April 8, 2008 by sirenanathalie.

An Interesting article on how in ethnic communities they are making a conscious health effort to return to cooking in clay over aluminum cookware.

http://www.dailynews.lk/2008/04/01/news27.asp

 Share your comments.

Posted in la chamba cookware | No Comments »

March 21, 2008 by sirenanathalie.

Salmon Steaks stuffed with a Spinach and Cheese mixture, sauted with a simple white wine sauce.
A Super Easy main course dish.
You can make your own stuffed salmon (see below) of if you have a Trader Joes near by they have a very reasonable quick frozen pair in most all there stores. That is what I used in this picture.
2 Trader Joe Stuffed Salmon Steaks defrosted
Chop 4 good size shallots into small pieces.
5 Tablespoons of Butter
1 T of Dried Mexican Oregano - any oregano or basil combo could work
1 t of Corse Groud Black Pepper

On low to medium heat saute down the onions along side the Salmon steaks. I did these about 6 min each side. After you flipped the Salmon steak
add 1/3 a cup of white wine and the
Juice of half a fresh lemon

Remove the steaks when cooked through to a plate and continue to reduce the onion, white wine butter mixture. Just a min or two more.
I returned the Salmon Steaks to the pretty La Chamba Blackware Handled Pan and took the dish directly to the table.

Here is a spinach mixture I could have used if I wanted to buy Salmon Steaks and stuff them from scratch.
Third of a package of frozen chopped spinach, defrosted with moisture squeezed out or better yet a saute about 3 cups of fresh spinach leaves in 2 T of butter and minced clove of garlic. Chop Spinach well and add 1/2 a cup of breadcrumbs, 2 T of milk, 1 egg (optional), salt, pepper. Put in the center of Salmon. I like to put this in the refridgerator for a couple of hours before cooking but not necessary.

The completed dish with garlic green beans and a multi root mashed potato style.

Posted in seafood, recipes, la chamba cookware | No Comments »

February 25, 2008 by sirenanathalie.

This clay Pig Pot from Chilebecame this party dish inspiration. You can bake and go straight to the table. People will love the Pigging out theme and great flavor. Taco Dip-Based on the classic Layered Taco Dip Casserole.

Bean Layer:

One can of Black and one can of pinto beans

1 onion chopped and sauteed

1 teaspoon of cumin

1 teaspoon of Mexican Oregano

 and 1 teaspoon of dried epazote

1/2 teaspoon of salt and a few shakes of ground pepper

1/4 C of fresh cilantro

1 plum tomato chopped

Rinse and drain the beans. Place them in a bowl, add half of the sauteed onions and tomato to the beans and spices. Mash the beans a little. Kind of half mash. And make this the first layer of your casserole.

Salsa Layer

1/2 a Cup of Salsa of your choice (you could use a bottled or make up a fresh Salsa). I recommend a mild one so you don’t burn people from enjoying this dip.

Tortilla chip layer

3 handfuls of tortilla chips.

about two to three big handfuls of crushed up tortilla chips. I didn’t pulverize mine but made them into pieces about the size of a nickel. I use blue corn tortilla chips.

Cheese and Jalapeno Layer

1 C of grated Cheddar Cheese

Half a chopped Jalapeno

Sprinkle the Cheddar Cheese on top of the chips add a few chopped Jalapenos.

Pepper layer

Roast 3 cloves of chopped garlic in olive oil. Or if you have some roasted Garlic around.

1 Green pepper chopped

Add 1 chopped green pepper or the equivalent of a yellow, red and green pepper mixed. My grocery store slices them and offers a medley for around 99 cents that is great for this.  Mix in the same pan you roasted the garlic and remaining sauteed onions. Cook a few minutes to get the peppers to wilt a little and flavors blend.

Olive Layer

1/2 a Can of Pitted Black Olives

Take a half a can of pitted black olives or a small can of sliced black olives and put this over the pepper layer. If the olives are pitted whole cut into slices.

Second Cheese Layer

1/2 a Cup of Grated Cheddar

1/2 a Cup of Monterrey Jack

Sprinkle on top 

Put the cassarole in the over at 350 degrees for 35 min.

Remove from oven and coat with:

Sour Cream Layer

1 cup to 1.5 cups of sour cream

2 t cumin

1 t Mexican Oregano crushed

2 t chili powder

salt and pepper

Take a half a large container of Sour Cream and and add 2 t of cumin, 1 t of Mexican Oregano, 2 t of chili powder, some salt and pepper and mix.

Cover the top of the hot Taco Layers with this seasoned sour cream.

