Le Creuset Pans: A kitchen must have.

I received two Le Creuset Pans. Let me just say, it was love at first glance. One of the Le Creuset products I received was a Tri-Ply Saute Pan (Used in my risotto below and I used it for my Pineapple Upside Down Cake posted) and it was phenominal. Le Creuset is from a french town Frenoy-Le-Grand. It began making these amazing kitchenware in 1925. Le Creuset is one of the best manufacturing companies in its field and it believes so highly in their product that most kitchenware comes with a Lifetime Guarantee. One of my favorites, the Tri Ply Pan means that it is made using a triple layer system. It has one layer of aluminium laying in between the two layers of stainless steal. This Tri Ply layer is throughout the entire pan which give it the excellence in heat conduction. There is a few must knows about Tri Ply pans. Tri Ply pans are usable on all hobs and all convention ovens up to 400 degrees. Tri Ply pans are energy saving because they only need medium heat. The best part about Tri Ply Creuset Pans is they come with a lifetime guarantee with all uncoated pans!! Not only do you get an amazing product, but the company is so faithful in their product that it contains this Lifetime Guarantee. What more can you ask for?

The second pan that I was given was the Le Creuset Enamelled Cast Iron Pot. Wow! It works wonders. I used it in my Saffron Roast Potatoes and Pork Tenderloin which is posted below. Le Creuset Enamelled Cast Iron is covered in a extremely durable enamel finish even on the handles. The Le Creuset Enamelled Cast Iron comes in a vast amount of sizes and colors. It is suitable for the range and the oven up to 375. The Enamelled Cast Iron can hold its heat which allows it to cook food on a low to medium heat. It also keeps food cold. It you put the Cast Iron in the fridge with a fruit salad, pasta salad or Gazpacho it will keep it cool for a picnic outside. It is very versatile. I will give you a list of food that taste wonderful with this amazing pot: soups, roast (Which you see in my pics below. I used on the stove top and the oven. It worked wonders), rice, casseroles, desserts, cakes, breads, fruit salad, pasta salads, and so on and so on. I will use mine on a regular basis.

Overall, I am very elated with Tri-Ply Saute Pan and the Le Creuset Enamelled Cast Iron Pot. I have used them all week with a variety of meals. I wanted to give an honest opinion of their product. I used the Tri-Ply for risotto and even to bake a Pineapple Upside Down Cake. The Cake turned out even and unbelievable. I used the Enamelled Cast Iron for a roast and it turned out tender and evenly cooked. Every meal I have cooked using this product has left us satisfied and craving for more.

Shrimp Tempura and California Rolls for my Husband

Let me start by saying, I love California Rolls and Tempura Rolls. My husband I use to eat them twice a week when we first moved to Florida three years ago. I have admit it is much easier to make then I thought. My husband did not believe I could do it. He actually told me not to even bother. Which of course made me more desperate for the perfect roll. When I finished and gave him his first huge plate of shrimp tempura rolls he was elated. He could not believe how well they turned out. The rolls where just like any sushi shop. I will make these again and again. They are healthy, satisfying, fresh and so so yummy! Enjoy!

STICKY RICE

1 cp. sushi rice

1 1/4 cp. cold water

1/3 cp. vinegar

2 TB sugar

1. Rinse the rice. Add it to a pot with the cold water. Bring to a boil and then turn it down until simmering. Simmer for 20 minutes. Add to a cool pan and toss (Cook vinegar and sugar in a bowl and microwave until sugar is dissolved) with the rice and vinegar mix. Cool.

California Rolls

3 cps. sticky rice

4 sheets of sea weed

Cucumber (Skinned, De seeded, and cut lengthwise)

Crab (cut Thin and Lenghtwise)

Avocado (Cut thin and Lenghtwise)

I used this site to learn how to roll: http://whatscookingamerica.net/Appetizers/CaliforniaRoll.htm

You take the bamboo roller and place plastic wrap over top. Lay the sea weed sheet on top. Add about 1 cp. of sticky rice. (Wet fingers) Push the rice down over top of the sea weed and leave about and inch at the top to seal. When you are down pressing the ride down flip it over. Put one or two cucumbers, one or two crab, and one or two avocados in the middle. Then Roll.

I refridged when I was done (without cutting) and waited until all the rolls where made then I brought them all out of the refridge and cut them.

Any questions ask!!!!

Shrimp Tempura

3cps. sticky rice

4 sheets of seaweed sheets

8-10 shrimp tempura

1 avocado (sliced thin and lenghtwise)

Follow the same directions as above for the rolls

Shrimp Tempura

20-30 shrimp

2 cps. tempura batter (Usually found in the seafood Section)

Follow the directions on the back of the box but instead of using water use Soda Water. It adds the extra crunch and it taste so amazing. I think my husband ate 20 of these by themselves.

1 quart of veg. oil.

1. Batter a few at a time with tongs and add to the hot oil. If you are using it in the rolls. you have to straighten by breaking the back of the shrimp a little. Make sure it is very straight before putting it in the batter and then frying.

Once again, if you have any questions just ask!

Enjoy!!!!!!