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.
Thinking outside the “box” with a cazuela
February 1, 2012 By Leave a Comment
Morel Mushroom, Garlic Wine, and Chicken Thigh Tagine
January 26, 2012 By Leave a Comment
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:
Paula Wolfert’s Orange, Romaine, and Walnut Salad
January 8, 2012 By Leave a Comment
We once again celebrated the season with our annual Clay Coyote Christmas party. We always include a “few of our favorite things” each year… Local ingredients, a selection of Paula Wolfert recipes, dishes made in Clay Coyote pottery, and ice cream. This year Tom and Betsy made roasted pork from Dale Rusch’s farm here in Hutchinson. Virginia made an artichoke dip in a Clay Coyote casserole dish. Michele created this salad recipe from Paula’s new book, The Food of Morocco. Moroccans take on salad has altered my perception on how to begin a meal. Instead of focusing on what dressing will cover the vegetables, they seem to primarily consider freshness and vibrancy.
Orange, Romaine, and Walnut Salad
1 head tender romaine lettuce
3 navel or temple oranges
Dressing:
2 Tablespoons fresh lemon juice
2 Tablespoons sugar
Pinch of salt
1/2 teaspoon ground Ceylon cinnamon
3 Tablespoons orange flower water
2 Tablespoons reserved orange juice
3/4 cup chopped walnuts
1. Wash the romaine lettuce and separate into leaves, discarding the tough outer ones. Drain, wrap in paper towels, and refrigerate until needed.
2. Peel and section the oranges. Reserve 2 Tablespoons for dressing. Cover and keep chilled.
3. To make the dressing: Mix lemon juice, sugar, salt, cinnamon, orange flower water, and OJ in a bowl, blending well. Taste: the dressing should be sweet. Add more sugar if necessary.
4. Just before serving, shred the lettuce and arrange in a glass serving dish. Pour the dressing over and toss. Arrange overlapping sections of oranges around the edges, then sprinkle the salad with chopped walnuts and dust with cinnamon.
It was enjoyed by all at our table…
Moo Joos for me and my beer can chicken baker…
December 1, 2011 By Leave a Comment
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.
The Food of Morocco has arrived!!!
October 26, 2011 By 1 Comment
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
