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Fish with collard greens & black-eyed peas?

I'm having some friends over for dinner on Saturday and have promised them a bite of collard greens and black-eyed peas. I was also hoping to cook fish, and had in mind Keller's black sea bass with vanilla-saffron sauce.

Any ideas on how to combine? Is there a way to fix collard greens and black-eyed peas so that they'll work well on the plate with the fish, as a substitute for the parsnip puree and spinach that the recipe calls for? Or should I just count on serving them in separate plates? Or is there a good cream-sauce that I could use instead of the vanilla-saffron sauce that would work better with a traditional collard/black-eyed recipe?

Dec 29, 2010
vitruvius in Home Cooking

Next piece of copper cookware?

Thanks for the great answer, Kaleokahu! I've got a small budget at the moment, so I've ended up ordering the "try-me" piece from Falk. But I'd love to know where to find those straightwall pans.

Dec 29, 2010
vitruvius in Cookware

Next piece of copper cookware?

I'm the lucky recipient of an 11" Mauviel saute pan (this one: http://www.mauvielusa.com/Copper-Stainless-Steel-Saute-Pan-plu6502.28.html) and spent much of yesterday and today trying things out with it. I'm really impressed with the pan's responsiveness and even heat. Now I'm thinking of getting another piece and would love your advice on which one to spring for.

I'd like a pan for making cream-based sauces and delicate desserts (like custards and puddings). I see three approaches: a standard sauce pan, with straight sides, a splayed sauce pan (like http://www.mauvielusa.com/Copper-Stainless-Steel-Splayed-Saute-Pan-plu6503.20.html), and a saucier-type pan (like Falk's "Try Me" piece): http://www.copperpans.com/facosa.html.

The splayed pan and saucier are, it seems, designed with reducing sauces in mind, which makes them great for one of my purposes. But I've got a small kitchen and don't want to specialize too much with such an expensive piece of equipment. Would a saucier or splayed pan be difficult to use in other situations, like cooking custard or making soups? I've never had trouble reducing sauces in a standard saucepan, so if the splayed/saucier models are too specialized, I'd probably go with a straight-sided pan.

Also, any advice on size? I usually cook for two, but love entertaining for up to eight. I'm tempted by Falk's "try me" offer on a 1.5-quart saucier. A lot of sauce can fit in a 1.5-quart, but would that be too small for desserts/soups/general usage? In that case, it might be worth paying up for 2.5 or 3 quarts for something I'd use more often. And would those pans be too big for sauces for two?

Lots of questions there. Thanks in advance for any advice.

Dec 26, 2010
vitruvius in Cookware