Exclusive Recipe Collection - Created for the 7 qt. Chef's Oven with Glass Lid
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Exclusive Recipe Collection Created for the 7 ½ qt. Chef's Oven with Glass Lid
Thank you for your purchase. Le Creuset is excited to bring you an exclusive collection of recipes for the 7 ½ qt. Chef's Oven with Glass Lid Delicious and creative, this collection of crowd-pleasing recipes comes directly from the Le Creuset test kitchen and was developed exclusively for your new cookware piece. Le Creuset’s enameled cast iron Chef’s Oven with Glass Lid is both versatile as well as elegant. A true kitchen essential, it is the perfect piece for mastering a wide variety of meals and techniques. • Beautiful design and generous size is ideal for soups, stews, baking, roasting, braising, meal prep and more. •Superior heat distribution and retention qualities of cast iron lock in flavor and keep dishes warm from stove to oven to table serving. •Easy-to-clean sand enamel interior requires no pre-seasoning and promotes even browning. • Tight-fitting glass lid locks in moisture and allows easy monitoring of the cooking process. • Ergonomic knobs and steady-grip loop handles are designed for easy lifting even while wearing oven mitts. • Compatible with all cooktops (including induction). • The enameled cast iron Chef’s Oven is oven-safe up to 500°F and the Glass Lid with Stainless Steel knob is oven-safe up to 425°F. • Made in France.
SLOW-ROASTED BBQ PULLED PORK
Ingredients
SLOW-ROASTED BBQ PULLED PORK
BBQ Sauce: Serves 8 | Total Time: 4-5 hours
• 2 cups ketchup
• ½ cup white wine vinegar For the sauce:
• ¼ cup water
• ¼ cup packed brown sugar In a medium mixing bowl, whisk together all sauce ingredients until
• 2 tablespoons Worcestershire combined. Cover and refrigerate until ready to serve.
sauce
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder For the pork:
• 1 teaspoon dry mustard
• 1 teaspoon kosher salt
Preheat oven to 300°F. In a small mixing bowl, stir together coriander, cumin,
• ¾ teaspoon cayenne pepper pepper, sugar and salt. Trim away excess fat from pork, leaving 1/4-inch
of fat on top. Season pork with the spice mix on all sides. Place fat-side-up
Pulled Pork: in a 7 ½ qt. Chef’s Oven. Cover with glass lid and place in preheated oven.
• 1 teaspoon coriander Roast pork for 3-4 hours, until the meat is pull-apart tender and the internal
• 1 teaspoon cumin temperature is 200°F.
• 1 teaspoon black pepper
• 3 tablespoons brown sugar Remove pork from the oven and allow it to rest until cool enough to handle,
• 1 tablespoon kosher salt about 30 minutes to 1 hour. Using 2 forks, shred the pork into bite-size pieces.
• 4-pound boneless pork shoulder Add two-thirds of the sauce to the pork and toss to coat, adding more sauce if
or Boston butt desired. Serve pork on rolls or bread with coleslaw and extra sauce.
• Rolls or sliced bread
• Coleslaw
CRISPY CHICKEN WITH BACON AND ESCAROLE
Ingredients
CRISPY CHICKEN WITH BACON AND ESCAROLE
• 4 thick slices bacon, coarsely Serves 4 | Total Time: 45 minutes
chopped
• 4 skin-on, bone-in chicken In a 7 ½ qt. Chef’s Oven, cook bacon over medium heat until crisp, about 5-8
quarters minutes. Remove bacon with a slotted spoon from the pot and set aside. Pat
• Salt
chicken dry, and season liberally with salt and pepper. Place chicken skin-side-
• Freshly ground black pepper
• 1 shallot, finely chopped
down in hot bacon fat and cook, spooning off any excess fat, until skin is browned
• 4 cloves garlic, minced and crisp, about 8-10 minutes. Turn chicken over, cover, and cook until the internal
• ½ cup dry white wine temperature is 165°F. Transfer chicken to a plate and lightly cover to keep warm.
• ½ teaspoon crushed red pepper Add shallot and garlic to the pot and cook until softened, about 2 minutes. Add the
flakes
wine, and using a wooden spoon, scrape brown bits from the bottom of the pan.
