New Year's recipes

Well the Christmas weekend is behind us. Now we are fast approaching 2011! Yikes, where does the time go? This weekend and up coming week I suggest you take some time to wind down and do some serious cooking and baking. The following are great recipes that are worth turning into traditions.


After-Ski Minestrone


Ingredients:

4 oz. Prosciutto, chopped

1 medium onion, chopped

2 tablespoons olive oil

4 cloves of garlic, chopped

1/2 cup chopped celery

1/2 cup grated carrot

1 cup fresh green beans(medium sized pieces)

2 cups canned peeled tomatoes

9 cups chicken broth

1/2 teaspoon oregano

1 cup mashed cooked lima beans or cannellini beans

1/2 cup uncooked orzo pasta

1 sprig of rosemary

1/2 cup grated parmesan cheese

salt and pepper to taste



Saute the prosciutto and onion in the heated olive oil in a large saucepan until the onion is tender. Add the garlic and saute for 1 minute. Add the celery, carrot and green beans. Saute for 3 minutes.



Add tomatoes, chicken broth and oregano. Bring to boil and reduce heat. Simmer, covered for 20 minutes or until the vegetables are tender.



Stir in the beans, orzo, and rosemary. Cook for 15 minutes. Discard the rosemary. Add parmesan cheese and season with salt and pepper.



serves 5-6





New Years Day Brunch



Ingredients:



8 oz mushrooms, sliced

2 cups thinly sliced onions

1/2 cup butter

salt and pepper to taste

1 1/2 pounds hot sausage

12 slices white bread, crusts trimmed

2-3 tablesppons butter softened

1 pound cheddar cheese, shredded

5 eggs

2 1/2 cups milk

1 tablespoon dijon mustard

1 teaspoon dry mustard

1 teaspoon nutmeg

2 tablespoons chopped parsley



Saute the mushrooms and onions in 1/2 cup butter in a skillet until tender. Season with salt and pepper. Brown the sausage in a skillet, stirring until crumbly; drain.



Spread the bread with 2-3 tablespoons butter. Arrange half the bread in a shallow baking dish sprayed with nonstick cooking spray. Layer half the mushroom mixture, sausage and cheese over the bread. Repeat the layers.



Combine the eggs, milk, dijo mustard, dry mustard and nutmeg in a bowl and mix until smooth. Pour over the layers. Chill, covered, in the refrigerator for 8 hours or longer.



Sprinkle with the parsley. Bake, uncovered, at 350 degrees for 1 hour.



serves 8-10

Kids Gift Basket Idea!

Here is another great Christmas gift Idea: Kids in the Kitchen cookbook gift box/basket/other adorable container. Who to give it to: your sister and her twin daughters, any collection of neices/nephews. This is what you need: Kids in the Kitchen cookbook, adorable container of your choice, ribbon, tissue paper, baking/cooking supplies.

Step 1. Purchase cookbook.

Step 2. Pick your favorite recipe or the one that you think will be the favorite of the kids. I really like the meatloaf cupcakes with the mashed potato frosting.




Step 3. Pick up fun cooking/baking supplies. For the meatloaf cupcakes I would pick up brightly colored silicon muffin molds, coordinating mixing bowls and oven mitts.

Step 4. Asemble the items pleasing inside the basket and wrap up with a ribbon and festive tissue paper!





I would recommend finding a basket or box that could be reused. The basket pictured above could be used for grocery shopping, a trip to the farmers market, or something to carry toys in.
Happy Holidays!

HOLIDAY HOURS

Just a quick announcement about our Holiday Hours this week.

The Junior League of Salt Lake City office will be open Monday - Wednesday from 9am to 2:30pm and Thursday from 9am to 1pm. We will be closed on Friday, December 24.

Please don't hestitate to call if you have any questions: 801-328-1019

8 Days 'til Christmas

Haven't figured out what to get Harriet for the office secret Santa? Maybe you want to pick something up for your home teacher? Well the Junior League has just the thing. Our almost classic, forever reliable, Always In Season cookbook.





