Goat Cheese and Tyme Potato Au Gratin

This is a go-to recipe for me if I want to impress someone.  I have tweaked it over the years and it is very simple to make.  It is not as cheesy as an typical  Potato Au Gratin, but is more creamy and subtle.  It pairs really well with pork, but I will eat it with almost anything.  I do not really have a recipe for them, but I will do my best to guess and estimate:

Austin's Goat Cheese and Tyme Potato Au Gratin

I usually bake this in a ceramic dish, smaller than a 9"x13"

Potatoes (amount depends on size of dish) (russet or yukon gold)
2 cups heavy cream (you may not use it all)
Thyme Leaves (makes a difference)
4oz Goat Cheese (natural, in log form)
Shredded Gruyere for Top
4 tlbs of Flour
Salt
Peper
Butter (for coating dish)

Pre-heat oven to 350 degrees

Cut the potatoes very thin using a food processor or madoline.  You can use a chefs knife, just be sure that the slices are thin.

Crumble the goat cheese.

Butter the bottom and sides of the dish you will be baking the Potato Au Gratin in.

Start with your first layer of of potatoes, make sure to over lap slightly. Cover with a light layer of heavy cream.  Sprinkle 1 tbls of flour over the entire layer.  Add 1/4 of the goat cheese crumbles evenly across the layer.  Sprinkle a few thyme leaves over the layer and a few pinches of salt and pepper.

**remember with the cream and the starch of the potatoes, you want to make sure to season each layer really well to bring out the flavors.  Salt is your friend in this dish.

Next start layer two. Add another layer of of potatoes. Cover with a light layer of heavy cream. Sprinkle 1 tbls of flour over the entire layer.  Add 1/4 of the goat cheese crumbles evenly across the layer.  Sprinkle a few thyme leaves over the layer and a few pinches of salt and pepper.

Repeat until you arrive at the top of the dish or you are out of potatoes.  I recommend at least four layers of potatoes.  On the top layer, place cream, goat cheese, salt & pepper and thyme like you have for the previous layers.  Top with a little of the shredded gruyere cheese.

Bake in 350F oven for 1 Hour 30 Mins or until potatoes are tender.  Let rest 15-20 Mins before serving so cream thickens up.

**note, if the cheese is getting too brown, cover with foil

OMG! Simple and Delicious, Pork Stew With Green Beans

This is a make again recipe.  It comes from Le Creuset's website and is made for their 3.5qt braiser.

I made this yummy dish for a small dinner party of 4, everyone loved it and actually requested I make it again.  There was nothing left in the pot when they got through with it.

I followed the recipe, except I doubled the meat.  1 1/2 lbs just isn't really enough.  I decided to use beef broth, and was in a hurry and used a package of frozen green beans (which is totally against my nature) but it turned out really well. I served this with mashed potatoes. I do think the dill is an important part to the dish.

Pork Stew with Green Beans

Here is the original recipe:

Pork Stew with Green Beans

Created for the 3 1/2 qt. braiser
Serves 6

The braiser is a great choice for this hearty pork stew. You have the option of cooking on the range top or in the oven. Don't be afraid to serve from it at an informal dinner. It’s ideal for buffets, and second helpings will stay warm. 

You can also vary the meat choice. Try substituting lamb shoulder for the pork; the cooking time remains about the same. Either way, this is a make-ahead winner.

Ingredients:

• 1 1/2 pound pork shoulder, visible fat removed, cut into 2-inch pieces
• Kosher salt and freshly ground pepper
• 3 tablespoons olive oil
• 1 onion, chopped
• 1 celery, chopped
• 3 cups beef or chicken stock
• 1 (16-ounce) can chopped tomatos
• 1 pound green beans, cut into 2-inch pieces
• 1 tablespoon chopped flat-leaf parsley
• 1 teaspoon chopped fresh dill or 1/2 teaspoon dried dill weed
• Pinch sugar

Directions:

Dry the pork cubes with paper towels and season with salt and pepper. Heat the oil in the braiser over medium-high heat. Add the pork in two batches (so you don't crowd the pan and the meat browns instead of steams) and brown the pieces on all sides, using tongs to turn the meat. This will take 6 to 10 minutes. Transfer each batch of browned meat to a plate.

Add the onion and celery and cook over medium-high heat until soft, about 3 minutes. Stir in the stock and tomatoes with their liquid. Scrape the bottom and sides to loosen any browned bits. Add the pork and any juices that have collected on the plate.

