Le Creuset Braiser. They asked what color I should offer, and I choose this one. It's Cobalt, but truly, I think it looks like a true French blue. Don't you?
It’s Christmastime here at Chezbonnefemme.com. And I’ve teamed up with the Le Creuset marketing people to offer a great gift: A drawing for this wonderful 3 1/2-quart braiser.
Why am I doing this? Because readers seem very, very interested in this pan. A lot of you come here seeking recipes for your braiser. Two popular posts on the subject:
Braises for Fall and Winter (Great for the Le Creuset Braiser)
What Is a Braiser? What Is a French Oven. Should You Invest?
Clearly, you either have (and love) your braiser, or you’re interested in getting one. I adore mine, which I got as a Christmas gift from my mother-in-law a few years ago.
So, what do you have to do to enter the drawing? A few easy steps:
1. Go to Le Creuset’s facebook page, and “Like” their page. (If you’ve already done this, that’s fine. You are still eligible.)
2. Tell me, either on my facebook page (Chez Bonne Femme) OR on this blog post one of two things:
- What you love to cook most in your Le Creuset Braiser (if you have one). You can describe the dish, post a link to a recipe, or post the recipe itself.
OR - What recipe would you cook first in your Le Creuset Braiser (if you don’t have one). Again, you can describe the dish, post a link to a recipe, or post the recipe itself.
If you already have one, won’t it make a wonderful gift?
DEADLINE FOR THIS IS DECEMBER 17th!
On December 18, I will put the name of everyone who has posted in a hat and draw the winner. The winner will be announced on this site the following week, so check back. The suggested retail price for the braiser is $225, and will be sent to the winner, courtesy of Le Creuset.
I look forward to hearing your ideas and seeing your links.
Disclosure: I have not personally received any compensation from Le Creuset for posting this blog, nor have I personally received free Le Creuset cookware currently or in the past. I am doing this purely because I would like to share info about what to make in the braiser, as it seems to interest readers of this blog.
My first dish to try in my new brasier was your beef burgundy recipe using short ribs. They were a HUGE hit with my dinner party! If I win, I’m going to keep the one you give me and give the other one away to my daughter.
So glad you liked that-it’s one of my faves. What a huge difference the short ribs make.
I love braised pork loin with apple, sweet potatoes and carrots. The apple gives the “gravy” such a nice hint of sweetness that matches perfectly w the sweet potatoes. Get an apple cider glaze for the pork and your really in business!
What a great Giveaway! I would most defiitely make a beef stew… with carrots, onions and molasses (yes, you read that right!). It’s fabulous, freezes well, and would be perfect in this nice pot!
That sounds like a winner. I’m with you on the molasses-I used to make a beef stew recipe that had carrots, molasses….and raisins….You make me want to dig that recipe back out.
Short ribs! I always love to braise short ribs. Sear them off, pour in some red wine and beef stock, some potatoes, carrots and pearl onions and braise away. Then make some polenta to serve with it.
I would love to win this one for my husband and would immediately request he whip up your Beef Burgundy recipe (http://chezbonnefemme.com/recipes/boeuf-bourguignon-with-short-ribs-2/). My mouth is already watering…
I most recently made a Braised Chuck Roast that I seasoned and seared first. Then I sauted some carrots celery and garlic, put the meat back in added red wine. I cooked until fork tender. It turned out fantastic. I would love to win so I can experiemnt with more of your yummy recipes!
Let’s see. I think I’d like to braise me some pork chops with apples and balsamic and maybe a little honey. I’m going to have to think about this. 🙂 Happy holidays!
I would first cook my favorite braising recipe-coq au vin with chicken thighs. With so much flavor and inexpensive, the chicken thighs always surprise my friends. They forget how much they enjoy them! A simple recipe of thighs, veggies, stock and some white wine, it’s an inexpensive, but impressive meal. Hope I win!
Maybe beef bourguignon for a start.
1st dish I would cook is French beef daube. Long, low simmer with airtight seal made from flour/water paste. 1/4 lb salt pork, 3 lb stewing beef, 8-10 med onions, couple springs thyme, a bay leaf, 2 wholevoices, 3-4 voices crushed garlic, 3 tblsp flour, s & p, 3 c dry red wine, 1 c beef stock, 1/2 lb fresh mush rooms, 10 oz frozen peas.
Cube salt pork & brown in Le Crueset. Add beef cubes, & brown on all sides over high heat. Add onions, thyme, bay le af, voices, garlic & flour. Sprinkle w/ a little salt & pepper. Stir over med heat for a couple of
minutes. Heat wine & add to hot stock, add to meat mixture & cover.Simmer over low heat for 2-3 hours. Add mushrooms cut in to thick slices, & add peas. Simmer another 20minutes. Serve with mashed potatoes.
