The Wood-Fired Blog
Crushed Tomato Pizza Sauce by Peter Reinhart
Jun 27, 2013Makes Enough for 4 to 6 Pizzas 1 can (28 ounces) crushed or ground tomatoes 1 teaspoon salt (or to taste, start with ½ teaspoon and then adjust as needed) 1/4 teaspoon coarsely ground black pepper 1 teaspoon dried basil (optional) (or 2 tablespoons minced fresh basil) 1 teaspoon dried oregano (optional) (or 1 tablespoon minced fresh oregano) 1 tablespoon granulated garlic powder (sandy, not the fine powder) (or 5... Read More
Quick Breakfast Pizza From Brad English, Pizza Quest
Jun 27, 2013Via Brad English and Pizza Quest . This pizza was surprisingly good. I say “surprisingly” because I just used what was in my fridge that seemed like they would taste good and satisfy my breakfast quest that morning and I was happily surprised! Had my wife made sure there was an egg in the house, this would have been a great addition to this pizza! *Insert smile here :)!!! Add that... Read More
Jerk-Spiced Shrimp With Slow-Cooked Collard Greens
Jun 20, 2013With summer finally upon us, this is a great light meal to coax out of your wood oven. Read More
Seared Rainbow Trout With Crispy Rice Cake, Pickled Peppers and Roasted Lettuce
May 13, 2013I love the delicate flavor and crispy skin of rainbow trout. Here in Chicago we are lucky enough to have an amazing sustainable trout farm, Rushing Waters, just a couple hours away, across the border in Wisconsin. If you’re not so lucky, substitute any freshwater fish you can get your hands on – or order from Rushing Waters online; they will ship to you overnight. Read More
Braised Chicken With Bacon, Fingerling Potatoes and Dried Fruit
Apr 22, 2013This 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
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
