Our Blog: "News about handmade pottery, the potters, Clay Pot Users and Clay Pot Cooking"

Tony Heslop Pottery has just arrived!

 

Tom just got back from a road trip to Colorado. He went to pick up pottery from Tony Heslop. Tony is a one man operation, and to keep costs down he does not ship. This means we get to road trip out to Colorado every couple of years to pick up his work. His pieces are very reasonable. He says he keeps his costs low so that people can own more than 1 of his pieces. Once you see the selection Tom brought back, you will want to drive out to Clay Coyote for first dibs. Here is a sneak peek of us unloading the Jeep:

It is Spring at Clay Coyote!

As you know, tomorrow is the first official day of Spring. Usually, the equinox does not coincide with the beginning of our Minnesota Spring. Last year, we were still shoveling snow well into April. I am excited to officially declare it Spring here at Clay Coyote!

Here are my top 5 signs of Spring:

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Whole Wheat and Bulgur Crusty Pot Boule for our no-knead bread baker

 We thought Nancy Baggett, author of Kneadlessly Simple needed one of our no-knead bread bakers. We enjoy her cookbooks and blog, and we thought she might enjoy one of our bakers. We were surprised when she created a new bread recipe in honor of her gift. She posted this wonderful recipe on her blog, Kitchen Lane.

If you are looking for a delicious healthy bread recipe, or would like detailed instructions to try no-knead bread for the first time, I suggest her Whole Wheat and Bulgur Crusty Pot Boule. She goes step by step through the process. She also includes beautiful photographs of her bread being prepared with her new Clay Coyote bread baker.

I am anticipating the release of her new book, Simply Sensational Cookies. She shared a recipe from her newest book on her blog, and I plan to try her homemade butter creme cookie recipe as soon as I am done with my vegan cleanse!

 

Preserved Lemon and Green Olive Tagine Recipe

I preserved lemons to make this tagine recipe from Mourad’s book, “New Morocco.” Mourad describes this as,”an ultra classic Moroccan chicken dish- and a great starter recipe for test driving your new tagine.” I thought it was a great way to introduce my guests to Moroccan cuisine. The familiarity of the ingredients didn’t intimidate those who might be less interested if I had chosen the braised oxtail recipe. The chicken was tender, and fell off the bone. The lemons and green olives provided unexpected pops of flavor. The real star of the meal was my pottery tagine. It seared, sauted, simmered, and served the meal. My favorite part is when the lid is lifted, and a whoosh of heat and steam give anyone standing too close an instant facial.

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Paula Wolfert’s Moroccan Dessert “Truffles” with Dates, Almonds, and Apples

 

Every year I go vegan for about a month. My strongest temptation during this time is desserts. I thought this year I would start my vegan cleanse by having a satisfying sweet on hand to combat my cravings.

This recipe from Paula’s newest book, The Food of Morocco satisfies my sweet tooth, and it is so easy! 5 ingredients, 30 minutes, and you have a tasty, vegan treat. Her recipes are often accompanied with a story of how they came to be.  This recipe can be traced back to Toledo, Spain, just before the inquisition. The people of Toledo fled to Tetouan, an important refuge city for Spanish Jews near Tangier. From Tetouan it became popular in French cuisine by way of Paris. With the help of Paula’s book, it has now found its way to Hutchinson, MN. Continue its global journey…

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