TA STE OF THE CITY FALL & WINTER 2015 VO LU M E 2
BIG C ITY DR E A M S Cities are some of the world's most colorful places—filled with some of its most colorful people. It’s no surprise, then, that the city was Le Creuset’s muse this season. Our creative team jetted off to the Big Apple, where we found inspiration in the bold style, endless energy and iconic design of the urban metropolis. Cities are where people chase their dreams—from historical designers like Raymond Loewy to impressive young chefs like Mario Carbone. That fearlessness, often expressed in striking black and white, is our compass for the season ahead. We invite you to join us as we explore the bold colors, flavors and stories of the ever-changing, yet always timeless, big city.
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CITY RHYTHM
24 HOW TO GIFT
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FOR GENERATIONS
30 FINE LINES
8 MASTERPIECES
32 BRIGHT SPOT
10 NINE DECADES
34 MASTER CLASS
12 RISE TO THE OCCASION
38 UNSHAKEABLE
14 DRESSED FOR DINNER
40 BOLD STATEMENTS
20 APPETITE FOR THE CLASSICS
LIKE WHAT YOU SEE? SHOP ONLINE AT LECREUSET.COM OR IN-STORE THROUGH OUR PREMIER RETAIL PARTNERS. TO FIND A PARTNER NEAR YOU, VISIT LECREUSET.COM/DEALERS.
On the cover, above and on the following page: Le Creuset's 5 ½ qt. Signature Round Dutch Oven in Cherry, White and Black.
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The city has a rhythm. You fight it or you fall into it, and either way, you become part of the city’s story. In these streets, all kinds of ideas, faces, cuisines and cultures move in sync—changing and being changed by each other. Some call it a melting pot. Some call it a crossroads. It’s no wonder that cities become hubs for gastronomy and style, art and design. Here, in this urban kaleidoscope, culture is made. Classics are born.
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Le Creuset is no stranger to the creative energy of the city. In the hands of a great chef or in a tiny walk-up kitchen, our cookware stays timeless as the city’s ever-changing trends rise and fall around it.
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Clockwise from top left: Mini Round Cocotte in White, 5 ½ qt. Signature Round Dutch Oven in Black, French Press in Black, Stackable Ramekin in Marseille, Mug in White, 5 ½ qt. Signature Round Dutch Oven in Flame, 1 ¾ qt. Signature Saucepan in Flame, Mini Round Cocotte in White and 7 ¾ qt. Signature Oval Dutch Oven in Flame.
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F OR G E NE R ATION S
Co-owner Josh Russ Tupper steps behind the slicing counter at Russ & Daughters Café, carrying on a family legacy and NYC tradition.
FEW COMPANIES CAN STAND UP TO THE WEIGHT OF A CENTURY. THOSE WHO DO HELP DEFINE IT. Russ & Daughters, an iconic Jewish ‘appetizing’ shop, has been shaping New York City’s food scene since 1914, making foods like lox and pickled herring part of NYC’s cultural heritage. Four generations after Joel Russ first opened the shop, cousins Niki Russ Federman and Josh Russ Tupper lead Russ & Daughters—and now, the new café—into New York City’s next hundred years.
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L E C R E U S E T A N D N YC I CO N R U S S & DAU G H T E R S H AV E G E N E R ATI O N S O F R E M A R K A B L E S TO R I E S I N CO M M O N .
Clockwise from top: Stackable Ramekin in Marseille, 14" Serving Platter in White, 12" Serving Platter in Marseille, Teaspoon in White, French Press in Black, Stackable Ramekin in Marseille and Mug in White.
M A STE R PI E C E S T H E M U S E U M O F M O D E R N A R T I N N YC I S A S M U C H A C E L E B R AT I O N O F D E S I G N A S I T I S A R T.
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A few worthy products have earned a spot in the MoMA's permanent collection—including Le Creuset’s original self-pulling corkscrew. Invented by Texas oil field engineer Herbert Allen, the corkscrew made opening a bottle of wine truly effortless for the first time. To view the entire collection, or find a store near you, visit lecreuset.com/wine-tools.
