All-Clad NS1 Nonstick Induction Chef’s Pan + Kabocha Squash, Coconut, and Wild Rice Stew

finished all-clad dish - Food in Jars

About a month ago, I got an email asking if I might want to participate in a blogger promotion that All-Clad was running in order to spread the word about their new line of NS1 Nonstick Induction cookware. They would send me the NS1 Chef’s Pan so that I could play with it, develop a dish in it, and then share both my thoughts and the recipe with my readers. Of course I said yes. Who says no to All-Clad?

All-Clad pot - Food in Jars

This line of All-Clad is made from anodized aluminum, has a sturdy three-layer PFOA-free nonstick interior, and is induction-compatible thanks to steel base that also helps prevent warping. The chef’s pan has high sides and broad cooking surface that makes it great for simmering, sautéing, and steaming. Currently, the NS1 Nonstick Induction line is available exclusively at Williams-Sonoma and the pan they sent me sells for $99.95.

All-Clad handle - Food in Jars

In the month that I’ve had it, the NS1 chef’s pan has become my favorite for wilting and braising greens (something I do A LOT in the winter), because it has a bit more vertical real estate than a frying pan, and the tight-fitting lid keeps the moisture in the pan. I also like it for one of my favorite weird breakfasts – sauteed cabbage with a couple of eggs scrambled in once the cabbage wilts and browns (a simple version of the dish Joy explains here).

interior of All-Clad pot - Food in Jars

The nonstick surface has proved itself to be among the most sturdy and easy to clean that I’ve tried in my cooking career, It still looks pristine after a month of regular use. I haven’t taken particular care to baby it, either. I wash it and set it in my dish drainer, same as all my other cookware (this pan is dishwasher safe, but it just doesn’t seem necessary, given how easily it cleans up with a quick swipe of the sponge).

greens and squash cubes - Food in Jars

Now, let’s chat about the dish I created. It’s a stew of kabocha squash (though any sweet, dense winter squash would do), braised greens (a combination of kale and baby spinach), wild rice, red lentils, and coconut milk. It’s loosely based on a recipe in Liana Krisoff’s brillian book Whole Grains for a New Generation, and is delicious, filling, and entirely vegan.

All-Clad dish close - Food in Jars

I love making easy stews like this one in this chef’s pan, because the flared shape helps the moisture evaporate out, concentrating the flavors in the pan. It also has plenty of room for the eight cups of chopped greens that finishes the dish.

Thanks to the kind folks at All-Clad, I have one of these All-Clad NS1 Nonstick Induction Chef’s Pan to give away. Here’s how to enter.

  1. Leave a comment on this post and tell me what you’d cook in this pan.
  2. Comments will close at 11:59 pm eastern time on Saturday, November 14, 2015. Winners will be chosen at random and will be posted to the blog on Sunday, November 15, 2015.
  3. Giveaway open to United States residents only. Void where prohibited.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: All-Clad sent me the pan you see pictured above and they’re provided the giveaway unit, both at no cost to me. No additional compensation was provided.

For more about these fabulous pans, follow All-Clad and Williams-Sonoma on social media!
All-Clad: Facebook | Twitter | Pinterest | Instagram
Williams-Sonoma: Facebook | Twitter | Pinterest | Instagram

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The Agricola Cookbook and a Kimchi Recipe

finished kimchi - Food in Jars

I am a relative newcomer to kimchi. It wasn’t part of my family’s pickle culture (we leaned Jewish and Japanese) when I was growing up and I don’t think I had even so much as a taste of it until college. After that first bite, spent about a decade feeling kimchi-neutral. I’d eat a bite or two at Korean restaurants, but it wasn’t something I sought out.

