You are currently browsing the Creative Clay Cooking Recipe blog weblog archives for August, 2007.
- appetizers (2)
- asian (3)
- Asian Clay Cookware (3)
- Beverages (1)
- book reviews (1)
- brunch (5)
- care (3)
- desserts (3)
- El Dia de los Muertos (3)
- european (6)
- European Clay Cookware (2)
- la chamba cookware (35)
- latin (17)
- main course (5)
- Pomaireware (3)
- recipes (28)
- restaurant reviews (3)
- seafood (4)
- St Patrick's Day (1)
- stoneware (1)
- Stove to Table - One Pot Meals (3)
- Tagine (1)
- technique (1)
- Thanksgiving (3)
- vegetarian recipes (11)
- videos (3)
- where to buy (4)
- Where to Buy Mexican Cookware (1)
- August 31, 2010: Do you know how to make Coconut Milk or Rendered Pork at home?
- January 8, 2010: Rockin' Moroccan Lovers' Lamb in a Clay Tagine
- December 30, 2009: Spicy Paprika Chicken Stew
- December 28, 2009: Mediterranean Clay Pot Cooking by Paula Wolfert, Book Review
- December 3, 2009: Claypot Canela, Panela, Star Anise, Rum Sauce
- October 29, 2009: Where to buy Pan de Muertos and Sugar Skulls in New York City
- October 19, 2009: Agua de Tamarindo
- October 19, 2009: Day of the Dead Cooking and Workshop
- April 15, 2009: Ajiaco Colombian Chicken and Potato Soup
- April 15, 2009: Moules marinières, Sailors and Mariners Mussels in White Wine Sauce made in a Clay Pot from La Chamba
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Archive for August 2007
Electric vs Gas Stoves for your La Chamba Cookware
August 20, 2007 by Nathalie Herling.
I use La Chamba blackware pottery from Columbia almost everyday in my cooking and I can assure you if you are using a quality La Chamba product you can place it directly on the gas stove with little or no worries. I use in in the oven and microwave as well.
I have not personally used this cookware on an electric stove, but I hear on good authority that you should use a diffuser. Here are some types of diffusers I have found on the web, including a very attractive copper options. Most cost between $10 and $2o. A good tool to have around to cook on gas or electric stoves.
http://www.kitchenkapers.com/heat-diffusers.html cast iron, and other types
http://bellacopper.stores.yahoo.net/ copper diffuser
Posted in care, la chamba cookware | 2 Comments »
Chicken Pot Pie Recipe
August 20, 2007 by Nathalie Herling.
Besides making fabulous eggs and frittatas, the La Chamba blackware chicken pot is a skillet that can make a mean and pretty chicken pot pie.
2 large Shallots chopped fine
4 T olive oil
¼ of a pepper chopped
1 chopped hot pepper (optional)
1 stalk of celery with leaves chopped
1 peeled carrot chopped small pieces
4 lg mushrooms
1 potato chopped into small cubes
1 clove of garlic chopped or pressed
1 large cutlet of chicken cut into bite size pieces
1 t of paprika
1.5 t of flour
A bundle of available fresh herbs like basil, parsley, rosemary, thyme, oregano about 4 T total.
1 T of Vegeta
pepper
1 1/2 C of water’
1/4 C of peas
Your favorite crust recipe
Sauté the shallots, pepper, celery, carrots, mushrooms until slightly tender. Brown the chicken, add the potatoes, paprika. Add a little more olive oil if necessary to coat the veggies and chicken, sprinkle the flower over the full mixture and cook for a few minutes, stirring. Add 1 ½ C of water and add herbs and Vegita (chicken broth cube will work). Cook down until you have a nice moist broth. Put aside…
Then take the La Chamba chicken pot and grease lightly. You can use a ready made crust just fine… I try to make a good homemade whole wheat crust (one without sugar…not my forte so please contribute your recipe) I put crust on the bottom of my chicken pot pie… nostalgia for 3 for a dollar frozen pot pies when they still but dough on the bottom and the top of the pie… cheap blasphemy. Line the vessel with a crust. Poor in the chicken vegetable mixture… then put your crust top on the top, flute edges and make slits. Warning this recipe does not taste or have the pasty old fashion taste of the packaged chicken pot pie…More healthy homemade flavor.
Put in the oven for 30 to 45 mins to get the crust nice and flaky.
Enjoy!!!
Posted in recipes, la chamba cookware | No Comments »
Call for La Chamba Recipes
August 18, 2007 by Nathalie Herling.
Please send me your cooking experience, photos and recipes using La Chamba. I would like to include them here and will link back to your site if you like.
Any comments, experiences are very welcome.
Thanks,
Nathalie Herling
Posted in recipes, la chamba cookware | No Comments »
South American Style Fish Stew
August 11, 2007 by Nathalie Herling.
Inspired by a Columbian Fish Stew
3 T olive oil
3 cloves of sliced garlic
1 med white and 1 med red onion chopped.
1 green, red or yellow pepper chopped and seeds removed
2 peel tomatoes cut up in small chunks
1 hot pepper of your choice, whole or chopped
2 mid size sweet potatoes peeled and cut into approx 1 inch cubes
1/3 lb of okra, tops removed and quartered lengthwise
3 cups of vegetable or fish stock
1 T Cumin
1 green plantains cut in 1 inch slices
½ lb of medium shrimp cleaned and de-veined.
1 lb of white meat boneless fish
1 C of cilantro leaves
Juice of a lime
Salt and pepper to taste
Roast the garlic in the olive oil until faintly brown. Add the onions and sauté until transparent. To this add the chopped peppers and sauté around 3 min. Continue to add the chopped tomato, hot pepper and okra.
Throw about 3 tablespoons of fresh cilantro and 1 T of cumin into the stew mixture. Cook for about 5 to 7 min. Add the stock to the stew heat on low and stir for about 10 min. Add the potatoes and cook for another 15 min. Add plantains. Cut fish into bite size pieces add most of the remaining cilantro and the juice of one lime.
Add shrimp and serve as soon as the shrimp is cooked.. Usually 4 to 5 min.
Serve garnished with cilantro and lime. Cooks and looks perfect in a La Chamba Fish Stew Pot.
Posted in seafood, latin, recipes, la chamba cookware | No Comments »