Claudia&Julia's Blog
How to care for your cocottes and keep them looking like new
How many of you have received a casserole as a gift this Christmas? If this is your first cast iron casserole you must be thrilled and eager to try it out. Before you do, grab a pen and paper and take some notes, I’m going to reveal the best little tricks for caring for casseroles and keeping them like new for a long time.
Turkey with Fruit and Mandarin Sauce
The turkey is indispensable at a traditional Christmas meal. Àngels Pallàs's proposal is a recipe of early British traditional cuisine adapted to our tastes. It can be made with a whole turkey by increasing the stuffing ingredients; in fact the original recipe was intended for a whole stuffed turkey.
Galets stuffed with monkfish and prawns
The first course Àngels Pallàs suggested for our Christmas meal is a delicious fish recipe served in galets, one of the typical ingredients of Catalan Christmas cuisine. What she proposes is to make tasty galets stuffed with seafood. If you don't have galets, you can also make it with any pasta you have on hand, as long as it is very large and easy to fill.
Cream of red shrimp
Our dear Stéphane Poussardin (L'Atelier d'Stéphane) returned a few days ago to our showroom to prepare some Christmas recipes. The prawn cream he made with a Le Creuset casserole is very easy to make, and I assure you it's delicious.
Winter Delights: Caro Deer Fondue by Khun Rikon
One of the greatest pleasures that winter brings is undoubtedly enjoying an exquisite fondue. Outside it's cold and the windows are fogged with condensation, but inside the house the warmth of the flame, the smell of melted cheese and the embrace of a gathering with family or friends returns warmth to these icy months.
Cook with Emile Henry Ceramic
Burgundy is a beautiful French region famous for the excellent wines grown in its limestone, mineral-rich soil. This same soil, and the clay it produces, is what Jacques Henry used in the small ceramic workshop he founded in 1850 in Marcigny, in the south of Burgundy.
Julia Child and the Art of French Cooking
Today I want to write about a woman who is a true role model for me. If you know her story, you'll immediately understand my tastes and my style in the kitchen.
Mushroom, Spinach and Shallot Crisp
Yesterday our friend Àngels Pallàs was on We Love Cooking doing a special on savory tarts. One of my favorites was this crispy mushroom, spinach and shallot tart. It can be made in whatever size we want, a large tart or small individual tarts like Àngels prepared yesterday. I hope you enjoy the recipe as much as I did!
Which casserole to buy?
do you recommend?
So I thought it would be a good idea to make a post to clear up doubts.
Mushroom cream with crispy prawns and cocoa cappuccino
This delicious and original recipe was made by our friend Stéphane Poussardin in the Claudia&Julia showroom, We Love Cooking. Stéphane is a good friend who has a beautiful space in Barcelona (L'Atelier d'Stéphane) where he offers market-driven creative cooking workshops and tasting menus for small groups.
Persian Tenderloin in a casserole
Today I bring you a traditional Persian tenderloin recipe, a very tasty and flavorful meat dish, since the tenderloin is served with onion, tomato and lentils flavored with turmeric, cumin, nutmeg and cinnamon, yet it is very easy to cook.
Arugula, Lemon and Toasted Pine Nut Risotto
This delicious risotto can be prepared in a casserole or a pot, or we can even make it in no time in our Kuhn Rikon Duromatic pressure cooker.
