Fast Review: Every recipe you could possibly need from the maker of your favorite cookware.
If you’ve ever stared at your beautiful Staub dutch cocotte and wanted some fresh new inspiration on how to use it, this book will have your answers. The recipes are all meant to highlight the Staub philosophy of hospitality and encourage the act of bringing people together.
Who’s Kitchen Would You Find It In:
Cast Iron Devotees, Staub Fans, Novices to Cast Iron looking for inspiration
Nuts and Bolts:
“The Staub Cookbook: Modern Recipes for Classic Cast Iron” begins with the table of contents: Introduction (which also has sections on The Staub Cocotte, Use and Care, The History of Staub, The Making of Staub), Breakfast and Brunch, Sides and Salads, Breads, Starters and Pastas, Soups and Stews, Main Courses, Desserts. “Introduction” lays out the goals for the book and tells the reader how thoughtfully it was prepared. Staub’s thought process for this book is most reflected in the following statement: “We’ve subtitled this compilation Modern Recipes for Classic Cast Iron to reflect the way so many of us cook today. We want quick and flavorful weeknight dinners, but we might invest a little more time and effort on weekends or when we’re entertaining.” The next section tells you about all of the features and history of the cocotte which was created in 1974 and inspired by legendary chef Paul Bocuse. “Use and Care” is important for longtime owners and new owners. Longtime owners might not know that you can cook with your cocotte in a fire pit and new owners may want to be reminded to use silicone or wooden tools to prevent scratching the interior enamel. “The History of Staub” and “The Making of Staub” are full of fascinating bits that devotees of the brand will eat up or give deeper meaning to someone who is about to embark on their first Staub experience. This introduction section helps to put readers at ease– the recipes that follow are meant to be approachable and achievable (especially if you’ve invested in a quality piece of timeless cookware).
“Breakfast and Brunch” practically invites you to send that invite out announcing you’re hosting a brunch party. Who could resist the idea of “Chocolate Babka Morning Buns” made in your cast-iron frying pan? The recipes in this section run the perfect morning gauntlet of sweet and savory. The hardest part will be deciding what to make first. If the previous chapter inspired you to host a party, the next chapter of “Sides and Salads” will make you plan out the essential sides for all of your holiday meals (months in advance). Every recipe seems to be a slightly elevated riff on a classic and makes the reader excited to try them (instead of just a regular potato gratin, why not go for “Pumpkin, Bacon and Kale Gratin” for Thanksgiving?).
When perusing “Breads, Starters and Pasta”, readers would be hard pressed to choose which recipe to make first. It’s easy to imagine the aroma of “No-Knead Cast-Iron Bread” permeating your kitchen or to envision the decadence of “Triple Creme Mac and Cheese.” The photographs in this section will prompt any carb lover to salivate. Practically made for the crisp autumn air and cold winter days, “Soups and Stews”, offers up twelve recipes to warm you. There’s exciting new recipes to try like “Chicken Meatballs in Red Coconut Curry Sauce” and favorites like “Classic Roasted Tomato Soup.” The following chapter, “Main Courses”, is an entertainer’s delight. There is something for everyone in this section due to the wide variety of vegetarian, chicken, fish and meat options. A host could find something that would please even the pickiest guest.
Few “Desserts” sections are as appealing as the one in this cookbook. Every dessert is one you want to make (right now!). While there are varying degrees of difficulty, none are too exacting. You can practically taste the success of your first galette or fondue. Hungry readers beware: the hardest component of this book is deciding which recipe to make first. Grab your copy at Relish Decor today!
What to Make:
Breakfast and Brunch: Chocolate Babka Morning Buns (p. 4), Savory Dutch Baby with Prosciutto, Fontina, and Fried Eggs (p. 18)
Sides and Salads: Roasted Brussels Sprouts with Avocado and Lime (p. 54), Mejadra Rice with Lentils, Greek Yogurt, and Fried Shallots (p. 39)
Breads, Starters and Pasta: No-Knead Cast Iron Bread (p. 78), Three Cheese and Spinach Stuffed Shells (p. 95)
Soups and Stews: Beef Bourguignon (p. 125)
Main Courses: Rosemary Buttermilk Fried Chicken (p. 139), Black Pepper and Porcini-Crusted Filet with Herbed Butter (p. 168)
Dessert: Peach Cobbler with Shortcake Crust (p. 181), Pumpkin Pots de Creme (p. 200)