At the Clay Coyote we love to cook (especially in clay posts) and we also love to share recipes. This week one customer, Mike, bought a tagine. He shared one of his favorite recipes and these thoughts, "Thank you so much for helping me purchase the
Clay Pot Cooking – Cooking and Baking in Ceramic Pottery-Cooking in Clay
CLAY POT COOKING There are essentially 3 types of clay bodies used for cooking in clay; Stoneware (most Common), earthenware, and flameware. STONEWARE: Stoneware is typically a variety of clays and other ingredients that are blended for firing
Cassoulet Instructions
Interested in getting a cassole? View them in our Made at the Clay Coyote Shop. Instructions This Cassoulet Recipe is as accurate as it gets. It is by Paula Wolfert from her book "The Cooking of Southwest France" which inspired us, with a
Homemade Vinegar
Making & Using Red Wine Vinegar By Paula Wolfert (From Food and Wine Magazine October 2006) 1. Buy a 1-gallon ceramic crock with a top-quality wood or plastic spigot (we just so happen to have some). Add water to the crock to check for leaks;
Summer Entertaining…
As summers often seem to do, this season is blurring by! I am already 4 weeks into my CSA work share, and realized I have yet to blog about my experiences at Loon Organics. In part, because I have not been "cooking" all that much. Planning meals is so
Lamb Brains, Bisteeya, and Kunafa… Oh My!
Since the focus of this month has primarily been Moroccan cuisine, I thought it was time to taste some of the more exotic and complicated Middle Eastern dishes I have encountered during some of my reading. Since a trip to Morocco is not in my near future,
What is your culinary muse?
What inspires you in the kitchen? I am influenced by a myriad of factors. Seasonal and local ingredients play a huge role in what I cook. My tagine has also become a source of inspiration. I have found guidance and inspiration from food blogs and cookbook
What Makes A Great Cuisine?
Innocently, but very interested, I asked a question on "Moroccan Cooking" a FaceBook page started by Paula Wolfert. The question was 'when an identifiable cuisine that could be called Moroccan appeared'. The year 711 was her answer, and then she kindly
Tagine aux Pruneaux
This is one of the 3 finalists for our Tagine Recipe Contest. Our judges described this dish as a unique combination of distinct flavors and textures. Tagine aux Pruneaux 4 pounds lamb shoulder de-boned 1 pound prunes 1/2 pounds whole almonds 1
