Repairing after one holiday, preparing for the next: How amazing veggie dishes bring you back to center

Just a sauté pan, and these recipes, for some culinary therapy after a crazy week

Grab your EuroCAST sauté pan and put together a comforting, exhilarating vegiepalooza to recover and repair.

You’ll appreciate all that recovery. Sunday is Hanukkah and then we’re on the slide towards Christmas and the New Year.

So, relax with us for a bit.

A tart so gorgeous everyone will gasp. With fork in hand.

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When corn and a basket weave of zucchini meet up you get this pretty little thang.

For the tart, use my basic pate brisée recipe here ("A Slow Ride to Comfort Town")

  • 1 pie dough, rolled onto parchment paper and then fit onto the EuroCAST griddle. TIP: The paper is for ease of lifting and cutting. It’s by habit that I use it, but unnecessary because of our lovely, nonstick EuroCAST. Keep the griddle -- and pastry -- cool until you're ready to top by removing the handle and putting the griddle with the pastry back into your fridge, covered in wax paper or cling wrap to keep it from drying out.

  • 1/2 cup feta cheese crumbled

  • 1 cup grated sharp white cheddar cheese

  • 1/2 teaspoon black pepper

  • 2 Tablespoons minced chives 

In your EuroCAST skillet, pour 2 Tablespoons olive oil and sauté gently in batches (to avoid over-crowding and thus steaming):

  • 3 large (or 6 very small) zucchini sliced wafer-thin, ideally on a mandoline

They will begin to char and caramelize. You won't need more olive oil to keep it from sticking (thank you, EuroCAST), but you may want to add a bit more as you go along for the flavor. Remove from heat and repeat with remaining slices.

Wipe out pan and sauté:

  • 1/4 red onion in 1 tablespoon olive oil

  • 2/3 cup fresh-cut corn

  • 1 teaspoon kosher salt

  • 1 pinch black pepper

Sauté until onion is slightly translucent and fragrant, about 3-5 minutes.


Top the pate brisée with the feta cheese crumbles, cheddar cheese, black pepper and chives. 

Decorate the top with the corn and zucchini as you wish. The layers are shallow to provide a consistent cooking area.

Bake at 325F for 25 minutes, or until the crust is firm and the toppings are golden-brown.

Beets ready for the gods and goddesses

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Make it on the griddle or in a skillet.

Topped with goat cheese, herbs, lemon zest and chilis. First, though, you have to mash them to get the right texture.

So, make them tender first (see the recipe). Then put a cookie sheet and press down. Now when you cook them, you'll be able to get them crispy on the outside, soft on the inside, sweet, and gorgeous.

Herewith, I submit to you a recipe that people will talk about. And, frankly, isn't that what we're doing together, my people, giving them something to talk about? 


  • 6-8 whole ruby beets, trimmed,  but the root end should stay intact. That will prove handy later.

  • 6 ounces goats cheese

  • Zest and juice from one lemon

  • 3 tablespoons coarselychopped flat leaf (Italian) parsley


  1. Scrub those little gems under cool water and trim the hairy bits. Ain’t nature funny?

  2. In your large EuroCAST Dutch oven, add the beets then fill with water to just cover them. 

  3. Add in 2 Tablespoons water

  4. Over medium heat bring the water to a boil and then reduce to a low simmer for 45 minutes. (You could go start the bread now if you felt so inclined. And I hope you do feel so inclined because that bread, oh, so delicious.) The beets need to be tender. Really tender -- did I mention super-tender? --  before you'll even be able to smash them.

  5. Once they’ve reached their tender quotient, drain them and let them dry out. 

  6. On your EuroCAST griddle, place each beet side by side.

  7. Cover the beets with a piece of parchment or wax paper.

  8. With another large cookie sheet on top, press the beets to smooooosh them. (See? Recipe of the Week is tasty and fun.) Don’t worry if they don’t spread out completely, they’ll break open enough to get the edges crisp.

  9. Drizzle 3 tablespoons olive oil on top, then sprinkle with salt and pepper

  10. Cook on the stovetop on each side over medium heat until they get crisp and browned, about 3-4 minutes per side.

  11. Remove from heat and let cool a bit.

  12. Add the juice and zest from the lemon, top with crumbled goat cheese, and then finish with the flat leaf parsley.  And ... I add a little more black pepper. I love the heat. (In fact, that bottle of red topping in the photo is our partner blak•label’s Chili Garlic Crunch. It’s as great as it sounds.)

Have at it!

Oh, and this looks gorgeous next to the corn tart.

Debuts and Deals Galore

Now that my bosses at EuroCAST have stopped their insanity with the Black Friday Weekend sales, we can get back to our normal programming of AMAZING things for friends and family.

Big news! We’re debuting three new pieces this week — perfect starter items everyone will find handy, and with a new handle. Perfect for gifts and to add to your collection.

And I can give you a hint of something to come.

Thanks as usual to the team here for working hard putting together these offers. Something for every budget and need!

Chef Set with Free blak•label Goodies

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Starter Set with blak•label goodies


Square Saute pan with blak•label goodies

I love my square sauté pan. Love, love, love it. Have I mentioned that I love it?

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Biggest sauté pan in our line, also with blak•label goodies

This big sauté pan is a big deal. I use mine all the time. This is a great price! Removable handle for finishing things in the oven. And that Hot Pack from blak•label is right up my alley — and probably yours, too! And those are included free.

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Introducing EuroCAST Essentials: perfect for giving or collecting

Take a look at these beauties! To learn more, just click on any of the images. Perfectly priced, with a special deal when you get all three!

Paul WardComment