Exclusive Recipe Collection

Created for the 3 ½ qt. Multi-function Braiser with Grill Lid

Thank you for your purchase.
Le Creuset and QVC are excited to bring you an exclusive collection of
recipes for the 3 ½ qt. Multi-function Braiser with Grill Lid.

Creative and delicious, this set of 10 smart recipes comes

directly from the kitchens of Le Creuset and David Venable,
resident foodie and QVC host of In the Kitchen with David®.

With three valuable ways to use it, this versatile cast iron piece is an essential for any kitchen:

• Use the base alone as a shallow casserole dish for crisp pan-frying and easy
oven-to-table serving.
• Use it as a classic braiser with lid for tender, slow-cooked favorites.
• Flip the lid over and use as a grill pan for searing and browning on your stovetop.
Breakfast Quesadilla
Ingredients
Breakfast Quesadilla
• 1 cup sour cream Serves 6 | Total Time 45 min
• 1/3 cup salsa verde
• 3 tbsp. seeded and chopped 1. To make the dipping sauce, whisk together the sour cream, salsa verde, jalapeño,
jalapeño, preferably red
chives and cayenne in a bowl, cover and chill if not using right away.
for color
• 2 tbsp. chopped fresh chives 2. Preheat the Le Creuset Grill Pan over medium heat, and then grill sausage links
• Pinch of cayenne until cooked through, turning every 2 minutes. Remove from grill pan and roughly
• 6 links (about 5 oz.) chop. Keep grill pan hot over medium-low heat.
breakfast sausage
• 2 tbsp. unsalted butter 3. To make the quesadilla filling, melt the butter in the Le Creuset Braiser over
• 4 uncooked bacon slices, medium heat. Add the bacon pieces and cook for 5 minutes, until slightly crisp. Add
finely chopped the potatoes, sausage and scallions, and cook for an additional 2 minutes, stirring
• ¾ cup shredded potatoes frequently until the potatoes develop some color. Add the eggs and paprika, and
• 4 scallions, sliced cook while stirring. Cook until the eggs are barely set and then remove from heat.
• 8 large eggs, beaten
• Pinch of paprika 4. Fill half of each tortilla with egg mixture, top with cheese and fold each tortilla in
• 4 (12") flour tortillas half to close. Brush the preheated grill pan lightly with oil and cook two quesadillas
• 1 cup (4 oz.) shredded pepper at a time for 2 minutes on each side, until cheese is melted. Remove from the pan
jack or jalapeño cheddar and keep warm. Repeat with the remaining quesadillas. Cut the quesadillas into 4
• 2 tsp. canola oil wedges and serve with the dipping sauce.

