Tag Archives: Cooking

Redux — Cooking in Clay: Bean Pots

Note: This post is a reader favorite and because baked beans are so good on a picnic, it’s time to repost it. Take a look at a luscious French Canadian recipe which uses maple syrup. Winter or summer, it’s time … Continue reading

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Clay & Self-Sufficiency

I  was at a garden centre yesterday, one that I particularly enjoy: Brian Minter‘s Country Garden. You can find ordinary and rare or unusual plants there. I saw saffron crocuses being grown for the first time… He also sells about … Continue reading

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Drinking chocolate from bowls

The first time I drank chocolate out of a bowl was in Calgary during Spring Break 1989. My friends and I traveled up in a rented car. The population back then was 700,000 and to us it was the Big … Continue reading

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White is the New Black: Trendy Clay Kitchenware

Every once in a while, I like to head downtown and check out the styles, to see what’s in fashion for the upcoming season…fabrics, colors. Same goes for new products for kitchens. I guess I take after my grandfather. He … Continue reading

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Recipe: Fish Baked in Clay

When I first saw the name of this recipe, I didn’t think it unusual. After all, many things are baked inside clay cookers. However, as I started reading it, my eyebrows shot upward, for it is a recipe for baking … Continue reading

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Cooking in Clay: au Gratin dishes

“There are as many ‘authentic’ versions of gratin dauphinois as there are of bouillabaisse.” — Julia Child I have four au gratin dishes, two different sets and I find them useful because of their size. Shallow and elongated, they allow … Continue reading

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Cooking in Clay: Tajines

Saffron, apricots, cilantro, almonds, cinnamon, ginger, chicken, cumin, olives, garlic, chick peas, limes, and couscous, toasted… a sampling of ingredients traditionally used in dishes cooked in tajines.  These vessels have been in use for centuries in Morocco and a tajine … Continue reading

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