Stew in hell! An ode to my favourite pan
7.1.2020
Translation: machine translated
It's heavy, can't go in the dishwasher and takes ages to get up to temperature. The casserole. Nevertheless, it is my favourite pot.
When I gave my brother a casserole as a wedding present, my mum was worried. "But they hardly ever eat meat! Do they really need it?" was her objection to the new Le Creuset. It seemed justified. It's all in the name. Braising means searing and then cooking in stock. Meat is particularly suitable for this. The Sunday roast, for example. Or the orange chicken. This is one of three recipes that my father has mastered. The other two are fondue and "Jambon à la russe".
How does port wine come to Russia?
"Russian-style ham" are ham rolls gratinated in a sauce made from cream, port wine and tomato paste. How the dish got its name is a mystery to me. After all, there are 3,689 kilometres between Porto and Moscow as the crow flies. In any case, I had never cooked it.
Russian ham is an example of a dish that works wonderfully in a casserole, even if it is not braised. All that glitters is not gold and not everything in the casserole is stewed. I use it to cook risotto and polenta as well as soups and vegetables. Red cabbage, dried beans or ratatouille. Bread like from the baker? Succeeds in the casserole.
The casserole is God in the kitchen. Irreplaceable and indestructible. An investment for life and beyond. Because I'm definitely going to hell, I'm taking the pot with me. Then I can rightly say: "I'm stewing in hell with my Le Creuset".
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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