I remember my mom making stewed rhubarb from homegrown rhubarb when we were kids. I have always liked tart fruit - I used to climb the pear tree in our backyard to get a green pear, I would only eat one bite but it was just to my taste! So rhubarb is a favourite of mine.
We were at the farmers' market in town today, and I bought what was probably the last of the season's local rhubarb.
When I did a silent retreat recently at a convent in Toronto, the nuns served stewed rhubarb at breakfast and I put it on top of my oatmeal and mixed in it - it was yummy!
My mom used to serve this over ice cream, but I like it on its own too.
Here's the recipe:
6 cups (1.5 L) cut up rhubarb
1 cup (250 ml) granulated sugar
2 TB (25 ml) water
We didn't have any granulated sugar at home, I had some brown sugar that was rock solid, but we did have organic sucanat, so I used that.
In a large saucepan, combine all ingredients and cook over medium heat, stirring, until the sugar dissolves. Reduce heat to medium-low, simmer, stirring periodically, for about 15 minutes or until the rhubarb is slightly thickened and stringy. Let cool.
This should keep for about 5 days in the fridge in a tightly sealed container. I don't expect it to last that long!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Saturday, June 4, 2011
Friday, June 3, 2011
Mexican Tomato Lime Soup
This recipe is from the cookbook "Moosewood Cooks at Home", published by Simon & Schuster. I was given this cookbook quite a few years ago from someone who had received a duplicate copy. I've made a few things out of it, but this one has been a real hit. It's quick, easy to make, and tastes really great!
We buy good quality tortilla chips to coarsely crush to go in the bottom of a wide brimmed soup bowl. Try President's Choice Lime & Habanero flavoured chips to kick up the heat in this soup!
This soup is a great starter, and is perfect for a hot summer day. Make lots as it keeps well in the fridge.
Here's a link to an online version of the recipe:
Mexican Tomato Lime Soup recipe (Moosewood Cooks at Home)
Moosewood Restaurant is located in Ithaca, NY, one of our favourite little towns to visit, and we always go to Moosewood when we're there. Ithaca is also the home of Cornell University, and has a really great pedestrian only area right in the downtown. Moosewood is just a block away, and there are lots of little restaurants, bookstores and shops to browse. There's also the Finger Lakes, beautiful gorges, etc. to explore.
We'll be featuring more recipes from this book in the coming months so stay tuned to this blog! Click on the photo below to check out the cookbook on Amazon.ca (you can browse the book online). I highly recommend this book!
We buy good quality tortilla chips to coarsely crush to go in the bottom of a wide brimmed soup bowl. Try President's Choice Lime & Habanero flavoured chips to kick up the heat in this soup!
This soup is a great starter, and is perfect for a hot summer day. Make lots as it keeps well in the fridge.
Here's a link to an online version of the recipe:
Mexican Tomato Lime Soup recipe (Moosewood Cooks at Home)
Moosewood Restaurant is located in Ithaca, NY, one of our favourite little towns to visit, and we always go to Moosewood when we're there. Ithaca is also the home of Cornell University, and has a really great pedestrian only area right in the downtown. Moosewood is just a block away, and there are lots of little restaurants, bookstores and shops to browse. There's also the Finger Lakes, beautiful gorges, etc. to explore.
We'll be featuring more recipes from this book in the coming months so stay tuned to this blog! Click on the photo below to check out the cookbook on Amazon.ca (you can browse the book online). I highly recommend this book!
Saturday, January 3, 2009
Len's Rice, Kale, Mushroom, Bean & Tofu Dish
Serves 2 as a main dish or 4-6 as a side dish.
INGREDIENTS
2 cups of cooked rice
Olive or canola oil
Kale
1/2 pound of mushrooms
1 small-med cooking onion (2-2/1/2" dia)
nutmeg
1/2 can drained black beans
1/2 pound tofu (firm or extra firm)
Tamari
Sesame oil
Optional: maple sugar
DIRECTIONS:
Have two cup of cooked rice on hand (brown and wild rice is a good combo, or brown basmati rice).
Using stir-fry pan if possible, add a bit of oil in the pan. Wash enough kale to almost fill the pan - do not dry the kale (remove heavy stalks). Turn on heat, toss kale into oil and keep tossing until kale is well-wilted. Remove kale to chopping board and chop (but not finely). Set kale aside.
