HotmailCook with less fat and less salt: Use a clay pot
This ancient cooking method lets food steam and roast in its own juices. Award-winning chef Guenter Seeger shares some of his recipes
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Healthy cooking in a clay pot June 23: The "Today" show's Al Roker learns how to cook black sea bass and other delicious dishes in a terra cotta clay pot from Guenter Seeger of Seeger's Restaurant in Atlanta. Today show |
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Clay pot cooking is a tastier way to cook with less fat and less salt. It's a technique that Guenter Seeger, of Seeger’s restaurant in Atlanta, has mastered. Seeger, who has been honored as “Best Chef in the Southeast” by the James Beard Foundation, was invited on “Today” TO demonstrate how you can whip up some delicious dishes in these specialized terra cotta pots. Try these recipes at home:
Serves 4
INGREDIENTS
Preheat oven to 400 degrees Fahrenheit.
Soak an 18-inch clay pot in cold water for 10 minutes.
Brush the bottom of the clay pot with butter.
Place bass in the pot. Add the vanilla bean, lemongrass, kaffir lime leaf, shallot, and coriander. Season with salt and pepper. Pour Riesling over top. Cover and bake in preheated oven for 30 minutes. Sprinkle the cilantro over the cooked fish.
MANAGE YOUR RECIPES
Serves 4
INGREDIENTS
Baked Fennel:
Sachet:
Chicken Stock:
Fennel Salad:
Tomato Confiture:
Fennel:
Preheat oven to 350 degrees Fahrenheit.
Soak a 14-inch clay pot in cold water for 10 minutes.
Place fennel, vegetables, sachet, lemon, olive oil, butter, white wine, and chicken stock in the pot. Season with salt and pepper. Bake in preheated oven for 3-1/2 hours, until tender.
Fennel salad:
In a bowl, combine fennel, olive oil, lemon juice, salt and pepper.
Tomato Confiture:
Place tomato, onion, and syrup in a stainless steel pot. Over medium heat, cook down to the consistency of confiture, approximately 1/2 hour.
Place baked fennel on plate and spoon cooking liquid onto it. Garnish with fennel salad and tomato confiture. Sprinkle chopped parsley over top. Shave the bottarga over the dish.
MANAGE YOUR RECIPES
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