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ELEMENTAL


VENTURING OUT Our search for inspiration is a journey that always takes us somewhere unexpected. This

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COAST TO COAST

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COLORFUL CENTERPIECE

year, we flew from coast to coast, captivated by a common, elemental spirit that links

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RUNS DEEP

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LEGACY OF FIRE AND FLAVOR

Edward Island to the deep, pristine waters of Todos Santos, a beautifully simple way of

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DAILY CATCH

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WARMED BY THE SUN

life emerged. We discovered cuisine, design and culture all shaped by the rhythms of

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ELEMENTAL ELEGANCE

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GATHERING TOGETHER

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ON THE WATER

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DEPTH OF FLAVOR

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TASTING BAJA

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BOLD STATEMENTS

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TRIED AND TRUE

some of the most lovely shores in the world. From the cool, rocky beaches of Prince

nature: rugged, yet elegant; raw, yet restrained; honest, yet layered. Briny oysters pulled straight from the sea, long dinners by the setting sun, handmade tortillas warmed over a fire—we tasted life at its truest. Come along as we explore the joys of the elemental.

LIKE WHAT YOU SEE? SHOP ONLINE AT LECREUSET.COM OR IN STORE THROUGH OUR PREMIER RETAIL PARTNERS.

FRONT COVER Le Creuset’s 5 ½ qt. Round Dutch Oven in Marine. BACK COVER 5 ½ qt. Round Dutch Oven in Oyster.


C OA S T

FROM LEFT TO RIGHT 2 qt. Round Dutch Oven in Oyster and 6 ¾ qt. Round Wide Oven in Marine.

TO C OA S T There’s something special about the coast. Step onto any shore and you feel it. The same power of the ocean. The same freshness and freedom. The same reverence for nature and embrace of things as they are. In this sense, geographical coordinates are irrelevant. Coasts all around the world—warm and cool waters alike—are marked by a common attitude. A common pull toward beautifully distilled, simple living.

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TO LEFT 5 ½ qt. Round Dutch Ovens in Marine and Oyster. TO RIGHT 5 ½ qt. Round Dutch Oven in Oyster. BOTTOM 5 ½ qt. Round Dutch Oven in Marine.

Under a warm southern sun or on cold rocky shores, coastal life is simpler, purer. The people who make their home by the ocean—no matter where that water is—welcome their days with a more relaxed mindset, letting nature lead.

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Time is fluid on the coast. As steady as the sun divides sea and sky, it comes and goes without fuss or hurry. There’s enough of it for the day’s work—and for the little rituals that make each day’s reward.

ABOVE 5 ½ qt. Round Dutch Oven Lid with Gold Knob in Cerise. BELOW 2 qt. Round Dutch Ovens in Marine and Oyster.

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ABOVE 3 ½ qt. Braiser in Flame.

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TO LEFT 5 ½ Round Dutch Oven Lid in Oyster. BELOW 5 ½ qt.

BELOW Mini Round Cocotte in Cerise.

Round Dutch Oven in Marine.

Access to the sea’s treasures keeps coastal cuisine fresh and honest. The food and the culinary traditions are free from overworking, letting the true taste of the place come through, the great force of the ocean never far away.

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If you’re wondering what makes these Prince Edward Island oysters different from the thousands of others grown here, the answer is merroir. In fact, merroir is the very magic of oysters: the idea that oysters reflect the taste of the waters in which they are grown. Just like wine, provenance is part of every oyster’s story. Inside each lustrous, grey-brown shell, there’s a purity of flavor where the elements come through clearly: salt, sweetness, mineral. Best tasted fresh from the ocean, oysters connect us to the world in one sweet, cold jolt. It’s hard to get closer to nature than oysters, shucked amidst the waters where they were raised.

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PREVIOUS PAGE AND THESE PAGES 2 qt. Round

Dutch Oven in Oyster.

The pristine, chilly Atlantic surrounding Prince Edward

regularly shipped around the world to fine restaurants.

Island is ideal for shellfish like mussels and oysters. Oysters

George and Marlene aren’t the type to name-drop, but

have fed the people of PEI for thousands of years, but

word on the street says that when Oprah needed a

when oysters from Malpeque Bay won the coveted prize of

special gift for her friend Bill Gates, she sent a plane to

“tastiest oyster” at the Paris World’s Fair in 1900, the world

this very bay to pick up a few Green Gables oysters.

suddenly turned its attention to the island. “Malpeques” became synonymous for any oyster grown on the island, and can be found at oyster bars around the world today. But a longtime oyster fisher like George Dowdle knows that, although the world might call them all Malpeques, each point on the island produces a different oyster.

