Finding the right pot can require real trial and error. Now days, you cannot even rely on brand names to assure you that your pot won't be second rate. Gone are the days where pots can last you a lifetime {my parents still own and use pots they received when they were married}. Unless you make the right choice.
It seems most cookware brands have a 2nd or 3rd string line that may seem like a bargain....until you get it home. My suggestion is never buy a pot sight unseen. And don't be fooled by all the big names in cooking {or entertaining} who have been flooding the market with branded cookware. Just because they cook well, doesn't mean "their" pot is good. Most of them probably don't even use their own pots, they just license their name.
My favorite brands are All-Clad and Le Creuset. Unfortunately, even these 2 giants in cooking now have 3rd string lines. An easy rule of thumb is to stay away from anything that is coated - anodized, non-stick. I have yet to find a non-stick or anodized line of cookware that is worthy.
Stainless is what I use for everyday cooking. But my dream cookware is copper. Copper cookware is not only beautiful, it makes cooking delicate recipes a breeze because the heat is so evenly distributed throughout the pot or pan. The only downside is that it can be difficult to clean and can be extremely heavy.
The best of both worlds is stainless with a copper core. While you don't have the beauty of copper, it's great for every day use because it cleans easily, is lighter weight but has the heat conduction of copper.
If you want your cooking to start off on the right foot, start by having the right equipment..... remember it's all in the pot!
If Kleinfeld is the bridal mecca, then Williams-Sonoma is most certainly the cook's mecca. Which makes it the perfect place to talk about during this month of the cooks and foodies' holiday -- Thanksgiving!
I love food, all kinds of food. So you would think that Thanksgiving would be my favorite holiday. But it's not. Well it is because of my time with my {large!} extended family, but it isn't because of the food. For some reason THAT much food just turns me off. It's too overwhelming I think. I wind up eating very little and mostly just dessert :)
If I were solely in charge of Thanksgiving dinner, I would fill it with a mixture of small plates and larger entrees that are unique twists on traditional fare. Like the Sausage-Leek Corn Bread Stuffing recipe below....yummm!
Williams-Sonoma's Holiday Guide is a great companion for your holiday cooking plans. It's filled with delicious unique recipes and great cooking tips to make your holiday cooking quick and easy.
Enjoy and eat well!
SAUSAGE-LEEK CORN BREAD STUFFING
Ingredients:
3 Tbs. unsalted butter
1 yellow onion, diced
3 celery stalks, diced
2 cups thinly sliced leeks, white and light green portions
1 Tbs. chopped fresh sage
Kosher salt and freshly ground pepper, to taste
1 1/2 lb. mild Italian sausage, casings removed
1 package (1 lb.) La Brea Bakery corn bread stuffing
1/4 cup chopped fresh flat-leaf parsley
4 garlic cloves, roasted, peeled and smashed into a pulp
3 to 4 cups low-sodium chicken broth, warmed
Directions:
Preheat an oven to 375°F. Butter a 3-quart baking dish
.
In a large fry pan over medium heat, melt the butter. Add the onion, celery, leeks, sage, salt and pepper and sauté, stirring occasionally, until soft and translucent, 10 to 12 minutes. Transfer the onion mixture to a very large bowl.
In the same pan over medium-high heat, cook the sausage, breaking it into large chunks, until browned and cooked through, 8 to 10 minutes. Transfer to the bowl with the onion mixture, add the stuffing and parsley, and stir until well combined.
In a small saucepan over medium heat, whisk the garlic into the broth until combined. Stir the broth mixture into the stuffing 1/2 cup at a time, making sure it is completely absorbed into the croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout but not crunchy or mushy. You may not need all of the broth.
Transfer the stuffing to the prepared baking dish. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the top is golden brown, 25 to 30 minutes more. Let rest for 10 minutes before serving. Serves 10 to 12.
Williams-Sonoma Kitchen.
Le Creuset
I love cooking, but if you're doing it every day it can become a little mundane. That's why it helps to have cute professional-looking cookware to give you a boost. What more could you ask for than cookware that coordinates with your kitchen decor. Le Creuset comes in so many amazingly vibrant colors {teal
, purple
, sky blue
, yellow
, orange
, green apple
} but of course my favorite is the red
cookware. But I'm becoming a little partial to the eggplant purple color {see below}.
The cookware also pairs lovely with the KitchenAid Artisan stand mixer. And of course they are great to cook with. The cast iron cookware distributes heat evenly and because it can go from the stovetop to the oven, you can cook certain recipes all in one pot keeping the flavors from being washed away or left behind. Like in this delicious dish:
Moroccan Lamb Stew
Ingredients:
4 Tbs. olive oil
2 yellow onions, finely chopped
3 carrots, peeled and chopped
3 lb. cubed lamb for stewing
1⁄2 cup all-purpose flour
Salt and freshly ground pepper, to taste
3 garlic cloves, minced
1 tsp. ground cumin
1⁄4 tsp. saffron threads
1 Tbs. peeled and minced fresh ginger
2 1⁄2 cups beef stock
1 cup canned crushed tomatoes
1 cup chopped dried dates
Grated zest and juice of 1 orange
2 Tbs. finely chopped fresh flat-leaf parsley
Directions:
Preheat an oven to 350°F.
In a Dutch oven over medium heat, warm 1 Tbs. of the olive oil. Add the onions and sauté until softened, about 5 minutes. Add the carrots and cook until slightly softened, about 3 minutes more. Transfer to a bowl and set aside.
Pat the lamb dry with paper towels. Place the flour in a large bowl or sealable plastic bag and season with salt and pepper. Add the lamb in batches and stir or shake to coat thoroughly with the seasoned flour.
Warm the remaining 3 Tbs. oil in the pot over medium-high heat. Working in batches to avoid crowding, add the lamb and brown on all sides, 4 to 5 minutes for each batch. Transfer to a bowl and set aside.
Return the onion mixture and the lamb along with any accumulated juices to the pot. Add the garlic, cumin, saffron and ginger and stir to coat the meat and vegetables. Add the stock and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Add the tomatoes, dates, and orange zest and juice and bring to a boil over high heat.
Cover the pot, transfer to the oven and bake until the meat is tender, 1 1/2 to 2 hours. If the sauce seems too thin, using a slotted spoon, transfer the meat and vegetables to a bowl and boil the sauce on the stovetop until thickened. Return the meat and vegetables to the pot. Taste and adjust the seasonings.
Transfer the stew to a serving bowl and garnish with the parsley. Serve immediately. Serves 6.
Adapted from Williams-Sonoma Collection Series, Soup & Stew, by Diane Rossen Worthington (Simon & Schuster, 2004).
