The Wood-Fired Blog

Roasted Artichokes With Capers, Chevre and Herbed Breadcrumbs

Apr 23, 2012

Ah, spring. Yes, it’s getting warmer. Yes, the days are getting longer. But what I really get excited about is all the amazing produce spring brings with it. Finally gorging on asparagus, peas, morel mushrooms, green garlic, ramps, spring onions, rhubarb and more after a long winter of root vegetables here in the Midwest is a joy that never grows old. This recipe is an ode to another springtime favorite,... Read More

oven-roasted whitefish

Oven-Roasted Whitefish With Braised Celery Root Remoulade

Mar 19, 2012

Here’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

Roasted Leeks in Mustard Vinaigrette

Mar 05, 2012

Leeks 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, 2012

Winter 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

oven roasted shellfish

Oven Roasted Shellfish

Jan 16, 2012

  This 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, 2012

Here’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

Wood-Oven Goat Cheese Sandwich With Shallot Relish and Kale

Dec 30, 2011

Who doesn’t love a good grilled cheese? That’s a rhetorical question, since everyone loves a good grilled cheese (except you poor souls out there who are unfortunate enough to be lactose intolerant). This is a twist on the classic I came up with as a vegetarian option for a party, and I was surprised to discover it actually ended up outpacing all the meat options in terms of popularity with... Read More

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