We’ve been following The Culinary Chronicles for some time. Nam comes up with some of our favorite savory dishes. So,we’re particularly pleased that she put together this Spicy Mussels with Andouille Sausage recipe for us. Specifically,this dish is made to be served up in our Cradle Pasta Bowl,but with colors like that,it’s going to wow dinner guests in any of our signature alloy pieces.
Spicy Mussels with Andouille Sausage
Serves 6
INGREDIENTS ½ pound Andouille Sausage,casings removed ½ cup diced shallots 1 tablespoon minced garlic ½ teaspoon red chili flakes 1½ cups dry white wine 1 cup clam juice 1 32-ounce can crushed San Marzano tomatoes 5-6 sprigs fresh thyme ½ cup chopped Italian parsley,plus more for garnish 5-6 lemon slices 4 pounds fresh mussels,scrubbed and debearded vegetable oil kosher salt black pepper
INSTRUCTIONS Heat a heavy bottom pot with 1 tablespoon of oil over medium-high heat. Add in the sausage and use a wooden spoon to crumble up the meat while it’s browning. Once cooked,remove the sausage to a plate.
Lower the heat to medium and cook the shallots for 2-3 minutes until tender but not browned. Add in the garlic,chili flakes and cook for an additional minute. Turn the heat back up to high and add in the white wine. Deglaze the pan with the wine and use the wooden spoon to scrape up the brown pits. Reduce the liquids by half. Add in the clam juice and tomatoes (with its juice). Once the liquids come to a slow boil,carefully add in the mussels,thyme,parsley,and lemon slices. Stir in the cooked sausage and cover the pot with a lid. Cook for 4-5 minutes until the mussels have opened. Remove the mussels to a serving dish. Check the broth for seasonings and adjust as needed with the kosher salt and pepper. Ladle the broth over the mussels and garnish with additional parsley and lemon wedges. Serve immediately with crusty bread.
It’s no secret we love a great recipe. We share our absolute favorites via this blog —have you tried the Flower Crisps or the Pumpkin Layer Cake yet? —and our Recipes board on Pinterest. And we’ve been sharing great dishes to be served on —and often baked in —Nambé ware for more than 60 years.
In doing a little cleaning at Nambé HQ in Santa Fe,N.M.,we came across the Cooking with Nambé cookbook. This cookbook was created by Pauline Platt Cable,the mother of Nambé. She,with her husband Paul,founded Nambé Mills. Pauline worked with the main designer at her foundry to create a metal that looks like silver but can be used for oven baking or stovetop cooking and never tarnishes.
Cooking with Nambé was printed in 1974 and features 50 recipes made to be served or cooked in Nambé. Each recipe features a list of recommended Nambé item numbers.
We can’t keep this treasure to ourselves.
We’re giving away one out-of-print copy of the Cooking with Nambé cookbook and one of our 2-quart Butterfly Bakers ($200 retail),which is perfect for making many of the dishes,like the B.J.’s Drunk Chicken recipe from page 13.
To enter the giveaway,simply fill out the Rafflecopter form below. This contest is open internationally. Just be sure to enter before May 1.
We’ve just added several new crystal designs to the Nambe website (we particularly love the Azzuro and River sets),and immediately heard from a customer asking if these pieces were dishwasher safe. Sadly,the answer was no. There are some simple rules for caring,cleaning and maintaining full-lead crystal.
1. Don’t put crystal in the dishwasher.
You want to avoid both harsh detergents and high temperatures with crystal. This rules out the dishwasher.
2. Use a mild detergent and warm water.
Warm water made soapy with a liquid detergent will work well to clean your crystal. You may use window cleaner or rubbing alcohol to clean vases,candlesticks and items you won’t serve food on.
3. Avoid sudden temperature changes.
Crystal is safe to use with food and beverages,both hot and cold,but avoid placing a hot bowl in cold water or a cold glass into warm water. Sudden,extreme changes in temperature can cause crystal to crack.
4. Dry immediately.
To avoid water spots,dry immediately with a soft cloth.
5. Sand out chips.
In the event an accident leaves a chip in your crystal piece,take it to a local crystal shop or engraver to have the piece sanded.
