Customer Reviews

Staub Mini .25 Quart Round Cocotte, Royal Blue

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I bought this pot to make No-Knead Bread in. I bought a bread machine instead and never looked back. But now I had this small pot sitting in my kitchen. Since I am single it turns out I use it to boil water for spaghetti, and about everything else I can think of. Staub is very very good product. It has the lid with the dimples so that it bastes with the moisture inside. You too will love it or any Staub product.

How's that for a spendthrift rationalization? I'm not purchasing this because of issues with spendthriftiness and hoarding.


I think the brass knob with the yellow is so pretty and cheerful like a little bird. It will really dress up the table and usually I don't care but I love the combination of sturdiness and tininess.

The mini cocottes sold faster than the 2 quart size. I know that some expensive restaurants are using them but I wonder what is most effectively served in them. A truly delectable glutinous rice recipe? Individual pots of melted cheese? Buy one and serve melted peanut butter at breakfast or for children's sandwiches replacing the purchase of a diablo? How about dissolving raspberry jam for a quick thin sauce to pour over aebleskiver?



1 hour at 350 degrees F if you are scared to put this on a hot stove:

Cheese Fondu
(From Gourmet Magazine 1966 & 2001)
1 garlic clove, halved crosswise
1 1/2 cups dry white wine
1 Tbsp cornstarch
2 tsp kirsch
1/2 lb Emmental cheese, coarsely grated (2 cups)
1/2 lb Gruyere cheese, coarsely grated (2 cups)





CHEDDAR SOUFFLE

(Start to finish 40 minutes)

5 tablespoons butter, plus 2 teaspoons

1/2 cup finely grated Parmesan cheese

3/4 cup rice flour

2 cups whole milk

1 1/2 cups shredded Cheddar cheese

6 egg yolks

2 teaspoons fresh thyme

2 teaspoons salt

2 pinches nutmeg

4 egg whites Preheat oven to 375 degrees. Use the 5 tablespoons of butter to grease six 6-ounce ramekins. Dust the insides of the ramekins with the Parmesan cheese, wiping away an excess from around the rim.

In a small saucepan over a medium heat, melt the remaining butter. Add the rice flour and cook, stirring constantly, 2 to 3 minutes.

Add the milk and whisk until thick and incorporated, about 5 minutes. Add the Cheddar cheese, egg yolks, thyme, salt and nutmeg, stirring until the cheese is melted. Remove from the heat and set aside.

Use a mixer with the whisk attachment, whip the egg whites until they form stiff peaks, about 3 minutes. Using a rubber spatula, carefully fold the egg whites into the cheese and milk mixture until just incorporated.

Spoon the mixture into the prepared ramekins, leaving 1/4-inch space at the top. Bake 25 to 30 minutes, or until golden brown.

Makes 6 servings.

(Recipe from Dina Altieri, instructor at the New England Culinary Institute in Montpelier, Vt.)