approved


created tested


approved


created tested


rock your kitchen


Roll with a new style of cooking in Rockcrok™ • Rockcrok™


exceptionally high heat resistance after fi ring. • Takes the heat you dish out™


. ceramic cookware is created from a clay that features ! Pans are heat-resistant to 752°F —


safe on gas, electric and fl at-top stovetops, gas and charcoal grills, in the oven and microwave, and under the broiler.


• Consistent heat distribution helps you brown food perfectly. from our front cover Serves 10 baked mac ‘n cheese with shrimp


1½ lbs (700 g) medium raw shrimp (25-30 per pound), peeled, deveined, tails removed


¾ tsp (4 mL) salt, divided ½ tsp (2 mL) ground black pepper 6 tbsp (90 mL) butter (¾ stick), divided 6 tbsp (90 mL) dry sherry, divided ¼ cup (50 mL) fl our


3½ cups (875 mL) milk, divided 1 tbsp (15 mL) Dijon mustard


½ tsp (2 mL) cayenne pepper 8 oz (250 g) uncooked mezzi rigatoni pasta (2 cups/500 mL)


6 oz (175 g) sharp white cheddar cheese, shredded (1½ cups/375 mL), divided


4 oz (125 g) fontina cheese, shredded (1 cup/250 mL)


⅔ cup (150 mL) panko bread crumbs ¼ cup (50 mL) fi nely chopped fresh parsley


1. Season shrimp with ¼ tsp (1 mL) of the salt, and pepper. Heat 2 tbsp (30 mL) of the butter in Rockcrok™


(2.5-qt./2.35-L) Everyday


Pan over medium heat 1–2 minutes or until bubbling. Cook shrimp 2–3 minutes or until pink and cooked through, turning once. Stir in 2 tbsp (30 mL) of the sherry; cook 30 seconds. Remove shrimp.


2. Preheat oven to 400°F (200°C). Add remaining butter and fl our to Pan; whisk 1–2 minutes or until smooth. Slowly pour in 1 cup (250 mL) of the milk, whisking constantly until smooth. Whisk in remaining milk, mustard, cayenne and remaining ½ tsp (2 mL) salt. Cook, covered, 3–5 minutes or until mixture comes to a simmer, whisking often; remove Pan from heat.


3. Stir in pasta, 1 cup (250 mL) of the cheddar and fontina. Bake, covered, 30–35 minutes or until pasta is tender, gently stirring once halfway through baking.


4. Meanwhile, combine bread crumbs, parsley and remaining cheddar in small bowl.


5. Remove Pan from oven; preheat broiler. Stir in shrimp and remaining sherry; top with bread crumb mixture. Place Pan 2–4 in. (5–10 cm) from heating element. Broil 2–3 minutes or until top is golden brown. Remove from oven; let stand 5 minutes.


U.S. Nutrients per serving: Calories 390, Total Fat 19 g, Saturated Fat 11 g, Cholesterol 140 mg, Sodium 970 mg, Carbohydrate 29 g, Fiber 1 g, Protein 23 g.


2 pamperedchef.com


• Extra-long heat retention keeps food hot in the pan until everyone's fi nished their second helpings.


• Glazed ceramic pieces don't require pre-soaking or seasoning.


• Pans resist thermal shock, so you can safely take them straight from the refrigerator to the heat source.


• Glass lids let you keep an eye on food while it cooks without lifting the lid and releasing steam. Lids are oven-safe to 400°F. Lids are not grill-safe.


• Freezer- and dishwasher-safe. Each Rockcrok™


grill vessel includes 10 exclusive recipes geared


specifi cally to the Everyday Pan or Dutch Oven. A. new


Everyday Pan


The perfect size for making one-pot dinners during the week. Brown, braise and broil meats, bake casseroles, simmer/reduce sauces and more. 2.5-qt. capacity; 9" diameter.


#3139 $115.00 n


... and create impressive results!


microwave broiler oven


cook with any combination:


stovetop


B. new #3140 $135.00 n


Dutch Oven


Ideal for serving a crowd. Perfect for soups, stews, chili, large cuts of braised meats and more. 4-qt. capacity; 9" diameter.


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