{"id":6768,"date":"2017-10-15T07:28:58","date_gmt":"2017-10-15T13:28:58","guid":{"rendered":"http:\/\/cooking.pfeist.net\/?p=6768"},"modified":"2018-05-30T12:29:20","modified_gmt":"2018-05-30T18:29:20","slug":"250-cookbooks-original-schlemmertopf-recipes-2","status":"publish","type":"post","link":"http:\/\/cooking.pfeist.net\/?p=6768","title":{"rendered":"250 Cookbooks: Original SchlemmerTopf Recipes"},"content":{"rendered":"

Cookbook #221:<\/strong> Original SchlemmerTopf\u00ae Recipes<\/em>, Scheurich, circa<\/em> 2009.<\/p>\n

\"OriginalA \u201cSchlemmertopf\u201d is a covered clay baking pot. I wrote a lot of material on clay pots in R\u00f6mertopf Cooking is Fun<\/a><\/em>, and more in Original Schlemmertopf Recipes<\/em><\/a>, so I won\u2019t repeat that information here.<\/p>\n

Original SchlemmerTopf Recipes<\/em> is the instruction and recipe booklet that came with my current SchlemmerTopf. I bought this clay pot in 2009 (plus or minus a year or two) to bake no-knead breads. The back cover of Original SchlemmerTopf Recipes<\/em> states that Reston Lloyd Ltd. is the exclusive US and Canada distributor for SchlemmerTopf. They suggest: “Visit our Web Site: www.restonlloyd.com” \u2013 so I did, and found that currently Reston Lloyd<\/a>\u00a0 offers only the Romertopf\u00ae brand of covered clay baking pots.<\/p>\n

The bottom section of my SchlemmerTopf\u00ae is glazed; the top section is not. This makes it a lot easier to clean than the first clay pot I had. The unglazed top section needs to be soaked in water for about 10 minutes before use. After filling the bottom of the pot with recipe ingredients, the top is added, and the SchlemmerTopf\u00ae is put in a cold oven. Only then is the oven turned on, usually to a high temperature, like 425-475\u02da.<\/p>\n

And yes, my last two experiences with clay pot recipes for this blog were very successful! I need to remember to use this pot more often, and no only for baking bread!<\/p>\n

Here is the instruction page:<\/p>\n

\"schlemmertopfAnd Six Golden Rules:<\/p>\n

\"6The first 23 pages of this booklet is written in English, then (as far as I can tell) the same instructions and recipes are written in Spanish and then in French. Example recipes are stuffed flank steak, beef stew, meat loaf, beef cabbage rolls, roast beef, chicken shanghai (I made this for another blog entry<\/a>), chicken paprika, turkey curry, roast game hens, roast duck, and roast salmon. I find these recipes are helpful because they illustrate how to bake a variety of foods in the SchlemmerTopf. But, they are not very inspiring.<\/p>\n

Hmmm, shall I keep this small booklet? For a while. But I know I could live without it.<\/p>\n

For this blog I decide to make the Roast Beef. Largely because I have a small roast in the freezer!<\/p>\n

\"RoastMy roast is only about a pound and a half, so I will cut the recipe in half. Note how the recipe (above) does not state what cut of beef to use, nor does it tell me if the potatoes, carrots, and onions are to be peeled or chopped. It does direct the cook to cut the celery in “2-inch pieces”. I decided to peel and cut in half the potatoes, carrrots, and onions.<\/p>\n

SchlemmerTopf\u00ae Roast Beef<\/strong><\/a>
\nserves 2, with leftovers for sandwiches<\/em><\/p>\n