Bakeware |Recetas de Cocina
Ideas Etcetera sells affordable kitchen knives, kitchen tools, pots & pans, cast iron cookware, linens, kitchen gadgets, etcetera, etcetera that will assist you in the preparation of these fabulous recipes.
Ideas Etcetera
Offers These Great Recipes fo your delight.
Offers These Great Recipes fo your delight.
Roasted Pork Loin with Onions and Red Peppers
- Serves 6 to 8
- cooking time: 45 to 55 minutes
- Preheat your oven at 450F.
The market:
3 pound boned and rolled pork loin salt and pepper to taste
1 pound onions, peeled, and thinly sliced
2 lbs of red peppers (sliced thin)
½ cup chicken or veal stock or water
Preheat oven to 450°. Rub the loin with salt and pepper. In “La Cocotte”, heat a spoonful of olive oil and sauté the loin until it is light brown. Add the liquid. Cover and cook in oven for 40-50 minutes. The loin should be pink in the center.
Transfer the meat to a platter. If needed, add more liquid to Staub “La Cocotte”. Add onions and cook for 10 minutes. Add the red peppers and cook for 10 more minutes. Put the loin back in Staub “La Cocotte” and cover.
Serve hot with linguini pasta or mashed potatoes.
Bon Appetit.
Chicken a la Nicoise
- Serves 2 to 4
- cooking time: 50 to 60 minutes.
The market:
5 to 6 pound chicken
Remove fat from the tail and crop of the chicken. Stuff the cavity of the chicken with olives, garlic, herbs, tomatoes, salt and pepper. Season skin with salt and pepper.
1 ½ cup of fresh herbs (1/2 cup thyme, ½ cup rosemary, ½ cup savory)
1 cup of pitted black olives
2 large tomatoes cut in four
salt and pepper to taste
1 tablespoon of chopped garlic
salt and pepper
1 cup chicken stock
On the stove, preheat Staub “La Cocotte” with olive oil. Sauté the chicken on each side for 2 minutes. Cover Staub “La Cocotte”. Leave on stovetop over medium heat for 50 to 60 minutes (until juice is clear). After the first 10 to 15 minutes, move the chicken with a spatula to prevent it from sticking.
Remove the chicken from Staub “La Cocotte”. Leave the pot on the stovetop and add the chicken stock to the juices. Bring to a boil while scraping the bottom with a wooden spoon. Reduce the juice by half.
Serve chicken with sauce and garnish with Nicoise.
Bon Appetit.
Spring Lamb Stew
Makes 6 Servings
The market:
1 ½ pound boneless lamb shoulder
Cut lamb in 1 to 1 ½ inch cubes. Peel the baby onions. In Staub “La Cocotte” heat a little olive oil and add the onions; stirring occasionally until golden. Remove them from the cocotte and set aside.
2 chopped garlic cloves
1 pound pealed baby onions
2 tbsp. Olive oil
2 tbsp. All purpose flour
1 tbsp. Tomato paste
1 garnish bouquet made with 5 parsley stems, 2 springs of fresh thyme, 1 bay leaf
2 cups veal stock or water
¾ pound tomatoes
½ pound baby carrots
½ pound turnips
½ pound green beans
1 ½ pound small new potatoes
1 bunch of parsley
1 cup of fresh or frozen peas
Salt and pepper
Season the lamb with salt and pepper and add to the cocotte, in batches if necessary. Cook over high heat, stirring until evenly browned. Sprinkle lamb with flour and stir. Cook over medium heat for 2-3 minutes, stirring occasionally. Add the tomato paste, chopped garlic and garnish bouquet. Pour stock over the meat, stir and bring to a boil. Cover and simmer for 1 hour.
Remove the skin and seeds from the tomatoes and chop in small pieces. Peel the carrots and cut them in lengthwise quarters. Peel and cut the turnips same as the carrots. After snapping the ends off the green beans, cut them into 1 inch pieces. Peel the small potatoes and keep them in cold water. Chop the parsley.
Remove meat from Staub “La Cocotte” and place into a large bowl. Strain the sauce over meat and return the meat and sauce to the cocotte. Taste the sauce for seasoning.
