From Vogue Daily:
Still under the radar, West Coast-based Heath Ceramics is a Vogue editor favorite. Imagine our delight upon discovering that their new color for fall, out today, is this divine shade of red, reminding us of the fall collections (think Prada, Louis Vuitton, and Galliano). “Even though we’re in California, the warmth of red ceramic ware in winter takes the chill off our damp, foggy afternoons,” says coowner Catherine Bailey of the new shade. Heath is a family affair (Catherine owns the company with her husband, Robin), and when asked what they will be serving in this fabulous casserole (of which only 75 were produced), the couple suggest Maryana Vollstedt’s Brussels Sprouts and Baby Onions with Mustard recipe (from The Big Book of Casseroles (Chronicle)). “Our whole family loves brussels sprouts, and the bonus is that they look great in this red dish.” Another suggestion is a Baked Couscous Pudding with Raisins from John Pawson and Annie Bell’s Living and Eating (Clarkson Potter). “The recipe is simple and the texture is a great surprise in a pudding. I find the leftovers can make a great breakfast as well,” says Catherine. It is no wonder they count Alice Waters’s Chez Panisse among their clients (they collaborated on the restaurant’s dinnerware) and, as they happily admit, they have found solace creating simple, beautiful things. What’s next? A collaboration with Alabama Chanin is in the works.
Photo: Liam Goodman
Recipes:
Baked Couscous Pudding with Raisins
Serves six
1/2 C couscous
1/2 C sugar
2 1/2 C whole milk
1 1/4 C heavy cream
1/3 C raisins
Pinch of salt
Freshly ground nutmeg
Preheat the oven to 325 degrees F. Place the couscous, sugar, and milk in a saucepan and bring to a boil. Add the cream, raisins, and salt. Return to boil and then transfer to the casserole. Grate plenty of nutmeg over the surface. Bake for 35 minutes, uncovered, until pudding is thick and creamy underneath its golden skin. It is at its best about fifteen minutes out of the oven and it is still good cold, although it firms up as it cools.
Brussels Sprouts and Baby Onions with Mustard
Serves four
1 lb. Brussels sprouts
1 C chicken stock
1 C small whole onions
1 T Dijon mustard
Salt and freshly ground pepper to taste
Preheat oven to 375 degrees F. Cut off stems of Brussels sprouts and any discolored outer leaves. In a medium saucepan over high heat, bring stock to a boil. Add Brussels sprouts, reduce temperature to low, and cook, covered, until tender, about eight minutes. Add onions, stir, and cook one minute. Stir in mustard. Season with salt and pepper. Place vegetables and stock into a casserole dish lightly coated with cooking spray or oil. Cover and bake until flavors are blended, about 25 minutes.
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