E L E G A N T LY E F F I C I E N T : T H E TA B L E M O D E L Le Creuset's Table Model wine opener showcases the finessed engineering and patented Screwpull rotation technology that have drawn the attention of museums and wine enthusiasts alike.
THE FIRST AND FINEST: THE ORIGINAL LEVER Marrying form and function, the Original Lever corkscrew’s brilliant engineering became Allen’s design legacy—and the foundation of Le Creuset wine tools.
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DECADES
Limited-edition cast iron Original Cocotte with gift box, certificate of authenticity and commemorative literature.
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A S P E C I A L O P P O R T U N I T Y TO OW N A V E R Y S P E C I A L P I E C E O F O U R H I S TO RY: T H E L I M I T E D E D I T I O N ' L A C O C OT T E O R I G I N A L E ' Ninety years ago, Le Creuset changed the culinary world forever with a vibrant cast iron cocotte. At the time, typical cookware around the globe was dull grey—making Le Creuset’s first Flame-colored cocotte a turning point for those who love to cook. The small French foundry soon became known for rich color, innovative design and passionate craftsmanship. Over the years, Le Creuset has added more hues to our signature palette and more cookware to our collection, but all are rooted in the same commitment that first inspired Le Creuset’s founders in 1925.
T H I S O R I G I N A L C O C OT T E LAUNCHED LE CREUSET’S LO N G H I S TO R Y O F I N S P I R I N G C O O K S I N T H E K I TC H E N .
In celebration of the joy our bright, artisan-crafted cookware has brought to people around the world for the last nine decades, Le Creuset is releasing two commemorative reproductions of the company’s original cocotte this year. The first is a premium cast iron cocotte (above right and opposite page), produced as a limited-run of only 1,925. A smaller stoneware version of the original cocotte (above left) is also being released to celebrate this special anniversary. Each one is sure to be cherished in kitchens, just as Le Creuset cookware has been for the last ninety years. Learn more about the Original Cocotte, available in cast iron and stoneware, at lecreuset.com/ninedecades.
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RISE
to the
OCCASION
CHEF SARAH SIMMONS BELIEVES N OTH IN G B RIN GS PEO PLE TOG E TH E R L I K E A G O O D C E L E B R AT I O N . She also knows that life’s little victories deserve some celebration of their own. The North Carolina native and founder of NYC’s famous culinary salon City Grit opened Birds & Bubbles in 2014. She serves up masterful fried chicken, bubbly from a diverse range of champagne producers and elevated takes on Southern classics. Her restaurant invites people to share a table and raise a glass to ordinary life’s brightest moments.
Opposite page: Tatin Dish in Flame. Featured this page: 13 1/3 " Signature Deep Skillet in Flame, 4 ½ qt. Stainless Steel Sauté Pan, 4 ½ qt. Deep Sauté Pan in Cherry.
It takes courage to tackle a classic dish like fried chicken—especially when the dish is beloved as a national
SARAH’S SECRET WEAPON FOR N O - FA I L F R I E D C H I C K E N : C A S T I R O N !
drew from her Southern roots and
"Cast iron is a classic choice for frying because no other cookware holds heat better. I always heat my oil over medium-high heat until the temperature reaches 350°F before I drop the chicken in—skin side down first, of course!" Sarah's other hints:
plenty of practice to perfect the
• Dry brine chicken overnight.
comfort food. Chef Sarah Simmons
technique that turns out juicy, crispy chicken every time.
• Dredge in well-seasoned flour (all-purpose works best). • Hold fried chicken in a 250°F oven for up to an hour if you want to get a head start. FALL / WINTER 2015
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DRESSED forDINNER
TRENDS COME AND GO, BUT BLACK AND WHITE REMAIN A TIMELESS BACKDROP TO LIFE’S MOST COLORFUL MOMENTS AND PEOPLE. Clockwise from top center: 6 ¾ qt. Oval Dutch Oven in White, 2 1/10 qt. Round Casserole in Black, Mini Round Cocottes in Black with Rimmed Soup Bowls and Dinner Plates in White, and 3 3/20 qt. Rectangular Dish in Black.