A few other tips
For vases:Avoid mineral stains by using distilled water for flower arrangements and change water frequently;remove stains and mineral deposits with a bottle brush using a mixture of one-half vinegar and one-half water
For decanters and vases:To remove stains,remove residue using a handful of uncooked rice in a solution of lemon juice or vinegar and warm water;for tougher stains,allow pieces to soak in warm water with a denture cleaning tablet
For candleholders:Candles must not burn within 1 inch of the crystal,as this may result in damage to the candleholder
For champagne flutes:It is best to empty champagne from your flutes and wash and dry them soon after serving;leaving your champagne flutes unwashed overnight will result in discoloration
From Nambé:Today we have Beth from Hungry Happenings at Inside Nambé sharing this fantastic recipe for springtime appetizers. We love bright flower crisps she created for Nambé,and we hope you do,too!
What is the weather like where you live? Here,it has been unseasonably warm and the sun has been shining a lot. It makes me so very happy. Normally January and February are torture for me;when the skies are gray and so am I. Today feels like spring. The grass is already turning green and birds are fluttering by,singing as they go. When I took my dogs for a walk earlier,I even saw some green stems poking up through the ground. The flowers will be blooming soon.
I think that is something to celebrate,don’t you? So,I created some colorful flower shaped appetizers to share with you today. Each baked cup is made from a flower shaped egg roll wrapper and is filled with creamy goat cheese and roasted red pepper pesto. They are decorated with a sprig of Italian parsley and a dot of basil pesto. These bite sized appetizers look lovely on their on,but displayed on my new Nambé Morphik Two-Tiered Server,they really shine.
Flower Crisps served up on Nambé's Morphik Two-Tier Server
Recently,the kind folks at Nambé allowed me to choose a serving piece from their incredible collection of award winning,handcrafted designs to use to display one of my recipes. It was so hard to choose my favorite piece,as their serveware,flatware,dinnerware,barware,and home decor pieces made of stainless steel,fine porcelain,full-lead crystal,copper,or their signature alloy are all exquisite. After spending over an hour looking at every piece on their website,I decided that anything I could make would look amazing if it were served on this Morphik Two-Tiered Server which is 12″high and 15″wide and is constructed of Nambé’s signature alloy and smoked glass.
Now I’m not the kind of girl who gets giddy over a new pair of shoes or swoons over a shiny new car,but when I opened the box and pulled out this beautiful serving piece and set it on my sleek glass and stainless steel dining room table,I did let out a little squeal. My husband wondered what had gotten me so excited,but wasn’t surprised at all once he came into the room to see me standing there admiring the new addition to my dining room.
I was so pleased with my new Morphik Two-Tiered Server and want to share that joy with one of you. I’m giving one of these stunning serving pieces away. O.K.,really Nambé is giving one away,but I get to be the one to give the winner the good news. But,before we get to that,let me share this delectable appetizer recipe.
Flower Crisps filled with Creamy Goat Cheese and Roasted Red Pepper Pesto (makes 14)
Ingredients:
2 cloves garlic 1 teaspoon,plus 3 tablespoons extra virgin olive oil 1/4 cup blanched almonds,slivered or sliced 7 egg roll wrappers* 1 –12 ounce net weight jar of roasted red peppers,drained and patted dry 1 tablespoon chopped flat leaf Italian parsley,plus 14 leaves for decoration 1 teaspoon fresh squeezed lemon juice 1/4 cup freshly grated Parmigiano-Reggiano cheese (or Parmesan) salt and pepper,to taste 2 teaspoons basil pesto 4 ounces creamy goat cheese or cream cheese
*You will cut 14 flowers out of 7 egg roll wrappers. If you prefer not to have a flower shaped cups,you can cut circles out of the egg roll wrappers or use round won ton wrappers instead.
Supplies Needed:
aluminum foil baking sheet 3 3/4″flower cookie cutter mini muffin pans food processor or blender disposable pastry bag or zip top bag
Instructions:
Place a small piece of aluminum foil on a baking sheet. Set two garlic cloves on foil. Drizzle with 1 teaspoon oil. Wrap up foil around garlic and place in oven. Turn oven on to 350 degrees. Roast for 35 minutes. Remove from oven and allow to cool. Cut off the ends off each garlic clove and squeeze out the roasted garlic. Dispose of the outer paper like peel. Set aside.
Spread almonds on the baking sheet and place in oven to roast until golden brown for 5-7 minutes,stirring them half way through. Keep a close eye on the almonds so they don’t burn. Allow to cool.
