SPR I N G/S U M M E R 2016 • VOL . 3
OUT OF THE KITCHEN
Chasing the Sun Wheels up for the West Coast! With spring and summer on our minds, our team headed to California in search of seasonal inspiration: what’s hot, what’s new and what’s back in style. We were charmed by the iconic, pastel-hued architecture of Palm Springs and Los Angeles. We discovered that outdoor entertaining—once a staple across America—has returned in a big way. We met chefs, bartenders and bloggers stepping out of the kitchen and turning the food and drink scene on its head. We tasted fresh, and we tasted fire. Most of all, we realized that out here, no idea is too big, too crazy or too out-of-the-box to succeed. We hope you’ll find this colorful, laidback perspective on life as refreshing as we did.
28 AT HOME IN THE HILLS
CALI LIFE, CALI STYLE
30 LET'S TAKE THIS OUTSIDE
32 NOT A STICKING POINT
14 TWO FOR THE ROAD
36 PLOT TWIST
16 FAMILY MEAL
38 HOUSE SPECIALS
22 CHANCE OF SHOWERS
40 BOLD STATEMENTS
LIKE WHAT YOU SEE? SHOP ONLINE AT LECREUSET.COM OR IN-STORE THROUGH OUR PREMIER RETAIL PARTNERS.
Le Creuset’s 5 ½ qt. Signature Round Dutch Oven in Hibiscus, Palm, White and Flame.
ON THE COVER, BACK COVER AND ABOVE
CALIFORNIA IS THE DREAM. Since the days of ‘Go west, young man,’ it always has been. Under wide, West Coast skies, anything goes. Opportunity seems limitless. You can feel this optimism in its people, from skateboarders to surfers, from starving artists to star chefs. You can see it in the bright, sandy beaches of Malibu, the glamorous homes in Beverly Hills, the offbeat restaurants scattered between L.A. and Santa Monica.
Mini Cocotte in Soleil. 5 Â˝ qt. Signature Round Dutch Oven in Hibiscus. ABOVE
THIS IM AGE
5 ½ qt. Signature Round Dutch Oven in Soleil. OPPOSITE PAGE 5 ½ qt. Signature Round Dutch Oven in Hibiscus. THIS PAGE
The energy is irresistible, unexpected. Why do anything the way it’s always been done? Why not chase the impossible? Part surfer cool. Part socialite chic. Part rock and roll confident. This attitude is contagious, the expression of it as diverse as California’s beautiful people. It’s what unites this sprawling, sun-washed state.
LIFE STYLE Sunny Malibu appeals to surfers, movie stars and foodies alike.
verywhere you look, perfect waves for
Perhaps that explains the farm-to-table restaurant
surfing—with swanky shopping just a few
perched on the ocean pier. Although, it’s not so hard
miles down the coast. A fresh ocean breeze
to see why Helene Henderson’s pop-up farm dinners
ruffles the air as all kinds of people stroll by, sipping
on Malibu’s pier found a permanent home here a few
colorful smoothies, sporting colorful tank tops and flip
years ago. With a view of the water, a vivid spread of
flops. It’s home for movie stars, a magnet for tourists.
locally sourced food and enough sunshine to drench
This is Malibu: California’s golden coast, a summertime
everything in a too-good-to-be-true glow, Malibu Farm
playground. The place where every idyllic California
Restaurant embodies California cool.
cliché seems to collide. Anything could happen here.
MALIBU FARM’S MENU SCREAMS CALI FRESH: MAGNIFICENT SALADS, VIBRANT JUICES, WILD-CAUGHT FISH.
OPPOSITE PAGE FROM LEFT TO RIGHT
Small and Medium Serving Platters in White, Salad Plates in White, Medium Multi Bowl in Caribbean, Large Serving Platter in Caribbean, Small and Large Carafes in White.
a bright new paradise
IN MIDCENTURY AMERICA, A NEW KIND OF OPTIMISM SWEPT THE NATION. FROM PALM BEACH TO PALM SPRINGS, PEOPLE EVERYWHERE LIT TIKI TORCHES, MIXED COCKTAILS AND LET THE PARTY SPILL OUT ONTO THE PATIO. THE BACKYARD BECAME THE SUBURBAN PARADISE. ON PATIOS AND BY POOLS, OPEN-AIR ENTERTAINING CAPTIVATED THE COUNTRY AS HOSTS EMBRACED OUTDOOR COOKING AND EXOTIC ISLAND FLAVORS IN THEIR OWN PERSONAL OASIS.
