The Wood-Fired Blog
Sunchoke Homefries With Chimichurri
Mar 26, 2013Once 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
Brussels Sprouts With Oven Roasted Meyer Lemons
Mar 05, 2013Brussels 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. Read More
Braised Parsnips With Cara Cara Oranges
Feb 26, 2013Braising 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. Read More
Ash-Roasted Sweet Potatoes With Sage and Honey Butter
Feb 13, 2013This 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. Read More
Kale and Roasted Leek Gratin
Jan 23, 2013Here’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
Slow-Roasted Duck Breast With Rhubarb-Savory Compote
Jan 09, 2013The 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 With Parmesan Broth
Jan 09, 2013There’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
Braised Beef “au Chasseur”
Jan 09, 2013Don’t let the fancy name fool you – what we’re talking about here is pot roast. I took my inspiration for the flavors in this dish from the classic French sauce chasseur, or hunter sauce, so I thought I’d give credit where it’s due. Sauce chasseur is a hearty amalgam of tomatoes, mushrooms and wine, so I have all those flavors working here, plus a couple more just because. This... Read More
Seared Beef Tenderloin With Black Sheep Cheese and Roasted Tomatoes
Jan 09, 2013This is one of those dishes that isn’t really a dish at all – just a confluence of good ingredients that happened to be at hand, with the end result being something beautiful and delicious. You’ll never really be able to recreate this dish: My tomatoes were grown by a family friend, and my cheese came from a farm that anyone outside of Illinois isn’t going to have access to.... Read More