Guacamole Layer

See other recipe, mid way down page.

In the mean time make a Guacamole with at least 2 Avocados. Blending in a food processor is a good way to get a nice silky consistency for this recipe.

Take the Guacamole and carefully put in the middle of the sour-cream and spread around trying not to disturb the Sour Cream too much. I like to leave a rim of sour cream around the guacamole layer.

Fresh Garnish Layer

1/4 a Cup of Chopped Cilantro leaves

1/2 a green pepper chopped or a mix of red, green and yellow peppers if available.

2 green onions with the white parts chopped

1/4 Cup of sliced black olives

Mix all these 4 ingredients and sprinkle over the top.

Serve with a spoon and a big bowl of Tortilla Chips for dipping or just adding to the yummy mixture.

You can also make this with meat by cooking up some ground beef, add traditional taco seasonings and half an onion. Chipotle seasoned pieces of chicken can also make this more of meat eaters meal.

Time for everyone to Pig Out and they will!!

Posted in appetizers, Pomaireware, latin, recipes | No Comments »

February 24, 2008 by sirenanathalie.

Really easy to make and great with cocktails, particularly your favorite Margarita or serve as an appetizer to a tropical dinner. Fried Green Bananas, topped with Guacamole and dusted with Mexican Cheese.

For your Banana Boat bottom

2 Large Green Bananas

2 cloves of minced Garlic

Oil for Frying

Cut the ends of the Green bananas off. Then run a knife slice through on side of the banana peal. Just the peal. Green bananas can be a little hard to peal but try to keep the peal from getting into too small of pieces when you take it off the banana, we will use the peal later.

Slice the banana into one inch slices. Fry both sides of the banana slices in a light coating of oil for about 1 to 2 min to make them more tender. I used a La Chamba lipped plate or a baking pan would work. 

Once the banana started to soften, remove it from the pan and put it between 2 pieces of the on the inside of the banana peel and with the palm of your hand press down gently to flatten the banana slice to about 1/4 of an inch. You could use a wooden banana press for this too but I like using the peel the most. 

Add the garlic to your oil and You should be able to gently remove the little flattened banana “pancake” back to the oil for crisping. Make about 16 or 20 from your two bananas.

You now have a little banana chip as a base for your guacamole.

If you have the time and want to be a little fancy, take the banana chips right when they come out of the oil from crisping and with small muffin cups, gentle push on the banana chips to mold to the shape of the muffin cups to make little banana cups… or boats.

Make your favorite Guacamole blend or here is mine

1 large or 2 small avocados

A plum tomato chopped

half a jalapeno minced

1/4 of an onion minced

half to all of a lime juice

1/8 of a cup of minced cilantro

dash of cumin

2 teaspoons of my favorite hot sauce (not that much a fan of Tabasco but could work).

Salt and pepper to taste

Mash the avocado up and add all the rest mix.

Put a dollop of the Guacamole on the top of each Banana Chip and dust with Queso Cotijo Anejo. I find this cheese to taste the best and be an important topping to this appetizer with its salty almost parmesan like quality. Seems to bring all the topping and bottom together really well.

Serve immediately. Particularly if you have the Margaritas ready. Check out these Cranberry Margaritas.  Salud!

Posted in appetizers, vegetarian recipes, latin, recipes, la chamba cookware | 1 Comment »

February 23, 2008 by sirenanathalie.

This is one of my favorite La Chamba ideas… so simple and yummy.  At the New York Gift Show Priscilla, was visiting the La Vida Verde booth and we were fortunate to get to catch her on video sharing her fabulous idea for a stove top to table top great Spinach Salad. Priscilla has been selling La Chamba in her festive, beautiful gallery called The Giraffe Gallery in Washington State.

5 Cups a lb of Fresh Spinach Leaves

3 Strips of Bacon cut up into pieces (Turkey bacon works fine here too).

3 Tablespoons of Olive Oil

2 Teaspoons of Balsamic Vinegar

Salt and Pepper to Taste

1 Minced Garlic Clove

1/2 chopped green or red pepper

Watch the video and enjoy!!!

My only change is start the bacon first in the pan. I cut the (turkey) bacon into small pieces and cook fully then add the other ingredients.
Here she is making it in a La Chamba large bowl, I make my Spinach salad in a La Chamba Wok which is equally successful.
I like how the clay lightly holds the heat and just ever so lightly wilt the Spinach Leaves.

Thank you Priscilla for your brilliant idea for making this Spinach Salad.

