Searing Inspiration - Swiss Diamond Braiser & Immersion Blender

There are certain tools in my cookware arsenal that I use repeatedly: a chef's pan and my immersion blender. Equally, there are two techniques that I rely on to bring flavor and variety to my meals - a great sear (to quote Anne Burrell "brown food tastes good" and a luscious sauce. Susan Volland's books Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors and her latest, Searing Inspiration: Fast, Adaptable Entrées and Fresh Pan Sauces cover both of these techniques brilliantly. 

For over two decades, Susan wrote for magazines, developed original recipes for corporations, ran behind-the-scenes food production for television shows, worked alongside world-class scientists and food innovators (Modernist CuisineModernist Cuisine at Home), and taught as an adjunct professor at a culinary college. Mastering Sauces clocked in at nearly 500 pages with 400 plus recipes and named Best of 2015 by the WAPO, Chicago Sun Times and Seattle Times. This title is my go to for sauce inspiration. Two year laters, she continues to inspire with Searing Inspiration which shares nearly 70 recipes for fast entrées and pan sauces. All the sauces in this book are built on a base of "fond" those sticky brown bits left in the pan that we non-chefs learned about on Food Network.

This title is going straight to my kitchen bookshelf so I can refer to it often. Week days are packed (and let's be honest so are weekends), so when time is crunched, I will whip up some kielbasa and a simple side dish. Susan has a recipe to level up that to-go emergency meal - kielbasa with ketchup and curry sauce. Now I won't feel so guilty when I have to resort to kielbasa.

There is a pork roast in the oven as I'm working on this piece and instead of going the easy route with barbecue sauce - I'm going to whip up the sour cream and sauerkraut sauce from  Searing Inspiration to serve with my roast. This will be something new and exciting instead of the same old pulled pork.

Susan is sharing one of her recipes below with our members and I think that just might be tomorrow's dinner because it looks fantastic.

Chicken with garlic, greens, and salty cheese
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

Bonne femme is a classic French cooking term that once described recipes made with ingredients that a "good woman" would always have on hand. I ran into the term again recently and it had me wondering what today's busy cooks might create from contemporary kitchen staples. I started with a list of ingredients my friends often buy: chicken, olive oil, garlic, greens, cheese, and nuts. Then I played around until I landed on this quick, satisfying seared and sauced dish. The salty cheese can be virtually any dry, aged, or crumbly cheese. I like toasted almonds here, but pistachios, walnuts, pepitas, and pine nuts also work well.

This sauce also goes well with: salmon, whole trout, pork chops, eggplant, and rustic bread (refer to the tables on pages 208-26 for cooking tips).

Yield: 2 large or 4 moderate servings

  • 1 to 1 1/2 pounds (450 to 675 g) boneless, skinless chicken breasts (2), sliced and pounded into thin scaloppini (see page 87)
  • Salt and freshly ground black pepper
  • 2 to 3 tablespoons all-purpose or rice flour for dredging (optional)
  • About 2 tablespoons neutral, olive, or avocado oil
  • 3 to 4 cloves garlic, sliced
  • 1/4 teaspoon red chile flakes, or to taste
  • 2 tablespoons red wine vinegar or sherry vinegar
  • 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Gris
  • 3/4 cup low-sodium chicken stock, preferably homemade
  • 1 cup loosely packed chopped hearty greens, such as kale, chard, or arugula
  • 2 tablespoons cold unsalted butter, cut into pats or small cubes (or substitute extra-virgin olive oil)
  • 2 tablespoons grated or crumbled salty cheese, such as feta, ricotta salata, aged goat cheese, or Parmesan
  • 2 tablespoons toasted almonds, coarsely chopped (optional)

Prep

Pat the chicken dry and season generously with salt and pepper. Dredge in the flour, if using, and pat off the excess.

