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Feta, Charred Scallion and Lemon Dip

March 4, 2023 By Morgan

Feta, Charred Scallion and Lemon Dip

  • 6 scallions grilled
  • 1/2 of a preserved lemon, grilled
  • 8oz cream cheese, room temperature
  • 8oz feta
  • 1 teaspoon coarse ground pepper
  • ½ teaspoon cayenne pepper

Process:

  1. Char scallions (also known as green onions) and preserved lemons (we used our Clay Coyote Flameware Grill Basket). You can substitute NY SHUK’s Lemon Paste but then only grill the onions.
  2. Save a couple onions for garnish
  3. Put cream cheese, feta, grilled scallions, lemons, and peppers into a food processor (a blender, bullet, or iImmersion blender will also do the trick)
  4. Puree until smooth
  5. Garnish and serve with fresh pita, breads, or crackers

 

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Filed Under: Foodie News, On the Horizon, Our Story, Potter's Life, Recipes Tagged With: dips, grill basket, grill ideas, lemon preserve, onions, scallions

{ICYMI} Clay Coyote Shows WCCO Saturday Morning How to Make Savory Cassoulet

March 1, 2023 By Morgan

Watch the segment:

Get the Recipe. 

Order your Special Edition Cassole & a copy of Sylvie’s Book.

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Filed Under: Events, Foodie News, On the Horizon, Our Story, Potter's Life, Recipes Tagged With: cassole, Cassoulet, cooking wiht clay coyote, ICYMI, tv segment, WCCO

Cassoulet Confessions Event Monday, Feb 27th (post includes “Gateway” Cassoulet Recipe)

February 23, 2023 By Morgan

CASSOULET CONFESSIONS: AN EVENING WITH SYLVIE BIGAR, VINCENT FRANCOUAL, MORGAN BAUM AND LYNNE ROSSETTO KASPERIt was back in 2021 when Sylvie first reached out to us. Her memoir, Cassoulet Confessions: Food, France, Family and the Stew That Saved My Soul was going to be released by Hardie Grant, and she wanted to see if there might be any synergies.

Fast forward, we created a Special Edition Cassole to coincide with the launch of the book.

Now, this coming Monday, Sylvie will be in Minneapolis for an evening dedicated to cassoulet.

We’re co-hosting an event at Alliance Française, the ticket price includes the entrance fee, a copy of Sylvie Bigar’s book, refreshments,  and a cassoulet tasting. 

One of my heros, Lynne Rossetto Kasper, founding host of the Splendid Table on MPR, will moderate the panel featuring:

  • Sylvie Bigar, author
  • Vincent Francoual, local French chef at Chloe in Minneapolis
  • and yours truly, Morgan Baum, owner of the Clay Coyote

This event is for Alliance Française members only, so you’ll want to first set up an account on the site in order to checkout: https://www.afmsp.org/events/cassoulet

Sylvie’s Gateway Cassoulet Recipe

Excerpt from Sylvie Bigar’s food and travel memoir, Cassoulet Confessions: Food, France, Family and the Stew That Saved My Soul, published by Hardie Grant, September 13, 2022

YIELD: Serves 2
TIME: prep 40 mins, cooking time 21/2 hours

500 g (1 lb 2 oz) dried cannellini beans or other large white beans
1 large onion, peeled and quartered
8 garlic cloves, peeled
1 parsley sprig (leaves only)
3 thyme sprigs (leaves only)
½ tablespoon salt
350 g (12 oz) fresh pork belly with skin, cut into 3 cm (1 in) cubes
1 tablespoon duck fat
200 g (½ lb) fresh pork sausage, cut into 5 cm (2 in) long pieces
2 legs duck confit
1 carrot, peeled and chopped
¼ teaspoon freshly grated nutmeg
freshly ground black pepper
1 liter (34 fl oz/4 cups) store-bought chicken stock

  1. Rinse the beans thoroughly, then soak for at least 2 hours but no longer than 12 hours.
  2. Preheat the oven to 175°C (350°F).
  3. Drain the beans and rinse under cold water. Fill a 4 liter (135 fl oz/ 16 cups) Dutch oven with water and bring to a boil. Blanch the beans in the boiling water for 7 minutes, then drain and run under cold water again. Set aside in a bowl.
  4. In a blender, combine the onion, garlic, parsley, thyme, salt and 60 ml (2 fl oz/1⁄4 cup) of water. Puree until smooth.
  5. In the Dutch oven, sear the pork belly cubes over medium heat until browned on all sides – about 5 minutes. Stir often to prevent burning. Remove and set aside.
  6. Melt the duck fat in the Dutch oven over medium heat, then cook the sausage, stirring frequently until brown – about 5 minutes. Remove the sausage and set aside, then add the duck legs and sear for about 1 minute per side. Remove and set aside. Add the garlic/onion puree and reduce heat to low. Cook for 10 minutes, stirring regularly and scraping any pieces of meat stuck to the bottom.
  7. Add the puree to the beans, along with the carrot, and mix until well coated.
  8. Transfer about one-third of the bean mix to the Dutch oven, enough to cover the bottom.
  9. Layer the pork belly over the beans, then the sausages. Finally, place the duck legs on top and cover with the remaining beans. Season with the nutmeg and a good grind of pepper. Add just enough stock to cover the beans. Reserve any remaining stock to add during the cooking process.
  10. Bake uncovered until the cassoulet comes to a simmer on the sides and a crust begins to form – about 40 minutes. Reduce heat to 150°C (300°F) and cook for 1 hour 45 minutes, checking regularly to break the crust with the back of a spoon and ensure that the cassoulet remains moist. Add stock or water if necessary.
  11. Remove the cassoulet from the oven and let it rest for 15 minutes before serving. Place the Dutch oven at the center of the table and serve family style.

