Just finally got a Le Creuset cast iron pot and I'm interested in learning some of the provincial French/Italian one pot meals. Mainly ones where you start on the range (saute, caramelize) and then finish in an oven. Also, any famous dishes that would be considered one pot dishes, for example would Coq Au Vin be one? Any cookbooks that have good recipes for this? (doesn't have to be the only topic).

Curtis

By Chefhdan (Chefhdan) on Friday, January 03, 2003 - 06:24 am: Edit

Look up Cassoulet, I think LeCruset was invented for it

By Adelie (Adelie) on Wednesday, January 28, 2004 - 08:37 pm: Edit

Also Ribbolito, the Italian soup-stew with bread on the bottom.

By Jonesb (Jonesb) on Friday, July 09, 2004 - 05:55 am: Edit

i know a couple.. be right back

By Jonesb (Jonesb) on Friday, July 09, 2004 - 05:58 am: Edit

here is a good chicken one>>>

http://www.deliaonline.com/recipes/r_0000001718.asp

and this one i have seen gary rhodes prepare on tv a million times>>>>

http://www.bbc.co.uk/food/recipes/database/fricasseeofchickenwi_10493.shtml

it looks, and probably tastes superb....