Banner Image

The Wood-Fired Blog

Whole Sea Bream Al Forno

Feb 22, 2016

Thanks to Kim Kozol of Boston, MA for submitting this recipe! Whole Sea Bream Al Forno 12345 Votes: 1 Rating: 4 You: Rate this recipe! Print Recipe Whole Fish cooked on a wood fired oven CourseMain Dish, Seafood CuisineSeafood Servings Prep Time 4 servings; size dependent upon size of fish 15 mintues Cook Time Passive Time 10 minutes 4 minutes Servings Prep Time 4 servings; size dependent upon size of... Read More

CONTEST – Tuscan Rabbit

Aug 17, 2015

Recipe submitted by Michael Davies for our contest.  Thanks Michael. CONTEST - Tuscan Rabbit 12345 Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe A good hearty rabbit dish for any occasion. CourseMeat And Poultry CuisineItalian Servings Prep Time 6 15-20 minutes Cook Time approximately 1 hour and 15 minutes Servings Prep Time 6 15-20 minutes Cook Time approximately 1 hour and 15 minutes CONTEST - Tuscan Rabbit 12345... Read More

Baked pumpkin soup

Aug 17, 2015

Recipe submitted by Emil Nel from South Africa as part of our 2015 Recipe Contest.  Thanks Emil! Baked Pumpkin Soup 12345 Votes: 8 Rating: 3.5 You: Rate this recipe! Print Recipe Interesting, look impressive, tastes amazing. You bake the whole pumpkin! CourseAppetizer, Vegetables Servings Prep Time 4 - 6 people 20 minutes Cook Time Passive Time 90 minutes 90 minutes Servings Prep Time 4 - 6 people 20 minutes Cook... Read More

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

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

homefries

Sunchoke Homefries With Chimichurri

Mar 26, 2013

Once a restaurant-only vegetable, sunchokes are now becoming more widely available. Sunchokes are the root of a variety of sunflower, and have a nutty, sweet flavor. They can be eaten raw, in which case they are crunchy and mild, or cooked, which renders them unctuous and almost meaty. This is a simple side dish preparation for this delicious tuber, but you could also try using them in place of potatoes... 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

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

Roasted Beets With Greek Yogurt and Almonds

Jun 28, 2012

Don’t let the short ingredient list fool you – this easy recipe packs a ton of flavor. This is a wonderful way to prepare beets when the weather is warm; light and refreshing, this dish would be the perfect start to a simple summertime meal. I use red beets here, but feel free to substitute any that you find – golden or chioggia beets would be delicious as well. Roasted... Read More

Search

Archives

Have any questions?