Larry-that’s amazing. I like the idea of adding the flour up front (rather than as a thickener later in the stew). Sounds fabo.
I made a beef curry once with my ramshackle tools that BELONGS in a Le Creuset braiser! Hand toasted and ground spices and veggies… MMMM…..
I liked the Le Creuset FB page too!
I braise chicken thighs in apple cider with Dijon mustard and herbes de Provence … sigh. Now I’m hungry, and dinner hasn’t even been started yet!
I will cook a “Romazava”. It’s a main dish from Magagascar island with beef, pork http://westher.home.xs4all.nl/recepten/ROMAZAVA%20%28in%20English%29.htm or maybe a great curry with fish from mediteranean area…. With Le Creuset you can “mijoter” some great dishes 🙂
Oui, Claude! On mijote bien dans un cocotte basse “Le Creuset.” Merci!
I’ve never had a braiser or anything comparable, but I’m thinking I would start out with a beef stew and move from there.
Auto-spell. Argh! The “voices” in my recipe are cloves. Although voices would be interesting.
I would start with a variant twist on the Vetri recipe for braised rabbit.
http://books.google.com/books?id=ATZmO0MCnKIC&lpg=PA211&ots=1U8jDiZEdX&dq=marc%20vetri%20Rabbit%20Casalinga&pg=PA171#v=onepage&q&f=false
I change my rabbit up a bit with Farro instead of polenta and swap in Speck for the pancetta. im a big fan of smoked brussel sprouts too with this great winter dish, and the speck compliments it nicely. Braising is by far my favorite way to treat the perfect cut of meat, there is no such thing as “too tender”. This dish calls for only an hour but you can just watch the fluid levels and let the rabbit bits fall apart for as long as you can stand to smell it. With the right tools all you need is the patients to let it melt away all day. Rabbit is a mouth watering lean cut of meat that allows you to play off other fat flavors and adds the mild taste of wild game on a cold wintery night.
OMG! I need to get me a “wabbit.”
I love to braise chicken and short ribs!
http://www.spain-in-iowa.com/2010/09/braised-short-ribs-simmered-in-pinot/
Thanks for such a great giveaway!
Lets rock the Casbah with a Moroccan Tagine!! I would braise Chicken thighs in my new braise pot, remove them….then slowly cook onions, later adding back the chicken, and Turkish figs, cumin, cardamom, chickpeas, cinnamon, salt, pepper, lemon….served over couscous - can you smell it?
We have a lodge cast iron dutch oven which we often use as a braiser. My husband wrote about braising one of his favorite cuts of meat, pork shoulder here: http://houndsinthekitchen.com/2009/04/03/pork-loin-sucks-try-pork-shoulder-instead/
Love the title of that post! And anyone looking for a simple braising recipe for pork shoulder should definitely start here. THANKS!
Fish stew … Bouillabaisse is what I make for my France-raised husband every year.
I love America’s test kitchen recipe for braised short ribs but because I do not have a Le Creuset I always have to brown the ribs in a saucepan and then transfer to a baking dish. It would be great to win this one!
http://www.americastestkitchen.com/recipes/detail.php?docid=18064
You can’t beat a good beef stew. I have a le crueset round covered dish and have made beef strew in that….but would love to make it in a brassier! I once had a delicious soup at a friend’s mom’s house and asked her how she made it so well….and she said ‘you have to start with good cookware!’. She cooked the soup in a le creuset dish.
I also ‘liked’ le creuset on face book.
I have Le Creuset Pots, but do not have a Braiser and would Love this! I would make a Delicious Lamb Shoulder glazed with Ginger beer! YUM! I also would make some amazing Braised Pork Carnitas, which I do each year for my Dad’s birthday, May 5th. He likes to celebrate Cinco De Mayo, though he was born and raised in Alabama by my English grandparents. I’m sure they would taste better with the appropriate cookware! 🙂 I also have a fabulous Braised Chicken Adobo recipe, which I learned how to make from my friend and house maid Lourdes,when I was 11 years of age,living in the Philippines. My Dad was stationed there. Fingers Crossed!
I do not currently own a braiser, but I have been DROOLING over anything made by Le Creuset for a really, really long time now. If I won the braiser, I would experiment with all kinds of recipes, but my first meal would be slowly braised bison. Add some carrots, dry mustard, thyme, lots of garlic… yum!
I liked both the Le Creuset and Chez Bonne Femme Facebook page.
Thanks!!
Megan
Oh, this is a fabulous giveaway. I would use this to braise some short ribs and use a recipe my sister-in-law used. http://www.foodnetwork.com/recipes/anne-burrell/braised-short-ribs-recipe/index.html
Thanks for the giveaway! 🙂
I would make Coq au Vin, with my own farm raised free range chicken. Can’t wait to get your cookbook! Love you work on the register!