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Like a pearl necklace transforms a black gown, Le Creuset Black and White dress up the dinner table. The two hues dance with each other, a pas de deux of contrasts that has been played for centuries. One grounds; one lightens. Together, they elevate whatever you bring to the table.
Clockwise from top left: 6 ¾ qt. Oval Dutch Oven in White, 1 ¾ qt. Signature Saucepan in Black with 5 ¼ qt. Signature Rectangular Roaster in White, 3 3/20 qt. Rectangular Dish in Black, 3 qt. Stainless Steel Sauté Pan, 5 qt. Signature Braiser in Black, Mugs in Black, Large Wine Carafe with Cork in Cherry, 14" Serving Platter in White, Cream and Sugar Set in White, Demi Kettle in Black, Teaspoons in Black, French Press in Cherry, Mini Oval Cocotte in Black with Rimmed Soup Bowl in White and 16" Serving Platter in White.
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The classic color combination of glossy black and high-shine white exudes a crisp, graphic energy. The duo adds drama without flash, elegance without distractions. From tuxedos to tablecloths, black and white have been standards of style for decades—because against black and white, everything else stands out. Browse the entire iconic Black & White Collection—available in a wide range of materials and designs for a limited time—at lecreuset.com/BlackandWhite.
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Clockwise from top left: Large Wine Carafe with Cork in White, Heritage Petite Au Gratin Dishes in Black and White, 12" Stainless Steel Fry Pan, Teaspoons in Black, Heritage Soup Tureen in White with Stainless Steel Revolution® Ladle, Heritage Pâté Terrine with Press in White, Cuisine Towel in Black, Square Dish in Black, Large Teapot in Black, Pitcher in White, Large Utensil Crock in Black with Revolution® Wood Spoon, Revolution® Wood Slotted Spoon, Revolution® Silicone Slotted Turner and Revolution® Sauté Spoon, Salt and Pepper Mills in White, 1 ¾ qt. Signature Saucepan in Black, 5 ½ qt. Signature Round Dutch Oven in Black and White and 8 qt. Stockpot in White and Black.
A PPE TITE FOR TH E C L A S SIC S Mario Carbone’s entrepreneurial hunger is much like the modern hunger for classics: insatiable. With partners Rich Torrisi and Jeff Zalaznick, the 34-year-old chef has built a 7-restaurant empire on New York City’s rich culinary history. What Carbone and Torrisi share is a love for the original stories behind NYC’s icons—and a rare gift for making those larger-than-life ideas new and exciting.
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Carbone, Mario’s namesake restaurant, is a love letter to a moment in time. If you think The Godfather or Goodfellas when you walk in, you’re not far off. From walls lacquered midnight blue to maroon-suited waiters, the experience is designed to be stylishly cinematic—just as eating at mid-century New York’s palaces of fine Italian-American dining was years ago. Although Carbone’s menu features plenty of the mythical dishes you’d expect, Carbone and Torrisi’s bold technique and brilliance in the kitchen steer the restaurant clear of cliché retro territory.
THIS ISN’T MARIO CARBONE’S F I R S T F O R AY I N T O R E D S A U C E . Born and raised in Queens, he got his start making red sauce and calamari at neighborhood restaurants. He went on to work in Tuscany and back in the States under culinary legends like Chefs Daniel Boulud, Wylie Dufresne and Mario Batali before deciding he was ready for more. After teaming up with Chef Rich Torrisi, the two began serving up their take on classic Italian-American sandwiches—and their instant success led to the creation of Major Food Group. Since then, the team has riffed on classic French, Italian-American and coastal Italian cuisine—all through the very distinct lens of New York City. The homage is respectful, yet revolutionary. The result is not only nostalgia, it’s something new and transcendent. But that’s the
Photo: Daniel Krieger
city, turning old new again—classics made unmistakably modern.