Add the potatoes, carrots and turnips. Add more stock to cover the stew. Cover and cook over medium heat for 20-25 minutes. Add the green beans and peas. Cover and cook again for 20 minutes until the meat is very tender.
Before serving add the chopped parsley.
Bon Appetit.
Country Terrine “La Cocotte”
Makes 10 to 15 servings
The market:
1 thick slice of cooked ham (¼ lb)
Cut ham into long strips, 1/8” inches wide. In a bowl, combine the ham with brandy, salt and pepper. Let marinate for one hour.
2 tbsp. Brandy or cognac
1 medium size onion chopped
3 sprigs of fresh thyme
2 garlic cloves chopped
4 oz of chopped chicken liver
1 tbsp. Butter
1 ¼ lb. of ground pork (fat and lean)
½ lb. ground veal
¼ tbsp. Allspice
1 pinch ground nutmeg
1 pinch of ground clove
2 eggs
1 bay leaf
½ lb. Barding fat
Salt and pepper
Melt the butter in a frying pan. Add the onion and cook until soft and brown. Put in a bowl and let cool.
Add the garlic, thyme, chicken liver, ground pork, ground veal, allspice, nutmeg, cloves, salt and pepper to the onions and mix with a spoon. Crack the eggs in a bowl, beat them with a fork and add to the meat mixture. Drain the marinade from the ham into the meat mixture. With a wooden spoon, beat the mixture until it draws from the side of the bowl, 2-3 minutes.
Heat the oven to 350°F. Set aside 1 piece of the barding fat and use the rest to line the bottom and side of Staub “La Cocotte”. Spoon half of the mixture into the cocotte and arrange the ham strips lengthwise end to end over it. Cover with the remaining meat and top with the reserved barding fat and bay leaf. Cover the cocotte with the lid.
Bake the terrine in a water bath for 1 ¼ to 1 ½ hour. Let cool and chill for at least one day.
Bon Appetit.
Braised short rib stew
- Serves 4
- cooking time: 3 hours
- Preheat your oven to 350 F.
The market:
5 to 6 pound of beef short rib
Salt and pepper to taste
2 tbl spoon olive oil
4 cups of liquid (veal, beef or chicken stock) or water
2 cups red wine
4 carrots cut into medium dice
2 onions cut into
Bay leave- fresh thyme medium dice
Season the ribs with salt and pepper. In Staub “La Cocotte”, heat the oil until just smoking. Sear the ribs on all sides. Remove the meat and add liquid, wine, carrots, onions, bay leaves and thyme. Raise heat and bring to a boil. Scrape the bottom to deglaze. Season with salt and pepper. Cover Staub “La Cocotte” and cook in the oven until tender for 2 to 2 ½ hours.
Remove the ribs and place on a platter. Cover with foil to keep warm. There should be about 4 cups of braising liquid left. Skim as much fat as possible from the top and place Staub “La Cocotte” over high heat. Bring to boil and reduce by one third.
Return the meat to the pot into the braising liquid. Bring to a boil and taste. Season with salt and pepper.
Garnish with vegetables, mashed potatoes or lentils.
Bon Appetit.
Mashed French beans with roasted garlic.
- Serves 4
- cooking time: 30 minutes.
The market:
1 cup flageolet beans
1 head of garlic
2 oz of diced celery
2 oz of diced carrot
2 oz of diced onion
4 tsp of olive oil
Salt and pepper to taste
Soak the beans in cold water. Place garlic in Staub “La Cocotte” and roast until tender with 1 tsp of water in the oven. Cool it down and squeeze the cloves from their skin. Save the garlic puree on the side.
Put the beans in Staub “La Cocotte” and cover with water. Add celery, carrots, onions, salt and pepper. Bring to a boil, reduce the heat, cover and cook for one hour over medium heat until tender.
Drain the beans and save the cooking liquid. Puree beans and diced vegetables together, adding ½ cup of cooking liquid. They should look like mashed potatoes, but not as smooth. Heat Staub “La Cocotte” with olive oil. Sauté the roasted garlic and add the bean puree. Stir in the garlic and finish with salt, pepper and a touch of olive oil.
Bon Appetit.
Pumpkin Soup
Makes 6 Servings
The market:
5 lbs. Pumpkin or butternut squash
1 gallon Water
1 ½ cup of butter
½ cup heavy cream
Salt and pepper
Peel the pumpkin or squash and remove the seeds. Cut into medium size dices.
