• 0 items
Wishlist

Login

Clay Coyote

We make art you can cook with

  • About
    • Contact & Directions
    • Story
    • Team
    • About the Clay Coyote Glazes
    • Press & Media
    • Events
    • The Potter’s House
    • Mission
    • Frequently Asked Questions
  • Blog
  • Shop!

Egg Strata in a Cazuela

December 3, 2022 By Morgan

I share this recipe verbally almost daily at in 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 over.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.

FacebookTwitterLinkedInPinterestEmailPrintFriendly

Filed Under: Foodie News, On the Horizon, Our Story, Potter's Life, Pottery, Recipes Tagged With: breakfast, cheflife, cooking with clay, eggbake, Mediterranean Diet, much in hutch, Recipes, smitten kitchen, spinach lovers, step by step, sundays

NY Mag’s The Strategist loves Preserved Lemon Paste; We agree!

September 28, 2022 By Morgan

In a reivew titled, The Funky, Salty Lemon Paste I Put in Cocktails (and Everything Else), the NY Mag goes into detail about all the reasons they love NY Shuk’s Preserved Lemon Paste, and the creative ways they put it into action (e.g. beverages, cakes, breakfast).

The Clay Coyote was already in on the secret! We’ve been carrying it in the Gallery for years and we all have a jar of it in our home fridges. 

“[W]hittling down my condiment collection to make room for fresh produce has become a painful exercise in choosing a favorite child. One item I’ll never get rid of, though, is New York Shuk’s Preserved Lemon Paste”

Read the full article. 

FacebookTwitterLinkedInPinterestEmailPrintFriendly

Filed Under: Foodie News, Our Story, Recipes Tagged With: Mediterranean Diet

Pots in the Wild: We spy a Clay Coyote Cassole in the Wall Street Journal

September 22, 2022 By Morgan

Did you see our new, special edition Clay Coyote cassole in the Wall Street Journal?

It was featured in along side a great interview with author Sylvie Bigar. The article also includes her recipe for cholent. Read the full article here. 

Order your copy of Cassoulet Confessions: Food, France, Family and the Stew That Saved My Souland the new cassole today.

“ln her new memoir, “Cassoulet Confessions: Food, France, Family and the Stew That Saved My Soul” (Hardie Grant), Ms. Bigar examines her family’s troubled past as she chronicles her pivotal visits to Carcassonne. Along the way, cassoulet provides a surprising key to her identity. While eating cholent, a traditional Ashkenazi dish, at a Shabbat meal in New York City, she discovers exactly why that cassoulet tasted like home to her: Cholent is cassoulet’s precursor.”

 

Photos for WSJ by Emma Fishman

FacebookTwitterLinkedInPinterestEmailPrintFriendly

Filed Under: Foodie News, Our Story, Potter's Life, Recipes Tagged With: cassole, Cholent, clay coyote pottery, Media, Mediterranean Diet, Pottery in Action, sylvie bigar, wall street journal

Meet Sylvie Bigar, Author of Cassoulet Confessions: Food, France and the Stew that saved my Soul

August 29, 2022 By Morgan

It was just about two years ago that I had the opportunity to meet Sylvie Bigar, the author of Cassoulet Confessions: Food, France and the Stew that saved my Soul published by Hardie Grant.

Cassoulet Confessions Cover release 2022

Together, we shared a love of food, travel, and pottery. This September, we’re launching a new take on our cassole form. It’s a nod to the vessel that Sylvie’s cassoulet master uses in the Occitanie region of Southern France. 

We’ve tried the recipes included in the book and you will love them! On September 13th, you can purchase Sylvie’s new book and the cassole. Both the book and the cassole will be available in the Gallery and online. 

Read more about Sylvie’s story below: 

When food and travel writer Sylvie Bigar accepted an apparently anodyne assignment on cassoulet, France’s ancestral bean and meat stew, she could not have known that she was about to jump into a rabbit hole that would lead her miles away from her upper-crust childhood in Switzerland, and force her to reckon with her identity and her own dramatic family history.

Today more than ever, we recognize the magical power of taste. From Proust’s madeleine to the cozy sense of comfort yielded by a sip of chicken soup, we let emotions transport us back in time, but even orange blossoms can taste bittersweet and Sylvie’s first cassoulet bite somehow carries her to the gilded mansion of the dysfunctional childhood she’s spent decades trying to forget.

sylvie bigar making cassole in clay coyote limited edition cassoleCassoulet Confessions, a poignant gourmand memoir, traces Sylvie’s journey through the stunning French countryside near Carcassonne, as she learns the deeper meaning of authentic cassoulet from her culinary guru. As the book vacillates between generational family drama and Sylvie’s gastronomic training, the reader is engulfed in the simmering smells of the French kitchen, then suddenly thrown in the front seat of the family car, her schizophrenic sister at the wheel.