On page 20: 1 ½ qt. Signature Braiser in Cherry. Above: Pitcher in Cherry. Below: Vintage Oval Au Gratin in Cherry.
With seven restaurants between them, Chef Mario Carbone and Chef Rich Torrisi continue to wow critics and customers with their irresistible take on classic cuisine.
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T H E R E A R E T WO K I N DS O F G I F T E R S : M A R AT H O N E R S & M A D DA S H E R S . When faced with fancy weddings, Christmas wish lists, birthdays or anniversaries, some of us have the perfect present weeks in advance. The rest of us? We panic and make a beeline for gift cards all too often. Truth is, anyone can master great gifting with a little help. So no matter what occasion comes your way this year, we hope our guide nudges you in the right direction—and makes giving just as fun as getting! To shop the collections, visit the page listed or find a premier retail partner at lecreuset.com/dealers.
H OW T O
S AV E N E W LY W E D S F R O M B A D TA K E O U T lecreuset.com/NewlywedsHowTo
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1. REVOLUTION® 6 PIECE SET / $85 Equip them for every kitchen task. 2. THE CAST IRON WAY TO COOK COOKBOOK / $25 Give the lovebirds a reason to stay in. 3. COOKBOOK STAND / $150 Holds a book or a tablet—and quickly converts to a clever trivet! 4. 4 QT. HERITAGE RECTANGULAR CASSEROLE / $100 Perfect for tackling Mom’s famous lasagna. 5. PANINI PRESS AND SKILLET GRILL SET / $240 Who said grilled cheese wasn’t grown-up? 6. 3 QT. HERITAGE SQUARE DISH / $50 For late night brownies—or virtuous roasted veggies. 7. 5-PIECE SIGNATURE CAST IRON SET / $450 The gift they’ll still be using after their kids get hitched! 8. 10-PIECE STAINLESS STEEL SET / $850 All the essentials to shine in the kitchen. 9. MULTI BOWL SET / $99.99 Elegant and functional = genius!
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H OW T O
G U A R A N T E E YO U R I N V I T E TO WIN E & CH E E S E N IG HT lecreuset.com/WineAndCheeseHowTo
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Oh-so-practical—everyone adores this platter. Plus, the cutting board comes out for serving dips!
Stoneware keeps wine at the perfect temperature tableside.
HOW TO MASTER THE FRIED EGG lecreuset.com/FriedEggHowTo Perfect-every-time eggs are a breeze when you wrap up this nonstick workhorse. Hot-forged for durability, the skillet’s patented nonstick coating won’t flake or chip.
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10" Toughened Nonstick Fry Pan Was $155 / House Special $84.99
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Revolution® Silicone Slotted Turner / $40
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HOW TO U P G R A D E YO U R PA R E N T S ' THANKSGIVING TA B L E
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1. Camembert Baker / $40 2. Heritage Pâté Terrine with Press / $50 3. Large Wine Carafe with Cork / $50 4. Round Platter with Cutting Board / $100 5. Compact Lever Gift Set / $99
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lecreuset.com/ThanksgivingHowTo Pair one with your next bottle to upgrade your usual ‘host gift.’
6. Table Model / $20 7. Original Lever and Foil Cutter / $100 8. Waiter’s Friend / $25 9. Wine Cooler Sleeve / $25
Sure, the chipped, avocado green casserole dish is charming—but doesn't Mom’s signature sweet potato casserole deserve better?
3 ¾ qt. Covered Oval Casserole / $100 5 ¼ qt. Signature Rectangular Roaster / $200
Treat your parents to a cast iron roaster—and the rest of your family to a better, juicier bird. It’s time.
M or oc
H OW T O
TA K E S O M E O N E A R O U N D TH E WO R LD FO R DIN N E R
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lecreuset.com/AroundTheWorldHowTo
In di a 2 1/8 qt. Moroccan Tagine / $200
Petite Tagine / $20
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3 qt. Balti Dish / $140 Condiment Pot with Spoon / $30
Paella Pan / $250 Tapas Dish / $20
Spain
Signature Wok / $280
Wok Dish / $35 Chopstick Rest Set / $25
H OW TO C H A R M A C A FFE I N E LOV E R lecreuset.com/CoffeeLoverHowTo
Classic Whistling Kettle / $100
French Press / $65
Fresh-pressed coffee makes every morning worth savoring—even Monday!
