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The Wood-Fired Blog

Corn Tartine With Chevre and Rocket

Jul 22, 2013

Hurray! Fresh local corn is here for the season. Let’s celebrate with some easy, delicious corn tartines. Tartine is just a fancy word for a piece of bread with a bunch of stuff on it, aka an open-faced sandwich. It is a great oven application for a quick meal, so take this recipe as a guide and let your imagination go. Corn Tartine With Chevre and Rocket 12345 Votes: 0... Read More

rainbow trout

Seared Rainbow Trout With Crispy Rice Cake, Pickled Peppers and Roasted Lettuce

May 13, 2013

I love the delicate flavor and crispy skin of rainbow trout. Here in Chicago we are lucky enough to have an amazing sustainable trout farm, Rushing Waters, just a couple hours away, across the border in Wisconsin. If you’re not so lucky, substitute any freshwater fish you can get your hands on – or order from Rushing Waters online; they will ship to you overnight. Seared Rainbow Trout With Crispy... Read More

braised chicken

Braised Chicken With Bacon, Fingerling Potatoes and Dried Fruit

Apr 22, 2013

This dish was inspired by a random flip through one of the many cookbooks that line a high shelf just outside the kitchen at the restaurant where I work. The (old) book was a survey of regional French cooking, and one of the recipes I stumbled upon was for a dish that combined potatoes, bacon and dried fruit into a kind of gratin or casserole. I decided to adapt those... Read More

Brussel Sprouts

Brussels Sprouts With Oven Roasted Meyer Lemons

Mar 05, 2013

Brussels sprouts and citrus are a great combination, and Meyer lemons are one of the true treasures of the heirloom citrus season. These extremely fragrant, sweet-sour little devils are a marvel of the citrus family, best enjoyed whole: zest, pith, flesh, juice and all. This extremely simple dish is not really even a recipe, just a perfect, delicious pairing that everyone should enjoy while Meyers are around. Brussels Sprouts With... Read More

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

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

Kale and Roasted Leek Gratin

Kale and Roasted Leek Gratin

Jan 23, 2013

Here’s a recipe for a hearty winter side dish. I just made this for my family for Christmas, and it seemed to go over well. I know there are folks in some quarters who are sick of kale’s moment in the culinary sun, but I’ve been cooking it for years, and I will keep cooking it, because the stuff is delicious. That said, feel free to substitute any hearty green:... Read More

roasted duck

Slow-Roasted Duck Breast With Rhubarb-Savory Compote

Jan 09, 2013

The bright acidity of rhubarb is a great counterpoint to the meaty richness of duck breast. This is a wonderful dish for the wood oven, because that faint lick of smokiness infused in both the meat and the compote really ties everything together. It’s also very simple, but the depth of flavor will make it seem as if you worked on the dish for hours. Savory is delicious, underused herb... Read More

braised shell beans

Braised Shell Beans With Parmesan Broth

Jan 09, 2013

There’s nothing like fresh shell beans, in my opinion. No matter what you do, you can’t get the same result with canned or dried beans. Cooked properly, the texture and flavor can’t be beat. I used cranberry beans for this recipe, but you could substitute just about any fresh shell bean you can get your hands on. And if you weren’t already, hopefully this recipe will be a wake-up call... Read More

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