Exclusive Recipe Collection

Created for the 10.25” Signature Iron Handle Skillet

Thank you for your purchase.
Le Creuset is excited to bring you an exclusive collection of recipes for
our 10.25” Signature Iron Handle Skillet.

Delicious and creative, this collection of crowd-pleasing recipes comes directly from the Le Creuset test
kitchen and was developed exclusively for your new cookware piece.

The enameled cast iron skillet is indispensable in the kitchens of home cooks and professional chefs alike. The
interior surface is finished with a matte black enamel that eliminates the need for the traditional seasoning
and maintenance of raw cast iron.

• The matte black enamel surface is easy to maintain and does not require any seasoning.
• Specially formulated for high-surface temperature cooking – ideal for searing, sautéing and frying
• High quality cast iron distributes and transfers heat evenly over medium to medium-high heat.
• Works on any heat source, including induction.
• New large loop helper handle facilitates lifting the pan and provides a better grip even while wearing
oven mitts.
• Made in France.
Bacon Wrapped Pork with Summer Succotash
Ingredients
• 12-14 thin slices bacon
• ¼ cup Dijon mustard
• 1 tablespoon brown sugar
• 2 teaspoons dried thyme
• 3 cloves garlic, divided
• 1 pork tenderloin, trimmed
• ½ medium red onion, sliced
• 1 teaspoon seafood boil
seasoning
• 1 cup butter beans or baby lima
beans, cooked
• 1 small yellow squash, sliced into
semi-circles
• ½ cup fresh or frozen corn kernels
• ½ cup okra, sliced on the bias
• ¾ cup chicken stock
• ½ cup grape tomatoes, sliced
lengthwise
• ½ small red pepper, julienne
• 2 tablespoons unsalted butter
• 2 tablespoons fresh basil,
chiffonade
• Salt and pepper, to taste
Bacon Wrapped Pork with Summer Succotash
Serves 4 | Total Time: 1 hour
1. Preheat oven to 400°F. Fry bacon in 10.25” skillet over low heat until just starting to brown, but
still pliable and flexible. Remove from the skillet and place on a plate. Do not drain bacon fat
from the pan.
2. Stir together the mustard, brown sugar, thyme and 1 clove of minced garlic in a small mixing
bowl. Tuck the tail of the tenderloin under so the thickness of the meat is uniform. Rub the
mustard mixture all over the tenderloin to coat. Wrap the bacon strips around the tenderloin,
starting at one end and shingling the strips along the length of the meat. Use toothpicks to
secure any loose ends of bacon.
3. Place the tenderloin in the skillet and place in the preheated oven. Bake until an instant-read
thermometer registers 145°F in the thickest part of the meat, about 15 minutes. Remove skillet
from the oven, and place tenderloin on a cutting board tented with foil. Let skillet cool slightly
for about 5 minutes, but do not drain drippings from the pan.
4. Add the red onion to the skillet with the pan drippings and cook until onion is starting to brown
at the edges, about 5 minutes. Add the remaining garlic and seafood boil seasoning and cook
for about 30 seconds until garlic and seasoning are fragrant. Add the butter beans, squash,
corn, okra and chicken stock to the skillet, and bring to a simmer. Cook until slightly reduced,
about 5 minutes. Add the tomatoes and red pepper to the skillet and stir to combine. Turn off
the heat and stir in the butter and basil. Season to taste with salt and pepper.
Brown Butter Berry and Pecan Oatmeal Bake
Ingredients
Oatmeal
• ¼ cup unsalted butter
• 2 cups whole rolled oats
• 2 tablespoons brown sugar
• 1 tablespoon flax seed
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups milk
• 2 eggs
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
Topping
• 2 cups fresh berries, such as
blueberries, raspberries or
blackberries
• Zest and juice of ½ lemon
• 1 cup pecans
• ½ cup brown sugar
• 1 tablespoon flour
• ½ teaspoon salt
Brown Butter Berry and Pecan Oatmeal Bake
Serves 8 | Total Time: 1 hour
For the oatmeal
1. Preheat oven to 350°F degrees. Melt the butter in 10.25” skillet over low heat until
butter starts to smell nutty and brown bits start to form on bottom of the skillet. Pour
