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Holiday Brisket Recipe

November 20th, 2021 09:34:00 am

Our input today is a Holiday Brisket Recipe, but it is actually 2 recipes in one. Pick your method of cooking and your savory ingredients and make a delicious brisket for the Holidays, Entertaining, or any day!

Sliced against the grain

There are so many different ways to prepare brisket. I often use one recipe that involves cranberries and Portobello mushrooms, because it gives a holiday festive flair. There is another one that is more like a cocktail, involving green olives and vermouth and I think this one is for a couples dinner on a brisk fall evening. And then there is the one involving dried fruits that is just overall delicious for any night of the week that the family is sitting down to dinner.


Whether you serve your brisket with the cooking “sauce” over the top, or just plain with potatoes and a vegetable, either way it’s a favorite for most families. Hands down, your titanium cookware can make this a very easy meal to prepare and clean up. And you can choose if you want to put it into your Titanium Roast Pot and cook it entirely stovetop using the lid, or you can put it into the oven (with or without the lid) and bake it. In roughly 3 hours, either method will produce a lovely main entre.  Maybe if it’s a busy time in your kitchen and you need the oven for pies and other things, doing it stovetop using the lid is the perfect solution. It’s always nice to have options, and to free up your oven for dishes that require traditional “baking.”


Sauce or No Sauce?  Delicious options! 

Cranberry Sauce BrisketNo Sauce Brisket

Oven or no oven? Easy options!



Trim fat from beef. Sprinkle beef with salt and peppercorns. In large Titanium Roasting pot, brown brisket on both sides, no need to add oil but you can if you want. Remove beef to a plate. Add onions to roast pot. Cook and stir until tender. Add brisket back to your roast pot—fat side up.  Add whatever liquids and seasonings you’re going to cook it in (see options below). Bring to boiling; reduce heat. Spoon some of the liquid mixture over brisket. Simmer on stovetop on very very low heat, covered, for 3 hours, or until brisket is tender. This method tends to be much faster than the traditional oven method below, so keep an eye on it.



Preheat oven to 325°F. Generously season both sides of beef with salt and peppercorns. In large Titanium Roasting pot, brown brisket on both sides, no need to add oil but you can if you want. Remove beef to a plate. In the same pot, you can reduce the wine, or cook the onions or whichever base and liquid you’ll be using. Add brisket back to your roast pot—fat side up.  Add whatever liquids and seasonings you’re going to cook it in (see options below). Add the Titanium Roast Pot lid and put it into the oven. Bake for 4 hours, occasionally opening and spooning the liquid over the meat.


With either method, upon the final hour, you can add potatoes and carrots and let them cook and finish with the beef, in the Roast Pot, with lid on. It is very important that once the meat is tender and to temperature, that you remove it from the Roast Pot to a cutting board and tent it with aluminum foil. It must rest for at least 30 minutes. Then slice it against the grain. Now you can put it all back into the Roast Pot to warm until it is time to serve. On a buffet, this makes it super easy for people to grab a pre-sliced piece with tongs, and then spoon some of the warm “sauce” from the pot it rests in.


Following are some suggested “ingredients” for your sauce or cooking liquid.


Fruity Brisket


•             1 ¾ cups dry red wine

•             5 - 6 pound beef brisket, trimmed of fat if desired

•             Salt and ground black pepper

•             Paprika

•             4 onions, coarsely chopped (2 cups)

•             2 bay leaves

•             2 sprigs fresh thyme

•             2 sprigs fresh parsley

•             1 - 2 quart lower-sodium beef broth

•             6 medium carrots, peeled and cut into 1-inch chunks (3 cups)

•             12 ounces tiny new potatoes, halved or quartered (2 cups)

•             1 cup dried prunes

•             1 cup dried apricots

Stir onions into wine in pot. Top onions with brisket. Add bay leaves, thyme, and parsley to pot. Pour enough broth over brisket to nearly cover. Cover with lid. Bake for 2 hours. Add carrots, potatoes, prunes, and apricots to pot. Cover and bake for 2 hours more or until meat is tender.