SEAR

Heat a large skillet over medium-high heat. When it is hot, swirl in enough oil to coat the bottom. Arrange the chicken in the pan so the pieces are evenly spaced. They should sizzle the moment they touch the hot oil. (If there is not enough room in the pan for all of the pieces, cook them in batches, wiping the pan clean and starting with fresh oil as needed.) Brown the chicken on the first side, about 3 minutes, then flip, reduce the heat slightly, and brown the other side. The chicken doesn't need to be completely cooked through at this point. Transfer the chicken to a clean platter and keep warm while you make the sauce.

SAUCE

Discard the cooking oil and analyze the pan residue. Remove any unappealing bits or scorched flour and cool the pan slightly, then return the skillet to medium heat. Add some oil if the pan is very dry. Add the garlic and chile flakes and cook for about 20 seconds, until the aroma of the garlic has bloomed but it has not browned. Deglaze the pan with the vinegar, being careful not to inhale the fumes, or they may make you cough. Use a wooden spoon to dissolve the brown residue on the bottom of the pan. Add the wine and simmer until the aroma of raw alcohol is gone and the volume has reduced by about half. Add the chicken stock, return the chicken and any collected juices to the skillet, and simmer, flipping the chicken regularly, until it is cooked through, 3 to 4 minutes. Lift the chicken onto a clean platter or plates.

Simmer the sauce for a minute or two longer, until it is the consistency of gravy. It will thin slightly once the greens and butter are added. Stir in the greens, along with a pinch each of salt and pepper, and cook until they have just wilted but are still bright, about 30 seconds. Finish the sauce by stirring in the cold butter, a few pieces at a time, until just melted (or stir in the olive oil). Taste and adjust the seasoning with salt and pepper as needed.

Spoon the sauce onto the chicken and sprinkle with the cheese and the almonds, if using. Serve immediately.

Recipe excerpt used with permission of the author, photograph by Angie Norwood Browne from Searing Inspiration, ©2018 

Swiss Diamond has been very generous to our members with providing their products in our promotions. Today, they are offering in our giveaway below one of their Chef Pans with Lid and their Jet Mix Immersion Blender in Black. A high-quality pan is essential in searing and whipping up sauces. The chef's pan can be used for any number of dishes from searing up a steak to throwing together a one pot meal. 

One of the tools I often go to is an immersion blender. Face it, even the best chefs can end up with a lumpy gravy that needs to be rescued. I use my immersion blender for sauces and soups, purees and more. Instead of transferring a soup to stand blender and having to clean another piece of cookware, the immersion blender works beautifully. Swiss Diamond's Jet Mix Immersion Blender includes four interchangeable attachments: mixer, multi-purpose blade, whisk, & beater as well as a mini chopper.

I also love Swiss Diamond's stainless steel pans: 8 inch fry pan ,9.5-inch fry pan, 11 inch fry pan which are at an incredible price on Amazon at the links shared. Susan's book and one of these pans would be a great gift under the tree for any cook.

Special thanks to Susan who has provided an autographed copy of both of her books and to Swiss Diamond for providing their remarkable products in our giveaway below.  

 

The author is providing a set of her books and Swiss Diamond is providing one of their Chef's Pan with Lid and one Jet Mix Immersion Blender in Black for one EYB member in the US. Two of our entry options are to answer the following questions in the comments section of this blog post.

Which recipe in the index would you try first?

Visit Swiss Diamond's web page and leave a comment as to which of their products you would like to try.

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on January 20th, 2019.

150 Comments

  • rchesser  on  12/6/2018 at 2:56 PM

    https://www.eatyourbooks.com/library/recipes/2036629/petite-sirloin-steaks-with-bacon

  • twinreader  on  12/6/2018 at 2:59 PM

    https://www.eatyourbooks.com/library/recipes/2036268/halibut-with-coarse-musta

  • Angryyew  on  12/6/2018 at 3:07 PM

    I'd try the dried tomato water.

  • Lyla  on  12/6/2018 at 3:10 PM

    I am a sucker for SALMON....so this recipe is just right for me! Salmon with warm ginger-miso vinaigrette (page 44) . And I am really loving that covered chef's pan.