The source of the Dowdles’ success and the oysters’ distinct flavor is in the water. And not just the cold, briny Atlantic that flows in and out of the Green Gables cove, enriching the oysters as they grow. Deep, under-the-sea artesian springs nourish the oysters for a month just before they’re harvested. The cold, pure spring water

George and his wife, Marlene, have been raising oysters,

brings a unique sweetness to the shellfish—a flavor you

and other shellfish, in New London Bay for 38 years. Burly,

might even describe as faintly melon-like. George looks

bearded and friendly, George is exactly the kind of island

around: the cold, changing sea, the minerally clay

fisherman you might have been imagining. The kind who

shores, the rocks. It’s a special place. And if you’re lucky

builds his own boat. Who ferries chefs out to the cove to

enough to try one of his oysters, you will taste it all.

give their opinions about his oysters. He is proud of this place and his work—and rightfully so. Their Green Gables bivalves have earned international acclaim and are 12 LECREUSET.COM

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DAILY CATC H The ocean is almost as blue as the small, bluetrimmed fishing boats, called pangas, pulled up on the beach. After a full day of fishing the glittering cerulean waters off the coast of Todos Santos, Mexico, the fishermen have returned. They are smiling. The blue sea has been kind today.

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As the workday rolls easily into late afternoon, a few of

fish with a simple line, but because they have been fishing

the men build a fire on the beach. Others prepare some

these waters for years, their work has become more than

of their catch to cook over the flames and share. The

a livelihood—it’s a way of life. Behind their campfire, deep

camaraderie, the back-and-forth banter, is the mark of

blue waves catch the sun and sparkle, echoing the distinct

men who have worked together for a long, long time.

blue of a Pacific sky. The fish, given a few quick turns in

The small group of hardworking fishermen goes back

a hot skillet over flame, is served with well-earned cold

for generations and makes Todos Santos unique among

beers. As they pass plates around, fathers and sons sharing

nearby coastal villages. In a tradition passed down from

the fruit of their labor, the sun starts to dip lower. Like most

one generation to the next, sons first go out on the boats

rituals in Mexico, it seems to take its time, fading into a

around age 12 or 13 to begin learning the trade. The boats

sunset that signals the end of one daily rhythm—and the

are simple, as are their tools, making their line-caught

beginning of another.

fishing style a true art. What they catch changes with the season. Sometimes small snapper, sometimes whitefish, and occasionally, a large shark. Their catch is sold to restaurants around the region or shipped out, although a few villagers trek down to their boats to buy seafood fresh out of the water. It’s impressive to watch the fishermen deftly reel in fish after 16 LECREUSET.COM

PREVIOUS PAGE FROM LEFT TO RIGHT Extra-Large Double Burner Grill and 10 ¼” Iron Handle Skillet, both in Marine. ABOVE 8 qt. Stockpot in Marine. OPPOSITE PAGE 2 qt. Round Dutch Oven in Marine.


E L E M E N TA L E L E G A N C E CALMING HUES INSPIRED BY THE COAST LOOK RIGHT AT HOME WITH CRISP, COOL DESIGN.

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PREVIOUS PAGE FROM LEFT TO RIGHT, TOP SHELF Espresso Mugs in Marine. MIDDLE SHELF 4 ½ qt. Round Dutch Oven in Oyster, 9” Iron Handle Skillets in Marine and Oyster and 2 qt. Round Dutch Oven in Marine. BOTTOM SHELF 2 ½ qt. Heritage Covered Oval Casserole in Marine. TABLES Pitcher in Oyster, Salt and Pepper Mills in Marine and Heritage Covered Rectangular Casserole in Oyster.

M

INIMAL, MODERN DESIGN IS A STUDY

Picture the deep, changing blue of ocean waters warmed

in essence, in elemental style with staying

by the sun. The pearlescent gray of an oyster shell,

power. The clean, distilled aesthetic has

cracked open as if to reveal a secret. Cool and changeable

defined Scandinavian style for generations,

in different lights, Marine and Oyster share the essence of

but is beloved far beyond points north. Color, especially as

minimal design: the elegance of nature, barely touched

found untouched in nature, is the cornerstone and catalyst

and brought into the home. Drawing inspiration from

for this increasingly popular approach to design. Marine

the world outside results in a purity of design that is at

and Oyster, the newest hues from Le Creuset, capture the

once stylish and timeless.

raw beauty of colors pulled from nature’s palette of sea and shore—the place where cool and warm meet. 20 LECREUSET.COM

4 ½ qt. Round Dutch Oven in Oyster.

