Recipes Archives - Page 2 of 53

Dill Bean Soup

January 27, 2023 By Morgan

From Nic in the Gallery-

One of the criteria for a recipe to truly make it into my rotation is the work (how long it takes to make, how much baby sitting does it need, are there a lot of critical steps) versus the reward (how tasty is the finished dish, is it visually pleasing?) ratio. I found that even if I love a dish, if it is really time consuming I tend to push it to the back or save it for a special occasion.

This dish has a great work versus reward ratio. The author of this recipe Alison Roman, is a New York Times best seller and author of multiple cook books. She uses the term “frizzled” to describe how far to take your onions to develop the depth of flavor needed for this recipe. A frizzled onion according to her is “somewhere between an onion that has been caramelized and fried.” After trying this soup, I am a true believer of the power of the frizzle. Here is what you will need:

2 tablespoons unsalted butter, plus more (optional)
2 tablespoons olive oil
1 large onion, thinly sliced
kosher salt, freshly ground black pepper
2 15-ounce cans white beans such as navy, butter, cannellini, drained and rinsed
4 cups vegetable or chicken broth
¼ of a head of cabbage, core removed, coarsely chopped
1 tablespoon white distilled vinegar or fresh lemon juice
1 cup dill, coarsely chopped

heat your butter and oil in your cazuela or dutch oven over medium high heat. Add your onions and salt and pepper them, then cook for 5-8 minutes. Alison advises, “You do not want jammy, caramelized onions, but you also do not want burnt onions”. After they are done transfer 1/4th of them into a small bowl or a little dipper and set aside for later.
add your beans and salt and pepper them. Using a large spoon break up some of the beans against the walls or bottom of your cazuela or dutch oven. Only break up some of them, this will thicken your soup, but don’t go to far and make refried beans.
add your broth and simmer for 15 to 20 minutes, then add your chopped cabbage and vinegar cooking for another 10 to 15 minutes. Season to taste at this point.
take your soup off the heat, and add half of the dill. I like to serve mine in my favorite joe’s blue soup bowl. Top each bowl with fresh dill and some of the reserved frizzled onions. Alison recommends adding a nob of butter or sour cream also at this point. Personally I like to go a heavy with the fresh dill on top of mine.

In my current iteration of this dish, I add another onion and use it as more topping at the end (like I said I am a true believer of the frizzle). I hope you give this savory soup a try. I know I will be planting dill in my garden this spring with dreams of this dish.

Moco Loco

January 27, 2023 By Morgan

From Nic in the Gallery-

Moco Loco is one of my favorite work week meals. It’s a Hawaiian dish that consists of a hamburger served over rice and is topped with brown gravy, a fried egg and plenty of sliced green onions. It is a comforting, filling, and savory dish that feels familiar, but is definitely out of the ordinary.

If I was going to make a small portion of it, my favorite Coyote piece the Mini-Savory Pie Dish could get the job done, but I highly recommend making more Moco Loco than a single serving. The Clay Coyote Cazuela or Large Skillet would be perfect for the job.

My go to recipe for Moco Loco comes from Chef John and his Foodwishes Youtube channel.

Here is the recipe from Chef John for making two servings: (I double this to serve two very hungry people or two people with left overs for lunch the next day)

Ingredients:

2 ground beef patties
1 pinch salt and freshly ground black pepper to taste
1 pinch cayenne pepper
1 ½ cups beef stock
4 teaspoons soy sauce
1 teaspoon Worcestershire sauce
4 teaspoons cornstarch
2 teaspoons ketchup
2 teaspoons white sugar (Optional)
2 drops sesame oil, or to taste
2 teaspoons unsalted butter, divided
2 tablespoons minced green onions, white and light green parts only
2 eggs
2 cups hot cooked white rice

Season your hamburger patties with salt, pepper and cayenne, set them aside.
Whisk together (a Whiskey bowl would work great) soy sauce, Worcestershire sauce, corn starch, ketchup, sesame oil, beef stock and sugar and set aside.
Melt some butter in your Large Skillet or Cazuela and cook your beef patties, halfway through cooking them add the sliced green onions, let them brown a bit, once they burgers are done, remove them and most of the green onions and set them aside.
Pour your wet mixture (step 3) into your pan and deglaze all that yummy goodness. Stir and scrap your mixture until a gravy forms, then put it on low heat, just to keep it warm.
Add butter to another pan (your time to shine Mini-Savory or Small Skillet!) and cook your eggs. I highly recommend a runny yoke that you can break into.
Divide your hot cooked rice into two portions and put into Bowls. Put a hamburger over each portion of rice, then top that with a fried egg, gravy and green onions. (I sprinkle a little more cayenne on top).