6 1/3 " Signature Skillet in Palm, Mini Oval Cocottes in Palm and Caribbean, Large Carafe in Hibiscus, Pitcher in Hibiscus, 6 qt. Stockpot in Caribbean, Mini Cocotte in Soleil, Waiter’s Friend in Shiny Yellow, Salt and Pepper Mills in Soleil, Small and Large Utensil Crocks in Hibiscus. M IDDLE SHELF 1 ¾ qt. Signature Saucepan in Hibiscus, 5 qt. Signature Braiser in Caribbean, Heritage Square Casserole in Palm. BOT TOM SHELF Heritage Square Casserole in Soleil, 1 ½ qt. Signature Oval Bakers in Caribbean, Soleil and Palm, 5 ½ qt. Signature Round Dutch Oven in Hibiscus. LEFT TO RIGHT, TOP SHELF
INSPIRED BY THE CRISP DESIGN AND BACKYARD GATHERINGS OF THAT ERA, THE NEW OASIS PALETTE FEATURES PALM, SOLEIL, CARIBBEAN AND LIMITED-EDITION HIBISCUS.
Although it draws its shades of blush pink from a flower, Hibiscus is far from sweet. The pastel pink is at once classic and crisp, making the color a knockout on its own or a versatile complement to the cool tones of Oasis. This limited-edition hue is here just long enough to tease—available in our palette through 2016.
Medium Platter in Hibiscus, Mini Oval Cocottes in Palm, 5 ½ qt. Signature Round Dutch Oven in Hibiscus, Heritage Square Casserole in Palm THIS PAGE, LEFT TO RIGHT Square Casserole, Small, Medium and Large Serving Platters, Mini Cocotte and 5 ½ qt. Signature Round Dutch Oven, all in Hibiscus.
OPPOSITE PAGE, TOP TO BOT TOM
The crisp, refreshing shades of Oasis mingle effortlessly in any combination, just like guests at a great party. And what does a great party require? People to gather, food to share and a place to relax. Decades after midcentury’s heyday, the backyard still makes a perfect escape—and the timeless allure of outdoor entertaining still draws us all outside.
TOP IM AGE, TOP TO BOT TOM 2 qt. Stainless Steel Saucepan, Extra-large Double Burner Grill, Mini Cocottes and 3 ½ qt. Signature Braiser, all in Soleil. BOT TOM IM AGE, LEFT TO RIGHT Large Multi Bowl and Petite Salt and Pepper Mill Set in Caribbean, 6 1/3 ” Signature Skillet in Palm. RIGHT IM AGE, LEFT TO RIGHT Large Serving Platter in White, Large Carafe in Hibiscus, Mini Cocotte in Palm, 10 oz. Mortar & Pestle in Caribbean, Pitcher in Soleil.
THE FULL OASIS ASSORTMENT—INCLUDING LIMITED-EDITION HIBISCUS—IS AVAILABLE IN A RANGE OF MATERIALS AND DESIGNS. See them all at lecreuset.com/oasis.
two for the road A PAIR OF TRAVELING BARTENDERS SHAKES THINGS UP.
hat happens when two people who love each other—and great cocktails— spontaneously decide to purchase a
vintage Airstream? They convert it into a mobile bar, of course. Mixology had long been their passion, but after attending bartending school and buying their 1961 Bambi camper, California residents Abbey Lam and Pat Nye were ready to take their cocktail shaker on the road. Camper Cocktail Company is a traveling bar that goes anywhere wheels are allowed—and raises the standard anywhere it goes. Lam and Nye bring an epicurean approach to craft cocktails, finding inspiration in pre-Prohibition era drinks and in the kitchen, where they go the extra mile to make a great drink.
trends & tips FROM A B B E Y & PAT
HAVING A MOMENT RIGHT NOW
Sherry. Low alcohol content + big flavor makes this a perfect complement to fruits and other spirits. SPIRITS ON THE RISE
Mezcal, pot-distilled Irish whiskey and Pisco. NOT TERRIBLE ANYMORE
Cliché classics like Long Island Iced Teas and Cosmos. Try them with fresh ingredients and top-shelf spirits! KNOW YOUR R ATIO
Each drink should contain 2 ounces of spirit total—no more, no less. JA M ON
Recipe calls for a combo of fruit and sugar? Try jam instead for a flavor boost. JUICE EARLY
Lemon and lime juices mellow and improve over 24 hours, so plan ahead. GET GRILLING
Pasta Bowl, Large and Small Carafes, 2 ¼ qt. Signature Saucepan, 16 qt. Stockpot, all in Cherry.
