‘Tis the season for family traditions and spending quality time at home with loved ones, and what better way to celebrate the holidays than with some delicious homemade meals cooked in high-quality copper cookware?
Copper pots and pans are not only gorgeous, but also happen to be incredibly efficient conductors of heat. They’re perfect for stove top cooking and are especially useful for preparing sauces and dishes that need to be kept at a very specific temperature.
It’s no secret that we love a good copper mug to serve our Moscow Mules in, so it should come as no surprise that we’re loving this set of beautiful pots and pans from Moscow Copper Co. for all our cooking needs this holiday season.
Created by Chef Mollie Ahlstrand of Trattoria Mollie in Montecito, CA, these copper pans have a steel core which enables them to transfer and distribute heat efficiently while responding rapidly to changes in heat, ensuring foolproof browning and easy cleanup.
Each set comes with a 9-inch frying pan, a 10-inch sauté pan and a 10-inch stew pot, so the opportunities are truly endless when it comes to whipping up any recipe your heart desires.
How’s all that for the perfect holiday season cookware?
Even better, The Mollie Collection of cookware is currently on sale (a whopping 50% off!!) so now’s the perfect time to stock up and get ready to impress your friends with all the delicious food gracing your Thanksgiving or Christmas table.
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.
Read on for all the recipes and be sure to visit MoscowCopper.com for all your copper cookware needs. The Mollie Collection is only available at this incredible price while supplies last, so be sure to place your order today!
- 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
Ground white pepper
1 loaf ciabatta bread, sliced
- 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
- 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
- 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
- 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
- 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.