Event Location:

Alliance Française in Minneapolis
612-332-0436
227 Colfax Avenue N Minneapolis, MN 55405
Monday, February 27th from 6-8:30pm

 

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Filed Under: Events, Foodie News, On the Horizon, Our Story, Pottery, Recipes Tagged With: casole, Cassoulet, cooking with clay, events, France, french food, sylvie bigar

Press Releases and Media Coverage

February 14, 2023 By Morgan

Media Coverage

  • Paula Wolfert and the Clay Pot Mystique [Craftsmanship Quarterly, Winter 2023 Issue]
  • Lunchbreak: Chicken Stir Fry Pita [WGN-TV, Chicago, January 2023]
  • Holiday Gift Guide 2022: The Best Cookware For Home Cooks [Forbes, November 2022]
  • A Cozy Fall Stew Recipe With Hidden Depths [Wall Street Journal, September 2022]
  • Makers of MN Podcast: Clay Coyote Season 4, Episode 29 [Makers of MN, July 2022]
  • Morgan featured on WCCO to promote 2022 MN Pottery Festival [WCCO-CBS, July 2022]
  • Hidden Gems: Meet Morgan Baum of Clay Coyote Gallery & Pottery [VoyageMinnesota, July 2022]
  • Grilling Tips to Get Fired Up This Summer! [WCCO-CBS, May 2022]
  • Postcards on PBS, starts at 18:21 [PBS, May 2022]
  • Clay Coyote Shares Recipes On Small Business Saturday [WCCO-CBS, November 2021]
  • Made in McLeod Feature story [Fall 2021]
  • Resilience earns Clay Coyote national recognition [Hutchinson Leader, September 2021]
  • Pottery Studio In Hutchinson Nationally Recognized For COVID Comeback Story [WCCO-CBS, September 2021]
  • Minnesota Live interviews Clay Coyote about Small Business resilience  [KSTP-TV September 2021]
  • Cooking with WCCO: Summer Stir Fry in a Grill Basket [WCCO-CBS, July 2021]
  • You Need a Tagine in Your Life. Here’s How to Pick a Good One. [by Amanda Ponzio-Mouttaki, Eater.com, November 11, 2020]
  • New home for Clay Coyote Gallery and Pottery in downtown Hutchinson [Hutchinson Leader, November, 2020]
  • WCCO Features New Flameware Pizza Stone LIVE [WCCO-CBS, October 2020]
  • Clay Coyote and Dock 6 Pottery Collaborate at Mall of America [Midwest Home, December 2019]
  • Cooking with ‘CCO: Winter Stews in a Flameware Tagine [WCCO-CBS, December 2019]
  • Local pottery at Mall of America in Bloomington [Sun Currant, October 2019]
  • Make MN Magazine [Perspectives Issue, January 2020]
  • Skillet Apple Crisp, Stone Fruit Shortcake [WCCO-CBS, September 2019]
  • Grilling with Pottery [WCCO-CBS, July 2019]
  • Clay exhibit on display through March 31 at Clay Coyote Gallery [Hutchinson Leader, March 2019]
  • Kris and Alicia reveal their crafty holiday gifts [KARE 11-NBC, November 2018]
  • Clay Coyote makes pottery and electricity a match [Hutchinson Leader, June 2018]
  • Goin’ To The Lake: Clay Coyote Pottery Studio [WCCO-CBS, August 2017]
  • Clay Coyote named to Super Bowl list [Hutchinson Leader, June 2017]
  • A Pottery Incubator [Ceramics Monthly, February 2017]

Press Releases

  • Minnesota Pottery Studio & Art Gallery to Be Highlighted Nationally During Small Business Week, September 13-15, 2021 [September 13, 2021] read release
  • Minnesota Potters Unite for Holiday Pop-up at Mall of America [October 8, 2019] read release
  • Prominent Minnesota Potter Featured at MN Pottery Festival Weekend of Demonstrations and Hands-on Clay Activities [July 8, 2019] read release 
  • Hutchinson Company Selected by MN Super Bowl Host Committee For Business Connect Resource Guide  [June 26, 2017] read release

Press Inquiries

  • Contact Morgan Baum, [email protected], or call/text 512-809-7771
  • We welcome opportunities to lend products for photoshoots, movies, etc.
  • We welcome on-location shoots.

 

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Filed Under: Events, On the Horizon, Our Story, The Gallery, The Studio Tagged With: magazines, newspapers, press, press releasees, tv

If You Make it They Will Yum – Culinary Retreat

February 10, 2023 By Morgan

“Are you curious about what you would eat for dinner in Palestine?  Ever wondered what breakfast is like in Madagascar?  Or lunch in Brazil?  This retreat will satisfy your curiosity AND your appetite!”

Alice Lidell from Food For Everyone is hosting a 4-day 3-night dream foodie retreat in mid August, and is using Clay Coyote Tagines to help tell the delicious story of world food. The retreat takes place at Tipi Village Retreat located in the Mohawk valley near Eugene Oregon (about 30 minutes away).

During the 4 day retreat there will be 8 cooking classes to participate in, both learning about and eating food from around the world. The final dinner is Moroccan themed, and will be using our Clay Coyote Tagines! We love to see and hear about our pottery out in the world!

If this culinary adventure sounds exciting to you, please be sure to reserve a spot, as we are sure this wonderful experience will fill up fast!

You can contact Alice at [email protected] or call her at 541-954-8105

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Filed Under: Events, Foodie News, On the Horizon, Uncategorized Tagged With: August, clay coyote tagine, Cooking In Clay, cooking with clay, flameware, foodie pots, Oregon, retreat, world food

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Clay Coyote

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Phone (320) 587-2599

Mail PO BOX 363, Hutchinson, MN 55350

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