  • lauriesk  on  12/6/2018 at 3:18 PM

    I would make Chicken with buttery fresh tomato and basil sauce

  • lauriesk  on  12/6/2018 at 3:19 PM

    I would like a Swiss Diamond Crepe pan

  • cowlady  on  12/6/2018 at 3:43 PM

    Beef patties with country gravy sounds delicious and something I could make.

  • cowlady  on  12/6/2018 at 3:47 PM

    The 6.3 Qt. Shallow Casserole Red | Cast Iron pan would work well on my induction cooktop as well as the oven.

  • JacPainter  on  12/6/2018 at 4:30 PM

    I would make the Sea Bass with Fennel and Grapefruit Beurre Blanc! And I did! And it was amazing!

  • JacPainter  on  12/6/2018 at 4:34 PM

    I would LOVE the 12.5" nonstick fry pan HD https://www.swissdiamond.com/products/detail/nonstick-fry-pan-12-5-inch

  • matag  on  12/6/2018 at 4:47 PM

    8.5 quart stock pot!

  • matag  on  12/6/2018 at 4:49 PM

    Chicken with buttery fresh tomato and basil sauce

  • mcrimmins  on  12/6/2018 at 6:53 PM

    Steak Diane

  • ccav  on  12/6/2018 at 6:55 PM

    Chicken with hoisin glaze and cashews

  • mcrimmins  on  12/6/2018 at 6:57 PM

    One of the Nonstick Double Burner Grills

  • Nhcookingdiva  on  12/6/2018 at 8:06 PM

    Would love to try the Singapore Style Chile Crab.

  • lpatterson412  on  12/6/2018 at 8:54 PM

    That chefs pan looks so excellent! I love how deep it is! I would try chicken with spicy cheese sauce!

  • riley  on  12/6/2018 at 9:27 PM

    Seared shrimp with Amontilldo-sherry and orange reduction in the chefs pan

  • Shelley.b  on  12/6/2018 at 9:44 PM

    Steak diane

  • Shelley.b  on  12/6/2018 at 9:44 PM

    Square grill pan

  • Lynled  on  12/7/2018 at 4:01 AM

    Singapore Chile style Crab has my name on it. The induction grill pan is on my to try list!

  • Puguppy  on  12/7/2018 at 6:26 AM

    Chicken with French vinegar sauce e

  • JRumi  on  12/7/2018 at 6:50 AM

    Pork chops with sour cream and sauerkraut sauce

  • JRumi  on  12/7/2018 at 6:54 AM

    Nonstick roaster with lid

  • kmn4  on  12/7/2018 at 11:13 AM

    Chicken breast cutlets with lemon and caper sauce (Chicken piccata)

  • kmn4  on  12/7/2018 at 11:20 AM

    8.5 Qt (11") Nonstick Induction Stock Pot | HD Classic

  • amyz218  on  12/7/2018 at 5:51 PM

    Pork scaloppini with bourbon-molasses glaze, persimmons, and pecans

  • southerncooker  on  12/7/2018 at 6:20 PM

    Turkey scaloppini with brown butter and crispy sage or Split Cornish game hen with chipotle BBQ sauce or Simmered pork chops with carrot-and-Sriracha reduction or ... so many tasty sounding recipes to choose from.

  • southerncooker  on  12/7/2018 at 6:24 PM

    12.5" (5.3 Qt) Stainless Chef's Pan with Lid | Premium Clad is one I'd love to have. So many great items to choose from.

  • Kellyr78  on  12/7/2018 at 6:51 PM

    I would like to make the Salmon with warm ginger-miso vinaigrette

  • Kblg  on  12/7/2018 at 9:30 PM

    Crispy tofu & 3 ingredient teriyaki sauce & XD NONSTICK BRAISER WITH LID 7.2QT (6.8L) - 12.5" (32CM)

