Claudia&Julia's Blog
My experience with the De Buyer iron skillet
Many of you ask us about those classic pans everyone talks about. The ones people say make food taste better, and bring back the flavor of grandma's cooking. Well, those pans are the De Buyer iron pans. Those pans that turn black, and the blacker they are, the tastier the food!
Le Creuset Cast Iron Skillet Pans
One of the skillets we sell the most in the store is the Le Creuset skillet. As you know, at Claudia&Julia we specialize in cast iron cookware, and we want to answer the most common questions about one of Le Creuset’s most iconic pieces, the skillet, and explain why we’re big fans of this skillet, which is as versatile as it is beautiful and durable.
Veal Entrecôte with Chimichurri
Chimichurri is a traditional Argentine sauce that is ideal for accompanying meats. Its preparation is very simple and we can customize it with the spices we like best. I always recommend letting it rest for a couple of days before using it, as this will make its flavor more pronounced and the result even tastier. Of course, if you haven't planned ahead to make it in advance, you can prepare it on the spot.
Roast Chicken Sandwich with Cheddar & Brie Cheeses
Patri, author of Sabores y Momentos, reminds us that there are other ways to make the most of leftovers from the day before than just reheating them. Today she presents a super-appealing idea to turn leftover chicken into the perfect dinner you won't leave a scrap of.
How to make crêpes at home: get the most out of your cast-iron crêpe pan
A few days ago I was talking with Miriam, from the blog El Invitado de Invierno, about some of the products in the shop and she told me how happy she was with the crêpe pan since she uses it a lot. Hearing about the recipes she makes and how often she uses it, she conveyed such enthusiasm that I couldn't do anything but ask her to talk to us about crêpes and give us some good tips to make the most of the pan. I'll leave you with her post!
Blinis with cream cheese and quail eggs
Today we welcome Raquel Carmona, whom you will not only know from her food blog Los Tragaldabas, but also as co-author of the book La Mesa del Pecado, which was recently awarded the "Best Innovative Cookbook" (Spain), a prize granted by the Gourmand World Cookbook Awards 2014.
Le Creuset cast iron products: benefits and usage tips
Today I want to talk about a material that is my greatest ally in the kitchen and makes me feel completely confident when preparing my dishes: cast iron, and especially to share all the secrets to learn how to cook with and get the most out of Le Creuset cocottes, skillets, and grill pans.
French Toast
Carmen, author of the food blog Yerbabuena en la Cocina, brings us a recipe today that will be very useful, as it will help you make the most of some things you thought were gone. It's extremely easy to prepare and everyone in the household will love it, getting out of bed at the mere smell of what's cooking!
Cantonese chicken (Szechuan chicken)
Carmen, from the food blog Yerbabuena en la cocina, brings us a recipe with oriental inspiration that will fill the house with exotic aromas and surprise our diners. It’s a very easy recipe to prepare — do you dare to try it?
Ricotta gnudis, roasted garlic and sun-dried tomatoes
Our dear Loreto, the food blogger from Sabores de Colores, takes us to Italy today—not with a typical Italian pasta recipe, but with a delicious gnudi recipe. To make it, she used, as you can see in the photos, the Mineral B iron skillet from De Buyer. Curious to discover this recipe with an Italian flair?
Honey-Glazed Lamb with Red Cabbage Confit
Today we welcome Carmen as a contributor, author of the food blog Yerbabuena en la Cocina. Her first suggestion will make you take note, as you will surely see in this recipe a fantastic idea to delight the guests at your next family meal. Don’t miss this honey lamb, which Carmen pairs with red cabbage jam to treat everyone present to a perfectly rounded dish.
What utensils should I buy for my induction cooktop?
Many new kitchens today incorporate induction cooking, which due to its particular operating characteristics and being a relatively new concept raises many questions when buying the cookware suited for it.