Visit her website, The Giraffe Gallery,  for some more culinary treasures and check out the other Creative Clay Cooking blog entry “Can You grill a steak in a clay pan?” she helped inspire with her special  Giraffe Salt blend.

Posted in la chamba cookware | No Comments »

February 23, 2008 by sirenanathalie.

A Columbian woman who was very excited to see me using clay bowls from her country told me about an egg dish she remembered eating as a child in a black clay bowl just like this. Had to try. Since I only had a brief description I have kind of made them the way I thought I would like them and if anyone knows the real way please share.

This is a fun creative way to make eggs and I have included two different ways.

I gathered all my incredients

Sliced tomatoes

Graded Mozzerela

Crumbly salty Mexican Cheese

Cilantro

Fresh Oregano

Sliced Jalepeno

Slices of cooked sausage (I used Kalebasa)

Minced Garlic

Salsa

Avocado

1 Teaspoon of Olive Oil per bowl

Coated the inside of a La Chamba bowl

Go wild layering in any order…

How I made my unmolded egg dome, I built a ring of thinly sliced tomatoes with a jalepeno in the middle. Then I carefully poured an unbroken egg yoke and whites in the very center for a pretty unmolded presentation. then put layers of avacados, salsa, sausage, mozzeralla, sprinkling a herbs, salt and pepper.

Put in an pre heat 325 oven. Start checking in about 25 min to see if the cheese looks melted. The egg at the bottom will get quite cooked if you leave it in for 35 min.

You could serve the eggs in the bowl or you could run a knife around the edge of the eggs.  Invert the bowl on a plate and the eggs unmolded easily. Put some herbs around it and serve.

Sorry about the fuzzy pictures…

Posted in brunch, latin, la chamba cookware | No Comments »

February 21, 2008 by sirenanathalie.

You may wonder if you can grill a steak on the stove top in a clay pan? We heard it could be done. So Michael Barker of La Vida Verde http://www.lavidaverde.com and myself,  Nathalie Herling of Creative Clay Cooking, put La Chamba to the test!

We bought a nice simple cut of Beef Tenderloin.

Now I have to stop and tell you about the fabulous seasoning… At the New York Gift show I had the incredible opportunity to meet the owner of the  The Giraffe Global Gallery, Priscilla http://www.giraffevashon.com.  This woman exudes fun and adventure.  So it was no surprise that in her purse she held a special concoction of her store’s own blend of Hawaiian Red, Himalayan Pink, French Sea Salt, an Alder Smoked Salt from Oregon, and a little Molokai Black Salt.   Wow… salt will never be the same for me. I tasted it on the spot - what a wonderful smokey blend. Priscilla told me she travels everywhere with it.  I am a spare salt user… yet my taste buds were so awakened and impressed by the complexity of flavors her salt offered.  She filled a little piece of plastic I scronged up with the treasured salt… made me feel like an ancient trader getting the precious preserving salt of life… a cultural time warp having this West Coast valued salt offered in friendship…  Next I MUST try the coffee this woman also never travels without, got to be incredible.  Priscilla sales her salt blend on her website http://www.giraffevashon.com/product/salt.html. Also watch for her clever one pot stove to table Spinach Salad… to follow on this blog shortly.

Michael wisely suggested we save this unique salt for the Steak. Now for our experiment. Grilling Steak in La Chamba. I selected my favorite, what is commonly called a baking dish but I use as a skillet.

Michael chopped up some shallots and garlic for sauting in the pan with a light touch of olive oil.

He seasoned the meat with the special “Giraffe Salt”,  some coarse ground pepper and places it in the sizzling La Chamba clay pan. It worked perfectly. He cooked each side until nicely medium rare.  Drizzled the pan drippings over the meat and cut into small slices that we proceeded to quickly, divinely enjoyed.

I can say with good authority that La Chamba is GREAT for sauting/grilling whatever you want to call it… for creating a lovely steak.

Posted in care | 1 Comment »

February 20, 2008 by sirenanathalie.

My first opportunity to get to cook in a Chilean Clay Pot from Pomaire region of Chile. Fairtrade and Lead free, like the La Chamba cookware from Columbia you can cook with it on the stove, oven and microwave.

This charming chicken pot seems perfect for cooking chicken with root vegetables.  Most Latin cookware requires no special pre-treatment or soaking before cooking.

1 onion sliced

1 cut up some chicken thighs, bones can be removed your preference.

3 cloves of garlic

2 orange carrots and one large yellow carrot (if available).

2 stalks of celery sliced.

