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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
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Heat oil in a large skillet and stir in flour. Cook, stirring, until light brown. Add salt, paprika, brown sugar, lemon juice, onion and water. Mix thoroughly and cook over low heat for 5 minutes, stirring constantly. Add meat, cover, and cook over low heat until heated through, about 10 minutes. Add olives and cook until heated through, about 5 minutes more.