To make the flower shaped cups:
Turn a mini muffin pan upside down. Use a flower shaped cookie cutter to cut out 14 flowers from the egg roll wrappers. In order to get two flowers out of each wrapper,cut the first flower as close to the edges of one corner as possible.
Drape the flowers over the mini muffin cups,leaving room in between each. Bake for 4 minutes,then rotate the pan and return it to the oven for 3-4 more minutes until the flower cups are golden brown. Allow to cool,them remove them from the muffin pans.
While the flower cups are baking,make the roasted red pepper pesto:
Combine roasted red peppers,roasted garlic,toasted almonds,chopped flat leaf Italian parsley,lemon juice,Parmigiano-Reggiano cheese,and 3 tablespoons extra virgin olive oil in the bowl of a food processor or blender. Pulse until well blended but not smooth. Season with salt and pepper.
To create your appetizers:
Spoon a heaping teaspoon of creamy goat cheese or cream cheese into the bottom of each flower cup. Press it down into the cup using the back of your spoon. Press one parsley leaf into the cheese in each cup,allowing the leaf to jut out from the side of the cup. Spoon a heaping teaspoon of the roasted red pepper into each cup. Spoon the basil pesto into a disposable pastry bag or zip top bag. Cut off the tip. Pipe a small dot of pesto into the center of each flower cup.
Your appetizers are ready to serve.
A few notes about this recipe:
You can make the roasted red pepper pesto several days ahead of time if you store it in an airtight container in the the refrigerator. The cups will also keep for several days if stored at room temperature. Fill the cups shortly before you are ready to serve them so they stay crispy. Do not refrigerate filled cups as they will get soggy.
These pretty flowers could also be made using roasted yellow peppers which would look lovely on the table at a bridal shower or ladies luncheon. You can easily double or triple this recipe to meet your needs.
Nambé won a 2012 Housewares Design award for our 5×7 Elbow Frame.
The annual design awards name 12 “Best in Category” winners. Nambé’s design took top honors in the Home &Outdoor Décor field by the judges managed by the International Housewares Association (IHA).
Designer Neil Cohen’s Elbow Frame accommodates either a vertical or horizontal photo. The oval base is made from Nambé’s signature alloy and cradles two sheets of glass to enclose the photo.
Products considered for the Housewares Design Awards were introduced to the United States market between October 1,2010,and September 30,2011.
Ed. Note:Today we welcome Kirsten from Simply Grove. She’s stopping by to fill you in on an alternative way to use your holiday ornaments.
I am such a sucker for traditions during the holiday season. But I also like to think outside of the box. Ornaments are such a fun item to inspire over. They are perfect accessories for the classic Christmas tree,but they can also be a great solution for other festive ideas.
One way to display glittery or shiny ornaments (like Nambé’s Bud and Spire ornaments) is to create an ornament chandelier. Group an assortment of ornaments,either identical or a variety,in a cluster over a table or seating arrangement.
You have just created a sparkly focal point! Blogger Viv of Ish and Chi,created a silver ball masterpiece above her dining table. It’s the perfect compliment to her colorful centerpiece and dark wood furniture.
It’s fun thinking outside of the box. And holiday DIY never hurt the wallet.
When it comes to desserts,a chocolate cake wins over most crowds. Nikki from Chef in Training swears by this recipe —one her mom is famous for —and she was kind enough to share it with Nambé. Yes,the recipe everyone asks for after the plates are cleaned,is now yours. And it doesn’t hurt that the rich cocoa color looks stunning atop our Copper Canyon Cake Stand (order yours). (Nikki is giving away one on her blog.)
Decadent Chocolate Cake
Serve up the decadent chocolate cake on Nambé's Copper Canyon Cake Stand
CAKE RECIPE
1 box Devil’s Food cake mix 1 small pkg Jello instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs,beaten 1/2 cup milk 1 tsp vanilla 2 cups mini chocolate chips
INSTRUCTIONS:
Preheat oven to 350 F.
In large bowl,mix together everything except for chocolate chips. The batter will be thick.
Stir in chocolate chips.
Pour batter into two 9-inch cake pans. (You could use whatever cake pan you choose. Just follow cooking time and temperature on the back of the Devil’s Food box and add about 10 additional minutes to whatever the original cooking time requires.) Make sure to do the toothpick test to check if it is done or not. It usually takes about 45 minutes for two 9-inch cake pans.
