Last weekend was our Spring Open House. The studio was full of visiting artists. We has our usual spread of tasty treats. Every open house we are asked about the meatballs in the crock pot. People always LOVE them, so we are sharing their easy recipe with you all. Every year, I intend to snap a picture for the blog, and every year they are gone before I get a chance. This year was no exception, so thank you Taste of Home for your lovely meatball picture!
You asked… Sauerkraut Meatballs
April 16, 2012 By Leave a Comment
Whole Wheat and Bulgur Crusty Pot Boule for our no-knead bread baker
March 10, 2012 By Leave a Comment
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
March 9, 2012 By Leave a Comment
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.
Paula Wolfert’s Moroccan Dessert “Truffles” with Dates, Almonds, and Apples
March 8, 2012 By Leave a Comment
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…
Brie with carmelized onion, pistachios, and cranberries
February 5, 2012 By Leave a Comment
We really enjoy our Brie here at Clay Coyote. You may remember this recipe from our entertaining event last November. After my first bite, a frenzy started. I couldn’t help myself…
The caramelized onions and cranberries are a sweet balance to the soft and savory brie. The pistachios add a salty crunch. I advise using a larger portion of brie. This dish usually goes fast.
8 oz pkg. round brie
1 onion
2 T butter
1/2 c brown sugar, packed
1/2 cup dried cranberries
2 T white wine vinegar
1/4 c pistachios
Place brie in Clay Coyote brie baker, or baking pan. Bake at 350 degrees for 10 minutes. Set aside. Sauté onion, brown sugar, cranberries, and vinegar. Heat until mixture begins to caramelize, about 5 minutes. Pour over brie, sprinkle with pistachios.
