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 »