Posted on 03/03/2019 3:47:44 PM PST by Jamestown1630
If you scroll down a bit on this link there’s a tagine recipe for the Romertopf. https://www.kitchenkapers.com/pages/focus-on-the-romertopf-roaster
It sounds so, so good.
That looks like mine. I got it at the brick-and-mortar thrift - perfect condition ;-)
Daughter made a stew? last nite; Beef stock, various seasonings (use your favorites), browned ground beef, carrots, celery, 1/4rd spuds, tomato pieces, zucchini and cabbage.
ssave
I must be vintage. (Well, yes, I know I am). Ha!
That’s the Romertopf I have including the booklet. Good times! I also remember there was a Schlemmertopf cooker. My spelling may be off. I’ll have to look it up.
Supposedly these pots are good for baking bread. I’m going to be busy the next few days.
That’s a good link. I’ve wondered how no-knead bread would work in it. I ruined my husband’s Lodge enamelled Dutch oven trying bread in it - didn’t realize I should put parchment in first. I guess I’d put parchment in the Romertopf, too.
Dat’s cheap!
Wow! I’m surprised that ruined a Lodge. I’ve seen so many recipes for bread in that Dutch oven. I was always tempted but never got around to trying it. I guess that the knob on the lid wasn’t metal kept me from trying it it. Now I’m glad I didn’t. Thanks for the parchment tip.
Peri Peri shrimp.
Shell on shrimp 2 lb. Tablespoon peri peri. A head of garlic, crushed. Stick of butter. In a large skillet on low melt the butter. Add the flavorings. When melted add the shrimp and coat well. Wait for the shrimp to cook on medium low. Cocktail sauce, homemade of course. As a side, cut an artichoke in half. Scrape out the choke with a spoon. Wrap the halves in had foil after drizzling with olive oil and putting a clove of garlic in the well and a sprig of thyme on top. Roast at 425 for 45 min. As a dipping sauce for the leaves a half stick of melted butter with a generous amount of garlic powder and Worcestershire sauce.
Lots and lots of paper towels. It is a messy meal. Very messy, but worth it.
Etsy’s asking 89.95....hope you got a better buy.
I’m sure it works much better in a well-seasoned, plained cast iron casserole - but it burned the enamel on the Lodge and weakened it and it started to all peel off. I’d use parchment anyway. When you make no-knead bread, the first short round of baking is very high-temp.
(You can buy Le Creuset knobs that will fit the Lodge; but if you get one that’s not enamel it will probably have a cast iron knob anyway.)
.....the Calcutta Chicken looks delish......
curry, ginger, sour cream.......and orange wedges added at the simmer....
We had a little snow )1 1/2 inches and cold, too, so for supper, we had comfort food -— roasted chicken legs, that I then poured Heinz chicken gravy (surprisingly good quality gravy) over, and cooked it covered for another half hour, mashed potatoes, stove top stuffing, southern style green beans, and pickled beets. I made some Irish soda bread, but for some reason, it was awful! Couldn’t remember which recipe I used the last time, when it tasted much like fresh yeast bread. :(
Probably $10 or $12 :-)
We’ve also gotten brand-new All-Clad and other amazing things. Lots of collectible vintage stuff, too; but in recent years they seem to have gotten wise about that and the nicer stuff appears to go to more upper-crusty thrift and antique stores.
I’ve always wanted to work in a place like that - I’ll research and price all the stuff for you, if you let me have first shot at the things I want ;-)
Sounds yummy!
...love your roasted artichokes.......and the dipping sauce.....
I appreciate the tips. I’m excited to get the Romertopf out and back in action. I lost my mother in April of 2017. She loved to cook and passed that love onto me.
I need to do something that is new, yet old, to bring back some good memories. It’s probably why I’m yammering on in this thread. Good cooking fellow FReepers!
I love Irish Soda bread with cranberries and almonds. Like you I lost my recipe and so far the ones I have tried are sub-par.
Try the shrimp. It is very spicy but so good.
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