Le Creuset

1. Remove sausage from its casings. Heat oil in Round French Oven over medium-high heat; add sausage and cook, stirring and breaking it up into small pieces, until browned, about 6 minutes. Using a slotted spoon, transfer sausage to a plate. 2. Add carrots, celery, and onions, along with cumin, thyme, and chile de arbol. Cook, stirring, until lightly browned, 10-15 minutes. Add reserved sausage, chicken broth, rice, and lentils and season with salt and pepper to taste. 3. Bring to a boil, lower the heat to medium-low, and cook, partially covered, stirring occasionally, until rice and lentils are soft, about 45 minutes. Stir in spinach and cook until wilted, about 1 minute. SERVES 6 - 8 Photo Credit: Todd ColemanTodd Coleman
1. Heat oven to 350°. Heat 1 tbsp. olive oil and 1 tbsp. butter in an Oval French Oven over medium-high heat. Put 3/4 cup flour on a wide plate. Season steak generously all over with salt and pepper, then dredge both sides in flour. Cook steak in Oval French Oven, turning once, until deep golden brown, 12-14 minutes. Transfer steak to a large plate; wipe clean. 2. Heat remaining olive oil and butter in Oval French Oven over medium heat. Add garlic, cloves, onions, carrots, celery, and bay leaf, and cook, stirring occasionally, until vegetables are softened, 6-8 minutes. Stir in tomato paste, paprika, and salt and pepper; cook, stirring occasionally, until caramelized, 5-6 minutes. 3. Meanwhile, tie 8 sprigs parsley and thyme together with butcher's twine; add to pot along with two bottles beer and tomatoes, crushing them with your hands as you add them. Bring to a boil; add reserved steak. Cover Oval French Oven with foil, then the lid. Transfer to oven; braise for 1 hour. 4. Uncover Oval French Oven, flip steak over, and add remaining beer; cover again with foil and lid. Return to oven; braise steak until tender, about 1 hour more. Uncover Oval French Oven and discard foil; return to oven. Cook until sauce has thickened and steak has browned, 15-20 minutes more. Discard herb bundle and season sauce with salt and pepper; transfer to a large platter. Sprinkle with 2 tbsp. chopped flat-leaf parsley, if you like. SERVES 6 Photo Credit: Todd ColemanTodd Coleman
1. Wash chard in several changes of water, dry, and trim leaves from the white stems. To cut leaves, stack and roll them in a cigar-like bunch, then slice crosswise into thin ribbons. Trim off base of stalks and cut stems into 3" x 1/4" strips. 2. Bring a large pot of salted water to a boil, and add stem strips and bay leaf; cook for 4-5 minutes. Drain in colander and transfer to a bowl. Working in batches, heat 2 tbsp. oil in a 12" skillet and add one-third of the chard leaves, 2 cloves garlic, and chile flakes; cook until just wilted, 3-4 minutes. Transfer to a bowl with stems and repeat with remaining chard leaves, garlic, and chile flakes. 3. To make the bechamel, heat butter in a 2-qt. saucepan over medium heat; add flour and cook, whisking often, until smooth, 1-2 minutes. Whisk in milk, and bring to a boil, whisking often; cook until reduced and thickened, 15 minutes. Season sauce with salt, pepper, and nutmeg; set aside. 4. Heat oven to 400°. Transfer chard stems and leaves to an Oval Au Gratin, and then pour over the bechamel, spreading with a rubber spatula to cover evenly. Sprinkle with parmesan and more nutmeg. Bake until bubbling and golden, about 25 minutes. SERVES 6 Photo Credit: Todd ColemanTodd Coleman
