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Recipe Revisited: Paula’s Hummus

June 22, 2022 By Betsy Price

From Emily in the Gallery ~

The first day of summer was yesterday, and I cant help but dream and salivate over the thought of all the fresh  veggies that will be picked from our home garden, picked up from the farmers market and/or given to us by the generosity of friend and neighbors in the weeks to come. My favorite thing to dip veggies in is hummus, and nothing beats homemade hummus. Below you will find a post first written by Valerie in February of 2011 using Paula Wolferts recipe for “My Best Hummus” .

 

Paula’s Hummus recipe

I really LOVE hummus! I always thought I did, but I never realized how much until now. Over the years, I have bought countless containers of hummus. I’ve tried every flavor. ( black olive, roasted red pepper, garlic…) Every container ended up crusty and hard in the back of my refrigerator. I made Paula Wolfert’s hummus, and it was gone in 2 days. First, I ate it with warm pita bread. Then, I used it as a dip for carrots and celery.  I started adding it to everything. I spread it on my sandwich. It substituted mayo in my new version of deviled eggs. I ate the last spoonful right from the bowl. I guarantee if you try this, you will never buy it again. It is very simple, and much less expensive to make yourself.

hummus1“My Best Hummus”

1 cup dried chickpeas

Coarse seal salt

1/4 cup tahini, preferably organic

2 garlic cloves

1/4 cup fresh lemon juice

1-2 Tablespoons extra virgin olive oil

Ground Cumin and crushed hot red pepper

1. In a large bowl, soak the chickpeas with 3 cups of water and 2 tablespoons coarse salt for at least 12 hours.

2. Drain the chickpeas, rinse them well and put them in a earthenware pot. ( I used my flameware cazuela) Set to low-medium heat and bring the water to a boil. Reduce the heat to simmer and cook, partially covered, until the chickpeas are very tender, about 2 hours. Add more water if it evaporates.

3. Drain the chickpeas, reserving about 1/4 cup of the cooking liquid. Working by the handful, submerge the chickpeas in a deep pot or bowl of cold water and rub the chickpeas between your hands and rub and pinch off the skins. The skins will rise to the surface, remove and discard them. Repeat with the remaining handfuls of chickpeas. Set aside about 1/4 cup peeled chickpeas for garnish. (It only takes around 10 minutes to shell the chickpeas.)

4. Stir up the tahini in its jar with the oil until well blended. Place the tahini in blender jar and blend the tahini, garlic, and lemon juices until the mixture “whitens.” With the machine running, add the reserved liquor. Add the 1 3/4 cups peeled chickpeas and process until smooth and glossy. Correct the seasoning with salt and lemon juice. (I added quite a bit more lemon juice.) Allow the hummus to mellow at room temperature for 1 to 2 hours. (This part is REALLY hard.)

5. To serve as a dip, spread the puree on a shallow serving dish. Use the back of a spoon to make a well in the center, drizzle with olive oil, and sprinkle with cumin and/ or hot pepper, and scatter the remaining chickpeas on top.

hummus2
My hummus “mellowing.”

There are shortcuts to creating this recipe. You could use canned chickpeas, or bottled lemon juice. I would recommend not doing either. You would be amazed how much changing certain aspects of Paula’s recipes affects the flavor. I also think that shelling your own chickpeas invests you into the dish, and you become connected to it. This same connection is found through using earthenware to prepare the dish. I have a pottery lemon juicer my mom gave me for Christmas. I was excited to have a recipe to use my new piece. I would recommend experimenting with different spices. Get creative!  If you find something delicious, let us know. We would love to hear any suggestions or ideas you may have.

