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Clay Coyote

We make art you can cook with

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Cooking with the Coyotes: Warm Bacon and Blue Cheese Dip

June 16, 2022 By Morgan

From Emily in the Gallery~

I am the newest member of the Coyote family, and am so excited not only to be surrounded by the pottery that I have loved and admired for years, but also to engage in experimentation in the kitchen with cooking and trying new recipes and techniques. My history in the kitchen is not the prettiest, or tastiest (ask my husband) but boy is this place inspiring!

This past weekend we had family visiting from sunny AZ and I wanted to make something yummy to snack on as we sat by our pool on the hot summer day. I was planning on making  the Soberdough Hatch Green Chile Cheddar bread we sell in the gallery, and it paired perfectly when all said and done.

Warm Bacon Blue Cheese Dip

-Cookin’ with the Coyote Cookbook

Ingredients:

7 bacon slices, diced

2 garlic cloves, minced

8 oz. cream cheese, room temperature

1/4 cup half & half

4 oz. blue cheese, crumbled

2 T chopped fresh chives

Bread, carrots & celery for dipping

Instructions:

Cook bacon until almost crisp – about 7 minutes. Drain fat, add garlic and cook until bacon is crisp.

Beat cream cheese until smooth with an electric mixer. Add half & half and beat to combine.

Stir in bacon mixture, blue cheese and chives. Transfer to a ovenproof baking dish, I used the Clay Coyote Soup Bowl and covered with tin foil.

Can be prepared one day ahead, however, I loved it straight out of the oven in all its bubbling gloriousness.

If you wanted to double the recipe, I would suggest using our Clay Coyote Baking Dish. 

 

Clay Coyote Soup and Chili Bowl
Clay Coyote Soup Bowl
Clay Coyote Baking Dish
Clay Coyote Baking Dish
Soberdough
Soberdough in Green Hatch Chili Cheddar
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Filed Under: Recipes Tagged With: baking dish, clay coyote soup bowl, Cooking In Clay, handmade, recipe, soberdough

{VIDEO} WCCO-CBS Grilling Tips to Get Fired Up This Summer!

May 21, 2022 By Morgan

Did you catch us on WCCO? Watch here for grilling tips!

Read about more tips online (and get the chart referenced) here.

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Filed Under: Foodie News, On the Horizon, Our Story, Potter's Life, The Gallery Tagged With: Cooking In Clay, cooking with clay, flameware, WCCO

Summer Vegetable Cassoulet

August 26, 2021 By Betsy Price

 

Plate of food with cassoulet vegetable stewThis recipe for Summer Vegetable Cassoulet comes from Bon Appetit, and it’s the perfect combo for using fresh seasonal vegetables and Clay Coyote pottery! The cassoulet is a staple of French country cuisine. It’s a hearty stew of sausage, confit, pork, and beans that is slowly simmered for hours to produce a smooth and decadent dish. This recipe is a lighter seasonal version that highlights loads of vegetables with a crispy crumbly Gruyere topping. Try it in the Clay Coyote Dutch Oven or the Clay Coyote Cassole with Cassoulet Bowls for serving.

Ingredients:

1 lb. globe or Japanese eggplants, peeled and cut into 2″ pieces

1 tsp. fennel seeds

1/4 tsp. crushed red pepper flakes

7 Tbsp. extra-virgin olive oil, divided

1 tsp. salt, plus more

Freshly ground black pepper

1 lb. haricots verts or green beans, trimmed

2 oil packed anchovy fillets

4 garlic cloves, thinly sliced

3/4 cup dry white wine

1 Tbsp. tomato paste

1 pint cherry tomatoes

1 15 oz. can butter or corona beans

2 cups coarsely chopped parsley

1/3 cup coarsely chopped marjoram or oregano

1 Tbsp. thyme leaves

6 oz. Gruyere cheese, coarsely grated

 

Preparation:

Step 1

Place racks in upper and lower thirds of oven and preheat to 425°. Toss eggplant, fennel seeds, red pepper flakes, 6 Tbsp. oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a 3-qt. or 13×9″ baking dish; season with black pepper. Roast on bottom rack, tossing halfway through, until golden and tender, 25–30 minutes. Let cool.

Step 2

Meanwhile, heat remaining 1 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add haricots verts, season with salt, and cook, tossing every minute or so, until they start to release moisture and steam, about 5 minutes. Add anchovies, garlic, wine, and tomato paste and cook, stirring with a wooden spoon or heatproof rubber spatula to break up paste, 1 minute. Add ¾ cup water, cover pot, and cook until haricots verts are crisp-tender, 5–7 minutes.