• 1 head escarole, torn into large
Add crushed red pepper and escarole. Cover with glass lid and cook until escarole is
pieces
• 1 lemon, quartered just wilted, about 1-2 minutes. Season to taste with salt, pepper and a squeeze of
lemon juice. Serve escarole topped with chicken and garnish with reserved bacon
and remaining lemon wedges.
RASPBERRY-FILLED CINNAMON SUGAR DOUGHNUTS
Ingredients
RASPBERRY-FILLED CINNAMON SUGAR DOUGHNUTS
• 3 cups bread or all-purpose flour Serves 10 | Total Time: 3 hours
• 2 ¼ teaspoons active dry yeast
• 2 teaspoons kosher salt Add flour, yeast, salt, and ¼ cup sugar to the bowl of a stand-mixer fitted with
• 1 cup granulated sugar, divided a dough hook attachment. Mix on low speed until combined. Add eggs, milk,
• 2 eggs, beaten butter and vanilla and mix on medium speed until dough is smooth and releases
• ¾ cup whole milk, room tem- from the bowl, about 5 minutes. Transfer dough to a lightly oiled bowl, cover with
perature plastic wrap and allow to rise in a warm place for 1 hour.
• 4 tablespoons butter, softened
• 1 teaspoon vanilla extract On a lightly floured surface, roll dough out to a ¾-inch-thick circle. Using a 3-inch
• 1 tablespoon cinnamon biscuit cutter, cut dough into rounds. Transfer to a parchment-lined baking sheet,
• 3 quarts vegetable oil cover with plastic wrap and let rest for 1 hour.
• 1 ½ cups raspberry jam Meanwhile, in a small bowl, combine remaining ¾ cup sugar and cinnamon. Set
aside.
In a 7 ½ qt. Chef’s Oven, heat oil over medium heat to 350°F. Fry dough rounds
in batches, turning once, for 2-3 minutes per side, until golden-brown. Remove
doughnuts with a slotted spoon and drain on paper towels. Roll doughnuts in
cinnamon sugar while still warm.
Fill a piping bag or plastic bag with the jam. Make a small hole in the side of each
doughnut and fill with about 1 tablespoon of jam per doughnut.SALMON AND RED POTATO CHOWDER
Ingredients
SALMON AND RED POTATO CHOWDER
• 4 tablespoons unsalted butter Serves 8 | Total Time: 30 minutes
• 1 yellow onion, diced
• 1 stalk celery, diced In a 7 ½ qt. Chef’s oven, melt butter over medium heat. Add onions, celery and
• 1 red bell pepper, diced bell pepper, and cook until just beginning to soften, about 4-5 minutes. Add garlic
• 2 cloves garlic, minced
and cook until fragrant, about 30 seconds. Add flour and stir until no lumps remain
• ¼ cup all-purpose flour
• 3 cups low-sodium vegetable
and flour smells nutty, about 1 minute.
broth Slowly whisk in broth and milk, and bring to a boil. Reduce heat to medium-low,
• 2 ½ cups whole milk and stir in thyme and red pepper flakes. Add potatoes and zucchini and cover with
• 2 tablespoons minced fresh glass lid. Simmer until potatoes are tender, about 15 minutes.
thyme
• ½ teaspoon crushed red pepper Add corn and salmon, and continue simmering until salmon is just cooked through,
flakes about 8-10 minutes. Season to taste with salt and pepper, and garnish with dill.
• 1 pound baby red potatoes,
quartered
• 2 cups diced zucchini
• ¾ cup corn kernels
• 1 ¼ pounds salmon, cut into
1-inch pieces
• Salt
• Freshly ground black pepper
• ¼ cup chopped fresh dillBRAISED RED CABBAGE
Ingredients
BRAISED RED CABBAGE
• 3 tablespoons unsalted butter, Serves 8 | Total Time: 1 hour
divided
• 1 onion, sliced thin In 7 ½ qt. Chef’s Oven, melt 2 tablespoons butter over medium heat. Add onions
• 1 medium head red cabbage, and cook until softened and starting to turn brown, about 6-8 minutes. Add
cored and sliced ½-inch-thick cabbage, stock, orange juice, apple cider vinegar and sugar, and stir to combine.