Small Teapot with Infuser / $40
Mug / $14
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H OW T O
HOW TO DE LIG HT A FR ANCOPHILE lecreuset.com/FrancophileHowTo
B RIG HTE N A KITCH E N WITHOUT L I G H T E N I N G YO U R WA L L E T lecreuset.com/BrightKitchenHowTo
3 2 qt. Tatin Dish A sweet $120 French classic for someone sweet.
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Stocking stuffers, host gifts, just-because—these colorful pick-me-ups are easy on the eyes and your budget.
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2 ½ qt. Soufflé Dish $40 The secret to France’s famously fluffy soufflés.
Nothing says “I believe in you!” like the charming gift of a crêpe pan.
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6 1. Set of 6 Teaspoons / $30 2. Heritage Petite Pie Dish / $14 3. Pitcher / $45
4. Salt & Pepper Mills / $35 each 5. Spoon Rest Was $25 / House Special $19.99 6. Mini Round Cocotte / $25 each
HOW TO STIR TH EIR A F F E C T I O N F O R YO U
Crêpe Pan with Râteau and Rake $120
Whether they’re making risotto or fresh whipped cream, they’ll love Revolution® tools—all designed with a patented ergonomic handle for better grip and control.
lecreuset.com/StirHowTo
1. Revolution® Bi-material Ladle / $24
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2. Revolution® Balloon Whisk / $40
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3. Revolution Wood Scraping Spoon / $25 ®
4. Revolution® Spatula Spoon / $15
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Comfortable stay-cool handle—no towel needed!
GIVE BETTER BLING lecreuset.com/BlingHowTo
It doesn’t come in a little velvet box—but radiant, high-performance stainless steel gets just as many squeals. Artisan-crafted from the finest materials, Le Creuset Stainless Steel keeps its shine for years to come.
4 ½ qt. Stainless Steel Sauté Pan with Lid and Helper Handle / $250
3 ½ qt. Stainless Steel Saucier Pan with Lid and Helper Handle / $250
S AY H E L L O T O TH E WO R LD 'S MOST COLORFU L S TA I N L E S S S T E E L C O O K WA R E .
2 qt. Stainless Steel Saucepan with Lid / $160
10” Stainless Steel Fry Pan / $130
HOW TO WIN ON CHRISTMAS MORNING
7 ¼ qt. Signature Round Dutch Oven / $350
6 ¾ qt. Signature Oval Dutch Oven / $345
5 qt. Signature Braiser / $315
11 ¾” Signature Iron Handle Skillet / $190
5 ½ qt. Signature Round Dutch Oven / $300
lecreuset.com/WinChristmasHowTo There’s a reason these beloved essentials are bestsellers. Each one is crafted to last for a lifetime in the kitchen—and if you give one of them, you’re sure to enjoy the rewards.
10 qt. Stockpot Was $100 / House Special $79.99
OWN A PI ECE OF DE SIG N H ISTORY Find our limited-edition reproduction Loewy Skillet—available in Flame and Turquoise—in-store and online. Visit lecreuset.com/dealers.
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FI N E L I N E S Raymond Loewy, one of the last century’s most brilliant minds, made design valuable. His belief that a product’s appearance was as important as its performance revolutionized industrial design. With an eye to the future, Loewy brought grace, style and function to his iconic designs, including the Studebaker car, Coca-Cola packaging and the Shell logo. In 1958, Loewy designed the Coquelle and the Loewy Skillet for Le Creuset—sleek cast iron cookware that married the beauty of modern lines with Le Creuset’s legendary performance. Spanning industries and decades, his impact on design earned him the title of “The Father of Industrial Design.” Last year, Le Creuset reproduced the Coquelle—and this fall will re-launch the limited-edition Loewy Skillet, paying homage to a man whose vision for the future helped shape ours.