Remove brisket, fruit, and vegetables; cover with foil and set aside. Skim fat from cooking liquid; discard fat. Bring cooking liquid in pot to boiling; reduce heat and boil gently, uncovered, for 20 to 30 minutes or until reduced by half. Season to taste with salt and pepper. Slice brisket against the grain and serve with vegetables, fruit, and sauce.


Cocktail Brisket

A splash of vodka and vermouth plus green olives gives this pepper-crusted beef recipe its cocktail flavors.


•             1 3-4 pound beef brisket

•             1 tablespoon mixed peppercorns, coarsely crushed

•             1 tablespoon cooking oil

•             2 medium onions, sliced

•             1 28 ounce can crushed tomatoes

•             1 cup lower-sodium beef broth

•             1 tablespoon Worcestershire sauce

•             1 tablespoon fines herbs, crushed

•             ½ cup whipping cream

•             2 tablespoons dry vermouth (optional)

•             1 tablespoon vodka (optional)

•             ½ cup pimiento-stuffed green olives, sliced

While the brisket is resting… Skim fat from sauce in skillet. Stir in cream, vermouth, and vodka. Bring just to boiling. Remove from heat. Slice brisket; top with olives. Serve with sauce.

Resting Brisket

We hope you enjoy these options in Holiday Brisket Recipe for your next gathering. See all of our sizes here. You can do a roast in our roast pot, but also in our sauce and casserole. See sizes here.


Veggies with Yogurt Sauce

October 14th, 2021 10:10:00 am

You can make this delicious entre of Veggies with Yogurt Sauce using any variety of vegetables you love, or you can add grilled chicken to make it more substantial for the meat lovers in your family.

Veggies with Yogurt Sauce

Let’s start with the Yogurt Sauce. The INGREDIENTS to gather are:

  • 1 cup of plain low-fat yogurt
  • 2 Tablespoons finely grated lemon peel
  • 1 ½ Tablespoons lemon juice
  • 2 Tablespoons Oregano and Parsley, finely chopped
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon cumin
  • Dash of Red Pepper flakes or Cayenne if you enjoy a bit of heat
  • Optional:  Crumbled Feta Cheese
  • Optional: Sliced scallions sprinkled on top of the finished dish


Combine all ingredients for the sauce except the scallions and mix well. Refrigerate and let the flavors meld. You will use this right before serving, as a topping to add some excitement to the vegetables.

Fresh Yogurt Sauce9" Steam Basket in Glass


Now get out your 9” Soup Pot and 9” Steamer basket and boil a few inches of water in the bottom of the pot to generate the steam. See the Pot and Glass Steam basket here.


Steamed CarrotsSteamed Broccoli


Place the Steam Basket on top and begin loading in the “harder” consistency vegetables like, chopped carrots as they will take longer to steam. Add the lid and steam these for 4 or 5 minutes depending on the size of your slices, and on whether you enjoy them soft or al dente. I give them a head start so that once I add the other items (that steam very quickly), it will all come together at about the same time, and I prefer them to be a bit firm.

The carrots should steam first, then the broccoli and snap peas (similar consistency), and then the Cabbage and Bok Choy and Spinach will reach time very quickly so I prefer to add them right toward the end.

Red Cabbage and Snap Peas


  • Carrots
  • Broccoli
  • Red or Green Cabbage
  • Snap Peas
  • Baby Bok Choy
  • Spinach


Next, if you’re using Chicken, go ahead and grill that in your Titanium Frying Pan. See that pan here. And, if you like tomatoes… I prefer to pan fry them rather than steam them, but that is really perfectly great to do either way, you can add them right into the steam basket, or you can soften them a bit in a frying pan.. even the one you just cooked the chicken in so that you get some flavorful bits on them from the chicken and seasoning you used. I also put my spinach in with the tomatoes, due to personal preference.

All right, so now you have perfectly steamed vegetables, layer them onto your plate. Add the chicken if you’re using it, and now top this with the delicious sauce you made earlier. Sprinkle some scallions on top, and even some lupini beans are delicious with this entre.

We hope you enjoy Veggies with Yogurt Sauce for a quick and delicious dinner tonight.


