Le Creuset Skillet

Archive for the ‘Le Creuset’ Category

Julia Child used a Le Creuset Skillet…but is it worth the price?  Cheap cookware?  No..but quality is never cheap. Everyone knows Le Creuset is the king of fine cookware.  Combining a time tested process of making durable cast iron cookware with a state of the art enamel coating provides an easy-to-clean surface on a pan that heats evenly.

Cook on top of the stove, cook outdoors on a grill or even pop the Le Creuset Skillet in to oven and it will perform peerlessly no matter what situation

Available in a variety of colors, including Kiwi, Cherry and Cobalt, and several sizes, you can be sure to find a skillet to fit your decor and your kitchen needs.

Even lovers of high tech stainless steel can find a pan that satisfies.

Features:

• Even heat distribution and superior heat retention
• Colorful, long-lasting exterior enamel resists chipping and cracking
• A strong iron handle provides a steady grip

Suitable for the new cook and the preferred pan of the experience cook, the Le Creuset Skillet  is the pan of choice. Makes a great gift!

Le Creuset And Its History Of Kitchen Innovation

Cooking is a craft that will always stay in fashion.  As this time-honored hobby evolves through generations, the tools used undergo the same phase as well.  True enough, companies that manufacture cookware are consistent in thinking beyond the box to come up with products that is a result of continuous reinvention and innovation.  Among them, Le Creuset stands out.

Le Creuset, a company that has always been known for its passion and expertise of providing the world its kitchen needs was could be traced back from two Belgian industrialists.  The pair of casting specialist Armand Desaegher and enameling expert Octave Aubecq founded Le Creuset in 1925 at a town in Northern France called Fresnoy-le-Grand.  Their success started with Le Creuset’s pioneer product – a round cocotte.  Up to this day, it is still le Creuset’s undisputed best-selling creation.

Ask anyone who has used a cookware from Le Creuset and they will tell you that it’s a product of functionality and durability.  This formidable combination of Le Creuset’s outstanding commitment is embedded on its signature mark – an orange colored flame enamel that you can see in every Le Creuset item, assuring you of quality like no other.  This signature image was introduced in 1934.  Its current logo, on the other hand, came out in 1970 to represent the craft of metal casting and molding.  It was then in 1987 that Le Creuset was purchased by its current owner Paul Van Zuydam in 1987.

Le Creuset’s rich history reflects a company that has stood up to the test of time – just like its line of products.  Indeed, its stay in the corporate world of marketing cooking tools is already a classic hallmark.  As long as there are kitchens, trust that Le Creuset and the people behind it will continue to maintain the legacy, incorporating improvements and brand extensions along the way.

Recipe Corner
This recipe comes from the Over Hill and Plain section of the “Texas Church Supper and Family Reunion Cookbook by Dona Mularkey and Dolores Runyon. The cookbook is available at www.greattexasline.com .
Read more on The Celina Record

Recipe: Rack of Lamb with Green Chile, Mint, and Sweet Pea Puree
When Jean-Georges Vongerichten created this recipe for rack of lamb, he was aiming for a blend of sweet, spicy and crunchy. He got a kick…
Read more on Seattle Times

Recipes for all seasons and reasons
There is not a publisher who isn’t wondering whether they ought to just bid farewell to the presses and put their titles out in digital format. But cookbooks — especially this year’s remarkably high-quality crop — offer one of the strongest arguments for maintaining print.
Read more on Boston Globe

Classic holiday recipes that can be made on a tight budget
Add international flavor and flair to your holiday dinner or buffet with these classic recipes from Mexico , France and Belgium, Italy, and the USA.
Read more on The Trentonian

Olive Garden Chicken Scampi Recipe – Oh, Yeah!

This recipe is going to knock your socks off! It’s the Olive Garden chicken scampi recipe, and you’re going to feel like an absolute culinary superstar when you serve this dish!

