News about handmade pottery, the potters, Clay Pot Users and Clay Pot Cooking
Here is the Travel Mug on the Brooklyn Heights Promenade on Easter Sunday.
The quick hits:
The Travel Mug with Lady Liberty in the background (and not the one featured on the stamps):
Then the sky line of Lower Manhattan:
And the Brooklyn Bridge, a true icon of NYC:
Do you want to be featured on the big Travel Mug map? Don’t forget to email photos of your mug’s adventures.
Until next time, safe travels,
-Coyote East
PS: Don’t forget to send in your Travel Mug adventures.
“Of all the gin joints, in all the towns, in all the world, she walks into mine.”
The gin joint this Travel Mug walked in to was the aromatic kitchen of none other than Betsy and Tom of the Clay Coyote (and anyone who knows Betsy knows there’s sure to be some “eau de pine tree” in the cupboard).
So you ask, “did the Travel Mug jet over to Morocco?” Nope, it witnessed a little Morocco in Minnesota! For March was Tagine Month at the Clay Coyote, and what a month it was…full of amazing recipes, spices and longing thoughts of North Africa.
And who can think about Morocco without conjuring up memories of Lisa and Rick at the airport in the 1943 movie Casablanca?
Not me. And probably not these lovely judges as they sampled the many recipes sent in by readers. The Travel Mug couldn’t miss out on all the fun, it had to make an appearance at the Tagine Recipe Contest judging panel.
Here is the Travel Mug with judges Kay Johnson (of the Hutchinson Leader), Megan Peterson (of Nutmeg Catering) and Laura Frerichs (of Loon Organics) and maybe, just maybe, the winning tagine recipe is under the lid! Sorry, but you will have to wait for the official announcement to find out who won!
Don’t forget to send in your Travel Mug’s adventure. We’ll stick it on the big map!
Until next time; “here’s looking at you, kid.”
-Coyote East
PS: Want to explore the Mediterranean? Look no further than your own kitchen!
Every day is Earth Day for the Travel Mug. How more eco-friendly can you get then bringing in your handmade, Clay Coyote mug on the road? No styrofoam, no “i used to be a tire” mug, nope just a good ‘ol fashioned clay pot. In fact, for all the coffee places offering a free cup of joe today with a reusable cup, I wonder how many were simple handled mugs? Anyone bring your chipped “My Mom went to Paris and all I got was this coffee holder” or “World’s Greatest Grandpa” mugs in to local coffee houses lately? I am going to try it in them morning. I am going to take the travel mug on an adventure. See how many of the coffee shops just smile and pour, or laugh me out with my overpriced Americano in a paper cup.
We will see. I promise to report back.
Now, on to a recent sad story. Just two weeks ago, the Travel Mug went to San Diego for a conference. But unfortunately, as tends to happen at so many conferences these days, the Travel Mug just sat in the window of the hotel room, and gazed, longingly out on the clear, blue ocean. It was a sad day indeed for the Travel Mug, she wanted to badly to strap on a pair of roller-blades and hit the promenade, but alas journalism conferences cater to the sun-averse. Here is the Mug seen looking out on the horizon, so close yet so far…
Does your Travel Mug have a story to tell? Do you want to be featured on the big Travel Mug map? Don’t forget to email your photos.
Vinegar-Poached Sturgeon with Thyme-Butter Sauce
By Paul Wolfert
ACTIVE TIME: 35 MIN
TOTAL TIME: 2 HRS
SERVES: 4
This is a Paula dish we recommend trying with your homemade vinegar. Send us your pictures of this dish, and maybe we will feature them here on our blog!
INGREDIENTS
4 medium zucchini (1 1/2 pounds), sliced crosswise 1/2 inch thick
Salt
2 tablespoons unsalted butter, softened
1 teaspoon chopped thyme
Freshly ground pepper
3 tablespoons extra-virgin olive oil
Four 6-ounce skinless farmed sturgeon or wild Pacific halibut fillets
3 tablespoons homemade red wine vinegar
3/4 cup water
Bouquet garni made with 2 parsley sprigs, 1 bay leaf and the leafy top of 1 celery rib, tied with kitchen string
1 medium shallot, thinly sliced
3 tablespoons capers, drained and rinsed
DIRECTIONS
1. Preheat the oven to 375°. On a large rimmed baking sheet, sprinkle the zucchini slices with salt. Arrange them in an even layer and let stand for 1 hour. In a small bowl, blend the butter with the thyme and season with salt and pepper.
2. Rinse the zucchini slices and pat dry; wipe off the baking sheet. Return the zucchini to the baking sheet and toss with 2 tablespoons of the olive oil. Spread the slices in an even layer and bake until golden brown on the bottom, about 30 minutes. Transfer the zucchini to a platter.
3. Sprinkle the sturgeon with 1 tablespoon of the vinegar and refrigerate for 10 minutes. In a large, heavy skillet, combine the remaining 2 tablespoons of vinegar with the water, bouquet garni and shallot and bring to a boil. Season the poaching liquid lightly with salt and pepper and add the sturgeon fillets. Cover tightly and simmer over low heat, turning once, until the fish is barely cooked through, about 8 minutes. Transfer the sturgeon to a large plate. Strain the poaching liquid into a bowl.
4. Wipe out the skillet and set it over high heat. Add the remaining 1 tablespoon of olive oil and heat until shimmering. Add the sturgeon fillets, boned side down, and cook until golden brown on the bottom, about 2 minutes. Turn and cook for 1 minute longer. Set the sturgeon on the zucchini and cover with foil to keep warm.
5. Add the strained poaching liquid to the skillet and boil over high heat until reduced to 1/3 cup, about 5 minutes. Stir in the capers and remove from the heat. Swirl in the thyme butter and season the sauce with salt and pepper. Transfer the sturgeon and zucchini to plates, spoon the sauce on top and serve.
From Food & Wine Magazine October 2006 www.foodandwine.com
Chicken in Red Wine Vinegar
ACTIVE TIME: 25 MIN
TOTAL TIME: 1 HR 5 MIN
SERVES: 4
For Paula Wolfert, this rustic Lyonnais dish is comfort food. Slow cooking transforms red wine vinegar, tomato, shallots, garlic and a touch of honey into a perfectly balanced sauce for chicken. This is the recipe we recommend to try after crafting your own vinegar using our Vinegar Crock.
INGREDIENTS
14 tablespoons red wine vinegar
1/2 cup low-sodium chicken broth
1 tablespoon honey
1 tablespoon tomato paste
2 tablespoons unsalted butter
8 large chicken thighs, trimmed
Salt and freshly ground pepper
4 garlic cloves, thinly sliced
3 large shallots, thinly sliced
3/4 cup dry white wine
2 tablespoons crème fraîche
3 tablespoons chopped tarragon
DIRECTIONS
1. In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer the vinegar sauce until reduced to 1/2 cup, about 8 minutes.
2. Heat the butter in a large, heavy skillet. Season the chicken thighs with salt and pepper and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with the remaining thighs.
3. Add the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the wine; boil until reduced to 1/4 cup. Add the vinegar sauce and bring to a simmer.
4. Return the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates.
5. Add the crème fraîche to the skillet and boil for 3 minutes. Add the tarragon and season with salt and pepper. Pour the sauce over the chicken and serve.
WINE PAIRING RECOMMENDATION: Red-cherry rich 2004 Potel-Aviron Juliénas Vieilles Vignes.
Recipe by Paula Wolfert
From The Virtue of Homemade Vinegar
This recipe originally appeared in October, 2006. Food and Wine Magazine www.foodandwine.com
