Category Archives: Clay Pots

Karl’s Adkin’s Vegetable Tajine (Tagine)

I wanted a vegetable dish to go with my Moroccan lamb this Sunday. I just put Miriam on a plane for Milan, Italy, on Friday and I pick up her husband, Chris, who is just getting back from NY on Saturday. Chris is on the Adkin’s diet, so this dish must fit his needs—out go the starchy vegetables, fruit and flour as a thickener.

Karl’s Adkin’s Vegetable Tajine (Tagine)

Karl’s Adkin’s Vegetable Tajine (Tagine)

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Filed under Clay Pots, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Medicinal Dong Quai Chicken Soup

My girls have been feeling run down lately and they requested dong quai chicken soup. Dong quai is also called women’s gensing, because it is supposed to do for a woman what gensing is supposed to do for a man. It would not harm a man to eat this soup, but if you are a man—or a woman who does not need it—it simply smells really bad. If you are a woman in need of feminine (yin) balancing it—apparently—smells wonderful.

Karl’s Medicinal Dong Quai Chicken Soup

Karl’s Medicinal Dong Quai Chicken Soup

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Filed under Chicken, Chinese, Clay Pots, Main Dishes

Karl’s Basque Chicken in a Clay Pot II

Karl’s Basque Chicken in a Clay Pot II

Karl’s Basque Chicken in a Clay Pot II

This recipe started out as one of the challenges that Myr wrote about when she set up this blog. The Sunday before this dinner one word was announced at the dinner table, “Basque.” While I have been to Basque restaurants and I knew that I liked the food, I had never attempted to make any Basque dishes before. This is my idea of a good time, searching the Internet for a cuisine that I have never tried and knew little about.

What makes a dish “Basque?” The Basques live in the area of southwestern France and across the border in Spain. Continue reading

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Filed under Clay Pots, Main Dishes, Poultry, Techniques

Karl’s Clay Pot Oyster Chicken

The reason that most of my recipes start with “Karl’s …” is so I can tell the ones I downloaded from the internet (usually for reference) from the ones I have changed enough to call my own.  This is one of those occasions where I had a dish in my mind (a faded memory of some dish served at a Chinese banquet), but how it was made and what when into it was a mystery.

One search technique I used for this recipe was Google Images.  Using the search “clay pot chicken” brought up hundreds of pictures that I could then scan for ones that “looked” like what was in my memory of that dish in China. However, the recipes I found on the internet did not come close to what I was looking for. I had to be creative. I took an ingredient from this recipe. Oyster sauce as the marinade base seemed a good choice, I was also making Ma po Dofu for this meal so I did not want to use Hoisin (another common marinade ingredient in clay pot chicken).

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Filed under Clay Pots, Main Dishes, Poultry, Techniques