LEFT TO RIGHT
Sweet, smoky fruit makes an excellent addition to your drink. Give it a quick toss in honey and then on a hot grill before using.
RENOWNED CHEF LUDO LEFEBVRE STEPS OUT OF THE KITCHEN, SHRUGS OFF HIS CHEF COAT AND COOKS AN ALFRESCO DINNER AT HOME, CALIFORNIA STYLE.
Large Serving Platter in White, 4 qt. Heritage Oval Casserole in Soleil, Extra-large Double Burner Grill in Flame, 9 qt. Stainless Steel Stockpot.
CLOCK WISE FROM LEFT
ow do chefs cook at home? It’s a question that never fails to intrigue us. What do they really eat, we wonder, with the same curiosity we have for celebrities without
makeup or musicians without auto-tune. And when the chef is as fiercely dedicated to the pursuit of perfect flavor as Chef Ludo Lefebvre, our curiosity only spikes. Known for his illustrious career, outspoken nature and award-winning L.A. restaurants Trois Mec, Petit Trois and the recently opened Trois Familia, the classically trained French chef has been called intense. A better word might be passionate, or devoted—because it’s not rudeness or impatience that drives this chef. It’s joy. He can be demanding. Fiery, even. Intense? Yes. But he’s intense about sharing the joy of great food.
HIS FRENCH HERITAGE AND FORMAL TRAINING ARE DEEP IN HIS DNA, BUT CALIFORNIA’S LAIDBACK LIFESTYLE HAS TAUGHT LEFEBVRE TO RELAX AND TAKE RISKS.
CLOCK WISE FROM LEFT
Petite Salt and Pepper Mill Set in Flame, Large Carafe in Flame, Large Serving Tray in Soleil, Mini Cocotte in Flame, Heritage Square Casserole in Marseille, Paella Pan in Flame, Fait Tout in Cherry.
CLOCK WISE FROM LEFT Mini Cocottes in Marseille and Soleil, Salad Plates in White, 3 qt. Signature Roaster in Flame, Petite Salt and Pepper Mill Set in Flame, 2 Âź qt. Signature Oval Baker in Flame, Large Serving Platter in White, Large Carafe in Flame.
Lefebvre wants people to enjoy his food, and in doing so, to enjoy each other’s company. Nowhere is this more clear than at a long table in his L.A. backyard, where he’s hosting a gathering with his wife, Krissy. Filled with colorful dishes of food, surrounded by the friends and family he loves, this table shows a different side of Lefebvre. His French heritage and formal training are deep in his DNA, but California’s laidback lifestyle has taught Lefebvre to relax and take risks. This gathering’s family-style food, plattered and passed, is far more casual than the modernized French classics he’s mastered in his restaurants—but the flavors are no less dynamic.
THOUGH IT’S BEEN COOKED OUTSIDE, EACH SIMPLE DISH—A RACK OF LAMB, WHITE BAKED BEANS, POTATO GRATIN—OFFERS THE SORT OF SUBLIME COMBINATION OF TASTE AND TEXTURE LEFEBVRE IS KNOWN FOR.
Over food this authentic, this perfected, people connect. And whether it happens here in his green backyard, with his two kids running around, or in his small, elegant French restaurants, that connection is the fire that drives Lefebvre. Some call it intense.
WHEN THE WORLD’S IN BLOOM, THERE ARE PLENTY OF REASONS TO PARTY. As if flowers and sunshine weren’t enough, the warm months typically bring a deluge of new babies and marriages to celebrate. So how’s a person supposed to navigate all the baby showers, bridal showers and brunches of the season? We asked renowned designer and blogger Joy Cho to share her secrets for hosting and gifting.
CHAN C E O F SHO W E R S
As founder and creative director of the Oh Joy studio (and beloved lifestyle blog of the same name), Joy Cho knows a thing or two
about hosting beautiful parties.
So much so that national retailers and brands have invited her to
Mix up your menu with this pretty timesaver: prepare one big batch of tart dough, then use it to make sweet and savory tarts.
design everything from colorful party essentials to playful adhesive bandages. No matter what creative project she tackles, though, she
brings an eye for color, a fresh sense of style and a knack for celebrating joyful moments from everyday life.