“What recipe would you cook first in your Le Creuset Braiser?”
If I had Le Creuset Braiser i would use it for Braised Lamb Chops with Apples and Cranberries
Ingredients:
1/4 cup extra virgin olive oil
4 thick sliced (bone-in) Lamb Chops
2 medium apples (cored and sliced – skin on)
1 Cup of whole cranberries
¼ cup of honey
1 medium onion (chopped
3 cloves garlic (crushed and chopped)
Chopped fresh herbs — any combination you like equaling about ¼ cup – mint, thyme, rosemary, oregano, marjoram, parsley
Fresh ground pepper
Sea Salt (smoked salt for an added kick)
½ Cup Red wine
Rinse and pat dry the lamb chops. On side one if the chop sprinkle on the sea salt and pepper, then rub in. Repeat for the other sided… leave on a plate for 15 Minutes. In a cast Iron skillet, heat 1/8 Cup of olive oil to just below the smoking point. Place Chops in the pan until the first side is browned the flip until side two is browned. Add the herbs, garlic, onions and wine. Let simmer for a minute or two then add the cranberries and apples. Remove from heat, drizzle on the honey and remaining olive oil. Sprinkle on a little more salt pepper and chopped herbs. Cover with foil, place in the oven @ 350 for 50-60 minutes. Serve with steamed carrots, baked red potatoes . Mmmmm good!
You rock for actually giving a recipe. THANKS! I might try this with lamb blade steaks (shoulder steaks), as they’re cheaper and a terrific braising cut. THANK YOU.
I have wanted a braiser for a LONG time. First dish I would make would be braised winter squash with Thyme and chicken bone broth, then I would move on to try and replicate this wonderful braised chicken recipe that I had a few years ago (and STILL dream about). Ooh, or maybe some country style pork ribs with homemade saurkraut and apples and finished off with some sour cream. Ooh, or maybe… well I don’t think I’d have any trouble putting this to good use. Just maybe difficulty deciding what to cook first.
[…] in the meantime, be sure to enter Wini’s giveaway for a free Le Creuset Braiser! Click here for more information. tags: author event, book signing, Cooks of Crocus Hill, French cooking, The […]
I don’t yet have a brasier, but I just bought your cookbook after hearing your interview on Living Today (Martha Stewart Radio). I’m sure you have lots of delicious ideas in there for how I might put it to good use!
Thanks, Kristi! And yes indeed, I have plenty of ways to use that braiser in the cookbook (though you don’t have to own the braiser to cook my recipes-I give other options).
I love to make braised pork shoulder flavored with wine, soy sauce, rock candy, and ginger.
It’s a favorite dish in my family and I would love to make it in a Le Creuset braiser!
[…] Share Braising Ideas for a Chance to Win a Free Le Creuset Braiser […]
I don’t have a braiser, but would start with this recipe if I win.
http://lidiasitaly.com/recipes/detail/880
Beef Goulash - yum!
ALso I like Le Creuset on fb - Denise LeBegue
Beef Bourguignon, I use Julia Child’s recipe - it is alot of work but well worth it. My family loves it, even my 9, 10, and 12 year olds! It would be so good in a Le Creuset.
Short Rib Lasagna by Giada DeLaurentiis (http://giadadelaurentiis.com/recipes/576/short-rib-lasagna-rolls). It is such a fun, decadent creative recipe that everyone LOVES. And I am certain it will taste much better in a LeCruset Braiser 🙂
I don’t have a braiser … but I would probably try a short rib of some sort? Or perhaps a veggie melee - butternut squash, brussel sprouts, etc. Definitely an experiment.
http://www.lakebreeze.org/kitchen.htm#Pru.
Braised pot roast with wine and fruit. Meat, orange juice, wine, gravy mix, red onions, apricots, and prunes. It’s so yummy & has been a favorite in our family for many years. I bet it would cook well in a Le Creuset braiser! Blue is also my favorite color!
I’d love to own a braiser! I would start with your french pot roast recipe - we eat a lot of roasts in the winter so I’m always looking for new preparation methods.
I would make a pot roast!
I don’t have a braiser, but I would absolutely *love* to own the LeCreuset braiser! I’ve enjoyed exploring your braiser recipes, which all sound delish. I’d also love to try this Martha recipe for Braised Lamb Chops with Red Wine and Figs: http://www.marthastewart.com/857631/braised-lamb-chops-red-wine-and-figs Very simple ingredients allow the lamb and figs to be the star of the show. It would work beautifully in the Le Creuset braiser!
I’ve liked both Le Creuset and Chez Bonne Femme Facebook pages - something I should have done long ago.
