For years I have been going to my friend Tam's to visit and take over her kitchen. She has the most enviable le Creuset collection of anyone I know. We were gone last week and when we got home there was a very heavy box from Tam. I had NO idea what it could be so opened it up and started unpacking.
I have been BLESSED! multiple old beautiful le Creuset pans that we immediately decided to put to good use.
First up, an excellent oval baker that Tam said she had no idea what to put in it. I am imagining many meals of scalloped potatoes, but it's spring, so we decided to have rainbow trout. We laid it on a bed of fresh fennel fronds from the garden and stuffed it with fresh sorrel from same. A splash of white wine, tin foil and a 400 degree oven yielded delicious results.
I had never tried making fava beans before and we ran into them shopping at Wegmans. I didn't buy nearly enough, but enough to give them a try in a teeny tiny le Creuset that Tam sent. Parboiled, then sauteed with a bit of butter and mint for a couple of minutes... YUM!
Voila the finished dinner, Green Basmati Rice from the Sunday Suppers at Lucques cookbook which has become our favorite, the Trout, the Favas and I made a lovely sorrel bechamel sauce to accompany. Dinner à deux.