Romertopf Cooking is Fun with French Onion Soup, Brussels Sprouts and Lancashire Hot Pot

Vintage Cookbook: Romertopf Cooking is Fun, Wendy Philipson
Publication Details: Various editions, 1960's-1970's

Any follower of this blog knows that I am a big fan of clay baking as a cooking method. I have written posts on the basics of clay baking (please do read if you are a clay baking beginner as it includes some essential tips on cleaning and rules like NEVER placing a clay baker in a preheated oven) as well as on how to cook a deliciously moist whole chicken in one (in terms of moistness, clay baking a chicken is hard to beat).

Clay baking also has the virtue that it is relatively easy, even for total cooking novices, and produces great flavours out of "inferior" cuts of meat.

One of the best clay baker cookbooks, and the one that really got me rolling on clay baking, is the handy, pocket book sized "Romertopf Cooking is Fun" published in the 60's and 70's. Romertopf is the German brand name for a type of clay baker, that are still made, and that are among the best and easiest to buy new (although I have bought all my clay bakers used and, therefore, "pre-seasoned").

With over 350 recipes, from soups, to meats, to game to vegetarian, this largely un-illustrated book is a fantastic resource. I have made countless of its recipes and some are family favourites.

While usually we share two recipes, today we will share three from this classic volume, as always exactly as originally presented). They are all excellent, and the French Onion Soup is a standout.

French Onion Soup

1 lb. onions
2 tbs. butter
2 pints stock
4 slices white bread
2 cups grated cheese
pinch sugar
pinch curry powder

Chop the onions finely and fry until golden brown. Pour the stock into the soaked Romertopf and add the onions. Sprinkle with curry powder and sugar. Cover and cook in a hot oven (400F - Gas mark 6) for at least 1 1/4 hours. Then remove the lid carefully, place the bread in the soup and sprinkle with the grated cheese. Put back into the oven without the lid and cook for a few more minutes, until golden brown on top.
The bread will be delightfully crisp on top if toasted before being put into the soup.[Editor's Note: DO pre-toast the bread!]
As an alternative seasoning add a few drops of vinegar and a crushed clove of garlic. [Editor's note: DO THIS!]
And one especially fine alternative: use 1 1/2 pints stock and 1/2 pint white wine [Editor's note: Again DO THIS!]

Brussels Sprouts

1 lb. sprouts
2 small onions
3/4 cup stock
1 tbs. butter
grated nutmeg
2 tomatoes
2 tbs. sour cream
1 tbs. flour
salt and pepper

Put the cleaned sprouts, the skinned and quartered tomatoes and the sliced onions into the soaked Romertopf. Grate on lots of nutmeg. pour on the stock and add the butter in small pieces. Cook in a hot oven (400F - Gas mark 6) for 1/2 hour. Stir the flour into the cream and blend into the liquid in the pot.

Lancashire Hot Pot

For six good helpings

2 lb. lamb
1 1/2 lb. potatoes
1 cup stock
2 onions
1 tbs. butter
salt and pepper

Dice the meat, wash and slice the vegetables. Arrange the meat. Place in the soaked Romertopf in layers, first potatoes, then meat and onions, sprinkling each with a little salt and pepper. Finish with potatoes. Pour on the stock. Cover and cook in a hot oven (400F - Gas mark 6) for 2 1/2 hours. Remove the lid during the final ten minutes to allow to brown on top.

The simple art of Clay Baking: Fast, easy & delicious (with a basic recipe for clay baked drumsticks)

Many people are intimidated by cooking. I was for many years, and this led me to spend much of my twenties eating a handful of very basic foods (sardines with toast was a classic example) and getting a lot of take out or pre-fab, stick in the oven for an hour and "cook", pizzas, lasagnas, etc., the vast bulk of which were, to be honest, not terribly good.

Many of us are also very busy, and, especially if we have kids, on fairly strict food budgets. I have three kids, aged from six to eleven, who eat more-and-more as each year passes. Sometimes the crappy No Name Family Size lasagna seems like an easy and cheap alternative to cooking, and sometimes I suppose it is.

But there are other alternatives, many in fact, that are also easy and cheap, taste far better and use better ingredients and that not only do not need any particular cooking skills but also are a great gateway to more complex dishes once the basics are mastered. In the case of Clay Baking, the basics are easily mastered indeed.

A standard size Clay Baker. This one has a great design!

Clay baking is an ancient form of cooking and can be found in many cultures around the world. Today, Clay Bakers, or Romertopfs as they are also known, can be purchased new in a standard size for as little as $20-30 and can often be found at yard sales for a few bucks. In fact it is at yard sales that I found all of the several I have owned over the years. These have the virtue that they are already "seasoned" as well, though one should ask if they used it for fish (more on why later). Small bakers for cooking garlic or onions can also be purchased. 

Clay baking, among other things, is a truly excellent way to cook seemingly "inferior" cuts of meat, such as beef shank, a great way to prepare fish and other meats, is eminently adaptable (I love cooking curried goat in a Clay Baker)  and one of the best ways to cook truly moist chicken. I have countless clay baking recipes, some more complex than others, many of which I will be sharing. 

Today, however, I will share one that could not be simpler, that uses very inexpensive ingredients, and that can be made in around the same time and at around the same price as that Family Size No Name lasagna.

Just before going through the recipe there are a few basic things that one needs to know about clay baking in general. Before cooking you need to soak  the clay baker by filling both halves with cold water and leaving it there for fifteen minutes. No matter the dish you must ALWAYS start cooking in a cold oven. Never preheat. It will cause the clay baker to break.  Also, if you want to cook both fish and other dishes in your clay baker, you should buy two, one for fish and one for chicken and other meats or vegetables. Clay bakers become seasoned with repeated uses and absorb flavour, so you want to keep them separate. Finally never wash a clay baker with soap. Put hot water in it to soak and scrub it to clean it. 

So, without further ado, here is a busy weeknight beginner recipe of Clay Baked Chicken Drumsticks in BBQ Sauce. 

First, soak your clay baker in cold water for 15 minutes. 
Take 8-15 chicken drumsticks and season (to taste) with salt and pepper, BBQ seasoning, jerk seasoning or any other seasoning of your choice.
Place the drumsticks in the bottom of the clay baker.
Pour in a 796 ml. can of diced tomatoes (I like to use the Herb & Spice variety) 
Pour in a bottle of BBQ sauce of your choosing.
Place in a COLD oven and turn to 425 degrees
Cook for 1 1/4 hours.
Remove from oven, gently stir chicken and sauce and let sit for 10 minutes.
Serve with its sauce, on rice or pasta!

That is all there is to it. Literally. And the chicken will be fall-off-the-bone moist and in a sauce. It is a big hit with my kids and family. There are any number of ways to change it up. Add a can of corn. Add mushrooms. Use Salsa instead of BBQ sauce. Make your own BBQ sauce (and yes I will share some BBQ sauce recipes). And on-and-on!

Next week I will share the recipe for Roman Chicken, an amazing and simple way to prepare a whole chicken that will be perfectly cooked every time.

And, you can look forward to some more complicated clay baker recipes in the near future, including that one for a perfect Curried Goat.