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braised parsnips

Braised Parsnips With Cara Cara Oranges

Feb 26, 2013

Braising is my favorite preparation for parsnips, because it really brings out all the flavors this oft-forgotten root has to offer: delicate sweetness, earthiness and just a hint of minerality. Cara caras, one of the many types of heirloom citrus that become blessedly available in the winter months, are a perfect partner to parsnips. But if you can’t find them, regular navel oranges will work just as well. Braised Parsnips... Read More

Work, work, work.

Feb 18, 2013

To quote the Governor in Mel Brooks’s classic “Blazing Saddles”, it been nothing but work, work, work. haha. Which is just a joke so that I can say that I’m sorry that we have not been diligent at blogging for the past couple of weeks. There are lots of really good things to share, and I will go into more details a little later. But again — sorry that I... Read More

wood-fired newsletter February 2013

February 2013 | No. 47; Oven Photo Contest Winner

Feb 13, 2013

Welcome to Our Wood-Fired Newsletter February 2013 To quote the Governor in Mel Brooks’ classic Blazing Saddles, it has been nothing but work, work, work. (But it’s all good stuff.) Our company move to 251 West Market is done. With a project like this, however, there are always a lot of details to look after. The showroom area is being painted, and we will have nice, new ovens on display... Read More

ash-roasted sweet potatoes

Ash-Roasted Sweet Potatoes With Sage and Honey Butter

Feb 13, 2013

This simple recipe was inspired by the Argentine chef Francis Mallmann, whose cookbook, Seven Fires: Grilling the Argentine Way, is a fascinating look at cooking with fire – over it, around it, and even in it, as I do here. The end result might look a little scary at first, but the flavor you will achieve is undeniable. Ash-Roasted Sweet Potatoes With Sage and Honey Butter 12345 Votes: 0 Rating:... Read More



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