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Dill Bean Soup

January 27, 2023 By Morgan

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 flowersFrom 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 ​
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Filed Under: Foodie News, Pottery, Recipes Tagged With: cazuela, dill, dutch oven, nic, onion, soup recipe

French Onion Soup in a Cazuela

April 5, 2018 By Morgan

Honestly, is there anything this pot can’t do? No, it’s the best. All the Coyotes love the cazuela.

We wanted to make a French Onion Soup since we’re having winter in April. The best way to make this recipe is to layer in flavors one at a time, give them a few minutes to blend.

Everyone knows that sauteing onions slowly is the key, yet most people rush that step, then you end up with rubbery, multi-texture (in a bad way) soup. The way we get around this is by starting the onions on the stove, getting them to the point where they’re starting to become golden, and then moving them with a small amount of liquid to the oven.

You don’t need this to be soup at first. Think of it as your making a thick stew of onions and then right towards the end add a little more veggie broth to get it to the consistency you want.

Our layers were bacon fat, onions, red wine, veggie broth, beef broth, and a little more veggie broth.

Remember, the secret to this dish is not to rush.

  1. sauté onions in bacon fat and a pinch of salt, pepper, and garlic
  2. deglaze pan with 1/4 cup red wine
  3. add 1 cup veggie broth and move from stove to 275F oven
  4. give them 30-60 mins to breakdown onions in oven
  5. add 2 cups homemade beef broth
  6. cook for another 15 minuets
  7. remove from oven and spoon into oven-safe handled soup bowls
  8. add toasted bread and shredded cheese and put under broiler on high (500F) until cheese has melted

We served ours in a Joey Sheehan handled soup bow, there are a few handed soup bowls in the Gallery right now from Bill Campbell and Ray Pottery. 

Saute Onions for French Onion Soup in a Clay Coyote Flameware Cazuela that is both stovetop and oven safe
French Onion Soup in a Clay Coyote Flameware Cazuela that is both stovetop and oven safe
French Onion Soup in a Clay Coyote Flameware Cazuela that is both stovetop and oven safe
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Filed Under: Foodie News, Our Story, Potter's Life, Pottery, Recipes, The Gallery Tagged With: bowls, cazuela, cooking with clay, french onion soup, Mediterranean Diet, soup recipe, winter soups

Cazuela Sausage Potato Soup with Kale

November 17, 2010 By Valerie

My flameware saucepan from stove top to table
My flameware saucepan from stove top to table…

The Clay Coyote Flameware cazuela is my favorite piece of pottery right now. I try to  use mine for everything. I think it is one of our most versatile pieces. I created this hearty soup entirely in my cazuela. I admit, this soup recipe is inspired by Zuppa Tuscana. I added a few more ingredients, and cut out the use of multiple pots.

I also wanted to show how multifunctional our Flameware saucepan is; I put two servings of this soup in my saucepan to reheat the soup. I then put the saucepan directly on my table for serving. It looks beautiful, and the ceramic saucepan kept the soup warm until it was time to eat.

Sausage Potato Soup with Kale

1 pound Italian sausage

5 pieces bacon

2 large potatoes

1 large onion

2 cups fresh mushroom

1 chopped red pepper

2 cloves of garlic, minced

3 cups kale (or any other leafy green)

1 cup heavy whipping cream

2 quarts chicken broth

red pepper flakes, salt, pepper (optional)

First brown the sausage in your cazuela over medium heat. Drain the sausage, and transfer to another dish. Next cook the bacon, onion, and garlic in cazuela until bacon is firm and onions are golden. Drain excess fat. Add chicken broth,  potato, mushrooms, and red pepper. Bring ingredients to a soft boil, for about 5 minutes.

Cazuela boiling ingredients
Cazuela boiling ingredients on high heat…

I love the temperature changes the cazuela can handle. It is great for browning meats, sautéing onions, simmering soups, and boiling potatoes. I also love that it can go in the oven. Our flameware is easy to clean. You can put it in the dishwasher, but I recommend washing it by hand. Once it cools, scrub it out with warm water. Occasionally, I have a few hard to remove spots. I add a little homemade vinegar made from our Vinegar Crock, and voila!

Reduce heat to medium, and cook until potatoes are soft. This should take around 30 minutes. Next you add the sausage and cream. Cook this until everything is heated through. The last step is to add the kale. I like to store the kale and soup separately. I think it tastes better when it is added just before serving.

This recipe makes a large batch of soup, but it freezes wonderfully.

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Filed Under: Recipes Tagged With: cazuela, ceramic, clay coyote, creamy soup recipe, flameware, hearty soup, italian sausage, kale, potato, recipe, soup, soup recipe, stove top cookware, zuppa tuscana

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