FROM LEFT TO RIGHT

Heritage Covered Rectangular Casserole, 4 ½ qt. Round Dutch Oven, Sizzle Platter, 2 qt. Round Dutch Oven and 1 ¾ qt. Saucepan, all in Marine.

NATURAL COLORS HAVE A DEPTH THAT CAN ONLY COME FROM HONEST ORIGINS: THE PLACE WHERE SEA MEETS SKY, WHERE A SHELL CURLS CLOSED.


Warm woods paired with cool marble. Clean white walls called into

FROM LEFT TO RIGHT 2 qt. Round Dutch Oven in Marine,

10 ¼” Iron Handle Skillet in Marine and Heritage Covered Rectangular Casserole in Oyster.

contrast by emphatic pops of color. Muted color palettes that mirror sea and shore. Like the organic, minimal interiors that lead design trends, Marine and Oyster balance the raw with the refined, sophistication with simplicity. The colors celebrate the coast at its most elemental—the beauty of depth and restraint.

TO RIGHT 2 qt. Round Dutch Oven in

Oyster and Mini Round Cocotte in Marine.

BELOW FROM LEFT TO RIGHT 9” Iron

Handle Skillet, 1 ¾ qt. Saucepan and 4 ½ qt. Round Dutch Oven, all in Marine.

NEW ELEMENTAL HUES MARINE AND OYSTER ARE NOW AVAILABLE IN A RANGE OF MATERIALS AND DESIGNS. BROWSE THE FULL COLLECTION AT LECREUSET.COM/MARINE-OYSTER.

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FROM THE WATERS OF THE SMALLEST PROVINCE IN CANADA COME GREAT THINGS. KNOWN FIRST FOR MUSSELS AND OYSTERS, PRINCE EDWARD ISLAND LAYS CLAIM TO SOME OF THE FINEST SEAFOOD IN THE NORTH ATLANTIC. The flavors are so clean and pure the seafood doesn’t need much technique or transformation to satisfy. As a result, the island cuisine is simple, less fussy, more elemental. Humble earns high praise. Malpeque Oyster Barn, a weathered, family-run seafood restaurant perched right on the water, is proof of that. Terry Oatway, the owner, set out to run an antique shop in the second-story space above her sons’ small retail fish business, but their quick success prompted her to serve fresh seafood upstairs instead.

ON THE WATER Over a decade later, the shack has become one of the island’s many icons, renowned for fresh, briny mussels and oysters, along with a family recipe for crispy, pan-fried cod cakes. All summer long, visitors troop in and out of local restaurants like the Oyster Barn for a taste of the sea’s best.

TO LEFT 4 ½ qt. Round Dutch Oven in Marine.

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The island’s unique geography of convoluted bays, inlets and coves contributes to over 30 flavor variations in the famous PEI oysters, and locals spend their seasons fishing for everything from clams to mackerel to scallops. Every season brings a new offering: tuna from the deep sea, sweet clams in summer. The surrounding ocean is friend and force, a constant to respect and explore. For native islanders, PEI’s rich aquaculture is more than a tourist attraction and more than a livelihood. It’s a centuries-

FROM LEFT TO RIGHT

4 qt. Toughened Nonstick Shallow Casserole/Braiser with Glass Lid, 8” Toughened Nonstick Fry Pan, Condiment Pot with Spoon in Cerise, 3 qt. Toughened Nonstick Saucepan with Helper Handle and Glass Lid, Soufflé Dish and 6 oz. Heritage Oval Au Gratin Dish, both in Cerise.

old way of life, a reason to take pride in this bountiful place.

