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.

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April 15, 2009 by Nathalie Herling.

This recipe is super simple and inspired by my childhood visits to my Grandparents, Mame and Pape, in Le Harve, France. We would go to the once rough waterfront which was previously full of sailors and soldiers filled bars when the port was at it peak. Post war the shores have been transformed into many cafes and family run old style bars.  My favorites were the ones with large vats of Mussels. ”Moule” is mussels in French.  Unlimited, huge bowls of steaming moule with baskets of crusty bread could be bought very cheaply. It became my favorite meal next to the bouillabaisse I later discovered. Moule is a very hands on dish. A kids dream as you grab a shell and just start eating. It felt like one could eat a hundred mussels in a sitting with it’s intoxicate aroma of wine and onions and fresh shellfish. The sauce from the mussels was impossible to resist sopping up with the flavorful bread and using the mussel shells as soup spoon scoops to get every last drop of the seafood gravy.  To this day its hard for me to resist not buying a bag of mussels in the seafood section every-time I see one.

Its a great value to serve  mussels. A very inexpensive super quick and easy to prepare appetizer or meal.  All you need is a large pot, ideally a heavy dutch oven type, since it makes the nicest mussel sauce.  Clay pots are perfect for the way they hold the moisture of your ingredients.  I like making my mussels in my fish clay pot… the theme is fun and I can take it decoratively directly to the table.  You can make many different kinds of sauces. tomato, Thai influenced, spicy… be creative… Here is the one that reminds me of my childhood, easy to build upon and tickles my taste buds when I see mussels for sale.

Classic white wine and shallots Mussels

1 bag of mussels

4 big shallots chopped

2 cloves of garlic

1 stick of butter (you don’t have to use this much… but it tastes so good)

2 Cups of Wine or keep adding as much as you like.

1/2 Cup of Water… or more to fill the bottom of your pot with the wine about 1.5 inches.

1 t of salt

1 t of pepper

1 Cup of parsley

Fresh Sprigs of lemon thyme or lemon verbena (optional)

Juice of one lemon… extra for serving if you like.

 A loaf of crusty bread.

 Clean your mussels. Most mussels I buy at the seafood counter seem very clean,  just make sure the straw like beards are removed. Put the clean mussels aside for a later step.

On the stove saute the shallots and garlic in with the butter, until wilted in the pot you are going to cook your mussels.  You can substitute some olive oil or use less butter or even a pan spray depending on your dietary preferences. Each choice will offer you a different flavor but will be good.

Add the water and wine, half the parsley (and hearbs), salt, pepper, lemon, to the big pot and bring to a very hot steamy boil.

Pre heat your oven for the bread. And right before you put the mussels in start heating your bread. While the mussels cook remove and slice or leave the loaf whole for tearing crispy chunks of bread.

Put the mussels in and quickly and tightly cover the pot. Steam for 8-10 min. Do not over cook. The mussel shells should open and your sauce will have reduced a little. Discard any shells that are unopened. Throw the rest of the parsley on top and take to the table in your cooking pot if appropriate or one big serving bowl.

If you would like a thicker sauce. After 8 min remove the opened cooked mussels, keeping covered to not dry out too much, turn up the heat on the broth, reduce to the your desired consistence, add a couple tablespoons of cream and pour over the mussels and serve.

Serve immediately and ladle the mussels into soup size bowls so the sauce can gather in the bottom and easily be absorbed up by the accompanying bread.

Enjoy and be creative.

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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 | No 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 »

January 18, 2009 by Nathalie Herling.

Strong, powerful sauce for over pasta or rice.  Not a gentle sauce kind of recipe but great when a pepper head is seeking a strong beefy pepper fix.

Posted in main course, european, recipes | 1 Comment »

April 8, 2008 by Nathalie Herling.

An Interesting article on how in ethnic communities they are making a conscious health effort to return to cooking in clay over aluminum cookware.

http://www.dailynews.lk/2008/04/01/news27.asp

 Share your comments.

Posted in la chamba cookware | 1 Comment »

March 21, 2008 by Nathalie Herling.

