Staub Mini Round Cocotte, .25 Quart 3 7/8 Inch, Pimento Red
by Staub
Product Summary
Manufacturer: StaubBrand: Staub
Release Date: 2007-10-01
Model: 1101003
Color: Pimento Red
Product features:
- Black Matte Enameled Interior for durablity means no seasoning required. Enameled pot edges and lid edges prevent rust adding to the beauty of our cast iron.
- Self-basting spikes underneath the lid of each French Oven is our breakthrough innovation.These spikes ensure continuous natural basting by equally disributing flavorful juices to all parts of the dish.
- Oven proof stainless steel or brass knobs for durability and beauty.
- Smooth Enameled bottom that works on any cooking surface including glass tops and convection.
- Double the enamel coatings help prevent chipping and add to the beauty and function of the pan.
- Staub Round Roasting Dish, 7 7/8 Inch, Pimento Red
- Staub Honeycomb Saute Pan, 1 3/4 Quart, 7 7/8 Inch,Cast Iron Lid, Pimento Red
- Staub XO Round Grill with two Handles, 10 1/4 Inch, Pimento Red
Kitchen and Housewares Reviews of Staub Mini Round Cocotte, .25 Quart 3 7/8 Inch, Pimento Red
Customer Review: tiny but only $5 more than Le Creuset's stoneware ramekin
Summary: 4 Stars
How's that for a spendthrift rationalization? I'm not purchasing this because of issues with spendthriftiness and hoarding.
I think the brass knob with the yellow is so pretty and cheerful like a little bird. It will really dress up the table and usually I don't care but I love the combination of sturdiness and tininess.
The mini cocottes sold faster than the 2 quart size. I know that some expensive restaurants are using them but I wonder what is most effectively served in them. A truly delectable glutinous rice recipe? Individual pots of melted cheese? Buy one and serve melted peanut butter at breakfast or for children's sandwiches replacing the purchase of a diablo? How about dissolving raspberry jam for a quick thin sauce to pour over aebleskiver?
1 hour at 350 degrees F if you are scared to put this on a hot stove:
Cheese Fondu
(From Gourmet Magazine 1966 & 2001)
1 garlic clove, halved crosswise
1 1/2 cups dry white wine
1 Tbsp cornstarch
2 tsp kirsch
1/2 lb Emmental cheese, coarsely grated (2 cups)
1/2 lb Gruyere cheese, coarsely grated (2 cups)
CHEDDAR SOUFFLE
(Start to finish 40 minutes)
5 tablespoons butter, plus 2 teaspoons
1/2 cup finely grated Parmesan cheese
3/4 cup rice flour
2 cups whole milk
1 1/2 cups shredded Cheddar cheese
6 egg yolks
2 teaspoons fresh thyme
2 teaspoons salt
2 pinches nutmeg
4 egg whites Preheat oven to 375 degrees. Use the 5 tablespoons of butter to grease six 6-ounce ramekins. Dust the insides of the ramekins with the Parmesan cheese, wiping away an excess from around the rim.
In a small saucepan over a medium heat, melt the remaining butter. Add the rice flour and cook, stirring constantly, 2 to 3 minutes.
Add the milk and whisk until thick and incorporated, about 5 minutes. Add the Cheddar cheese, egg yolks, thyme, salt and nutmeg, stirring until the cheese is melted. Remove from the heat and set aside.
Use a mixer with the whisk attachment, whip the egg whites until they form stiff peaks, about 3 minutes. Using a rubber spatula, carefully fold the egg whites into the cheese and milk mixture until just incorporated.
Spoon the mixture into the prepared ramekins, leaving 1/4-inch space at the top. Bake 25 to 30 minutes, or until golden brown.
Makes 6 servings.
(Recipe from Dina Altieri, instructor at the New England Culinary Institute in Montpelier, Vt.)
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