out the butter into a separate small bowl and set aside for the topping. Do not wipe
out the skillet.
2. Combine the oats, brown sugar, flax seed, cinnamon, baking powder and salt in a large
mixing bowl. Whisk together the milk, eggs, maple syrup and vanilla in another small
mixing bowl. Add the milk mixture to the oat mixture and stir to combine. Pour the
oatmeal mixture into the skillet and set aside.
For the topping
1. Toss the berries with the lemon zest and lemon juice in a medium mixing bowl. In
a separate bowl, combine the pecans, brown sugar, flour, salt and reserved brown
butter in a small mixing bowl.
2. Top the oatmeal mixture with the berries and juice, and then sprinkle the topping
over the berries. Bake in preheated oven until the oatmeal is set and the topping is
starting to brown, about 45 minutes. Let cool for about 10 minutes and serve warm.
Chicken Fajita Burgers with Chipotle Guacamole
Ingredients
Guacamole
• 1 small dried chipotle pepper
• 1 avocado, pitted and mashed
• 1 tablespoon shallot, finely
chopped
• 1 clove garlic, minced
• 1 teaspoon lime juice
• Salt and pepper to taste
Burgers
• ½ cup plain bread crumbs
• 1 egg, beaten
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon garlic powder
• ¼ cup cilantro, finely chopped
• 1 pound ground chicken
• 3 tablespoons canola oil, divided
• 1 sweet onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 4 rolls or pita pockets
Chicken Fajita Burgers with Chipotle Guacamole
Serves 4 | Total Time: 45 minutes
For the guacamole
1. Heat the chipotle pepper over low heat in dry 10.25” skillet until fragrant, about 2-3
minutes. Remove from the heat and cool. Carefully seed the pepper and roughly chop. Place
in the bowl of a food processor fitted with a metal blade, and pulse until finely ground.
2. Measure out 1 teaspoon of the chipotle powder and place in a small bowl. Add the avocado,
shallot, garlic and lime juice, and stir to combine. Season with salt and pepper to taste.
For the burgers
1. Combine the bread crumbs, egg, chili powder, paprika, cumin, oregano, onion powder,
salt, pepper, garlic powder and cilantro in a large mixing bowl. Add the ground chicken,
and gently stir to combine. Form chicken mixture into four patties about 1/2-inch thick
and set aside.
2. Heat 1 tablespoon of canola oil in 10” skillet over medium-high heat. When the oil is hot,
add the onion. Saute until the onion is starting to brown and soften, about 3 minutes.
Remove from the skillet and place on a plate. Add the bell peppers to the skillet. Saute
until the peppers are starting to brown, another 3 minutes. Remove from the skillet and
add to the onions. Turn heat down to medium-low.
3. Add another tablespoon of oil to the pan, and add two of the patties to the skillet. Cook
until browned on both sides and cooked through, about 8 minutes. Remove from the pan
and set aside on a plate. Repeat with the remaining two patties.
4. Toast the rolls or pita pockets. Serve the burgers on the buns, and topped with the
guacamole, onions and peppers.
Crab and Corn Fritters with Red Pepper Aioli
Ingredients
Red Pepper Aioli
• ¼ cup roasted red peppers,
drained
• 2 egg yolks
• 2 tablespoons Dijon mustard
• 2 teaspoons lemon juice
• 1 clove garlic, minced
• 1 cup extra virgin olive oil
• Salt and pepper
Crab and Corn Fritters
• 3 ears fresh corn
• 1 egg, beaten
• ½ cup milk
• ½ cup coarsely ground polenta
or grits
• 2 tablespoons baking powder
• 3 tablespoons flour
• 2 green onions, green part only
thinly sliced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup cooked crab meat
• 2 tablespoons canola oil
• Coarse sea salt
Crab and Corn Fritters with Red Pepper Aioli
Serves 6 | Total Time: 45 minutes
For the aioli
1. Place the red peppers, egg yolks, mustard, lemon juice and garlic in a food processor
fitted with a metal blade. Process until smooth, about 30 seconds. While the processor
is running, add the oil in a slow stream to the mixture until the aioli is thick and
creamy. Season with salt and pepper to taste.
For the fritters
2. Cut the corn off the cob, and place in a large mixing bowl. Use the back of the knife
