Re: [gardeners] Aubergine & Clay bakers
inanda@pacificcoast.net (gardeners@globalgarden.com)
Fri, 19 Jun 1998 19:15:41 -0700
Gayle,
Aubergine = eggplant, the large purple one, not the little tiny round
one that you roast.
Now I use my clay baker as a trough with plants in it.
Soak your pot very well before using it. Tht is the secret to clay pots
I used to seal mine around the edge with a paste of flour & water when I
used it.
Can't give you times because I like rare beef, wouldn't cook a prime rib
in it.
I start by soaking the pot.
in another pot I lightly saute a couple of sliced onions & carrots in
butter, then your seasoned meat (beef) heat a glass of white wine, maybe
some brandy too. Put it all into the terrine, a bit of garlic, 3 or 4
chopped tomatoes, a few shallots. Seal the lid and cook in a slow oven
for a couple of hours. This is wonderful for any kind of a cheap cut,
or stewing beef.
Cheers Ginny in Victoria -where many people have their tomatoes in
plastic covers against the dreaded blight.
Gayle Fields wrote:
>
> I just bought a long wanted clay baker. I have two questions:
>
> 1. One of the recipes calls for a "aubergine". Anyone know what this
> is?
>
> 2. Has anyone out there ever cooked a prime rib or any other cut of
> roast in a clay baker? I need to know times per pound and any other
> hints as I would like to cook a prime rib for my Dad on Father's Day.
>
> Thanks, Gayle
> --
>
> "Etiam sciurus caecus quasdam nuces invenit"