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Beef Roast Recipe with the Le Creuset Roaster

There isn't a more perfect use for the Le Creuset roaster than a beef roast. This delectable recipe combines classic flavorful ingredients with seasonal root vegetables for a mouth-watering result.

The best part is that you can put this roaster right on the stove top and make the gravy directly in the dish! Go big for your next dinner parties with a 4-pound roast because the roomy handles on the Le Creuset roaster make maneuvering around the kitchen easy.

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-1 (4 lbs) boneless prime rib beef roast

-6 garlic cloves, minced

-2 Tbsp whole grain Dijon mustard

-1 Tbsp fresh thyme leaves

-1/2 cup kosher salt

-1/4 cup freshly ground black pepper

-1/4 cup extra-virgin olive oil plus 3 Tbsp for the vegetables

-2 lbs of small potatoes, halved if larger than 3 inches

-2 lbs assorted root vegetables (such as carrots, beets, turnips or parsnips) peeled and sliced on the bias

-2 Tbsp all-purpose flour

-1 qt beet stock

-2 sprigs fresh thyme


1 Allow the roast to rest at room temperature at least 30 minutes. Preheat oven to 350 degrees F.

2 Mince the garlic cloves. Combine with Dijon mustard, thyme, salt, pepper and olive oil to create a rub. Spread evenly over the prime rib, patting well. Place the roast fat side up in a Le Creuset Signature 7 qt Roaster.

3 In a bowl toss the potatoes and root vegetables with olive oil. Season generously with salt and pepper. Arrange the vegetables around the roast reserving any tender vegetables, such as carrots, for later.

4 Place the roaster in the center rack of the oven. Roast roughly 20 minutes per pound for medium-rare, or internal temp reaches 120 degrees F. Add the more tender vegetables to the pan halfway through roasting. When the roast is ready, remove from the oven and let rest 20 minutes before carving.

5 While the roast rests, make the jus (gravy). Discard a few tablespoons of fat, leaving some in the roaster. Place the roasting pan over medium heat. Whisk in flour, stirring constantly for about 3 minutes, until it reaches paste consistency.

6 Pour in the beef stock and add thyme, stirring continuously. Use a wooden spoon to release any browned bits on the bottom of the roaster.

7 Increase the heat to high and continue to cook. Adjust seasonings if necessary, and strain the jus to serve with the roast.


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6 Kitchen Essentials for Healthy Eating

Today is International Chocolate Day. However, that’s not the focus of this post; in fact, quite the opposite. Although chocolate (particularly dark chocolate) is great when enjoyed in moderation, a healthy lifestyle really does rely predominantly on a healthy, balanced diet.

A diet that consists of mostly whole, unprocessed foods, with lots of fruits and veggies in the mix, is considered to be the healthiest. If that sounds bland and boring to you, think again! Healthy eating can be just as satisfying, if not more so, than eating junk. The trick is having the right kitchen gadgets and experiment with healthy ingredients you love.

Check out a few of our favorite healthy-diet kitchen essentials:

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1. Breville 800 BLXL Die-Cast HemisphereBlender, 2. Omega VRT350 Vert Low Speed Juicing System, 3. Fagor Slow Juicer, 4. Calphalon Contemporary Nonstick 11" Square Grill Pan 5. Kitchenaid 13-Cup Food Processor, 6. Emile Henry Flame Kabob Grilling Stone and Skewers

For breakfast or a delicious mid-day snack, a refreshing green smoothie* or juice is a great option. With the right blend of yummy fruits and veggies, these super-nutritious drinks are packed with so much vitamins and minerals that are easily absorbed into the body. Investing in a high-quality blender and/or juicer is something your body will reap rewards from for years to come. That’s why it’s always on our “healthy living” must-have list!

For dinner, opt for lean meats and veggies grilled to perfection. Kabobs** are a really easy option, so is grilled fish with salad or a delicious homemade salsa as a side.