Swiss Chard Stir Fry

December 13th, 2020 01:46:00 pm

I find that a lot of people aren't familiar with cooking with Swiss Chard. It makes an amazing side dish or meal as a Swiss Chard Stir Fry. It is super nutritious which makes it that much more fun to incorporate into meal time. 


Prepare the chard by separating the stems from the leaves. You will eat both, but the stems our high in cellulose so they need to cook longer than the leaves.  Once you've separated and chopped the stems, move to chopping some fresh garlic. Don't be shy, I use a lot and it's so good for you. 

Fresh GarlicStems and Garlic


Now you should toast the pine nuts so they are lightly browned. This will really bring out their nutty flavor. 

Pine Nuts


Next you should select and chop your favorites. Here are some ideas... Gala Apples, Olives, Chick Peas, Mushrooms and Cranberries. Add these and saute lightly. 


I used literally all of the above except I didn't have any mushrooms on hand. Select some delicious hearty Balsamic Vinegar and you will drizzle this on at the end. Now once the saute has gotten everything melded, only then do you add the leaves. You want to make certain you are just "flash" sauting them so as not to over cook them. They are most delicious slightly wilted but still crisp.

Add ChardDrizzle with Balsamic

Drizzle the balsamic on the finished stir fry, and serve. It is a great stand alone, but also a wonderful colorful, flavorful side. 

Swiss Chard Stir Fry

I hope you try this Swiss Chard Stir Fry on your next meal. We like to have it at least once a week for our green fix.


One Pan Chili Rellenos Casserole

October 30th, 2020 04:29:00 pm

This is such a delicious savory dinner, perfect for the cooler Fall weather.  You can make it as spicy or as mild as you like, by making minor modifications to suit your taste. Gather these ingredients to begin.

  • 1 lb ground beef
  • 1/2 chopped yellow onion
  • 3/4 cup red bell pepper
  • 1 teaspoon avocado oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 1 tsp cumin
  • 1/4 tsp allspice (my favorite!!)
  • (2) 4 oz cans of chopped green chilis (I felt this was too scarce and so I would double this, or use layers of fresh ones!)
  • 1 1/2 cups shredded sharp cheddar plus a bit more for the top (I used jalepeno cheddar and it gave it a bit more heat)
  • 1 cup milk
  • 1/2 cup sour cream
  • 1/4 cup flour
  • 4 eggs beaten
  • dash of tobasco (we like the heat, so you can probably guess... I added more)
  • toppings of sour cream, black sliced olives and chopped green onions (yum... my favorite part is the fresh toppings)
  • fresh chopped jalepenos (optional)


Select a titanium sauce or casserole pan, either will work. See the pans here. Saute the onion, garlic and bell pepper with a pinch of salt until onion is translucent. Next add the ground beef and then pull out excess grease as it is cooked. Season with salt and pepper, cumin, allspice and cook through. Keep in mind it will be going into the oven, so no need to over cook the beef. Also, if you are a vegetarian, just leave the beef out, it will still be delicious. You can substitue in mushrooms or tofu. Get as much of the grease out of the mixture as you can by tilting the pan and using a spoon, and then a paper towel to sop up the rest.

Saute onions peppers garlic


Scoop this mixture out of the pan into a bowl and set aside the mixture to the side. Layer one or 2 cans of the chilis across the bottom of the pan (no need to clean or anything). Sprinkle the cheese over the chilis. Don't worry, the cheese will NOT STICK to your titanium pan. I promise. Next add the ground beef mixture, spreading evenly over the top of the cheese/chilis. I added fresh diced jalepenos at this point... no surprises here! Now add the second can of chilis over the top of the beef mixture.


jalepenos added


In a small mixing bowl (the one you set the meat mixture aside in is fine)... add the milk, sour cream, flour, salt, pepper, beaten eggs and dash of tobasco. Whisk well until smooth and then pour this mixture evenly over the dish.  Bake this casserole at 350 degrees for 45 to 50 minutes until it is set. Yes! Your Titanium Cookware Collection pieces can go directly into the oven. The lids and handles are oven-safe up to 450 degrees. You do not use the lid for this recipe, however.