JOY’S BEST ADVICE FOR HOSTING THE BEST PARTIES
PL AN AHEAD.
Sure, planning ahead isn’t rocket science—but it really is the one thing that will make a party look and feel effortless. Get organized and prep well in advance to keep your day-of stress as low as possible.
FOCUS ON YOUR STRENGTHS.
My career has taught me to put my energy where I shine best. For me, that’s décor, coming up with a theme and styling. For you, it might be cooking or baking. Take shortcuts where you can, and spend your time on the stuff you love.
GO WITH THE FLOW.
The speakers won’t work, the mini soufflés will fall, someone will knock the punch bowl over—party mishaps are bound to happen. Remember that you’re more aware of the issue than your guests, take a deep breath and move on with a smile.
Fill a few colorful carafes with an equally colorful assortment of fresh juices for an easy (and cute!) brunch beverage station.
1. Revolution® Bi-material Sauté Spoon / $25 2. Revolution® Bi-material Slotted Spoon / $25 3. Revolution® Bi-material Slotted Turner / $25 4. Revolution® Bi-material Ladle / $25 5. 1 ½ qt. Tart Dish / $45 6. Camembert Baker / $40 7. 5 qt. Signature Braiser / $325 8. Small Wine Carafe / $30 9. Large Wine Carafe with Cork / $50
Throwing a bridal shower? Going to a bridal shower? Joy suggests skipping the awkward
For a lifetime of exhilarating celebrations and weeknight glasses of wine, this essential lever makes opening bottles a breeze.
games (c’mon, no one really wants to design a “wedding dress” out of toilet paper), thinking in miniature and wrapping up the
kind of gifts you would want.
Pretty and practical, this is the gift you wrap up if you want their undying devotion.
1. Compact Lever Was $130 / House Special $99.99 2. Ice Cream Bowls / $20 each 3. 5 ¼ qt. Signature Rectangular Roaster / $220 4. 9 ½” Stainless Steel Deep Fry Pan / $135 5. 5 ½ qt. Signature Round Dutch Oven / $320 6. 4 qt. Heritage Rectangular Dish / $100 7. Cake Stand (opposite page) / $50 8. Mini Cocotte (opposite page) Was $25 / House Special $19.99
JOY’S SECRETS FOR AN EASY, STYLISH SHOWER
ANY THING MINI IS AUTOM ATICALLY CUTER.
Use the cocottes to make mini cakes, mini soufflés or even to hold non-food party items like craft supplies.
NOT AN EXPERT BAKER?
Pick up a simple frosted cake from the grocery store, and then decorate it yourself (fresh flowers, sprinkles, craft toppers) to make it look totally custom.
PUT YOUR PART Y DÉCOR FRONT AND CENTER.
You’ll get the most bang for your buck if you focus on really decorating one key area (like the dining table) and sprinkling smaller accents throughout.
See more about these essentials for hosting and gifting 5 at lecreuset.com/showers.
JOY’S TRIED & TRUE PARTY TIPS
1 2 3
FOCUS YOUR MENU.
Gone are the days of boring baby showers and bland punch. The more creative the theme, the more memorable the party. So next time you host one, find a theme that inspires you—such as “Sweet Surprise” or “Future Bookworm”—and build your baby shower around the idea. It makes planning as much fun as the party itself!
The best shower food is tiny and handheld. Nobody can resist a tiny pie or a mini waffle. Plus, it’s easier for your guests to eat and enjoy the party when they don’t have to juggle silverware. MIRROR WHAT YOU WANT YOUR GUESTS TO FEEL .
A high-stress host makes guests feel on edge. Make sure you have a few minutes to relax before the shower, and then happily welcome your guests with a drink and great music in the background.
M AKE IT MEMOR ABLE, NOT AWK WARD.
Skip the standard baby shower games in favor of a group activity, like a cute craft. Invite guests to make something to take home or craft something for the guest of honor.
Deviled eggs are a classic party food that feels retro in the best way, or you can use the charming platter to display small snacks or craft supplies!
5 Balance your finger foods with a few bowls of more substantial offerings, such as a grain or pasta salad and seasonal fruit.
