The Wood-Fired Blog

Leek Jam, Meyer Lemon, Anchovy, Black Olive and Dill Flatbread

Jul 14, 2016

In keeping with my desire to cook outside of the box when it comes to flatbreads, here is a real flavor-palooza of a pie, that is (yes, Virginia) actually cheese-free! The leek jam does take a little time, but the result is worth it, and I encourage you to make double or triple the recipe, then freeze it in smaller containers so that when the urge strikes, you’ll be ready... Read More

Paella Mixta

Mar 31, 2016

Paella originated in Valencia, Spain. It is a perfect dish to prepare in the wood fired oven, since one of paella’s most basic and traditional features is that it must be cooked over live fire. And as you have probably experienced while using your wfo, the best results require timing, patience, and a bit of joie de vivre. So don’t feel compelled to follow the recipe like a soldier. The... Read More

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