Tomato Couscous (Staub Zwilling) Maison Cupcake

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Lift the parchment paper and dough ball into a smaller bowl. Cover with a kitchen towel or with plastic wrap and let the dough rise again for about 60 minutes. Preheat the Dutch oven in the oven to a temperature of 470°F. Transfer the dough to the hot Dutch oven, cover with the lid, and bake for 30 minutes.

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How to make Staub chocolate lava cake: To make Staub chocolate lava cake, start by melting chocolate and butter in a Staub pot over low heat until smooth. In a separate bowl, whisk together eggs, sugar, and vanilla extract. Gradually add the melted chocolate mixture to the egg mixture, stirring until well combined.

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Toss the potatoes with ½ tablespoon oil and sprinkle with salt, place the potatoes in the steamer insert for the cocotte and set aside. Heat a 5-quart cocotte over medium heat. Add the bacon and cook until crispy, stirring often, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the mushrooms to the cocotte and cook.

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1. Make the dough: In a large bowl, combine the flour, granulated sugar, instant yeast, baking soda, and salt. Set aside. 2. In the bowl of a stand mixer fitted with the whisk attachment, whisk together the buttermilk, egg, and oil. Add the flour mixture to the bowl and change the whisk attachment to the dough hook.

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Preheat the oven to 350°F. 2. In a large bowl, toss the beef with the flour and a large pinch of salt and pepper. Set aside. 3. In a large cast-iron cocotte, render the fat from the bacon over medium-low heat until the edges of the bacon are crispy. Remove the bacon to a large bowl, leaving the rendered fat in the pan.

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Preheat the oven to 500°F. Let the chicken come to room temperature for about 30 minutes before roasting. In a medium bowl, toss the potatoes with 2 tablespoons of the oil and a big pinch of salt and pepper. Arrange the potatoes in a single layer in the bottom of a large cast-iron cocotte. Add the lemon halves, garlic halves, and red onion.

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1. Chop the onions and peel and mince the garlic. Heat up some olive oil in your pot and cook the onions until completely translucent, about 8-10 minutes. Add the garlic and cook for another minute, then add the tomatoes in. Season with salt and pepper and add the sugar, cook for about half an hour to 45 minutes occasionally stirring. 2.

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Lightly flour a work surface. Gently remove the dough from the bowl onto the work surface. Form the dough into a ball, gently tucking the sides of the dough under. Place the dough onto a large piece of parchment paper. Cover with a clean kitchen towel and let the dough rise for 1 to 2 hours, until doubled in size. Preheat the oven to 475°F.

Tomato Couscous (Staub Zwilling) Maison Cupcake

Add the onion, celery, and mushrooms and cook until softened, 4 to 6 minutes. Add the garlic and cook for another 30 seconds, or until aromatic. Deglaze the pot with the wine. Add the stock, carrots, thyme, bay leaf, and a big pinch each of salt and pepper. Return the bacon to the pot and nestle the chicken into the braising liquid.

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A beautiful love letter to the enameled cast-iron cookware of Staub, with 100 achievable, modern recipes from top chefs and bloggers from around the country. For decades, Staub has been an international leader and tastemaker in the world of cookware. Made in France, the company's cast iron graces the shelves of top chefs as well as home cooks.

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Many soup and chili recipes call for a pot this size. 7-quart: This size is common for oval Dutch ovens. This is good for large recipes or roasts, but keep in mind that it's on the heavier side. 8.75-quart: Staub does make an 8.75-quart cocotte (most companies make a 9-quart). It's for very large recipes or roasts, so you either need to.

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Staub, Amanda Frederickson. 3.88. 93 ratings18 reviews. A beautiful love letter to the enameled cast-iron cookware of Staub, with 100 achievable, modern recipes from top chefs and bloggers from around the country.For decades, Staub has been an international leader and tastemaker in the world of cookware. Made in France, the company's cast.

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Port Braised Short Ribs with Mushrooms and Pearl Onions. Ideal for: Staub Heritage All-Day Pan with Domed Glass Lid, 3.5 qt. Hearty and chockful of herbs and aromatics, this is a beef stew sure to impress! The short ribs braise for about 3 hours to evoke as much juicy tenderness as possible, while the pearl onions, garlic and fresh herbs mingle.

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Brush a small amount of vegetable oil around the inside of the pan (like you would if you were seasoning a cast iron skillet ), which will optimize the nonstick features. Heat the pan over a low flame until most of the moisture has steamed out, and once it's cooled, wipe any excess with a towel. Now you're good to go!

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Instructions. Heat the oil in a large pot over medium heat. Add the carrots, onion, celery, salt, and several grinds of fresh pepper, and cook, stirring occasionally, for 8 minutes. Add the vinegar, stir, and then add the tomatoes, broth, beans, garlic, potatoes, cabbage and thyme.