Cooking Tips, Recipes & Cleaning Tips For the Chateau Series Sales Information: Noelle Skurchak | 773.677.3220 | La Cornue Service Center: 877.522.6768 | Additional Assistant: Matthew McManus | 415.583.
Dear La Cornue Customer, The exquisite La Cornue range that you have selected for your home provides a variety of meticulously crafted tools to help you create superb meals, however cooking on the range may be a little intimidating at first, especially when using unfamiliar tools like the plaque and cooking in an oven that you can’t see into.
La Cornue Ovens Both the gas and electric ovens can be used for roasting, baking and broiling however the strong lively heat of the gas oven is perfect for roasting, while the dry stable heat of the electric oven provides the ideal environment for baking. Two distinctive design features provide superior results when cooking in La Cornue ovens. Hearth Shaped Ovens – create a natural Convection preventing excessive drying of foods.
Baking Tips Cooking on multiple racks at one time is not recommended in the La Cornue ovens since the Convection system is natural and not fan driven. Use the lowest rack position to bake pies, pizza and bread and the middle rack position to bake cookies and cakes and more delicate items. No temperature reduction is required when baking in natural convection. Broiling Tips Place the oven rack in the top position for broiling.
Roasting Timing and Temperatures Small quick cooking cuts of meat, chicken breasts, fish, pork tenderloins and vegetables can be cooked directly on a rimmed baking sheet. Roasts 2lbs and over should be roasted on a rack in a shallow pan for even heat distribution and to prevent moisture loss. Small roasts 2 – 5lbs will cook in standard recipe times, 45 minutes to an hour. Large roasts 6 – 20lbs the cooking time will be reduced up to 25%.
The Plaque The Plaque or French Top is considered to be the “heart and soul” of the range and once you get used to cooking with this marvel you will wonder how you ever cooked without it. The plaque can easily accommodate 5-6 medium sized saucepans and even if the pans overlap the stainless steel surround the food will continue to cook, for wok cooking the center rings can be removed. The cast iron plaque provides a gentle indirect heat source.
Gas Burners High heat burners are one of the most sought after features in modern appliances and the powerful sealed burners of the La Cornue range provide up to 22,000 BTU’s some of the highest available. These high heat burners are ideal for searing, sautéing and bringing liquids to a boil. The ideal tools for simmering are the plaque, induction and electric burners.
Electric Burners The solid cast iron electric burners maintain consistent temperature and are ideal for slow cooking and simmering. Once the temperature is selected the thermostat will cycle to maintain the selected temperature. Tips for Cooking on the Electric Burners Choose well-insulated pans when cooking on these burners. For slow cooking set the burner level to the lowest temperature. Gas Lava Rock Grill A large bag of lava rocks is provided with the La Cornue ranges configured with a grill.
Recipe Index Herb Crusted Prime Rib Roast Potato Celery Root Gratin Roasted Green Beans and Shiitake Mushrooms Beef Tenderloin Roast with Red Wine Shallot Sauce Roast Leg of Lamb Sauce Provencal Simmered White Beans Rustic Strawberry Tart Rack of Lamb Pommes Frites Roast Turkey with Bourbon Gravy Orange Cranberry Sauce Roasted Chicken Seasonal Vegetable Medley Apple Crisp Roasted Duck with Grapes and Port Glaze Roasted Fingerling Potatoes with Broccolini Baked Ham Roasted Carrots and Cauliflower C
La Cornue Recipes Now that you have an overview of the remarkable cooking tools your La Cornue range provides it’s time to put those tools to good use. This section includes recipes for holiday meals and day-to-day meals with suggestions on using all the tools of the range at one time. When it comes to roasting, recipes can be especially challenging because they often involve methods better suited to a modest radiant heat oven and offer few guidelines for roasting with Convection.
Herb Crusted Prime Rib Roast Potato Celery Root Gratin Roasted Green Beans and Shiitake Mushrooms Meal Preparation Tips Once you have decided on the size of the roast you will cook and the degree of doneness you prefer, consult the roasting chart to determine the cooking and resting time. This way you can plan the cooking time of the side dishes so that everything will be ready at one time. These recipes will serve 8 people.
Potato Celery Root Gratin 3 – lbs floury potatoes, russets, reds or whites, cut into 1⁄ 8" thick rounds 1 – medium sized celery root, peeled, halved and thinly sliced 2 – cloves garlic, pressed 2 – cups cream ½ – cup grated Gruyere cheese Kosher salt, white pepper and a pinch of nutmeg Large ovenproof gratin dish, lightly buttered Preheat either oven to 350°. The potatoes can be uniformly sliced with a mandolin or the cutting blade of a food processor.
Beef Tenderloin Roast Red Wine Shallot Sauce Meal Preparation Tips A small 1 ½ - 2lb beef tenderloin roast feeds 4 people and can be seared over high heat and finished in the oven or cooked at high heat for about 30 minutes in the oven. A larger 4-5lb roast will feed 8 people and is best cooked for 15 minutes at 425° and finished at 350° for 30 minutes. The plaque is ideal for making sauces and this one can be prepared a day in advance and gently reheated on the plaque while you cook the side dishes.
