Le Creuset Enamelled Cast Iron Heart-Shaped Casserole Dish With Lid, 18 cm, 1.9 Litres, Cerise, 25105020602460

Product Information

I boil the artichoke hearts first. Although I don’t generally make a habit of boiling artichokes, I find that the boiling helps get them to the perfect texture. Begin making the French scallops by building the savory sauce. Melt 3 tablespoons of butter over medium heat in a medium saucepan. Add flour and cook the roux for 2 minutes, whisking. That said, if I don’t make any sort of effort for this coming Friday, I might just get it in the eye from Cupid’s arrow so the game plan I am drawing up at present is to serve up a delicious and tasty plateful of lambs’ heart.

Seasonings:we use salt, pepper and just a touch of curry powder to our casserole. The finished dish doesn't taste like curry at all. It offers a complexity and warmth you can't quite place. Keep in mind that this recipe involves multiple steps where we are seasoning as we go. Be sure to taste each step to ensure the finished dish is seasoned to your liking.

More Main Course

Next, make the crispy topping. Combine homemade bread crumbs (or panko), fresh diced parsley, Gruyère cheese, and olive oil in a medium bowl and toss together to moisten the crumbs. Set aside. The only negative point our reviewer shared was the fact the dish only came in one size. But, as if on cue, that issue is no more as Aldi has launched a range of heart-shaped wonders in different sizes. Next, pour in the dry sherry (cognac or white wine) and cook for 1 to 2 minutes, until most of the liquid has evaporated. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper and set aside. Heat the remaining 3 tablespoons of butter in a large sauté pan over medium-low heat. Add the shallots and sauté for 2 minutes, until fragrant and softened. Next, add sliced mushrooms to the shallots and cook for about 6 minutes, stirring frequently. Add the dry sherry (cognac or white wine) and cook for 1 to 2 minutes, until most of the liquid has evaporated. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper and set aside.

Typically made with a decadent blend of cream, cognac or white wine, and herbs like shallots and parsley, the sauce envelops the scallops, infusing them with rich, savory flavors. Finally, Coquille St. Jacques is topped with a gratin of breadcrumbs and cheese, which adds a delightful crunch and an extra layer of indulgence to each bite.We recommend using Le Creuset Silicone Tools or wooden/heat-resistant plastic tools. Metal utensils may be used with care but they should not be used harshly or scraped over the cooking surface as this may cause damage Grandma's Baked Artichoke Hearts is one of my favorite holiday side dishes. This is such an easy recipe and can even be made ahead of time. It's a delicious addition to your Thanksgiving or Christmas dinner!

It's the decadent French seafood dish perfect for your holiday celebrations, dinner parties and date-nights-at-home. Grab a baguette and beret and let's get this Parisian Party started! How many people does this recipe feed? As written, this particular recipe feeds around 6-8 people. That said, this recipe is pretty adaptable for whatever amount of people you'll be serving.

Sea scallops:large sea scallops are my preference for this scallops recipe, but if you have access to sweet bay scallops (Ina's preference), that's a great option, as well! Dry sea scallops (or bay scallops) well with paper towels before cooking. If your scallops release too much water when cooking, your sauce will become thin and runny. Use the product on the most appropriately sized hob ring — it’ll make your food cook more evenly, and reduce the risk of damage to the handles and sides. This is especially important on induction hobs: if you use the wrong-sized ring, there’s a risk the hob won't ‘recognise’ the product. When comparing Aldi’s first Le Creuset dupe to the real thing, our tester said: “There’s little difference in the performance of these pots. Both are easy to use on a variety of hobs and in the oven, too. They’re easy to clean, and we found both fared well upon being bunged in the dishwasher.” Be sure to use frozen artichoke hearts. The canned artichoke hearts tend be marinated and it completely changes the flavor of the dish. Lemon: this decadent scallop dish is gets its balance from a squeeze of lemon juice when serving and a flurry of lemon zest while still warm.

I don't know the exact origin of this dish, but I suspect it was derived from her (amazing!) Stuffed Artichokes, which were a huge favorite of mine as a kid. From a very early age, I loved the novelty of taking those artichoke petals (Is it petals? Leaves? Why do I not know the correct terminology for this?? ) and scraping all the delicious artichoke and filling off off them with my teeth. Butter:salted or unsalted butter work well in this recipe. Keep in mind you have multiple steps and layers of this recipe that require seasoning, so whatever kind of butter you use, be willing to taste and adjust seasoning as you go so your finished casserole is properly seasoned. If you're a fan of French cuisine or have ever dined at a traditional French restaurant, you are likely familiar with the creamy baked scallop dish known as Coquille St. Jacques (pronounced "koh-keel-sahn-zhahk"). Mushrooms:meaty cremini (baby bella) mushrooms are my preference. Substitute regular button mushrooms, if you prefer. Clean your shrooms well with a dry paper towel before slicing. Cooking on a medium or low heat gets the best results — even for frying and searing. Let the product heat up gradually for great tasting food that’s cooked evenly. If you do need to use a higher heat, lower the setting once the desired heat has been reached.Shallot:finely diced shallots add a mildly oniony flavor to our seafood casserole. Substitute leeks or yellow onion, if needed. Before we take our stroll down the streets of Paris, let's talk about buying scallops! Tips for buying scallops: Combine sherry cream sauce with the shallots and mushrooms and stir to combine as it's heating. Taste and adjust seasoning. The sauce should be a little too salty at this point. Next, make the crispy topping. Combine homemade bread crumbs (or panko), fresh diced parsley, Gruyere cheese, and olive oil in a medium bowl. Toss together to moisten the crumbs. Set aside.