Cozy Clay: Winter Comfort Food in Flameware

[Morgan]

When the temps drop in Minnesota, we all start craving the same thing: something warm that bubbles on the stove and makes the house smell like dinner is going to be good. Enter flameware season.

One of my favorite things about cooking in Clay Coyote pots (especially in winter) is how steady the heat feels. You don’t get that anxious “too hot / too cold” rollercoaster. You just get a gentle simmer that makes soups richer and beans creamier—without babysitting the burner.

If you’re new to flameware, winter is the best time to fall in love.

Start simple with Ruth’s Wild Rice Soup: a pot of wild rice soup, a slow chili, or even hot cider with orange and spices. Anything that benefits from low-and-slow is a great match.

Process:

• 
  Sauté onion; add flour, then add broth.
  
  
• 
  Cook to a boil, about 1 minute.
  
  
• 
  Add rice, chicken, carrots, almonds and salt; simmer for 5 minutes.
  
  
• 
  Blend in evaporated skim milk and sherry.
  
  
• 
  Heat to serving temperature.
  
  
• 
  Garnish with parsley or chives.
  

Ingredients:

• 6 tablespoons butter
• 
  1 tablespoon minced onion
  
  
• 
  ½ cup flour
  
  
• 
  2 ½ cups chicken broth
  
  
• 
  2 cups cooked wild rice
  
  
• 
  2 cups cubed chicken
  
  
• 
  ½ cup grated carrots
  
  
• 
  3 tablespoons chopped almonds
  
  
• 
  1 can evaporated skim milk
  
  
• 
  2 tablespoons dry sherry
  
  
• 
  minced parsley or chives
  

Cooking with clay isn’t fussy—it’s just delicious and grounding. If you’ve got a favorite winter comfort recipe, tell us. We’re always collecting good ideas for the next snowy night.

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