After cake is baked,let cool completely. I usually plop the two cakes onto a wire rack and stick them in the freezer. It is so much easier to cut them when they are a little frozen and they don’t crumble as much. Once cakes have cooled completely (or are slightly frozen if doing my method) cut in half width wise so you have 4 equal circles.
While cake is cooling prepare the frosting.
CHOCOLATE FROSTING RECIPE
2/3 cup milk 2 tsp vanilla 1/2 cup chocolate syrup 4 tsp Postum 2 Tbsp boiling water 8 cups powdered sugar 1 cup cocoa 1 cup butter
INSTRUCTIONS:
Dissolve Postum in boiling water.
Mix milk,vanilla,chocolate syrup,and dissolved Postum together
In a large separate bowl,beat softened butter,powdered sugar,and cocoa together.
Slowly add in wet ingredients until you reach desired consistency.
Beat an additional 5 minutes to get a fluffy consistency.
*NOTE* I don’t drink coffee so I used Postum,but the Postum can easily be substituted for instant coffee.
To start the frosting process,a helpful hint my mom taught me is to put a little glob of frosting on the cake stand so that the base cake stays put. After the base cake is in place,frost the top of it generously. Place the second layer cake on top. Frost the top of it generously. Repeat until the fourth layer is placed on top. Then frost all around the cake carefully to keep layers from shifting.
Press some crushed Skor Candy Bars onto the sides of the cake.
You can also drizzle the top with melted chocolate chips for an added look of beauty.
We’ve made it into November. That means we can officially dig into fall foods (and plan ahead for Thanksgiving,Hanukkah and Christmas dinners and decorating). Nothing says fall quite like pumpkin cake. It’s warm,and with cinnamon it always makes me think of holidays.
Audra from The Baker Chick has adapted a perfect November dessert recipe for Nambé,a pumpkin layer cake with caramel cream cheese frosting and cinnamon pecans. The colors look stunning on our Copper Canyon and Heritage designs. In the photo,we’ve placed it atop the Copper Canyon Cake Stand (order yours).
Pumpkin Layer Cake with Caramel Cream Cheese Frosting and Cinnamon Pecans
INGREDIENTS
Frosting 1 cup sugar 1/2 cup water 1 1/2sticks (6 ounces) unsalted butter,softened 2 tablespoons heavy cream 1 pound cream cheese,cut into 2-inch cubes 2 tsp vanilla extract
Cake 2 cups all-purpose flour 2 1/4 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ground ginger 3/4 teaspoon baking soda 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1 1/4 cups light brown sugar 4 large eggs 3/4 cup vegetable oil One 15-ounce can pumpkin puree 1/2 cup whole milk
Cinnamon Pecan Topping 1 cup crushed pecans 1 egg white 1 teaspoon cinnamon 2 tablespoons sugar 1/4 teaspoon salt
In a medium saucepan,combine the sugar and water. Cook over high heat,stirring,until the sugar is dissolved. Using a wet pastry brush,wash down any crystals from the side of the pan. Cook over moderate heat without stirring until a medium-dark amber caramel forms,about 9 minutes. Remove from the heat and immediately stir in the butter and heavy cream. (Don’t worry if the butter separates.) Stir in Vanilla extract.
Transfer the caramel to the large bowl and using an electric mixer,beat at low speed until the caramel cools slightly and comes together,about 5 minutes. With the mixer on,beat in the cream cheese,1 cube at a time and beating well between additions,until silky. Transfer the frosting to a bowl and refrigerate until very firm,at least 6 hours.
Meanwhile: Preheat the oven to 350°. Butter and flour two 8-inch round cake pans. In a medium bowl,whisk the flour with the baking powder,salt,cinnamon,ginger,baking soda,nutmeg and cloves. In a bowl,using an electric mixer,beat the brown sugar and eggs at medium-high speed until fluffy,3 minutes. Beat in the oil,then beat in the pumpkin puree. Alternately add the dry ingredients and the milk in 3 batches,beating well between additions.
Pour the batter into the prepared pans and smooth the tops. Bake for 40 to 45 minutes,until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool on a rack for 20 minutes. Run a knife around the edges to loosen the cakes,then invert them onto a wire rack to cool completely.
