Thursday, November 29, 2007

Beef in Red Wine Sauce

3 medium onions, sliced
4 medium carrots, peeled, sliced, 1/4 inch thick
1 cup ham julienned
3 pounds beef, cut in 1 inch cubes
3 cloves garlic, minced
1 teaspoon thyme, dried
1/2 teaspoon rosemary leaves, crumbled
1/2 teaspoon marjoram
1 bay leaf
1 tablespoon salt
1/4 cup brandy
1 1/2 red wine
1 can tomatoes, with liquid, chopped

Combine all ingrediants except tomatoes in large bow. Refrigerate covered 2-3 hours.

Soak top and bottom of a 3 1/4 quart clay cooker in cold water for about 15 minutes and drain.

Transfer beef mixture to cooker. Add tomatoes with liquid. Place covered cooker in cold oven.

Bake at 425F, stirring once or twice until beef and carrots are tender, approx 2 1/2 to 3 hours.

Serves 6
Purchase your Romertopf Clay Cookware and Recipe Book here:

Tuesday, November 27, 2007

Roast Chicken & Peppers

3 1/2 lbs chicken
pearl onions
1 small red pepper, sliced
1 small green pepper, sliced
1 clove garlic
4 oz baby sweet corn
4 oz button mushrooms
4 oz green beans
1 tbsp tomato puree
salt and pepper to taste
3-4 sprigs of fresh thyme (or 1 tsp dried thyme)
6 oz red wine or chicken stock

Soak the Romertopf in cold water for approx 15 minutes.
Place the chopped garlic, sprig of thyme and salt and pepper inside the chicken.
Place chicken in the Romertopf and surround with onions, peppers and more sprigs of thyme and salt and pepper.
Mix the tomatoe puree with the wine or stock and pour over the chicken.
Place in a cold oven and cook at 400F for one hour.
Remove pot from oven and add sweet corn, sliced mushrooms and green beans, cook for an addition 30 minutes or until done.
Remove the chicken and vegetables and keep warm.
Strain off the sauce, reduce if necessary.
The amount of sauce can be increased by adding 5 oz of chicken stock to the sauce and thickening with 2-3 tsp flour dissolved in 3 tbsp cold water. Whisk well until the sauce is brought to the boil and thickens.
Adjust seasonings and serve with chicken and vegetables.
Boiled new potatoes, sprinkled with chopped parsley, are a delicious complement to this meal.

Serves 6

Purchase your Romertopf Clay Cookware and Recipe Book here:

Pot Roast with Cider

3lbs pot roast
2 medium carrots, peeled and cut into 1 inch chunks
4 small turnips peeled and quartered
3 medium zucchini, cut into 1/2 inch rounds
1 large onion, sliced
2 garlic cloves, crushed
4 bay leaves
2 tbsp chopped parsley
salt and pepper to taste
8 oz dry cider, or beef stock
1 tbsp flour

Soak both the top and bottom of your Romertopf roaster in cold water for about 15 minutes.
Place the sliced onion, 2 bay leaves and garlic in the pot.
Place the beef on top and surround with carrots and turnips.
Place the last two bay leaves on top of the meat, add the parsley and season to taste.
Pour the stock or cider over the meat and place pot in a cold oven.
Heat the oven to 400F and cook for about 1 hour.
Remove the pot and add the zucchini. Return to the oven for a further 40 minutes.
Remove from the oven and test the meat with a fine skewer, it should enter easily.
Lift the meat and vegetables out of the pot and keep warm
Drain off the sauce.
For more sauce with the meat, increase the amount by adding 5 oz of beefstock to the sauce and thickening it with 2 - 3 tsp of flour dissolved in 3 tsp of cold water. Whisk well until the sauce is brought to the boil and thickens. Check seasoning and strain into sauce boat.
Serve with the beef.

Serves 6

Purchase your Romertopf Clay Cookware and Recipe Book here:

Romertopf Clay Bakers TerraCotta Bakeware Care Guide

Care and Use Directions

Before using for the first time, wash thoroughly with hot water. Do not use soaps.

Each time you use your Romertopf Clay Bakeware, immerse both the top and base in cold water for about 15 minutes. Pour off excess water.

After adding all the ingredients place your Romertopf in the center of a COLD oven.

DO NOT ADD COLD LIQUIDS once the Romertopf is hot.

Regular recipes usually can be converted for clay pots by increasing the cooking temperature by 100F and deducting one-half hour of cooking time.

Romertopf is ideal for the microwave. Because microwave ovens vary to such a great degree, use the oven manufacturer's guidelines for cooking times.