  • t.t  on  12/7/2018 at 11:34 PM

    Chicken with roasted peanuts and chile oil

  • t.t  on  12/7/2018 at 11:37 PM

    10.25” x 10.25” Square Grill Pan Blue | Cast Iron

  • Dannausc  on  12/8/2018 at 7:36 AM

    Chicken with roasted peanuts and chile oil

  • Dannausc  on  12/8/2018 at 7:40 AM

    cast iron round casserole

  • sarahawker  on  12/8/2018 at 11:08 AM

    Chicken with hoisin glaze and cashews

  • sarahawker  on  12/8/2018 at 11:12 AM

    7.6 QT (9.5") STAINLESS STOCK POT WITH LID

  • dbielick  on  12/8/2018 at 11:33 AM

    Salmon with buttery French pea and lettuce broth and 12.5" CHEF'S PAN WITH LID

  • SilverSage  on  12/8/2018 at 3:32 PM

    Chicken with Hoisin and Cashews

  • heyjude  on  12/9/2018 at 3:39 AM

    Chicken with Hoisin Sauce and Cashews

  • heyjude  on  12/9/2018 at 3:46 AM

    I'd love the non-stick roaster

  • infotrop  on  12/9/2018 at 12:39 PM

    Duck breasts with blackberry and Port demi-glace and the XD nonstik wok with lid

  • jason0389  on  12/9/2018 at 5:06 PM

    Salmon with warm ginger-miso vinaigrette

  • icalledonjesus  on  12/9/2018 at 5:16 PM

    I would love to make the Mahi Mahi recipe https://www.eatyourbooks.com/library/recipes/2036270/mahi-mahi-with-fresh-mango. Sounds delish!

  • eatysmith  on  12/9/2018 at 6:53 PM

    Chicken with garlic, greens, and salty cheese!

  • eatysmith  on  12/9/2018 at 6:54 PM

    XD Nonstick Saute Pan - 3.8 Qt With Lid (10.25")!

  • AnneOther  on  12/9/2018 at 7:32 PM

    First, I would treat my spouse to the "steak with simple red wine and herb sauce ." He'd love it!

  • mpdeb98  on  12/9/2018 at 8:18 PM

    Chicken with hoisin glaze and cashews and the nonstick square casserole

  • rchesser  on  12/9/2018 at 10:27 PM

    the 8.9Qt Oval Casserole

  • pwsnook  on  12/10/2018 at 2:32 AM

    What? No recipe for Hollandaise? I would make the cream sherry reduction.

  • thecharlah  on  12/11/2018 at 8:09 PM

    Salmon with buttery French pea and lettuce broth; XD Nonstick Roasting Pan 5.3Qt (5L)

  • daniellespinato1  on  12/13/2018 at 12:27 PM

    Basted eggs with asparagus brown butter sauce and shaved Parmesan - yum!

  • debbiehb  on  12/13/2018 at 12:30 PM

    Salmon with warm ginger-miso vinaigrette and the XD Nonstick Oval Fish Pan with Lid

  • amylou61  on  12/13/2018 at 8:57 PM

    Chicken with buttery fresh tomato and basil sauce. This sounds amazing

  • hillsboroks  on  12/13/2018 at 9:22 PM

    Salmon with warm ginger-miso vinaigrette

  • dtremit  on  12/15/2018 at 12:35 PM

    I'd love the XD NONSTICK WOK WITH LID & TEMPURA RACK 14" (36CM), to make the chicken with hoisin glaze and cashews

  • Steben  on  12/15/2018 at 1:34 PM

    Salmon with warm ginger-miso vinaigrette

  • MiMi60  on  12/15/2018 at 2:19 PM

    I would like to try the Chicken with garlic, greens, and salty cheese and have the COMPLETE KNIFE BLOCK 10 PIECE SET.

  • ravensfan  on  12/15/2018 at 7:19 PM

    Panfried oysters with Bloody Caesar sauce

  • ravensfan  on  12/15/2018 at 7:21 PM

    XD Nonstick Braiser with Lid 7.2Qt

  • RSW  on  12/17/2018 at 6:16 AM

    Salmon with warm ginger-miso vinaigrette XD NONSTICK FRY PAN WITH LID 12.5"

  • FireRunner2379  on  12/18/2018 at 6:15 PM

    The Sweet potato planks with orange maple glaze sounds interesting!