Recipe by David Venable

Hunter's Chicken
Ingredients
Hunter's Chicken
• 1 (3 ½-4 lbs.) whole chicken, Serves 6 | Total Time 1 hr 30 min
cut into pieces
• ½ tsp. salt 1. Preheat oven to 350°F.
• ¼ tsp. black pepper
• ¼ cup flour 2. Season flour with ½ tsp. salt and ¼ tsp. pepper; dredge chicken pieces in seasoned
• 2 tbsp. canola oil flour. Heat canola oil in the Le Creuset Braiser over medium heat; then brown chicken
• ½ red onion, sliced in batches until deep golden brown on both sides. Remove browned chicken to
• 1 carrot, sliced thin plate and repeat with remaining chicken. Remove all but 2 tbsp. of fat from pan.
• 1 red pepper, sliced thin
• 1 yellow pepper, sliced thin 3. Add onion, carrot and peppers to the braiser, stir and cook for 3 minutes; then add
• 2 cloves garlic, minced garlic and cook until fragrant. Deglaze braiser with the wine, scraping up brown bits
• ½ cup dry white wine on bottom of the pan, and allow wine to reduce by more than half. Stir in vinegar,
• 1 ½ tbsp. sherry vinegar tomatoes, rosemary, 1 ½ tsp. salt, ½ tsp. pepper and sugar. Bring to a simmer.
• 1 tbsp. chopped fresh rosemary
• 1 (28 oz.) can diced tomatoes,
4. Add browned chicken to the braiser, cover and bake in oven for 30 minutes until
drained well cooked through. Remove chicken to warm platter and reduce liquid on stovetop,
• 1 ½ tsp. salt if desired.
• ½ tsp. black pepper 5. Carefully wipe the Le Creuset Grill Pan dry and heat over medium heat on stove.
• 2 tsp. sugar
Cut baguette into 6-inch sections and cut in half lengthwise. Grill cut side down,
• ½ cup chopped mixed olives
until browned with grill marks. Remove bread from grill, cut each garlic clove in
• 2 tbsp. chopped fresh parsley
• 1 baguette half and rub cut side on bread to flavor. Drizzle with olive oil.
• 2 cloves garlic, peeled 6. Serve chicken with stewed peppers, garnished with olives and parsley, alongside
• 2 tbsp. extra virgin olive oil grilled bread.
Chicken Crescent Roll Pie
Ingredients
Chicken Crescent Roll Pie
• 3 lbs. bone-in, skin-on Serves 6 | Total Time 1 hr 45 min
chicken thighs
• 1 cup dry white wine 1. Place chicken, wine, broth, ½ tsp. salt, ¼ tsp. pepper, garlic, bay leaf and thyme in
• 2 ½ cups low-sodium
the Le Creuset Braiser. Bring to a rolling simmer over medium heat, cover and reduce
chicken broth
heat to low. Cook for 45 minutes until chicken is cooked through (thermometer should
• 1 ½ tsp. salt
• ¾ tsp. black pepper read 165°F). Remove from heat and let cool for 15 minutes; then remove chicken
• 2 garlic cloves, peeled to one bowl and strain liquid into another bowl. Once chicken is cool enough to
• 1 bay leaf handle, remove meat from bones (discarding skin and bones) and shred the meat
• 3 sprigs fresh thyme into large chunks. Cooking the chicken in the stock deepens the flavor, but for a shortcut, use
• 4 tbsp. butter 1 ½ lbs. pre-cooked chicken and 2 cups of chicken stock to start making the filling in step 3.
• ¼ cup flour
• 2 carrots, medium dice
2. Preheat oven to 375°F.
• ½ yellow onion, small dice 3. Wipe the braiser clean, and then melt butter over medium heat. Stir in flour and
• 2 celery stalks, small dice cook for 3 minutes while stirring; then add 2 cups of the reserved liquid and whisk
• 1 ½ cups red potatoes, to incorporate. Cook, while stirring, until mixture bubbles and thickens. Add carrots,
medium dice
onion, celery and potatoes, stir and cook over medium heat for 10 minutes. Stir in
• 1 tsp. hot sauce
1 tsp. salt, ½ tsp. pepper, hot sauce, yogurt, chopped herbs and shredded chicken,
• ¼ cup plain yogurt
• 1 tbsp. chopped fresh parsley and then remove from heat. This filling can be made in advance—just cover and chill,
• 1 tbsp. chopped fresh tarragon and then warm on stove while stirring before topping with crust when ready to bake.
• 1 can crescent rolls 4. Open crescent roll cans, unroll dough and separate into triangles. Lay dough triangles
• 2 tbsp. Parmesan cheese, grated slightly pinched and folded on top of themselves across the pot pie filling. The dough
topping should look like waves or ruffles.
5. Bake for 20 minutes, sprinkle the top with Parmesan
cheese to taste and bake for another 10—15 minutes
