That’s right, your favorite French cookware is releasing their first cookbook this October. Not only does it have some seriously beautiful photography loaded with enviable dutch ovens and cast iron, its pages are bursting with French recipes broken down to feel totally approachable.
Le Creuset, the pioneering manufacturer of enameled cast iron cookware, will publish for the first time ever, a cookbook. We’re so excited! And you should be too. We had the chance to take a sneak peak at a digital copy and man, it is stunning. Traditional French dishes and French-inspired recipes fill the pages all while demystifying the often stuffy and seemingly-complex cuisine.
The over eighty recipes not only bring new recipes into your kitchen, they teach you about the culture and cuisine of France. Think soufflé, Coq au Vin, Boeuf Bourguignon, Croque Madame, Clafoutis and more. The book reveals that French cooking isn’t all about secret recipes and tricks. Keep your eye out for this book in mid-October, it’s about to become one of those staple cookbooks you reach for time and time again.
Check out one of the recipes from the book below, the cheese soufflé.
All images by Peter Frank Edwards, Courtesy of Le Creuset
- 2 ½ tablespoons unsalted butter
- 2 tablespoons freshly grated Parmesan cheese
- 2/3 cup half-and-half
- 1 fresh thyme sprig
- 2 tablespoons all-purpose flour
- 4 ounces crumbled fresh goat cheese or freshly
- shredded cheese such as Gruyère
- ½ teaspoon kosher salt
- ¼ teaspoon dry mustard
- Pinch of freshly grated nutmeg
- 2 large egg yolks
- 3 large egg whites
- 1/8 teaspoon cream of tartar
- Honey for drizzling (optional)
- Preheat the oven to 375°F.
- In a medium saucepan over medium heat, melt the butter. Remove from the heat and brush a small amount of the melted butter inside a 1-quart soufflé dish. Sprinkle grated Parmesan over the walls of the dish, shaking and rotating the dish to cover the surface evenly. Tap out the excess. Place the
- dish in the refrigerator while making the batter.
- In a small saucepan over medium low heat, warm the half-and-half and thyme until the mixture begins to steam. Keep warm over very low heat. In another saucepan over medium heat, warm the remaining melted butter.
- Whisk in the flour and cook 2 minutes, whisking constantly. Do not let the
- flour brown.
- Discard the thyme sprig. Whisking constantly, add the warm half-and-half in a slow, steady stream to the saucepan with the flour mixture. Cook until the mixture thickens and comes to a simmer. Remove the pan from the heat, add the goat cheese, salt, mustard, and nutmeg, and stir until smooth.
- In a medium bowl, beat the egg yolks. To temper the yolks, add half the warm half-and-half mixture to the bowl, 1 to 2 tablespoons at a time, whisking between each addition. Whisk in the remaining half-and-half mixture. Set aside to cool to room temperature.
- In the bowl of a stand mixer with a whisk attachment and set on low speed, beat the egg whites until frothy. Add the cream of tartar and a pinch of salt, then beat on high speed until the mixture forms firm, glossy peaks. Fold the beaten whites into the egg yolk mixture in thirds, taking care to avoid
- deflating the whites.
- Pour the batter into the prepared soufflé dish. Bake until puffed, browned, and set, 22 to 25 minutes. Serve immediately, drizzled with honey, if using.
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