Return briefly to a boil. Reduce the heat to low and cover the pan. You can continue to cook the stew on the range top until the meat is tender, or move the covered braiser to a 325°F oven (or a temperature that will just maintain a simmer). In either case this will take about 2 hours.

Back on the range top (over low heat) stir in the green beans, parsley, dill and sugar. Cook until the green beans are just tender, about 15 minutes (check after 10 minutes). Season to taste with salt and pepper. 

http://www.lecreuset.com/pork-stew-with-green-beans

Roasting Pans

Lets talk roasting pans and what to buy:

Many people only use their roasting pans for Thanksgiving for turkeys.  However, there are so many dishes you can easily prepare that come out amazingly year round.  Roasted chicken, pork roast, beef roast, lamb, etc.  Just change the veggies you roast with the meat to make it seasonal.

Roasting pans come in numerous materials:  stainless, anodized aluminum with non-stick coating, copper with stainless or tin lining, cast iron enameled

I have 2 stainless steal, a  non-stick hard anodized aluminum, and a cast iron roasting pan.  I do not really care for my Le Creuset cast iron roasting pan.  I find it gets too hot.  Its better for vegetables than meats in my opinion.  The non-stick, easy clean pan works well, but I prefer my stainless ones.  I like that the fond develops on the bottom of the pan which makes for great gravy, and it really isn't that hard to clean.  Soap and water, maybe a little Bar Keepers Friend for tougher jobs.

My stainless ones are an All-Clad and a Williams Sonoma Brand roasting pans.  While both are great quality and cook well, I prefer the Williams Sonoma one.  It has bigger handles to grab with pot holders, try-ply construction which All-Clad RP is lacking , and a completely flat bottom for stove top gravy (especially handy if not cooking on gas)

What to buy?  The choice is up to you.  Non-stick or stainless.  I do not feel the additional cost of a copper roasting pan is worth it or really benefits the roasting process.  An oven is indirect heat vs a stove top burner.

Here is the link for the Pan I recommend.  Its $99.99 and I think a great value.
Williams Sonoma Roasting Pan

Williams Sonoma Roasting Pan

What to Look for?
-Large Handles (easy to grab with pot holders on)
-Flat Bottom (for making stove top gravy)
-Heavy duty construction (you put 16-20lb turkeys in them)
-Medium height sides (you want air circulation around your meat)
-Rack (Air circulation is key to roasting and you do not want your meat sitting in the juices

Buy the size that is right for you.  If you only cook one chicken or a small turkey, get a medium sized pan, etc..


Random useful thoughts:

-Place your meat over the vegetables, that way you do not have to use and clean the rack

-Always pat dry the outside of the meat.  You want the outside to sear/ roast and hold in the juices.  I usually rub a little butter or olive oil on the meat, the fat helps develop the yummy crust on the meat. Any moisture can ruin it, so dry it well.

-I start my meats at 400-425 degrees for 15 mins then reduce temp down to recommended cooking temp.  This sears the outside of the meat and allows juices to stay inside/

-Brining is a great thing for chicken and turkey. It makes a difference.  Even if just for a few hours

-Let your meat get to room temp.  I usually let it sit out for about an hour.  You want the center of the meat to cook at the same speed as the out side.  If the center is cold, the outside will over cook while the inside is still cooking.

-Use a thermometer.  I never rely on a recipe's time instructions when it comes to roasting.  Check the temp regularly or use your oven's probe and you will have perfect meat every time.

-Roasting pans can also be great as a larger casserole dish.  I make my big, deep, lasagna in mine.

My Set of Pots and Pans

Like I have mentioned in a previous post, I do not believe in buying sets of cookware. I know you save a little bit of money but you get pieces you do not need.  Also, different manufactures produce a better product than others.

Here are the list of cookware I feel are the essentials but it differs for ever person. Prices are just off of the internet.  Look for promo codes or coupons.  The Brands are premium but will last forever. You can substitute different, less expensive pans, just make sure they are similarly constructed and have similar features.

Sauce Pan- 2qt
One of the everyday pans you will use, great for veggies and sauces.