until top is deep golden brown and cooked through. Recipe by David Venable
 Pan Fried Chicken Cutlets
with Grilled Cabbage Slaw
Ingredients
Pan Fried Chicken Cutlets
•
•
1 head red cabbage
2 ½ cups canola oil with Grilled Cabbage Slaw
• ½ red onion, thinly sliced
Serves 6 | Total Time 1 hr 15 min, plus 2 hours for slaw to marinate
• 1 green apple, peeled and
thinly sliced
1. Preheat the Le Creuset Grill Pan over medium heat. Cut cabbage into quarters,
• 1 ¾ tsp. salt, divided
• ¾ tsp. black pepper
leaving stem and core intact, and rub with 1 tbsp. canola oil. Grill cabbage on one
• 2 tbsp. honey side for 4–5 minutes until dark grill marks appear, and then flip to the other side
• 1 tbsp. sugar and continue grilling for another 4–5 minutes. Remove to cutting board, cut out
• ¼ cup red wine vinegar stem and slice very thinly. Mix sliced cabbage in large mixing bowl with sliced
• ¼ cup spicy brown mustard onion, apple, and ¼ tsp. salt.
• 2 tbsp. olive oil
2. Whisk together honey, sugar, olive oil, ½ tsp. salt, ¼ tsp. black pepper, vinegar,
• 2 tbsp. Worcestershire sauce
• 2 tsp. sesame seeds mustard and Worcestershire sauce. Pour dressing over shredded cabbage and toss
• 3 skinless, boneless to coat evenly. Cover and chill for at least 2 hours or overnight.
chicken breasts 3. Slice each chicken breast in half horizontally along the equator to form two thin
• 1 cup flour cutlets; pound any thick parts if necessary to create an even thickness. Mix flour
• 2 tbsp. garlic powder
with garlic powder, 1 tsp. salt and ½ tsp. black pepper in a shallow dish. Beat eggs
• 1 tsp. salt
• ½ tsp. black pepper
with 2 tsp. canola oil in another shallow dish, and pour panko crumbs into third
• 3 eggs shallow dish. Dredge each cutlet in flour, then egg wash, then panko crumbs. Cover
• 2 cups panko bread crumbs and chill all breaded cutlets for 15 minutes.
4. Preheat 2 ¼ cups canola oil in the Le Creuset Braiser over medium heat to 350°F.
Fry cutlets in batches of three until well browned on one side, about 3–4 minutes;
then flip and cook on opposite side for another 3–4 minutes until cooked through.
Remove to paper towel-lined plate to drain and repeat frying with remaining
cutlets, keeping oil at 350°F.
5. Serve fried cutlets with slaw and garnish with sesame seeds.
Grilled Pork Chops with Hoppin' John
Ingredients
Grilled Pork Chops with Hoppin' John
• 2 ½ tbsp. canola oil Serves 4 | Total Time 1 hr 30 min
• 1 medium onion, diced
• 2 stalks celery, diced 1. Heat 2 tbsp. canola oil in the Le Creuset Braiser over medium heat. Sauté onion,
• 1 poblano pepper, diced
celery and poblano until onion is translucent, about 4 minutes. Add smoked
• 8 oz. smoked sausage, diced
sausage and cook for 2 minutes; then add collards and cook, stirring occasionally,
• 1 bunch collard greens,
washed and sliced thin until beginning to wilt down, about 4 minutes. Season with 1 tsp. salt, ¼ tsp.
• 1 ½ tsp. salt pepper and cayenne.
• ½ tsp. black pepper 2. Add rice and stir to toast grains until fragrant, about 4 minutes. Add black-eyed
• 1/8 tsp. cayenne pepper
peas, chicken stock and bay leaf, bring to a rolling simmer, stir and reduce heat to
• 1 cup jasmine rice
low. Continue to cook uncovered without stirring, but shaking pan occasionally, for
• 1 ½ cups fresh black-eyed
peas (or 12 oz. frozen)
20 minutes.
• 2 cups low-sodium 3. While Hoppin’ John is cooking, preheat the Le Creuset Grill Pan over medium heat
chicken stock and lightly oil grill pan with canola oil. Season pork chops with remaining ½ tsp.
• Bay leaf salt and ¼ tsp. pepper, and then grill on one side for 4 minutes until deep brown
• 4 thick cut, bone-in pork chops
grill marks appear, turn once and cook for 3 minutes on opposite side. Do not force
• ½ cup beer
meat to turn; it will release from grill when ready.
• ½ cup sliced scallions
4. Place grilled pork chops on top of Hoppin’ John in the braiser. Deglaze the grill pan
with beer, and then pour over pork and Hoppin’ John and cover with the grill lid.
Cook, covered, over low heat for 15 minutes or until rice is cooked through. Garnish
with sliced scallions to serve.
Chocolate and Chili Braised Short Ribs
 Ingredients