*Recipe courtesy of® via user WhitneyLW

**Recipe courtesy of®  via user DAVESARAH


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The Zappos Charity Culture Cookbook

Here at Zappos HQ, we love to have potlucks because, well, quite frankly, we all love to eat! This got two Zapponians thinking; why not compile family recipes from employees and create a recipe book to sell with proceeds going to charity? This is exactly the idea that Lauren G. and Jennifer G. pitched to our Z-frogs committee a couple of months ago. The committee voted to make their idea a reality.

Through the Zappos Charity Culture Cookbook, we can use our love of food and family to help the less fortunate. 100% of the profits of the cookbook will go towards a local charity aimed at providing food for the hungry. The cookbook will feature the story behind each recipe in the words of the contributor. Sharing the Zappos family culture and love of food towards the greater good is truly what it’s all about.

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Chantal and Chef Sara Moulton Visit Zappos HQ!

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We were lucky enough to have the amazing chef Sara Moulton visit Zappos HQ a couple of weeks ago,  and during her visit, she graced us with her cooking prowess by doing a fun cooking demo using Chantal Copper Fusion pans.

Sara made three delicious recipes during her demo: Beer Batter Shrimp w/ Tartar Sauce, Roasted Vegetables and Fresh Ricotta Bruschetta, and Hot Banana Split Crepes. We were served samples of each dish, and trust us, they were amazing!

Sara also did a book signing for everyone who attended. She signed copies of her latest book Sara Moulton’s Everyday Family Dinners , where you can find all the delicious recipes from her cooking demo.

You can check out the entire Chantal Copper Fusion line HERE.

Watch Chef Sara Moulton in action at Zappos HQ:

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MOZO Dia De Las Salsas Recipes

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This past Tuesday, we had a huge “Dia De Las Salsas” event sponsored by MOZO shoes featuring Chefs Aaròn Sanchez and Chris Cosentino. The chefs held a very educational and entertaining cooking demo which featured five different salsas. There was also a very exciting CEO Cookoff with our very own Tony Hsieh and Deckers CEO Angel Martinez which featured two different cocktails and entrees.

Check back on the Zappos Blogs for more info about that cookoff soon!

In the meantime, here are the much-anticipated recipes featured during these events.


Chris’ Salsa Verde

1 cup parsley leaves

1 cup chervil leaves

½ cup tarragon

¼ cup minced chives

1 tsp lemon zest

1  yellow onion

3 cloves garlic

2 tbsp salted capers

1 tbsp red wine vinegar

Kosher salt

Black pepper

¾ cup Extra virgin olive oil

First, soak the capers in cold water to remove the extra salt, and then fine brunoise the yellow onion and season with a pinch of salt and macerate with the red wine vinegar. After washing and picking the herbs, be sure they are dry before coarsely chopping them. Place in a mixing bowl adding each herb after it is chopped. With a micro plane, zest 1 lemon into the bowl then micro plane the garlic as well. Squeeze the vinegar from the brunoise onions and add to the herb mixture, being sure to mix well. Season with salt and fresh ground black pepper, then add the olive oil to cover about ½ cup. If you want it looser, add more oil. Finish seasoning to taste. If more acidity is desired, add some lemon juice and let rest for 1 hour before serving so the flavor develops.

Serves 10.

Chris’ Salsa Piquante

1 red onion

6 red fresnos

2 tbsp orange juice

2 tbsp orange zest

2 cups picked flat leaf parsley

2 serranos

8 dried sweet peppers

3 dried cayenne peppers

4 dried cascabels

1/2 cup extra virgin olive oil

½ cup olive oil

Kosher salt

Black pepper

Fine dice the red onion and the red Fresno chilies, being sure to reserve the ribs and seeds from the chilies. In a blender place all the dried chilies with seeds, but stems removed, the serranos and the centers of the red fresno with ½ cup of olive oil blend on high until the oil is red --about 4 minutes. Once finished, pour the chili puree into a mixing bowl and add the fine diced red Fresno chilies and red onions; mix well. With a micro plane zest an orange into the bowl then squeeze and strain the juice as well. To finish, chop the flat leaf parsley mix in the bowl with the extra virgin olive oil and season with salt and fresh ground pepper. Let sit for 2 hours at room temperature to allow the flavor to develop.