Using a serrated knife,carefully slice each layer of cake in half to make 4 thin cake layers.
Place one layer on a plate and spread with 1 cup of the caramel–cream cheese frosting. Top with the the next 3 layers and repeat. Then,frost the top and side.
For the Pecan Topping: Preheat oven to 350°F. Combine sugar,cinnamon and salt. Whisk egg white until frothy and discard about half. Add the nuts. Toss until well coated. Add dry ingredients and stir well.
Spread nuts on a cookie sheet lined with foil,in a single layer.
Bake for 20 minutes.
One cool- break the pecans apart and sprinkle on top of the cake.
Optional:drizzle some caramel sauce on top of the pecans and down the side. If you want to make the sauce from scratch I recommend this recipe.
MAKE AHEAD The cake can be refrigerated in an airtight container for up to 2 days. Serve cold or at room temperature.
We’ve just opened our first Nambé retail store in Oregon. The new store is located in the Bridgeport Village shopping center in Tigard,near Portland. We’re just across the street from Origins,but here’s a map,too.
This means those in the Northwest can now see Nambé pieces in person,set up gift registries on site that will be available for out-of-town friends and family via Nambe.com and get the immediate satisfaction of bringing home a brand new Scoop Server or Butterfly Bowl the same day. As an added perk,you’ll be able to see all the pieces in our stunning new Heritage collection,which features a bronze finish over our signature alloy blend.
As part of the grand opening,the store is giving away a Yaro Salad Bowl and Servers. No purchase is necessary,just visit the store before Nov. 13 to enter.
A peek inside the new Bridgeport Village store. (Yes,that is the new Fish Platter right up front.)
If you visit the new store,we’d love feedback. Tell us what you think in the comments below.
Update:Congrats to Aubrey,who won our Pebble Glass Server. Thanks to all who entered!
We are already seeing such a great response to the bronze-finished Heritage Collection. Just last week we added the rest of the items to the website,which means there are now more than 45 new Heritage items in stock. The great thing about the patina on these modern designs is it compliments our other pieces so well. Several customers have reported mixing and matching the bronze servers with their Copper Canyon items,and getting great feedback from dinner guests.
Here are a few of the big favorites of the new additions (and read to the end for your chance to win):
Leave it to Nambé’s world-class designers – Neil Cohen,in this case – to come up with pieces that are at once incredible-looking and oh-so-functional. Suspended on a bronze-finished alloy base is a thick glass,14” wide bowl. For serving everything from candies to nuts,don’t answer the ringing doorbell without first filling this fabulous server with snackables for your friends and family… and let the “hostess with the mostess” compliments flood in!
The natural beauty of this organic oval shape (crafted from wood and bronze-finished alloy) begs to be filled with nature’s bounty. From your famous Caesar to a bright and colorful Greek,roughage never looked so delectable as when served in the Heritage Pebble Round Salad Bowl. In fact,it may just steal the show from your main course… Be warned!
Put your cream and sugar on your table or buffet with no hesitation thanks to these two alluring pieces,crafted from eye-catching bronze-finished alloy. Designed by Steve Cozzolino,each holds 6 oz. and features a rounded,organic shape that is the trademark of the exclusive Nambé Pebble collection.
If you’re looking for the perfect gift for your most green-thumb-challenged yet oh-so-stylish friend or family member,look no further than this architectural piece from Nambé. The contemporary twist design,made from bronze-finished alloy,is delightfully dynamic,while the realistic-looking silk orchid will be in bloom forever… no maintenance required!
WIN A HERITAGE PEBBLE GLASS SERVER
We’d love your feedback in the new designs. (You can view the full Heritage Collection at Nambe.com.) Which are your favorites? How would you use them? Leave a comment on this post on or before Thursday,Oct. 13,2011,to be entered to win the 14-inch Pebble Glass Server.
CONTEST RULES
You must leave a comment on this post to be entered in the contest.
Enter on or before 11:59 p.m. EST on Oct. 13,2011.
This contest is open to U.S. and Canadian addresses only.
You must be at least 18 years old,or have your parent’s permission,to enter this contest.
Winner will be selected randomly from all entries and announced Friday,Oct. 14. He or she will have 7 days to claim his or her prize.
INGREDIENTS
CHOCOLATE FROSTING RECIPE