 

Pottery Featured in this Recipe: 

  • Flameware Cazuela
  • Mixing Bowl with Whisk
  • Salad Bowl, Shallow 
  • Soup Bowl 
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Filed Under: Recipes Tagged With: cazuela, cooking with clay, cooking with the coyotes, flameware, handmade, Mediterranean Diet, Minnesota, paula wolfert, recipe

Summer Vegetable Cassoulet

August 26, 2021 By Betsy Price

 

Plate of food with cassoulet vegetable stewThis recipe for Summer Vegetable Cassoulet comes from Bon Appetit, and it’s the perfect combo for using fresh seasonal vegetables and Clay Coyote pottery! The cassoulet is a staple of French country cuisine. It’s a hearty stew of sausage, confit, pork, and beans that is slowly simmered for hours to produce a smooth and decadent dish. This recipe is a lighter seasonal version that highlights loads of vegetables with a crispy crumbly Gruyere topping. Try it in the Clay Coyote Dutch Oven or the Clay Coyote Cassole with Cassoulet Bowls for serving.

Ingredients:

1 lb. globe or Japanese eggplants, peeled and cut into 2″ pieces

1 tsp. fennel seeds

1/4 tsp. crushed red pepper flakes

7 Tbsp. extra-virgin olive oil, divided

1 tsp. salt, plus more

Freshly ground black pepper

1 lb. haricots verts or green beans, trimmed

2 oil packed anchovy fillets

4 garlic cloves, thinly sliced

3/4 cup dry white wine

1 Tbsp. tomato paste

1 pint cherry tomatoes

1 15 oz. can butter or corona beans

2 cups coarsely chopped parsley

1/3 cup coarsely chopped marjoram or oregano

1 Tbsp. thyme leaves

6 oz. Gruyere cheese, coarsely grated

 

Preparation:

Step 1

Place racks in upper and lower thirds of oven and preheat to 425°. Toss eggplant, fennel seeds, red pepper flakes, 6 Tbsp. oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a 3-qt. or 13×9″ baking dish; season with black pepper. Roast on bottom rack, tossing halfway through, until golden and tender, 25–30 minutes. Let cool.

Step 2

Meanwhile, heat remaining 1 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add haricots verts, season with salt, and cook, tossing every minute or so, until they start to release moisture and steam, about 5 minutes. Add anchovies, garlic, wine, and tomato paste and cook, stirring with a wooden spoon or heatproof rubber spatula to break up paste, 1 minute. Add ¾ cup water, cover pot, and cook until haricots verts are crisp-tender, 5–7 minutes.

Step 3

Add cherry tomatoes and butter beans, re-cover pot, and cook until tomatoes start to burst, 5–7 minutes. Remove pot from heat, uncover, and stir in parsley, marjoram, and thyme.

Step 4

While the beans and tomatoes are cooking, spread Gruyère out on a parchment-lined baking sheet and bake on top rack until melted and almost done bubbling and golden, 8–10 minutes (check often). Let cool.

Step 5

Using a slotted spoon, scoop tomato and bean mixture over and around eggplant in baking dish, arranging so everything is nestled together but eggplant isn’t completely covered. Pour liquid left in pot over. Remove crispy Gruyère from parchment and crumble on top of cassoulet.

Want more inspiration? Check out our Blog here to see how we use our pots, Pinterest page here for more recipes and ideas, and follow us on Instagram here to stay up to date!

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Filed Under: Foodie News, Potter's Life, Recipes Tagged With: cassole, Cassoulet, clay pot, cooking, Cooking In Clay, cooking with clay, cooking with the coyotes, cookware, flameware, food, foodie pots, french cassoulet, functional, Mediterranean Diet, Recipes

Wine Time at Clay Coyote

July 2, 2021 By Betsy Price

Here at Clay Coyote, we love a nice glass of wine shared with friends and family. And naturally, we love that wine to be consumed from a handmade ceramic cup. Every week, our potters are churning out one-of-a-kind wine cups that go out the door almost as fast as they come in. Add on a handmade wine chiller and a short cup for the bottom of your bottle to catch the drips and you’ve got the perfect recipe for a lovely evening. Just this week, we got in wine tags from our friends over at Spooner Creek in Wisconsin. These add humor to any bottle, and also make a great gift! So grab you’re favorite bottle of wine, some handmade cups, and enjoy the slow summer evenings with those you love most.