  • FireRunner2379  on  12/18/2018 at 6:21 PM

    I would like to own Swiss Diamond's 5 qt. Round Cast Iron Casserole in the color red.

  • LaurenE  on  12/19/2018 at 11:56 AM

    Chicken with buttery fresh tomato and basil sauce

  • LaurenE  on  12/19/2018 at 11:59 AM

    8.9Qt Oval Casserole

  • Yarnia  on  12/20/2018 at 12:56 AM

    Seared scallops

  • purviska  on  12/20/2018 at 6:53 AM

    Salmon with warm ginger-miso vinaigrette

  • purviska  on  12/20/2018 at 6:57 AM

    a square grill pan

  • abilenehilo  on  12/20/2018 at 3:00 PM

    Cider-roasted pork loin with pickled apples and chiles

  • LABeachGal  on  12/21/2018 at 11:40 PM

    I'd love to try the Chicken legs with sweet-and-spicy Korean chile sauce!

  • LABeachGal  on  12/21/2018 at 11:54 PM

    I'd love the Square Saute Pan!

  • jinni  on  12/22/2018 at 7:26 AM

    Mahi mahi with fresh mango and chile chutney

  • Laura1  on  12/22/2018 at 8:37 AM

    Sweet potato planks with orange maple glaze and the nonstick double burner griddle

  • dusksunset  on  12/22/2018 at 10:52 AM

    Sole with simple white wine sauce

  • elsid22  on  12/22/2018 at 11:21 AM

    Chicken with french vinegar sauce

  • sallansd  on  12/22/2018 at 12:45 PM

    I'd try the Sole with simple white wine sauce

  • sallansd  on  12/22/2018 at 12:51 PM

    I'd love the NONSTICK BRAISER WITH LID 7.2QT

  • Shelley.b  on  12/22/2018 at 5:25 PM

    Non stick stir fry pan

  • Shana.  on  12/22/2018 at 8:42 PM

    chicken with garlic greens and smoky cheese

  • ktpotat  on  12/22/2018 at 10:49 PM

    The Chile Crab

  • awesomepossum  on  12/22/2018 at 11:43 PM

    Pretty much every recipe sounds amazing! The chicken with almonds and salty cheese caught my eye for sure, but I think one of the tofu recipes would be fun to try!

  • ktowle  on  12/24/2018 at 5:37 AM

    Pork scaloppini with bourbon-molasses glaze, persimmons, and pecans

  • davisesq212  on  12/25/2018 at 12:34 AM

    I would try the veal scaloppini with leek and tomato beurre blanc first!

  • davisesq212  on  12/25/2018 at 12:41 AM

    I want to try the RED 5.6 Qt. Oval Casserole Pan first!

  • Yarnia  on  12/25/2018 at 10:39 PM

    -sole-meuniere

  • annieski  on  12/26/2018 at 5:28 AM

    Calamari steaks with garlic, toasted almond, and thyme sauce

  • kitchenclimbers  on  12/26/2018 at 2:04 PM

    steak diane

  • kitchenclimbers  on  12/26/2018 at 2:08 PM

    I'd love to try the crepe pan

  • allthatsleftarethecrumbs  on  12/26/2018 at 2:13 PM

    Chicken with hoisin glaze and cashews

  • allthatsleftarethecrumbs  on  12/26/2018 at 2:18 PM

    I'd love to try their complete knife block 10 piece.

  • TammyDee  on  12/26/2018 at 6:16 PM

    I'd like to try the recipe for Singapore Style Chile Shrimp. That sounds delicious.

  • TammyDee  on  12/26/2018 at 6:20 PM

    I'd like to have the XD Non-Stick Roasting Pan, 5.3 quarts. That would just a perfect size.

  • lselke  on  12/29/2018 at 6:41 PM

    Hey, look, that recipe for chicken with greens and salty cheese looks fabulous. As a backup, the duck breasts with blackberry and port looks lovely. I love Swiss Diamond cookware. A 32cm fry pan would round out my pan collection well.

