April 15, 2009 by Nathalie Herling.

Columbians love soups, every region with its various natural resources has a unique comfort food type of soup. Ajiaco is a delicious classic you would find in the country’s capital city Bogota. It is very simple to make, wonderfully addictive but requires at least one special ingredient to separate it out from most chicken and potato soups, it the herb Guascas. A delightful kind of citrus herb, that grows like a weed, and is sometime called the Valient Soldier!  You can buy it online* or if you are in a Columbian neighborhood any where in the world ask for it in the local stores and delis. They will usually have it.  I also recommend using all the garnishes when serving your soup. The capers, cilantro and cream really offer a fabulous taste treat.

In this picture the Ajiaco is served with the garnishes, rice and some Farmers Cheese Fritters. A very filling meal.

Ajiaco Chicken, Potato, Corn traditional Colombian Soup

2 chicken breasts and 3 large legs - skin removed

3 large cloves of garlic chopped

1 large onion chopped

3 -4 Tablespoons of Olive Oil

12 sm yellow potatoes - I like the finger potoatos

3 medium yukon gold cut up in one inch cubes

8 small red potatoes cut in half

 Chopped bunch of cilantro plus 1/4 cup of leaves for garnish

8 T of dried Guascas

 2 T of salt

1 T of Pepper

3 Ears of Corn cut in wheels

10 Cups of a Chicken Broth.

1 Cup of Sour Cream or Mexican Crema if available.

1 Avocado Sliced

1 cut up lime

1/8 cup of capers

Heat the olive oil in a large soup pot. A classic La Chamba, Colombian clay pot would be idea but any dutch oven or large soup pot will work. Saute the chopped onion and garlic until golden. Remove the onions and save to the side. Next saute and cook the in the same oil/liquid as the onions.  When cooked through re add the cooked onion mixture, chicken broth, spices and herbs. Cover and bring to a boil. Simmer over medium heat for about 20 mins. Add the cut up potatoes simmer for about 40 min. Add in the wheels of corn. Colombian corn would be added earlier since the traditional corn from this are for this dish would have larger slightly tougher kennels than the tender yellow typically found in the US. Cook the corn in the broth for about 12 - 15 min.

Serve the soup with bowls of the condiments, capers, sour cream, cilantro leaves and the sliced avocado.

Yummy!!!

 * Online Source for Guascas

http://www.amigofoods.com/kigu10gr.html   cool website for all kinds of special ingredients.

Posted in Stove to Table - One Pot Meals, main course, latin, recipes, la chamba cookware | 1 Comment »

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 »

March 12, 2009 by Nathalie Herling.

A recipe shared by Leonard Abrams for using his new La Chamba lidded pot… Ideal for cooking an anytime or a St Patrick’s special corned beef meal. The Clay Pot, a La Chamba lidded pot, is an great Dutch oven like piece of cookware for a very moist corned beef.

“Took a 3-1/2-lb hunk of corned beef, put it in a pot with some water, about 12 oz of Pabst Blue Ribbon beer [the hipsters will love this], about a tablespoon of pickling spices, which were premixed in a jar and were in the cabinet when I moved in 8 years ago [still potent though], an onion halved & a few cloves of garlic, then cooked it for maybe a couple of hours, then added four or 5 red potatoes and a couple of carrots, cooked it another 20 mins and added half a head of cabbage cut in four, boiled it till the cabbage got soft, et voila, le corned beef. served it with brown mustard, horseradish and plenty of PBR.”

Thank you Leonard… can not wait to try!! 

Posted in Stove to Table - One Pot Meals, St Patrick's Day, main course, european, recipes, la chamba cookware | 2 Comments »