In same pan (dry it out first), add oil and sauté 1/2 pound of mushrooms (chopped) and set aside.
Sauté 1 small-med chopped onion in oil. While sautéing, add a pinch or two of nutmeg and other herbs and spices as desired.
Return rice, kale and mushrooms to pan and mix thoroughly. Add 1/2 can of drained black beans and heat.
While this is heating up, cook up 1/2 pound of tou that has been previously cut into 1/2" cubes and marinated in equal proportions of tamari and sesame oil (option: and maple syrup), enough to glaze the tofu.
When tofu has been warmed up and slightly browned, add to the rice/kale/mushroom mixture. Mix and serve.
Note: it's well worth buying a rice cooker if you don't have one, as it cooks the rice perfectly and will keep it warm while you work on other parts of the dish (you can even add cooked items to it like the mushrooms, etc., so they will stay warm as well).
INGREDIENTS
2 cups of cooked rice
Olive or canola oil
Kale
1/2 pound of mushrooms
1 small-med cooking onion (2-2/1/2" dia)
nutmeg
1/2 can drained black beans
1/2 pound tofu (firm or extra firm)
Tamari
Sesame oil
Optional: maple sugar
DIRECTIONS:
Have two cup of cooked rice on hand (brown and wild rice is a good combo, or brown basmati rice).
Using stir-fry pan if possible, add a bit of oil in the pan. Wash enough kale to almost fill the pan - do not dry the kale (remove heavy stalks). Turn on heat, toss kale into oil and keep tossing until kale is well-wilted. Remove kale to chopping board and chop (but not finely). Set kale aside.
In same pan (dry it out first), add oil and sauté 1/2 pound of mushrooms (chopped) and set aside.
Sauté 1 small-med chopped onion in oil. While sautéing, add a pinch or two of nutmeg and other herbs and spices as desired.
Return rice, kale and mushrooms to pan and mix thoroughly. Add 1/2 can of drained black beans and heat.
While this is heating up, cook up 1/2 pound of tou that has been previously cut into 1/2" cubes and marinated in equal proportions of tamari and sesame oil (option: and maple syrup), enough to glaze the tofu.
When tofu has been warmed up and slightly browned, add to the rice/kale/mushroom mixture. Mix and serve.
Note: it's well worth buying a rice cooker if you don't have one, as it cooks the rice perfectly and will keep it warm while you work on other parts of the dish (you can even add cooked items to it like the mushrooms, etc., so they will stay warm as well).
Apple and Brie Omelette
INGREDIENTS (for one omelette)
2 tsp butter, divided
1 Granny Smith apple, peeled and thinly sliced
Ground nutmeg to taste
1 tsp sugar
2 eggs
1 TB water
2 TB roasted, chopped pecans
¾ oz (or more) Brie cheese, sliced
Heat a non-stick 8 inch skillet over medium heat. Melt 1 tsp butter in skillet. Sauté apple slices in butter until slightly transparent but not too soft, about 2 minutes. Sprinkle with nutmeg and sugar. Remove from pan and keep warm.
Beat together eggs and water. Heat same skillet over medium-high heat. Melt remaining 1 tsp butter in skillet and pour in egg mixture. As mixture sets at edges, with spatula, gently push cooked portions towards the centre. Tilt and rotate the pan to allow uncooked egg to flow into the empty spaces.
When egg is almost set on surface but still looks moist, cover one half of the omelette with half of the warm apple mixture and pecans. If you feel confident, slide half the omelette out of the pan onto a cookie sheet and flip the other half over top, otherwise, flip half the omelette over the other half with a spatula and lift out onto the cookie sheet. Garnish with brie cheese and a few sprinkles of chopped pecans. Broil for 1-2 minutes to melt cheese. Slide onto warm plate, garnish with remaining apples, and serve immediately (SERVES ONE but we made two and broiled them together).
We served this with a green mesclun salad and crusty bread.
2 tsp butter, divided
1 Granny Smith apple, peeled and thinly sliced
Ground nutmeg to taste
1 tsp sugar
2 eggs
1 TB water
2 TB roasted, chopped pecans
¾ oz (or more) Brie cheese, sliced
Heat a non-stick 8 inch skillet over medium heat. Melt 1 tsp butter in skillet. Sauté apple slices in butter until slightly transparent but not too soft, about 2 minutes. Sprinkle with nutmeg and sugar. Remove from pan and keep warm.
