Results tagged Le Creuset from David Lebovitz

Things I Bring When I’m a Guest for a Weekend (or Week)

A while back, someone posed the question on Twitter, asking it was okay to bring your own knives if you’re a houseguest for the weekend. It’s a question I didn’t think was all that odd, since I do it all the time. Then a friend of mine also noted recently that, like me, he brings red pepper powder with him, when he’s cooking in an unfamiliar kitchen. Which got me thinking about the mini-arsenal of equipment and foodstuffs I tote along with me when heading out to the country to stay with friends or family.

I try to be a good guest and bring food to take some of the burden off my hosts. I’ll usually prepare and freeze a few rolls of cookie dough, or maybe a disk of tart dough, which I’ll bring along to make a tart. I might take along a marinated lamb or pork shoulder (or loin) studded with garlic and rubbed with spices, ready to roast off with little fuss. And I always bring a couple of loaves of bread from Paris since it can be a challenge to find good bread in the countryside. (And I don’t like eating baguettes that can be tied in a knot.) And I always arrive with a couple of bottles of wine, because I don’t want to be known as the guest who drank his hosts out of house and home.

Continue Reading Things I Bring When I’m a Guest for a Weekend (or Week)…

What is Nonreactive Cookware?

two pans

A while back, a friend made the Apple-Red Wine Tart (in Ready for Dessert), which calls for the fruit to be cooked in red wine in a nonreactive pan. I didn’t realize it at the time, but many people don’t know what nonreactive cookware is and he called to tell me the dessert was great, but his pan was stained. (And this was someone who cooks a lot.) Which is why I specify in some recipes, most notably those that use citrus juice, certain fruits and vegetables, some brown sugars, or wine, to use “nonreactive” cookware. But I’m often asked – What does “nonreactive” mean?

It means to use cookware made of a material that will not react with acidic ingredients. The most common nonreactive cookware is made with a stainless-steel finish and will not discolor or pit when used with acidic ingredients. You can see from the two saucepans above, the finish on the one on the left (nonreactive stainless-steel) has remained intact and has not pitted, whereas the lining and finish (reactive) in the copper pan has become worn off.

Continue Reading What is Nonreactive Cookware?…

Teriyaki Chicken

I always feel like a tourist when I got to a Japanese restaurant because if bento boxes are on the menu, I’ll scan the other choices, but will invariably choose the teriyaki chicken. I know, I know. It’s the “safe” choice – but I can’t help it. I love anything grilled, especially with a salty-sweet marinade punched up with fresh ginger, then charred over a blazing-hot grill to seal it into moist, juicy meat.

I may have an overload of adjectives in my food vocabulary (case in point: the last sentence of the previous paragraph) but I don’t have a grill, but shortly after I received a copy of Japanese Farm Food, I saw a grill pan on one of those ‘flash’ shopping sites in France and I snagged one. And after waiting six weeks, it finally arrived. Funny how they don’t seem to want to send it to you with the same urgency that they want you buy it.

grill pan for chicken teriyaki

Continue Reading Teriyaki Chicken…

Le Creuset Holiday Give-Away!

As holiday thanks readers, through the generosity of Le Creuset, I’m giving away a six piece set of classic French cookware in cherry red. This colorful set goes from oven to table effortlessly and includes a large 5 1/2-quart round covered French oven, a 2 1/4-quart covered saucier, a 10-inch square skillet grill, and an 8- x 11-inch rectangular roasting dish.

Continue Reading Le Creuset Holiday Give-Away!…

Rue La La Invitation

Rue la la invitation

One of my favorite online shopping sites, Rue La La, frequently offers great deals on everything from All Clad pots & pans, Cuisinart and KitchenAid appliances, German and Japanese cutlery, Staub, Le Creuset, and Mauviel copper cookware – all at amazing prices! (They also have fine linens, designer clothing, tableware, and wine accessories.)

You never know what you might find and the specials happen daily – but the good stuff goes fast, so be prepared.

If you’re interested, here is an invitation to Rue La La, so that you can check out their great sales!


My Le Creuset Casserole

i love my loewy casserole

There’s always much debate over when it’s okay to telephone someone at home. How late is too later? How early is okay to call? Are they friends, or family? When I moved to Paris, a friend told me, Never call anyone before noon on Sunday.” I made that mistake once, and that was all it took.

So I’m sound asleep at 8am this Saturday morning (after getting home from dinner last night at 2am), there I am tucked into my bed, so warm-and-cozy, nestled between my linen sheets and goose down duvet, by little head dreaming of….
….and…“…..brrring….brrring….brrringbrrring!….Bbrring!….

Grrrr. So since I was up, I decided to hit the Marché aux Puces, or flea market. By the time I finished my coffee and got there, I’m sure most of the good stuff was gone. But this week I managed to pick up something I’ve been admiring for a long time.

pot of chile beans chile bean pot

I’ve been eyeing this casserole whenever I’d come across one over the past few years. Designed in 1958 by Raymond Loewy for Le Creuset, I love its combination of modernity and French utilitarianism. Vintage examples in good condition are rarely found since most have been well-used by French cooks. And recently it’s been re-issued, although in newer colors, not like the classic orange that you see.

Raymond Loewy was born in Paris, but made his mark in corporate America. He became the most influential designer of our time and designed so many things that we just take for granted. But during his era, the Industrial Revolution, people were fascinated by all that was new and liked products and designs that suggested a better, more modern, future. What he designed suggested speed and forward-thinking, an emerging machine-age where everything was sleek and streamlined, and this casserole for Le Creuset is no exception.

(This piece of cookware is called La Coquelle and was reissued here in France in several colors, but they have since taken them out of production.)

In addition to this casserole, Loewy designed the Studebaker, as well as the Lucky Strike, Nabisco, Shell, and Exxon logos. One of my favorites, though, was for New Man, a French clothing company.

Not many people realize this, but if you turn it over, it reads the same thing, “New Man”.

Go ahead, flip over your computer and see. I’ll wait.