Lovely Leftovers

Lovely Leftovers

   So you are in between holidays and there are tons of left overs in your refrigerator. It's too early to start making new dishes you have picked out for New Years. So here is a simple and yummy dish to use up your left overs and have a delicious meal at the same time.

   I started out by using our new porcelain dutch oven.

It's just the right size for my family and I can cook on the stovetop and finish it off in the oven.


Lovely Leftover Casserole

Cook Time: 25 minutes

Ingredients (Duh... your left overs :)

Turkey (or chicken etc.)
Veggies (I used canned green beans and left over beets)
Can of condensed Soup (Cream of Celery)
Cripys Fried Onions 
  1. I made some stuffing in my casserole dish on the stoptop which only took about 5 minutes then removed from heat.
  2. Then layer on your leftovers
  3. Thin down the canned soup with some milk or water and cover the layers.
  4. Add the friend onion topper on top and place in oven
  5. Cook for 25 minutes on 350°F
Happy Cooking!


    • Reston Lloyd
    Halloween Cauldron Crisis . . . SOLVED!

    Halloween Cauldron Crisis . . . SOLVED!

    I've used a pop corn bowl most of my life for Halloween but it's not festive at all. And the thought of buying one of those plastic decorative Halloween bowls seems like a nightmare to store the rest of the time. So what is any decent hostess do for a cauldron? Well no problem, try using a black colander! I'm using an enamel on steel black colander from Reston Lloyd. The one in my picture is a 3 quart size which does great for my everyday cooking needs and for the door candy. But they also have larger versions like a 5 quart size and yes even bigger, a 7 quart size. 

    Happy Halloween!

    • Reston Lloyd
    National German/American Day

    National German/American Day



    In 1968, Ms. Bolle (then working for Trans-Ocean-Bridge) worked tirelessly to promote the Römertopf® line in the United States, with unheard of, in store cooking demonstrations. Later she built her own company and requested the rights to distribute the Römertopf® line. The request was refused. The owners of Römertopf®, at that time, discounted her already proven successful work, refusing her solely based on her status as a single mother. Forty plus years later (technically still a single mom) she is vindicated with the exclusive rights of distribution of the “German Made” Römertopf® line for the United States & Canada in 2013.

    Rita Bolle discovered the Römertopf® at the Hannoer Fair in Germany in 1968 and brought it to the United States. Ms Bolle negotiated the exclusivity for this product for the United States and Canada under the name of the company Trans-Ocean-Bridge. Ms. Bolle promoted the Römertopf® all over the United States and it became very successful, particularly thru demonstrations in all department stores. She also participated in one of the first cooking  demonstrations in any department store in the United States which was held in Burdines, FL. With this hard work, Römertopf® became a Household name and became very successful in the market place. In 1972 Rita Bolle separated from the company (Trans-Ocean-Bridge) and went back to Germany. In the meantime the company went out to business.

    In 1972, Ms Bolle started her own company called Reston Lloyd. She then returned to the United States in 1973, with her two twin sons. During her visit to the Frankfurt show, she hoped to come to an agreement with the factory Eduard Bay to have the exclusive import rights transferred to her, since Trans-Ocean-Bridge had dissolved, but unfortunately she was told after many hours of negotiating that she wouldn’t be given the distributing rights. The reason she was declined was due to her being a single woman with two children and the agreement was given to a gentleman in the United States.

    So Ms. Bolle contacted the Scheurich Company, which is located in the same “clay area” and produces a similar clay cooker and since they have never been in the United States market they agreed to give her their exclusivity. One of the major hurdles that Reston Lloyd had to endure, was the well-established Römertopf® line in the United States which was all due to Ms Bolle’s hard work. Ms. Bolle believed that Römertopf® was always a quality product, but one problem was that it became very dirty looking inside due to the porosity of the clay pot. Therefore she developed a transparent glaze inside the pot, but left the lid totally unglazed to have all the advantages of porous clay cooking (the moisture is released out of the lid during the cooking process.)

    In 1974 the first container with the Glazed Schlemmertopf arrived in her warehouse at Reston Lloyd and she has been selling this product line ever since. She continues her efforts to outshine the name Römertopf® which she made so famous. Later, the new importer of the Römertopf® made an agreement with the factory in Germany to manufacture these clay cookers in Mexico. The retail prices for Römertopf® were very low and Reston Lloyd had a hard time to compete with the Mexican made Römertopf®. These pots were always unglazed (top and bottom). In 1997, Eduard Bay Company went under new ownership, the new company then became Römertopf® Kermik GMBH They also developed a glaze for the inside of the bottom only. These pots were sold all over the world, but no one could buy the German Glazed Römertopf® in the United States, only the Mexican made unglazed pot. Römertopf® Keramic decided to explore the United States Market again with their original Römertopf®, glazed inside made in Germany and appointed Reston Lloyd as their exclusive importer and distributor for the United States and Canada as of January 1, 2013.

    Oktoberfest events have been an important tradition for Reston Lloyd. Ms. Bolle always holds her large Oktoberfest event in her 65,000 square foot warehouse with family, friends and clients. No Oktoberfest would be complete without a live 20 piece German band and entertainers. Ms. Bolle and her friends from Germany tirelessly make all the food themselves in their clay pots to prove the most authentic and delicious event.







    • Anna Manalo
    National Apple Betty Day

    National Apple Betty Day

    Yes, there is a holiday for everyday of the year and today (10/5/2016) is National Apple Betty Day. What better way is there to celebrate then to cook up a yummy apple dessert just for yourself. Yep, just for you. With Reston Lloyd's single apple baker you can make your very own treat with very little work.  We used Betty Crocker's recipe which was very tasty, Thanks Betty Crocker!


