Looking for a weekend cooking project? Food & Wine Magazine features eleven recipes that require time ... but they're totally worth the wait. #2 on the list is Cassoulet and the photo and recipe feature one of our Clay Coyote cassoles. All the
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
The Annual Cassoulet Bash
In Minnesota, winters can be, well, uncomfortable. Especially this year! So we really NEED, no, DESERVE, comfort food. For those who have read elsewhere on this blog, we get together with 3 other couples each year in deep winter (mid-Jan to Mid-Feb)
Paula Wolfert’s Cassoulet
We have cassoles in stock, get yours today! This article originally appeared in Food and Wine Magazine in October 2005 Paula’s book “The Cooking of Southwest France” is available through her website at www.paula-wolfert.com. We heartily
Cassoulet-Perfect for the New Year!
Clay Coyote cassoles are in-stock and you can find them here. Would you like to see more Clay Coyote wares? Be sure to browse Made at Clay Coyote. For the last 3 years, we've been part of a group that have put together Paula Wolfert's
A Tale of Two Pots – Modern Clay Pot Cooking
In her fabulous book "Mediterranean Clay Pot Cooking," Paula Wolfert provides some excellent guidance on the use of clay pots for cooking of both the wonderful Mediterranean recipes she provides, and the ability to adapt use of these pots to modern
TWO MID-WINTER IDEAS
So far it's been a cold and snowy winter here in ' da Nort ' ...so what better time to warm things up with a fantastic dinner with your friends ...and a non-intensive project that will pay dividends all year.The first is one we wrote about last January at
HAPPY NEW YEAR CASSOULET- DAY 2 Before
Now the action starts! The duck has marinated overnight in the fridge, the pork is ready, beans at hand, vegetables cleaned, start early. First we sealed the marinated duck into vacuum pouches. Last year we tried to make do with zip closure bags, but the
HAPPY NEW YEAR…CASSOULET DAY 3 Before
The second day (Thursday) is a light schedule. The process is to imitate duck confit. A confit is an old method of storing meats by rendering out fat and storing the meat covered with fat. In this case, we are not using fat, but the cooking
