Thursday, May 2, 2013

Nambé CookServ cookware giveaway and Thai fish stew

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{Scroll to the end of this post to enter Nambé's great giveaway!}

A long time ago, I got engaged to a wonderful man. 

And like many young brides-to-be, sparkling diamond on my fourth finger, I immediately trekked down to Bloomingdale's and registered for flatware, dishes, pots and pans, serving dishes, and crystal. 

One of the pieces I threw onto the registry as a lark ("You need to include items at every price point," counseled the wise and chic department store salesperson) was a medium-sized bowl by Nambé. Silver-toned, asymmetrical, off-kilter in a pleasing way, it stood out among the many bright, shiny objects on display.

In the 16 years we've been married, I've used that bowl many dozens of times. Still graceful, still surprising, it makes me feel fashionable and design-forward every time it's on the table. Those of you who know me in person know "fashionable" is not exactly one of my common states.

I don't do a lot of product reviews, but when Nambé asked me if I'd be interested in trying its new line of CookServ cookware, I had to say yes. 

When I took my Nambé 12-inch CookServ sauté pan and its lid out of the box, I think I moaned a little. This is the most graceful and beautiful pot that has ever entered my house. The handles alone make me catch my breath.

It was so beautiful I was afraid to cook with it. It took me more than a week to get up the nerve to put it on the stove over an open flame. 

But then I made a batch of my family's favorite Thai fish stew, and the pan looked just as beautiful when I was done as it had when I started. It's heavy, 5-ply stainless steel. You can use it on the stove or in the oven. It can even go in the dishwasher.

However you cook with this pan, here's the most important part: You can carry it straight to the table with your head held high. You could put this pan down in front of Queen Elizabeth and it would likely be the most beautiful thing she'd seen on the table in a long while.

I've encountered only one problem with this pan: It takes up a lot of horizontal space and thus it's been hard to find a good place for it in my drawers and cabinets. The handles on the sides, while gorgeous, stick out pretty far, making it hard to store. So far I've addressed that issue by leaving it out on the stove at all times, but eventually I'm going to have to find it a hiding place. That said, I have a lot of pots and pans already. If you're starting your cookware collection from scratch or buying a wedding gift for a couple furnishing their first kitchen, space constraints probably won't be as much of an issue.

Summary: Stunningly beautiful cookware. Good for all stove types, including induction. Safe for stove, oven, dishwasher. Would make a fabulous gift. See the entire CookServ collection here.

Oh, the Thai fish stew? You'll love this recipe. It's a variation on a dish served to me years ago by my good friend Rachel Kaganoff Stern of Inside the Kaganoff Kitchen. She calls hers Brazilian; I added the Thai curry paste and took it farther east. I use whatever combination of fish and shellfish strikes me, and I give you permission to do the same.

print recipe

Thai fish stew
A quick and simple stew with fresh fish, shellfish, coconut milk and Thai curry paste. Finish with a generous shower of fresh chopped cilantro and/or basil.
  • 2 pounds fresh fish filets and shellfish, any combination, fish cut into 2-inch chunks
  • 6 limes (juice only)
  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 Tablespoons yellow or red Thai curry paste
  • 2 14-ounce cans coconut milk
  • 1 bunch fresh cilantro, leaves and stems, chopped
  • salt to taste
Put the fish and/or shellfish in a large bowl with the lime juice. Toss and leave to marinate 15 minutes.In a large pot, heat the olive oil over medium heat. Add the onion and bell pepper and saute 3-4 minutes, until the vegetables are softened. Add the Thai curry paste and stir to coat the vegetables; saute 1 minute. Add the coconut milk to the pot and stir until everything is well combined and the coconut milk is starting to bubble around the edges.Now add the fish and/or shellfish and the marinating liquid to the pot. Bring the pot to a boil, quickly turn down the heat, cover the pot, and simmer the stew about 15 minutes, until the fish is cooked through and flaky and the shellfish is cooked. Add the cilantro, stir, season to taste with salt, and serve immediately.
Prep time: Cook time: Total time: Yield: 6-8 servings

GIVEAWAY: Enter below to win a set of four Nambé CookServ sauté pans (8, 10, 12, and 14 inches). You can enter every day until the giveaway ends!

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Disclaimer: Nambé sent me the 12-inch sauté pan pictured above for this review. No cash changed hands. All opinions expressed here are mine (as if you couldn't tell). 


Cathy @ She Paused 4 Thought said...

That has to be the sexiest cookware ever! Your fish stew makes that pot sing!

Erika Kerekes said...

@Cathy I agree. Hands down, the sexiest cookware I have ever seen.

Dorothy at ShockinglyDelicious said...

I want to fondle those handles.

PrissyChrissy said...

Sounds a little like pan-porn!

Raleigh said...

I love this cookware!!!

FamilySpice said...

Super sexy! Goes perfectly with my collection of Nambé bowls and plates I got for MY wedding!

Anne said...

Hi! I just made this stew and it is great, so thank you!

Carlos Stevens said...

They sound like great cookware!

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