potionstopesto.blogspot.com: I have a blue pot too

Monday, May 31, 2010

I have a blue pot too

Like Tresna, I have a blue pot. It is French and heavy and sits on the top of the kitchen cupboard. In the summer it gets a little dusty because this is my winter pot. Almost too large to use on the gas, it simmers quietly on the woodstove, puffing steam. It takes its summer holidays out in the pizza oven, creating delicious roast meats and cooking huge pots of beans and has even starred in a cookbook!

Ten years ago we had a spell of very cold wet weather while I was catering for a residential retreat. It looked like the food would be lots of thick soups, hearty casseroles and warming curries. In the afternoon break, I had been relaxing with the weekend papers, ogling the advertisements from kitchen wholesalers who were offering Le Creuset at half price. I was mentally adding the larger casserole to my ‘must have’ wish list when someone in the room asked what colours they came in.It was soon time to start dinner – in a stainless steel pot that somehow didn’t seem as wonderful as before.

At the end of the job, the participants presented me with a heavy parcel containing the coveted pot which they had ordered from Sydney via express mail, as a thank you gift. It was an overwhelming surprise.

My pot has become a treasured old friend. It takes some looking after, as do all precious objects. I make sure it doesn’t get too hot on the stove top while empty and in the oven when it has its lid on, guard it against extreme temperature variations and never clean it with a metal scourer. It must be dried carefully before putting away so its iron rim doesn’t rust. If it ever does, I oil it. In return, it has given me many hours of long, slow and gentle cooking.

The pot lives up high in a place of honour with the remnants of my grandmothers’ dinner service. I hope that like the china, it will survive long enough for me to pass down to the next cook in the family to use and care for and hopefully feel some of the warmth and generousness of the many meals they have served together.

Read about Tresna’s pot on her fabulous blog: http://www.tresnalee.com/

Happy cooking, nirala

1 comment:

TresnaJune 2, 2010 at 12:40 PM
Nirala, I loved reading your Blue Pot story. It's nice when kitchenware has history and hides little stories....
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Baked Olives

Pickled Red Cabbage

2kg red cabbage (prize winner if possible!)
3 Tbsp salt
2 litres spiced vinegar, purchased or homemade.

Shred cabbage finely, layer one third cabbage in a ceramic bowl, sprinkle over one third salt and repeat twice.
Put a layer of plastic wrap over the cabbage and then a small plate.
On top of the plate put a heavy weight. A pot of water or a couple of bricks on top of a round chopping board work well.
Leave overnight and in the morning drain liquid and rinse well.
Put in steriised jars and cover with spiced vinegar.
Leave one week before eating with cold meats or cheese or as a side dish with bangers and mash.

One of my all time favourites - perfect for a quick meal on a cold day.

Chickpea and Chorizo Soup

1 onion diced
1 red chilli seeded and chopped
1 Tbsp olive oil
420gm can of tomatoes, chopped
1 can water
2 tsp All Purpose Seasoning (see Seasonings)
1 chorizo sausage, cubed
1 can chickpeas, drained
150gm cabbage, sliced finely
Grated parmesan

1. Sauté chilli and onion in oil for 2 minutes, stirring.
2. Add tomatoes then water, sausage and seasoning powder and bring to the boil.
3. Add chick peas and cabbage and cook until cabbage is wilted.
4. Serve with a sprinkling of parmesan cheese.
TIP
Use other beans if chick peas are not available, use two cans for a main meal dish. Broccoli, cauliflower or spinach can substitute for cabbage. This soup improves with age, I like it better reheated.

Lemon Mushroom Pasta

Serves 4.
Dressing
½ tsp chilli powder
Grated zest of 1 lemon
1 Tbsp freshly squeezed lemon juice
2 cm piece ginger, peeled and grated
¼ cup white wine vinegar
¼ tsp salt
⅓ cup soy sauce
1 Tbsp honey
1 Tbsp dark sesame oil
3 Tbsp olive oil

Pasta
400g dried linguine cooked according to the package instructions
300g fresh mushrooms, sliced
1 Tbsp butter
2 tsp vegetable oil
1 block tempeh, cut in 2cm squares (optional)
1 Tbsp fresh basil, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp spring onions, finely chopped
¼ Lebanese cucumber, sliced
1 Tbsp sesame seeds, toasted

1. Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2. Heat a frying pan over high heat. Add the butter and oil and when the butter starts bubbling, add the mushrooms. Sauté on high for 3 minutes. Remove from pan.
3. Add more oil if needed and sauté the tempeh until brown.
4. In a large bowl, toss the cooked linguine with all the other ingredients and some of the dressing (to taste.)

Tempeh Pate

2 cloves garlic
1 onion
1 Tbsp butter
300g tempeh
2 eggs
3 Tbsp brandy or ¼ cup port
2 tsp mushroom soy
2 tsp vegemite or promite ½ tsp dried thyme
1/2 tsp allspice
2 tsp chilli sauce
¼ tsp pepper
1 Tbsp sesame seeds

1.Saute chopped onion and garlic in butter until soft.
2. Place in food processor with all other ingredients except sesame seeds and process until smooth.
3. Pour into a small, well greased casserole dish. The pate needs to be at least 2 cm deep.
4. Sprinkle with sesame seeds and cover tightly with foil.
5. Bake at 180˚C for about 50 minutes until set. Remove foil and cook a further 5 minutes or until the top has browned slightly.