I hope you give this Hawaiian dish a try, it really is more then its individual parts.

-Nic

[VIDEO] Morgan makes Chicken Stir Fry Pita on WGN-Chicago

January 24, 2023 By Morgan

Thirty years ago, the Clay Coyote was started in a basement in New Lenox, Illinois in 1992.

At that time, Tom was making pots for fun and the basement was becoming overloaded. So Betsy signed them up for the Frankfurt Fall Fest. It was their first foray into selling Clay Coyote pottery.

Betsy and Tom were working at Baker’s Square and pottery was their nights and weekend gig. I was a feisty teenager and helped with shows on the weekend.

In 1994, they decided to make a go of selling pottery full time and we moved (me, mom, Tom, my little brother Josh, and the cats) from our home in Illinois to the farm North of Hutchinson.

We talk alot about those first days, selling pots on-the-honor-system out of the little pump house. I still have the Showroom sign hanging in the Studio today.

Now, 30 years later, the Clay Coyote has grown and reaches people all over the world.

Growing up, we were still very much a Baker’s Square family. When we’d go mom and I would split a Stir Fry Pita and fries so that we’d have room for pie (my favorite was Key Lime when it was in season, or French Apple year-round).

These days there are less Baker’s Squares out there (although you can still get the pies at famous Dave’s BBQ restaurants).

I still love the Stir Fry Pita, so I’ve been trying to recreate it in my home kitchen for years.

To celebrate our 30 years, we were invited down to Chicago’s own WGN to make our Stir Fry Pita live on air.

WGN chicago green room, before Morgan from the Clay Coyote went on live photo of bozo the clown and harry caray

It was a little bit of a “going home” … While Minnesota is our home I was born in Illinois and grew up watching WGN. I was overcome with emotions sitting in the green room waiting to go on next to a picture of Harry Caray (holy cow, amiright!?!?!) and Bozo the Clown.

Little side note about Bozo, apparently he was a franchise character and there were many Bozos all over the country on different networks (mind blown).

Anyways, it was a bit of a dream come true to go on WGN and share the Clay Coyote Story. Here’s the clip for your enjoyment.

Recipe: Chicken Stir Fry Pita

Sauce Ingredients:
2 cups soy sauce
¾ cup sugar
1 tbsp brown sugar
1 tbsp garlic minced
1 tbsp ginger grated
¼ cup sesame seeds toasted
¼ cup sesame oil
¼ cup onion dried, minced
1 tsp onion powder
1 tsp garlic powder
1 tsp ginger powder
1 tbsp cornstarch dissolved in water

Stirfry Ingredients:
1 tbsp olive oil (or other vegetable oil)
1 lb boneless skinless chicken (breast or tenders), cut into thin strips
1 bell pepper, sliced into thin strips
2 carrots, julienned
½ cup green sugar snap pea pods
1 cup broccoli, cut into small pieces

Pita Ingredients:
4 Pita
8 Slices Swiss Cheese
1 tbsp sesame seeds toasted

Make the Sauce (should be made at least a day in advance):
In a saucepan combine everything except the cornstarch in a saucepan and whisk, cook over medium-low heat for 10-15 minutes until sugars are dissolved. Combine cornstarch and water to make a slurry paste. Add the cornstarch mixture to the saucepan, this will thicken without adding flavor. Cool and refrigerate, overnight preferable.

Make the Stirfry:
Once your oil is hot, add the chicken to the pan to saute until the chicken is white but slightly translucent. Remove chicken. Add in chopped vegetables and saute over medium heat for 5-7 minutes until they begin to soften. Add the chicken back in along with about 1/2 cup of sauce. Cover and simmer until chicken is completely cooked.