Salmon Steaks stuffed with a Spinach and Cheese mixture, sauted with a simple white wine sauce.
A Super Easy main course dish.
You can make your own stuffed salmon (see below) of if you have a Trader Joes near by they have a very reasonable quick frozen pair in most all there stores. That is what I used in this picture.
2 Trader Joe Stuffed Salmon Steaks defrosted
Chop 4 good size shallots into small pieces.
5 Tablespoons of Butter
1 T of Dried Mexican Oregano - any oregano or basil combo could work
1 t of Corse Groud Black Pepper

On low to medium heat saute down the onions along side the Salmon steaks. I did these about 6 min each side. After you flipped the Salmon steak
add 1/3 a cup of white wine and the
Juice of half a fresh lemon

Remove the steaks when cooked through to a plate and continue to reduce the onion, white wine butter mixture. Just a min or two more.
I returned the Salmon Steaks to the pretty La Chamba Blackware Handled Pan and took the dish directly to the table.

Here is a spinach mixture I could have used if I wanted to buy Salmon Steaks and stuff them from scratch.
Third of a package of frozen chopped spinach, defrosted with moisture squeezed out or better yet a saute about 3 cups of fresh spinach leaves in 2 T of butter and minced clove of garlic. Chop Spinach well and add 1/2 a cup of breadcrumbs, 2 T of milk, 1 egg (optional), salt, pepper. Put in the center of Salmon. I like to put this in the refridgerator for a couple of hours before cooking but not necessary.

The completed dish with garlic green beans and a multi root mashed potato style.

Posted in seafood, recipes, la chamba cookware | 3 Comments »

February 25, 2008 by Nathalie Herling.

This clay Pig Pot from Chilebecame this party dish inspiration. You can bake and go straight to the table. People will love the Pigging out theme and great flavor. Taco Dip-Based on the classic Layered Taco Dip Casserole.

Bean Layer:

One can of Black and one can of pinto beans

1 onion chopped and sauteed

1 teaspoon of cumin

1 teaspoon of Mexican Oregano

 and 1 teaspoon of dried epazote

1/2 teaspoon of salt and a few shakes of ground pepper

1/4 C of fresh cilantro

1 plum tomato chopped

Rinse and drain the beans. Place them in a bowl, add half of the sauteed onions and tomato to the beans and spices. Mash the beans a little. Kind of half mash. And make this the first layer of your casserole.

Salsa Layer

1/2 a Cup of Salsa of your choice (you could use a bottled or make up a fresh Salsa). I recommend a mild one so you don’t burn people from enjoying this dip.

Tortilla chip layer

3 handfuls of tortilla chips.

about two to three big handfuls of crushed up tortilla chips. I didn’t pulverize mine but made them into pieces about the size of a nickel. I use blue corn tortilla chips.

Cheese and Jalapeno Layer

1 C of grated Cheddar Cheese

Half a chopped Jalapeno

Sprinkle the Cheddar Cheese on top of the chips add a few chopped Jalapenos.

Pepper layer

Roast 3 cloves of chopped garlic in olive oil. Or if you have some roasted Garlic around.

1 Green pepper chopped

Add 1 chopped green pepper or the equivalent of a yellow, red and green pepper mixed. My grocery store slices them and offers a medley for around 99 cents that is great for this.  Mix in the same pan you roasted the garlic and remaining sauteed onions. Cook a few minutes to get the peppers to wilt a little and flavors blend.

Olive Layer

1/2 a Can of Pitted Black Olives

Take a half a can of pitted black olives or a small can of sliced black olives and put this over the pepper layer. If the olives are pitted whole cut into slices.

Second Cheese Layer

1/2 a Cup of Grated Cheddar

1/2 a Cup of Monterrey Jack

Sprinkle on top 

Put the cassarole in the over at 350 degrees for 35 min.

Remove from oven and coat with:

Sour Cream Layer

1 cup to 1.5 cups of sour cream

2 t cumin

1 t Mexican Oregano crushed

2 t chili powder

salt and pepper

Take a half a large container of Sour Cream and and add 2 t of cumin, 1 t of Mexican Oregano, 2 t of chili powder, some salt and pepper and mix.

Cover the top of the hot Taco Layers with this seasoned sour cream.

Guacamole Layer

See other recipe, mid way down page.

In the mean time make a Guacamole with at least 2 Avocados. Blending in a food processor is a good way to get a nice silky consistency for this recipe.

Take the Guacamole and carefully put in the middle of the sour-cream and spread around trying not to disturb the Sour Cream too much. I like to leave a rim of sour cream around the guacamole layer.