Agricola - Food in Jars

Then something shifted. I became someone who always had a jar of kimchi (whether homemade or store bought) in the fridge. These days, I eat it with eggs, layered into quesadillas, on top of avocado toast, or even just out of the jar when nothing else appeals. It is one of my favorite ways to add flavor and texture to just about everything.

kimchi recipe - Food in Jars

Over the years, I’ve tried a number of different recipes for kimchi, and oddly, the proportions for my favorite version don’t come from a specialized fermentation book or one devoted to Korean cuisine. Instead, the foundational recipe comes from the Agricola Cookbook, a book born from a farm and restaurant in the Princeton, NJ area.

napa cabbage - Food in Jars

The essentials of basic kimchi (and what I mean by basic is that this is the kimchi most commonly found in the US) are the same. They are napa cabbage, daikon, green onion, garlic, ginger, salt, and chile powder. Some recipes have you add rice flour (for thickening the spice paste), shrimp paste or fish sauce (to increase the funky umami), apple or asian pear (for sweetness), or carrot (for more crunch and color).

salted napa cabbage - Food in Jars

For my uses, I find that the simpler approach is best. The most exotic ingredient you’ll find in my batch is the Korean chili powder called gochugaru that gives kimchi its trademark color and spice. You can get it at most large Asian grocery stores, though I typically buy it a pound at a time from Amazon.

kimchi close - Food in Jars

The process takes about a week. I start by salting the cabbage and letting it rest overnight. The next day, I rinse and drain it, add the julienned daikon (made using one of these peelers), and lengths of green onion. I make a spice paste with garlic, ginger, and sugar, add the gochugaru and then rub it into the vegetables. Then I pack it into a jar or crock where it can ferment for five or six days. When it’s done, I transfer it into a jar for the fridge and start eating down the batch. Easy and delicious.

I’ll be taking some of this kimchi with me to the next Philly Food Swap. It’s on Monday, November 9 and there are still spots available, if you want to join us!

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Cookbooks: My Pantry, Brew Better Beer, Homemade Vegan Pantry

three book stack - Food in Jars

I have been gazing at this particular stack of three books for at least a month now. I set them on the edge of my desk sometime in early October, thinking that they made a nice little collection, and then got lost in a hurry and busy of life. Read nothing into my delay, all three of these books are worthy contenders for your eyeballs and wish lists.

cover of My Pantry by Alice Waters

Alice Waters is a woman who needs no introduction. As the founder of Chez Panisse and the author of many, many cookbooks, her influence on our culture’s understanding of food has been vast.

My Pantry is her newest volume and is relatively slim in comparison to some of her earlier works. However, as someone who takes great pleasure from making my own pantry staples, I am entirely charmed by this book. It is a trip through Alice’s favorite homemade condiments, simple soups, preserved meats, sweet preserves, and simple cheeses. It’s like a peek into her fridge and cupboards, and there’s much here that I’ve bookmarked for future days of making.

cover of Brew Better Beer by Emma Christensen

I’ve never brewed beer. There are a couple things that have stopped me from trying my hand at it. First is the issue of storage (I’m already at capacity with my preserving habit). Second is the fact that my body hates it when I drink more than a few sips and tortures me with headaches if I venture beyond my paltry tolerance.

And yet, despite all that, thanks to Emma Christensen’s Brew Better Beer, I still want to give it a shot someday (I’ll just have to give most of it away, which should make me very popular with my neighbors). Her instructions are clear, the flavor combinations are hugely appealing, and I so appreciate the fact that the recipes are scaled so that you can brew your batches in either 1 or 5 gallons. If you have a burgeoning home brew enthusiast on your list this holiday season, you should get them this book.

cover of Homemade Vegan Pantry by Miyoko Schinner

In a sea of books devoted to making pantry staples from scratch, Miyoko Schinner’s Homemade Vegan Pantry, is unique for its plant-based approach. I know several vegans who have already come to depend on this volume for the nut-based cheeses.

However, don’t think you should skip this book if you take a more omnivorous approach to your diet. There is still plenty here for you. The soup concentrates (tomato! mushroom! cream of broccoli!) alone earn this book a spot on my shelf. The crackers are pretty special as well. And I’m really curious about the flax seed meringues!

Are there any cookbooks that you guys have been enjoying lately?

