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roasted artichokes with lemon

Roasted Artichokes with Lemon

Dec 29, 2011

Roasted Artichokes with Lemon 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseVegetables Roasted Artichokes with Lemon 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseVegetables Ingredients 2 medium-sized artichokes Fine grind sea salt olive oil 2 Meyer or eureka lemons cut into wedges or 1/4' rounds Servings: Units:MetricUS Imperial Instructions Fire oven, and let the temperature fall to 450ºF, or so. Push the... Read More

roast asparagus

Roast Asparagus

Dec 29, 2011

Roast Asparagus 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseVegetables Roast Asparagus 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseVegetables Ingredients 1 lb fresh thin asparagus 2 tbs olive oil salt Pepper 1 juice lemon optional Servings: Units:MetricUS Imperial Instructions Fire your oven until it reaches 700ºF, and then allow the temperature to fall to about 500ºF, maintaining a bed of coals... Read More

roast ham

Brick Oven Roast Ham

Dec 29, 2011

  Brick Oven Roast Ham 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseMain Dish, Meat And Poultry Brick Oven Roast Ham 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseMain Dish, Meat And Poultry Ingredients 20 lb ham 1.5 L dark beer preferably home made ale .75 L blueberry sparkling wine, also home made Servings: Units:MetricUS Imperial Instructions Preparation Marinate the ham in... Read More

beer can chicken

Vertical Chicken (also known as Beer Can Chicken)

Dec 29, 2011

Vertical chicken, or beer can chicken is perfect in a brick oven. The surrounding, moist heat cooks the chicken all around, while the stand and steaming can provide more flavor and moist steam. The chicken stand holds a can of beer (or wine, or anything you want to use for flavor) and the chicken. You set the stand directly on the cooking floor, so that juices that hit the floor... Read More

Roast Fennel

Dec 29, 2011

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Brick Oven Ratatouille

Dec 29, 2011

  This is the best eggplant dish we’ve had yet. It bakes in a single, covered glazed terra cotta baking pan, and uses both dome heat and hearth heat to make a great vegetable dish. You only have to remove the pan a couple of times.   Brick Oven Ratatouille 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseVegetables Servings 4 Servings 4 Brick Oven Ratatouille 12345... Read More

seared tomatoes

Seared Tomatoes

Dec 29, 2011

Seared Tomatoes 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseVegetables Seared Tomatoes 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseVegetables Ingredients 20 whole tomatoes halved 1/4 cup olive oil 1/4 cup wine vinegar 1/2 cup fresh herbs chopped Servings: Units:MetricUS Imperial Instructions Fire your oven until it reaches 700ºF, and then allow the temperature to fall slightly, while maintaining a live fire.... Read More

roast eggplant

Roast Eggplant, Pepper and Onions

Dec 29, 2011

This tasty dish is served on a flat dish set in three distinct piles, scoops of roast eggplant, slices of roast red pepper, and slices of translucent roasted onion, with a little olive oil over it all. In Spain, this type of vegetable is typically part of the first course that includes bread, salad and cocas. Roast Eggplant, Pepper and Onions 12345 Votes: 0 Rating: 0 You: Rate this recipe!... Read More

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