See Loewy’s iconic cookware designs at lecreuset.com/Loewy.
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BRIGHT SPOT
C H E F DA N I E L B U R N S O F T Ø R S T/ L U K S U S M AY B E A Q U I E T M A N , BUT HIS CUISINE— AND HIS RESUMÉ—HAS P L E N T Y T O S AY.
Hanging: Deep Skillets and Sauciers in Marseille, Soleil, Flame and Cherry. On stove: 3 qt. Signature Saucier in Palm, 1 ¾ qt. Saucepan in Flame and 9 qt. Stainless Steel Stockpot.
After working his way through some of Europe’s finest restaurants (The Fat Duck, St. John, Noma), Burns headed Momofuku’s test kitchen for three years. His next step took him to Brooklyn, where he collaborated with brewer Jeppe Jarnit-Bjergsø to open Tørst/Luksus in 2013—and soon earned Greenpoint the neighborhood’s very first Michelin star. The bar/restaurant is known for its clean, Danish minimalism: a palette of warm whites, wood tones and marble, broken only by the color of the seasonally-focused food and Burns’ menagerie of well-loved Le Creuset cookware.
Q W H AT I S YO U R C U I S I N E AT L U K S U S A B O U T ? A People think it’s going to be new Nordic,
but in my opinion, you can’t truly do that in North America. Luksus is based on terroir, on the rhythm of the seasons. It’s about bright, clean flavors. I’m putting 3 or 4 things on a plate—not 20—and focusing on making those ingredients shine. Q W H AT D I D YO U L E A R N W H E N YO U H E A D E D PA S T R Y AT N O M A? A Seasonality also applies to sweet courses.
Raspberries aren’t in season? Then root vegetables come into play. If you can’t find an ingredient anymore, you don't bring it in from somewhere else—you change the menu. Q W H AT ’ S A T Y P I C A L W O R K D AY B R E A K FA S T F O R YO U ? A Coffee. I don’t know any chef who eats breakfast! If you
have time to wake up and eat breakfast, you’re not working hard enough. Q W H Y D O YO U P R E F E R I N D U C T I O N C O O K I N G ? A Cast iron works very well with induction—especially my
Le Creuset cast iron, due to its incredibly even heat distribution and ability to hold temperatures well. This combination means I can cook quickly and efficiently, and get exactly the results I want. Q W H AT M U S I C ’ S O N R E P E AT F O R YO U R I G H T N OW ? A I like the older indie stuff and bluegrass, and I’ll check out bluegrass festivals now and then. Those festivals are funny because it’s where the hippies and the rednecks meet up, and they actually get along.
MASTER CLASS Mastering a few classics—those quintessential dishes and techniques that have stood the test of time—is a milestone for every cook. When you know you can turn out a reliably delicious steak, quiche or roast chicken, kitchen curveballs just don't faze you. Not even surprise dinner guests. Brooklyn writer and photographer Sydney Kramer, of the blog Crepes of Wrath, decided it was high time to build her own repertoire of bulletproof dishes. The result? Three standards she can fall back on anytime she needs a crowd-pleasing winner. And so can you.
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R O A S T C H I C K E N W I T H D I J O N PA N S A U C E Prep time: 45 minutes + Overnight / Cook time: 1 hour Prepared in Le Creuset 3 qt. Oval Baker, Condiment Pot with Spoon and Small Multi Bowl
CHICKEN 1 Rinse and pat chicken very dry. Salt the chicken well with kosher salt; place it in the fridge to air-dry overnight. 2 Preheat oven to 450°F. Rinse the chicken again and pat dry. Place it in a Le Creuset 3 qt. Oval Baker, and stuff the chicken with 1 quartered lemon and 1 quartered shallot. 3 Truss chicken so that it cooks evenly throughout. HOW TO TRUSS: Turn the chicken onto its back and tuck its wings in behind its back. Place a piece of twine across the bird's breast, flip the chicken and tie the twine behind its back in a knot. Flip the chicken again, bring one piece of twine and wrap it in a loop around one leg, doing the same on the other side. Tie the two pieces of string together so that the legs are touching and snip off any extra twine. 4 Quarter the remaining shallots and lemon and arrange them around the chicken. Roast in the oven for 40–50 minutes, until the bird is golden brown and the skin is crispy.
