Emile Henry: Not Just for Lasagna

I received an Emile Henry dish from my parents last year, and I just wanted to share two easy recipes that roast delightfully and look beautiful served in this oven-to-table dish.

The first is almost embarrassingly simple, but it’s a great way to serve a simple fruit in an elegant way for company: Peel and core 6 – 10 medium apples, then cut them into roughly five pieces per apple. Place the apple pieces in the dish and sprinkle them with cinnamon. Roast in the oven for 60 minutes at 350 degrees.

The second recipe is a go-to recipe in my family for occasions that demand a dairy-free potato recipe. I vastly prefer butter to vegetable spread in my mashed potatoes, but roasted potatoes are just lovely with olive oil. Wash and peel 8 large potatoes, then cut them into roughly five pieces per potato. In a large bowl, combine 1/4 cup olive oil with 2 tablespoons rosemary and 1 teaspoon of Himalasalt. Put the potato pieces into the bowl and toss them well, ensuring that they’re completely coated with the olive oil mixture. Place the potatoes into the Emile Henry dish (or a Pyrex baking dish if you don’t have an Emile Henry dish) and pour any remaining olive oil mixture over them. Bake for 90 minutes at 350 degree, uncovered. Peek into the oven occasionally, and if you see the potatoes getting brown too quickly, cover them with foil.

Neither of these recipes is complicated, and I love the fact that the work is all done once you put the dish into the oven–plus, they look great when served in a fancy oven-to-table dish. Pick a meat entree (like my chicken salad), and you’re all set for a feast!

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