OUR NEW TOUGHENED NONSTICK COOKWARE IS IDEAL FOR HEALTHY, EASY COOKING. SEE THE FULL COLLECTION AT LECREUSET.COM/ TOUGHENED-NONSTICK-COOKWARE. 2 LECREUSET.COM

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Tasting Baja BAJA’S ON-THE-RISE CUISINE IS AS FRESH AND FUN ON EXPERIMENTAL TASTING MENUS AS IT IS AT FAMILY DINNERS. 28 LECREUSET.COM

T

o most of the world, Baja cuisine once meant cheap beer and fish tacos. Real Mexican families who have lived and cooked on the peninsula for generations could tell you otherwise, but it’s taken time for the Mexican states to come into their own as a region with

FROM LEFT TO RIGHT 6 ¾ qt. Round Wide Oven in Marine, Large Multi Bowl and Small Multi Bowl, both in White, 1 ½ qt., 23 oz., 22 oz., 12 oz. and 2 ½ qt. Canisters with Wood Lid, all in Marine.

gastronomic credibility. Home cooking in Baja can be credited for many of the trends now driving this culinary evolution. For centuries, meals in Mexico have been made by and for busy families—often with ingredients raised or grown just miles from the family table. Young children lend a hand in the kitchen, along with everyone else; the finished, family-style platters are colorful and comforting. 2017

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ABOVE Wine Carafe with Cork and 12” Serving

Platter, both in White, and Original Lever.

BAJA IN A BOTTLE Baja California’s new globally-acclaimed restaurants and wineries are building on what has always been here:

6 ¾ qt. Round Wide Oven and Heritage Covered Rectangular Casserole, both in Marine.

When you think wine country, you probably

fresh seafood pulled from the Pacific, a Mediterranean-

don’t think Mexico. It might be time to think

like climate for growing beautiful produce, including

again. The Valle de Guadalupe, located in

olive trees and grape vines, and centuries of rich culinary

northern Baja California, is considered one

traditions. Connecting Baja cuisine from the northern

of the most dynamic new wine regions in

tip of the peninsula down to its southernmost point is

the world. No signature grape dominates

a laidback attitude that charges the cuisine with a

production here; instead, you’ll find a vast

distinct energy. In fact, a casual family dinner at home

range of grapes and blends made by

in Todos Santos has more in common with a multi-

wineries whose goal is to experiment boldly

course menu at one of northern Baja’s chicest restaurants

in pursuit of good wine. If you can’t take a

than you might expect: a focus on fresh, a certain

trip to experience this surprising, delightful

irreverence that doesn’t make food too ‘precious’ and

adventure of a wine country yourself, look

the simplicity of quality ingredients.

for Baja wines at your local bottle shop.

ABOVE 9 ½” Stainless Steel Deep Fry Pan, 2 qt. Stainless Steel

Saucepan with Lid and 6 ¾ qt. Round Wide Oven in Marine.

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STANDING OVER A MASSIVE FIRE,

Chef Mike Lata is watching the hot coals work their magic.

An army of Le Creuset Doufeus is perched over the embers, each vessel heaped with a mound of gray coals intermittently glowing orange. This is cooking at its most elemental. And this is what Mike Lata does best: transforming simple ingredients into something unexpected and

Tried

True

CHEF MIKE LATA SHARES TEN LE CREUSET ESSENTIALS FOR GOOD COOKING —IN HIS RESTAURANTS, AT HOME AND OVER OPEN FLAME.

bright. Known for his passionate support of local farmers, fishermen and purveyors, Lata has charmed the people of Charleston and beyond with his James Beard Award-winning cuisine at restaurants FIG and The Ordinary. All this success is born of his belief that the elements of great

“If you want to cook simple, wonderful food, you need simple, wonderful cookware,”

cooking are simple: quality ingredients and quality cookware. Lata, a longtime friend of Le Creuset, has relied on Le Creuset cookware for years, but a few pieces make his “must have” list for their simplicity and endless versatility. These are the pots and pans he packs in his luggage. And leaves out on his stove everyday. And trusts with his morning coffee. “If you want to cook simple, wonderful food, you need simple, wonderful cookware,” he explains. “These are my ten Le Creuset essentials for my favorite kind of cooking.”

1

“I even took it with me in my luggage!”

