Laughing Goat Pottery Test Kitchen

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Stovetop Bean Pot, $65 Stovetop Tagine	RECIPES! Here are some favorite recipes from the Laughing Goat Pottery Test Kitchen, especially formulated for Laughing Goat Pottery cookware. To begin: Stovetop Bean Pot Recipes Lebanese Lentil-Rice Pilaf Lentil & Fresh Tomato Soup Perfect Posole Pinto Beans Stovetop Tagine Recipe Tagine of Fish

LEBANESE LENTIL-RICE PILAF 1 c rice 1 c lentils 1 onion sliced into thin rings 1/2 c olive oil salt 5 c water In Stovetop Bean Pot bring lentils and water to boil, as lentils are cooking fry onions in oil until really dark brown (caramelized). After lentils have cooked about 20 min, add rice and salt. Bring back to boil and pour caramelized onions and hot oil into boiling pot. Cover and simmer 30 min. Really amazingly delicious given how simple the ingredients are!		PERFECT POSOLE 1 package dry posole (about 2 c) 4-5 minced cloves garlic 1 tbs toasted cumin seed 6 c water 3 tsp salt, pepper to taste 1/3 - 1/2 c red chile powder In Stovetop Bean Pot bring posole and water to boil, turn off heat and let soak for 1 hr covered. Drain water from posole, refill with fresh water, add rest of ingredients (except salt) and let simmer covered for about 4 hrs or until posole has all "popped". Add salt and pepper to taste.

PINTO BEANS 2 c pintos 1 chopped onion 3-4 cloves minced garlic 1 Tbs salt, pepper to taste 1 Tbs toasted cumin seed 1 tsp Mexican oregano 1/3 - 1/2 c red or green chile 5-6 c water Put all ingredients except salt into Stovetop Bean Pot and bring to simmer. Let cook covered till pintos are done, add salt at end. After pintos have cooked you can add 1 c rice and 2 c boiling water and let simmer covered for another 30 min for complete protein.		LENTIL & FRESH TOMATO SOUP 2 tsp sunflower oil 1 large onion celery ribs chopped 3/4 c lentil 2 large tomatoes chopped 3 & 1/4 c water 2 tsp dried herbs, salt and freshly ground pepper to taste Heat oil in a large Stovetop Bean Pot; add celery and onion and cook 5 minutes. Add the lentils, cook 1 minute. Stir in the tomato, salt, pepper and herbs and water. Cook for 20 minutes while stirring occasionally. When the lentils are cooked. Set the soup aside. Use electric hand mixer or a food processer to smooth the soup. Return to the stove to heat gently. Ladle into warm soup bowls to serve with chopped cilantro or parsley and some butter if desired. Recipe contributed by bean pot owner Usha Murthi, who writes: "This soup is my family favorite!! Goes good with fresh home made bread and any simple salad."

TAGINE OF FISH
Marinade for Fish - "Sharmula" Mix all ingredients and refrigerate 1 hr before using: 1/2 c finely chopped coriander 1/2 c finely chopped parsley 6 cloves finely chopped garlic 1 small onion finely chopped 1 tsp freshly ground pepper 1 tsp paprika 1/2 tsp cayenne 1/2 tsp freshly ground cumin seeds 1/4 tsp cinnamon 1/4 tsp toasted ground saffron juice of 1/2 lemon 8 tbsp olive oil 1-1/4 tsp salt		For the Tagine: 1-1/2 lbs firm fish cut into 4 pieces 2 green bell peppers seeded and cut into thin strips 2 lg ripe tomatoes peeled, seeded, and thinly sliced 1 tbsp olive oil 2 medium boiling potatoes cut into 1/8 inch slices Salt & freshly ground pepper to taste 1/2 c tomato puree 2 tbsp finely chopped coriander 2 tbsp finely chopped parsley
Cover the fish with the marinade and place in a covered bowl in the refrigerator for 2 hrs. Lightly oil the tagine and arrange potatoes on bottom. Salt and pepper them generously. Place fish on top of the potatoes. Cover the fish with the pepper strips and then the tomato slices; lightly salt and pepper again. Spoon half of the marinade over the tomatoes. Pour on the tomato puree and sprinkle with coriander, parsley, and more salt and pepper. Spoon the rest of the marinade on top. Cook over low heat about 1 hr. or until the fish is nicely cooked and a rich broth has formed. Serve with couscous.   (recipe courtesy of Clifford A. Wright)  (a note from Steve: I've tried cod and orange roughy and they both work great.)

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