to scrape the cobs to extract the corn milk, and add to the bowl. Add the egg, milk,
grits, baking powder, flour, green onions, salt and pepper and stir until combined.
Gently fold in the crab meat, trying not to break up the larger pieces.
3. Add canola oil to 10.25” skillet, and heat over medium-low heat until oil is hot.
Drop the batter into the skillet, about one tablespoon per fritter. Fry on both sides
until light golden brown. Remove from the skillet, and drain on a paper towel lined
plate. Lightly sprinkle with coarse sea salt and serve with the red pepper aioli.
Ginger and Lemongrass Beef Stir-fry
Ingredients
Ginger and Lemongrass Beef Stir-fry
• 2 stalks lemongrass, outer leaves Serves 6 | Total Time: 30 minutes
removed and inner leaves finely
chopped 1. Whisk together the lemongrass, ginger, garlic, fish sauce, soy sauce, brown sugar and
• 1-inch piece fresh ginger, peeled corn starch in a small mixing bowl until sugar is dissolved. Set aside.
and grated
• 4 cloves garlic, minced 2. Heat 1 tablespoon of canola oil in 10.25” skillet over medium-high heat. Add the
• 3 tablespoons fish sauce snow peas and red pepper to the skillet and sauté until slightly softened, about 3
• 2 tablespoons soy sauce minutes. Remove from the pan and place in a large mixing bowl. Add the carrots and
• 2 tablespoons brown sugar green onion to the skillet and sauté for one minute. Remove from the skillet and add
• 2 teaspoons corn starch to the bowl with the snow peas.
• 2 tablespoons canola oil, divided
• ½ cup snow peas 3. Season beef all over with salt and pepper. Add another tablespoon of canola oil to
• 1 small red pepper, julienne the skillet. Add the beef and sauté until beef is browned all over, about 5 minutes.
• 2 small carrots, julienne Add the reserved sauce back to the skillet and toss to combine. Cook until sauce is
• 2 green onions, green parts only slightly thickened, about 3 minutes. Add the vegetables back to the pan and stir
cut into 1-inch pieces again. Garnish with the peanuts, mint and cilantro. Serve over the white rice.
• 1 pound sirloin steak, trimmed
and thinly sliced into 1-inch long
pieces
• ¼ cup roasted peanuts, roughly
chopped
• Fresh mint, cilantro and cooked
white rice for serving
Sausage Ricotta Meatball Bake
Ingredients
Sausage Ricotta Meatballs
• 1 cup fresh bread crumbs
• 1 cup ricotta cheese
• ½ cup Parmesan cheese, grated
• 1 egg, beaten
• ¼ cup fresh Italian parsley, finely
chopped
• 1 teaspoon fennel seeds
• 1 teaspoon dried oregano
• 1 teaspoon pepper
• 1 pound ground Italian pork
sausage
• ¼ cup extra virgin olive oil
Basil Pomodoro Sauce
• 1 tablespoon extra virgin olive oil
• ½ small yellow onion, finely diced
• 4 large cloves of garlic, peeled
and thinly sliced
• ¼ teaspoon red pepper flakes
• 1 28-ounce can Italian crushed
tomatoes
• ¼ cup fresh basil, chiffonade
• 1 teaspoon sugar
• Salt and pepper
• 8 ounces mozzarella cheese,
grated
• ½ cup Parmesan cheese, grated
Sausage Ricotta Meatball Bake
Serves: 6 | Total Time: 1 hour 20 minutes
For the meatballs
1. Preheat oven to 400°F. Add the bread crumbs to the bowl of a food processor fitted with
a metal blade, and pulse until finely ground. Place bread crumbs in a large mixing bowl.
Add the ricotta cheese, Parmesan cheese, egg, parsley, fennel, oregano and pepper and
stir to combine. Add the sausage meat and gently stir again. Form meat into roughly
2-inch meatballs and place in 10.25” skillet. Bake in preheated oven until cooked
through, about 20 minutes. Remove meatballs from the skillet and set aside on a plate.
Let skillet cool for about 5 minutes and leave oven on.
For the sauce
1. Return the skillet to medium heat and add the olive oil. When the oil is hot, add the
onion and cook until translucent, about 5 minutes. Turn heat down to low and add
the garlic and red pepper flakes. Cook just until garlic is fragrant and nutty but not
browning, about 1 minute. Add the tomatoes to the skillet and stir. Bring the sauce
to a simmer over medium-low heat and cook until sauce is slightly reduced, about 5
minutes. Add the basil and sugar, and season with salt and pepper to taste.