    • Apple Baker by Romertopf
    • 1 Apple (Braeburn, Gala, or Fuji)
    • 1 Tbsp Raisins or sweetened dried cranberries
    • 1 Tbsp packed brown sugar
    • 2 Tbsp butter (softened)
    • Nature Valley granola bar (crumpled) 
    • 1/4 cup Orange Juice



    Wash and core your apple. 

    Soak The lid to your Apple Romertopf

    Combine; raisins, brown sugar, butter and orange juice and place into the center of the apple. I'm a fan of granola and used a big apple, so I added an extra granola bar in with these ingredients.

    Empty the water from the Romertopf lid and place on top. Put it in the microwave and cook for 5-6 minutes. You will start to smell the apple baking. Hello Fall!

    Take out of the microwave and add crumpled granola on top. Or you can really treat yourself and add a scoop of ice cream.




    • Customer Service


    Calling All Novis Cooks!  Ever heard of a ROMERTOPF?  Maybe not.  Anytime we hear about a new cooking method (especially one with a foreign name), it seems to sound difficult.. This is anything but and is actually a very old and traditional method of cooking!  It tenderizes lean or inexpensive tough cuts of meat with a circulating steam.  This builds complex and delicious flavor!  Thanks to the Romertopf style of cooking, we can take this pork but, add seasoning, place it in the Romertopf for a bit and your ready to shred it for a delicious pulled pork sandwich!  Thank you Splendid Table & Gourmet Catalog for this short cut secret!






    • One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
    • 1/4 cup Cheater Basic Dry Rub (recipe follows)
    • 1/2 cup bottled smoke
    • Barbecue sauce of your choice


    • 1/4 cup paprika
    • 2 tablespoons kosher salt
    • 2 tablespoons coarsely ground black pepper
    • 1 tablespoon garlic powder
    • 1 tablespoon dry mustard



    Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.



    Soak the Romertopf lid while you prepare the dish. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).

    Put the pieces in your Romertopf (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.

    Cover (after lid has soaked for 20 minutes/dump water out). Place in a cold oven and cook on highat 350°F for 5 to 6 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.

    Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.

    To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.

    To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.

    While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.


    Add your pulled or chopped pork to a bun and top with your preferred toppings such as additional BBQ sauce, slaw, pickles and more!

    • Customer Service
    Pane Bianco Bake-a-long with King Arthur Flour

    Pane Bianco Bake-a-long with King Arthur Flour

    The King Arthur Flour Company has a blog site called


    For the Month of August they offered a bake-a-long challenge for Pane Bianco. So I thought this would be a great experiment for Reston Lloyd's German Romertopf®. The Romertopf® brand is famous for their tender meat results. However very few know that they can cook bread in the same pot. So I decided to show you how easy it could be. Let's first start with the recipe.


    3 cups King Arthur Unbleached Bread Flour*
    2 teaspoons instant yeast
    1 1/4 teaspoons salt
    1 large egg
    1/2 cup lukewarm milk
    1/3 cup lukewarm water
    3 tablespoons olive oil
    3/4 cup shredded Italian-blend cheese or the cheese of your choice
    1/2 cup oil-packed sun-dried tomatoes, drained and diced into 1/2″ pieces; or your own oven-roasted tomatoes, diced
    3 to 6 cloves garlic, peeled and minced
    1/3 cup chopped fresh basil, green or purple
    Romertopf (2-4Qt Size)
    Batter Bowl
    Rolling Pin/Board

    Mix the following together in a bowl to be mixed with your bread hook on your mixer:

    3 cups King Arthur Unbleached Bread Flour*
    2 teaspoons instant yeast
    1 1/4 teaspoons salt
    1 large egg
    1/2 cup lukewarm milk
    1/3 cup lukewarm water
    3 tablespoons olive oil

    Knead the dough until it’s fairly smooth and elastic. 

    Lightly grease a batter bowl or other container. (Side note, I love my batter bowl, you really must try Reston Lloyd's). Put the dough into the batter bowl, cover it, and let it rise for about an hour, or until it’s quite puffy; it should just about double in size.


    After the hour has gone by, gently deflate the dough and round it into a workable ball. Let it rest for 10 minutes or so (no need to cover it). This short rest will relax the dough’s gluten, making it easier to roll/pat out.


    I cut my dough in half and made two loaves. The picture below is the first half of my dough. After I rolled it out I added all my yummy ingredients which you can change based on your likes and dislikes.


    Starting with one long edge, roll the dough into a log the long way. Form in a shape of an "S" and tuck both ends under the center to make a figure 8.

    Using kitchen shears, start 1/2″ from one end and cut the log lengthwise down the center about 1″ deep, to within 1/2″ of the other end. I brushed by two loafts with some additional cheese.

    Set inside the bottom of your Romertopf. And repeat the process for the other half of the dough.

    Cover and let rise in a warm place until doubled in size, 45 to 60 minutes.

    Turn your Romerotpf® lid upside down and fill with water. Let is soak the same time the dough is raising in the bottom half of the Romertopf®. (The wet Romertopf lid is going to steam the bread during the cooking process which will give you a nice bread top)

    After the hour is up, dump the water from your lid. Uncover the bottom half of your Romertopf® and add the lid. Put into your oven and set the temperature to 350°F.

    Let it bake  35 to 40 minutes, Remove the lid if you would like more more browning. When it’s done, remove the bread from the oven and transfer it to a rack to cool.


    You can see from the bottom half of my bread that the Romertopf® will give you a nice brown light crust on the bottom of your loaf as well. Plus it just pops out of the Romertopf® and cleaning is a snap.






    • Reston Lloyd