This book just might be the best last minute Christmas gift you ever buy. It has recipes to suit every occasion and of course every season. The winter sections features recipes like: Market Street Meatloaf, Tony Caputo's Red Pesto, Broccoli and Leek Bisque, and my personal favorite Stuffed Flank Steak. I know that stuffing meat with another meat sounds a bit weird at first but, Trust me whoever created the recipes is brilliant. Oh did I mention its only $10
So get to it, don't put off that last minute gift 'til the actual last minute. You can purchase Always In Season here.
You can always pop in on the Junior League to pick one up in person. We'll be holding normal office hours next week Monday - Wednesday 9:00 am - 2:30 pm and a shortened day Thursday 9:00 am - 1:00 pm

2011 Spring Open House

Are you a woman interested in joining the Junior League of Salt Lake City? Do you have a gal-pal you want to volunteer with?

Join us for our 2011 Spring Open House so you can see how the JLSLC helps to improve the lives of women and children in our community. Meet current members, learn about our projects, and find out if the Junior League is the right fit for you.

When: Thursday, January 12, 2010

Time: 6pm to 8pm (come anytime!)

Where: JLSLC Headquarters - 526 E 300 S in downtown Salt Lake City

Contact: For more information email info@jlslc.org

Click here to RSVP.

HOLIDAY SOCIAL

The Junior Leauge of Salt Lake City's Holiday Social is just around the corner. Are you attending?

We can't wait for this fun event. This year the social will be held at the beautiful 15th Street Gallery up at 15th and 15th. The cost is $20 but includes yummy hors d'oeuvres, an open candy bar, beer, wine, and a specialty holiday cocktail.

Rumor has it the special cocktail will be a delicious candy cane martini! Yum!

At my own holiday parties I'll be serving Five-Generation Eggnog from Add Another Place Setting a wonderful cookbook from the Junior League of Northwest Arkansas (on sale at JLSLC).

Try the recipe out. I'm sure you and your guests will love this holiday favorite. And don't forget to RSVP for the JLSLC Holiday Social!

Five-Generation Eggnog:

6 egg whites

1/2 cup sugar

6 egg yolks

1/4 cup sugar

2 cups half-and-half

1 cup heavy cream

1 cup bourbon (optional)

1/2 cup rum (optional)

nutmeg

Beat the egg whites and 1/2 cup sugar in a large bowl until stiff peaks form. Beat the egg yolks and 1/4 cup sugar in a small bowl. Add the egg yolks to the egg whites, beating constantly.

Add the half-and-half and cream to the egg mixture, beating constantly. Beat in the bourbon and rum gradually until of the desired consistency. Pour into glasses and sprinkle each with a dash of nutmeg.

Makes 8 servings.

Note: If you are concerned about using raw eggs, use eggs pasteurized in their shells, which are sold at some specialty food stores, or use an equivalent amount of pasteurized egg yolk and pasteurized egg white.

What's for Dinner Salt Lake? Send us your recipies!

It's not too late!  Send us your recipies today. 

Recipes can be submitted via email, fax or mail. If you've got a great recipe, we'll find a way to accept it.

Cookbook Contact Information:
eat@jlslc.org

New Cookbook, Junior League of Salt Lake City
526 E 300 S, Salt Lake City, UT 84102

fax (801) 328-1048

What to do with all the garden fresh zucchini?

Who has the time or the money to dine out every night? Cooking at home has never been this chic. What do you wow the eaters in your house with? The Junior League of Salt Lake City wants to know! Please share with us your original, delicious recipes to eat@jlslc.org. We are working to create a cookbook that will feed your family and become a favorite in your collection.

The following is a recipe from the League's third cookbook Always In Season. I made this last night because I've been looking for something to make with all the zucchini out of my garden. One can only bake so much zucchini bread. Not only was this simple but it was a treat for my taste buds.

Park City Penne With Zucchini Cream

Serves 4

4 medium zucchini, cut into 1/8 inch slices

1 medium onion, thinly sliced

1 clove of garlic, minced

1/4 cup butter

1 1/4 cup whipping cream

1/2 cup milk

2/3 pound uncooked penne

1/2 cup sun dried tomatoes

3/4 cup shredded fresh basil

3/4 cup grated parmesan cheese

Heat butter in saucepan. Saute onion and garlic until onion is tender. Add zucchini and saute for one minute. Stir in whipping cream and milk, simmer for one minute.

Cook penne according to package instrutions, drain. Combine pasta, zucchini cream sauce, sun dried tomatoes, basil, and cheese. Cook until just heated through.

Serve immediately, garnish with more parmesan cheese if desired.

A little fresh ground black pepper never hurts either.

YUM!