This manuscript is a sensual experience extolling the pain of hunger for home and authentic, sumptuous food along the dramatic backdrop of Sylvie’s Jewish family. Her poetic and deceptively simple prose offers an immersive experience, both delicious and terrifying at the same time.

A literary feast, you will want to place this book on your shelves right next to the beloved Language of Baklava by Diana Abu Jaber, Elizabeth Gilbert’s Eat, Pray, Love, Gabrielle Hamilton’s Blood, Bones & Butter and the works of Ruth Reichl.

Award-winning food and travel writer Sylvie Bigar was born in Geneva, Switzerland, and is based in New York City. Her writing has appeared in The New York Times, Washington Post, Food & Wine, Forbes.com, Saveur, Bon Appetit, Food Arts, Departures, Travel & Leisure, Town & Country, National Geographic Traveler, Gotham, Hamptons, Time Out New York, Air Canada, Passport Magazine, Narratives, Southampton Press, and New York Resident, for which she has also served as food editor. In French, Sylvie has contributed to Le Figaro Magazine, Histoire magazine, Le Temps and FrenchMorning.com.

In 2020, Her uncle died with the French Resistance, and she had to visit the spot for the Washington Post won a New York Press Club Journalism Award in the Travel Writing for a newspaper category. In 2018, Departures magazine’s Hunting Gooseneck Barnacles on Vancouver Island won the bronze award from the Society of American Travel Writers Foundation for Best Culinary Travel. Back in 2016, French Cassoulet, an Obsession boils over for the Washington Post won a gold Travelers’ Tales Solas Award for Best Travel Writing in the food and travel category.

Sylvie co-authored Chef Daniel Boulud’s definitive cookbook, Daniel: My French Cuisine (Grand Central, 2013) as well as Living Art: Style Your Home with Flowers with floral artist and designer Olivier Giugni (Atria, 2010). Her New York Times essay about Aimé Césaire, “Beneath Martinique’s Beauty, guided by a Poet” was published in Footsteps, a curated collection of the New York Times’ travel column.

FacebookTwitterLinkedInPinterestEmailPrintFriendly

Filed Under: Events, Foodie News, On the Horizon, Our Story, Potter's Life, Recipes Tagged With: Art of Cooking, beans, cassole, Cassoulet, cassoulet confessions, cookbook, cooking with clay, duck, french cassoulet, french cuisine, french food, Mediterranean Diet, stew, sylvie bigar

Recipe Revisited: Roasted Garlic Zucchini Dip

August 16, 2022 By Morgan

From Emily in the Gallery ~

Now that Garlic Festival has come and gone (this past weekend), I thought I would share a recipe from back in August of 2011. Something that has changed over the past decade, we do not offer the Clay Coyote Garlic Roaster anymore, however there is always the tinfoil option found here.

 

Roasted Garlic Zucchini Dip
3 zucchini
1/2 head roasted garlic
1 Tablespoon tahini
Splash white wine vinegar
Squirt lemon juice
Salt and pepper (to taste)

Roast garlic in your Clay Coyote Garlic Roaster.  Peel zucchini, chop, and blend or process along with garlic and tahini. Add lemon juice, vinegar, salt, and pepper to taste. I have been snacking on this all week. First with carrots, then pita, crackers, and yesterday I scooped it up with summer squash. It will keep in your refrigerator for up to a week covered.

 

Optional Pottery Used

  • Clay Coyote Salad Bowl
  • Soup & Chili Bowls

 

FacebookTwitterLinkedInPinterestEmailPrintFriendly

Filed Under: Recipes Tagged With: cooking with garlic, cooking with the coyotes, garlic, Hutchinson, Mediterranean Diet, pottery, recipe revisited, roasted garlic

  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Interim pages omitted …
  • Go to page 16
Clay Coyote

Hours

Locations & Directions

Email [email protected]

Phone (320) 587-2599

Mail PO BOX 363, Hutchinson, MN 55350

© 2023 Clay Coyote · All Rights Reserved
Developed by Vivid Image · Log in · Privacy Policy

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2023 · Clay Coyote · All Rights Reserved · Developed by Vivid Image · Log in

Create a new list

Use code FREESHIP at checkout to save on orders over $99 (Continental USA). Dismiss