Last week I got my Le Creuset and resolved to break it in soon, which I was able to do tonight when I made scalloped potatoes with some leftover ham from Easter last year that’s been sitting in my freezer for the last nine months.
Tasty.
I basically began with the recipe in my Better Homes and Gardens cookbook (one of two cookbooks I feel everybody should have in their kitchen) and added about a cup of shredded sharp cheddar and some freshly grated parmesan that was taking up space in my fridge. I’m thinking I may have wanted to add more potatoes and I probably should have given it another 5-10 minutes in the oven, but it turned out pretty well for a first attempt.
I’m not sure what I’ll do in it next, but I did just find a recipe last night for beer-braised short ribs that looked awful good. The only problem I have with the recipe is that it calls for a can of beer…and I don’t think I know how to get cans of beer. I’ll have to see how it tastes with something a bit more flavorful.
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