My favorite days are the ones I spend in the kitchen with de Buyer copper pans. This fry pan is such a dream for me to use, because it’s ideal for what I love to eat, like this delicate fish and sauce. Copper keeps the fish from overcooking and the sauce from separating. Here is a sneak peek at a recipe from the book. Citrus Cod with Sautéed Spinach is a super easy weeknight dinner. You can pull this dish together in minutes, and after sautéing the almond-dusted fish, finish it with baby spinach, cherry tomatoes, and this delectable citrus and clarified butter—a Magic Elixir that effortlessly creates itself right in the pan.
- 2 ½ tsp salt, plus a pinch
- 1 tsp black pepper
- 1 tsp finely grated lemon zest
- 4 – 6 ounce cod filets
- ½ cup almond meal, for dusting
- ¼ cup extra virgin olive oil
- 1 cup quartered grape tomatoes, quartered
- ¼ cup clarified butter
- 1 Tbsp fresh lemon juice
- 1 Tbsp fresh orange juice
- 1 Tbsp coconut aminos
- 1 Tbsp capers
- 2 Tbsp chicken stock
- 2 cups chopped spinach
Preheat the oven to 200°F.
In a small bowl, stir together the salt, black pepper, and lemon zest and set aside.
Pat the cod dry with a paper towel. Sprinkle each piece thoroughly with the spice blend, then dust them on all sides with the almond meal.
In a large sauté pan, heat the olive oil over medium-high heat. Add the cod to the pan, then immediately reduce the heat to medium. Cook the cod until golden grown and just cooked through about 3 minutes per side, or a bit longer if your pieces are thicker. Transfer the fish to a baking sheet and put in the oven to keep warm.
Wipe out the pan and set it over medium heat. Combine the tomatoes, clarified butter, lemon juice, orange juice, coconut aminos, capers, and a pinch of salt in the pan, gently stir and bring to a boil. Reduce heat to medium and simmer until the tomatoes begin to soften, about 1 minute. Add the spinach and the stock and cook, stirring to combine well, until the spinach has wilted, about 1 minute.
I am so delighted to partner with de Buyer cookware. de Buyer (the family name, pronounced de-boo-yay) was founded in France in 1830, and they have been making beautiful and functional pots and pans ever since.
I love that even after 189 years in business, de Buyer is still a family owned and operated company, and they were the first to receive the Corporate Social Responsibility award in Europe showing their commitment to sustainability and environmental consciousness.
Why copper? Well, it’s kind of magical! It’s a great heat conductor, so it heats evenly and quickly. When you turn off the heat, it dissipates and cools quickly, which enhances everything that you’re cooking, especially soups and delicate sauces. It’s such a fantastic feature because it holds the food in a finished state without continuing to cook so everything comes out perfect. de Buyer has the first and only induction ready copper cookware. The special “ferro-magnetic” bottom is what makes induction cooking a reality.
My new favorites are in the Prima Matera collection because I love all of the details. They are made from 90% copper and lined with stainless steel, have ergonomic stainless steel handles, sturdy 2mm thickness, and are hand polished. (Did I mention that the pans are still hand made after nearly 200 years?) I love to leave mine out on the stove, because they’re like kitchen jewelry. Great pans are an investment, but they will last a lifetime, and they are something that you will pass down. (Like anything that’s really lovely, always make sure that you hand wash these pans–never put them in the dishwasher.)
You can find de Buyer cookware on their website.
These are so special! Just released de Buyer – new stonewashed stainless steel cooking utensils, (part of the B Bois collection). It’s a new spin on an old tradition, combining stonewashed stainless steel with Beechwood handles. Stunning and functional! A feature I adore is that the handle is coated with beeswax,(just a note: the beeswax is to give it the nice soft touch while preserving the wood. Like any cutting board, you would can use mineral oil or butchers block to reseal the wood and restore life to it) so it feels smooth and luxurious in your hand, but stays cool to the touch no matter how hot the stainless steel gets. It’s my favorite combination: reasonably priced but absolutely special!
These are so special! Just released de Buyer – new stonewashed stainless steel cooking utensils, part of the B Bois collection. It’s a new spin on an old tradition, combining stonewashed stainless steel with Beechwood handles. Stunning and functional! A feature I adore is that the handle is coated with beeswax, so it feels smooth and luxurious in your hand, and is used to give it the nice, soft touch while preserving the wood. And like any cutting board, or butcher’s block, you can use mineral oil to reseal the wood and restore life to it. The handle also stays cool to the touch no matter how hot the stainless steel gets. It’s my favorite combination: reasonably priced but absolutely special!
LUSCIOUS SEAFOOD SOUP
If the words ‘luscious’ and ‘seafood’ appeal to you, you’ll love my spin on this dish, which sounds really rich but is actually quite healthful. This Thai Curry Seafood Soup is an absolute favorite. There’s a little bit of prep, which you can do several hours ahead, but the actual recipe comes together very quickly. By the way, if you are not a mussel eater, change it up and use this lovely broth to poach any seafood or chicken. Then feel free to add rounds of carrots and a green, like spinach or red chard.
Start by making a lovely sauce with onions, cilantro, curry paste, coconut milk, chilis and lime. Then I add a leafy green. Layer in the mussels and simmer. It’s quite delicious over white rice, although we skipped rice altogether and were still completely satisfied. If you’re a bread eater, you’ll find it delightful to toast a hunk to dip in the sauce. This is an absolute must-do, and my version is Whole30, Paleo and gluten free.
Luscious Seafood soup
- 2 Tbsp extra virgin olive oil
- 5 green onions chopped
- 3 Tbsp minced cilantro, divided in half
- 4 garlic cloves, finely chopped
- 6 Tbsp red curry paste
- 1 ¼ cups water
- 1 can unsweetened coconut milk
- ¾ cup chicken stock
- 2 small red chilies, finely chopped
- 2 kaffir lime leaves (if you can find them) OR 2 Tbsp lime juice
- 1 tbsp coconut aminos
- 1 tsp salt
- 4 cups green or red chard, coarsely chopped
- 2 pounds mussels
- 2 Tbsp minced fresh basil leaves
Heat olive oil in large pot over medium heat. Sauté approximately 4 of the chopped green onions, garlic, and half of the chopped cilantro for about 2 minutes.
Dissolve the red curry paste in ¾ cup warm chicken stock and add to pot. Then add the water.
Shake the can of unsweetened coconut milk well before opening and add to the pot.
Add chilies, lime leaves, lime juice, and coconut aminos and bring to simmer. Add salt.
(If you want a more brothy soup, add more chicken stock and/or coconut milk. I usually add another can of coconut milk and another cup of stock.)
Layer in the kale and the mussels and cook for about 5 minutes, until the mussels pop open. Be sure to discard any mussels that don’t open.
Stir in the basil, remaining cilantro, and the remaining chopped green onion.