1. Heat oven to 475°. Rinse chicken under cold water; pat dry with paper towels. Peel lemon, avoiding white pith. Finely chop lemon peel, sage, and garlic together; place in a bowl. Add butter and 1 tsp. salt. Stir to combine. Quarter the peeled lemon; set aside. 2. Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs. Slip butter mixture between skin and flesh, spreading it evenly. Rub skin with oil; season skin and cavity with salt and pepper to taste. Stuff with quartered lemon, parsley, and 1 quartered onion. Tie legs together with kitchen twine, if you like. 3. Put remaining quartered onion and carrots into center of your Rectangular Roaster and place chicken on top of them. Roast for 20 minutes, then reduce oven temperature to 400°. Continue roasting until an instant-read thermometer inserted into thickest part of thigh (without touching bone) reads 165°, about 1 hour more. Transfer chicken to a platter; sprinkle with fleur de sel; let rest for 10 minutes before carving. SERVES 4 Photo Credit: Todd ColemanTodd Coleman
1. Heat oven to 350°. Tie the parsley sprigs, thyme, and bay leaf into a bundle with kitchen twine to make a bouquet garni; set bouquet garni aside. Season veal shanks with salt and pepper. Put flour on a plate and roll veal shanks in flour, shaking off excess. Heat oil in a 3.5-qt. Braiser over medium-high heat. Add veal shanks and cook, turning occasionally, until browned, about 12 minutes. Transfer veal shanks to a plate; set aside. Pour off oil and add butter over medium-high heat. Add onions, carrots, and celery and cook, stirring and scraping up any browned bits from bottom of pan, until vegetables are soft, about 10 minutes. Add 1 tsp. garlic and cook, stirring, for 2 minutes. Add wine and cook, stirring, until almost evaporated, about 1 minute. Return the veal shanks and any juices from the plate back to the pan. Add beef stock and 1 cup water, the tomatoes and their juices, and the reserved bouquet garni and bring liquid to a boil. Season with salt and pepper, cover, and transfer to oven. 2. Cook until veal shanks are tender and liquid has thickened, about 2 hours. Meanwhile, make the gremolata by combining the remaining parsley and garlic with the lemon zest. To serve, divide shanks between 4 serving plates and spoon sauce from pan over the shanks. Sprinkle shanks with gremolata. SERVES 2 - 4 Photo Credit: Todd ColemanTodd Coleman
1. Combine vodka, allspice, cinnamon, and cloves in a small bowl. Cover with plastic wrap and let sit at room temperature for 8 hours. 2. Strain vodka mixture; set aside. Combine 1/2 cup red wine vinegar, soy sauce, 2 hot sauce, and garlic in another bowl; set aside. Roughly grate tomatoes, discarding skins, and push pulp through a coarse strainer to make 1 cup tomato pulp; set aside. 3. Heat remaining vinegar and sugar in a Precision Pour Saucepan over medium heat, stirring constantly, to make a deep brown caramel, 6-7 minutes. Carefully stir in tomato pulp. Reduce heat to medium-low and cook until thick, 4-5 minutes. Remove and discard garlic from soy sauce mixture, then add mixture to Precision Pour Saucepan. Bring to a boil, add vodka mixture along with tamarind pulp, and cook until thickened, 10-12 minutes. Refrigerate for up to 2 months. MAKES ABOUT 1 CUP Photo Credit: Todd ColemanTodd Coleman
1. Heat oven to 400°. In a 1-qt. saucepan, bring the milk, cream, and vanilla bean with seeds just to a simmer over medium-high heat; remove from heat and set aside. In a large bowl, whisk together sugar, flour, and salt. Whisk in eggs until smooth; add warm milk mixture and whisk until combined. Set batter aside. In a medium bowl, toss the cherries with the kirsch and let soak for 10 minutes. 2. Place an Iron Handle Skillet in the oven to heat for 10 minutes. Remove skillet from oven; add the cherries along with kirsch. Pour batter into skillet; using a wooden spoon, distribute fruit evenly in the batter. Bake until just set in the center and slightly puffed and browned around the edges, 35-40 minutes. Transfer to a rack and let sit for 15 minutes. Serve warm, garnished with confectioners' sugar and a dollop of creme fraiche. SERVES 8 - 10 Photo Credit: Todd ColemanTodd Coleman