Fresh Garnish Layer

1/4 a Cup of Chopped Cilantro leaves

1/2 a green pepper chopped or a mix of red, green and yellow peppers if available.

2 green onions with the white parts chopped

1/4 Cup of sliced black olives

Mix all these 4 ingredients and sprinkle over the top.

Serve with a spoon and a big bowl of Tortilla Chips for dipping or just adding to the yummy mixture.

You can also make this with meat by cooking up some ground beef, add traditional taco seasonings and half an onion. Chipotle seasoned pieces of chicken can also make this more of meat eaters meal.

Time for everyone to Pig Out and they will!!

Posted in appetizers, Pomaireware, latin, recipes | 2 Comments »

February 24, 2008 by Nathalie Herling.

Really easy to make and great with cocktails, particularly your favorite Margarita or serve as an appetizer to a tropical dinner. Fried Green Bananas, topped with Guacamole and dusted with Mexican Cheese.

For your Banana Boat bottom

2 Large Green Bananas

2 cloves of minced Garlic

Oil for Frying

Cut the ends of the Green bananas off. Then run a knife slice through on side of the banana peal. Just the peal. Green bananas can be a little hard to peal but try to keep the peal from getting into too small of pieces when you take it off the banana, we will use the peal later.

Slice the banana into one inch slices. Fry both sides of the banana slices in a light coating of oil for about 1 to 2 min to make them more tender. I used a La Chamba lipped plate or a baking pan would work. 

Once the banana started to soften, remove it from the pan and put it between 2 pieces of the on the inside of the banana peel and with the palm of your hand press down gently to flatten the banana slice to about 1/4 of an inch. You could use a wooden banana press for this too but I like using the peel the most. 

Add the garlic to your oil and You should be able to gently remove the little flattened banana “pancake” back to the oil for crisping. Make about 16 or 20 from your two bananas.

You now have a little banana chip as a base for your guacamole.

If you have the time and want to be a little fancy, take the banana chips right when they come out of the oil from crisping and with small muffin cups, gentle push on the banana chips to mold to the shape of the muffin cups to make little banana cups… or boats.

Make your favorite Guacamole blend or here is mine

1 large or 2 small avocados

A plum tomato chopped

half a jalapeno minced

1/4 of an onion minced

half to all of a lime juice

1/8 of a cup of minced cilantro

dash of cumin

2 teaspoons of my favorite hot sauce (not that much a fan of Tabasco but could work).

Salt and pepper to taste

Mash the avocado up and add all the rest mix.

Put a dollop of the Guacamole on the top of each Banana Chip and dust with Queso Cotijo Anejo. I find this cheese to taste the best and be an important topping to this appetizer with its salty almost parmesan like quality. Seems to bring all the topping and bottom together really well.

Serve immediately. Particularly if you have the Margaritas ready. Check out these Cranberry Margaritas.  Salud!

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

February 23, 2008 by Nathalie Herling.

This is one of my favorite La Chamba ideas… so simple and yummy.  At the New York Gift Show Priscilla, was visiting the La Vida Verde booth and we were fortunate to get to catch her on video sharing her fabulous idea for a stove top to table top great Spinach Salad. Priscilla has been selling La Chamba in her festive, beautiful gallery called The Giraffe Gallery in Washington State.

5 Cups a lb of Fresh Spinach Leaves

3 Strips of Bacon cut up into pieces (Turkey bacon works fine here too).

3 Tablespoons of Olive Oil

2 Teaspoons of Balsamic Vinegar

Salt and Pepper to Taste

1 Minced Garlic Clove

1/2 chopped green or red pepper

Watch the video and enjoy!!!

My only change is start the bacon first in the pan. I cut the (turkey) bacon into small pieces and cook fully then add the other ingredients.
Here she is making it in a La Chamba large bowl, I make my Spinach salad in a La Chamba Wok which is equally successful.
I like how the clay lightly holds the heat and just ever so lightly wilt the Spinach Leaves.

Thank you Priscilla for your brilliant idea for making this Spinach Salad.

Visit her website, The Giraffe Gallery,  for some more culinary treasures and check out the other Creative Clay Cooking blog entry “Can You grill a steak in a clay pan?” she helped inspire with her special  Giraffe Salt blend.

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