Clay Coyote Wine Cups
Clay Coyote Wine Cups and Drip Catcher with Wine Tag
Clay Coyote Utensil Holder
Clay Coyote Wine Chiller

 

Spooner Creek Wine Tags
Spooner Creek Wine Tags
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Filed Under: Foodie News, Potter's Life Tagged With: art, clay, clay coyote, clay coyote gallery, cooking with the coyotes, food, foodie pots, functional, gift ideas, gifts, handcrafted, handmade, handmade pottery, Hutchinson, pottery, wine, wine cup, wine tags

Father’s Day Gift Guide

June 12, 2021 By Betsy Price

With Father’s Day approaching fast, this gift guide will help get the gears rolling and narrow down the perfect gift for the special person in your life! Shop online or in person. We can even gift wrap to save you time.

 

Father's Day Gift Guide
The World’s Greatest Dad deserves the world’s greatest pizza, homemade on our pizza stone and cooked on the grill.
Father's Day Gift Guide
Handmade cards fit for the grill master or hero in your life. Made by our local post lady Maureen.

 

 

 

Father's Day Gift Guide
Mugs on mugs on mugs! We have the shape, size, and color to fit anyone from a variety of artists.
Father's Day Gift Guide
Did we mention mugs? Because we have a lot of them and they’re flying out the door!
Father's Day Gift Guide
What dad doesn’t love bacon? These bacon cookers make it easy to get that savory pork with easy cleanup and minimal effort.
Father's Day Gift Guide
Soberdough makes baking a snap. Simply add your favorite beer or seltzer, mix, and pour. Want to make it a set? Pair it with the Clay Coyote Baking Dish.
Father's Day Gift Guide
For the classy man, why not get a Whisky Cup made right here at Clay Coyote? Perfectly designed to fit a sphere of ice ( or an extra large pour).
Father's Day Gift Guide
Cutting boards, cheese slicers, appetizer boards, or mason jar lids. These handcrafted wooden pieces are made from reclaimed wood and are available in a variety of patterns and sizes.

 

Grill Basket
Ahhh the Grill Basket. The ideal mate for any grill master. Meat, veggies, seafood, you name, he can grill it in this truly one-of-a-kind gift.
Washingont State Ribs with Flameware Grill Basket and Cazuela
The Clay Coyote Grill Basket in action! Corn, ribs, potatoes, and greens. MMMmmmm. ~By Molly in the Gallery
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Filed Under: Events, Pottery, The Gallery Tagged With: art, clay, clay coyote, clay coyote gallery, clay pot, cookware, events, flameware, foodie pots, free gift wrapping, functional, gallery, gift ideas, gifts, grill basket, handcrafted, handmade, handmade pottery, holiday shopping, hutchinson mn, pottery

Part 4 of 4: A Day in the Life of a Mini Savory Pie

May 21, 2021 By Betsy Price

~By Molly in the Gallery

The last (and let’s be honest, the best) part of the Mini Savory Pie series is dessert. I made a mixed berry pie using blueberries, strawberries, and raspberries and it was so simple and delicious.

To start, I measured out four cups of berries. I like to use frozen berries because they’re extra juicy once they are thawed. It’s also easier! Then I added 1 cup of sugar, 1/4 cup of cornstarch, and a pinch of salt.

I mixed this around until everything was evenly coated, poured it into the mini savory pie, spread a pie crust over the top, added a little flair, and baked at 375 for 45 minutes.

 

Next time, I would mix everything directly in the mini savory to save washing an extra dish. And I’ve learned through using it multiple times now that it has a larger capacity than I expect.

This dessert was perfect for the start of summer, and takes minimal effort if you’re craving sweets but don’t have all day to bake.

After testing out the mini savory for four different types of recipes, this may just be my new favorite dish! From breakfast bakes, to the grill, to savory and sweet pies, this little workhorse is versatile and easy to use.

Want more inspiration? Check out more posts on our blog here to see how we use our pots, our Pinterest page here for more recipes and ideas, and follow us on Instagram here to stay up to date!

 

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Filed Under: Foodie News, Potter's Life, Recipes Tagged With: clay coyote, clay pot, cooking, Cooking In Clay, cooking with clay, cooking with the coyotes, cookware, flameware, foodie pots, handmade, Hutchinson, hutchinson mn, Minnesota, pottery, Recipes

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Mail PO BOX 363, Hutchinson, MN 55350

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