The recipe looks pretty lengthy, but it’s actually quite simple. Angel hair pasta, chicken, veggies, and sauce. Not too complicated, right?

So let’s get to it. Here’s your Olive Garden Chicken Scampi Recipe!

Olive Garden Chicken Scampi White Sauce:

(You’ll want to make this first, as it will be used as one of your ingredients later.)

Heat 1 tbsp. butter in a non-stick skillet over medium heat; melt completely.
Add 2 tbsp. flour. Cook 2 minutes on medium. Stir constantly.
Slowly add 3/4 cup 2% or whole milk, stirring constantly, until a “gravy-like” consistency has been achieved.
Heat until just before boiling, stirring. Remove from heat and set aside.

Olive Garden Chicken Scampi Ingredients…

Scampi Sauce:

1 cup (2 sticks) butter
2 tbsp. fresh, crushed garlic
2 tbsp. chicken stock
3/4 cup dry white wine (chablis or riesling are best)
1 cup water
1/4 cup white sauce (see recipe above)
1 tsp. crushed red pepper
2 tbsp. Italian seasoning
Black pepper, to taste

The Rest:

1/2 pkg. angel hair pasta, cooked and drained
2 large, boneless & skinless chicken breasts, sliced into desired size tenderloins.
1 thinly sliced green bell pepper
1 thinly sliced yellow bell pepper
1 thinly sliced red bell pepper
1/2 red onion (more, if desired), thinly sliced
Extra virgin olive oil, as needed
10 whole garlic cloves (mmmmmmmm!)

Olive Garden Chicken Scampi Directions…

Scampi Sauce:

In medium saucepan, melt butter over low heat.
Add garlic, Italian seasoning, and crushed red pepper. Saute for 2 minutes.
Add wine, water, and chicken stock. Stir until well combined and simmer for 30 minutes, stirring occasionally.
Add white sauce and stir until slightly thickened, about 3-5 minutes.

The Rest:

Drizzle olive oil into the bottom of a small sautee pan over low heat.
When oil is warm, add garlic cloves and cover with lid.
Braise garlic for 15-18 minutes on low heat. Garlic should turn out soft and golden.
Drizzle olive oil into the bottom of a large saute pan over medium heat.
When oil is hot, add chicken tenderloins, turning when 1/4 of the way cooked.
When chicken is about half-way cooked, add bell peppers and onions. Saute for 2-3 minutes.
Add angel hair pasta, sauce, and garlic cloves. Saute until sauce is heated through and chicken is completely cooked, about 3 minutes.
Enjoy!

In this video, Betty demonstrates how to make nutritious and Hearty Chicken and Wild Rice Skillet. It is quick and easy to make, with chicken breasts, packaged fast-cooking rice mixture, and some cream of mushroom soup. It looks elegant, and it is very tasty! Ingredients: 1 1/3 cups milk 10 ¾-oz. can condensed cream of mushroom soup (You may use any cream soup.) 6-oz. package fast-cooking long grain and wild rice (including the seasoning packet) 4 boneless, skinless chicken breast halves, cleaned of any excess fat and gristle 1 tablespoon peanut oil In a medium saucepan, combine 1 1/3 cups mile, a 10 ¾-oz. can cream of mushroom soup, and a 6-oz. long grain and wild rice mix, with seasoning packet. Stir until all ingredients are well-mixed. Set aside. Place 1 tablespoon peanut oil in a medium to large skillet, and heat over medium-high heat. Place 4 chicken breasts halves in the hot peanut oil and cook for 5 minutes on each side. Temporarily remove browned chicken breasts to a plate with paper toweling while you pour off excess fat from skillet. Return the chicken breasts to the skillet, and pour the rice mixture over them. Bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until chicken is done and liquid is absorbed. This is a wholesome entrée, made in a healthy way. You can serve it with a green salad and some breadsticks for a fantastic meal! I hope you enjoy the recipe! –Betty ?