Please I need more ideas for what to do with all my zucchini next year! Submit your favorite zucchini recipe today.

Cooking from Scratch

With so many fresh ingredients available in our grocery stores now, the use of canned goods can seem like a thing of the past. However, we are all short on time and cooking at home can be an excellent way to watch pennies. Cans of tomatoes or beans will always have a place in our pantry; the same goes for frozen peas or spinach in our freezer. There are some great time-saving ingredients that aren't "fresh" from the farm that have a place in our best recipes. Cooking from scratch can be so fun and inventive, and a lot of fantastic recipes include some of these time-savers and out-of-season fillers. Do you have a recipe that includes some of these things? We'd love to include them in our fourth cookbook. Share them at eat@jlslc.org

Utah's Own!

We are in the heart of Utah's bounty with corn, peppers, squash, greens, tomatoes, berries and peaches filling the farmstands. What do you most look forward to cooking this time of year? If you are using your garden to dictate what's on the table, please share the recipes with us! Eat@jlslc.org is taking your original favorites and trying them all! Your garden is helping to fund the projects the JLSLC is dedicated to doing.

What's For Dinner?

The Junior League of Salt Lake City wants to know what you are cooking for dinner? If it is an original delight your family enjoys, please share the recipe with us! We are looking for everything from cocktails to desserts, entrees to salads, sides and starches. Do you have a crowd pleaser that you're famous for? Get your name in print and submit your original recipe to eat@jlslc.org. All contributors will be mentioned in the book that's debuting in the spring of 2012! We can't wait to hear what's cooking Salt Lake!

Recipe Call Out

That's right - we're asking you! We need your assistance in getting this answer. We are asking for a wide-range of wonderful dishes that includes appetizers to desserts and everything in between - even cocktails. Do not hesitate to be a part of this amazing project.

What can you do? Start flipping through those recipe files, go look in your garden and tell us what really knocked your socks off at last weeks gathering. We hope you'll pick out your favorites and share them with us. Our fourth book will focus on recipes using fresh ingredients; if they happen to highlight a local ingredient, even better. Imagine what appetizing recipe you might make after a trip the the farmer's market or your favorite grocery store. We want the recipes you love serving to your family and friends. Think wholesome,fresh, simple, elegant and outside the (cardboard) box as much as possible! If you have an original recipe that has not been previously published- we want it! Recipe submission is open to the public so be sure to tell your family and friends so that they too can be a part of the newest and freshest Junior League cookbook.

The money raised from the sales of current and future Junior League cookbooks support our projects which focus on improving the lives of women and children in our community. In return for your recipes the Junior League of Salt Lake will be able to continue working to improve the lives in our community.

Recipes can be submitted via email, fax or mail. If you've got a great recipe, we'll find a way to accept it.

Cookbook Contact Information:
eat@jlslc.org

New Cookbook, Junior League of Salt Lake City
526 E 300 S, Salt Lake City, UT 84102

fax (801) 328-1048

Buy JLSLC Cookbooks Online!

Did you know you can buy our wonderful Junior League of Salt Lake City Cookbooks from the comfort of your computer!?!?

Click here to visit our online store. You can order cookbooks for out of state friends, we even have note cards and gift baskets...

What are you waiting for? Get shopping!

Goblin Valley Raisin Cookies

With spring playing peekaboo, I reverted to the fall section of my Always in Season Cookbook and ran across these amazing Goblin Valley Raisin Cookies. I have a special place in my heart for any cookie with raisins in it. I fool myself into thinking they are somehow a tiny bit more healthy. Ah denial, it is a great place to be. These didn't disappoint either, they are so good in fact I am going to make them for the Junior League Building 10th Anniversary Celebration., on May 6th. you should all go try them and then make scords of them for your neighbors, go ahead divvy them up, two for you one for them.

Without further ado, here is the recipe:

Ingredients
2 cups of golden raisins
1 cup water
1 cup vegetable oil
1 1/2 cups sugar
2 eggs, beaten
1 teaspoon vanilla extract
3 cups flour
1 teaspoon bakin soda
1/2 teaspoon salt
sugar (for garnish)

Bring the raisins to a boil in the water in a small saucepan and boil until the water is absorbed

Beat the oil and 1 1/2 cups of sugar in a mixer bowl for 2 minutes. Beat in the eggs and vanilla. Mix the flour, baking soda and salt and add to the oil mixture; mix well. Stir in the raisins; the dough will be sticky.

