Ingredients

• 4 quality lamb shanks
• 2 tbsp olive oil
• ½ tsp salt and pepper
• 2 medium onions, finely sliced
• 4 cloves garlic
• 1 cup red wine
• 2 cups veal stock
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 2 tbsp balsamic reduction
• 1 tsp cumin
• 2 tbsp maple syrup
• ⅓ cup mint leaves, chopped
• 500 g nantes carrots
• Radish sprouts for decoration

Purée

• 4 sweet potatoes
• ¼ cup salted butter
• ½ cup cream
• 1 tsp curry powder
• Fresh thyme
• Salt and pepper to taste

Instructions

1. Let the lamb shanks come to room temperature for 20 minutes.
2. Season with salt and pepper. Reserve.
3. In the Remy Olivier Cast Iron Frying Pan, brown the lamb shanks on all sides in a mixture of butter and olive oil. Once browned, set them aside.
4. In the same frying pan, sauté the onions with half of the mint, garlic, herbs, and cumin for about 5 minutes. Then add the mustard, balsamic reduction, Worcestershire sauce and maple syrup.
5. Deglaze with the red wine and let it reduce for a few minutes. Stir in the veal stock, then return the meat to the pot and add the carrots.
6. Cover and bake in the oven at 350 °F (175 °C) for 2½ to 3 hours.

Purée

1. Cook the sweet potato cubes in salted water.
2. Once cooked, blend them in the Dana food processor with the butter, cream, and spices.
3. Pour the mashed potatoes into the Beyond Side Plate and place the lamb shanks on top. Garnish them with radish sprouts.

Ingredients

Chicken

• 4 bone-in chicken thighs
• 1 tsp fresh thyme
• 1 tsp freshly ground black pepper
• ½ tsp salt
• 4 garlic cloves
• 2 tbsp softened butter
• Drizzle of oil

Sauce

• 5 garlic cloves
• 4 rosemary leaves
• ¼ cup chicken broth
• 2 tbsp soy sauce
• 1 tbsp balsamic cream
• 2 tbsp maple syrup
• 1 ½ cups fresh cranberries
• Orange slices
• Rosemary sprigs

Instructions

1. Mix the herbs with the butter. Gently work this herb butter under the skin of the chicken thighs, being careful not to tear the skin. Let it rest in the refrigerator for 30 minutes.
2. Preheat the oven to 325°F (165°C).
3. Place the Remy Olivier Reims Skillet over medium-high heat and add the oil. When it’s shimmering, add chicken skin-side down. Cook for 4-5 minutes, or until the skin is nicely browned. Remove the chicken and set it aside.
4. Reduce the heat to medium. Add the butter and, when it’s melted, add the cranberries, balsamic vinegar, maple syrup, and the zest from the orange. Simmer for about 7-8 minutes until it starts to thicken, stirring occasionally and scraping the bottom of the skillet to deglaze the pan.
5. Place the chicken thighs skin-side up in the skillet and add the garlic cloves, halved and orange slices using the Remy Olivier Ombre Santoku Knife to cut the garlic and orange. Nestle some underneath if necessary.
6. Place the skillet in the oven and cook for 20-25 minutes, or until the chicken is completely cooked through and it reaches an internal temp of 165°F.
7. Add some rosemary leaves and serve with mashed potatoes, sopping up the delicious sauce. For individual servings, use the Remy Olivier Reims Mini Skillet for presentation.

Ingredients

• 4 tbsp of olive oil
• 6 tbsp of butter
• 5 pounds of yellow onions, peeled and sliced
• 3 cloves of garlic, minced
• 2 tbsp of balsamic reduction
• 4 tbsp of Worcestershire sauce
• 1 cup of dry white wine
• 3 tbsp of all-purpose flour
• 4 cups of beef broth
• 3 bay leaves
• 1 ½ tbsp of fresh sage, chopped
• 6 sprigs of fresh thyme
• Salt and pepper to taste
• Slices of rustic sourdough bread
• 1 cup of grated Gruyère cheese
• ½ cup of grated Parmesan cheese