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Giveaway: Wüsthof Classic 7-Piece Traveler Set

Wusthof traveler set

The holidays are coming, and often during this season of celebration, I find myself cooking in unfamiliar kitchens. Over the years, I’ve strategically planted good knives in the kitchens of my sister and parents to make food prep easier when I visit. However, when life takes me to other kitchens (particularly if we’ve rented a vacation house for our gathering), I’ve been known to bring a sharp knife along with me to ease meal prep.

pieces in the traveler set

This holiday season, instead of employing my “chef knife in the luggage” trick, I’ll be tucking a Wüsthof Classic Traveler Set into my bag*. This seven piece kit includes a six inch Cook’s Knife, a five inch Serrated Utility Knife, a three and a half inch Paring Knife, a pair of Kitchen Shears, a Waiter’s Corkscrew, and a handy little sharpener.

It also comes with a handy little carrying case that I’m a little bit obsessed with (I’ve got it tucked into the crook of my arm as I write this post).

inside the traveler set

My friends at Wüsthof want to help more people discover their Traveler’s Set and so have offered one up for a giveaway. Here’s how to enter.

  1. Leave a comment on this post and tell me about something that you’re making for Thanksgiving this year.
  2. Comments will close at 11:59 pm eastern time on Saturday, November 7, 2015. Winners will be chosen at random and will be posted to the blog on Sunday, November 8, 2015.
  3. Giveaway open to United States residents only. Void where prohibited.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

*If you’re flying, make sure that you keep all your sharp implements in your checked luggage. There’s no faster way to lose a good knife than to try to get it through security).

Disclosure: Wüsthof sent me one of their Traveler’s Sets for photography and review purposes and are providing the giveaway unit, both at no cost to me. No additional compensation was provided. All opinions remain my own. 

 

Links: Green Tomatoes, Chocolate, and Winners

apples and a pawpaw

My apologies for these very tardy links and winners. I felt a little off on Friday and woke up early Saturday morning with the stomach flu. I’m no longer feeling like death is mere moments away, but I’m not quite back to my chipper, food-focused self. Here are the few links I could gather up for you.

glass dharma end labels

The winners of the $25 gift cards from Glass Dharma are #63/Carissa, #88/Nikki Howser, and #144/Madeleine. If you didn’t win, but liked the idea of the glass straws, make sure to follow Glass Dharma on Facebook. They sponsor a lot of giveaways and always share them on their page.

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Honey Sweetened Plum Pear Jam

finished pear plum jam

As the weather cools and each day comes bearing less light, I find that my almost-compulsive urge to make jam is starting to go quiet (I’m not worried. It will return with the strawberries in May). The kitchen still pulls me, but once standing at the stove, I make vast pots of soup, warm grain salads, long simmered beans, and oven-roasted compotes of apples and raisins.

plums and pears

I find this time of year to be the very most satiating, both when it comes to food and to general living. My body loves the cooler weather and the bounty of winter squash and cruciferous vegetables, and my mind so appreciates the earlier bedtimes and the reintroduction of pleasure reading that happens when I’m not trying to work through all the waking hours.

pouring honey

I plan on sharing more of these homey soups, salads, and roasted fruit compotes with you in the coming weeks. However, I do have a preserve that is itching to be written up before it is forgotten forever. It’s a honey sweetened jam made from plums and pears that bridges the season in a very appealing way. I realize that in most places, plums are but a distant memory. If that’s the case for you, bookmark or pin it for next year, as it is worth making.

cox honey bottle

This one started as so much of my preserving does, with an assessment of what produce was most urgently on the verge. On the particular afternoon I made this jam, the answer to that question was a quart of plums from my Philly Foodworks CSA share and the last two very ripe pears that remained from a six pound bag we’d bought at Costco ten days earlier.

fruit and honey

I chopped the fruit, cutting away any unseemly bits (the pears teetering on their very last leg) and plunked it all into the pot. I added 2/3 a cup of honey (the ratio of fruit to sweetener was about four to one), the juice of half a lemon, and a heaping half teaspoon of ground cinnamon and cooked it for about 20 minutes, until it was thick.

pear plum jam close

The finished yield was just four half pints. There was a bit leftover in the pan that I swirled into yogurt while it was still warm (so good). I do so love the satisfaction of transforming things that would otherwise get tossed into good, usable food.

Disclosure: The Cox Honey that’s pictured above was part of the shipment of honey that I detailed in this post. The plums were part of my October share from Philly Foodworks.

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