CHICKEN (1) 3–4-lb. chicken ¾ cup kosher salt 3 shallots 2 lemons DIJON SAUCE Drippings from the pan ¼ cup Dijon mustard ¼ cup crême fraiche ¼ cup water Juice of ½ a lemon
5 Allow the chicken to rest on a cutting board, along with the shallots and lemon, while you make the mustard sauce. Carve the chicken and serve the sauce on the side. DIJON SAUCE 1 Place the oval baker on the stove over medium heat. Mix mustard, crême fraiche, water and lemon juice in a Le Creuset Small Multi Bowl and add to pan drippings. 2 Use a Le Creuset Revolution® Wood Scraping Spoon to scrape up any browned bits from the pan, and cook until reduced by a third, about 5 minutes or so. Add more salt and pepper to taste, if necessary. Serve in a Le Creuset Condiment Pot with the roast chicken.
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ESSENTIAL CHEESE QUICHE Prep time: 1 hour + Chilling / Cook time: 1 ½ hours Prepared in Le Creuset Pie Dish and Large and Medium Multi Bowls PA S T R Y C R U S T 1 In a Le Creuset Medium Multi Bowl, combine warm water, yeast and 1 tsp. of sugar. Let sit until the yeast foams, about 5 minutes. 2 Add in ½ cup whole milk, ¼ cup granulated sugar, egg and salt, whisking to combine. In a Large Multi Bowl, cut the butter into the flour until coarse crumbs form. 3 Stir the wet mixture into the flour mixture until the dough comes together. Turn it out onto a well-floured surface and pat into a square. Use a rolling pin to roll it into a 9"x13" rectangle. Fold the dough into thirds; then roll the dough out again, repeating process twice. Finally, fold the dough into thirds once more, cut the dough in half, wrap each square in plastic wrap and chill for a minimum of 2 hours, but optimally overnight. You can also freeze this dough for up to 3 months. HOW TO PARBAKE: Parbaking your crust will help it keep its shape—and save you time. Preheat oven to 425°F. Roll out one dough square on a well-floured surface, and then gently press into the Le Creuset Pie Dish, crimping the edges to fit. Pierce the bottom of the pie crust with a knife, line it with parchment paper and fill with dried beans or pie weights. Chill crust in freezer for about 10 minutes. When ready, bake the crust for 10 minutes, until the edges are golden. Remove from the oven and cool, or cover and freeze until you're ready to bake. QUICHE 1 Preheat oven to 350°F. 2 Using a blender, pureé eggs, cream, milk, salt, pepper and a third of the cheese. Sprinkle another third of the cheese into the bottom of parbaked pie crust; pour the egg mixture on top. Sprinkle with remaining third of cheese. 3 Shield edges of pie crust with foil to prevent edges burning and bake for 60–80 minutes, or until the quiche is set and golden brown. Allow the quiche to cool slightly before slicing and serving with minced chives. 36 LECREUSET.COM
PIE CRUST ¼ cup warm water 1 package dry active yeast 1 tsp. granulated sugar ½ cup whole milk, room temperature ¼ cup granulated sugar 1 egg, room temperature 1 tsp. kosher salt 2 ½ cups all-purpose flour 1 cup (2 sticks) butter, chilled and cubed QUICHE 6 eggs 1 cup heavy cream 1 cup milk 2 cups grated cheese, such as Comté and Raclette ½ tsp. kosher salt Pinch of ground black pepper Minced chives, for garnish