Beat together eggs and water. Heat same skillet over medium-high heat. Melt remaining 1 tsp butter in skillet and pour in egg mixture. As mixture sets at edges, with spatula, gently push cooked portions towards the centre. Tilt and rotate the pan to allow uncooked egg to flow into the empty spaces.
When egg is almost set on surface but still looks moist, cover one half of the omelette with half of the warm apple mixture and pecans. If you feel confident, slide half the omelette out of the pan onto a cookie sheet and flip the other half over top, otherwise, flip half the omelette over the other half with a spatula and lift out onto the cookie sheet. Garnish with brie cheese and a few sprinkles of chopped pecans. Broil for 1-2 minutes to melt cheese. Slide onto warm plate, garnish with remaining apples, and serve immediately (SERVES ONE but we made two and broiled them together).
We served this with a green mesclun salad and crusty bread.
Sunday, February 3, 2008
How to prepare TVP
My husband is the TVP expert, and gave me these instructions. TVP is available in different shapes & sizes (all dried); minced, cutlets, and chunks.
He soaks the cutlets for 4 minutes, but the thicker cutlets take a lot longer, so you will have to experiment with how long to soak. You must boil the water first, and it's best to use a Bodum (plunge-type glass coffee maker)so that the chunks are totally submerged. Once you've solved the texture problem with the correct amount of soaking, you can move on to the seasoning step.
He splashs it with Tamari (a bit, not a lot), and stirs it all up so it's well mixed. He says the chunks don't have a large surface area so you won't need a lot.
Then he says you need something with acid in it:
lemon juice, or lime juice, or balsamic vinegar
His latest find was mint sauce (purchased, but basically consists of mint in vinegar with a bit of sugar)
You can put this in soup, or a cassoulet-type bean dish, or add to stews.
He soaks the cutlets for 4 minutes, but the thicker cutlets take a lot longer, so you will have to experiment with how long to soak. You must boil the water first, and it's best to use a Bodum (plunge-type glass coffee maker)so that the chunks are totally submerged. Once you've solved the texture problem with the correct amount of soaking, you can move on to the seasoning step.
He splashs it with Tamari (a bit, not a lot), and stirs it all up so it's well mixed. He says the chunks don't have a large surface area so you won't need a lot.
Then he says you need something with acid in it:
lemon juice, or lime juice, or balsamic vinegar
His latest find was mint sauce (purchased, but basically consists of mint in vinegar with a bit of sugar)
You can put this in soup, or a cassoulet-type bean dish, or add to stews.
Vegetarian Barley Risotto
We have started using pearl barley in recipes and really love it! If you have a pressure cooker, this risotto takes practically no time at all to prepare and cook.
Serves 4
2 TB olive oil
1 cup pearl barley
50 grams TVP cutlet (or large chunks)
3 cups vegetarian stock (we have used McCormick's in the past, which are vegetarian, but nowadays we make our own vegetable stock)
2 oz sun-dried tomatoes, chopped (soft & pliable, not dried out and hard)
4 cloves garlic, chopped
1 small cooking onion, chopped
1 leek, chopped (white & tender green parts - well cleaned of sand & grit)
sea salt to season
2 cups thinly chopped carrot slices
5 fresh sprigs of fresh rosemary, chopped fine
a few fresh basil leaves, chopped
1 TB dried thyme leaves
1 oz butter
1 oz parmesan reggiano cheese, grated (or a 3-yr old cheddar that bites back)
Pre-soak TVP for 5 minutes in 3 cups of water that has been brought to the boil, drain and discard liquid (we use a bodum coffeemaker in order to submerge the TVP completely).
Saute onions & garlic in bottom of a pressure cooker with olive oil.
When onions are softened, add leeks, when softened, add everything else except butter and parmesan cheese.
Cover pressure cooker with lid and cook for 10 minutes (after it comes up to pressure).
If you don't have a pressure release valve, let it set until the pressure releases before opening.
Add cheese and butter and mix well (if you had to wait for the pressure to come down, you may need to reheat in order to get butter and cheese to melt and mix together).
