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Sur La Table - Kirkland

Fall is my favorite time of year. The crisp air and the changing leaves always make me want to cook heartier meals, but I'm not quite ready to have the oven on all the time just yet.

For me, braising is a great way to go. A little liquid in a stovetop pan really brings out the deeper flavors of short ribs or pork, and it's great for other meats and root vegetables too.

The right pan is key and I'm excited about our newest pan for fall. From the classic French cookware maker Staub, it's called the Grenadine Braiser. You'll love it. It's made of enameled cast iron - perfect for slow simmering, plus it's practically indestructible and you can use it on all types of stovetops, broilers and ovens.

But my favorite part about this pan is the design. I love how it looks, and it has a special honeycombed base that keeps food from sticking and helps cook evenly. Not only that, but each pan is one-of-a kind: designed by Francis Staub himself and cast in a sand mold that's only used once. It takes a full day to make one of these pans!

If you feel like braising this fall, try my recipe for Red Wine-Braised Short Ribs - I think your friends and family will be in for a treat.

Bon App�tit!

Kimberley Davis
Sur La Table Corporate Chef

90 Central Way
Kirkland 98033
Washington

425-827-5541
Sur La Table - Kirkland

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