To keep your Romertopf in top condition for many years, take care not to shock it by moving it from one extreme temperature to another.

Use pot holders or oven mitts to move your Romertopf when it is hot, and place it on a trivet, mat or folded dishtowel when moving it out of the oven.

Cleaning, use hot water only, and a stiff natural bristle or nylon brush, or a nylon scouring pad to clean after each use. Do not use soaps; a little baking soda will cut any grease. Never use cold water when the Romertopf is hot.

When not in use, keep the Romertopf in a place where the air circulates. Place lid upside down on top of base when storing, to allow air to circulate inside the bottom of the roaster.

Don't use the Romertopf on an open flame or hot cooking plate. Your Romertopf is designed for oven and microwave use only.

Use one Romertopf for fish and a separate one for meats, to keep the flavors separate.

Purchase your Romertopf Clay Cookware and Recipe Book here:

Monday, July 9, 2007

Meatloaf Recipe for Clay Pot Cooking

One of the best main dishes to cook in a clay pot is meatloaf. You can use the same ingredients that you would if you were making the meatloaf in a casserole dish, but you may have to bake the loaf a little longer to solidify all the ingredients.

First soak your clay pot in water for at least 15 minutes.

1 lb ground beef
1 lb ground pork
2 eggs
1 cup breadcrumbs
1 onion, chopped
2 cloves garlic, chopped
1/2 cup iced water
1/2 cup ketchup
2 tbs brown sugar
1 tsp red wine vinegar

Mix all ingredients except for ketchup, brown sugar, and cider vinegar in a large bowl. Mix salt, pepper, or other seasonings to taste. Pat the ingredients into the clay pot, then mix remaining ingredients and spread on top of the meatloaf. Bake for about an hour and a half at 400F.


Clay Cookware and Recipe Book here:

Saturday, July 7, 2007

Use and Care of Romertopf Clay Pot Cookware

If you have just purchased or received a new clay pot and have no idea what to do with it, you are not alone. To get started, you may need suggestions for preparing savory and nutritious meals with your new clay cookware, as well as where to purchase your Romertopf clay pot.

Most clay pots are unglazed, and before you use your pot for the first time, you should soak it for at least half an hour, so that the moisture will be retained in the foods you cook. For subsequent uses, soaking the pot for about fifteen minutes should be fine. The majority of clay pots that you can purchase are for oven use.

Always place your Romertopf in a COLD oven. Never place it on an open flame, or a hot cooktop.

For cleaning, clay pots usually only need to be hand-washed, in hot water, do not use soap, to cut grease use a small amount of baking soda.

Cooking meats is one of the main uses of the clay pot, but you should avoid cooking fish or meats with strong seasonings like pepper or curry for the first use of your pot. It will take a while to get the taste out of the pot. Over time, clay pots will become seasoned and darken each time you cook with them. Because of the pot's ability to keep food moist and savory while cooking, it is not necessary to add excessive seasonings, butter or salt to your food. Because you do not have to add water to boil your food, your dish will retain all its nutritious qualities.

Recommended clay pot recipes include tuna steak, beef stew, chicken and rice, or even a dessert, like apple crisps. Vegetarian, baked pasta, or casserole dishes can be prepared in a clay pot as well; the crispness and color of vegetables will be retained throughout cooking, and casseroles are less likely to become dry when baked in a clay pot.

Purchase your Romertopf Clay Cookware and Recipe Book here:

Friday, July 6, 2007

Panini Recipe - Panini Caprese

A classic southern Italian salad called caprese combines fresh white mozzarella, sliced tomatoes, and basil. Here, the same ingredients bring the feeling of summer in Italy to a panino. An added touch is sprinkling of aromatic dried oregano, an herb at home in the sun-baked Italian south. I like to grill the inside of the bread lightly, which keeps the panini crisp.

1 large ball fresh mozzarella, about 1/2 pound
2 large rolls, round or baguette-shaped
extra-virgin olive oil
2 medium tomatoes, ripe but firm, cored and sliced
salt and freshly-gound black pepper to taste
dried Mediterranean oregano, such as Greek oregano
8 basil leaves

Cut the mozzarella in slices and place on folded clean tea towels.

Meanwhile, slice the rolls in half horizontally, Place bread cut-side down on a grill, until lightly toasted. Drizzle both sides of the bread with olive oil.

