March 17, 2009 by Nathalie Herling.

Thank you Cheri from Laarsen Associates, http://www.laarsenassociates.com, major importers of Pomaireware from Pomaire, Chile for offered Creative Clay Cooking  this recipe.

“This is a meal in a meal.  When the kids were small and we went skiing, there was nothing better than to come home to a carbonada with all the goodness of protein and veggies.  I would make it the night before and just reheat with a slice of good crusty bread to soak up all the juice. Also, it is an easy meal when a large group of friends or  relatives are going to stop by.  As my mother always said, you can always throw another cup of water into it! ” Cheri
 

Carbonada-Chilean Vegetable Beef Soup 

Olive oil to sauté

Salt and Pepper to taste

2 ¾ lbs. chuck roast, finely diced in 1” cubes

1 large carrot, diced in 1” cubes

½ onion, diced in 1” cubes

2 cloves garlic, minced

Pinch oregano

Paprika

2 quarts boiling water

3 large potatoes, peeled and diced in 1” cubes

½ lb. green beans, sliced lengthwise

1 cup fresh green peas

3 heaping tbls non-parboiled rice

2 cloves garlic, minced

Pinch oregano

Paprika 

Heat the oil in a large pot. Season the meat with the salt and pepper. Saute until brown.

Drain the liquid.   Add the onion, garlic, oregano, paprika and continue sautéing.  Add the boiling water and simmer for 45 minutes or until the meat is tender.  Then add the potatoes, green beans, fresh peas and rice.  Continue cooking another 20 minutes or until the potatoes are tender.   

This is the pot I am going to try making this soup in the next couple of days. SirenaNathalie.  Thanks again Cheri for the recipe.

Posted in Stove to Table - One Pot Meals, Pomaireware, latin, recipes | 3 Comments »

February 25, 2008 by Nathalie Herling.

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 | 2 Comments »

February 20, 2008 by Nathalie Herling.

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 »