I recommend an All-Clad 2qt Try-ply sauce pan. $99.99

Stock Pot- 8qt
This pot is good for soups, boiling pasta or potatoes, or cooking for a crowed

I recommend the All-Clad 8qt Try-ply stock pot.  $319.99

Skillet- 10" or 12" stainless 
You need a stainless steel skillet to allow meat to sear and truly brown.  This does not happen well in nonstick pans.  Also, the browning leaves behind little bits called "Fond".  This is great for pan sauces.

I recommend the All-Clad Try-ply 12" Skillet $154.99


Non-Stick Skillet- 8" and 10"
Non-stick skillets are great for eggs, or delicate things like some fish. Not a lot of oil is required so meals are a little healthier.

I recommend All-Clad Non-Stick (8" $109.00 and 10" $135) or The Zwilling  Try-ply Ceramic (8" $49.95 and 10" $79.95) if you do not want Teflon.  Also, Swiss Diamond is highly rated, but I do not have any experience with them

Saute Pan- 3, 4, or 5qt
A Saute pan is great for all kinds of things.  With the lid it makes it great for dishes like chicken and rice or hamburger helper lol.  This is one of the pans I use quite regularly.  I would not put it top on the list though.

I recomend the All-Clad 3 ($99.99) or 5qt Try-Ply Saute Pan or the Mauviel M'heritage 250C 3.2qt Saute Pan ($549.95)

Dutch Oven- 5 or 7qt
This is one of those pans you will fall in love with.  Even cooking, that is slow. Great for pot roast or short ribs.  Start dishes on the stove and then move them to the oven.  Great for one pot recipes. Cleans up super easy.

I recommend the Le Creuset 7 3/4qt Dutch Oven.  $330.00

Cast Iron Skillet- 10"

Large, deep skillet that is great for the stove or oven.  Great for frying chicken or baking biscuits. Follow directions on cleaning and seasoning.  Never use soap when cleaning.  

I recommend the Le Creuset 12" Extra Deep Enameled Cast Iron Skillet (200.00)  Williams Sonoma exclusive product. 

A safe estimate of my exlcusive cookware would be $1500.  But, you can buy the pieces over time, wait for sales.

Windsor Pan

Now here is one pan that the pros use.  Its called a windsor pan, some manufactures call it a splayed sauce pan.  I have the 1.8qt Mauviel and a 2 1/2qt All Clad Copper Core Windsor Pan with Lid.

 These pans are used for reducing liquids to make them thicker.  The smaller base allows the liquid to boil and the wider top allows for evaporation, therefore thickening the liquid. (you can do this in a normal pot, but It dosent work quite as well)  On a scale of 1-10, how badly do you need a windsor pan? The honest answer is a 2-3.  It is a useful pan, but I feel there are better pieces of cookware  to invest your money in before purchasing this pan.

I would recommend  a copper pan in this situation purely for the precise heat control and the delicate processes of creating sauces. A fully clad pan could work well too.

Mauviel M'Heritage 250C Splayed Sauce Pan 1.8qt

Mauviel M'Heritage 250C Splayed Sauce Pan 1.8qt

Cleaning Copper Cookware

To clean your copper cookware, use mild soap and water.  Its that simple.  Make sure you do not use anything that is abrasive that will scratch your pot.  Also, do not use any cleaning products with bleach.  Over time you may find your pans become tarnished.  This does not come off in the food or harm the cooking performance.  It is only cosmetic.  This is when you use a copper polish. Follow the package directions, but All you have todo is rub it on the entire pan and then rinse with hot water, and dry with a soft towel. 

In the pictures below, you can see some of the polishing process.  My pots were not very tarnished when I wrote this, but you can tell a difference of were the copper cream has been applied.

Half Cleaned

Half Cleaned

Mauviel 250C 3.2qt Saute Pan 2.5MM

A saute pan is one of my favorite pots.  I use my 5qt and 3.5qt All-Clad Copper Core saute pans weekly. However, sometimes you need a little deeper saute pan.  Thats when I use my Mauviel 3.2 qt saute pan. The thing I really love about this pan, besides the cooking performance, is the higher sides.  It allows you to completely submerge chicken breast in a sauce or its really great for apple pie filling. I also really like this pot for risotto The sides are not as high as a sauce pan, so you can still roast things in the oven or reduce a pan sauce.