“I love this pan because it’s hassle-free from start to finish. I cook a lot of fish at home, and to me, there’s no easier way than with this nonstick skillet. You don’t have to use a lot of fat or get the pan super hot to prevent sticking. When I’m finished using it, I rinse it out, wipe it off and put it right back on the stove where it lives. I even took it with me in my luggage to Palm Beach to make an omelet for Chef Daniel Boulud!“ 9 ½" NONSTICK SHALLOW FRY PAN / $105

2

“I like this for baking casseroles and gratins. I also often use oval bakers as family-style serving dishes, when you might traditionally see a copper dish or a platter.“ 2 ¼ QT. SIGNATURE OVAL BAKER / $160 Photo by Andrew Cebulka courtesy of Charleston Wine + Food

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3

“If you want a one-potwonder workhorse, this is your gal. It’ll make anything from gumbo to braised short ribs or chicken stock. Even if I’m only serving 2–4 people, I use this pot and make plenty— especially because the kind of food you cook in here is delicious and freezes well.“

“I like to cook with this pot over open fire, where I actually place the Doufeu on the earth and then shovel hot coals into the lid. This is an idea I had while in Croatia eating goat cooked under a traditional peka, which cooks in a similar fashion.“ HERITAGE ROUND DOUFEAU / $310

7 ¼ QT. ROUND DUTCH OVEN / $370

4 “I use mine every day. This stoneware version of the kitchen staple retains heat better than the typical glass versions.“ FRENCH PRESS AND COFFEE SET / $170

5

9

6

“Think: baked stuffed pasta, steamed mussels, creamy risotto, or veal blanquette.“ “I would definitely call this an essential. Why? It’s so uninspiring to use cheap or disposable versions of pans that hold pounds of precious meat and expectations. I use mine every year for Thanksgiving when I cook a 23-lb. turkey spatchcocked over stuffing.“ RECTANGUL AR ROASTING PAN WITH NONSTICK R ACK / $270

7

“Perfect for one or two portions.”

1 ½ QT. BR AISER / $200

10 “I think it's romantic

“I love this pot for building dishes like anglaises, risottos, polenta, grits and more because the rounded sides make it easy to keep ingredients out of the corners of the pan.“

“With all the same functionality and performance as its bigger sisters, this small cast iron Dutch oven is perfect for one or two portions. I’ve been serving my fish stew at FIG in these for 10 years.“

to cook bouillabaisse in this pot. And when I do, I like the drama of placing the bouillabaisse in the center of the table and serving it family-style right from the pot. The sheer beauty of this piece makes anything cooked in it taste better.“

3 ½ QT. STAINLESS STEEL SAUCIER PAN / $250

1 QT. ROUND DUTCH OVEN / $130

7 ½ QT. BOUILL ABAISSE POT / $355

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Photo by Andrew Cebulka courtesy of Charleston Wine + Food


COLORFUL CENTERPIECE 2 LECREUSET.COM

COLOR IS CLASSIC.

So while rustic wood

tables and natural linens have their moment, stay one step ahead of the trend by setting Le Creuset’s vivid, colorful Tableware against your neutrals. The contrast certainly makes a style statement—but shouldn’t every table? Or, play it cool and go tone-on-tone, layering table linens in the same shade of your favorite stoneware plates and bowls. With their refined lines, elegant profile and signature three-ring accent, the bright plates, bowls and serving pieces can brighten a casual family meal or add drama to an elegant dinner party.

FEATURING LE CREUSET’S ICONIC THREE-RING DESIGN, VIBRANT NEW TABLEWARE IS COMING SOON IN A RANGE OF SIGNATURE COLORS AND PIECES.

TO LEFT 8 ½” Pasta Bowls in Marine and Flame,

10 ½” Dinner Plates and Soup Bowl, both in Palm.

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LEGACY OF FIRE AND FLAVOR IT’S BEEN SAID THAT THE STOVE IS THE HEART

mountains. Her cooking, which she shares with family

of the kitchen. For Doña Ramona, a celebrated Baja

and with traveling groups of students, is equally

potter and cook, this couldn’t be more true. Fifty years

connected to the land she calls home. Cooked over open

ago, her husband built the simple outdoor kitchen she

flame, this mountain desert cuisine is unfussy and

still commands today, fashioning the great, wood-fired

authentic, with deep, complex flavors that recall centuries

stove from local mud and clay. That’s love.

of regional tradition.

So is the work of Doña Ramona’s hands. From her humble yet beautiful earthenware to her hand-formed tortillas, everything she makes is a testament to the elemental power of turning the earth’s gifts into something worth sharing. Doña Ramona’s pottery, now used in some of the finest restaurants in Todos Santos, is made from riverbed clay gathered in the surrounding

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OPPOSITE PAGE Mini Round Cocottes in White, Flame and Soleil and 10 oz. Mortar and Pestle in Flame. ABOVE 5 ½ qt. Round Dutch Oven in Flame.