Serves 10.

Aaròn’s Salsa Verde

1/4 cup distilled white vinegar

2 jalapeños, roughly chopped (yep, seeds, too)

4 garlic cloves, peeled

4 dried bay leaves

1/2 cup chopped flat-leaf parsley leaves

1/2 cup chopped cilantro

1/4 cup chopped fresh oregano

1 cup olive oil

Add the vinegar, jalapeño, garlic, and bay leaves to the blender jar, puree until smooth and strain through a fine mesh strainer into a bowl. Stir in the herbs, and pour the olive oil in slowly and steadily, whisking the whole time. Season with salt and pepper to taste.

Aaròn’s Salsa Picante

4 dried arbol chiles, stemmed

1 pound plum tomatoes, halved

1/2 white onion, chopped

1 clove garlic, minced

1 teaspoon dried oregano (preferably Mexican)

juice of 1/2 lime

pinch of sugar

kosher salt

Fresh cilantro, for garnish

Toast the chiles in a dry skillet or saucepan over medium-low heat, shaking the pan for about 2 minutes. Pour 1/2 cup boiling water on top, cover and let soak 15 minutes.

Meanwhile, preheat a grill or grill pan to high. Grill the tomatoes, turning until charred. Transfer to a food processor. Add the chiles and their soaking water, onion, garlic, oregano, lime juice, sugar and 1 1/4 teaspoons salt; pulse until chunky. Set aside, about 1 hour. Garnish with cilantro.

Aaròn’s Guacamole

2 mashed avocadoes

1/4 cup of diced tomato

1/4 cup of diced white onions

1 teaspoon Mexican Oregano

1 jalepeno finely minced

juice from one lime

1 tablespoon chopped Cilantro

1 teaspoon kosher Salt

Mash the two avocados and add the rest of the ingredients. Mix well.


Chris’ Negroni Recipe

1 oz. Junipero Gin

1 oz. Campari

¾ oz. sweet vermouth

orange twist

4 juniper berries, 2 for garnish

1 fresh bay leaf

Combine all ingredients in an ice-filled shaker including 2 juniper berries & bay leaf. Shake until well chilled and strain into a chilled cocktail glass on the rocks. Garnish with a orange twist and  2 juniper berries. To make an orange twist, cut about a 1 1/2 inch by 1 inch peel off a ripe navel orange, with a vegetable peeler. Be sure to get just the skin and as little of the pith as possible.  Simply drop the twist in the drink.

Aaròn’s “Smokin’ Rita”

1.5 oz Gran Centenario Anejo

1 oz Grand Marnier

.5 oz fresh lime juice

1 oz float of Del Maguey Mezcal



Grilled Cornish Game Hen Fra Diavolo with Fennel & Dandelion Salad by Chris Cosentino

1 red jalapeño peppers

1 Serrano peppers

6 cloves garlic

1/4 cup olive oil

1 tsp dried chile flakes

1 tsp freshly ground black pepper

1 tsp pimenton de vera dulce (Spanish paprika with a smoky note, but ground dried chipotle peppers may be substituted)

2 fresh bay leaves finely chopped (if you can’t get fresh, use 2 dried)

1 bunch of fresh thyme, leaves removed and finely chopped, twigs discarded

1 orange, zested and juiced

2  1-lb Cornish game hens

kosher salt

2  heads fennel

1 small red onion

1 lb baby dandelion greens (arugula may be substituted)

1 tablespoon extra virgin olive oil

1 lemon, juiced

 1. For the marinade:  In a food processor, combine the jalapeños, serranos, garlic, and olive oil, and pulse until a paste forms.  Transfer to a bowl and add chile flakes, black pepper, pimenton de vera dulce, bay leaves, orange zest, and orange juice.  Mix well with a spoon.  Set aside.  Note:  if no food processor is available, finely chop the peppers and garlic by hand and proceed with the recipe.