  • floridagld  on  12/29/2018 at 6:44 PM

    seafood! our fave as coastal southern Floridians. all types we love it all. I would start with Panfried oysters with Bloody Caesar sauce and proceed through. OH yeah and yum

  • floridagld  on  12/29/2018 at 6:46 PM

    Current fan of Swiss Diamond and on their fans mail list :) One item on my current wish list is their XD Induction Nonstick Wok with Lid 12.5

  • JJWong  on  12/30/2018 at 4:21 PM

    Singapore style chile crab sounds delicious! This is an amazing prize giveaway.

  • Rosesrpink50  on  12/30/2018 at 5:51 PM

    I would make Chicken with spicy cheese sauce (con queso). This is one of my husband's favorite dishes at a local Mexican Food Restaurant.

  • Rosesrpink50  on  12/30/2018 at 6:21 PM

    I would love the Jet Mix Immersion Blender. Sadly, mine is not as near as nice.

  • BMeyer  on  12/30/2018 at 8:17 PM

    chicken with peanuts

  • ghill  on  1/1/2019 at 12:22 PM

    Chicken Piccata, would be the first recipe I would try from this book.

  • ghill  on  1/1/2019 at 12:30 PM

    Been wanting a non stick crepe pan and the 9.5” would be wonderful addition to my collection.

  • Karen.2018  on  1/1/2019 at 2:29 PM

    Chicken with hoisin glaze and cashews ( I LOVE hoisin sauce!)

  • Lisasa  on  1/1/2019 at 5:57 PM

    Singapore style Chile crab

  • banba1  on  1/1/2019 at 7:41 PM

    "Campground" trout with sweet onions and bacon drippings (they had me at "trout"!)

  • jenmacgregor18  on  1/2/2019 at 7:23 AM

    date gastrique or the campground trout w/ onions & bacon

  • Dewnie  on  1/2/2019 at 9:30 AM

    Steak diane sounds really good......a saute pan I could use!

  • feliciakw  on  1/2/2019 at 9:54 AM

    Chicken with olive and anchovy oil - salty!!!

  • feliciakw  on  1/2/2019 at 9:56 AM

    The 6.3 quart cast iron shallow casserole in blue!

  • Sfgordon  on  1/2/2019 at 12:53 PM

    I'd try tamarind-glazed chicken heaped with fresh mint and cilantro

  • Sfgordon  on  1/2/2019 at 12:55 PM

    I'd like to try the Swiss Diamond nonstick grill pan.

  • thewoobdog  on  1/2/2019 at 3:43 PM

    The Chicken Piccata from Searing Inspiration and the Sweet Corn and Green Chile Broth from Mastering Sauces. Yum.

  • popoff  on  1/2/2019 at 4:25 PM

    Tomatillo and green chile reduction - sounds so good!

  • amylou61  on  1/3/2019 at 7:44 AM

    I'd like the Nonstick Double-Burner Griddle.

  • tarae1204  on  1/3/2019 at 10:46 AM

    I would love Swiss Diamond's fish pan with a lid, so of course I'd have to try one of Searing Inspiration's whole fish recipes like Panfried whole pompano with spiced coconut oil.

  • klrclark  on  1/4/2019 at 9:22 AM

    Seared eggplant with walnut and roasted red pepper puree because my daughter loves eggplant. I would loved the Covered Chef's pan.

  • PennyG  on  1/5/2019 at 4:29 PM

    Chicken with roasted peanuts and chile oil

  • PennyG  on  1/5/2019 at 4:34 PM

    Ooooo ... those Swiss Diamond woks!

  • ChefPauli  on  1/5/2019 at 5:28 PM

    Seared scallops with sherry beurre blanc, chanterelles, and sweet corn

  • upstatemissy  on  1/6/2019 at 10:12 PM

    I would make the Chicken with buttery fresh tomato and basil sauce first.

  • lgroom  on  1/7/2019 at 8:20 PM

    Chicken with buttery fresh tomato and basil sauce

  • Nrshelley  on  1/8/2019 at 5:11 PM

    Yum! Mahi mahi with fresh mango and chile chutney!

  • Nrshelley  on  1/8/2019 at 5:15 PM

    Cooking the salmon in the oval fish pan! Perfect!

  • Kduncan  on  1/9/2019 at 9:15 AM

    Seared scallops with sherry beurre blanc, chanterelles, and sweet corn

  • Amdona  on  1/10/2019 at 10:02 AM

    Chicken with buttery fresh tomato and basil sauce

  • honken  on  1/10/2019 at 11:58 AM

    Chicken breast cutlets with lemon and caper sauce (Chicken piccata)

  • CrystalLady  on  1/11/2019 at 8:28 AM

    I would like to try the 10.25" Nonstick Stir-Fry Pan With Lid | HD Classic as I stir fry quite frequently. The Snapper with tomato, green chile, and citrus sauce in the index sounds like something I am up to trying.

  • Lkitchings  on  1/11/2019 at 6:13 PM

    Chicken with mixed mushrooms and Marsala (page 98)

  • stepspior  on  1/11/2019 at 7:09 PM

    Chicken with buttery fresh tomato and basil sauce

  • demomcook  on  1/11/2019 at 10:32 PM

    Chicken with French vinegar sauce. The 5 quart square casserole with lid is my pick.

  • fbrunetti  on  1/12/2019 at 12:04 PM

    Panfried oysters with Bloody Caesar sauce

  • Lafauvette  on  1/12/2019 at 3:26 PM

    chicken piccata and I would love a wok

  • dusksunset  on  1/12/2019 at 5:19 PM

    I would like the Swiss Diamond 8" fry pan.

  • mrscahughes  on  1/12/2019 at 5:24 PM

    steak Diane

  • Karla123  on  1/12/2019 at 5:24 PM

    Sweet potato planks with orange maple glaze...YUM!

  • mklittle  on  1/12/2019 at 8:26 PM

    Seared scallops

  • sequoia55  on  1/13/2019 at 3:26 AM

    Nonstick Double Burner Grills

  • jim.windle  on  1/13/2019 at 8:02 AM

    Steak Diane

  • PeavineBlues  on  1/13/2019 at 12:17 PM

    Swiss Diamond Cast-Aluminum Non Stick Square Grill Pan 11 Inch

  • threefourpfeif  on  1/13/2019 at 9:55 PM

    Chicken with roasted peanuts and chile oil

  • threefourpfeif  on  1/13/2019 at 9:58 PM

    I'd love to try out the XD NONSTICK FRY PAN WITH LID 12.5"

  • Karla123  on  1/14/2019 at 8:11 AM

    I'd like to try the 10.25” X 10.25” Square Grill Pan.

  • RickPearson54  on  1/14/2019 at 9:01 AM

    Chicken with peanuts

  • Pjhafer  on  1/16/2019 at 5:43 AM

    My recipe choice would be chicken with roasted peanuts and Chile oil. Spicy and savory-yes!

  • KarenDel  on  1/16/2019 at 2:58 PM

    Italian sausages with bell pepper relish

  • KarenDel  on  1/16/2019 at 3:03 PM

    NONSTICK DOUBLE-BURNER GRIDDLE | HD CLASSIC

  • Pjhafer  on  1/16/2019 at 6:22 PM

    Love the weight of the Premium clad so my choice would be 12.5" (5.3 Qt) Stainless Chef's Pan with Lid - Premium Clad

  • Tiffane  on  1/16/2019 at 7:15 PM

    Beef patties with country gravy

  • AnneOther  on  1/16/2019 at 7:28 PM

    Of the many things I see at Swiss Diamond that I'd love to have in my kitchen, one that stands out is the 5.3 qt. XD Nonstick Roasting Pan. Nice.

  • jberry  on  1/16/2019 at 9:24 PM

    The Panfried whole pompano with spiced coconut oil is right up my alley, really.

  • edyenicole  on  1/17/2019 at 11:36 AM

    the seared scallops!

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