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FROM LEFT TO RIGHT 2 qt. Round Dutch Oven, 10 ¼” Iron Handle Skillet and 10 ½” Dinner Plate, all in Flame.

Recognizing her unique talent and perspective, Mexico

This passion for cooking and making is almost primal.

has named her a ‘state cultural treasure.’ As Doña

It’s what motivated Doña Ramona’s husband to build

Ramona works, turning mud into a graceful vessel

a stove before he built anything else. It’s what drives

or grinding beef for traditional machaca, her strong,

Le Creuset to transform raw iron into colorful cookware.

wrinkled hands lift up all of Baja. Here, miles and miles

It’s the inspiration for a million meals, a thousand flavors.

from Le Creuset’s foundry in Northern France, with the

Doña Ramona’s rustic kitchen, tucked in the mountains

flames in her stove crackling, the connection they share

near Todos Santos, reminds us that our deepest, truest

is suddenly clear. Le Creuset’s story, written across

connections will always be those we make with the earth

decades in kitchens both grand and humble, celebrates

and with each other.

our fundamental call to nourish the ones we hold dear.

ABOVE Le Creuset’s 5 qt. Oval Dutch Oven

with Gold Knob in Cerise.

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WARMED by the SUN In Todos Santos, midday slides into late afternoon with a spill of sunlight. This is the hour for siesta, a sacred time for resting—in the shade for a

EXPLORE THE CHARMING CAFÉ COLLECTION IN FULL AT LECREUSET.COM/CAFE-COLLECTION.

FROM LEFT TO RIGHT

Espresso Mugs, Mug and 27 oz. French Press, all in Marine.

nap or around a table crowded with small mugs of coffee and tumblers of tequila. Taken extra sweet with streams of raw sugar stirred in, the coffee brightens smiles as the tequila warms spirits. This happy afternoon ritual stretches on while shadows do the same, lengthening eventually into dusk. The cups will be cleared away and the day’s work finished, but for now, the traded jokes and conversation linger.

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Gathering Together On Prince Edward Island, a group of hardworking fishermen and artisans transform the fruit of land and sea into a feast worth sharing. 5 ½ qt. Round Dutch Oven in Oyster.

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T

he open kitchen is crowded with a busy troop

just-steamed clams, crusty bread, local vegetables and

of people who see potential everywhere

plenty of wine to wash it down.

they look. A freshly-picked heap of tart, tangy berries? The perfect reason to cook

down some ruby-colored preserves. Wild onions growing along the road? Just right to throw in with the rest of the alliums for flaky, oven-roasted fish. This is the way of makers and always has been. Where others see things ordinary or overlooked, makers and gatherers know what they could be, how they could taste. And they’re willing to put in the time and work to bring them to fruition.

On this island, everyone has something to bring: a handful of delicate foraged mushrooms, aged cheese, homemade charcuterie, a crate of cold, briny oysters harvested just an hour ago. This casual dinner is a celebration of craft, spontaneity, friendship and the place where they all collide. Of course, some of the sweetest meals, on the island and far, far from here, often work just like this. People who love food make something to share. Dishes arrive and collect on a

Famous for its red clay soil and teeming Atlantic waters,

counter or a table, like driftwood on a shore. Finally,

Prince Edward Island has always been fertile ground

someone opens a bottle and a meal is made by and for

for artisans and producers. Agriculture here is humble,

the gathered, grateful group.

however, and the fresh fish, cheeses, jellies and breads are generally made and served without a lot of fuss. Good food is appreciated as the result of good, hard work—a fact proven by this buffet counter laden with fresh oysters,

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ABOVE FROM LEFT TO RIGHT Salt and Pepper Mills and 8 qt. Stockpot, both in Oyster, 5-piece Utensil Set with Crock in Marine, Deviled Egg Platter, 5 ½ qt. Round Dutch Oven, both in Oyster, and 1 ¾ qt. Saucepan in Marine. TO RIGHT 5 ½ qt. Round Dutch Oven and 5-piece Utensil Set with Crock, both in Cerise.

OUR NEW CRAFT SERIES KITCHEN TOOLS ARE MADE FOR MAKING.

