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…
Mourad Lahlou’s preserved lemons
January 4, 2012 By 1 Comment
Every culture has their own unique contribution to the culinary world. I was interested by this quote from Chef Mourad Lahlou’s new book, and wanted to share it.
” I’m going to go out on a limb here- the limb of a lemon tree- and say that preserved lemons are Morocco’s greatest culinary contribution to the world. No, wait, I’m going to say this: they are Morocco’s greatest contribution to the world, PEROID.” After reading this, I was intrigued. I had never experienced the pleasure of a preserved lemon. He compares them to olives and pickles because they are cured and fermented in heavy salt. He then goes on to explain that in contrast they are not an appetizer to nibble, but an addition to savory dishes that brings, “saltiness, acidity, and a perfumy citrus.” With words like “mouthwateringness,” and “intoxicating intensity,” I was inspired to create this “gift from Morocco.”
[Read more...]
What is your culinary muse?
December 30, 2011 By Leave a Comment
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!