Serves 4
2 TB olive oil
1 cup pearl barley
50 grams TVP cutlet (or large chunks)
3 cups vegetarian stock (we have used McCormick's in the past, which are vegetarian, but nowadays we make our own vegetable stock)
2 oz sun-dried tomatoes, chopped (soft & pliable, not dried out and hard)
4 cloves garlic, chopped
1 small cooking onion, chopped
1 leek, chopped (white & tender green parts - well cleaned of sand & grit)
sea salt to season
2 cups thinly chopped carrot slices
5 fresh sprigs of fresh rosemary, chopped fine
a few fresh basil leaves, chopped
1 TB dried thyme leaves
1 oz butter
1 oz parmesan reggiano cheese, grated (or a 3-yr old cheddar that bites back)
Pre-soak TVP for 5 minutes in 3 cups of water that has been brought to the boil, drain and discard liquid (we use a bodum coffeemaker in order to submerge the TVP completely).
Saute onions & garlic in bottom of a pressure cooker with olive oil.
When onions are softened, add leeks, when softened, add everything else except butter and parmesan cheese.
Cover pressure cooker with lid and cook for 10 minutes (after it comes up to pressure).
If you don't have a pressure release valve, let it set until the pressure releases before opening.
Add cheese and butter and mix well (if you had to wait for the pressure to come down, you may need to reheat in order to get butter and cheese to melt and mix together).
Tofu Mayonnaise
We were making eggless tofu salad, and forgot to buy mayonnaise,
so we made our own quite easily using a box of Mori-Nu soft silken Tofu (tetra-pak, so shelf-safe for almost a year), and a few ingredients we had on hand. This turned out a little bit bland, but you can experiment by changing some of the added ingredients, like adding more Dijon, dill, garlic, capers & fine herbs, chipotle, etc.
½ box silken tofu (or 6 oz soft tofu)
1/3 cup olive oil
1 small garlic clove
2 Tsp Dijon mustard
2.5 tsp fresh lemon juice
salt & freshly ground pepper
Puree the tofu and oil in a food processor until smooth (scrape down the sides). Add the garlic, mustard & lemon juice and season to taste.
Keeps refrigerated for up to 5 days.
so we made our own quite easily using a box of Mori-Nu soft silken Tofu (tetra-pak, so shelf-safe for almost a year), and a few ingredients we had on hand. This turned out a little bit bland, but you can experiment by changing some of the added ingredients, like adding more Dijon, dill, garlic, capers & fine herbs, chipotle, etc.
½ box silken tofu (or 6 oz soft tofu)
1/3 cup olive oil
1 small garlic clove
2 Tsp Dijon mustard
2.5 tsp fresh lemon juice
salt & freshly ground pepper
Puree the tofu and oil in a food processor until smooth (scrape down the sides). Add the garlic, mustard & lemon juice and season to taste.
Keeps refrigerated for up to 5 days.
Chocolate Banana Nut Smoothie
What kid (big or small) wouldn't want to have this for breakfast?
1 TB Cocoa Caminos organic cocoa powder
1 TB Nuts to You! hazelnut butter
1 TB brown sugar (or honey or maple syrup)
1 banana
1 cup chocolate flavoured soy milk
Blend it all up and drink it down!
Yummmmmmmmy!
1 TB Cocoa Caminos organic cocoa powder
1 TB Nuts to You! hazelnut butter
1 TB brown sugar (or honey or maple syrup)
1 banana
1 cup chocolate flavoured soy milk
Blend it all up and drink it down!
Yummmmmmmmy!
Len's Black Bean Soup
This is my husband's excellent black bean soup recipe!
Q – Where did this recipe come from?
A – We were down in Alabama, out shopping, and I picked up a bag of beans for soup that came with a spice pack and a simple recipe. One of the problems you have when you get a good soup like this is that it’s almost impossible to try to reproduce the spice packet. Usually when you find one that’s really good in flavour, it’s not a mass produced commercial brand, and you may not find it again in the stores. So, to get you started with this recipe, I’ll suggest you use the Indian spice mix that’s widely available called garam masala (I’ve also used Montreal Steak Spice). It’s in the spices that you can make your own personal signature on the soup.
Q – What do you like most about this recipe?