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Depth of Flavor

Semolina Focaccia Prepared using the Rectangular Dish with Platter Lid TOTAL TIME: 2 HRS. PLUS REST TIME

Coastal cuisine is marked by freshness and simplicity. But from coast to coast, differences in flavor and traditions do stand out. In traveling to waters warm and cold, we discovered authentic dishes that let the true taste of a place shine through. Our latest

Mexico: two dishes representing the cuisine of each

Beer Steamed Clams with Fennel & Tarragon

coast. While the techniques are simple, the recipes

Prepared using the 6 ¾ qt. Round Wide Oven

deliver complex flavor that’s anything but. We hope

TOTAL TIME: 45 MINS.

collection of recipes is directly inspired by our journey to Prince Edward Island, Canada and Todos Santos,

SERVES 4

you’ll taste the same freshness, passion and tradition in these dishes as we did while roaming the coasts.

2 tbsp. olive oil 1 bulb fennel, cut into ¼-inch pieces 2 celery stalks, cut into ¼-inch slices 1 medium shallot, diced 1 large clove garlic, minced 8 dozen Littleneck clams, cleaned 1 (12 oz.) bottle of pale ale beer 2 tbsp. butter 1 tbsp. chopped tarragon, plus leaves for garnish 1 tbsp. chopped parsley, plus leaves for garnish Sea salt Freshly ground pepper

1 In a Le Creuset Round Dutch Oven, heat olive oil over medium-high heat. Add garlic, shallots, fennel and celery and sauté until translucent. 2 Add clams and beer, reduce heat to medium, cover and

steam until clams are opened. Remove open clams and place in a serving bowl, discarding any unopened clams. 3 Return to medium heat and bring beer to a simmer. Whisk in butter, one tablespoon at a time, until melted. Stir in chopped tarragon and parsley. Season to taste with salt and pepper. 4 Pour hot beer sauce over clams. Garnish with tarragon

and parsley leaves. Serve with foccacia or other crusty bread.

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SERVES 6

2 cups all-purpose flour, plus more for dusting 1 cup semolina flour 1 tbsp. kosher salt ½ tsp. instant (rapid-rise) yeast 1 ½ cups warm water ¼ cup extra virgin olive oil, divided 1 clove garlic, sliced thinly 1 large shallot, sliced thinly ½ tsp. coarse sea salt 8 tsp. smoked paprika 1 tbsp. grated Parmesan, divided 1 tbsp. fresh parsley, chopped

1 Mix flours, kosher salt, yeast and water together in a large mixing bowl. Stir with a wooden spoon until all flour is incorporated, scraping the bottom of the bowl. Dough will be wet and tacky. Cover bowl tightly with plastic wrap and let sit at least 10 hours, up to 18 hours. 2 Uncover dough. It should have more than doubled in volume. Turn the dough out onto a well-floured surface and sprinkle with flour. Use floured hands to fold and shape into a small rectangle, about 6” by 12”. 3 Pour 2 tbsp. of olive oil in the bottom of the Le

Creuset Rectangular Baking Dish and add the dough rectangle, turning to coat all sides in oil, making sure the bottom is well coated. Press and stretch dough into the corners, being careful not to deflate dough. Cover tightly and let sit in a warm spot for 2 hours. 4 Preheat oven to 400°F. Uncover dough and scatter with garlic and shallots; use fingers to make deep indentations into the dough. Mix the coarse salt and paprika together and sprinkle over dough; then sprinkle with half of the Parmesan cheese. Pour remaining 2 tbsp. olive oil over the top. Cover with the Platter Lid and bake for 15 minutes. Remove lid and bake another 15–20 minutes, until top and bottom are browned. If top is not browning, increase heat to 425°F for the last few minutes. 5 Remove from oven and carefully remove bread from baking dish. Let cool on a rack for 5 minutes. Garnish top with chopped parsley. Serve bread on platter lid.

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Skirt Steak Asada with Charred Turnip Salsa Prepared using the Paella Pan TOTAL TIME: 1 HR. PLUS MARINATING TIME

SERVES 4

STEAK

SALSA

2 tbsp. extra virgin olive oil 4 cloves garlic, minced 2 tsp. ancho chili powder 2 tsp. chipotle chili powder 2 tsp. ground cumin Juice from 2 oranges & 2 limes Juice from ½ of a grapefruit 1 tbsp. Worcestershire sauce 1 tbsp. honey ½ tsp. kosher salt 1 ½ lbs. skirt steak cut to 6-in. 12 fresh corn tortillas 2 limes, cut in wedges ½ cup pumpkin seeds, lightly toasted ½ cup fresh cilantro leaves

