Claudia&Julia's Blog

Our contributor Virginia, from the gastroblog Sweet & Sour, brings us a perfect recipe for mushroom season: meat pies with black trumpets. A recipe that creates happiness at home: a delicious combination of flavors with an irresistible presentation.

How nice it is to remember that there are things that, without elaborate preparations, are absolutely delicious! Our friend Míriam, well known for her blog El invitado de invierno, knows this very well. Today she tells us how she enjoys some prawns cooked in the Le Creuset cast-iron skillet (everything cooked on iron tastes even better, right?), and she pairs them with a homemade aioli that you'll want to finish by dipping bread into.

I'm excited. You might think I'm exaggerating, but it's true, and I'll tell you why.

Months ago already, from time to time there have been magazines showing interest in our smoker. They are interested because it's rarely seen here, we brought it from the United States, and despite seeming that the name says it all, the smoker allows cooking results so good that it's a shame people think it only serves to give a smoky flavor

Miriam García, from El Invitado de Invierno, invites us to make a juicy pork shoulder steak on the griddle with vegetables, made using a Le Creuset cast-iron grill. A dish as simple as it is appetizing, healthy, and tasty!

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.

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.

Lamb tagine is a very popular dish that we can make with our Emile Henry tagine. The tagine condenses the cooking steam in its distinctive lid until it returns to liquid form and falls back onto the food. In this way the lamb cooks slowly, resulting in tender, very flavorful meat. It can be served at the table in the tagine itself.

As our dear Julia Child tells us in her indispensable book, Mastering the Art of French Cooking, there are many ways to arrive at a good Boeuf Bourguignon. This dish, which is cooked covered with stock and wine over low heat, is a typical dish of Burgundy that has become a classic of French haute cuisine worldwide. As I mentioned, there are many variations of this recipe; the one I bring you today is an updated version of the classic recipe.

Coq au vin (or chicken in wine recipe, as we would say here) is a classic dish of French Occitan origin, truly delicious. Today I bring step-by-step the authentic chicken in wine recipe, which became famous in the United States largely thanks to our beloved Julia Child.

Today we bring you a delicious chicken recipe cooked in a Le Creuset Doufeu casserole!