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Lowcountry Boil
Prepared in an Enamelled Cast Iron Stockpot This recipe is a staple of coastal South Carolina and Georgia. Recipe courtesy of Mike Lata. 1. Fill stockpot 2/3 full with water. Bring to a simmer. Add...
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Linguine with Mussels
Prepared in an Enamelled Cast Iron Stockpot 1. In a large stockpot, cook linguine per package directions. Drain and set aside. 2. In the same stockpot, heat one tablespoon olive oil over medium heat....
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Apple Tarte Tatin
Developed for the 25cm Tarte Tatin dish Serves 8 The secret to this upside-down apple pie is to cook the butter and sugar with the apples so the juice will caramelize and deeply flavour the fruit. The...
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Roasted Root Vegetable & Gruyere Gratin
Created for the 2.8L Au Gratin Dish Serves 8 Preheat oven to 375 F. 1. In a food processor, combine baguette, olive oil and garlic. Pulse until it resembles medium-size meal. You should still have...
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Haricots Verts with Walnuts, Goat Cheese and Cranberry Vinaigrette
Created for the Pasta/Fruit Bowl Serves 8 1. First, cook the haricots verts. Bring salted water to a boil, then reduce heat to a simmer. Prepare a separate bowl of water with ice. 2. Trim the ends of...
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Herbes de Provence-Crusted Turkey
Created for the Signature 6.6L Roaster Serves 8 Preheat oven to 325 F. 1. In a small bowl, combine butter and herbes de Provence. Set aside. 2. Rinse turkey with cold water and pat dry. Set the turkey...
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Ginger-Sesame Vegetable Stir-Fry
Created for the Forged Nonstick 26 cm Deep Fry Pan In a small bowl, combine ginger, sesame seeds, soy sauce, garlic, lime juice and olive oil. In a large bowl, toss vegetables with the ginger-sesame...
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Ginger-Scented Tilapia with Sugar Snaps
Created for the Forged Nonstick 30 cm Stir Fry Pan Directions: Combine the soy sauce, sesame oil and vinegar in a small bowl. Sprinkle the fish pieces with salt and pepper. Place the flour on a medium...
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Stir-Fried Hoisin Chicken with Vegetables
Created for the Forged Nonstick 30 cm Deep Fry Pan Directions: Slice chicken into strips and place in a non-metallic dish with the soy sauce, rice wine or sherry, garlic and ginger. Leave to marinate...
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Cinnamon Swirl Bread Pudding
Created for the Heart Cocotte Directions: Cut cinnamon swirl bread into 1-inch cubes and spread on a baking sheet. Let sit at room temperature overnight to dry. Alternately, bake the bread cubes in a...
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Apple Berry Pie
Created for the Pie Dish and Pie Bird Directions: In a small bowl, whisk yolk and water, set egg wash aside. In a large bowl, combine sugar, cornstarch, cinnamon and nutmeg. Stir in apples, berries...
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Apple Tarte Tatin
Created for the Tarte Tatin Dish Directions: Dust a clean surface and a rolling pin with flour and roll out your puff pastry until it’s just over 1/8 “ thick, set aside. Place the tarte tatin pan on a...
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Baked Chicken with Tomato and Olives
Created for the Round French Oven Directions: In a French oven on medium heat, add olive oil. Sear chicken on all sides, until skin is crispy and brown. Add the garlic and anchovies, cook for another...
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Brussels Sprouts with Chanterelle Mushrooms
Created for the 2.1 L Saucier Pan Directions: In a saucier on medium heat, add olive oil and bacon. Cook until crispy, about 5 minutes. Add shallots and mushrooms, cook for another 5 minutes. Add...
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Honey Roasted Carrots
Created for the 4.9L Rectangular Roaster Directions: Toss the carrots and beets with olive oil, thyme and salt and pepper. Roast for 20 minutes. Stir carrots and beets, drizzle with honey and white...
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No Knead French Oven Bread
Created for the 5.3L Round French Oven Directions: In a large bowl combine flour, yeast and salt. Add water, stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let...
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Pommes Anna with Celeriac
Created for the Iron Handle Skillet Directions: In a saucepan, melt butter, set aside. Using a mandolin, thinly slice the potatoes: two lengthwise and four widthwise. Thinly slice the celeriac. Set...
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Seafood Pasta
Created for the Stainless Steel Saucier – Chef’s Pan Directions: Add the olive oil to a large skillet over medium-high heat. Add the garlic and the shallot, sauté until tender and fragrant, 2 to 3...
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Steamed Mussels and Clams
Created for the Stainless Steel Stockpot with Pasta Insert Directions: In a pot, warm the oil and fennel seed over high heat until fragrant, about 1 minute. Add the diced fennel and tomato, season...
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Vanilla Tray Cake
Created for the Le Creuset Rectangular Cake Tin Directions: Preheat the oven to 180°C. In a small saucepan, heat the milk and butter until the butter is just melted. Allow to cool slightly. In a large...
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