I think I may have been a cook in a logging camp in a former life. I make a meal, and the leftovers usually last into the next week. I only cook for 2, not a team of hungry lumberjacks. This tendency keeps me from making dishes like lasagna and breakfast casserole. By day 3 the leftovers are spongy, and by day 6 they make me cringe. I wish I could toss them. The only thing I hate more than eating day 6 leftovers is throwing them away.

My Flameware cazuela became the inspiration for reducing my portions. Besides, who decided a lasagna should be rectangular?  I also discovered that you can make the entire dish in 1 pot. I boiled my noodles, browned my meat, and built the dish, all in my cazuela. Smaller portion, easier clean up, and I think it turned out beautifully…

Think outside of the box, or rectangle in this case. What traditional pan recipes could you convert to the cazuela? Take inspiration from one of our older posts… Kathie’s Sin in a Cazuela. 

After months of pouring over cook books, experimenting with unfamiliar ingredients, and multiple visits to various ethnic grocers, I was ready to create my own tagine recipe. I wanted the recipe in include as many locally found ingredients as possible.

Lucky for me, new years organization started in my kitchen this year. This summer, a friend had given me a bag of Morel mushrooms he had locally foraged. This inspired me to dig further into my cabinets where I uncovered a bag of wild rice I had bought from a road side stand this summer. I also came found a handful of dried blackberries I bought at a farm in Bayfield. This was my first year buying meat in bulk from a local farm. The Preserved lemon and green olive tagine I made was wonderful, so I decided to use chicken thighs again. This time I trimmed the fat and skin from the thighs. Finally, I chose garlic wine from our local Crow River Winery as the sole seasoning for the dish. After gathering all the ingredients, the recipe just came together. The structure of the dish follows the techniques I have learned through creating other tagine recipes. It starts at the bottom and works its way up. It utilizes the versatility of a tagine for both stove top and oven cooking. I don’t usually measure, so here is roughly how I made my Minnesota Tagine:

4 chicken thighs (skinned and trimmed of any excess fat)
Handful Dried Morels
About a cup of Wild Rice (soaked in water from night before)
Handful dried blackberries
Crow River Garlic Wine (sip for you, and a splash for the tagine… repeat)
Chicken Stock
Heavy cream

First I preheated my oven to 375. I set my tagine on my stove, coated with olive oil and seared the chicken on both sides at med-high heat(3-4 minutes each side). I added my chicken stock to the tagine, enough to almost cover the thighs.

I covered the tagine, and put into my oven for about 30 minutes. Meanwhile I steamed my wild rice in my Couscous steamer. Occasionally I would pour a little chicken stock over the top of the rice. After the 30 minutes, I removed the tagine from oven, and poured off most of the stock.

I then placed the tagine back on my stove top, added around 1/2 cup of garlic wine, morels, and simmered for another 10 minutes.

Last I added a splash of the cream and stirred in the berries. I replaced the lid on the tagine, and set on my table. The rice took a little longer than expected, but when we sat down to eat the chicken was still warm inside the tagine.

I would suggest making this recipe local to your area. Substitute a wine you can find locally. You could also go foraging for your own mushrooms and berries. If you don’t live in an area with wild rice, try using a locally grown vegetable as the side dish. There are so many benefits to finding substitutions locally. It is better for the environment, saves you time and money, and it is a great way to make a dish your own. How would you adapt this recipe to make it native to your area?

What inspires you in the kitchen? I am influenced by a myriad of factors. Seasonal and local ingredients play a huge role in what I cook. My tagine has also become a source of inspiration. I have found guidance and inspiration from food blogs and cookbook authors like Paula Wolfert and Mourad Lahlou. Through their books, I have been introduced to the diversity of Moroccan cuisine. Paula suggests that you read through her new book, pick a few recipes you think you’ll enjoy, and give them a try. I followed her recommendation, and intend to share my efforts over the next month. I implore you to share your favorite recipes as well. I understand a little enticement motivates some to submit their favorite creations. Last year, to introduce the tagine Clay Coyote had a recipe contest.  We are gearing up for another contest this year. It will coincide with the reveal of our new addition to the Flameware family. This new piece will be the muse of our contest. It will also be awarded as first prize. Curious? Subscribe to our blog for upcoming contest details, the adventures of our globe trekking travel mug, and recipe ideas for your own pottery pieces. I’ll also throw out a few hints, starting with this “piece” of the new Flameware… Any guesses?

