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Clay Coyote

We make art you can cook with

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Winter squash and Brussel sprout tagine

June 8, 2016 By Morgan

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

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Filed Under: Foodie News, Recipes Tagged With: brussel sprout, cooking with clay, harissa, Recipes, tagine, winter squash, yum

Clay Pot Cooking – Cooking and Baking in Ceramic Pottery-Cooking in Clay

December 13, 2014 By claycoyote

Burhans Stoneware

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

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Filed Under: Foodie News, Recipes Tagged With: China, claypot cooking, Cooking In Clay, earthenware, flameware, stoneware, stovetop cooking

Cassoulet Instructions

June 27, 2014 By Valerie

photo of people sitting at a dining table with a cassole in the middle of the table

  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

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Filed Under: Foodie News, Recipes Tagged With: Cassoulet, cassoulet pot, clay coyote, clay coyote gallery, clay pot, cooking, Cooking In Clay, cooking with clay, foodie pots, functional, hutchinson mn, local food, Minnesota, paula wolfert, pottery

Homemade Vinegar

January 9, 2013 By claycoyote

Vinegar Crock in Yellow Salt

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;

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Filed Under: Foodie News, Recipes Tagged With: cider vinegar, cooking with vinegar, homemade vinegar, red wine vinegar, Vinegar, white wine vinegar

Summer Entertaining…

July 6, 2012 By Valerie

photo of a blue chip and dip bowl with vegetables around it and dip in the middle

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

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Filed Under: Events, Foodie News, Recipes Tagged With: clay, clay coyote, clay pot, cooking with clay, farm fresh produce, Hutchinson, hutchinson mn, local food, loon organics, Minnesota, vegetarian dish, vegetarian recipe

Lamb Brains, Bisteeya, and Kunafa… Oh My!

January 12, 2012 By Valerie

photo of a plate of steak and tomatos in a white sauce with a menu from saffron's restaurant and lounge

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,

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Filed Under: Foodie News Tagged With: bisteeya, kunafu, lamb brain, mezzes, middle eastern cuisine, minneapolis, Morocco, saffron

What is your culinary muse?

December 30, 2011 By Valerie

phot of a person taking a blue tagine lid off of the tagine and the stove and stirring whats in it

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

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Filed Under: Foodie News Tagged With: clay, clay coyote, cooking, Cooking In Clay, cooking with clay, flameware, foodie pots, hutchinson mn, local food, Minnesota, paula wolfert, stovetop, tagine, tagine recipe

What Makes A Great Cuisine?

December 20, 2011 By claycoyote

photo of the cover of paula wolfert's cookbook called the food of morocco

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

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Filed Under: Foodie News, Recipes

Tagine aux Pruneaux

May 2, 2011 By Valerie

photo of split hard boiled eggs on top of a tagine in a tagine

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

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Filed Under: Foodie News, Recipes, The Gallery Tagged With: clay, clay coyote, clay pot, cooking, Cooking In Clay, cooking with clay, cookware, couscous, eggs, flameware, foodie pots, green olives, lamb recipe, local food, made in minnesota, moroccan cooking, moroccan recipe, prunes, tagine, tagine aux pruneaux, tagine contest, tagine recipe, tagine stovetop

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Mail PO BOX 363, Hutchinson, MN 55350

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