• ½ cup vegetable stock Bring to a simmer, cover with glass lid and reduce heat to low. Simmer until
• ¼ cup orange juice cabbage is tender, about 20-25 minutes.
• ¼ cup apple cider vinegar
• 1 tablespoon packed brown sugar Remove lid and add the apples. Increase heat to medium and continue to simmer,
• 1 Granny Smith apple, peeled, uncovered and stirring occasionally, until liquid is reduced and slightly syrupy,
cored and diced about 15-20 minutes longer.
• 2 tablespoons minced fresh Remove from heat and add parsley, mint and remaining 1 tablespoon butter. Stir
parsley to combine and season to taste with salt and pepper.
• 1 tablespoon minced fresh mint
• Salt
• Freshly ground black pepperWINE-BRAISED BEEF WITH MUSHROOMS
Ingredients
WINE-BRAISED BEEF WITH MUSHROOMS
• 7-pound chuck roast, cut into 9 Serves: 6 | Total Time: 3 hours 35 minutes
equal pieces
• Salt Pat meat dry with a paper towel and generously season all over with salt and
• Freshly ground black pepper pepper. Heat 2 tablespoons oil in a 7.5 qt. Chef’s Oven over medium-high heat
• About 2-4 tablespoons canola oil until oil begins to shimmer. Working in batches, add beef and brown for 2
• 1 large yellow onion, finely minutes on each side. Transfer to a plate. Add additional oil if needed and repeat
chopped browning with remaining beef.
• 2 large carrots, finely chopped
• 4 cloves garlic, peeled and Reduce heat to medium-low. Add onions, carrots and garlic to the pot and cook
smashed until softened, scraping up brown bits from bottom of pan, about 5 minutes. Add
• 3 tablespoons tomato paste tomato paste and stir to combine. Cook stirring occasionally until tomato paste is
• 3 tablespoons flour darkened and fragrant, about 1 minute. Add flour and stir constantly until flour
• About 3 cups dry red wine smells nutty and no lumps remain, about 2-3 minutes longer.
• 2 bay leaves Slowly pour in 3 cups wine while whisking continuously. Bring to a simmer,
• 1 pound cremini mushrooms, then reduce heat to low when wine begins to thicken slightly, about 5 minutes.
stemmed and quartered Return beef to Chef’s Oven, and add bay leaves, mushrooms and thyme. Add
• 3 sprigs fresh thyme more wine, if needed, to cover beef halfway. Cover pot with glass lid and
• 3 tablespoons chopped fresh simmer on low heat until beef is fork tender, about 2 ½ - 3 hours. Remove bay
parsley leaves and thyme before serving and garnish with parsley.More Flavor. Durable Construction. Delicious Results.
Cast iron is extremely durable, and its heavyweight construction
More Functionality. will stand the test of time. It maximizes flavor by efficiently
The Chef’s Oven with Glass Lid features high
quality enameled cast iron and a tempered glass retaining heat and the depth locks in moisture.
lid for perfect results every time – from stove to
oven to table. The sloped sides make stirring more High Performance Enamel. Inside and Out.
efficient by promoting continuous movement,
and the generous depth provides ample room for Easy-to-clean enamel is ideal for browning, slow-cooking and
simmering. frying. It requires no seasoning and minimizes sticking.
Artisan Quality. Since 1925.
Cast in individual sand molds, each piece is crafted in the
original factory in Northern France where the first Dutch ovens
were born in 1925. This heritage has made Le Creuset one of
the most treasured brands in the kitchen for generations.Cast iron is an extremely efficient conductor of heat, which means it retains heat well so
that your stove doesn’t need to work as hard. For best results, make sure to use a low
temperature setting for slow-cooking with moisture and a medium temperature setting
for searing and browning. For additional information please refer to included care and use
manual.
If you have any questions or concerns about your new cookware, please contact Le
Creuset Customer Service at: 1-877-418-5547 or visit lecreuset.com.
Enjoy!
©Copyright Le Creuset® 2021 73623
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