COFFEE- CRUSTED B EEF TENDERLOIN WITH RED WINE J US Prep time: 30 minutes + Resting / Cook time: 3 hours Prepared in Le Creuset Stainless Steel Roasting Pan with Nonstick Rack and Condiment Pot with Spoon B E E F T E N D E R LO I N 1 Tie your roast, if your butcher hasn't done it already, with twine at 1-inch knotted intervals, cutting off any excess twine. Combine coffee, brown sugar, salt, cumin and cayenne pepper, and rub it all over tenderloin. Let beef sit out for an hour until it comes to room temperature. 2 Preheat oven to 225°F. Toss vegetables and rosemary in olive oil, season with salt and pepper to taste and place in the bottom of the Le Creuset Roasting Pan. Set nonstick rack over the vegetables, place tenderloin into rack and roast for 2 ½–3 hours, until the tenderloin reaches an internal temperature of 125°F. 3 Remove tenderloin to cutting board, remove the roasting rack and vegetables and place the roasting pan on two burners over medium-high heat. Melt 2 tbsp. of butter in roasting pan; then set the tenderloin back in the pan and brown for 1 minute on one side. Add in the other 2 tbsp. of butter and finish browning on all sides. Place the tenderloin back on cutting board and allow it to rest while you make the jus. Remove the twine, slice into 1-inch pieces and serve with the jus and vegetables. HOW TO MAKE A JUS: Pour red wine into roasting pan and place it over two burners on medium heat. Use a Le Creuset Revolution® Wood Scraping Spoon to scrape up any browned bits from the bottom of the pan, and allow the wine to cook until reduced by half, about 5 minutes. Add in beef stock, stir to combine and cook again, until reduced by half, about 8 minutes, stirring often. Add salt and pepper to taste, if necessary.
B E E F T E N D E R LO I N (1) 3-lb. beef tenderloin, tied 3 tbsp. finely ground coffee 3 tbsp. brown sugar 2 tsp. kosher salt 1 tsp. ground cumin ¼ tsp. ground cayenne pepper 5 carrots, sliced lengthwise 4 sprigs of rosemary 1 ½ lbs. small potatoes, halved 2 white onions, cut into wedges 2 tbsp. olive oil 4 tbsp. unsalted butter, divided RED WINE JUS 1 cup red wine 2 cups beef stock Salt and pepper, to taste
SYDNEY MASTERED ALL THREE TECHNIQUES IN HER SMALL BROOKLYN KITCHEN. GO BEHIND-THE-SCENES AND READ THE REST OF THE STORY AT HER BLOG, CREPES OF WRATH: THECREPESOFWRATH.COM/LECREUSET.
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UNSH A K E A BL E LONG PRIZED FOR ITS DURABILITY, CAST IRON BECAME A CHOICE MATERIAL FOR ARCHITECTS IN THE MIDDLE OF THE NINETEENTH CENTURY. While molten, it could be easily molded to their vision—and soon, intricately designed cast iron facades and stoops graced urban buildings in larger cities across America. Although cast iron still has a prominent place in kitchens and baths around the world, its role in building facades declined with the advent of more modern materials and processes. The beautiful urban facades, however, still stand proudly today— through fires, storms and decades of change.
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I N L E C R E U S E T C O O K WA R E O R S OA R I N G C IT Y B U I LD I N G S , TH E B E AUT Y O F CAST I RO N E N D U R E S F O R G E N E R AT I O N S .
Featured, both pages: 5 ½ qt. Round Dutch Oven in Flame, Black and White.
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Dune
Caribbean
Palm
Black
White
Cherry
Soleil
Cassis
BOLD
S TAT E M E N T S Flower stands at corner stores and bodegas echo the palette and soul of the cities around them: hopeful, bright and always, always changing. When it comes to inspiring hues, no color lab can stand up to city streets. The richest, truest colors come from real life—the blur of yellow taxis, the eye-catching pop of flower stalls—all of which inspires Le Creuset's authentic, appealing palette. To see our full range of signature shades visit lecreuset.com/colors.
Clockwise, from top left: Small Utensil Crock in Palm, Cassis, Cherry, Caribbean and Soleil.
Flame
Marseille
Stainless Steel
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