Egg mixture added over the topCasserole


Add some cheese to the top about 10 minutes before the dish is done. Cool on the cooktop to allow it to set up and become more firm.  Use a silicone spatula to cut this into slices and serve onto plates. Don't forget to top with sour cream, black olives and chopped green scallions. I like to set these out in dishes on the table and allow guests to help themselves to the toppings. Don't forget that the pan will be super easy to clean, which makes cooking that much more enjoyable.  You might like to serve this with a side of black or refried beans and a tomato cucumber salad for something crisp to offset the textures. I hope you enjoy this One Pan Chili Rellenos Casserole. 



Fast Gratin Parmentier

September 11th, 2020 03:04:00 pm

An amazing comfort food, our Fast Gratin Parmentier can be prepared, baked and served in the same pan, and clean up is fast too because the cheese and potatoes simply won't stick even after baking!  And here is a sneak peek at the meat prior to making meatballs. Yum yum.

Fresh Ground Meat

But before we get into the recipe... I must share the amusing fact that the French have always viewed potatoes as only fit for animal consumption. A pharmacist Antoine-Augustin Parmentier (1737-1813) spent his 'post-war prisoner' life promoting the potato in Paris, as he learned their value while consuming them as a German prisoner. That is where this dish gets it's name. The word “parmentier” is used to refer to any dish prepared with potatoes. Now that the French have embraced the potato, we can all rest easy. Here are the ingredients you should assemble.



  • 3 potatoes, peeled and boiled
  • 1 white onion, chopped fine
  • 1 package of ground beef
  • 1 teaspoon of chopped parsley
  • 1 pinch of paprika
  • 1 large bag of shredded mozzarella
  • Bechamel Sauce
  • Salt and Pepper


Bechamel Sauce:

  • 5 tablespoons of butter
  • 4 tablespoons of all-purpose flour
  • 4 cups of milk
  • 2 teaspoons of salt
  • 1/2 teaspoon of nutmeg


Start by making the bechamel sauce, which is a Fench white sauce thickened with a roux made with butter and flour. It is pronounced "bay shu mel."  It is often made with herbs, but here we use nutmeg which gives it a delightful cozy flavor. In our Titanium Universal Pot, (see it here), melt the butter. Then add the flour and stir it until it gets smooth. Keep cooking this roux until it turns a light golden color, which will take about 6 or 7 minutes over medium-low heat.  In a separate pan, heat the milk until it is almost at a boil. Once it's hot enough, gradually add the hot milk one cup at a time to the butter, continually whisking the entire time until it's smooth. I use a rubber/silicone whisk so as not to scratch the cookware surface. Once all of the milk is incorporated, bring the whole thing to a boil and cook for 10 minutes, stirring it constantly. Season it at the end with salt and nutmeg and your set it aside.


Preheat the oven to 400 degrees. Next, get a big bowl and add your ground meat, chopped parsley, chopped onion and paprika. Add a little bit of salt and pepper as well. Once all ingredients are together, mix and combine well.


Now, peel three potatoes and boil them until they are semi-soft, about 7 minutes. You do not want them to be mushy because you will need to slice them once cooled. Once cooled, slice them and arrange them around the bottom of a round Titanium Sauce Pan or Casserole Pan (see the sauce pan here). Lay one layer flat on the bottom, and arrange another layer around the sides as well. Don't worry, these will not stick to our cookware!

Now, form your meat mixture into meatballs (there should be about 15). Arrange them on top of your slices of potato that you laid out earlier. Now put remaining slices of potato as "walls" between the meatballs so that each one has its own compartment.  Pour the Bechamel Sauce into each one of the compartments until it is relatively full. If you have too much, you can use it in another recipe next day.  Top this with the thin layer of shredded mozzarella. Put the sauce or casserole pan into the oven for about 30 minutes. Test to see that the meatballs are to temperature and you will know it's done. 

 Assembling ParmentierFast Gratin Parmentier


And now you are hopefully enjoying Fast Gratin Parmentier along with a healthy bit of salad or side vegetable. This is a deliciously cheesy and creamy French casserole-style dish that everyone loves.



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