A – It begins as just a very simple “How To Cook Dried Beans”, and after that, with minimal additions, turning it into a flavourful soup, so simple.
BLACK BEAN SOUP
vegan / vegetarian
1 lb. black turtle beans
28-oz tin of crushed (not ground) tomatoes
Vegetable stock cubes or powder (enough for 1 litre of broth)
2 Tb. garam masala
2 Tb. olive oil
1 med. to large cooking onion
1 med. to large green pepper
Check beans for stones and soak overnight, rinse and drain. Put in pot and cover with about 1.5 inches of water. Simmer for 1.5 hours with lid on.
Sauté onion and pepper in olive oil, add to beans with garam masala and stock cubes. Add crushed tomatoes. Add water if needed, simmer for one hour with lid on. Add more salt as required, more water as required.
Q – Where did this recipe come from?
A – We were down in Alabama, out shopping, and I picked up a bag of beans for soup that came with a spice pack and a simple recipe. One of the problems you have when you get a good soup like this is that it’s almost impossible to try to reproduce the spice packet. Usually when you find one that’s really good in flavour, it’s not a mass produced commercial brand, and you may not find it again in the stores. So, to get you started with this recipe, I’ll suggest you use the Indian spice mix that’s widely available called garam masala (I’ve also used Montreal Steak Spice). It’s in the spices that you can make your own personal signature on the soup.
Q – What do you like most about this recipe?
A – It begins as just a very simple “How To Cook Dried Beans”, and after that, with minimal additions, turning it into a flavourful soup, so simple.
BLACK BEAN SOUP
vegan / vegetarian
1 lb. black turtle beans
28-oz tin of crushed (not ground) tomatoes
Vegetable stock cubes or powder (enough for 1 litre of broth)
2 Tb. garam masala
2 Tb. olive oil
1 med. to large cooking onion
1 med. to large green pepper
Check beans for stones and soak overnight, rinse and drain. Put in pot and cover with about 1.5 inches of water. Simmer for 1.5 hours with lid on.
Sauté onion and pepper in olive oil, add to beans with garam masala and stock cubes. Add crushed tomatoes. Add water if needed, simmer for one hour with lid on. Add more salt as required, more water as required.
Tempeh Sloppy Joes
This really satified my recent urge for a BBQ sandwich.
It makes four servings, and takes very little time and effort to prepare.
8 oz of tempeh, crumbled (I used Henry's Tempeh with hot peppers)
1 TB olive oil
1 medium onion, diced
1/2 cup diced green or red pepper (or celery)
1 cup barbeque sauce
4 toasted burger buns or 8 slices of toasted bread
Marinate tempeh in the barbeque sauce for about 20 minutes (while you're preparing and sauting the veggies as below).
Heat olive oil in a pan; add the veggies and saute, stirring until veggies are soft (or to your own taste). Add the marinated tempeh and sauce and heat through.
Serve on toasted buns or bread.
It makes four servings, and takes very little time and effort to prepare.
8 oz of tempeh, crumbled (I used Henry's Tempeh with hot peppers)
1 TB olive oil
1 medium onion, diced
1/2 cup diced green or red pepper (or celery)
1 cup barbeque sauce
4 toasted burger buns or 8 slices of toasted bread
Marinate tempeh in the barbeque sauce for about 20 minutes (while you're preparing and sauting the veggies as below).
Heat olive oil in a pan; add the veggies and saute, stirring until veggies are soft (or to your own taste). Add the marinated tempeh and sauce and heat through.
Serve on toasted buns or bread.
Tofu and Kale Quiche
Serves 4 to 6
1/2 teaspoon canola oil
3/4 cup chopped green onions
12 ounces firm tofu, crumbled (Sol brand is just right)
1.5 cup packed finely chopped kale or turnip greens
1.5 cup grated soy cheese
3/4 cup chopped red bell peppers
3/4 teaspoon salt
3/4 teaspoon turmeric
One 9-inch store-bought pastry pie shell (thawed) – make sure to look for vegetarian pie shells (Tenderflake deep dish)
In a small, nonstick skillet, heat oil over medium heat. Add green onions and sauté for 3 minutes. Add red pepper and sauté for 1 minute. Add all remaining ingredients except cheese, and mix together, sautéing until the kale starts to slightly wilt. Remove from heat and mix in cheese.
