Let me introduce you to RÖMERTOPF. That's the word in clay pot cooking. If you guys don't have one of these, let me tell you, they're great and well worth the purchase price. They're not that expensive. I think the largest one is like $70.
If you don't get this brand, be sure the one you get is NOT glazed on the inside. I've seen types like that and that's just stupid. This defeats the whole purpose. The porous, unglazed surface retains water, releasing it to keep the food moist during cooking. Google Romertopf and read about it. You can also order them online or get them at most department stores or epicurean shops like Williams-Sonoma.
These clay cooking pots make the best roasts I've ever had. I have one of the huge ones. Not only does the food come out delicious, but preparation time is minimal. This is ideal for busy mothers or lazy single guys/gals like me.
Here's some info from the Romertopf site:
Clay pot cooking is an easy, efficient, healthy cooking method that seals in nutrients and cuts down on the need for added fats. Simply by soaking the Romertopf roaster in water before placing it inside the oven allows it to create and maintain moisture that cooks recipes to perfection, while preventing the nutrients from escaping.
Romertopf cooking not only saves nutrients, but also saves time. Simply soak the Romertopf in water for 5-10 minutes, place ingredients inside and place the whole pot in a cold oven set at 400-450 degrees. Then just walk away. Workout with your favorite celebrity, play with the kids, or soak in the tub for the 45 minutes to an hour the Romertopf needs to cook your meal to perfection.
Romertopf clay pots are available in a variety of sizes, ranging from the smallest which holds 2-5 lbs to the Maxi, which holds a 17 lb Turkey. They are unglazed to ensure perfect absorption, so that ample moisture is available in the cooking cavity.
Romertopf cooking not only saves nutrients, but also saves time. Simply soak the Romertopf in water for 5-10 minutes, place ingredients inside and place the whole pot in a cold oven set at 400-450 degrees. Then just walk away. Workout with your favorite celebrity, play with the kids, or soak in the tub for the 45 minutes to an hour the Romertopf needs to cook your meal to perfection.
Romertopf clay pots are available in a variety of sizes, ranging from the smallest which holds 2-5 lbs to the Maxi, which holds a 17 lb Turkey. They are unglazed to ensure perfect absorption, so that ample moisture is available in the cooking cavity.
There are many recipes for the Romertopf available online and you usually get a little cookbook with your purchase. Here's the basic roast recipe that I normally make.
While your Romertopf is soaking in cold water, you get everything ready. I soak mine for 20 minutes, not the 5-10 minutes recommended. That's about how long it takes to prepare everything anyway. You can't oversoak it. And don't preheat the oven. The Romertopf will crack if exposed to extreme temps suddenly. After you take it out of the oven, do not place it on a cold surface. I put in on the stove top burners.
Vegetables - any or all of the following:
- Onions
- Tomatoes
- Red and/or green bell peppers
- Potatoes
- Carrots
- Mushrooms
- Eggplant
- Zucchini
- A few garlic cloves - peeled and crushed
- Any other veggies you care to put in there like green beans, Brussel sprouts, turnips, yams - they all turn out delicious in there and everyone can select the ones they like. I love veggies so I'll throw everything in and have a veggie orgy.
- Turkey breast
- A whole pork tenderloin
- Any cut of beef for roasting
- A chicken
- Small boneless leg of lamb
- Whole Cornish game hens
- Any other cut of meat you can think of that will fit in there. You may want to quickly brown the meat slightly on all sides first, in a pan. I will do that with the pork tenderloin.
- Salt
- Black pepper
- Oregano
- Turmeric - or any other spice you like
- Olive oil
I place the eggplant rounds on the bottom, the tomatoes on top of them. You can place the meat on top of some of the veggies, then add the remaining veggies on top of the meat and all around the sides of the meat. I usually have a huge mountain by the time it's all in there. Good thing the top is domed. It will settle and shrink after everything softens during cooking. Add the salt, pepper, oregano, a light spinkle of olive oil, turmeric and other spices as you go along putting it all together.
There really is no wrong way to do this. Once it starts going, all the flavors will blend beautifully, cooking in the meat's juices and moisture released by the clay pot.
Place in the center of the cold oven. Set the temp to 400-450 degrees as directed. Then just leave it alone for 45 minutes to an hour.
WARNING: Be very careful when you lift the lid from the pot after cooking is completed! The steam that comes out can burn you. I learned this the hard way.
You can serve the roast with a tossed salad on the side and French bread which is great for soaking up those delicious juices.
I gave a Romertopf to my sister. She has a husband, two kids, doesn't care for cooking and isn't very good at it (she called me up once to ask how to make a baked potato). Pretty ironic. She's a great wife and mother, but just hates cooking. Anyhow, she loves her Romertopf. The husband and kids do too...
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