7 1. Round Platter with Cutting Board / $100 2. Napkin Holder / $30 3. Petite Salt and Pepper Mill Set / $60 4. Large Multi Bowl / $50 5. Medium Multi Bowl / $40 6. Small Multi Bowl / $25 7. Deviled Egg Platter (at right) / $50 8. 3-Tier Stand (opposite page) / $100
AT HOME IN THE HILLS I
n the luxe environs of Beverly Hills, staying in can be just as grand as going
out. The city is filled with some of Californiaâ€™s finest restaurants, but even their magnetic pull doesnâ€™t always outweigh the appeal of cooking and entertaining at home. With lush, plant-filled terraces, beautiful backyard pools and outdoor kitchens, these California houses practically beg their residents to share them with friends and family. Just ask Dana Slatkin, a jack-of-all-trades (think chef, cookbook author and culinary instructor) who has mastered chic, effortless entertaining at home. She often opens her sprawling, sun-filled residence and hosts cooking classes for a growing roster of A-list foodies who share her passion for living and cooking well.
A LONGTIME VEGETARIAN, DANA COMBINES GRAINS AND VEGETABLES IN UNEXPECTED DISHES, LIKE HER KAMUT PASTA WITH EGGPLANT AND MUSHROOM BOLOGNESE. Slatkin aims to make her students feel comfortable in the kitchen so they, in turn, can make their guests feel comfortable at their next dinner or cocktail party. As students flow from her airy kitchen to the terrace to enjoy the fruits of their labor, one thing becomes clear: a gathering this relaxed, yet this luxurious, isn’t merely a class, or even a party—in the home of such an effortless, elegant host, it’s just a way of life.
CLOCK WISE FROM BOT TOM RIGHT 1 ½ qt. Signature Oval Baker in Palm, 1 ½ qt. Canister with Wood Lid in Palm, Heritage Square Casserole in Caribbean, Deluxe Round Trivet in Palm, 5 ½ qt. Signature Round Dutch Oven in Caribbean.
COOKING OUTSIDE TAKES US BACK TO A SIMPLER TIME. Maybe it’s the fire or maybe it’s the fresh air. Either way, the flame brings out flavors we all seem to have forgotten; the grill invites us back to gather round and reconnect. Hot dogs or whole Chilean sea bass—it’s not what we’re cooking that matters, but how. As the heat shimmers off a charcoal grill from our friends at Kamado Joe, the challenge of cooking comes alive again. We turn steaks and char vegetables, taking our place in a rich American tradition. With a beer in hand and a grill wafting fragrant smoke, it’s easy to lose track of time.
outside 30 LECREUSET.COM
A few colorful trays of snacks and sides will keep us occupied while the meat cooks. Throw a stockpot of corn on the grill to boil or keep a basting glaze warm directly over the flame, and the meal is complete without ever having to go inside. We’ll stay out as long as we can, until the plates are cleaned and the embers fade. Because no matter how simple the meal, sharing it outside makes it something to remember.
THE ESSENTIAL NEW OUTDOOR COOKING COLLECTION FEATURES EVERYTHING YOU NEED FOR A GREAT GRILLOUT, FROM DEVILED EGG PLATTERS TO PAELLA PANS. See them all at lecreuset.com/outdoors.
OPPOSITE PAGE Rectangular Dish with Platter Lid in Marseille, Salt and Pepper Mills in Soleil FROM TOP LEFT Square Skillet Grill in Marseille, 1 ½ qt. Signature Oval Baker in Soleil BOT TOM, CLOCK WISE FROM TOP LEFT Rectangular Dish with Platter Lid in Marseille, Mini Cocotte in Soleil, Large Serving Platter in Marseille, 1 ½ qt. Signature Oval Baker in Soleil, Classic Square Skillet Grill in Marseille, Salt and Pepper Mills in Soleil, Deviled Egg Platter in Marseille, Heritage Linen Tea Towel in Marseille.
Not a Sticking Point
Nonstick is never the prom queen of cookware. Stuck in the shadow of cast iron and stainless steel, it rarely gets the praise it deserves. But like magic, it can release the culinary creations that would have failed us otherwise: perfect omelets, delicate fish, fluffy pancakes. With a background in baking, food photographer and blogger Jonathan Melendez of The Candid Appetite is no stranger to that sort of magic (see: bread rising). Here, he shrugs off any preconceived notions and gives nonstick cookware its moment in the sun. Inspired by his lifetime in L.A. and love of breakfast food, these everyday recipes are sweet, spicy and totally easy to perfect.