Transfer mixture to prepared pie shell (see package instructions). Bake in preheated oven for 40 minutes - you'll have to experiment with your own oven - ours runs hot so we did it at 250 Fahrenheit.
1/2 teaspoon canola oil
3/4 cup chopped green onions
12 ounces firm tofu, crumbled (Sol brand is just right)
1.5 cup packed finely chopped kale or turnip greens
1.5 cup grated soy cheese
3/4 cup chopped red bell peppers
3/4 teaspoon salt
3/4 teaspoon turmeric
One 9-inch store-bought pastry pie shell (thawed) – make sure to look for vegetarian pie shells (Tenderflake deep dish)
In a small, nonstick skillet, heat oil over medium heat. Add green onions and sauté for 3 minutes. Add red pepper and sauté for 1 minute. Add all remaining ingredients except cheese, and mix together, sautéing until the kale starts to slightly wilt. Remove from heat and mix in cheese.
Transfer mixture to prepared pie shell (see package instructions). Bake in preheated oven for 40 minutes - you'll have to experiment with your own oven - ours runs hot so we did it at 250 Fahrenheit.
Quinoa salad (vegan)
This recipe is so good, we had it twice in a row (ok, I made a full recipe and we had to eat it up). But we really, really like it! and I think I'm addicted to quinoa.
I used Bob's Red Mill brand organic quinoa (I had bought a bag a loooong time ago, and it was sitting in the fridge - I don't think aging it does anything).
Makes 4 - 6 Servings
Ingredients:1 cup quinoa
1.5 cups cold water
½ tsp salt
1 cup celery
1 - 2 small carrots, peeled and sliced thin
½ green pepper, sliced thin
1 medium ripe tomato
1 medium English cucumber, diced
¼ cup chopped fresh cilantro
½ cup chopped pistachio nuts
½ cup dried unsweetened cranberries
Dressing:
2 TB freshly squeezed lemon juice
¼ cup olive oil
½ tsp salt
Fresh ground pepper
Directions:
The quinoa can be made ahead of time and refrigerated. Soak the quinoa 1/2 hour in cold water. Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer. Place in 2 quart pot with the water and salt. Bring to a boil. Turn the heat down to very low, cover and cook for 15 minutes. Remove from heat and allow to sit five minutes with lid on. Fluff gently with a fork and set aside to cool.
Steam the carrots and green veggies for 5 minutes, rinse in cold water
Chop the tomatoes, herb and cucumber
Blend dressing ingredients with a whisk or shake in a jar
Gently combine veggies, walnuts, quinoa and dressing in a large bowl
Cover and chill
Keep the uncooked quinoa in the fridge or freezer (it has a high oil content and will go rancid otherwise). Use a pot with a tight-fitting lid (we use Le Creuset brand).
I used Bob's Red Mill brand organic quinoa (I had bought a bag a loooong time ago, and it was sitting in the fridge - I don't think aging it does anything).
Makes 4 - 6 Servings
Ingredients:1 cup quinoa
1.5 cups cold water
½ tsp salt
1 cup celery
1 - 2 small carrots, peeled and sliced thin
½ green pepper, sliced thin
1 medium ripe tomato
1 medium English cucumber, diced
¼ cup chopped fresh cilantro
½ cup chopped pistachio nuts
½ cup dried unsweetened cranberries
Dressing:
2 TB freshly squeezed lemon juice
¼ cup olive oil
½ tsp salt
Fresh ground pepper
Directions:
The quinoa can be made ahead of time and refrigerated. Soak the quinoa 1/2 hour in cold water. Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer. Place in 2 quart pot with the water and salt. Bring to a boil. Turn the heat down to very low, cover and cook for 15 minutes. Remove from heat and allow to sit five minutes with lid on. Fluff gently with a fork and set aside to cool.
Steam the carrots and green veggies for 5 minutes, rinse in cold water
Chop the tomatoes, herb and cucumber
Blend dressing ingredients with a whisk or shake in a jar
Gently combine veggies, walnuts, quinoa and dressing in a large bowl
Cover and chill
Keep the uncooked quinoa in the fridge or freezer (it has a high oil content and will go rancid otherwise). Use a pot with a tight-fitting lid (we use Le Creuset brand).
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