Roast Leg of Lamb Sauce Provencal Simmered White Beans Rustic Strawberry Tart Meal Preparation Tips This is a simple delicious meal to orchestrate, the lamb is roasted in the gas oven, the white beans and sauce Provencal cook on the plaque and the rustic tart cooks to perfection in the electric oven. Lamb roasts are often de-boned and rolled to make the carving easier but because the meat is not uniformly thick I find that a bone-in roast actually cooks more evenly.
Simmered White Beans 2 – cups dried small lima beans 1 – medium onion, peeled 4 – cloves garlic, peeled 2 – small bay leaves ½ – teaspoon herbs de Provence 1 – lemon zest only ½ – cup Italian parsley leaves, finely chopped Rinse the beans and place in a large bowl, cover with water for at least 4 hours or overnight. Place the beans in large heavy pan and cover with 8 cups of water and add the onion, garlic, bay leaves and herbs de Provence.
Rack of Lamb Pommes Frites Meal Preparation Tips Rack of lamb cooks quickly and is easy to slice however the potatoes do require some advance work so plan to get those started ahead of time so you can easily do the last flash frying when the lamb is cooked. A simple side dish of sauteed of spinach which can be done on the plaque would go well with this meal.
Roast Turkey with Bourbon Gravy Orange Cranberry Sauce Meal Preparation Tips Preparing an entire feast in one day is overwhelming, so do as much preparation as you can the day before. Remember when planning your side dishes that the plaque easily accommodates 5–6 saucepans and you can keep cooked food warm on the plaque with the burner at the lowest setting until you are ready to serve.
Roast Turkey 1 – turkey, giblets removed, washed in cold water inside and out and dried with paper towels 2 – tablespoons Old Bay seasoning 1 – teaspoon dried or minced fresh thyme 2 – teaspoons kosher salt ½ – teaspoon ground black pepper 1 – tablespoon olive oil 1 – medium yellow onion halved 4 – fresh sage leaves coarsely chopped Carefully separate the skin from the breast using the point of a sharp knife. Remove the wing tips with poultry shears and save for the giblet stock.
Giblet Gravy with Bourbon Giblet Stock 1 – medium onion 1 – bay leaf ½ – teaspoon herbs de provence turkey giblets, neck and wing tips Roux 4 – tablespoons unsalted butter 4 – level tablespoons all-purpose flour 6 – cups combined giblet stock/turkey juices ½ – cup Jack Daniels (or more to taste) Begin with the Giblet Stock Rinse the turkey giblets and neck and discard the liver. Place all the ingredients for the giblet stock into a medium saucepan and cover with water, about 4 cups.
Roasted Chicken Seasonal Vegetable Medley Apple Crisp Meal Preparation Plan A 4-5lb chicken will take approximately one hour to roast in the La Cornue gas oven and the vegetables and crisp take about 40 minutes each. The chicken can be roasted on a small rack in a large pan and the vegetables added to the pan after the chicken has cooked for 20 minutes. Alternatively the vegetables can be roasted in the electric oven and the crisp can be cooked when they come out.
Apple Crisp 8 – granny smith or pippin apples, peeled, cored and sliced 2 – tablespoons unsalted butter 2 – tablespoons brown sugar ¼ – cup brandy or calvados 2 – cups rolled oats 1 – stick softened, unsalted butter, cut into 8 sections ¼ – cup all purpose flour 1 – cup brown sugar ½ – teaspoon ground cinnamon ½ – teaspoon salt Heat a large skillet over medium heat and add the butter, when it has melted stir in the sugar and cook for a few minutes on the plaque.
Roasted Duck 1 – 4-5lb Muscovy (hen) duck, washed and dried with paper towels 1 – teaspoon herbs de Provence Kosher salt, pepper Preheat the oven to 325°. Combine the herbs with the salt and pepper and rub over the duck. Place the duck on a rack in a metal pan at least 2" deep, place in the oven and roast at 325° for 1 ½ hours. Carefully remove the pan from the oven, set the duck to one side and pour the fat in the pan into a large metal bowl.
Baked Ham Roast Carrots with Fresh Herbs Winter Fruit Chutney Meal Preparation Tips The La Cornue ovens with their high moisture content are ideal for baking ham and there is no need to cover the ham with foil to prevent drying. For an 8-9lb ham allow 1 ¼ hours to heat through. As always a resting period is important before slicing the meat, so plan accordingly.
Roasted Carrots 4 – large carrots, peeled and cut into thin diagonal slices 2 – tablespoons melted butter 1 – teaspoon grapeseed oil ½ – cup Italian parsley leaves, finely chopped Heat a sauté pan on the plaque and add the butter and oil. When hot, sauté the carrots taking care not to burn. When the carrots have softened, stir in the parsley and keep warm until ready to serve. In this recipe the cauliflower and onions are first broiled, then they are combined with the sauce in a casserole dish and baked.