In a Staub cocotte, cover the squash with water, add salt and cook on medium heat until completely soft. Drain ¾ of the water from the cocotte, and puree the squash with a whisk. Cook on medium heat and add the butter in small pieces until there is a creamy consistency. Add heavy cream, season with salt and pepper.
Bon Appetit.
Cauliflower Soup with Asparagus
Makes 6 Servings
The market:
1 large cauliflower
Cook asparagus in salty boiling water until soft. Refresh in cold water and keep cool.
18 peeled asparagus
1 cup heavy cream
½ pound of butter
1 QT water
Cumin powder
Salt and pepper
Cut cauliflower in large pieces. Cook them in Staub “La Cocotte” with water and a little salt until soft. On medium heat, puree the cauliflower with a hand mixer. Add heavy cream and butter until there is a creamy consistency. Season with salt and pepper and add a pinch of cumin powder.
Cut asparagus in three equal parts and add them to the soup.
Bon Appetit.
St-Tropez style mussels
Makes 2 Servings
The market:
2 lbs of mussels
2 fennel cut in 2
½ oz Pernod
1 star anise
2oz butter
¼ Spanish onion diced
1 Tsp. Olive oil
2 oz white wine
Salt and pepper
In the Staub Mussel Pot, bring olive oil to smoking point and add the diced onion and fennel. Cook for 4 minutes without coloration. Remove the pot from the stovetop and pour in the Pernod (be very careful, alcohol content in the Pernod is very high and can create a flame).
Bring the pot back on the stove on a medium flame. Add the white wine and butter. Bring to a boil and add the mussels. Cover and cook until all are opened. Season with salt and pepper.
Bon Appetit.
Honey Spice Cake
Makes 16 Servings
The market:
1 cup of hot water
1 teaspoon (of instant coffee or instant espresso powder
1 cup of honey
¾ cup of sugar
½ cup of vegetable oil
4 eggs
3 cups of all purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
½ teaspoon of salt
½ teaspoon of ground cloves
½ teaspoon of allspice
Heat oven to 325 degrees Fahrenheit. Grease and flour your Nordic Ware Bundt pan.
Mix hot water with instant coffee; set aside. In a large bowl, mix honey, sugar, oil and eggs until very light and fluffy. Add all remaining ingredients including the coffee mixture; mix well. Spoon the batter into prepared bundt pan.
Bake at 325 degrees Fahrenheit for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool for 10 minutes. Remove from bundt pan; place it on cooling rack and cool it completely.
Bon Appetit.
Butter Pound Cake
Makes 16 Servings
The market:
1 cup of sugar
1 cup of butter
¾ teaspoon of vanilla
5 eggs
2¼ cups of flour
½ teaspoon of grated orange peel
¼ teaspoon of baking powder
¼ teaspoon of salt
¾ cup of sour cream
1 can chocolate frosting
1 small package of pecans
Heat oven to 350 degrees Fahrenheit. Grease and flour Bundt pan
In a large bowl, beat sugar and butter until light and fluffy. Beat in vanilla. Beat eggs, one at a time. In a medium bowl, combine flour, orange peel, baking powder and salt. Add dry ingredients alternately with sour cream. Mix well. Pour into bundt or cake pan.
Bake at 350 Fahrenheit for 55 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool for 5 minutes. Remove from bundt pan; place it on cooling rack and cool completely. Dust with powdered sugar. Using cake decorating tube and star tip, fill with 1/3 of the chocolate frosting can. Top cake with small dollups of chocolate frosting and place a cashew in each dollup.
Bon Appetit.
Barbecued Pot Roast
Duromatic Pressure Cookware makes fast, easy work of this delicious meal
The market:
3 to 6 pound boneless chuck roast
2 cloves garlic crushed
1 tablespoon oil
1 small onion, peeled and chopped
½ cup beef broth
1 can (4 ounces) tomato paste
½ cup of water
1 tablespoons brown sugar
½ tablespoon dry mustard
¼ teaspoon sweet paprika
¼ cup freshly squeezed lemon juice
¼ cup apple cider vinegar
1 tablespoon Worcestershire sauce
Salt and freshly ground black pepper
Finely chopped fresh flat-leaf parsley (optional)
1. Rub meat well with crushed garlic. Hear a 5-quart or larer Kuhn Rikon Duromatic Pressure Cooker over medium-high heat until hot. Add oil and brown meat well on all sides. Regulate heat to prevent burning. Remove roast and set aside.