Paula explains in her new book that, “Moroccans put much store in what they call baraka, which means good fortune.” So I wish you baraka in all your future culinary ventures!

This summer I had the opportunity to take a tour of the Brau Brothers Brewery in Lucan, Minnesota. While sampling their collection of crafted beers, an inspiration for a Christmas gift came to mind. Why not pair a 6 pack of a locally crafted beer with a handmade pottery beer can chicken baker? You could also make your own dry rub that compliments the beer you’ve chosen. If you don’t want to make one, go to Penzeys site to find a store near you. We recommend their Galena Street Rub, also their Mural of Flavor, and their 4/s(Special seasoned sea salts.)  Now you have a thoughtful, personalized gift. It also supports an artist and your local economy.

December 5 marks the anniversary of the ratification of the 21st Amendment, which repealed Prohibition. Pick up a 6 pack your favorite local beer, and celebrate that it has been legal for 78 years to finish what doesn’t fit in your roaster.

If you are interested in the process behind roasting a chicken in a stoneware roaster, visit our post on how to create Paula Wolfert’s Italian Beer can chicken. We tried this delicious recipe from her Cooking with Clay book last year at our Christmas party. I think this year we will all be creating recipes from her new book, The Food of Morocco. I am hoping her Moroccan dessert truffles with dates, almonds, and apples make it onto the menu.

We have all been anticipating the arrival of Paula’s new book, The Food of Morocco. When it arrived, I thumbed through the 500+ pages over a course of a few days. The photographs are stunning and the recipes, oh the recipes! I chose the Butternut Squash and Tomato Soup as my first creation. She described it as a soup “to keep both body and soul warm.”  It was the most incredible squash soup I have ever tasted in my entire life. I found myself licking the spatula like it was cake batter. I was able to make use of my beautiful butternut squash from Loon organics.

1 yellow onion coarsely chopped
Coarse salt
1 1/2 T EVOO
2 pounds butternut, kabocha, or kalabaza squash, halved, peeled, seeded, and cut into 1 1/2″ chunks (about 6 cups)
2 T tomato paste
1 t La Kama
1/2 cup heavy cream
1/4 pound crumbled or shredded goat cheese
1 t harissa (I used sriracha)
Salt and freshly ground pepper

Toss the onion with 1 teaspoon coarse salt and the oil in your cazuela, cover and steam over medium-low heat until the onion is soft, about 10 minutes.

Add the squash, cover with a sheet of parchment paper and a lid, and steam for 20 minutes.

Add the tomato paste, spices and 4 cups hot water and bring to a boil, then cook at a simmer until the squash is tender, about 20 minutes. Remove from heat.

Transfer soup in batches to a blender, and puree until smooth; add the cream, 3/4 of the cheese, and the harissa to the last batch of soup and puree until velvety.

Return soup to cazuela and season with salt and pepper to taste. Ladle soup into warm bowls and top each portion with a light sprinkling of remaining cheese. (serves 4)

Immediately after taking my first bite, I wished I had doubled the batch! Paula suggests thinning it with hot water and adjusting seasoning, if it gets too thick. I thought it reheated perfectly. I served it with homemade bread, and I think I’ll make it again next week with kobacha. We are featuring this amazing cookbook right now. If you purchase the book, we include a $10 off coupon for any piece in the gallery! It is not only an amazing cookbook, but it also makes for a lovely coffee table book. The images and stories have bumped Morocco to the top 5 on my travel bucket list. (sorry Japan) Go to Facebook, and join the Moroccan cooking group for more recipes and information.