more clay pot cooking!!!

[michelern]

After the thread luv2cook posted about a curried chicken recipe in the clay pot, I began thinking.......I've had my clay pot for THREE YEARS and I have never made anything in it. How depressing! My DH and I had such high hopes for it but that soon fizzled. So, I'm wondering. What other clay pot recipes do you have to share????? Thanks!

Michele

[Wendy w]

Here's an old thread:

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=1413&highlight=clay

and another:

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=7490&highlight=clay+cooker

[michelern]

Just bumping this up.....Thanks!

[Missi]

I reviewed the Curried Chicken recipe that Luv2cook posted on that same thread. It is really easy and so good. Here are a few other recipes I have collected. Dust that clay pot off and get to cooking!

* Exported from MasterCook *

Clay Pot Eggplant Parmigiana

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Clay Pot Main Dish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 firm eggplants
1 lb. fresh mozzarella -- sliced
1 small onion
basil leaves
1 garlic clove -- crushed
6 Tbs. parmigiano
olive oil
flour
1 lb. ripe tomatoes
salt -- pepper, pinch of
sugar.

Wash the eggplants, remove the stems, and cut into slices lengthwise, not thicker than 1/2 ". Place the slices on a large platter, slightly on an angle. Sprinkle them with salt, place a weight on top, and let stand for about 1 hour. Turn the oven at 400F. In the meantime, brown the onion and the garlic in oil in a clay pot in the oven, then add the tomatoes and let simmer for about 1/2 hour stirring frequently. When this is done, pass through a sieve and add a pinch of salt. Cut the mozzarella into very thin slices and let them dry on a cloth. Chop the basil and mix it with the parmigiano. Wash the salt off the eggplant and dry them. Dredge in flour and fry in very hot oil, turning them to brown and when both side are done, lift them out and drain on a paper towel. Preheat the oven to 375 F. Coat a clay pot with olive oil and put in a layer of eggplant. Sprinkle with parmigiano, pour on a a layer of tomato sauce, and cover with slices of mozzarella. Repeat this layering until all the ingredients trave been used, then cover with tomato sauce, sprinkle with more grated parmigiano and bake for about 30 minutes.

Source:
"From "Cooking in Clay" by Irena Chalmers, Potpourri Press,
Greensboro"

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NOTES : This dish is very good hot or at room temperature and makes a good antipasto. Zucchine alla parmigiana can be made in the same way, substituting zucchini for eggplant. It is a good idea to cook the sauce in the oven and not at the top of a stove, at times the overboiling destroys the texture of the finished sauce.



* Exported from MasterCook *

Clay Pot Root Squash & Vegetable Soup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Clay Pot Soups


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small butternut squash -- cut into quarters &
deseeded
1 red bell pepper -- halved & deseeded
1 yellow bell pepper halved & deseeded
2 red onions -- peeled & cut into
quarters
2 large tomatoes -- halved
2 garlic cloves -- peeled & minced
1 Sprigs fresh rosemary or 2 tsp dried
1 quart fresh vegetable broth
salt & black pepper
1 sprigs rosemary to garnish

Presoak claypot as directed. Arrange the squash, bell peppers, and onion in the base of the pot. Arrange the tomatoes on top, and sprinkle over the minced garlic and the rosemary. Cover and place in a cold oven. Set the oven to 425. Cook for 1 hr until the vegetables have softened.

Carefully remove the vegetables from the pot. Scoop out the flesh from the squash and place in a blender with the onion, garlic, tomatoes and 3 cups broth. Blend until smooth.

Shred the bell peppers. Place in a large saucepan along with the pureed vegetables and remaining broth. heat through for 4-5 minutes until hot. Check the seasoning and serve into warmed soup bowls. Garnish with rosemary and serve w/toasted bread.



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* Exported from MasterCook *

Clay Pot Chicken and Vegetables in Herbs and Wine

Recipe By :Teresa Steinert
Serving Size : 6 Preparation Time :0:00
Categories : Clay Pot Main Dish, Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 cloves garlic
3 sprigs thyme
2 sprigs rosemary
1 whole chicken -- 5-6 pounds
1 1/2 cups dry red wine
3 slices bacon -- diced
1 teaspoon salt
1 teaspoon pepper
1 pound red potatoes -- small and halved
12 ounces baby carrots -- 2 cups
8 ounces celery root -- 1 inch chunks
8 ounces boiling onions -- small
1 tablespoon margarine -- melted
8 ounces mushrooms -- 2 cups
1 tablespoon cornstarch

Place 3 cloves garlic, thyme and rosemary in cavity of chicken. Truss
chicken and place in Ziploc bag. Pour in wine and refrigerate overnight,
turning occasionally. Soak top and bottom of pot in cold water for 30
minutes. Meanwhile, over medium heat cook bacon until brown and crisp.
Drain on paper towels, reserve drippings. Drain pot. Remove chicken from
bag and place breast side up in pot. Add wine, bacon pieces, and sprinkle
chicken with half of salt and pepper. Cover with top, place on the bottom
shelf in cold oven. Set temperature at 450 degrees for 1 1/2 hours.
About 30 minutes before chicken is done, in shallow baking pan toss
potatoes, carrots, celery root and onions with butter and 1 tablespoon
reserved bacon drippings and remaining salt and pepper. Place on upper
shelf in oven; cook 20 minutes, stirring occasionally. Add mushrooms,
cook 5 more minutes, until tender and lightly brown. When chicken is
done, remove from oven. Remove chicken to platter; pour cooking liquids
into saucepan, skimming off fat. Spoon vegetable into clay pot, place
chicken back on top. Return to oven without cover. Cook 10 to 12
minutes, until skin is brown and crisp. Meanwhile, stir cornstarch into
cooking liquids; bring to a boil over medium-high heat. Reduce heat to
medium-low; cook about 3 minutes, stirring occasionally, until slightly
thickened. Serve chicken and vegetables in clay pot with sauce on the
side.





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Suggested Wine: Pinor noir

NOTES : Garnish with additional sprigs of herb, if desired.

[michelern]

Thanks Missi!!! I do need to dust off that pot and get cooking! I've been missing out.