Our Blog: "News about handmade pottery, the potters, Clay Pot Users and Clay Pot Cooking"
Categories:
You are here: Home / Archives for vinegar crock

Roasted Garlic Zucchini Dip

August 5, 2011 By Leave a Comment

Freshly picked garlic from Loon Organics

8 More days until the Garlic Festival here in Hutch. It is all things garlic this month here at Clay Coyote. We will be featuring our tastiest garlic recipes prepared with our favorite Clay Coyote pieces. I will be creating my dishes from my weekly produce box from Loon Organics. I was inspired to create this dish after a recent discussion on different methods of preparing baba ghanoush. I thought, “Zucchini might be a tasty alternative to eggplant.” Mmm mmmmmm I was right!  I had previously roasted and then frozen multiple heads of garlic, so this recipe was prepared in less than 10 minutes.
[Read more...]

Filed Under: Clay Coyote Blog, Featured, Potter's Life, Recipes, Vegetables Tagged With: , , , , , , , , , , , , , , , , , , , , , , ,

Fennel, Scallion, and Egg Spread

July 23, 2011 By Leave a Comment

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...]

Filed Under: Clay Coyote Blog, Clay Pot Cooking, Recipes, Vegetables Tagged With: , , , , , , , , , , , , , , , , , , , , , , ,

Vinegar-Poached Sturgeon with Thyme-Butter Sauce

April 20, 2011 By Leave a Comment

Vinegar-Poached Sturgeon with Thyme-Butter Sauce

By Paul Wolfert

ACTIVE TIME: 35 MIN

TOTAL TIME: 2 HRS

SERVES: 4

This is a Paula dish we recommend trying with your homemade vinegar. Send us your pictures of this dish, and maybe we will feature them here on our blog!

INGREDIENTS

4 medium zucchini (1 1/2 pounds), sliced crosswise 1/2 inch thick

Salt

2 tablespoons unsalted butter, softened

1 teaspoon chopped thyme

Freshly ground pepper

3 tablespoons extra-virgin olive oil

Four 6-ounce skinless farmed sturgeon or wild Pacific halibut fillets

3 tablespoons homemade red wine vinegar

3/4 cup water

Bouquet garni made with 2 parsley sprigs, 1 bay leaf and the leafy top of 1 celery rib, tied with kitchen string

1 medium shallot, thinly sliced

3 tablespoons capers, drained and rinsed

 

DIRECTIONS

1. Preheat the oven to 375°. On a large rimmed baking sheet, sprinkle the zucchini slices with salt. Arrange them in an even layer and let stand for 1 hour. In a small bowl, blend the butter with the thyme and season with salt and pepper.

2. Rinse the zucchini slices and pat dry; wipe off the baking sheet. Return the zucchini to the baking sheet and toss with 2 tablespoons of the olive oil. Spread the slices in an even layer and bake until golden brown on the bottom, about 30 minutes. Transfer the zucchini to a platter.

3. Sprinkle the sturgeon with 1 tablespoon of the vinegar and refrigerate for 10 minutes. In a large, heavy skillet, combine the remaining 2 tablespoons of vinegar with the water, bouquet garni and shallot and bring to a boil. Season the poaching liquid lightly with salt and pepper and add the sturgeon fillets. Cover tightly and simmer over low heat, turning once, until the fish is barely cooked through, about 8 minutes. Transfer the sturgeon to a large plate. Strain the poaching liquid into a bowl.

4. Wipe out the skillet and set it over high heat. Add the remaining 1 tablespoon of olive oil and heat until shimmering. Add the sturgeon fillets, boned side down, and cook until golden brown on the bottom, about 2 minutes. Turn and cook for 1 minute longer. Set the sturgeon on the zucchini and cover with foil to keep warm.

5. Add the strained poaching liquid to the skillet and boil over high heat until reduced to 1/3 cup, about 5 minutes. Stir in the capers and remove from the heat. Swirl in the thyme butter and season the sauce with salt and pepper. Transfer the sturgeon and zucchini to plates, spoon the sauce on top and serve.