Spicy Chorizo and Hatch Chile Hash Browns SERV ES 8 2 tbsp. olive oil ½ lb. Spanish chorizo, thinly sliced
Prepared in Toughened Nonstick 4 ½ qt. Sauté Pan with Glass Lid
First, set a Toughened Nonstick 4 ½ qt. Sauté Pan over medium-high heat and pour in the olive oil. Once the pan is hot, add the chorizo and chilies. Cook until brown and crispy, about 5 minutes.
2 hatch or poblano chilies, seeded and chopped
Meanwhile, rinse the shredded potatoes in a fine mesh
5 russet potatoes, peeled and shredded
to a clean kitchen towel and squeeze out as much of the liquid
1 ½ tsp. kosher salt
chorizo and chilies. Season with salt, pepper and half of the
½ tsp. coarsely ground black pepper
scallions. Stir to evenly combine, and then press down firmly
¼ cup sliced scallions
strainer under cold water until the water runs clear. Transfer as possible. Add the shredded potatoes to the skillet with the
on the mixture with a rubber spatula to even it out. Lower the heat and cook for 15 minutes. Place a large plate (large enough to cover the top of the sauté pan) over the top and carefully flip the pan and the plate over so that the hash browns come out of the pan. Then, slide the potatoes back into the pan for the second side to brown. Cook for another 15 minutes. Remove from heat, slice and serve with the remaining scallions.
Breakfast Tostadas SERV ES 8 2 medium tomatoes, diced ¼ cup diced yellow onion 1 jalapeño, seeded and chopped
Prepared in Toughened Nonstick 9 ½” Shallow Fry Pan
In a small bowl, toss together the tomatoes, onion, jalapeño, cilantro, salt, pepper and lime juice. Taste and adjust seasoning, adding more salt or pepper as needed. Cover with plastic wrap and refrigerate until ready to use. Set a Toughened Nonstick 9 ½” Shallow Fry Pan over
¼ cup chopped fresh cilantro
medium-high heat. Add the breakfast sausage and cook,
½ tsp. kosher salt
crumbling with a wooden spoon, until browned and crispy,
½ tsp. black pepper
about 10 minutes. Transfer to a paper towel-lined plate and
juice of 1 lime
set aside. Add the refried beans to the same skillet and mash
½ lb. breakfast sausage
with the back of a spoon. Cook on low until heated through.
(1) 15-oz. can refried black beans
Set another fry pan over medium-high heat. Once it’s hot,
8 large eggs 8 store-bought corn tortilla tostadas
cook the eggs 2 at a time, sunny side up. Transfer to a plate or platter and continue frying the remaining eggs. While eggs are cooking, start assembling the tostadas.
1 cup shredded Monterey Jack cheese
Spread the tostadas with black beans and top with the
2 medium avocados, pitted, peeled and sliced
salsa made earlier. Serve immediately.
browned sausage, cheese, a fried egg, avocado and the
Roasted Balsamic Strawberry Skillet Cake SERV ES 8 – 1 2 STRAW B ER R IES :
Prepared in Toughened Nonstick 11” Deep Fry Pan
Preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.
1 lb. strawberries, hulled and halved
In a medium bowl, toss together the strawberries, honey,
2 tbsp. honey
Transfer to the prepared baking sheet (along with the
1 tbsp. balsamic vinegar
juices) and roast in the oven until slightly charred, about
1 tbsp. olive oil
15–20 minutes. Remove from oven and set aside.
pinch of salt
balsamic vinegar, olive oil and salt until evenly combined.
To make the cake, whisk together the flour, sugar, baking
powder, salt and cardamom in a large mixing bowl. In
2 ½ cups all-purpose flour
a separate bowl, whisk together the eggs, buttermilk,
½ cup granulated sugar
melted butter and vanilla. Make a well in the center of the
1 tbsp. baking powder
dry ingredients and pour all of the wet ingredients in the
½ tsp. salt
center. Stir with a rubber spatula until just combined.
½ tsp. cardamom 2 large eggs, room temperature 1 ¾ cups buttermilk 4 tbsp. (¼ cup) unsalted butter, melted and cooled 1 tsp. vanilla extract
Lightly grease a Toughened Nonstick 11” Deep Fry Pan with cooking spray and then pour in the batter. Top with the roasted strawberries and about half of their liquid. Bake until golden brown and a toothpick inserted in the middle comes out clean, about 20–25 minutes. Remove from oven and let cool to room temperature. Serve with powdered sugar or fresh whipped cream.
