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2019, August

Copper Cookware - The Unique Wedding Gift That Lasts A Lifetime

copper cookware 
THE UNIQUE WEDDING GIFT THAT LASTS A LIFETIME

The peak of wedding season is coming to a close and fall weddings are right around the corner. The cooler temperatures and the naturally beautiful foliage are just a couple of the advantages of attending a wedding in late September or October. After attending multiple weddings this year, deciding on a gift for yet another couple can be a daunting task. If you are looking for something unique that may not be on the registry, copper cookware is a luxury gift that will truly stand the test of time.

COPPER FITS ANY STYLE 
One of the most appealing aspects of copper cookware is that it universally fits almost any style or color scheme of a kitchen. Gone are the days of choosing the right color cookware set or statement piece for a kitchen that you may have never set foot in. Whether the newlywed’s kitchen style is French countryside, clean and modern, or they are living in a small city apartment, copper pans are aesthetically pleasing, timelessly trendy and make a statement of their own. Copper cookware looks beautiful sitting on the stovetop, hung above the island or even sitting on an open shelf.

THE BENEFITS OF COPPER COOKWARE 
If you are buying such an elegant wedding gift, I am sure you are hoping that it doesn’t only just sit on display in their kitchen. Premium copper cookware is much more than just for looks. Copper pans cook faster and more evenly. They also rapidly react to temperature changes and can cook at lower temperatures. Consequently, copper cookware is naturally energy efficient. These benefits make it great for the couple who is on the go or who may need to cook a quick meal.

If you are shopping for a couple who likes to entertain, copper cookware also transfers from the stovetop to the table for an effortless presentation. It creates a sophisticated appearance that will make even the most inexperienced home cook look like a professional chef. This is perfect for the newly married couple who may not have much space to store an abundance of serving ware. Not to mention, less dishes to wash is always a perk when having guests. It will allow more time with company and less time cleaning up.

People have been cooking in copper vessels for centuries but the durability of copper pans has greatly improved over the years. Most copper cookware today is lined with tin or stainless steel. Stainless steel lined copper pans are easy to clean, much more resilient to wear and tear and, unlike other cookware made from aluminum or with a non-stick coating, they are made to last for generations. Therefore, copper cookware often comes with a generous lifetime warranty.

PERSONALIZE YOUR GIFT 
Although it is generally respectful to stay within the items listed on the wedding registry, sometimes the best gifts are the ones that the couple didn’t know they would even want or need. To add a personalized touch- pair it with your favorite cookbook and write a little note inside or you could tuck in a recipe card with one of your favorite recipes.

Buy Falk copper cookware as your next gift and start a luxurious tradition.

CopperCore Saucier Contest!

We are very excited about our CopperCore line launching next month.  Want a chance to be the first in the country to get one?  Skip over to the contest page to learn how you can sign up to win!  

Summer Tomato Sauce

This is a fresh summer sauce. It is very light. It does not cook long. Who wants to have the flame on for hours when it is eighty degrees out? The recipe is written with the prep overlapping the cooking. So the prep of the next ingredient is the cooking time of the one you just put in. To make that work out right, you need to have everything out and ready to go. The vegetables need to be washed but not prepped. Start to finish will take about an hour. Serves four.

Gather the tools and ingredients:

A large saucier pan, a pasta pot, a grater, a bowl, a peeler, and a knife

An onion, a carrot or two, a celery rib or two (I often use chard stems as a substitute), two pounds of fresh tomatoes, two or three cloves of garlic, two good size sprigs of parsley, a sprig of oregano, a fresh cayenne pepper (substitute based on heat tolerance, but use some kind of pepper), four or five basil leaves, good olive oil, a tsp of sugar, salt and pepper. You will also need a pound of dried pasta.

Put the saucier pan over medium low heat. Add a generous amount of olive oil (3-4 tablespoons) once the pan heats up a little.

Peel then grate the carrots into the bowl. Once the oil is shimmering, add the carrots and give them a stir.

Grate the onion into the bowl. Add it to the carrots and give them a stir.

Grate the celery or chard stems into the bowl. This is kind of a pain, but if you just chop them they will be chunky in the sauce. Grating them will also remove most of the strings. Your yield will be low. Check the sauce, the oil should be soaked up. You may have to reduce the heat. Don't brown the vegetables, just soften them. Add the celery and give it a stir.

Mince the garlic and add it to the sauce.

Core and halve the tomatoes, then grate them into the bowl. This will remove the skins and break down the tomatoes. If the vegetables are drying out or the garlic is starting to brown, add the first tomato you grate to introduce a little liquid. If not you can finish grating and add them all at once.

Add the sprigs of parsley and oregano. Leave them whole, they will be removed later. Add the sugar, a bit of salt, and a generous amount of black pepper. I typically use a teaspoon or more.

Put water in the pasta pan and heat over medium high heat.

Dice the cayenne pepper and set it aside. Chop the basil and set it aside. 

Once the water reaches a boil, salt your water and add the pasta. Set a timer according to the pasta you are using. Pour a glass of wine, you have a few minutes!

A minute or two before the pasta is ready, remove the parsley and oregano sprigs. It isn't a problem if a few small leaves stay in the sauce. You could puree the sauce at this point. However, one reason we grated the vegetables was to eliminate the need to do that. Add the diced pepper and give the sauce a good stir. Taste and add salt if necessary.

Once the pasta is al dente, drain it and add it to the sauce pan. If you don't finish it in the sauce it won't hold this sauce at all. Once the pasta is done to your taste, remove the sauce from heat and add the basil. Give everything one more good stir.

Serve immediately with a drizzle of olive oil and some grated parmesan cheese.