Winter Fruit Chutney 1 – tablespoon olive oil ½ – cup finely chopped sweet onion ½ – cup thinly sliced red pepper 6 – ripe pears, peeled and cut into small chunks 1 – cup packed brown sugar ½ – cup golden raisins ¼ – cup chopped crystallized ginger 1 – cup apple cider vinegar ½ – teaspoon ground cinnamon ¼ – teaspoon ground allspice Salt to taste Heat the oil over medium heat in a non-reactive saucepan, sauté the onion for a few minutes until softened and stir in the red pepper.
Lemon Basil Risotto 6 – cups chicken stock, heated 1 – tablespoon unsalted butter 2 – tablespoons olive oil 1 – medium yellow onion, finely chopped 2 – cups Arborio or Carnaroli Rice ¼ – cup dry white wine 1 – tablespoon unsalted butter ½ – cup grated Parmesan cheese 1 – Meyer lemon, zest only 10 – basil leaves, finely chopped Bring the chicken stock to a gentle boil and push it to the back of the plaque to keep warm. Heat a 10" sauté pan on the plaque and add the butter and olive oil.
Chicken Sauteed with Riesling Toasted Barley Pilaf Meal Preparation Plan The high heat gas burners and gentle indirect heat of the plaque are perfect for creating this delicious braised chicken dish; cooking the barley and preparing the dessert all at the same time.
6 – ounces bittersweet or semi-sweet chocolate, broken into chunks 6 – tablespoons unsalted butter, cut into chunks 4 – large eggs at room temperature 2⁄ 3 – cup sugar 1 – teaspoon vanilla extract A version of the famous French dessert Reine de Sable, this is an easy, delicious dessert to make and is wonderful served with crème fraiche and fresh raspberries or with a caramel sauce and vanilla ice cream.
Red Wine Braised Beef Short Ribs Meal Preparation Plan If you assemble all the ingredients before beginning to sear the meat this dish will come together very quickly, however allow 2 hours for the meat to cook to perfection. If you don’t have a lid for your casserole dish for braising, don’t worry. The cast aluminum seal on the inside of the door acts just like one.
Brisket with Roasted Butternut Squash Meal Preparation Tips A wonderful warming dish for cold winter nights, but as with all braises it needs long slow cooking so planning is key. Ideally make the brisket a day in advance and while it is reheating roast the butternut squash in the oven so it will be ready to serve together.
Cleaning Tips La Cornue ranges consist of a variety of different materials that require different cleaning materials. However, the range requires only minimal cleaning after each use. Polishing of the metal trims and thorough cleaning of the ovens should be done 3-4 times per year. The preferred cleaning agents for the La Cornue range are non-abrasive mild cleansers: Dawn Power Dissolver – a concentrated soap that is safe to use on all surfaces.
The Ovens The smooth enamel surface or “clean email” of the La Cornue ovens resist the build up of carbonization and is specially formulated for ease of cleaning. The interior is easily cleaned while the oven is slightly warm. Cast Iron Non-Coated Plaque The non-coated plaque can be “seasoned” with food safe mineral oil to create an attractive patina that will resist staining. The plaque changes color and darkens when heated, but the silver appearance can be restored with light sanding.
Rotisserie Cooking Tips Planning – pre-heating the rotisserie for 12-15 minutes prior to cooking is recommended for achieving optimum results. Cooking time will be approximately the same as oven roasting however the heat can be reduced or the racks pulled further away from the heat for very slow roasting without risk of drying out the meat. Pre-heat the Rotisserie Turn the gas control knob to the ignition symbol and press it in to open the thermocouple valve so the burner can ignite.
Rotisserie Recipes Boneless Prime Rib Roast A boneless cut of Prime Rib is ideal for rotisserie cooking because it is evenly weighted and will turn well without stalling the motor. Because the bones are on one side of the meat a bone in roast is more challenging to keep evenly weighted so if roasting a bone in roast a 4-6 bone would be the maximum.
Rotisserie Chickens 2 – 3lb chickens or 1 – 6lb chicken 1 – teaspoon kosher salt 1 – tablespoon Old Bay seasoning 1 – tablespoon olive oil Note – when handling raw chicken, have all your seasonings and twine ready and a rimmed baking sheet to work on and also wear a pair of disposable gloves. Remove the giblets and wash the chickens inside and out and dry them thoroughly with paper towels. Place the chicken on a rimmed baking sheet, and truss the chicken with twine.
Boneless Leg of Lamb 1 – boneless leg of lamb, approx 5lbs 5 – cloves garlic, minced 2 – tablespoons fresh rosemary leaves, minced 2 – teaspoons, balsamic vinegar 1 – tablespoon olive oil Combine the seasonings with the balsamic vinegar and olive oil in a small bowl. A boneless leg of lamb has been butterflied in order to remove the bone. If the roast is already tied, carefully untie the roast and spread it flat on a rimmed baking sheet and spread the seasoning mix over both sides of the meat.