Mauviel M'heritage 250c 

Mauviel M'heritage 250c 

Mauviel M'heritage 250c 

Copper Cookware

Copper cookware has been around forever, Mauviel for example was founded in 1830 in a small french village.  Copper is on of the best conductors of heat. You can change the temperature very quickly. I use my copper cookware for mostly sauces and sugar, things that are delicate and you need precision heat control.

Traditionally, copper pots were tined. They would take melted tin and swirl it inside the pot to create a shinny silver coating inside.  The reason you need a non-reactive lining is to prevent the food from taking on a metal taste. This is exceptionally true when cooking acidic foods.  The problem with a tin lining is that over time it can scorch and burn off if heated too high. Back in the day it was easy to bring your pan to a metal shop and have it re-tinned, but now a days there is very few places you could do this with out shipping them off.  Now, most pan manufactures line their copper cookware with stainless steel.  Stainless is super durable, non-reactive to food, easy to clean, and will not scorch.

Things I would look for when purchasing copper cookware:
-2.00 mm or thicker copper
-heavy handle, usual cast iron or bronze
-stainless steal interior (my preference over tin)
-a 90% copper to 10% stainless lining
-heavy pan with a flat bottom

Pots I would consider to buy in copper:
Windsor Pan or Splayed Sauce Pan (for reducing, and sauces)
Smaller 3qt Saute Pan (great for stove to oven meals, I make risotto a lot in this pan)
1qt-2qt Sauce Pan (also great for sauces or sugar/ syrup making)

Cons to Copper cookware:
-not induction compatible (have to use an induction disc)
-tarnishes (dosen't hurt cooking performance, just work to polish)
-sometimes heavy
-expensive


Brands:
There are several brands, most of them come from either France or Italy.  Some are decorative or hammered copper. I prefer simpler, well constructed pans.  I would reccomend Falk or Mauviel. I decided to go with Mauviel Pots (12 of them). I chose them because they are still traditional hand made, thick copper (2.5 mm), and have a stainless steel inside. I love the pots, they are so pretty, and the cooking performance is truly amazing, so even.

I have the M'heritage 250 C line.

I have fumbled around with a few other brands at Williams Sonoma and have even see another french brand that look similar to Mauviel at TJ max for much cheaper, but the weight dosen't seem to be there.  Also, the few chefs I have asked say Mauviel.  I really do not think you can go wrong with any copper pot with a thickness of 2.00 and above.  Anything less than that is more of a decoration in my opinion.

Falk, They are not shinny, have a brushed finish

Mauviel 250C

 Mauviel

Cast Iron Cookware

Cast iron cookware has been around for many years.  It heats up very hot, but you can also simmer things at low temps.  The super heavy lids keep in steam and moisture as you cook, ensuring your meal turns out moist and full of flavor. Most of the time, cast iron is used for dishes that cook slowly (a few hours). They go from stove top --> to the oven --> to the table.

I am a fan of cast iron enameled cook ware.  This cookware has a durable coating on the inside and out.  This allows for easy clean up and you do not have to worry about seasoning it.

The pieces of cast iron I use the most would be a 5-7qt dutch oven with Lid, a 3-5qt braiser with a heavy lid, and a large skillet.

There are two brands that I recommend. Le Creuset and Staub. These are the pricer pots.  I recommend buying a few pieces, you do not need many. However, I bought a enameled cast iron dutch oven from SAM's Club for $39.00.  I believe it cooks the same as my high-end items, but I don't find the enamel to be as strong. That being said that even at that price, you can replace it several times vs the $290.00 of a Le Creuset dutch oven. However, you do get a lifetime warranty with Le Creuset.

Le Crueset, Comes in many colors.

Although I have no experience with light-weight cast iron, from my research, people say to avoid it.

Multi-Clad Stainless Steel Cookware

I prefer cooking with stainless lined pans for a few reasons:

1. They are super durable and there isn't a coating that can scrap off like non-stick
2. They allow meats and veggies to caramelize properly (brown) and leave the "Fond" on the bottom of the pan.  This is the brown bits that pack so much flavor into your dishes. Just use a little wine or water to deglaze the pan. Non-stick pans are awful for this.
3. Stove to oven safe.  (check instructions for max temp)

 Multi-clad cookware is aluminum sandwiched in between stainless steal.  The layers show from the edge or rim of the pan. (you can see and count them)

5 Ply Multi- clad with Copper

Tri-Ply Multi-clad 

Stainless steel is not a good conductor of heat, but aluminum and copper is a great conductor of heat. Therefor aluminum and copper core pans provide fast and consistent temperature control and allow for the heat to be spread evenly throughout the pan eliminating hotspots. (a part of the pan that is hotter than the rest casing food to stick or burn)

Clad cookware is more durable and dose not tend to warp as easily with temperature change.