•
•
3 ½ lbs. boneless short ribs
2 ½ tsp. salt Chocolate and Chile Braised Short Ribs
• ¾ tsp. black pepper
• 2 tsp. canola oil Serves 6 | Total Time 3 hr 30 min
• 3 tbsp. olive oil
1. Make garnish: warm ¼ cup water in a small saucepan, turn off heat and stir in sugar and
• ½ yellow onion, diced
salt to dissolve; then stir in ¼ cup apple cider vinegar. Pour mixture over radish slices and
• 1 carrot, diced
jalapeños, stir and refrigerate until ready to use. Stir in chopped cilantro just before serving.
• 1 celery stalk, diced
• 1 tbsp. chopped garlic 2. Preheat the Le Creuset Grill Pan over medium heat; brush lightly with canola oil. Pat the short
• ½ jalapeño pepper, minced ribs dry and season with ½ tsp. salt and ¼ tsp. pepper. Grill the short ribs in batches on all
• 3 tbsp. tomato paste sides until dark grill marks appear, remove from grill and repeat with remaining short ribs.
• 3 tbsp. ketchup 3. Preheat oven to 300°F.
• 1 ½ tbsp. smoked paprika
• 1 tbsp. ground cumin 4. Heat olive oil in the Le Creuset Braiser over medium heat; add the onion, carrot and celery to
• 1 bunch fresh thyme leaves (remove stems) the skillet. Sauté until they start to achieve color. Stir in the garlic and jalapeño, cooking for
• 2 ½ tsp. kosher salt one minute, and then add the tomato paste and ketchup. Cook and stir until the paste starts
• ½ tsp. ground pepper to darken, scraping the bottom of the braiser to prevent burning. Stir in the paprika, cumin,
• 1 cup red wine thyme, salt and pepper. Continue to cook and stir to toast spices. Deglaze with the red wine
• 2 cups beef stock and scrape up any brown bits on bottom of the pan; allow wine to reduce by half. Add dried
• 6 dried mixed chiles (guajillo, ancho, chiles and beef stock and heat mixture to a rolling simmer; add chocolate and stir to melt.
arbol, chipotle), stemmed and seeded 5. Place the short ribs into the braiser (liquid should only cover about halfway up the meat).
• 1 disc Abuelita Mexican hot chocolate, Cover with lid and place in oven to cook for 3 hours. The ribs should be very tender and
chopped (or 3 oz. dark chocolate and should almost, but not quite, fall apart. Carefully remove the ribs to a serving platter and
1/8 tsp. ground cinnamon)
keep warm.
• 2 tbsp. apple cider vinegar
6. Remove whole chile pieces from sauce and skim any fat from surface. Stir in 2 tbsp. apple
Garnish: cider vinegar, taste and season with salt and pepper if needed. If sauce is too thin, mix
• ¼ cup water • 1 cup radish, sliced thin ½ tbsp. flour and 1 tbsp. water together to form a slurry and whisk into sauce. Bring sauce to
• 1 tbsp. sugar • ½ jalapeño pepper, a boil, reduce to a simmer and cook for 3 minutes. Strain sauce
• ½ tsp. salt sliced thin and serve over ribs garnished with pickled radish.
• ¼ cup apple • ¼ cup cilantro,
Recipe by David Venable
cider vinegar chopped
Potato Leek Gratin
Ingredients
Potato Leek Gratin
• 4 medium leeks Serves 6 | Total Time 1 hr 30 min
• 3 tbsp. butter, divided
• 1 tbsp. chopped fresh thyme 1. Slice leeks in half lengthwise, rinse thoroughly, dry and slice thinly crosswise. Melt
• 2 cups heavy cream
2 ½ tbsp. butter in the Le Creuset Braiser over medium heat; add leeks and cook
• 1 ½ tsp. kosher salt, divided
until soft and golden, about 6–8 minutes. Add thyme and cream, cook, stirring
• 1 tsp. black pepper, divided
• 1/8 tsp. fresh grated nutmeg occasionally, until it starts to thicken, about 5 minutes. Season with 1 tsp. salt,
• 1 tbsp. Dijon mustard ½ tsp. pepper and nutmeg. Stir in Dijon mustard, remove from heat and pour
• 3 ½ lbs. Yukon gold potatoes mixture into bowl.
• 1 cup grated Gruyere cheese 2. Preheat oven to 400°F.
• 1 cup grated Swiss cheese
3. Peel and slice potatoes 1/8” thick. Wipe the braiser clean and grease with ½ tbsp.
butter. Layer 1/3 of the potatoes on the bottom of the casserole, season with salt
and pepper, pour 1/3 of the leek and cream mixture over potatoes and sprinkle with
1/3 of each cheese. Repeat with remaining 2 layers of potatoes, salt and pepper,

