Feeds:
Posts
Comments

Posts Tagged ‘clay pot cooking’

In My Kitchen, August 2012

Posted in In My Kitchen, tagged , , , , , , , , on August 1, 2012| 93 Comments »

In my kitchen…

…is dark golden hazelnut praline. These pieces were eaten straight, and the rest went into a large batch of dark chocolate…

In my kitchen…

…are new beechwood utensils from Chefs’ Warehouse. After several years of using silicone spatulas, we’ve gone back to wooden spoons…

They’re made in France from sustainably harvested timber…

In my kitchen…

…is a simple lemon bar, made with June’s shortcrust pastry…

…Katey’s lemons from her new garden…

…and a recipe from Chicken and Egg by Janice Cole. If you have chickens in your backyard, this is the book for you – the recipes are quite good, but the stories are just fabulous…

In my kitchen…

…are 73 mini chocolate chip cookies…

Here’s a cherry tomato for scale…

In my kitchen…

…and two different butters. This Italian one was bought at Johnny’s shop…

It’s very tasty – quite salty and pale in colour…

The next one is a completely Australian product – Pepe Saya butter is handmade in nearby Tempe using organic cream from Country Valley in Picton, NSW and seasoned with Murray River Pink Salt…

It’s absolutely delicious! At $8.50 for 225g, it’s not cheap, but I think it’s worth it to a support a local company that’s striving so hard for quality…

In my kitchen…

…is lemongrass from the garden.  We’ve just divided up our large clump – it was suffering a bit from all the rain…

In my kitchen…

…is a dedicated clay pot cookbook, by Paula Wolfert. Given the number of Römertopf and Emile Henry pots I own, I felt it was a justifiable purchase!

  . . . . .

Tell me, what’s happening in your kitchen this month?

If you’d like to do an In My Kitchen post on your own blog, please feel free  to do so. We’d love to see what’s happening in your kitchen this month!  Please link back to this blog, and let us know when your post is up, and we’ll add it to our monthly listing.

. . . . .

Here are this month’s posts…

Siobhan @ Garden Correspondent

Christine @ Food Wine Travel

Johanna @ Green Gourmet Giraffe

Sue @ Sous Chef

Mel @ The Adventures of Miss Piggy

Tania @ My Kitchen Stories

Emilie @ The Clever Carrot

Claire @ Claire K Creations

Pamela @ Spoon Feast

Misky @ Misk Cooks

Mandy @ The Complete Cookbook

Linda Maree @ My Garden Feast

Mrs Mulberry @ Mulberry and Pomegranate

Heidi @ Steps on the Journey

Anne @ Life in Mud Spattered Boots

Pam @ Grow, Bake, Run

Tandy @ Lavender and Lime

Jane @ The Shady Baker

Lorraine @ Not Quite Nigella

Lizzy @ Bizzy Lizzy’s Good Things (Anniversary Post!)

Glenda @ Passion Fruit Garden (check our her Sydney shopping spree!)
. . . . .

Read Full Post »

Römertopf

Posted in Food & Friends, In My Kitchen, tagged , , , , , on August 1, 2009| 12 Comments »

romertopf

I’ve admired these Römertopf clay bakers for years, but could never bring myself to fork out the $90 plus required to own one.  So when Peters of Kensington had them on sale recently for $39, it wasn’t a hard decision to make.  Well, it wasn’t hard for me, but Pete took some persuading,  since our kitchen is bulging at the seams.  This certainly is a bulky piece, but oh so very gorgeous.

The whole pot is made from terracotta and needs to be handled with a little care.  Ingredients go in cold, then the covered pot is placed in a cold oven and brought up to cooking temperature gradually.  If you move it  from hot to cold (or vice versa) too quickly, it will crack.  It’s not safe to go on the gas hob, but it’s fine in the microwave, although I’m not sure it will actually fit.

On the up side, it’s completely dishwasher safe, which makes it much easier to clean than the bulky Le Creuset pots we have.  It also produces tender, succulent meals, which are dead simple to prepare.  The pot and its lid are soaked before use, allowing the porous terracotta to absorb water, which it then uses to steam the meal as it bakes.  This enables you to cook with less oil – it also means that cooking times are a bit more flexible, and that things rarely burn in the pot.  The glazed interior should prevent the pot  from absorbing too many odours, although the manufacturers recommend that you buy a separate one for fish.

romertopf5

I’ve used the Römertopf a dozen times since it arrived in the mail.  It’s only been a month, but I’ve  become hooked on the ease of cooking it provides.  I can fill the pot up with raw ingredients, put it into the oven, then pull out a perfectly cooked meal two hours later.  And I’ve finally found a place to store it, after Pete objected to it living on the cereal shelf…

. . . . .

Römertopf Bakers – Revisited

Read Full Post »

    • %d bloggers like this: