Horseradish Gremolata Skillet Cookie

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