Good tools in the kitchen make a difference! One of the easiest products to improve your life in the kitchen can be found in the cookware line Induction 21 by Chantal Cookware. This line is based out of Houston, Texas and maintains its small-company-ness as founder Heida started it in 1971.
Did we mention this cookware is:
- Strong, but not (too) heavy
- Made with Japanese stainless steel
- Designed in the US
- Fun to watch your food cooking through the tempered glass lids
- Ergonomic with heat-resistant handles
- And dishwasher safe! ~ We still recommend handwashing but it is possible!
Art of the Table has been selling this line of cookware in our store for over two years because it's tried and true. One of our staff, Charity, weighs in on her own personal experience with her own 10-inch coated, ceramic pan:
"If I'm home and cooking food, this is the first pan I go to. Clean up is ridiculously easy with the ceramic coating. It's also important to me that the non-stick coating on the inside is healthy and safe from toxins. I know I'm not putting chemicals into my food!"
You won't be disappointed in the quality of this cookware, so come try a pot or pan from the line yourself!
Salmon with Creamy Caper Sauce
From Dirk Hoffius' Cookbook,
Just Good Food for Good Friends
1 salmon filet (at least 1/3 pound per pe
rson, we went to Downtown Market's Fish Lads to pick up ours!)
Extra Virgin Olive Oil - love Zoe Spanish*
Dirk's Rattlesnake Salt*
Butter
Rinse salmon in cold water and pat dry with paper towels. Lightly coat with olive oil and shake on Rattlesnake Salt (not on the skin). Place the salmon in a medium-high Chantal 10-inch, non-stick pan. Saut
ée approximately 6 minutes and turn. Remove the skin and any grey-brown flesh. Melt a very little bit of butter on the salmon and sprinkle with more Rattlesnake Salt. Cook about 4 more minutes, depending on the thickness of the salmon. (You don't want to dry it out: a little butter at the end can help restore the moistness.)
Creamy Caper Sauce
¼ cup sour cream or plain yogurt
3 tablespoons mayonnaise
2 tablespoons drained capers, finely chopped (use Delicias Capers*)
1 tablespoon Dijon mustard (we recommend Edmond Fallot's Dijon*)
1 tablespoon finely chopped fresh parsley
¼ teaspoon coarse ground black pepper
Stir together in a bowl and chill, covered, until ready to serve. Goes well with beef, pork, seafood, or on your favorite sandwich too!
We recommend pairing this meal with
Martinez Lacuesta Rioja Rosé for a refreshing summer meal (wine sold at Art of the Table)!
