October 29, 2007 by Nathalie Herling.

Geyser Shrimp with Vermicelli and Stir Fry

Sea Thai Bistro in Williamsburg, Brooklyn, NY may be the most popular Thai restaurant in all NYC. This huge modern asian decor restaurant, has long waiting lines most every evening. Know for it good value and style it is easy to see its appeal. It seem an excellent choice to start are new blog area on dining with reviews of restuarants  that feature dishes served (and hopefully prepared) in Clay Pots.

Sea features two dishes on its menu with Claypots:

Geyser Shrimp In Clay Pot Jumbo shrimps, vermicelli and ginger cooked in clay pot with stir-fried mixed vegetables $14.

Seafood Rice pot shrimps, squid and filet of red snapper and organic vegetables in gravy sauce served over jasmine $13.

Served in classic asian sand pots from China.

The Geyser Shrimp was by far the better choice. The Seafood Rice was very unoriginal, boring and probably should be removed from the menu. Had ample seafood but just not much flavor… mostly a big bowl of white rice with some vegetables and seafood on top. What was inside this classic pot wasn’t even prepared in it. Just served that way for effect.

The Geyser Shrimp was a bit more interesting. Made with vermicelli noodles it had a nice brown sauce with a generous quality of ginger and a hit of fish sauce. The dish arrives like it was tossed and haphazardly thrown into the claypot which should have kept the dish nice and hot but is was barly warm. Sadly I feel they could have done so much better with this dish.

I have enjoyed the curries and appetizers at Sea many times and I would not go out of my way to have a claypot dish at Sea. Check back for more restaurant postings… recommendations always encouraged.

Nathalie

Sea Thai Bistro

114 N 6th St, Brooklyn 11211

718-384-8850

Claypot dishes - not recommended

http://searestaurant.com/

Nathalie 

Posted in Asian Clay Cookware, asian, restaurant reviews | 1 Comment »

October 17, 2007 by Nathalie Herling.

Lentils are very nutriscious and easy to prepare. Most varieties are 26% protein and considered one of the healthest foods to eat.

I used a Mexican bean pot to cook the Lentils.

I ordered it through Gourmet Slueth on the web. Excellent price and Gourmet Slueth is a big enthusiast of clay cooking.  I would recommend visiting their site.

Another site that offers clay bean pots is MexGrocer.com

Watch for additional recipes using some of there clayware. I like that I can feel safe they have approved the leadfree aspect of their cookware.

Super Simple Lentils

Bag of Lentils

Garlic - 3 cloves

Cilantro 1/3 of a cup fresh or 1T dry.

1 chopped tomato - or canned is fine too.

 1 vegetable broth cube - can of broth would work but adjust amount of water used.

Salt and Pettper

Rinse a bag of dried lentils… any color of lentils. Put them in about 6 cups of water in the bean pot, add one chopped large onion,  crush or chop the garlic and add with the cilantro dried or fresh, a vegetable broth cube, 1 chopped medium tomato  and salt and pepper to taste. Cook until tender… add water if necessary. 

These lentils are so basic that you could add a spice like cumin for a little more distinctive flavor. Ideal for blending into soups, Indian dishes, or as a quick side dish.

Posted in Where to Buy Mexican Cookware, recipes | 1 Comment »

October 9, 2007 by Nathalie Herling.

6 ripe tomatoes, cored - peeled if you like.

1 onion

1 jalepeno or habanero depending how hot you like your salso

juice of 3 limes

1 clove of garlic

1/2 C fresh cilantro

salt and pepper to taste

Throw all this in a food processor and let it do all the work. Pour in bowl, pull out the chips and enjoy.

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

October 9, 2007 by Nathalie Herling.

Egg Souffle

Separate 6 eggs. Put the egg whites in a mixing bowl and whip at high speed.
Add seasoning, salt, pepper and oregano to the yokes and whip until blended.
Fold in the yoke mixture into the whites.
Pour into a oven proof greased pan… blackware chicken in this case.
Heat on stove for about 3 min on low, then place in pre heated 350 degree oven for about 25 mins or until souffle rises and forms a crusty top.

I used my favorite La Chamba blackware clay Chicken pan. Makes a very pretty presentation for brunch and I found the souffle puffed right up and fit this pan very well. More about the Chicken Pan.

Serve immediately with your favorite cheese sauce

I used 1/2 stick of butter, 1/4 C whipping cream and 1/3 C Cabot Sharp Cheddar Cheese, melted in a double boiler… made one from a soup bowl purched over a clay oval pot.

Posted in brunch, vegetarian recipes, recipes, la chamba cookware | No Comments »