W H E N H E ’ S N O T E A T I NG DO U G H N U T S ( H I S F I RST LOV E ) O R E X P L O R I N G H I S HOME C I TY O F L .A ., J O N A T H A N SPE ND S H I S T I M E C R E A T I N G AND P H O T O G R A P H I N G DE L I C I OUS DI S H E S F O R H I S B L O G, T H E C A N DI DA P P E T I T E .COM. To view these recipes, visit lecreuset.com/thecandidappetite.
1 qt. Signature Oval Baker in Marseille, Egg Cartons in Marseille and White, Medium Serving Tray in Soleil, 2 qt. Moroccan Tagine.
LEFT TO RIGHT
IT USUALLY GOES LIKE THIS: hot new chef opens a restaurant, then another, builds an empire, launches a line of prepared foods, lands a TV show. Then expands, again. And repeat. But if you’re Jessica Koslow and you find a cheap, south L.A. storefront and you’ve got a knack for making jam, the story starts differently. The chef/owner of L.A.’s beloved Sqirl (and soon, Sqirl Away) began by jarring and selling complex, deeply flavorful, delicately scented preserves. That quickly grew into an unbelievably popular breakfast and lunch spot. It’s an unusual start for a restaurant, but nothing else about her career has been typical: a masters in media theory
at Georgetown, a stint in Bacchanalia’s kitchen, a producer job on the set of American Idol. All led her back to her home state of California, where she’s thrilled the culinary scene with a bright, deceptively simple cuisine that surprises at every bite. At just the right moment in time, Koslow married comfort food and health food, making something fresh, nuanced and wholly her own. Diners fell hard for her menu, which includes savory standouts like the popular sorrel pesto rice bowl, a ‘kabbouleh’ salad and carrot socca. With constant lines waiting at Sqirl and a recent tsunami of media attention, Koslow is working on her next chapter. It’s not the sit-down dinner place you might expect, but something she describes as “takeaway picnic provisions.” If she’s learned anything, though, it’s that sometimes the unexpected is the best place to start.
Sqirl’s much-loved, much-Instagrammed menu is filled with colorful dishes that inspire people to reach for them again and again. You’ll feel the same way about this year’s lineup of House Specials: a selection of essential Le Creuset cookware, offered for a limited time at an incredible value. OUR 2016 HOUSE SPECIAL S ARE BOUND TO BE AS POPUL AR AS SQIRL’S BRIOCHE TOAST: (FROM LEFT, SHOWN IN CARIBBEAN AND SOLEIL) 3 ½ QT. BUFFET CASSEROLE WITH GL ASS LID, 8 ½" TOUGHENED NONSTICK FRY PAN, 2 QT. STAINLESS STEEL SAUCIER PAN WITH LID, 6 QT. STOCKPOT, COMPACT LEVER, L ARGE SERVING PL AT TER, 10 OZ. MORTAR & PESTLE, 9 ½" AU GR ATIN DISH, 8 OZ. MINI ROUND COCOT TE.
Learn more at lecreuset.com/housespecials.
BOLD STATEMENTS Clean, minimal design is once again having a moment, making today’s kitchen a blank canvas for color. It’s time to show off your jarred spices, set out bowls of bright produce and put your favorite hues front and center. This trend was born for Le Creuset’s vibrant, distinctive palette. From Dutch ovens to teakettles, on the stove and on the counter, our signature shades have always been too pretty to hide away. Now, even the most functional kitchenware is getting its time in the spotlight. When storage canisters are this beautiful, they deserve to be noticed.
See all five sizes of our stackable canisters in the new kitchen storage collection at lecreuset.com/storage, or learn more about our hues at lecreuset.com/colors.
FL A ME
CARIBBEAN FROM LEFT TO RIGHT Canister with Wood Lid in five sizes: 23 oz. in Black, 2 ½ qt. in White, 22 oz. in Flame, 2 ½ qt. in Caribbean, 23 oz. in Marseille, 23 oz. in Hibiscus, 1 ½ qt. in Palm, 22 oz. in Soleil, 12 oz. in Cherry.
Wheels up for the West Coast! With spring and summer on our minds, our team headed to California in search of seasonal inspiration: what’s h...
Published on Dec 2, 2015
Wheels up for the West Coast! With spring and summer on our minds, our team headed to California in search of seasonal inspiration: what’s h...