Chill the dough for 15 to 20 minutes. Shape into 1 1/4-inch balls and roll in additional sugar. Place 2 inches apart on ungreased cookie sheet.

Bake at 350 degrees for 12 to 15 minutes or until golden brown. Cool on the cookie sheet for several minuets; remove to a wire rack to cool completely. Store in an airtight container.

Makes Four Dozen.

Enjoy!

See you soon!
Mary

Water Bottles!

We have new water Junior League Water Bottles that will be available at general membership meeting on Monday, April 12th for $15. We have a limited number so get them well they last!

New Cookbook Survery

Hi Everyone! The League will be voting on creating a new cookbook tomorrow, we are really are confident the vote will pass, and when it does we need your help! . We would love to find out what you want in a cookbook, so the MMS committee has created a small survey to get us started. With just a few minuets of your time you can help make sure the League can deliver a cookbook the community wants. Click here to take survey.

Quick Tip: Chopping Bacon

Bacon is used a lot today to add a touch of yummy salty flavor. A quick tip: if you need to cut up bacon - pop it in the freezer for 10 minutes and then chop it up. The colder the better, but make sure it's not completely frozen. It makes it much easier to slice! Mary

A Microplane should really be a staple in your kitchen

Please tell me you have one of these gems in your kitchen? If you don't you should definitely get one, sooner rather than later. The Microplane grater is an essential in any kitchen. It's original intention was meant to be a citrus grater, its fine teeth do an excellent job of leaving the pith behind. And for anyone who has struggled through the tedious task of trying to zest a lemon that is music to your ears. However, zesting is just the tip of the iceberg when it comes to what this magic little gadget can do, it shaves garlic into the perfect paste for most recipes, handles hard cheeses with ease, grates onions to give you amazing flavor without the big chunks (which I don't know about you, but I loathe in certain recipes) and can even hide vegetables in almost anything. Imagine sneaking a few vegetables into baked goods or pasta for the picky little ones? Have I convinced you yet? Good, you should order one today.

Mary.

Asparagus Italian Style

The temperatures have been warm in the Salt Lake Valley this last week and it has me dreaming of Spring and all the amazing food that comes with this season. As I wondered through the grocrey store, without a bulky coat in tow for the first time in what seems like forever, it seemed the Aspargus was calling to me. Even though these sensational spears season doesn't usually begin for about another month or so it seems as though they have arrived. And the site of big green stalks next to amazingly low price tags I felt like it was begging me to buy it (not that it had to I would have gladly placed it in my cart without any prodding).

Of course I turned to Always in Season to mix it from just the boring steemed version.....

Asparagus Italian Style
Always in Season (page 41)

Ingredients
1/2 cup extra-virgin olive oil
Juice and grated peel of 1 lemon
Sugar and salt to taste
1/4 cup grated parmesan cheese
15 to 20 stalks asparagus
lettuce or red cabbage
1/2 tablespoon freshly cracked pepper

Combine the olive oil, lemon juice, lemon pill, sugar, salt and half the Parmesan cheese in a bowl and mix well.

Trim the asparagul and peel with a vegetable peeler. Place in a shallow pan and cover half-way with water. Simmer for 8 minutes or until tender-crisp. Drain and rinse under cold water.

Pat the asparagus dry with a paper towel. Arrange on a serving platter lined with lettuce or red cabbage. Pour the olive oil mixture over the top. Sprinkle with pepper and the remaining Paresan cheese. server chilled or at room temperature.

To grill the aspargus, marinate it in the olive oil mixture for 1 hour. Place directly on the grill or on a sheet of foil and grill for several minuets on both sides.


I must admit I had to give it a bit of a twist. I was in a bit of a hurry and wanted more of the grilled fare, but didn't have time to drag out my grill so I decided why not broil them? I let them soak in the mixture as the recipe states and then i put them in the broiler for a few minuets on each side. It made the perfect pairing to the tilapia I was having as my main dish. Give it a try, I hope you enjoy!

Mary

Beef Stroganoff

Always In Season, page 181

Last weekend, sadly, the 2010 Vancouver Olympics was at its end. I was looking for a little comfort food to help me make the transition back to ordinary life and decided what would be better that to settle in for the Closing Ceremonies with a nice warm dish. Beef Stroganoff!

