A passion for food + fashion

Posts Tagged ‘Le Creuset’

The Valentine’s Dinner Dilemma

In Food on February 10, 2011 at 10:46 pm

I love my husband, I love restaurants, but I hate going out to eat on Valentine’s Day mostly because I dread having to inhale the cloying smog of 50-odd competing perfumes in an enclosed space. It seems that February 14 unleashes the inner spritzer in so many of us. This year, we’re just not doing it and instead are staying in for a cozy night of fondue. On Monday I plan to hit the Cheese Store of Beverly Hills to pick out some Gruyère, Appenzeller and Emmentaler to make my grandmother’s recipe for cheese fondue. It’s a show stopper, just like the woman herself! Everyone in my family makes this fondue, and we all have the same fondue pot in different colors. Mine is in a fabulous discontinued flame orange—a present from our friends Booth and Adam. But the cherry red pictured above from Le Creuset would make a great gift for your Valentine, don’t you think?

The Onion Eaters

In Food on February 8, 2009 at 8:43 am

steak

How can a vegetable that is so cruel be so sweet? We’re talking about onions here. I absolutely refuse to get anywhere near a raw one if I’m wearing mascara. But I looooove them all the same, and after reading my former colleague and CALIFORNIA COOK columnist extraordinaire Russ Parsons’ story on caramelizing onions a couple of weeks ago in the Los Angeles Times, have been obsessing about making a pot of my own. And by “my” I mean “my husband’s.” He is the official onion handler in the house, and so yesterday afternoon, he hauled out the mandolin (two days in a row!) and sliced up several huge onions. These were drizzled with canola oil in a 3 1/2- quart Le Creuset dutch oven and sprinkled with some sea salt. Note: We were only caramelizing the three large onions we had on hand; Russ’s instructions call for six large onions, as well as a 7-quart dutch oven. If you’re going to all this work, better to make a huge amount as Russ suggests, especially since the onions keep for a week in the fridge.

I’m going to let Russ’s story speak for itself—it is required reading with great tips and techniques. I’m told it was the most emailed LA Times story the day it ran—which was the day after the inauguration I might add. And any onion eater will see why. And to echo Russ, stir, stir and stir some more. Ours ended up spooned over perfectly grilled New York steaks. Oh my god. So sweet,rich, complex, like having dinner and dessert all at once. We plan to use the leftovers next week on homemade pizza. Stay tuned!

Onions begin to soften.

Hour #1: Onions begin to soften.

Swimming in liquid.

Hour #2: Swimming in liquid.

Onions beginning to darken; house smells amazing

Hour #3: Beginning to darken; house smells amazing.