**Some cookware manufactures attach an aluminum disc to the bottom of the pan.  This is done by cheaper cookware companies.  It does not allow the heat to travel up the sides of the pot like a clad pan does.  The disk are attached by wields to the bottom and can sometimes fall off.  I would avoid buying these.  It gives poorer cooking permanence and isn't as good quality.  This type of pan is known for hot spots.

When buying clad cookware, there a few things to look for. You want 18/10 stainless steel that is non-reactive to food.  Riveted handles. (I prefer metal handles, they are more durable and oven safe to high temperatures, but they do get hot and you need a towel or potholder) Tight fitting lids that seal in steam (glass or metal). Completely flat bottom, you do not want a pan that rocks a bit. I also prefer a pan with a little weight to it.  Pans that offer a pouring rim are also useful.

I primarily have All-Clad Pans.  I really like, sorry, LOVE them and think the quality is amazing.  The majority of my All-Clad is the Copper Core line (higher end line), but I am just as happy with my All-Clad Tri-Ply Pieces.  In fact, if I had to buy them again, I would probably go with the Try-Ply line.

I also have a few pieces of the Zwilling JA Henckles Try-Ply line.  I think this is a great alternative if you do not want to pay for the pricer All-Clad.  I would however rate the quality a little less than All-Clad but I think the cooking difference is so minimal it doesn't make a difference. Its still a kick ass pan.

Look for my video reviews and individual reviews of the cookware.

Cookware: The Basics

Cookware is one of the important items in your kitchen you should spend a little extra money on. As-long as it isn't non-stick, it will last a life time if its good quality.  I am not a fan of buying a box set of cookware. The reason is because I do not feel there is one brand that makes the best type of pot for every application.  Therefore, you need a variety.  I "Spoil" my self when it comes down to cookware.  I spend more than a typical person does, but I want professional, heavy duty cookware that out performs the rest. However, I do not just buy it because of the name or the expensive price tags.  I research items for months before I buy them.  Read online reviews, watch videos, price comparison, ask friends and employees of kitchen stores. It is an investment in your home. and it really does make a difference.  That being said, I will post what I look for in each type of cookware.  There are lesser priced items that have the same construction as the high dollar ones, you just have to find the similarities.

I will explain each in more detail in individual post, as well as create my "set" of pans one should own

What to Look for?

Stainless:
-18/10 stainless steel: Durable and rest resistant
-Multi-Ply construction: 3 or 5 layers of aluminum sandwiched between a stainless steal exterior
   **This prevents hotspots in the pan
   **You want to make sure the aluminum goes up the sides of the pan, not just a disc at the bottom
-Handles that are broiler safe

Solid Copper:
-2.00 mm or more thickness
-Stainless Steal or Tin lined interior
**Tin lined pots can scorch over time and will need to be re-tinned
-Copper is all around the pot, not a disc at the bottom

Non-Stick (I am not a fan of pots, but everyone should have a skillet or two)
-tough, durable coating
-Multi-Ply construction (preferably) or Hard anodized aluminum

Coated Cast Iron 
-heavy, sold cast iron
**I would avoid anything that says "light weight cast Iron", I do not find it cooks as well
-heavy lid
-easy to grab handles (with oven mitts)
-oven/ and broiler safe
-durable porcelain coating inside and out

About Me/ Intro

My name is Austin and I am addicted to Kitchen Stuff (cookware, gadgets, utensils, appliances, etc..) I am not a Michelin Star winning chef; I am a REALTOR by trade, and a person who loves food and good cocktails.  I like professional, good quality items in my kitchen and would love to share my love of all things Kitchen and Food with the world.


My plan is to review some of the cookware/stuff I have and give my opinion of it.  Is it worth the price? If I designed it, what would I change? Would I buy it Again?


I plan to share some of my favorite food and drink recipes and share some of my favorite tips and tricks I have learned in making them.


I plan to help people be a better entertainer and throw a proper dinner party.

I always love to hear peoples thoughts so don't hesitate to post comments/ ask questions (Positive or negative) , just be friendly about it

-Austin