2. Add onion and cook until softened. Add all remaining ingredients except for parsley. Stir and scrape bottom of cooker to loosen any browned bits clinging to pan. Bring mixture to a boil
3. Return meat to pressure cooker and turn to coat with sauce. Close lid and bring pressure to second red ring over medium-high heat. Adjust heat to stabilize pressure at second red ring. Cook 1 hour.
4. Remove from heat. Let pressure subside naturally. Taste sauce and adjust seasoning with salt and pepper. When ready to serve, slice roast and arrange on a serving platter. Spoon some of the sauce over the meat and sprinkle with parsley, if using. Pass remaining sauce at table.
Bon Appetit.
Fried Rice, Contonese Style
Serves 3 to 5
1. Beat eggs with salt and sherry
2. Heat oil in Joyce Chen Stir Fry Pan or Wok over medium high. Stir in minced onion and then the egg mixture. Scramble and break into small pieces until quite dry. Add rice, brown syrup, nd bean sprouts. Stir constantly until the ingredients are well blended and thoroughly heated about 8 to 10 minutes.
3. One-half cup diced or shredded cooked meat such as pork, hamm, chicken, shrimp or beef may be added with the rice, if desired.
For lighter, fluffier fried rice use day old, cooked long grain white rice. Fried rice is the way Chinese use leftover rice. Never use soy sauce as it tends to make rice too soft.
The Market
2 or 3 eggs
2 tsp salt
½ tsp dry sherry
2 Tbs onion – minced
5 Tbs cooking oil
4 cups cooked rice
1tsp Chinese brown gravy syrup or ½ tsp Kitchen Bouquet or Gravy Master
1 cup bean sprouts pr the shredded thick part of lettuce as a substitute
Chicken with Green Peppers
Serves 4 to 6
1. Bone and skin chicken and remove all tendons and gristle. Then dice the meat
2. Mix chicken meat with 1 tsp corn starch, sherry and salt. Set aside.
3. Make mixture of remaining 2 tsp corn starch in 5 Tbs cold water and set aside also.
4. Heat oil in Joyce Chen Stir Fry Pan or Wok over medium high heat. Add garlic, then stir in mixed chicken meat. Stir constantly until almost done, about 2 minutes. A stiff spatula makes a good stirring tool as the chicken meat tends to stick to the pan. Add water chestnuts and bamboo shoots, stirring for 1 minute, then mix in green pepper thoroughly. Put in well stirred corn starch mixture stirring for a few seconds until gravy thickiens. Remove from heat and serve immediately.
The Market
2 cups pf chicken breast, boned and diced
3 tsp corn starch
1 tsp dry sherry
2 tsp salt
1 clove garlic peeled and crushed
½ cup bamboo shoots diced
½ cup water chestnuts diced
2 medium green peppers diced, rinse before cutting
Beef with Pea Pods
Serves 4 to 6
1. Bone and skin chicken and remove all tendons and gristle. Then dice the meat
2. Mix chicken meat with 1 tsp corn starch, sherry and salt. Set aside.
3. Make mixture of remaining 2 tsp corn starch in 5 Tbs cold water and set aside also.
4. Heat oil in Joyce Chen Stir Fry Pan or Wok over medium high heat. Add garlic, then stir in mixed chicken meat. Stir constantly until almost done, about 2 minutes. A stiff spatula makes a good stirring tool as the chicken meat tends to stick to the pan. Add water chestnuts and bamboo shoots, stirring for 1 minute, then mix in green pepper thoroughly. Put in well stirred corn starch mixture stirring for a few seconds until gravy thickiens. Remove from heat and serve immediately.
The Market
2 cups pf chicken breast, boned and diced
3 tsp corn starch
1 tsp dry sherry
2 tsp salt
1 clove garlic peeled and crushed
½ cup bamboo shoots diced
½ cup water chestnuts diced
2 medium green peppers diced, rinse before cutting
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