Staub Mini Round Cocotte, .25 Quart 3 7/8 Inch, Pimento Red
by Staub
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List Price: Our Price: $45.00 You Save: $17.50 (28%) Availability: Usually ships in 24 hours Category: Kitchen See more product details |
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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.)