2. For the hens: Using a pair of kitchen shears, remove each game hen’s back by cutting along both sides of the backbone. Discard the bones or save for a stock. Lay the birds flat in a deep wide dish or two. Season with kosher salt then “massage” them with the marinade (you may want to wear rubber gloves for this; otherwise take caution in touching your eyes after handling hot peppers) and let sit for 2 hours in the refrigerator. 

3. Preheat the grill or grill pan.  Preheat oven to 350 degrees F.   Cooking the Cornish game hens over high heat will ensure carmelization, which adds flavor, and makes proper grill marks on the meat. Place the bird on the grill breast side down and cook for 5 minutes then turn it a ¼ turn to the left and cook for 5 minutes more. This will give you those diamond grill marks. Flip the birds over and repeat the same steps, then place on a baking sheet in bake for 15 minutes. You can tell the birds are done when the thigh juices run clear. Set the Cornish game hens aside and let rest on the countertop for 10 minutes.

4.While the birds are resting, very thinly slice the fennel and red onion into a mixing bowl, add the dandelion greens, dress with a splash of lemon juice and extra virgin olive oil. Season with salt and fresh ground pepper.

5. Put salad on 6 dinner plates, then top with 1 Cornish game hen per plate. Drizzle with extra virgin olive oil and serve.

Grilled Squash Picadillo

2 zucchini, halved lengthwise

3 tablespoons olive oil

salt and freshly ground pepper

1 white onion, peeled and finely chopped

2 cloves garlic, finely chopped

3 ears fresh corn, kernels cut off

6 tomatillos, diced

1 poblano chile, grilled, peeled, seeded, and diced

1 jalapeno pepper, finely minced

1 cup crema Mexicana

1/4 cup crumbled queso fresco cheese

1/4 cup chopped cilantro

Heat grill to high. Brush cut side of zucchini with 2 tablespoons of oil and season with salt and pepper. Grill, cut-side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking until just cooked through. Remove from heat and cut into small dice.

Heat remaining oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the corn kernels and cook for 5 minutes. Add the tomatillos, chile peppers, diced zucchini, and crema and cook until the cream begins to thicken the mixture . Season with salt and pepper, to taste. Remove from the heat and add the queso fresco and cilantro.

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Throw A Fondue Party With Swissmar

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Over the last few years, Swissmar has expanded their own brand of Swissmar products such as raclettes, fondues, wine accessories, bamboo boards, cheese knives and accessories. If you’re looking for a great party idea – think fondue! Fondue is back and it’s here to stay with the Swissmar Sierra 11-Piece Cast Iron Meat Fondue Set. The cast iron pot heats evenly so all can enjoy perfectly cooked pieces. This 11-piece set includes: cast iron pot, cast spatter ring with fork recesses, rechaud, adjustable holder for gel fuel, wood base and six individualized forks. If you are stumped for fondue ideas, we have a great recipe for baby spring vegetable with truffle cheese fondue that will knock your company’s socks off. 


1.5 ounces of butter

1.5 ounces of flour

1 cup milk, scalded

1 tablespoon truffle oil

3 ounces shredded white cheddar cheese

1 ounce grated Parmesan cheese

1 bunch chives, chopped

Slivers of fresh truffles

Assortment of spring vegetables such as artichokes, bok choy, white asparagus, haricots, baby carrots red pepper and yellow pear tomatoes 


1. Melt butter in a small saucepan and mix in flour, stirring for a minute and adding hot milk slowly and whisking.

2. After the sauce thickens from boiling for a few minutes, strain into another saucepan.

3. Add truffle oil, both cheeses and mix over low heat in your new Swissmar fondue set.

4. Garnish with truffles.

5. Blanch and shock artichokes, bok choy, white asparagus, baby carrots and haricots. Grill artichoke, bok choy and asparagus. Serve alongside hot fondue for dipping. 

Now you can find these quality Swissmar products at Entertain friends and delight your family with the beautiful products Swissmar offers. From bamboo knife blocks to cast iron fondue sets and stone raclettes, you’re sure to discover a Swissmar product you’ll be proud to display in your home.