Arrange tomatoes on bottom halves of rolls. Season with salt and pepper, a sprinkling of oregano, and a drizzle of olive oil. Arrange the mozzarella on top of the tomatoes. Season again with salt, pepper, oregano, and olive oil. Top with the whole basil leaves. Cover with the top halves of the rolls. Grill to perfection.

Serves 2

Purchase your Panini Grill at

Tuesday, July 3, 2007

Paternayan Persian Needlepoint Yarn

Paternayan Persian Needlepoint Yarn

American immigrants, Harry and Karnick Paternayan began producing 3 strand, 2-ply persian, 100% virgin wool in England over 75 years ago. The yarn is now produced by JCA using the same New Zealand wool and maintaining the exact same spinning process in England. Because of its long-fibered wool and spinning process, the yarn exhibits great strength and resilience which prevents the yarn from breaking and fraying during stitching. The yarns are available in 418 colors.

Paternayan persian yarn is well known the world over for it's superiority for needlework such as embroidery, needlepoint and cross stitch. This yarn exhibits great strength and resilience which prevents it from breaking and fraying during stitching - a common weakness is lesser yarns. The yarn was once used for the repair of Persian rugs.

Purchase your Paternayan yarn here

Basil Pesto Panini Sandwich Grilled

Basil Pesto Panini Sandwich Grilled

1 slice focaccia bread, cut in half horizontally
1 tablespoon mayonnaise
2 teaspoons basil pesto
2 tablespoons sun-dried tomato pesto
1/4 cup roasted red peppers
1/2 cup crumbled feta cheese
1/2 cup fresh basil leaves

In a small bowl, mix together mayonnaise and basil pesto; spread onto one half of bred. Spread other half with sun-dried tomato pesto. Arrange roasted red peppers on bottom piece. Sover with feta cheese, then fresh basil. Top with remaining slice of bread, grill.

Serves: 1

Purchase your Panini Grill at

Clay Pot Recipes - Baked Halibut

Baked Halibut

2 Tbs. olive oil
4 halibut steaks
1/2 cup breadcrumbs
2 Tbs. fresh parsley, chopped
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
4 cups cold water
4 lemon slices

Soak clay pot and its cover in water at least 15 minutes. Coat bottom of pot with oil and add fish. Combine remaining ingredients, except lemon, in a bowl. Season with salt and pepper to taste. Cover pot and put in cold oven. Bake at 450F for 20-30 minutes until fish flakes easily. Serve garnished with lemon slices.

Serves: 4

Find the perfect Clay Pot for baking fish here

Saturday, June 30, 2007

Clay Pot Recipes - Sweet 'N' Spicy Spareribs

Clay Pot Sweet 'N' Spicy Spareribs

4 pounds meaty spareribs
8 carrots
1 onion, finely chopped
2 tablespoons clear honey
juice of 1 lemon
1 tablespoon curry

Place spareribs in soaked clay pot. Cut the carrots in half, then quarter the pieces lengthways. Add the carrots and sprinkle the chopped onion over the top. Mix together the honey, lemon juice, curry powder, salt and pepper, trickle the mixture evenly over the spareribs. Cover the pot and place in the cold oven. Set the oven at 475F. Cook for 1 hour.

Transfer the carrots to a serving dish and keep hot. Rearrange the spareribs and baste them with the juices, then cook, uncovered, rearranging the ribs once more, for a further 20 minutes, or until well browned. Service piping hot.

Serves: 4

Purchase Romertopf Bakers and Cookbooks at

Clay Pot Recipes - Orange Chicken

Clay Pot Orange Chicken

1 (3 - 4 pound) chicken
1 clove garlic, crushed
2 medium oranges, peeled and sliced (reserve rinds)
1/2 cup orange juice
1/4 cup soy sauce
1 teaspoon grated fresh ginger root
1/2 teaspoon ground allspice
1 tablespoon brown sugar

Presoak clay pot top and bottom, in water for fifteen minutes. Wash chicken, inside and out, under running cold water. Rub inside of chicken with salt, pepper and pressed garlic. Stuff with peeled orange slices. Place chicken in pot, breast side down. Grate orange rind and sprinkle over chicken. Add orange juice, soy sauce, ginger, allspice and brown sugar. Place covered pot in cold oven. Turn temperature to 480 degrees F. Cook 90 minutes. Ten minutes before done, remove from oven, pour liquid into saucepan. Return the pot, uncovered, to oven for final 10 minutes to brown the chicken. Meanwhile, bring sauce to a boil and thicken with arrowroot. You may want to add a bit of brown sugar to the sauce, to taste.

