tajine Archives - Clay Coyote

Christmas Gift Ideas for the Whole Family!

December 1, 2017 By Kylie Lawson

Christmas is coming! Do you know what to get your friends and family this holiday season? Consider the Clay Coyote your one-stop shop for all your Christmas gifts this year! We’ve got pieces for everyone in your family that they will enjoy day after day.

1. Tagine
The tagine is a Mediterranean cooking dish to make all sorts of Moroccan recipes.

2. Cassole
The cassole is a French cooking dish commonly used to make a recipe called cassoulet.

3. Skillets
The skillets here at the Clay Coyote can be used on direct heat because they are made with a special flameware clay. There is large and small sizes available.

4. Saucepan
Just like the skillets, the saucepan is made from flameware clay and can be used safely on direct heat.

5. Vinegar crocks
Vinegar crocks are used to make your own homemade vinegar, but it can also be used to make lemonades, teas, and more. You can even bottle up your homemade vinegar and give that as a special homemade gift as well!

6. Cazuela
The cazuela is a traditional Spanish cooking dish mainly used for making paella. Although, it can be used to make a variety of other cuisines.

7. Grill basket
We are the only studio in the United States that makes a handmade clay grill basket. It’s safe to go on any type of grill and will give your food the savory grilled taste without it burning and falling through your grill.

8. Mugs
Our mugs are perfect for any coffee, hot chocolate, or hot cider drinker. We have a wide variety to fit each person’s personality that you are looking for.

9.Trays
Our handmade clay trays can be used in a variety of ways and we have many colors, designs, and sizes to choose from.

10. Beer Can Chicken Bakers
The beer can chicken bakers are specifically designed to hold a can of beer in the middle so you can place your chicken over the top. Perfect for the oven or the grill.

11. Bread Bakers
These are perfect for no-knead bread recipes. Although, make sure to plan ahead with 12-18 hours for rising, 2 hours for the second rise, and 1 hour for the baking sequence. They are available in four different glazes and are safe to use in the oven and dishwasher. Because it is made out of stoneware clay, it is nickel free and safe for people to use with metal allergies.

Clay Coyote Bread Baker - Joe's Blue Glaze — Clay Coyote Bread Baker – Joe’s Blue Glaze

12. French Butter Dishes
French butter dishes are excellent for storing your butter at room temperature without it spoiling. The butter is pushed into the top of dish and used for serving. Before putting the butter top back on by inverting it and inserting it into the base, put a small amount of water in the bottom to create a tight seal so the butter stays fresh. These are available in four different glazes and our dishwasher safe.

13. Wood
From functional wood pieces like cutting boards, cheese cutters, and cooking utensils, to more relaxing options like zen puzzles, these will be fun and unique gifts to friends and family.

14. Metal Sculptures
At the gallery, we have a variety of metal sculptures great for yard decorations. These quirky animals and people will give any yard a welcoming and homey touch.

15. Fine Jewelry
Necklaces, bracelets, earrings, oh my! With such a variety of fine jewelry to pick from, you’ll have no trouble finding something for your someone special, friends, mother, sister, or grandmother.

16. Blown Glass
Our blown glass paperweights and trinkets will take your breath away. The detail that goes into each piece is absolutely beautiful. It will be hard to pick one because you’ll want them all!

Still can’t decide? A gift card is always an option too!

All these pieces and many more you can find here at the Clay Coyote located in Hutchinson, MN. These pieces were made with love and by someone who has a burning passion for art. Carrying that love from the artists hands into your friends and family’s hands will make the gift all the more special. Tis the season and Happy Holidays!

North African Meatballs with Spicy Tomato Sauce and Date Pearled Couscous

September 13, 2012 By Valerie

Runner up in the 2012 tagine contest…
Deciding on 1 winner for the 2012 tagine recipe contest was a difficult task for our judges. This recipe from Elsa Cooks was a close second runner up, and winner of a Clay Coyote gift certificate. We made this tagine in a Clay Coyote flameware tagine doing every step from start to finish in one pot on the stovetop.

March is Tagine Month!

February 28, 2011 By Valerie

TAGINE, the name of both the dish and the pot it is cooked in, are traditionally done on the stovetop so the moisture condenses on the cool stoneware top and drops back into the Clay Coyote Flameware dish.

The lid on the tagine is designed to encourage this condensation. The necessary moisture loss (to thicken the broth) occurs in the fit between the lid and base. The big advantage of the Clay Coyote Flameware Tagine, over earthenware, is that you can do any high temperature pre-cooking like sautéing onions, garlic, browning meat, then lower the heat to cook the traditionally simmered tagine.

This piece can bake, broil, stew, simmer, saute, and serve.

Moroccan Tagine next to couscous — Moroccan Tagine and steamed couscous

We will be posting our favorite tagine recipes this month, as well as experimenting with new uses for the dish. I just received a tagine for my birthday. If you have been considering adding a tagine to your collection, March is the time to do it. We have a variety to chose from in our gallery. We also have a nice selection in our studio waiting to be glazed.

This is from Paula Wolfert’s Mediterranean Clay Pot Cooking book. We made this for our summer dinner party. It was amazing.

Winter Sqh and Toasted Pine Nuts

2 pounds thick bone in lamb shoulder arm chops

2 1/2 to 3 pounds butternut squash

Coarse salt

1/8 teaspoon saffron threads

1 large onion, grated, plus 2 medium onions, sliced

Salt and freshly ground pepper

2 teaspoons La Kama

2 teaspoons smen (optional)

Pinch ground cinnamon

Pinch ground ginger

1 Tablespoon lavender or orange flower honey

3 tablespoons unsalted butter

2 tablespoons pine nuts, toasted

1. Trim any excess fat from the lamb. Cut the chops into 1 1/2 inch chunks with the bones.

2. Peel the squash and scrape out the seeds and membrane. Shred the squash. Sprinkle liberally with coarse salt and drain in a colander for about 1 hour. At the same time, soak the saffron in 1/3 cup warm water.

3. Place the lamb, grated onion, saffron, and its water, 1 teaspoon salt, 1 1/2 teaspoons of La Kama, and the smen in the tagine. Stir to mix well. Cover and cook on low heat for 1 1/2 hours.

4. Stir the sliced onions and continue to cook, covered, for 1 hour longer. Pick out the pieces of lamb and let stand until cool enough to handle. Cut out and discard the bones. Skim off the cooking liquid in the tagine. Season the meat with salt and pepper and return to the tagine.

5. Rinse the grated squash under cold running water and squeeze in your hands over a bowl to catch the juices. Measure out and reserve 2 tablespoons of the juice; discard the remainder. Place the grated squash in a 10 inch nonstick skillet. Add the cinnamon, ginger, honey, remaining La Kama, 2 tablespoons of the butter, and the reserved 2 tablespoons of squash liquid. Slowly fry until the squash is thickened to a jam like consistency and colored a golden carmel, about 15 minutes.

6. Preheat oven to 300F. Ladle 1/2 the sauce from the tagine over the squash and stir to combine. Spread the squash and stir to combine. Spread the squash evenly over the lamb. Dot with the remaining 1 tablespoon butter and place tagine in the top third of the oven. Raise heat to 425F and bake, uncovered, until the squash is lightly glazed, about 30 minutes. Remove from oven, be sure to set the tagine down on a wooded surface. Serve the tagine hot or warm, with the pine nuts scattered on top.

Do you have a delicious tagine recipe to share? We will be selecting one recipe to feature here on our blog. Send in your ideas, and you could be the March feature.