The Wood-Fired Blog
Roasted Carrots With Bacon and Maple Syrup
Mar 15, 2012Here’s a recipe scientifically formulated to get even the most ardent meat-and-potatoes type to eat their veggies. It worked on my dad, an avowed hater of carrots. So try it yourself and see if you can’t produce some converts. Read More
Roasted Leeks in Mustard Vinaigrette
Mar 05, 2012Leeks in vinaigrette is a classic French dish that I’ve updated here to utilize our favorite cooking device, the wood-fired oven. Usually the leeks are slowly stewed directly in the vinaigrette, but here I first roast the leeks in the oven, in order to incorporate both sweet caramelized onion and smoky wood fire flavors into the finished dish. Read More
Roasted Sweet Dumpling Squash with Blood Orange Vinaigrette
Feb 02, 2012Winter is the time when all kinds of delicious citrus come into season that you may not be able to find at other times of the year. citrus can be like a bright and shiny beacon of summer in the grey doldrums of winter here in the midwest, so i like to take advantage while i can. sweet dumpling squash is one of my favorite varieties; your produce purveyor might... Read More
Slow-Cooked Kale with Tomatillos
Jan 17, 2012Here’s a great, simple side dish that would pair nicely with the roasted flatiron steak i posted previously. instead of the usual vinegar you find in most recipes for southern-style braised greens, here i use the naturally acidic flavor of tomatillos to add some dimension and brightness to the earthiness of the kale. Read More
Roasted Potatoes
Jan 04, 2012Here’s a quick and easy side dish that would be a nice complement to the flatiron steak recipe I posted recently. It’s also a great one to have in your back pocket for the next time you’re cooking in your oven, because it takes almost zero prep time, it goes with almost anything, and you can let it cook while you’re firing other stuff. Read More
Tuscan-style Roasted Summer Vegetables on Rosemary Skewers with Herb Pesto
Dec 29, 2011Serve 1-2 skewers per person with Pistachio-Parsley-Mint Pesto on the side. Read More