Instructions

1. In a large Remy Olivier Cast Iron, over medium heat, heat 4 tablespoons olive oil and the butter. Once the butter has melted and begins to foam, add the sliced onions (use the thinkkitchen Mandoline for even slicing) and 1 teaspoon of salt and pepper. Stir to combine, then cover and cook for 15 minutes, undisturbed.
2. Uncover and continue cooking, stirring occasionally, until the onions are caramelized. Adjust seasoning as needed.
3. Pour in the white wine and reduction balsamic scraping all the browned bits from the bottom of the pot. Once boiling, stir in the flour. Cook for about 1 minute or until the mixture thickens.
4. Add the beef stock, Worcestershire sauce, thyme sprigs and bay leaves. Bring to a boil, then lower to a simmer, cover and cook for 20 minutes. Discard thyme sprigs and bay leaves.
5. Taste and adjust seasoning as needed
6. Transfer the soup into the Ed Onion Soup Bowls.
7. Place a slice of bread on top with Gruyère cheese.
8. Bake in the oven on broil for few minutes.

Ingredients

• 4 tbsp olive oil
• 2 tbsp butter
• 2 yellow onions, finely chopped
• 2 cups chopped carrots
• 6 tbsp tomato paste
• 4 tbsp red curry paste
• 6 garlic cloves, minced
• 2 tbsp minced fresh ginger
• 1 ½ tsp kosher salt
• 1 tsp pumpkin pie spice
• 1 butternut squash
• 8 cups (1 quart) vegetable broth
• 1 can of coconut milk
• 1 to 2 tbsp maple syrup
• 4 tsp lime juice
• 1 tbsp Sriracha
• Red chili oil
• Optional garnishes: toasted pumpkin seeds, cilantro, green onions, pomegranate seeds, chili oil, chili peppers

Instructions

1. Turn on the thinkkitchen Quickpot to the Sauté mode. Add olive oil or butter, then sauté the onion and garlic with the spices for 2 to 3 minutes until they are tender.
2. Add the butternut squash and carrot. Season with salt and pepper.
3. Pour in the vegetable or chicken broth to cover the vegetables.
4. Place the lid on the thinkkitchen Quickpot and lock it. Select the Pressure Cook mode and set it for 20 minutes.
5. When cooking is complete, allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure.
6. Use the thinkkitchen Pro-Blend Hand Blender to puree the soup until smooth and creamy. If you prefer, you can also transfer the soup to a blender.
7. Add the coconut milk, maple syrup, and Sriracha, and garnish with fresh herbs or pumpkin seeds. Drizzle some chili oil and serve the soup in the Sandstone Salad Bowl.

Ingredients

• 1 tbsp of coconut oil
• 1 cup of frozen corn kernels
• 1 medium onion, chopped
• 4 cloves of garlic, chopped
• 2 tbsp of fresh ginger, peeled and chopped
• 1 ½ tbsp of grated lemongrass (with microplane)
• 1 red Thai chili, chopped
• 1 tsp of cumin seeds
• 1 tsp of coriander seeds
• 1 tsp of curry powder
• 1 tsp of turmeric
• 1 can of coconut milk (400 ml)
• 6 cups of chicken broth
• 1 lb of yellow potatoes, cut into 1 cm cubes
• 2 Italian tomatoes, chopped
• 2 cups of shredded roasted chicken
• Salt and pepper
• Sriracha to taste

Garnish

• ½ cup of fresh cilantro, chopped
• ½ cup of green onions, chopped
• Fresh lime juice (to taste)
• Drizzle of chili oil

Instructions

1. Grind the cumin and coriander seeds using the Remy Olivier Mortar and Pestle.
2. Heat coconut oil in a large pot from the Remy Olivier Bremen over medium-high heat. Add the onion and sauté for 5 minutes, then add the garlic, ginger, lemongrass, Thai chili, cumin, curry powder, turmeric, and coriander, and sauté for 1 minute longer.
3. Pour in the chicken broth and coconut milk, then add the potatoes and season with salt and pepper to taste.
4. Cover and simmer until the potatoes are tender, about 20 minutes, stirring occasionally. Ladle out about 2 ½ cups of the soup into a blender and blend until smooth.
5. Add the corn back into the pot along with the tomatoes and Sriracha, and cook for 1 minute.
6. Serve the soup in a Ledge Bowl and garnish with fresh coriander, green onion, and a drizzle of chili oil.