Cooking is a pleasure in the winter, especially with a multipurpose kitchen tool such as the Staub Cocotte. This classic cookware is ideal for hearty winter recipes because of its legendary ability to hold moisture and enhance flavors. Let's look at five delicious recipes that you can make this winter with your Staub Cocotte.
1. Bourguignon beef
Ingredients:
- Two pounds of cubed beef chuck
- One chopped onion, two sliced carrots, and two minced garlic cloves
- One cup of red wine
- Two cups beef stock and two tablespoons paste
- Fresh rosemary and thyme
- To taste, add salt and pepper.
- Use olive oil when cooking.
Instructions:
- Add olive oil to your Staub Cocotte and preheat it over medium heat.
- The beef cubes should be seared until browned all over. Take out and place aside.
- Sauté the garlic, carrots, and onions in the same Cocotte until they are tender.
- Using red wine as a deglaze, scrape up any browned bits.
- Put the beef back in the Cocotte and season with salt, pepper, tomato paste, and beef broth
- Once the beef is tender, simmer it covered for two to three hours on low heat.
2. Chicken and Vegetable Casserole
Ingredients:
- Four chicken thighs
- one onion with skin on
- two celery stalks chopped
- two carrots chopped
- one cup of chicken broth
- half a cup of white wine
- chopped fresh parsley
- To taste, add salt and pepper.
- Use olive oil when cooking.
Instructions:
- Before you brown the chicken thighs in olive oil, preheat your Staub Cocotte. Take out and place aside.
- Carrots, celery, and onions should be sautéed until tender.
- Pour in white wine and deglaze, stirring to mix in flavors.
- Put the chicken back in the Cocotte and season with salt, pepper, and parsley.
- Once the chicken is cooked through, bake it covered for 45 to 1 hour at 350°F in the oven.
- Serve with a side salad or steaming veggies.
A cocotte is a versatile and essential kitchen tool, known for its ability to create delicious and flavorful dishes. Its design, typically made of cast iron with an enamel coating, ensures even heat distribution and excellent heat retention, making it ideal for slow-cooking stews, braises, and roasts. The cocotte's tight-fitting lid helps lock in moisture and flavors, resulting in tender and succulent meals. Its durability and aesthetic appeal make it a must-have for home cooks and professional chefs alike.
3. Creamy Mushroom Risotto
Ingredients:
- Half a cup of Arborio rice
- Four cups of chicken or vegetable stock One finely chopped onion
- two minced garlic cloves
- One cup of sliced mixed mushrooms
- half a cup of white wine
- Grated Parmesan cheese, half a cup
- Newly harvested thyme leaves
- To taste, add salt and pepper. Use butter and olive oil when cooking.
Instructions:
- Sauté the onions and garlic in butter and olive oil in your Staub Cocotte until they become transparent.
- Stir the Arborio rice to ensure it is well coated with the oil mixture.
- Add the white wine and allow the rice to absorb it.
- A ladleful at a time, gradually add the chicken broth, stirring constantly until it is absorbed before adding more.
- Halfway through cooking, stir in the fresh thyme and mushrooms.
- The rice should be creamy and al dente after further cooking and stirring.
- Take off the heat, mix in the Parmesan cheese, and add salt and pepper to taste.
- Before serving, give it a few minutes to rest.
4. Classic French Onion Soup
Ingredients:
- Four large onions, cut thinly
- Four cups beef stock, half a cup of dry white wine
- One tablespoon of flour
- two tsp butter
- Baguette slices
- Grated Gruyere cheese
- To taste, add salt and pepper.
- Use olive oil when cooking.
Instructions:
- Melt butter and olive oil in a Staub Cocotte over medium heat.
- When the onions are caramelized and golden brown, add the slices and cook gently.
- After adding flour to the onions, let them cook for a short while.
- Use white wine to deglaze, making sure to scrape up any browned bits from the bottom
- Add the beef broth, add salt and pepper to taste, and simmer for 20 to 30 minutes.
- Set the oven's broiler to high.
- Spoon soup into ovenproof bowls; garnish with grated Gruyere cheese and baguette slices.
- Once the cheese is melted and bubbling, broil.
- Garnish with fresh parsley and serve hot.
Staub is a well-known brand in cookware that is associated with excellence and craftsmanship. Staub, a French company founded in 1974, is well known for its high-quality cast iron and ceramic cookware that blends traditional methods with cutting-edge innovation. Because of their brilliant enamel finishes, even cooking, and remarkable heat retention, Staub products are highly regarded. Culinary enthusiasts all over the world treasure the brand's recognizable baking dishes, grill pans, and cocottes for their dependability, functionality, and attractive design. Staub is still committed to maintaining its high standards of quality and giving chefs the equipment they need to produce culinary masterpieces.
5. Apple and Cranberry Crisp
Ingredients:
- 4 apples, peeled and sliced
- 1 cup fresh or frozen cranberries
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/4 cup all-purpose flour
- 1/4 cup cold butter, cubed
- 1 teaspoon cinnamon
- Vanilla ice cream or whipped cream for serving
Instructions:
- Set the oven temperature to 375°F and preheat your Staub Cocotte.
- Combine cinnamon, brown sugar, and applesauce in the Cocotte.
- Crumble together oats, flour, and cubed butter in a different bowl.
- Evenly cover the apple-cranberry mixture with the oat mixture.
- Bake the cocotte covered for 30 to 35 minutes, or until the topping is golden brown and the fruit is bubbling.
- Serve warm, garnished with a dollop of whipped cream or a scoop of vanilla ice cream.
These five recipes highlight the Staub Cocotte's culinary prowess and versatility, enabling you to make hearty, flavorful meals that will uplift your spirits throughout the winter. Savor the comforting atmosphere of home-cooked meals that will tickle your taste buds and make you happy.
