Thursday, September 9, 2021

Decorating & a Recipe for Fall & Halloween

Staub Orange Pumpkin Cocotte


Now that fall is in the air, wait, this is South Florida, the only thing that's ever in the air is endless summer. Now that September is here, my thoughts turn to decorating for fall and Halloween. 

A Staub Pumpkin Cocotte is a stunning choice - for a dining table or breakfast table centerpiece, or to sit beautifully on your range when you are not using it. They are such showstoppers, many people leave it on the range year round. And of course this is outstanding cookware for cooking up and for serving fall favorites like chili, soups, and stews. Imagine this on the Thanksgiving table for serving Pumpkin Bisque.

Click on the links in the captions for details or to order. 

Staub Orange Pumpkin Cocotte

The white is also a gorgeous choice if you are not an orange fan.

Staub White Pumpkin Cocotte

This is a perfect recipe to try in it or in your Le Creuset dutch oven - the recipe is from Le Creuset.

Sweet Potato, Collard Green and Peanut Stew in Le Creuset


Sweet Potato, Collard Green and Peanut Stew

Recipe Created For

8 qt. Oval Dutch Oven

Main Course


Cook Time

1 hour

Serving Size



3 tablespoons olive oil

2 medium onions, finely diced

1 1/2 teaspoons salt

1 1/2 teaspoons freshly ground black pepper

4 cloves garlic, minced

2-inch piece of ginger, peeled and grated

5 1/2 cups diced sweet potatoes

2 teaspoons ground cumin

1 teaspoon ground tumeric

1 teaspoon chili powder

5 cups vegetable stock, divided

1 cup peanut butter

1 28-ounce can diced tomatoes

1 14-ounce can chickpeas, rinsed and drained

1/4 cup adobo sauce, from canned chipotles

1 large bunch collard greens, cleaned and hard stems removed

Juice of 1-2 limes

Chopped roasted peanuts

Fresh cilantro

Chipotle hot sauce


While sweet potatoes are the base in this recipe, creamy peanut butter, smoky adobo chilies and warming spices give this chili-like stew an unexpected flavor twist. Be sure to remove the tough middle stems from the collard green leaves, and cook them for just a few minutes to keep them crisp tender.


Heat olive oil in a large Dutch oven over medium heat. Add onions, salt and pepper and sauté until onions begin to soften, about 6-8 minutes. Add garlic, ginger and sweet potatoes. Continue cooking until garlic is fragrant, about 3-4 minutes. Add cumin, turmeric, and chili powder and stir to toast the spices, about 1-2 minutes. Add half the stock and bring to a simmer. Continue simmering until sweet potatoes are tender, about 10-12 minutes longer.

Turn off the heat. With a potato masher, mash half the sweet potatoes in the Dutch Oven, leaving half still chunky. Add the peanut butter and whisk until smooth and combined. Return pot to medium heat. Add remaining stock, diced tomatoes, chickpeas and adobo sauce and stir to incorporate. Simmer until flavors are combined, about 10-12 minutes more.

Meanwhile, cut collard greens into ribbons. Add the collards to the pot and cook until bright green, about 3-4 minutes. Turn off the heat and season with additional salt, pepper and lime juice to taste. Garnish with chopped roasted peanuts, cilantro, and chipotle hot sauce for serving.

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