Step 3

Add cherry tomatoes and butter beans, re-cover pot, and cook until tomatoes start to burst, 5–7 minutes. Remove pot from heat, uncover, and stir in parsley, marjoram, and thyme.

Step 4

While the beans and tomatoes are cooking, spread Gruyère out on a parchment-lined baking sheet and bake on top rack until melted and almost done bubbling and golden, 8–10 minutes (check often). Let cool.

Step 5

Using a slotted spoon, scoop tomato and bean mixture over and around eggplant in baking dish, arranging so everything is nestled together but eggplant isn’t completely covered. Pour liquid left in pot over. Remove crispy Gruyère from parchment and crumble on top of cassoulet.

Want more inspiration? Check out our Blog here to see how we use our pots, Pinterest page here for more recipes and ideas, and follow us on Instagram here to stay up to date!

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Filed Under: Foodie News, Potter's Life, Recipes Tagged With: cassole, Cassoulet, clay pot, cooking, Cooking In Clay, cooking with clay, cooking with the coyotes, cookware, flameware, food, foodie pots, french cassoulet, functional, Mediterranean Diet, Recipes

Part 4 of 4: A Day in the Life of a Mini Savory Pie

May 21, 2021 By Betsy Price

~By Molly in the Gallery

The last (and let’s be honest, the best) part of the Mini Savory Pie series is dessert. I made a mixed berry pie using blueberries, strawberries, and raspberries and it was so simple and delicious.

To start, I measured out four cups of berries. I like to use frozen berries because they’re extra juicy once they are thawed. It’s also easier! Then I added 1 cup of sugar, 1/4 cup of cornstarch, and a pinch of salt.

I mixed this around until everything was evenly coated, poured it into the mini savory pie, spread a pie crust over the top, added a little flair, and baked at 375 for 45 minutes.

 

Next time, I would mix everything directly in the mini savory to save washing an extra dish. And I’ve learned through using it multiple times now that it has a larger capacity than I expect.

This dessert was perfect for the start of summer, and takes minimal effort if you’re craving sweets but don’t have all day to bake.

After testing out the mini savory for four different types of recipes, this may just be my new favorite dish! From breakfast bakes, to the grill, to savory and sweet pies, this little workhorse is versatile and easy to use.

Want more inspiration? Check out more posts on our blog here to see how we use our pots, our Pinterest page here for more recipes and ideas, and follow us on Instagram here to stay up to date!

 

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Filed Under: Foodie News, Potter's Life, Recipes Tagged With: clay coyote, clay pot, cooking, Cooking In Clay, cooking with clay, cooking with the coyotes, cookware, flameware, foodie pots, handmade, Hutchinson, hutchinson mn, Minnesota, pottery, Recipes

Part 3 of 4: A Day in the Life of a Mini Savory Pie

May 13, 2021 By Betsy Price

~By Molly in the Gallery

On the menu for dinner this week is a classic chicken pot pie. This was my favorite meal as a kid, and I still love it today. The mini savory pie dish is the ideal pot for this recipe, and makes the whole process quick and easy as you do all your sautéing and baking in one pot.

Mini Savory Pie

I started by melting butter in the pot over medium high heat, and added in chopped onions and some miscellaneous veggies that were in my freezer. This was a great way to use them all up!

Mini Savory PieOnce the veggies were all heated through, I added the chicken and continued cooking.

 

 

 

Next came some flour, chicken broth, and buttermilk to make a creamy roux. I also added some salt, pepper, and basil.

Mini Savory PieThe last step was to drape a pie crust over the top, and bake at 425* for 30-40 minutes. And voila! A creamy chicken pot pie.

 

If you’re looking for a great breakfast option in the mini savory, check out my first post in the mini savory pie dish series here, and a tasty grilled lunch here.

Want more inspiration? Check out more posts on our blog here to see how we use our pots, our Pinterest page here for more recipes and ideas, and follow us on Instagram here to stay up to date!

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Filed Under: Foodie News, Potter's Life, Recipes Tagged With: clay, clay coyote, clay coyote gallery, cooking, Cooking In Clay, cooking with clay, cooking with the coyotes, cookware, flameware, food, foodie pots, functional, handmade, handmade pottery, Hutchinson, hutchinson mn, Minnesota, pottery, Recipes

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Mail PO BOX 363, Hutchinson, MN 55350

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