What to cook in my new Staub mini cocottes?
I was given a lovely bday gift of three Staunch mini cocottes in Basil green. So far I have made individual apple crisps. What would you use them for? I'm thinking Mac and cheese or French onion soup. But I'd love some suggestions, especially for healthy options.
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TomP I was about to say gratin dauphinois, I did one with parsnip and potato earlier this year and it was lovely, plus you get lots of caramelised crust when you make it in the little cocotte!
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re: kookiegoddess
Snails with garlic butter or cream. I don't have the little escargot dishes but do have cocottes. I haven't tried it yet, but have been meaning to make a hearty appetizer of snails with lots of garlic, butter, wine and herbs, with crusty bread for dipping and a salad course.
I also think a Japanese chawan mushi would be wonderful in the cocottes. They're the perfect size for the egg custards.
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Old thread, I know, but I've always been confused by this. Staub and any other enameled cast iron manufacturer tells you not to use metal utensils due to the chance of damaging the enamel, and then they sell these small individual cocottes that most people actually serve the dish still in while people eat directly from them with metal flatware. Isn't the enamel likely to be chipped / scratched and damaged this way???
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re: sumrtym
rabaja
May 2, 2011 08:56 AM
I wouldn't repeatedly scrape my Staub dutch oven with metal, but it's fairly sturdy and I have no problem using a metal serving spoon when dishing food out of mine.
You'd have to be pretty rough with a fork or spoon to damage the little guys, I'd think, and most dishes made in those wouldn't require a knife.
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nofunlatte
Nov 4, 2010 11:42 AM
Great ideas--thanks everyone! I'm looking forward to using these, especially with the cold weather coming up.
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alkapal
Nov 4, 2010 05:16 AM
potatoes au gratin, with cream, gruyere, thyme and dotted with butter, scattered with crunchy bread crumbs. yessiree bob!
one ....ALL FOR ME!
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i make a variation using part gruyere, and part jalapeño jack, and add some minced fresh jalapeño into the creamy mixture.
don't skimp on the real cream, y'all.**
** (i must confess, i'm going to try using evaporated milk sometime -- if not all, then in part -- 'cause jacques does. and if jacques does it, i'm ok with that!).
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eggs en cocotte. I usually make them in ramekins, but I guess yours are the correct pot!
grease the pots with a little butter, and sprinkle some chopped ham, or sauteed mushrooms, or cooked and drained spinach, or smoked salmon, in the bottom. Add some chopped herbs - parsley with your ham or mushrooms, dill with your salmon - then crack an egg or two over the top. Add a dollop of cream or full-fat milk (probably about a teaspoon per egg), season with s+p, and place in a roasting tin. Pour boiled water into the tin about halfway up the side of the cocotte, then bake for 10-18 mins in a medium oven, depending on how runny you like your yolk. Serve with toasted bread soldiers to dip in!
(this might not be the healthy option!)
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todao
Nov 3, 2010 03:21 PM
I've always wanted to try mini "no knead" bread rolls in one of those. I'm not likely to get the opportunity though; my cupboards are so full of cooking tools that if I brought any of those Staub minis home my wife would take away my kitchen privileges. I must have a hundred pounds of cast iron pots and pans alone. But if you try it, let us know how it works out.
Any variety of cheese soup, a french onion soup and other popular regulars would be worth a try.›1 Reply -
