So my husband and I have been questing after two enameled cast-iron cooking vessels from Le Creuset for a really long time. Every time we go to the Cherry Creek area of Denver, we go in their “signature” store and we drool over the oval “French Oven” and this “Braiser.”
Today we went to the Cherry Creek Arts Festival, which is held every year on July 4th, and we did see some really amazing art! This is kind of a trendy area of Denver, full of specialty shops, but a couple times a year, they block off the streets here for a festival like this. The one problem with July is that the temperatures are usually stifling. Today was no exception, so to cool off we went into the Le Creuset store.
The lady there was really nice, and she showed us these “signature matte” colors – white, stone, and a sort of dusty blue. They were quite nice! Of course they are only available at the “Signature” stores, and aren’t we lucky to have one? Grrr. We wandered the rest of the art booths, went back inside the mall for a while, and ultimately returned to take this pan home with us. Grrr. In any case, I just had to use this new pan to cook something for dinner. Turns out it’s the perfect vessel for this Mushroom Risotto. Who knew? I’ve never made risotto before, and I found out that it isn’t difficult. It just requires patience! (I adapted this recipe from The Little Kitchen – it isn’t the season for Meyer Lemons, so I used regular ones. Still good, but I imagine it would be awesome with Meyers!)
It went really nicely with our steaks. We accidentally went in with some friends of ours on a half of a steer, and consequently, we have a lot of beef now. Really really good beef. Beef that was walking around only a couple of weeks ago. Eating grass. And by getting it straight from the rancher, it was a better price than the far inferior beef we find at the supermarkets.
Oh, and I made a salad too. Great 4th of July fare, I thought. Anyway, it’s been a while since I posted any cooking stuff, so I thought I would share with you how it happened that we had some really expensive risotto (the price of the pan + ingredients) with our inexpensive but super high-quality steaks! Plus, this risotto was really good! The key was adding lemon zest and juice at the end. It really brightened up the flavor!
Bon week-end à toutes et à tous !