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Blog posts tagged with 'newsletter'

July 2019 Newsletter

July 2019 Newsletter


Dear Friends of Falk,

We hope you are well and enjoying the summer season!
Mike and I have been busy learning more about the very foundations of gourmet cooking—sauces!   

A good sauce can transform a simple dish into something super special. Once we became familiar with the mother (mere) sauces we were delighted to discover that it is easy to make an infinite number of variations. We will be posting recipes on our blog of each mere sauce starting with our favorite- Hollandaise!  The others will follow over the next several weeks.

Here is a brief summary of the five basic mother sauces: 
Béchamel, the classic white sauce, was named after its inventor, Louis XIV's steward Louis de Béchamel. The king of all sauces, it is often referred to as a cream sauce because of its appearance. Made by stirring milk into a butter-flour roux, the thickness of the sauce depends on the proportion of flour and butter to milk.

Velouté is a savory sauce made from chicken, veal, or fish stock and roux. Enrichments such as egg yolks or cream are sometimes also added.

Espagnole, or brown sauce, is traditionally made of a rich meat stock, a mirepoix of browned vegetables (most often a mixture of diced onion, carrots, and celery), a nicely browned roux, herbs and sometimes tomato paste.

Hollandaise is an emulsion of egg yolks, butter and lemon juice. It is generally used to embellish vegetables, fish, and egg dishes, like the classic Eggs Benedict. Check out the recipe posted on our blog: Mike’s Hollandaise sauce recipe (You will not be sorry you made this.)

Tomato sauce (also known as Neapolitan sauce or salsa di pomodoro in Italian, or salsa roja in Spanish) can refer to many different sauces made primarily from tomatoes. The classic French version includes roux, pork stock and vegetables. For most cooks now this sauce is tomatoes, onions and garlic simmered down to the consistency one prefers. Because this sauce is easy to freeze, we make a double batch in our 7.9 Qt Dutch Oven

Last month we featured our sauce and saucier pans, so you should have everything you need to start exploring the sauces above and all their variations. However, for tomatoes you need something bigger! in July our Dutch ovens are on sale. Get ready to process those delicious vine ripe tomatoes into a wonderful sauce!


Best Regards, 
Vicki and Mike Davison 
Falk Culinair USA  





June 2019 Newsletter

June 2019 Newsletter

As we are hearing from the latest research (summed up nicely here) it is high time that you shun your smartphone for a while, do away with interacting on virtual media spaces, and get down to the real things in life. It may even be time to meet some neighbors. So, this newsletter is a recipe for an exceptional and memorable cocktail party!

Ingredients and Rules

  • 8 or more guests – the party will take on a life of its own at 8 people
  • At least 2 hours in length
  • No phones – tell guests in advance that this is an in-person occasion away from tech.
  • Cocktails served in glasses – ice tinkling is delightful!
  • Diverse music – see suggested playlist below
  • Subtle decorations – e.g. mason jars of picked flowers
  • Hors d'oeuvres
Cocktail and Food Pairing
We recommend pairing a signature cocktail, such as a Rhubarb Collins, with a dish, such as Paella to start — sweet, sour, salty, smoky, and a little spicy.

Rhubarb Collins* (Click for recipe and prep)
*Credit: Jasper Soffer, bartender at the Mulberry Project in New York City

Our Falk Classic oval gratin pan is perfect for making paella because it’s wide, round, shallow, has splayed sides and has two looped handles. The shape of the pan helps to ensure that the rice cooks in a thin layer. The key is to maximize the amount of rice touching the bottom of the pan because, as you’ll taste for yourself, that’s where the flavor is! In Spain, they have an annual paella competition in many villages which brings people together, and sometimes separates them ;)
Try your hand at this traditional Spanish paella (recipe in link).
Party Playlist
If you can make a playlist that will have your guests spontaneously dancing, you have the right playlist! Here’s a good one to jam to on Spotify. Party on! And, as always, let us know how you are enjoying your Falk copper pans.  

We look forward to connecting with you and fostering the copper pan community. Please feel free to share your thoughts and recipes on our blog or on social media.

With best regards,
Vicki and Mike
Falk Culinair USA

May Newsletter

Happy Mother's Day!

“My mother... she is beautiful, softened at the edges and tempered with a spine of steel.” - Jodi Picoult

Here’s to all the Mothers and strong women in the world. Happy Mother’s Day!

Hello Fellow Gastronomes, Mike and I want to thank you for supporting us during the launch of We are fully stocked now, so we are having a Mother's Day sale! All of the gratin panswill be 20% off from April 17 to May 12, 2019. These beautiful pans, with their double handles and low curved sides, are easy to move gracefully around the kitchen and from broiler to table. You can also check out our gratin video to see it in action


As we reminisced about all the significant women who came before us, I thought of my maternal Italian grandmother, Christine, born at the turn of the century in Salerno. She did not speak a word of English; however, she got her message through quite well. I am sure she was always telling me to “eat!” We cannot replicate her pizza dough recipe—not for lack of trying! —but I do have her recipe for “gagootz.” Traditionally the dish made with the cucuzza squash, which is a long, hanging squash similar to zucchini. The Italian-American version uses sautéed zucchini squash, Hungarian peppers and potatoes simmered in crushed tomatoes. I use our saucier pan to fuse the flavors. This Mediterranean dish is simple, satisfying and healthy. Enjoy!


We look forward to connecting with you and fostering the copper pan community. Please feel free to share your thoughts and recipes on our blog or on social media.

Kind regards,

Dauphnoise Potato in 28 cm round gratin