Assemble:
Pile swiss cheese on a pita, then add a heaping scoop of the Stirfry, sprinkle with a little more sesame seeds, and close. Serve warm.

Egg Strata in a Cazuela

December 3, 2022 By Morgan

I share this recipe verbally almost daily at the Gallery. It’s from Smitten Kitchen, via my mother-in-law, and modified with local ingredients. I used our Clay Coyote Flameware Cazuela so I could start it on the stove and finish it in the oven.

Egg Strata

8-10 eggs beaten
½ cup milk or cream
1 tablespoon dijon mustard
2 cups day old bread, cubed
½ onion, diced
8 oz frozen spinach, drained
(optional) 8 oz shredded cheese, any kind
(optional) 1 cup meat (bacon, ham, or sausage)
Salt and pepper
Olive oil

Saute onions and spinach in oil. Beat eggs, milk, mustard, and salt/pepper. Spread cubed bread out, spread spinach and onion, and pour egg mixture over.

I normally make it the day ahead, then the morning I’m going to bake it I take it out of the fridge for about an hour to let it come to room temperature. That gives the custard a great place to start in the oven.

Bake for 60-75 minutes in a 350ºF oven. The top will be lightly browned and when jiggled and the middle doesn’t move a lot. Remove from the oven and let it set for at least 10 minutes.

2022 Holiday Gift Guide

November 2, 2022 By Morgan

Every year we put together a list of the best pottery gifts for everyone on your list.

Here are a few ideas to get you started!

The Griller: A Pizza Stone or Grill Basket are perfect for the person who loves to barbeque.

a horizontally framed photograph shows multiple clay coyote pottery pieces being used to make a fresh pizza. working left to right there is a clay coyote chili bowl glazed in yellow salt, that contains finely ground corn meal. to the upper right of that bowl is a clay coyote deep salad bowl glazed in feather. it has had some liquid recently used in it, as there is nothing in the bowl currently but there is a liquid shine inside the bowl. below that is a clay coyote pizza stone, which has the fully assembled but still raw pizza on its cooking surface. to the right of the pizza stone/pizza is another clay coyote chili bowl, this one is filled with shredded white cheese. above that or at the "2 o'clock" position relative to the pizza stone, is a clay coyote small tray with out handles. it has fresh herbs inside it. directly above that piece is a clay coyote little dipper (the square style) with sliced green pepper pieces inside of it. finally to the right of the small tray with the herbs is a clay coyote whiskey bowl filled with the pizza sauce. all the pieces listed except for the first (the chili bowl with cornmeal) are resting on a wooden cutting board. the wooden cutting board has wide stripes of light and medium colored wood that is divided by thin stripes of dark wood. the cutting board and the chili bowl with the corn meal are resting on a white kitchen counter top.

a clay coyote flameware grill basket is seen from 3/4 view. The grill basket is sitting on a grill with the black grill bars running vertical, visible under the basket. The grill basket is filled with brightly colored cut up vegetables and baby yellow potatoes. the picture is in soft white daylight.

The Home Chef who Loves to Travel: Wow with a Dutch Oven, Moroccan Tagine, or our new *Special Edition* Cassole for French Cassoulet

a horizontally framed picture. a clay coyote dutch oven is sitting on the iron grate of a stove top gas burner range. The burner is lit and there is a small blue flame visible underneath the dutch oven. The dutch oven is in coyote grey with darker speckles through out the glaze. The lid is on, and the handles are pointing to the left and right sides of the frame. To the left of the dutch ovens are two stacks of clay coyote chili bowls. the nearest stack of bowls is 3 high with dark glazes visible, and the top bowl is in mint chip glaze. The second stack of bowls, slightly behind the first and to the left is 5 high with 2 joes blue, 1 mint chip and a yellow salt glaze on the top. the bottom bowl is hard to tell glaze. Behind the stack of first bowls is a clay coyote large vase in joes blue, filled with a fall bouquet with orange, yellow and red flowers

the photograph shows a clay coyote tagine resting on a stove top gas range. the lid is glazed in yellow salt. in the base of the tagine there is chicken and olives with fresh herbs and lemon slices. there is visible condensation on the part of the lid visible, and small wisps of steam are visible coming off the chicken. behind and to the left of the tagine base, on the nearby white kitchen countertop, is a clay coyote small vase glazed in feather. it has a large bouquet of flowers resting in it. the flowers have red and green colors. the background is a white brick facade