cream and cheese.

4. Cover with lid and bake for 40 minutes. Remove lid and bake for an additional
20–25 minutes, until golden brown and bubbly. Remove from oven and let the
gratin set for 5 minutes before serving.
Sweet Soft Rolls
Ingredients
Sweet Soft Rolls
• ¾ cup warm milk (110°F) Yield 16 rolls | Total Time 1 hr 20 min, plus 2 ½ hours proofing
• 1 package active dry yeast
• ½ cup pineapple juice 1. Add yeast to warm milk in the bowl of stand mixer fitted with dough hook and let
• ¼ cup light brown sugar
it sit for 5 minutes, until foamy. Add juice, brown sugar, 3 tbsp. sugar, 1 tbsp. salt
• 3 tbsp. granulated sugar,
and ½ cup of melted butter and mix on slow speed to combine. Add eggs and one
plus 1 tsp.
• 1 tbsp. salt, plus 1/8 tsp. cup of flour and mix again to incorporate. Slowly add remaining 3 ½ cups flour
• 1 ½ sticks melted butter, until a sticky mass forms, increase speed to medium and mix until a ball of elastic
divided dough forms, 8–10 minutes, adding remaining flour if necessary to form a dough.
• 2 whole eggs Dough will be very tacky, but should stretch without tearing.
• 4 ½–5 cups flour,
2. Turn dough out into greased bowl, cover with greased plastic wrap and let rise in
plus more for dusting
• 1 tsp. granulated sugar
a warm spot until doubled, about 1.5–2 hours.
• ½ stick butter, 3. Lightly butter inside of the Le Creuset Braiser. Turn dough out onto floured surface,
room temperature press and gently stretch into a 10 x 10 inch rectangle, and then cut into 4 strips
• 2 tbsp. pineapple chunks horizontally and 4 across vertically to make 16 squares. Gently roll squares into
• 1 tbsp. honey
balls between palm and counter surface, and set inside the braiser to form an outer
“ring” of 10 rolls, an inner “ring” of 5 rolls and one roll in the middle.
4. Butter the top of all rolls with half of the remaining melted butter. Cover with
plastic wrap and let proof again in a warm spot for an additional 30 minutes.
5. Preheat oven to 350°F. Remove plastic wrap and cover with lid; bake for 15
minutes. After 15 minutes, remove the lid, butter rolls with the last half of
remaining melted butter and sprinkle lightly with 1/8 tsp. salt and 1 tsp. sugar.
Return to oven uncovered for an additional 15–20 minutes or until nicely browned
and cooked through.
6. Mix room temperature butter with pineapple and honey and serve with warm rolls.
Caramelized Banana Upside-Down Cake
Ingredients
Caramelized Banana Upside-Down Cake
• 1 cup (2 sticks) butter, divided Serves 8 | Total Time 1 hr 15 min
• ¾ cup light brown sugar
• 6 ripe bananas 1. Preheat oven to 350°F.
• ¼ cup peanut butter
• 1 ¼ cups granulated sugar 2. Melt 3 ½ tbsp. butter and the brown sugar in the Le Creuset Braiser over medium
• 2 whole eggs heat. Cook, stirring, for 6—8 minutes until the caramel becomes thick and golden;
• 1 cup buttermilk remove braiser from heat. Peel 3 bananas, cut in half on a diagonal, slice each piece
• 1 ½ tsp. vanilla extract in half lengthwise and arrange cut side down in a spiral pattern on top of the caramel.
• 2 ¼ cups flour
• 1 tsp. baking soda 3. Cream ¾ cup butter, peanut butter and sugar with electric mixer until light and
• 1 ½ tsp. baking powder fluffy. Add eggs one at a time and mix to incorporate. Mash remaining 3 bananas
• ½ tsp. salt with vanilla extract, add to creamed butter and mix to combine. Then, add
buttermilk and mix until smooth. Whisk flour, baking soda, baking powder and salt
together, and then add dry ingredients to wet ingredients in mixer, blending until
just combined.
4. Brush the sides of the braiser with remaining butter and pour batter over the
bananas and caramel. Bake in oven for 35—40 minutes, rotating once, until golden
brown and a cake tester or toothpick comes out clean. Remove from oven and let
cool for 5 minutes, place large plate or cake stand over braiser and turn cake out
upside down on platter to serve.
Apple Corn Cake Cobbler
Ingredients
Apple Corn Cake Cobbler
• 4 large Granny Smith apples Serves 8 | Total Time 1 hr 20 min
• 4 large Golden Delicious
apples 1. Preheat oven to 375°F.
• 1 tsp. salt, divided
• ¾ cup sugar, plus 1 tbsp. 2. Peel, core and slice apples ½-inch thick. Toss with ½ tsp. salt, ¾ cup sugar, lemon
• 2 tsp. lemon juice juice, cinnamon, nutmeg and cornstarch. Add sliced apples and their juices to the
• ¼ tsp. ground cinnamon Le Creuset Braiser.
• ¼ tsp. fresh grated nutmeg
• 1 tbsp. cornstarch 3. Mix flour, cornmeal, brown sugar, baking powder and ½ tsp. salt in food processor
• 1 ½ cups all-purpose flour until combined. Add butter and pulse just until pea-size crumbles form. Stir in 1 cup
• ¼ cup cornmeal plus 2 tbsps. heavy cream and 1 tsp. vanilla until just incorporated. Top apples with
• ¼ cup brown sugar golf ball-size scoops of batter.
• 2 tsp. baking powder
4. Bake in oven for 20 minutes, remove from oven, brush cake topping with 2 tbsp.
• ¼ cup butter, chilled and diced
• 2 cups chilled heavy cream,
cream and sprinkle with remaining 1 tbsp. sugar. Place the cobbler back in the
divided oven and bake for another 20 minutes, until the topping is nicely browned and
• 1 ½ tsp. vanilla extract, filling is bubbling. Remove from oven and let cool for 10 minutes.
divided 5. While the cobbler bakes, whip remaining cream, sour cream, confectioners’ sugar
• ½ cup sour cream
and ½ tsp. vanilla until very soft peaks form, cover and chill.
• 2 tbsp. confectioners’ sugar
• ½ tsp. vanilla extract 6. Serve cobbler warm, with chilled cream.