From Food & Wine Magazine October 2006 www.foodandwine.com

 

Filed Under: Clay Pot Cooking, Fish, Recipes, Vinegar Crock Tagged With: , , , , , , , , , , , , , , ,

Chicken in Red Wine Vinegar

April 19, 2011 By Leave a Comment

 

 

 

Chicken in Red Wine Vinegar

ACTIVE TIME: 25 MIN

TOTAL TIME: 1 HR 5 MIN

SERVES: 4

For Paula Wolfert, this rustic Lyonnais dish is comfort food. Slow cooking transforms red wine vinegar, tomato, shallots, garlic and a touch of honey into a perfectly balanced sauce for chicken. This is the recipe we recommend to try after crafting your own vinegar using our Vinegar Crock.

INGREDIENTS

14 tablespoons red wine vinegar

1/2 cup low-sodium chicken broth

1 tablespoon honey

1 tablespoon tomato paste

2 tablespoons unsalted butter

8 large chicken thighs, trimmed

Salt and freshly ground pepper

4 garlic cloves, thinly sliced

3 large shallots, thinly sliced

3/4 cup dry white wine

2 tablespoons crème fraîche

3 tablespoons chopped tarragon

 

DIRECTIONS

1. In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer the vinegar sauce until reduced to 1/2 cup, about 8 minutes.

2. Heat the butter in a large, heavy skillet. Season the chicken thighs with salt and pepper and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with the remaining thighs.

3. Add the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the wine; boil until reduced to 1/4 cup. Add the vinegar sauce and bring to a simmer.

4. Return the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates.

5. Add the crème fraîche to the skillet and boil for 3 minutes. Add the tarragon and season with salt and pepper. Pour the sauce over the chicken and serve.

WINE PAIRING RECOMMENDATION: Red-cherry rich 2004 Potel-Aviron Juliénas Vieilles Vignes.

Recipe by Paula Wolfert

From The Virtue of Homemade Vinegar

This recipe originally appeared in October, 2006. Food and Wine Magazine www.foodandwine.com

 

 

Filed Under: Chicken, Clay Pot Cooking, Recipes, Vinegar Crock Tagged With: , , , , , , , , , , , , , , , , , ,

Now Is The Time For Homemade Vinegar!

April 24, 2010 By 3 Comments

Vinegar Jar or crockThe Clay Coyote Homemade Vinegar Crock

We’ve been making Vinegar Crocks for several years now, and with true summer but a couple of months off, NOW is the time to start your homemade vinegar.

Homemade vinegar has a flavor you won’t believe.  You use wine (red or white) or hard cider, a mother or starter which can be gotten from most beer or wine brewing shops or Mark Larrow at http://bit.ly/vinegar-mother.  It takes a different mother for each, but once you get one going it’s easy to keep it going even when you’re not brewing vinegar.

We send instructions with the crock and we’ve got them posted on the blog under Clay Pot Cooking. We also send the bit of cheesecloth you’ll need to cover the top.

It takes about 10 weeks for your first batch so now is the time to get started for summer cooking!

So what do you use it in? First, of course, are salad dressings, as you might expect.  But then there are marinades, deviled eggs, BBQ sauces, a bit in baked beans, any stew, soup and basting sauces for grilling.  A bit of vinegar, olive oil and some herbs on grilled veggies.  Grilling steaks marinate them in a 50-50 mix of teriyaki and worcestershire with some garlic, brown sugar and 2 TBSP of vinegar.

The vinegar isn’t necessarily a flavor in itself, but kicks up other flavors immensely.  Commercial stuff just won’t cut it anymore.  And you can steep herbs in the finished vinegar and make your own herb vinegars for use and gifts!

We’d sure love to have you post recipes in which you use vinegar on the “Submit Recipes” tab above.

Filed Under: Clay Coyote Blog, Foodie News, Ingredients Tagged With: , , , , ,
« Older Posts