It looks a little "stroganoff-ish" but it was really good and it is easy to do a low fat version with light sour cream instead of the full fat stuff. I used green onions as a garnish instead of parsley since that's what I had on hand. Yum, comfort food.

Ingredients

2 pounds sirloin steak
2 tablespoons butter
2 large onions, chopped
1 pound mushrooms, sliced
2 cups beef broth
1 ¼ teaspoons nutmeg
½ teaspoon dried basil
1 ¼ teaspoons salt
¼ teaspoon cayenne
¼ teaspoon freshly ground pepper
1 tablespoon cornstarch
¼ cup water
⅔ cup sour cream

Garnish
2 tablespoons chopped fresh parsley

Cut the beef into ½ x 4-inch strips. Heat the butter in a large heavy skillet until the foam subsides. Add the beef and sauté until brown.

Add the onions. Cook over medium heat until the onions are tender.


Add the mushrooms, beef broth, nutmeg, basil, salt, cayenne and black pepper. Simmer for 45 minutes or until the beef is tender and the liquid is reduced to about ½ cup, stirring occasionally.

Blend the cornstarch with the water in a small bowl. Stir into the beef mixture. Simmer for 1 minute, stirring constantly.

Remove the skillet from the heat. Stir in the sour cream. Serve over rice or buttered noodles in a heated serving dish. Garnish with parsley.

Serves Four to Six

Behold the Chef'n Garlic Zoom

The Chef'n Garlic Zoom is definitely one of my favorite tools I have in my kitchen. If your anything like me, you love to use garlic in your cooking but hate the way it can make your hands smell after a rigorous chopping session. Enter the Garlic Zoom. This great little tool let's you just throw the peeled garlic in, close the lid, roll it around and behold...chopped garlic. I suppose you could use a garlic press or microplane, but this is so much better because you get to decide how finely you want the garlic chopped. At roughly $9.00 you can't go wrong. Buy your very own here.

Easy Chocolate Cake

I was heading to a dinner party where I had been asked to bring a desert, with about two hours until said dinner party (and hair still wet) I desperately scanned through my Junior League Cookbooks. And then right then and there, as if by magic, or an act of God, I opened right up to Easy Chocolate Cake (Always in Season, page 51). It was perfection, I had everything on the ingredients list on hand and it was chocolate, I really couldn't have asked for more. So of course I am going to share it with you, because we are busy and NEED Easy Chocolate Cake.

Check it out, in all it's rich glory.....



Ok let's begin shall we? Start by grabbing the following ingredients:

• 10 oz bittersweet or semisweet chocolate, chopped


• 1 cup butter


• 5 eggs


• 1 1/4 cups sugar


• 5 tablespoons flour


• 1 1/2 teaspoons baking powder


• Confectioners' sugar for garnish

Start by combining the chocolate and butter in a heavy medium saucepan. Heat over low heat until melted, stirring to mix well.

In a separate bowl beat the eggs and sugar until smooth and thickened. Sift the flour and baking powder over the egg mixture and fold in gently. Fold in the chocolate mixture gradually.

Spoon into a buttered and floured springform pan with a 2 3/4 inch side. Bake at 325 degrees for 20 minutes. Cover with foil. Bake for 30 minutes longer or until a tester inserted center comes out with moist crumbs attached.

Remove the foil and cool in a the pan on a wire rack; cake will fall as it cools. Run a knife around the edge of the pan to loosen the cake. Place on a serving plate and remove the side of the pan. Garnish with confectioners' sugar.

Serves 10.

This ended up tasting divine of course, it tasted a bit like a giant brownie! I think in the future I will be sure to serve this with vanilla bean ice cream, OK and maybe even a raspberry sauce. What would you serve it with? Oh please let me know.

Mary.

Chopping Onions

So if you’re anything like me the proper way to chop an onion can be a bit of a mystery…. So I figured why not share the wealth? Ree over at the The Pioneer Woman has some amazing instructions and I decided why not share them with you here? Here it goes…

Start by cutting the onion in half from root to tip


Then cut off the top


Peel the outer layer off


Now make several small vertical cuts all the way through the onion


Rotate it 90 degrees, and slice again. Creating a fine dice.