1 ½ lbs. peeled turnips, sliced ½-in. 2 tsp. vegetable oil, divided ¼ cup red onion, minced 1 tsp. jalapeño pepper, minced 2 tbsp. extra virgin olive oil 2 tbsp. sherry vinegar 2 tbsp. honey Dash of hot sauce ½ tsp. kosher salt 8 tsp. fresh black pepper 2 tbsp. chopped fresh cilantro

1 Heat 2 tbsp. olive oil in a Le Creuset Skillet over medium heat, add garlic and cook while stirring until fragrant, about 30 seconds. Add chili powders and cumin, stirring for 1 minute more. Scrape oil, garlic and spices into a medium bowl. 2 Add orange juice, lime juice, grapefruit juice, Worcestershire sauce, honey and salt to the chili powder mixture and whisk to combine. Pour marinade over skirt steak in a large zip-top bag, close bag, massage and refrigerate for at least 2 hours and up to 6 hours. 3 For the salsa, heat the Le Creuset Paella Pan over medium-high heat and brush lightly with ½ tsp. vegetable oil. Cook turnip slices until charred on both sides, about 3–4 minutes per side. Remove and cut turnips into a ½-inch dice, and then toss with red onion and jalapeño. Whisk together olive oil, vinegar, honey, hot sauce, salt and pepper; pour over turnips. Chill salsa and stir in cilantro just before serving. 4 Remove steak from bag and wipe away excess marinade. Heat the paella pan over medium-high heat and brush with 1 tsp. vegetable oil. Cook steaks in batches until well-browned and slightly charred on both sides, about 10–12 minutes total. A thermometer should read 135°F for medium. Let steaks rest for 5 minutes, and then slice against the grain. 5 Serve steaks family-style with warm tortillas, turnip

salsa, and garnished with pumpkin seeds, lime wedges and additional cilantro leaves. 50 LECREUSET.COM

Baja Style Ceviche with Lime, Cilantro & Coconut Milk Prepared using the Tapas Dish TOTAL TIME: 1 HR.

SERVES 4

1 ½ lbs halibut (or other white meaty fish), skinned, de-boned and cut into ¾-inch cubes ½ cup freshly squeezed lime juice 1 cup carrots, cut into ¼-inch dice 1 cup tomato, seeded and cut into ¼-inch dice 1 cup red onion, diced 1 jalapeño, seeded and diced ½ of a (13 ½-oz.) can full fat coconut milk 2 tbsp. chopped cilantro, plus leaves for garnish 1 green onion, sliced ¼-inch on the bias Sea salt Crackers Hot sauce

1 In the Le Creuset Large Multi Bowl, combine halibut and lime juice. Refrigerate and allow to marinate for 10–20 minutes. 2 Add carrots, tomatoes, red onion, jalapeño, chopped cilantro and coconut milk and gently stir to combine. Season to taste with sea salt. Transfer to the Le Creuset Tapas Dish for serving. 3 Garnish with cilantro leaves and green onion.

Serve with crackers and hot sauce.

FIND MORE ESSENTIAL RECIPES AT LECREUSET.COM/RECIPES. 2017

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BOL D

S TAT EM E NT S TEXTILES TELL A STORY.

The bold fabrics and authentic patterns

bring color and life to today’s minimal and elemental design trends. Against warm woods and cool neutrals, a vivid, handwoven Mexican blanket pops. In the same way, Le Creuset’s rich color palette accents kitchens and brightens tables. Our signature shades are inspired by the richness of real life—from finely-ground spices to the technicolor blankets woven on a family-owned loom in Todos Santos.

SEE OUR FULL RANGE OF SIGNATURE SHADES AT LECREUSET.COM/EXPLORE-BY-COLOR.

Mills in White, Marseille, Flame, Cerise, Soleil and Palm.

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M ARI N E

C E RI S E

F L AM E

M AR S E I LLE

OYSTE R

PALM

C ARI B B E AN

SOLE I L

H I B I SCU S

WH ITE

STAI N LE S S STE E L

2017

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C-LBK.17

ELEMENTAL

Le Creuset 2017 Lookbook  

We have so much to share and celebrate in our latest edition of the Le Creuset lookbook. We hope you’ll experience the same joy of discovery...

Le Creuset 2017 Lookbook  

We have so much to share and celebrate in our latest edition of the Le Creuset lookbook. We hope you’ll experience the same joy of discovery...