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How to Cook with Copper This Holiday Season


How to Cook with Copper This Holiday Season

To celebrate our love for cooking with copper this holiday season, we’ve adapted a few delicious recipes from Chef Mollie’s cookbook, Primi Piatti, for your cooking (and eating) pleasure. Whether served for a “main event” or simply as a comfort food meal on a cold winter’s night, these dishes are sure to warm the hearts and stomachs of any dinner guests that grace your doorstep over the next few months.

Tuscan Ribollita

How to Cook with Copper This Holiday Season

Serves 8

Ingredients:

  • 2 tablespoons olive oil
    1 onion, diced
    3 carrots, diced
    ½ bunch celery, diced
    1 15.5.-ounce can pinto beans, drained and rinsed
    1 small head of green cabbage, julienned
    3 quarts vegetable broth
    Salt
    Ground white pepper
    1 loaf ciabatta bread, sliced

Directions:

  • Heat the olive oil in a large soup pot over medium-high heat. Add the onion and sauté until lightly browned.
  • Add the carrots, celery, beans, cabbage and vegetable broth to the pot. Season with salt and pepper.
  • Bring to a boil, then reduce heat to low. Stir occasionally, adding water if necessary. Let simmer for 40 minutes or until vegetables are tender.
  • Grill or toast the bread until both sides of each slice are browned. Dish the ribollita into bowls and place a slice of bread on top of each. Serve promptly.

Risotto with Mushrooms

How to Cook with Copper This Holiday Season

Serves 8

Ingredients:

  • 4 tablespoons extra-virgin olive oil, plus more for finishing
    1 teaspoon + 1 tablespoon unsalted butter
    2 cloves garlic, chopped
    2 shallots, chopped
    3 tablespoons brandy
    8 ounces cremini mushrooms, sliced
    4 cups Arborio rice
    Salt and pepper
    ¼ cup tomato sauce
    4 ounces mascarpone
    4-6 cups vegetable broth
    3 tablespoons chopped Italian parsley

Directions:

  • In a large, heavy pot, heat the olive oil over medium-high heat. Add 1 teaspoon butter, then the garlic and shallots. When golden, add the brandy and cook 1 to 2 minutes more.
  • Add the cremini mushrooms and rice to the pot. Season with salt and pepper. Reduce the heat to medium and, stirring constantly with a wooden spoon, add tomato sauce and mascarpone.
  • Continue stirring then, when the rice has absorbed the liquid, add ½ cup of broth. When the broth is absorbed, repeat, then continue cooking, stirring and adding broth in ½-cup measures as it’s absorbed, until the rice is tender, but al dente, about 15-20 minutes.
  • Stir in 1 tablespoon butter and the parsley and season again with salt and pepper if necessary. Drizzle with olive oil if desired. Serve promptly.

Swiss Chard in Tomato Sauce

How to Cook with Copper This Holiday Season

Serves 8

Ingredients:

  • 1 ½ pounds Swiss chard
    1 tablespoon + ¼ teaspoon salt
    1 tablespoon extra-virgin olive oil
    ½ cup chopped onion
    1/3 cup chopped shallots
    2 cloves garlic, finely chopped
    ½ teaspoon crushed chili flakes
    1 cup tomato sauce

Directions:

  • In a large pot, bring 3 quarts water to a boil. Separate the chard and leaves from their stems. Roughly chop both the leaves and the stems; set aside.
  • When water reaches a boil, add 1 tablespoon of salt. Add the stems, cover and cook for 3 minutes (begin timing as soon as the stems are added.) Add the leaves, cover and cook 5 minutes more.
  • Drain chard in a colander, then rinse under cold water until cool. Drain again, squeezing to remove and excess liquid. Chop coarsely.
  • In a large skillet, heat olive oil over medium-high heat. Add onion, shallots and garlic. Cook, stirring until golden, about 2 minutes. Stir in red pepper flakes. Add chard and tomato sauce, reduce heat to medium and cook 5 minutes. Stir in ¼ teaspoon salt. Serve promptly.

All recipes adapted from Trattoria Mollie’s Primi Piatti (First Course) by Mollie Ahlstrand.

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