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Well, I do not consume meat any more but years ago, I used to plant a covered pottery vessel into coals (which were into an old brazier. ). Different kinds of meats in portions/shares plus, herbs, olive oil ,salt pepper , some water etc and 0,5 liter of white wine. I used to cover them with coals and go for swimming. If it was 1,5 kgr meat I used to return 1,5 hour later and it was ready. I mean kgs demand same time in hours.I suppose you can do it in oven with 180-200 degrees Celsius. Good luckYesterday I became the new owner of a second hand Le Creuset 22cm oval cookpot/ dutch oven/casserole pot.
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I am ready to give away my much larger Pyrex one, far too big and heavy.
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Right now the new one is on the top of the cooker, doing its thing with some pork mince which will be the main ingredient of the baked potatoes that are going to be the meal this evening. I will be very happy to get hints from folks who use this kind of vessel for either top of cooker or in oven, especially for efforts to recreate recipes from the Iberian Peninsula, whichever Camino...
Thanks so much, That is a great idea, same time as weight... my pot is for indoor use, and so slightly different. I already used some of the minced meat with some bits and pieces, and mixed it all with the insides of the potatoes, and popped them back in. I need to have it ready ahead of time as I have something to do just prior to mealtime, and just heat it up. I might add a couple of slices of chorizo at the last minute - that would surely bring it onto a menu somewhere in Spain, no?Well, I do not consume meat any more but years ago, I used to plant a covered pottery vessel into coals (which were into an old brazier. ). Different kinds of meats in portions/shares plus, herbs, olive oil ,salt pepper , some water etc and 0,5 liter of white wine. I used to cover them with coals and go for swimming. If it was 1,5 kgr meat I used to return 1,5 hour later and it was ready. I mean kgs demand same time in hours.I suppose you can do it in oven with 180-200 degrees Celsius. Good luck
You are right! I will have a look at a recipe , actually I have a great book with a lot of recipes (1080 according to the title!) and I will check it first. No, pity, but I have just seen a delightful set of recipes on line so as they say in Glesca, “haud me back”. That means just leave me to get on with the task! Thanks theatregal, I will post a photo for you when I get around to it. I have some soup already in the freezer, so it will wait till the nights are drawing in a bit more...Looks like the perfect vessel for a good Caldo Gallego!
I will be very happy to get hints from folks who use this kind of vessel for either top of cooker or in oven, especially for efforts to recreate recipes from the Iberian Peninsula, whichever Camino...
Thanks very much, another one for the list! I never did taste the garlic soup that was famous in San Juan de Ortega... as we walked on after having a coffee there.Surely you will be most familiar with this one: Castilian soup (or Garlic soup). I believe it does match well that pot!
It’s been the first dish to pop in my mind when reading this thread. Not a fancy recipe at all but yet, to me, one which really captures the spirit of Camino. Really humble in origin, unfortunately not that common nowadays in daily menus, it is a delicious dish. One which offers comfort after a long walking day, and reminds (me) that very little is needed (generally in life, in this case in cuisine ...) to obtain a wonderful creation. Besides, it is vegetarian and nourishing. Nowadays, I cannot ask for more. It is such an enjoyable meal in all possible dimensions!
Here you can find a possible recipe for it:
Sopa de Ajo (Basque Garlic Soup) Recipe on Food52
This Basque garlic soup recipe is warming, rich, and all-around delightful. Also called "sopa de ajo," it's difficult to find a more powerful garlic soup dish.food52.com
Annie, you have given me a lovely gift in sharing this recipe, and it is so beautifully presented... I need to make it and share the outcome. Only photos, sadly! Thanks.Here is my grandmother's version of Caldo Gallego.
Tastes the same to me:
Caldo Gallego or Kale Soup
In the beautiful Azore Islands, where my grandparents lived, this lovely kale soup was called couves. It is pronounced something like "kw...caminosantiago2.blogspot.com
Think I'll drop by for dinner!You are right! I will have a look at a recipe , actually I have a great book with a lot of recipes (1080 according to the title!) and I will check it first. No, pity, but I have just seen a delightful set of recipes on line so as they say in Glesca, “haud me back”. That means just leave me to get on with the task! Thanks theatregal, I will post a photo for you when I get around to it. I have some soup already in the freezer, so it will wait till the nights are drawing in a bit more...
Just for the record, the menu for this evening: patatas rellenas al horno. With a small side of green espárragos... y una rioja...
This recipe looks wonderful! Will try! Thank you for posting.Here is my grandmother's version of Caldo Gallego.
Tastes the same to me:
Caldo Gallego or Kale Soup
In the beautiful Azore Islands, where my grandparents lived, this lovely kale soup was called couves. It is pronounced something like "kw...caminosantiago2.blogspot.com
Me too!Think I'll drop by for dinner!
I see in your recipe a reference to Silva Linguica - I looked it up, and it looks a bit like chorizo. Am I right? I will have a look in a special shop in town next week. Maybe I will start with a piece of shin beef, that is so tasty. I have been on a trip, learning about different cuts of beef...Here is my grandmother's version of Caldo Gallego.
Tastes the same to me:
Caldo Gallego or Kale Soup
In the beautiful Azore Islands, where my grandparents lived, this lovely kale soup was called couves. It is pronounced something like "kw...caminosantiago2.blogspot.com
I am a vegetariana...but this just made me salivate.I think it's perfect for choucrout garni -- long-roasted saeurkraut with pork loin, weiners, carrots, a bit of brown sugar, some caraway seeds.
I see in your recipe a reference to Silva Linguica - I looked it up, and it looks a bit like chorizo. Am I right? I will have a look in a special shop in town next week. Maybe I will start with a piece of shin beef, that is so tasty. I have been on a trip, learning about different cuts of beef...
Thanks, Annie, and all others, for suggestions. Of course, Dutch oven and cocotte will lead to more recipes, of all sorts. Pity I am having lunch in the local community centre today, so no need to cook! Guess what the menu offers today, Friday? Every Friday...many things have changed in this country, but some things stay the same!No. Linquica tastes absolutely nothing like chourizo. Use stew beef instead.
Hmmmmm. Let me guess.Guess what the menu offers today, Friday?
That looks great. I might give that a go. Tomorrow!I would keep the large pot and use it for baking bread. I make sourdough and the dutch oven pot is fundamental to a good crust in a domestic oven.
The best meals cooked in cast iron casseroles are variations of peasant dishes uses pulses, vegetables and realtively small amounts of meat and cooked two plus hours in a moderate oven or on a low hob setting.Yesterday I became the new owner of a second hand Le Creuset 22cm oval cookpot/ dutch oven/casserole pot.
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'I would keep the large pot and use it for baking bread. I make sourdough and the dutch oven pot is fundamental to a good crust in a domestic oven.
625 g. of good baking flour
½ liter lukewarm water
2 tsp. salt
A lump of baking yeast the size of a small hazelnut (no more!)
Just to make sure I didn't mess things up - I'm not a native English speaker. By tsp. I mean teaspoons not tablespoons!
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