September 20, 2006 by Nathalie Herling.

 My first dish ever to make in a La Chamba Pot. Used a large lided oval pot. The gentle and complex nature of mescal combined with the unique flavor of juniper berries make this pork simple stew mysteriously delightful.

Saute 1 chopped onion in 3 tablespoon of olive oil. In clay the onions will beautifully sweat and gently brown. Add 2 lbs of cubed lean pork. After browning well. Add 2  tablespoons of Olive Oil heat then sprinkle 2 tablespoons of whole wheat flour over the stewing mixture. Stir around and cook gently. Add 1.5 Tablespoons of whole dried Juniper Berries, .5 teaspoon of Mexican Oregano and 1 teaspoon of black pepper. 1 pealed and chopped tomato. Stir in 2 shots of mescal then 1/3 cup of vegetable broth. Stir when necessary and keep cooking until pork is well done and the moisture achieves the desired consistency. Add a Tablespoon of butter in the final minutes.Cooking this on the stove in a clay pot keeps this dish very moist and tender. I usually turn off the heat on my clay pot 3 to 5 min. early since it retains the heat and don’t want to cook away the final liquids. The lid will keep the cooking pot nicely stewing and you are ready to serve with boiled potatoes, rice or couscous with vegetable or salad. Feeds 4.

All kinds of variations could be created with this recipe. You could add root vegetables and different stages.

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September 20, 2006 by Nathalie Herling.

A personal favorite and finally available in many, many different shapes and styles on the market. This is the rich burnished blackware pottery from Columbia. We are going to on this blog dedicate a whole area to this cookware. I am putting away my metal for this luscious black ware. It goes on the stove, oven, microwave… and grill I am told. Cleans well, low fat, no need for soaking.

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September 20, 2006 by Nathalie Herling.

This is the first part of a multiple series. Glazed clay cookware raises questions. How old and where is the origin of your clay cooking pot become the important questions. If they are vintage be careful. We hope to be adding to this blog suggestions on how to test pottery to see if you are safe to make your chosen pot a favorite in your daily cooking.

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September 20, 2006 by Nathalie Herling.

First make sure it is safe to cook in. Then you are home free to some fabulous cooking. Healthy and anciently wonderful. Funny how a cook can hold a piece of clay pot cookware and it feels so good. Base and gutteral. You know you can’t wait to start cooking in it. It retains heat evenly and with grace. Keeps food moist, nutricious and flavorful. No worries of aluminum and teflon…. fabulous.

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September 15, 2006 by Nathalie Herling.

I have started looking at simple clay utilitarian vessels from Ancients cultures in a refreshing new light. Once these pots seem basic and elegant but pale next to polychrome and carved vessels that you see in Museum collections. When I think how these classic smooth and monochrome bowls and pots were used  daily they come to life. They are rarely ritualistic but favorite cooking and serving dishes of ancient families. This blog is created to share discoveries cooking with clay vessels from around the world.

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