See it was easy as pie! Hopefully that will minimize the tears by speeding up the process. Mary

Chili Blanco

The hustle and bustle of the holiday season is officially winding down, the decorations have made their way back to the attic and the feeling of a long cold winter is starting to set in. I can't think of a better way to get through it than sitting down with a warm bowl of Chili Blanco from the Junior League of Salt Lake City, Always in Season Cookbook (Page 189). So that is exactly what the MMS (Merchandising, Marketing and Sales) Committee did at our last meeting, and then we thought hey we should share this on the blog! And that is exactly what I am doing here. I think it's the perfect dinner for a cold night, don't you?

Here it is, isn't it pretty?

OK let's get to making it! First off you are going to need a few Ingredients

For the Chili

• 1 pound dried small white navy beans
  

• 2 onions, chopped


• 1 (48 ounce) can chicken broth


• 4 cups chopped cooked chicken


• 1 (7 oz) can chopped green chilies


• 6-8 cloves of garlic, minced


• 3 tablespoons chopped fresh oregano


• 4 teaspoons ground cumin


• 1 ½ teaspoons cayenne


• 1 cup sour cream


• 3 cups shredded Monterey Jack cheese

For the Sweet-and-Sour Dressing and Tomato Garnish

• ¼ cup cider vinegar


• ½ cup sugar


• Juice of 1 lemon


• 1 teaspoon onion powder


• 1 teaspoon paprika


• 2 teaspoons celery seeds


• 1 teaspoon salt


• 1/3 cup vegetable oil


• Chopped fresh tomatoes


• Chopped parsley or cilantro

For the chili, rinse and pick the beans and combine with water to cover in a bowl. Soak for 8 -12 hours; drain. (Confession; I won’t tell if you skip this step and use canned ones, because that is of course what I do every time and no one can really tell the difference unless they think they have magically formed into the princess and the pea and we all know the truth about that story). Combine with the onions and chicken broth in a saucepan. Bring to a boil and reduce the heat. Simmer for 1 ½ hours. Add the chicken, green chilies, garlic, orgenano, cumin and cayenne. Simmer for 30 to 60 min or until it reaches your desired consistency. Remove from the heat. Stir in the sour cream and cheese until melted. Phew...you're done with the chili! How easy was that?

Now for the sauce….

Bring the vinegar and sugar to a boil in a saucepan, stirring to dissolve the sugar. Combine the lemon juice, onion powder, paprika, celery seeds and salt in a jar with a lid. Add the vinegar mixture and oil and shake to mix well. Store in the refrigerator for up to 1 week if you so desire. If not you can just combine it all in sauce pan and serve it right away. No you can either combine the dressing with the tomatoes and cilantro or parsley and mix it all together, but I personally like to put the dressing in the bottom of my bowl then add the chili than throw on a few tomatoes and a clump of cilantro on top. It just looks so pretty, and sometimes it’s nice when food looks as pretty as it tastes.

I would love to hear how this recipe goes for you and if you have any trick up your sleeves that just might make it that much better, so please comment away!

Mary

Sauteing

For a Successful Saute

Sauteing. It may sound simple, or maybe you've never even really thought about it before. But I've been thinking there must be more to a successful saute than just dropping meat or fish into a pan and hoping for the best. Here's a great tip I came across to help you get it just right!

Dry the food. If the food is damp it will steam rather than brown. Pat it dry in paper towels, or in some cases season it and dredge in flour before cooking.

Heat the pan. Set the pan over high heat, add the butter or oil, and wait until the butter foam is beginning to subside, or until your fat or oil is almost smoking. Then, and only then, add the food. If it is not really hot, the food will not brown.

Don't crowd the pan. Be sure there is a little space between pieces of food--about 1/4 inch. If the pieces are crowded together, they will steam rather than brown. Don't fall in the trap of adding too much to your pan. Saute in 2 or even 3 batches if necessary, or you'll be sorry.

The frying pan. Get yourself a good solid pan, one that will just hold your food and is neither too big nor too small. I am wedded to my trusty all-purpose professional-weight Wearever aluminum non-stick with its 10-inch diamter, 8-inch bottom, and long handle. I also have the smaller size, 6 inches across, and the larger, 12-inch pan. Note: this is not a fancy "gourmet" type pan, and you'll most often find it in a hardware store.

And....voila! You're now an expert saute-er! Mary

Source: "Julia's Kitchen Wisdom: Essential Techniques and Recipes From a Lifetime of Cooking", Julia Child, published by Alfred A. Knopf, 2000.