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

What is your culinary muse?

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!

The Food of Morocco has arrived!!!

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

[Read more...]

The end of the harvest season…

It always amazes me what a difference 1 week in Minnesota can make! Last week,  I was overheating in my light 3/4 sleeve shirt and jeans. While this week, my 3 layers, scarf, and head band were not enough to keep me warm. We continued to plant the garlic, which brings the entire garlic experience full circle. In June we started the battle with the weeds. I felt rewarded with the introduction of a garlic scape. July brought a heat index of 130. On a cloudless Tuesday, we yanked the garlic out of the insanely hot field, and loaded them onto the tractor to be heaved into the barn loft for curing. Weeks later, we sat in the sun talking and “breaking” the heads for planting. My last day at Loon was spent riding behind the tractor, pushing the last of the cloves into the dirt. I’ll remember this forever as the summer of garlic. I wanted to share a recipe I tried last week. Part of my decision to be a work share this summer was for the opportunity to be exposed to new vegetables. Here is the recipe for my new favorite way to make brussel sprouts. I adapted a recipe I found in Loon’s newsletter. I made this dish in my Flameware Skillet. It was delicious, and the leftovers kept for over a week.

[Read more...]

Walla Walla Onion Pilaf

“I appreciate “nice” days so much more, and never take them for granted.” Is this a lie I tell myself to get through the not-so-nice extreme Minnesota days? We broke records in July for the highest heat index ever! 130 degrees recorded on July 19th, along with the highest ever recorded dew point. Now 2 weeks later… 78 degrees, a cool breeze, and low humidity. I appreciated every second of this weather change yesterday on the farm. Fluffy clouds obscured the sun as we worked out in the field. The sun would emerge occasionally, and with the constant, cool, breeze it was a garden utopia. We spent the afternoon harvesting onions. Unlike their difficult garlic cousins, onions are much easier to unearth. Into the totes, and onto the wagon they went to be laid out and cured in the hot house. As I rode with the onions on the wagon, I consciously appreciated every cool gust of wind. Maybe I am not lying to myself to get through rough weather. I think the extremities make beautiful days a little sweeter.
[Read more...]

Fennel, Scallion, and Egg Spread

I have taken a hiatus from my oven during our recent heat wave. After working outside, the last place I want to be is over my hot stove. This makes menu planning for week 5 a new type of challenge. Use my entire box, 2 dozen farm fresh eggs, heat up the house as little as possible, and create a flavor explosion for my mouth. Week 5′s box is packed full of old friends, broccoli, cauliflower, carrots, and cucumber, to name a few. There is also a stranger in the midst. Fennel. I did a little research and discovered Fennel dates all the way back to 500 BC. The Greek word for fennel is marathon. The Battle of Marathon was fought on a field of fennel. This hardy perennial flavors absinthe, wards off fleas, and helps soothe digestive troubles. Prometheus brought fire to man in a fennel stalk. Impressive herb! [Read more...]