Recipe by David Venable

More Flavor. Durable Construction. Delicious Results.
More Functionality. Cast iron is extremely durable, and its heavy-weight
construction will stand the test of time. It maximizes flavor
The Multi-function Braiser features high quality cast by evenly distributing heat and locking in moisture.
iron and enamel for perfect results every time.
High Performance Enamel. Inside and Out.
Smooth, sand-colored interior enamel is ideal for slow-cooking
and simmering. It resists sticking, making clean-up simple and
easy. The black enamel on the grill pan lid is ideal for browning,
searing and grilling, and requires no surface maintenance
or seasoning.

Artisan Quality. Since 1925.

Cast in individual sand molds, each piece is crafted in the
original factory in Northern France where the first Dutch ovens
were born in 1925. This heritage has made Le Creuset one of
the most treasured brands in the kitchen for generations.

For more recipes, visit QVC.com.

 QVC, the QVC Logo and IN THE KITCHEN WITH DAVID are all registered trademarks of ER Marks and QVC, Inc.
Cast iron is an extremely efficient conductor of heat, which means it retains
heat well so that your stove doesn’t need to work as hard. For best results,
make sure to use a low temperature setting for slow-cooking with moisture
and a medium temperature setting for searing and browning.

If you have any questions or concerns about your new cookware,

please contact Le Creuset Customer Service at:
1-877-418-5547 or visit lecreuset.com.

Enjoy!

©Copyright Le Creuset® 2016

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