I use my braiser so much, my mother-in-law remarked the other day that it “looks like it’s been through the war.” I love Molly Stevens’s “All About Braising” cookbook.
I am loving these recipes. Lamb shoulder glazed with Ginger Beer! Pork shoulder. Rabbit! Bouillabaise! And of course, beef stew in all kinds of flavors (molasses!). Chicken Adobo! Braised Bison! Short ribs—of course! Beef Goulash. Oui! Short rib lasagana!? Wow. Lamb chops with red wine and figs…Oui, Oui, Oui!
So….Keep ’em coming for a chance to win that beautiful braiser. And also, tell me what you think about the Le Creuset Crepe Pan: http://chezbonnefemme.com/speaking-of-le-creuset-what-about-the-crepe-pan/
I’m tempted to start a Le Creuset Braiser Page on Facebook…..
First dish I’d make is my MIL’s Hungarian-style pork loin recipe; it’s crazy delicious and very easy to make.
Take a 3 - 4lbs loin and season w/ salt to taste, then coat the exterior w/ paprika, and sage or thyme. Sear in 1/2c butter (I do 1/4c butter, 1/4 EVOO), then turn down the heat to med-lo and cook - covered - until done, turning over every 20 - 30mins. The pan sauce goes very well over plain white rice or mashed potatoes.
Leftover meat & sauce are outstanding too, I make a rice w/ pork out of those that my guys swoon over as well 🙂 In the same pot, so it makes my life simpler by keeping cleanup to a minimum!
oh, I’ve liked the Le Creuset Facebook page for a while now 😉 And I love that color blue you picked out! Have you seen their new Midnight Blue? I want a piece in every shade of blue they’ve produced…
I am a current follower of Le Creuset.
I make braised pork tenderloin chops that are fork-tender by browning in a braiser with onions and lots of garlic and seasoning then de-glazing the pot with chicken stock. Once I have a nice robust brown gravy I transfer the covered pot to the oven for an hour to an hour and a half depending on thickness of chops.
Beef Bourguignon.. it’s something i have always wanted to try but been too afraid. I think with the right tools, it might have a better chance!
I already follow Le Creuset and drool over their products on a daily basis!
I’ve always wanted to attempt making coq au vin after hearing about it from a repeat of an old Julia Child’s episode.
I already like Le Creuset on facebook.
If I was fortunate enough to win, the first thing I would cook would be either something with our homegrown milk fed Berkshire pork - absolutely anything with that meat is divine, even without seasonings and LeCreuset makes it that much better!) I’m thinking maybe some lovely pork curry, cinnamon rice, aloo gobi and chipatis, or maybe a hearty thick beef curry from grassfed dexter meat with a huge hunk of homemade sour dough (anybody ever mentioned you can cook lovely breads in those also??)
MMM, I’m hungry already!
Heather
This is a gorgeous braiser! I don’t have one so I would love to win this! The first thing I would make in it is a hearty winter vegetable stew 🙂
I’m a fan of LC on Fb.
I would love to own a Le Creuset Braiser. I’ve been looking into getting one a while and I love looking on the LC facebook page. The first thing I would try to make is probably a savory pot roast. Living on my own I don’t have many people to cook for, but having this I would definitely turn it into a lovely dinner party for some friends.
I do not have a braiser, but if I did, the first recipe I would try would be beef burgandy, which sounds like a perfect idea on this rainy day.
It would definitely be Coq au Vin. My favorite French dish to make!
I do not have a braiser….nor have I ever heard of one! lol!
I do have you cookbook….I went to France in September and fell in love with Collioure! My “dream” has always been to take cooking classes while travelling (never did!)
When we got back I decided to get a great cookbook and teach myself how to cook French Food at home (much like Julie - Julia without the blog!)
I was so fortunate to find your book!!!
Love it!!!
I make Vinaigrette Maison religiously…
My son said the Classic Roast Chicken was the best chicken I’ve ever made!!!
My favorite cooking experience (ever!!!) was buying ingredients for and then making Beef Bourguignon! First dish made in my new Le Creuset pot!
I served it with Any Night Baked Rice!
I would definately use the braiser to make your Choucroute Garnie Mardi Soir…I also went to Germany and I would love to make this with the sauerkraut (ps where do you get sauerkraut in a bag?) with a variety of sausage!!!
I LOVE having found your blog!!! I really appreciate all the photos of the dished from your cookbook!!!
Thanks for the chance to win!
[…] Share Braising Ideas for a Chance to Win a Free Le Creuset Braiser Blogroll […]
Hi There Chezbonnefemme,
Cool Post, whats the best way to do this quick, (ie under an hour)
was thinking grilling or stir frying….any ideas on what i could do with this?
thanks!
I’ll be back to read more next time