In The Kitchen

Ingredients:

• Olive oil
• 1/2 stick of butter
• 4 onions, sliced thin
• 4 cloves of garlic, minced
• 4 tbsp flour
• 4 cups beef broth
• 1/2 cup white wine
• 1-2 sprigs Fresh Thyme
• 1-2 sprigs Fresh Rosemary
• Cracked black pepper
• Salt, if needed, broth is usually salty enough

Directions:

• Add the butter in your dutch oven over medium-low and wait until hot, add onions and spray with Duck Fat Cooking Spray. You want to cook these slowly so they don’t burn and become caramelized instead. This should take about 20 minutes.
• Add the flour and stir to coat the onions. Add the wine and let cook down. Add the beef stock, thyme, rosemary, and black pepper. Let cook 45 minutes on low.
• To serve, I top with shaved asiago cheese because it doesn’t make like a lump of cheese that you have to bite through. Throw in some croutons to soften in the broth or dip with fresh bread.

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Ingredients:

• For the Rice:
  • 2 cups cooked sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • Furikake, for sprinkling
• For the Topping:
  • 1 cup imitation crab, shredded
  • 4 oz cream cheese, softened
  • 2 tbsp Kewpie mayo
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1–2 tsp Sriracha
  • 1-2 Green onions, finely sliced
• For Serving:
  • Furikake (for garnish)
  • Avocado, thinly sliced
  • Green onions, sliced on a bias
  • Cucumber, thinly sliced
  • Roasted seaweed (nori) sheets, cut into squares

Directions:

1. Mix vinegar, sugar, and salt. Stir into warm rice. Spread evenly in a small baking dish. Sprinkle with furikake.
2. In a bowl, combine shredded crab, softened cream cheese, mayo, soy sauce, sesame oil, green onions, and Sriracha. Mix until smooth.
3. Spread the crab mixture over the rice layer. Sprinkle more furikake on top.
4. Bake at 375°F (190°C) for 15 minutes, until warm and slightly golden.
5. Cool slightly. Serve with thinly sliced cucumber and avocado on the top. Scoop onto nori squares. 

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Ingredients:

• Beef Tallow or Vegetable oil, about 4 cups or as needed
• 2 pounds floury potatoes, the older the better, as they'll have developed more starch
• Coarse sea salt for serving

Directions:

1. Peel the potatoes, wash them, and pat dry.
2. Cut them with a knife into batons, roughly 1 inch thick
3. Heat the cooking fat in your pot till it reaches 285 degrees
4. In batches, so as not to overcrowd the cry, cook the fries until they're soft when pierced, but not yet browned. This should take about 5 minutes. 
5. Remove the fries, let drain on a cooling rack over a baking sheet and allow to cool. All preceeding steps can be done hours in advance of serving.
6. Once ready to serve, heat the oil in your fryer to 356 degrees. Cook fries in batches for a few minutes until they're nicely browned. Salt to taste and eat immediately. 

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Ingredients:

• 3 pounds chuck roast, cut into 1" cubes
• 2 11.2oz bottles OR 1 750ml bottle Belgian Beer
• 4 slices bacon, diced 
• 3 medium onions, sliced thin
• 4 cloves garlic, chopped
• 4 Tablespoons olive oil 
• 3 Tablespoons all-purpose flour
• 1.5 cups beef broth
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 Tablespoon whole grain mustard
• 1 Tablespoon dark brown sugar
• Salt & Pepper to taste
• Fresh parsley, chopped 

Directions:

1. Marinate the beef for at least 2 hours or overnight in the beer, garlic, 1/4 teaspoon salt and bay leaves.
2. Remove the beef and pat dry. Reserve the marinade. 
3. Heat olive oil in a dutch oven, and working in batches, brown beef on all sides. Set aside in a large bowl. 
4. In the same dutch oven, fry the bacon until crisp and golden. Set aside in the same bowl with the beef.
5. Lower heat and fry onions in bacon grease until caramelized - about 20 minutes. 
6. Add the flour and cook, stirring constantly, until flour is browned.
7. Add the beef broth and scrape the brown bits from the bottom of the pan. Add the marinade, the beef, the bacon, and the thyme.
8. Bring to a boil, then lower heat and simmer for 1.5 hours. 
9. Add the brown sugar, mustard, and freshly ground pepper. Cook for another 30 minutes.
10. Sprinkle with fresh parsley and serve with Belgian frites.

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Staub's black matte enamel interior is what sets it apart from the rest. Slightly textured, studded with quartz for better browning, and requires no seasoning. Once you've cooked with Staub cookware, there's no turning back. 

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