The Wood-Fired Blog
Roasted Mushrooms With Green Garlic
May 03, 2012Here’s another recipe to celebrate a couple of spring’s here-now-gone-tomorrow offerings. If there’s one thing to complain about spring’s bounty, it’s that nothing sticks around for very long. Oh well – enjoy it while it lasts. This recipe will make it even easier, because it will take you about 2 seconds to make – three ingredients, and that’s it. If you can find them, use morel mushrooms, spring’s fungal grand... Read More
Oven-Roasted Whitefish With Braised Celery Root Remoulade
Mar 19, 2012Here’s another classic French dish reinterpreted for the wood oven. This is a great one for dining al fresco on the beautiful spring nights that are now upon us (at least in Chicago – go figure). Read More
Pan-Roasted Pike With Sherry-Glazed Mushrooms and Polenta
Feb 06, 2012You really can’t go wrong here: great fish, deep roasty-toasty mushrooms, rich polenta. Still, I was happy with how this one turned out. Polenta takes on a wonderful smoky flavor when cooked in the oven. I think the walleye pike works well for this dish, but if you can’t find that where you are, substitute barramundi (Asian sea bass) or even halibut. Read More
Spinach, Scallion and Chevre Frittata with Roasted Pepper Mayo
Jan 23, 2012I love frittatas. They’re a lot like pizza, that other stalwart of the wood-fired oven: they’re quick, relatively easy, and the flavor combinations are practically endless. Frittatas work great as a simple weeknight meal, but they’re also a good party buffet food, since they’re often served at room temperature. This particular frittata turned out well, but feel free to use this recipe as a jumping-off point for any ingredient-mixing alchemy... Read More
Oven Roasted Shellfish
Jan 16, 2012This is a quick and simple recipe for any combination of shellfish – clams, mussels, etc. Be sure to have lots of crusty bread on hand to help soak up the sauce and juices. 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
Baked Chicken with Rice
Dec 31, 2011Baked Chicken with rice is an delicious and easy dish to make in your wood fired pizza oven. Read More
Brick Oven Roast Capon
Dec 30, 2011The capon is the bird of choice for Christmas in Italy (it’s a male castrated chicken, ouch). The capon is a little fattier than chicken, and has a great flavor. A 6-7lb bird is large enough for a small dinner party. I boiled the head, feet and insides to make stock for risotto. There are a couple of nice aspects to the recipe. First, it uses the heat of the... Read More