The Baker: From No-Knead Breads to casseroles, quick Breads to tasty desserts, we have you covered or (uncovered as it may be):

a vertically framed photograph shows a close up view of a clay coyote bread baker glazed in yellow salt. the lid is resting on the circular lip of the base, and an angle that allows the viewer a "top down" view of the bread bakers lid. the lid handle is shaped like a reverse "S" with the handle itself being twisted to provide a visually pleasing aesthetic. the base of the bread baker has a whole loaf of freshly baked bread inside, that is visible behind the lid, relative to the viewer. the bread loaf if whole and unsliced. the bread baker is resting on a wooden cutting board. the cutting board has large strips of light and dark colored wood, which is divided by thin stripes of dark colored wood. the bread baker and wooden cutting board are sitting on a white kitchen counter top. the photograph is lit by both warm yellow light and white natural light.

a vertically framed photograph shows a clay coyote baking dish in joes blue filled with apple crisp. it is a top down view. lower in the photograph is a clay coyote chili bowl in merlot glaze ( red, brown and black). it is empty. to the right of the bowl is a ice cream scoop with a metal head and red serving handle. in between the baking dish and the bowl, slightly to the left is a full pint of vanilla ice cream. it has a smooth surface, with no scoops missing. all of this is sitting on a white kitchen counter top.

The Entertainer: Create a spread that wows with our new Entertaining Sets and Wine Cup collections.

a horizontally framed photograph shows a overhead top down view of a charcuterie spread. everything is on a wooden butchers block, which in turn is sitting on a white kitchen countertop. the spread is using clay coyote serving pottery, including little dippers, a large tray with handles, and a small tray without. there is slice baguettes hard and soft cheeses, green grapes, green olives, honey, mixed nuts, multiple kinds of crackers and some thinly sliced deli meat.

a horizontally framed photograph shows a close and low angle view of a clay coyote large tray glazed in midnight garden that is being used to serve sushi. there are 17 pieces of sushi and a dab of wasabi on the tray. the tray is laying horizontally across the photograph with both small sides and handles cut out of frame. the sushi row to the very left of the photograph is nigiri style with the fish draped over the rice, the other 3 rows are regular roll style. the row of 4 pieces of sushi on the very right of the photograph have one side of each piece (the side towards the viewer) coated in a brown crunchy layer. the clay coyote little dipper is near the top center of the photograph, resting behind the large tray. it has two pairs of chopsticks sitting on the square little dipper making an X. the photograph is well lit with white light. the tray and little dipper are resting on a white kitchen counter top.

a horizontally framed photograph shows a charcuterie spread on a white kitchen counter. there is a clay coyote large tray with handles in midnight garden, various glazed little dippers, small trays, yunomis, clay coyote plates in various glazes and a clay coyote wine coaster. the charcuterie spread has green grapes, green olives, sliced apples various hard cheeses, brie cheese with jam, slices of bread, various crackers and nuts. behind this spread is a group of clay coyote yunomis in various glazes. to the right of the yunomis is a bottle of wine, sitting in a wine coaster, further right from that is a stack of clay coyote dinner plates. all of this is on a white kitchen counter top, and there is bright outside light streaming in from an unseen near by window

Secret Santa & Stocking Stufffers: Sold in Sets of 4, these Cups and Omelete Cookers are great because you can keep one for you and have three gifts ready to go. Save $5 when you let us mix and match the glazes.

Four Clay Coyote Microwave Omelette Cookers in a variety of glazes

Looking for other Unique Gifts?

PS: Remember, shipping times are more tight than ever before so we encourage you to order asap to be first in line.

There are only so many kiln firings before the end of the year. If you see a pot on “backorder” we can provide an update on the delivery timing and where you are on the waitlist.