Serves: 4

Cooking with Romertopf Clay Bakers avoids over-cooking while it eliminates the need for added fats. Soaking Romertopf in water before it is placed inside the oven allows it to create and maintain moisture that cokks recipes to perfection, while preventing the nutrients from escaping.

You can purchase Romertopf Bakers and Cookbooks at

Friday, June 29, 2007

Romertopf Clay Bakers and Roasters

Natures Oven

Cooking With Romertopf Clay Bakers
Clay pot cookery can be traced back thousands of years, when food in earthnware pots were put in the flowing ashes of an open fire. What was important was the taste of the food. The Romans, lovers of good wine and good food, used pots made of special type of earthenware.

A nutritious diet is essential in maintaing good health, but foods can loose nutritional value when preparation processes allow valuable nutrients to escape. Voila! The Cooking With Romertopf Clay Bakers clay pot is an "easy cooking method that seals nutrients in and allows one to cook with low fat.

Cooking with Cooking With Romertopf Clay Bakers avoids over-cooking while it eliminates the need for added fats. Soaking the Romertopf in water before it is placed inside the oven allows it to create and maintain moisture that cooks recipes to perfection, while preventing the nutrients from escaping.

Meats can be trimmed of all fat and poultry can be cooked without skin and still come out moist, tender, flavorful and browned with no need for basting. Meat, potatoes, rice and vegetables can all be cooked together to make nutritious and flavorful one-pot meals, or then can be prepared separately.

Cooking With Romertopf Clay Bakers cooking not only saves nutrients, but also saves time. Simply soak the Cooking With Romertopf Clay Bakers in water for 5-10 minutes, place ingredients inside and place the entire pot in a cold oven set a 400-450 degrees. Then just walk away. Workout, play with the kids, or soak in the tub for 45 minutes to an hour the Romertopf needs to cook your meal to perfection.

Cooking With Romertopf Clay Bakers clay pots are available in a variety of sizes, from the Maxi, which holds a 17 lb Turkey to a 2-4 lbs capacity pot. They are unglazed to ensure perfect absorption, so that ample moisture is available in the cooking cavity.

Cooking With Romertopf Clay Bakers is manufactured to meet the original German standard for quality, longevity and safety. The strictest of supervision ensures that Romertopf's natural terra cotta contains no lead or cadmium.

Cooking With Romertopf Clay Bakers is made of special porous clay and is unglazed inside and out, allowing it to "breath" during cooking. By soaking the pot in water before cooking, moisture is absorbed by the clay. Moisture is released during cooking, penetrating and blending with the natural food juices, increasing flavor, and tenderness-enhancing aroma.

The Cooking With Romertopf Clay Bakers is primarily designed to be used in regular ovens where it gives you the most delicious and exciting gourmet dishes you have ever dreamed. Cooking With Romertopf Clay Bakers can also be used in a combination microwave oven with conventional heat. Follow the recommendations of the manufacturer for time and temperature.

Cooking With Romertopf Clay Bakers uses engineered packaging in order to practically eliminate breakage. A major difference to other manufacturers.

Cooking With Romertopf Clay Bakers has also enhanced the use of cooking with Clay Bakers by introducing new cookbooks like the "Consumer Guide Cook Book", followed by "The Complete Guide to Claypot Cooking" and "The Good Health Low Fat, Low Sodium, Clay Pot Cook Book". Cooking With Romertopf Clay Bakers can achieve tasty meals without the addition of salt and/or fats.

You can purchase Romertopf Bakers and Cookbooks at

Monday, January 8, 2007

Toilet Training My Cat

How I Toilet Trained My Cat

Well I just scooped my last cat poop from the litter box, and threw the litter box in the dumpster. My cat Warrior is now toilet trained.

One day, after cleaning a very offensive and foul smelling litter box. I asked my self ,"Who is the master here, me or my cat". Clearly it was my cat Warrior. Here I am, cleaning up after him, feeding him, brushing his fur etc.

So off I went surfing the internet to find information on ways to toilet train a cat.

I found the perfect item called Kitty Whiz at I ordered it and no sooner had it arrived at my home and Kitty Whiz on the toilet seat but Warrior immediately started inspecting it, it met his approval and Warrior's toilet training began.

Wow! It was so easy. I asked my self, "Kitty Whiz where have you been all my life?" In less than a week Warrior was toilet trained and using the toilet like a pro.

I am no longer a slave to the disgusting cat box. I am saving money by NOT buying cat litter and my house does not have the ever present "cat box odor".

Everyone listen, stop with the cat box already. Toilet train your cat with Kitty Whiz which you can buy at

Have fun talk with you later.