Prepare A Three Course Meal With The ZWILLING Joy Cookware Set

• Posted on 16 September, 2020
• by Charlene Wong
• in Buying Guide, Collaborations, Recipes

More time spent at home means more time to explore new and delicious recipes. Whether you’re new to cooking or are a seasoned pro, a quality cookware set is a game-changer! If you’re looking for a high quality cookware set, now is the time to make the investment. I suggest going with stainless steel pieces, like the ones in the ZWILLING Joy cookware set, for versatility, durability, and functionality.

There’s no better way to conduct heat than with stainless steel. They provide the best surface for searing meats and evenly cooking things like pan sauces. Other bonus advantages of stainless steel are they’re corrosion-resistant (resistant to tarnishing and rust), and they can even go in the oven!

The ZWILLING Joy cookware set

The ZWILLING Joy cookware set is one of the most popular cookware sets from their line. You’ll get the most out of your money with all the practical pieces that you will definitely use on a daily basis. Set includes:

• 1.4L Saucepan with lid
• 1.9L Sauce pot with lid
• 3.5L Sauce pot with lid
• 6L Stock pot with lid
• 8″ Steamer insert
• 9″ Fry pan

I love how beautiful and timeless this set is. And it provides all the features of the most expensive cookware, at a very affordable price.

Cooking with the ZWILLING Joy Cookware Set

Now let’s get to the fun part! I want to show you how you can easily put together a full course meal using all the pieces from the Zwilling Joy Cookware Set.

On the menu:
Appetizer – Butternut Squash Soup
Main – Glazed Balsamic Chicken with Wild Rice
Extra Side – Steamed Vegetables
Dessert – Chocolate Pudding

Recipes:

Butternut squash soup using the 6L stock pot

Ingredients

• 1 medium butternut squash, cubed, no skin
• 1 small onion, chopped
• 4 cups chicken stock
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 2 tablespoon butter
• 1 medium potatoes, cubes, no skin
• Salt and pepper to taste
• Optional: handful of pumpkin seeds for topping

Instructions

• Melt the butter in the 6L Joy stock pot, and cook the onion, celery, carrot, potatoes, and squash for 5 minutes, or until lightly browned
• Pour in enough of the chicken stock to cover vegetables. Bring to a boil
• Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender
• Transfer the soup to a blender, and blend until smooth
• Return to pot, and mix in any remaining stock until desired consistency
• Season with salt and pepper and top with pumpkin seeds

Glazed balsamic chicken using the 9″ fry pan

Ingredients

• 2 pounds boneless skinless chicken breast
• 2 tablespoons extra virgin olive oil
• 1/2 cup chicken stock
• 1 teaspoon poultry seasoning
• 1 teaspoon rosemary
• 1/3 cup orange marmalade
• 1/4 cup balsamic vinegar
• 2 scallions, finely chopped
• 4 cups of baby arugula
• Salt and pepper

Instructions

• In the 9″ Joy fry pan, heat olive oil over medium-high heat
• Season the chicken with salt & pepper and poultry seasoning
• Add the chicken to the pan and brown for 5 minutes
• Mix together marmalade, vinegar, and stock and pour over the chicken
• Let the sauce thicken (2-3 minutes), until it reaches a thin glazed consistency.
• Add the scallions during the last minute of cooking
• Slice the chicken and serve topped with the arugula

Wild rice using the 1.9L sauce pot

Ingredients

• 1 cup wild rice
• 4 cups no salt vegetable stock
• 1/2 teaspoon salt

Instructions

• Wash rice well
• Put all ingredients in your 1.9L Joy sauce pot, with a lid over medium-high heat.
• Bring it to a boil. Turn the heat down to low and let it simmer for 40-45 minutes or until most of the kernels have burst open
• Drain excess liquid and serve.

Steamed vegetables using the 3.5L sauce pot with 8″ steamer insert

Ingredients

• 1/2 lb brussels sprouts halved
• 1/2 lb cut carrots
• 1 small red onion, large dice
• 1/2 lb halved small new potatoes white and purple
• 3 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 tbsp balsamic syrup
• 1 tbsp honey

Instructions

• Bring an inch of water to a simmer in the 3.5L Joy pot. (The water should not be in contact with the skillet or vegetables)
• Place potatoes in the 8″ Joy steamer insert and place over boiling water and cover with lid until 2/3 cooked (6-7minutes)
• Add remaining vegetables into the skillet, cover and cook for another 5 minutes or until vegetables are bright and tender to your desire
• Optional: Serve along with a drizzle of oil mixed with sesame, shallots, sea salt and your favourite herbs.

Chocolate pudding using the 1.4L sauce pan

Ingredients

• 4 tablespoons sugar
• 2 teaspoons cornstarch
• 2 cups of milk
• 2/3 cups semisweet chocolate chips
• 1 teaspoon pure vanilla extract

Instructions

• Using the 1.4L Joy sauce pot, whisk together the sugar, cornstarch and salt
• Slowly pour in milk, whisking as your pour
• Place over medium-low heat and stir occasionally, scraping the bottom and sides
• Continue to whisk for about 10mins
• As the mixture thickens add the chocolate chips, and continue stirring for another 2 to 4 minutes, until chocolate is fully incorporated and mixture is thick
• Remove from heat and stir in the vanilla
• Pour the mixture into individual bowls or a serving bowl, cover and refrigerate for several hours until chilled
• Optional: Serve with sea salt on top

Bon appetite!

If you’ve ever passed on stainless steel in favour of other cookware, I hope this inspires you to take a second look. The outcome is surely delicious!