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Staub Cookware Recipes
Recipes for Staub “La Cocotte” and other Staub Cookware Pieces
Created by Dominique Tougne of Bistro 110



Staub Cookware is pleased to present you with these recipes created by Staub’s personal chef, Dominique Tougne. He is a loyal fan of Staub cookware and uses it to create exceptional flavors and beautiful tables.

Winning praise and awards around the world, Dominique Tougne is one of today’s most celebrated chefs. After graduating from one of the top culinary schools in the world, Dominique studied with leading figures in French cuisine. These renowned chefs, including Joel Rubuchon and Jacques Senechal, had significant influence on his culinary technique and philosophy.

A native of Haguenau, France, Dominique moved to America to continue his culinary career. He is chef for the French Consulate of Chicago and President of Valtel Club of the Midwest. Currently, Dominique is the Executive Chef and Managing Partner at Chicago’s famous Bistro 110. This popular restaurant, off Chicago’s Magnificent Mile, has been a favorite since opening in 1987. Tougne joined Bistro 110 in 1996, making his mark by introducing a new emphasis on traditional French kitchen technique with a dedication to American produce.

We are honored that Dominique uses Staub cookware to capture the feeling of authentic French cooking and presentation!






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 Staub “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
    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
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.

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
    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
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.

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)
    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
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.

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 Staub cast iron pot 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
    18 peeled asparagus
    1 cup heavy cream
    ½ pound of butter
    1 QT water
    Cumin powder
    Salt and pepper
Cook asparagus in salty boiling water until soft. Refresh in cold water and keep cool.

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.







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