Restoration Cookware It's Not

Walk into any upscale cookware store, and you'll see an array of cooking equipment designed to look as if it was just plucked from a Paris flea market.

Antiquepot Now, Sur La Table is getting into the business of selling the real thing: actual antique French pots, pans, and tools.

There are worn copper Gaillard pots (right), silver champagne buckets, colorful glass siphon bottles, and some poor grand-mère's prized triple-blade mezzaluna.

Many of the pieces are still in good enough shape to use for actual cooking, while others are so beat up they basically make for (pricey) decorations. See the collection -- online only -- at the Sur la Table website.



I would like to share a recipe with you all guys -

Creole Chicken Stew Recipes


* 1 tablespoon olive oil
* 1 medium green sweet pepper, cut into 1/2-inch dice
* 1 medium onion, chopped
* 1-1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground pepper
* 1/4 pound smoked ham, or 3 slices bacon, chopped
* 2 teaspoons minced garlic
* 1/4 cup white wine
* 1 15- to 16-ounce can whole tomatoes in puree, chopped
* 2/3 cup water
* 1/2 teaspoon oregano
* 1/2 teaspoon ground cumin
* 1/4 teaspoon dried thyme, crushed
* 1/2 teaspoon bottled hot pepper sauce
* 1/2 pound fresh green beans, trimmed and cut into 1-inch pieces

Preperation & Cooking

1. Heat oil in 12-inch skillet over medium-high heat. Add bell pepper and onion; cook, stirring, 4 to 5 minutes just until tender. Transfer to bowl.

2. Add chicken to skillet. Sprinkle with salt and pepper; cook, turning pieces until browned. Add ham and garlic; cook, stirring, until browned. Add wine; cook 1 minute. Stir in tomatoes, pepper-onion mixture, water, oregano, cumin, thyme and red pepper sauce; bring to boil. Add beans. Reduce heat; cover and simmer 15 minutes, until chicken is cooked through. Serve over rice, if desired. Makes 4 servings. (Nutrition facts are based on per serving without rice.)


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