1 burdock root

1 turnip

6 cups of chicken or vegetable broth

1/2 C white wine

1 T Pepper

1 teaspoon of salt

2 twigs of Fresh Oregano if available, 1 teaspoon of dried Mexican or Traditional Oregano if not.

1/2 a cup of chopped cilantro.

Slice one onion and your chicken. I recommend darker cuts of chicken since they will not dry out like a lean chicken breast in the 40 mins. of cooking the roots.

Saute the onions and chicken in about 3 table of olive oil. You will not need much, just enough to lightly coat the pan and brown your meat and onions.

Add 3 chopped cloves of Garlic to the sauteing mixture.

Add 6 cups of chicken broth and 1/4 of white wine.

Take the oregano, cilantro, pepper and salt (optional) and add to the broth.

Next add sliced carrots. I used orange and yellow carrots. The Yellow ones were denser and offered a non carrot impression.  Slice and add the celery.

I don’t peal my Burdock root since the skin is suppose to be very nutritious. I lightly shaved away any larger extending roots, cleaned well, chopped off the ends and sliced into thin pieces.

Peal and cut up a turnip. add to the broth mixture.

Cook covered for 40 mins and let the liquid reduce and vegetables cook.

Classic simple chicken stew.

For additional information about Pomaireware visit Laarsen Associates a large US wholesaler of Chilean cookware. Wonderful selection of animal cookware. Rumor is we can expect to see many more recipes from this friendly husband and wife team as she is working on a cookbook!

http://www.laarsenassociates.com/main.sc

Very cute and beautiful to cook and serve straight to the table.  Looking forward to making a Chicken in Mole in this pot next!!!

Posted in Pomaireware, latin, recipes | No Comments »

February 18, 2008 by sirenanathalie.

Stores that sell Asian clay pots - also know as sand pots.  A world wide traditional cooking pot used for making Asian soups, curries and noodle dishes.  Most of these style pots can be taken directly from the stove to the table for a lovely presentation. Please check back I hope to be added to this page what selections of “sand pots” I find and will add recipes… or please suggest your favorite.

Gourmet Sleuth - multiple sizes available.

http://www.gourmetsleuth.com/cItems.asp?c=69

For a French Rendition and refine style for this classic Asian Clay Pot manufactured by Emile Henry . Available in Black or Red. Emile Henry Cookware is available from many quality cookware sites on the web.

http://www.emilehenry.com/pages/produit.php?numgamme=22&id_produit=101

Ms Lin’s Kitchen has a large selection of Donabe Pots from traditional, flowery and contemporary designs. Priced from $12.95 to $40.95. Many sizes and designs.

http://www.mrslinskitchen.com/index.asp?PageAction=VIEWCATS&Category=1264

Please send me examples of pots you have found around the web.

Posted in Asian Clay Cookware, asian, where to buy | No Comments »

February 17, 2008 by sirenanathalie.

Mashed Roots, Jerusalem Artichokes, Celeriac and Potatoes

I am very fortunate to live near the Union Square Green Farmers Market in New York City. Every Satuday and Wednesday stalls of great fresh produce and local area food products are available. Being of the growers are featuring fabulous root vegetables.

This a highly recommended dish for anyone who likes mash potatoes but would like to take the complexity of mashed flavors to another level.

I selected Jerusalem artichokes, Celeriac and may different purple and white finger and round potatoes. A great tasty combo to steam and mash. This dish is high in iron, potassium, Magnesium, B6, Vitamin C and thiamine.

This also offered me an opportunity to test out my new

Emile Henry glazed ceramic pot from France. This company has been producing top quality ceramic cookware since 1850.

Peel a Celeriac root and slice. Steam for 9 min.

While that celeriac is steaming, peal (if desired)  and quarter your potatoes to med size piece. I used about 2 lbs of mixed kinds. Any creamy style potatoe will work. I love purple potatoes and finger potatoes for there rich buttery flavor. Place the cut potatoes on top of the steaming celeriac for another 10 min.

Peel about 1 lb of Jerusalem artichokes and cut into pieces put on top of the potatoes and steam another 10 min.

 Move the steamed roots to a bowl

Back in the now empty pan, steamer and water removed place a half a cup of milk gently warm and ad a stick of cut up butter, melt the butter.  Put the roots and vegetables back in with the warm milk and butter. Mash with a hand held masher.

Serve immediately. Or place in an ovenproof dish and put the warmed mixture in a low oven until ready to serve. Can be cooled and reheated in the oven before serving.

Enjoy!!!

Posted in European Clay Cookware, vegetarian recipes | 1 Comment »