2. Add the meatballs back to the skillet and stir to coat with the sauce. Top the meatballs
with the mozzarella and Parmesan cheese, and place in the preheated oven. Bake until
cheese is melted and bubbling, about 10 minutes.
Snickerdoodle Biscuit Plum Cobbler
Ingredients
• 3 pounds plums, pitted and sliced
• ½ cup plus 2 tablespoons sugar
• ½ cup sliced almonds
• ¼ cup fresh mint, chiffonade
• 2 tablespoons mint lemonade
• 2 tablespoons cornstarch
• 1 teaspoon cardamom
• 2 cups flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 6 ounces unsalted butter
• 1 cup buttermilk
• 2 tablespoons turbinado sugar
• 1 tablespoon cinnamon
• 1 egg, beaten
Snickerdoodle Biscuit Plum Cobbler
Serves 8 | Total Time: 1 hour
1. Preheat oven to 375°F. Toss together the plums, ½ cup sugar, almonds, mint, mint
lemonade, cornstarch and cardamom in a medium mixing bowl to combine. Pour into
10” skillet and set aside while making the biscuit topping.
2. Whisk together the flour, 2 tablespoons sugar, baking powder, baking soda and salt
in a large mixing bowl. Cut in butter with a pastry blender or fingertips until mixture
resembles coarse meal. Add the buttermilk and stir to combine into a soft dough.
Dump out the dough onto a floured board, and gently knead 3-4 times. Roll dough
out to ½-inch thickness and cut into round biscuits. Arrange biscuits on top of plums,
spacing evenly but not quite touching.
3. Combine turbinado sugar and cinnamon in a small bowl. Brush tops of biscuits with
the beaten egg, and sprinkle with the sugar mixture. Bake in preheated oven until
fruit is hot and bubbling, and biscuits are golden brown about 35 minutes.
Warm Spinach and Potato Salad with Crispy Prosciutto
Ingredients
• 1 pound mixed color baby pota-
toes, halved or quartered
• 4 thin slices of prosciutto, roughly
torn into 1-inch pieces
• 4 tablespoons extra virgin olive
oil, divided
• 1 large shallot, thinly sliced
• 1 anchovy filet, mashed
• 1 clove garlic, minced
• 3 tablespoons sherry vinegar
• 1 cup thin green beans, cut into
1-inch pieces
• ½ cup walnuts
• 1 cup spinach leaves
• ¼ cup flat leaf parsley, chopped
• ¼ cup fresh dill, chopped
• Salt and pepper
Warm Spinach and Potato Salad with Crispy Prosciutto
Serves 6 | Total Time: 35 minutes
1. Place the potatoes in 10.25” skillet and cover with cold water. Heat over medium-
high heat until water starts to boil. Turn heat down to low, and cook until potatoes
are barely fork tender but not falling apart, about 15 minutes. Drain potatoes and
set aside. Wipe out skillet.
2. Spread the prosciutto in the skillet, and cook over low heat until crispy and lightly
browned, about 2-3 minutes. Remove from the pan and set aside.
3. Heat 1 tablespoon of olive oil over medium heat. Add the shallot to the skillet
and cook until translucent, about 2-3 minutes. Turn heat down to low and add the
anchovy and garlic. Stir until fragrant, about 1 minute. Add remaining olive oil and
vinegar. Stir to combine.
4. Add the green beans and walnuts to the skillet, and sauté for 2-3 minutes. Add
the potatoes back to the skillet. Stir to coat with the dressing, and heat just until
potatoes are warm. Remove skillet from the heat and add the spinach, parsley and
dill. Stir just until spinach starts to wilt. Season to taste with salt and pepper. Serve
salad warm or at room temperature garnished with the crispy prosciutto.
More Flavor. Durable Construction. Delicious Results.
Cast iron is extremely durable, and its heavy-weight
More Functionality. construction will stand the test of time. It maximizes flavor
10.25” Signature Iron Handle Skillet features high by efficiently retaining heat and locking in moisture.
quality cast iron and enamel for perfect results
every time.
High Performance Enamel. Inside and Out.
Durable black enamel interior is ideal for browning,
searing and grilling. It 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.
 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. For additional
information please refer to included care and use manual.

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® 2019 72323

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