This is nice, simple appetizer, and a great way to use the retained heat in your oven when you are finished cooking for the day. The trick is to not over toast them, or they will burn. Read More
This is one for making use of your oven as the fire dies and gentle residual heat does the cooking, while the smoking embers do the flavoring. Read More
We wanted to share this recipe for cooking rainbow trout in your wood-fired oven … taken from The ARCH’s October newsletter. (The ARCH Architectural Finishes, Flooring & More is located in Asheville, North Carolina. See The ARCH’s website at http://www.thearchnc.com/ for more information.) Rainbow Trout Start with sustainably harvested fish! Right here in our own backyard of Western North Carolina we have an incredible source for sustainably harvested farm raised... Read More
This is my modification of the classic central-Italian chicken preparation. You’ll be treated to a wonderfully crisp skin and succulent, spicy chicken. Read More
Delicious hot-roasted asparagus with the salty bite of pancetta and the tang of lemon. Asparagus and pancetta as a side for your next wood fired pizza party can be made with ease! Read More
Porchetta is a highly seasoned pork roast that is rolled in herbs and slow cooked in a WFO. This version cooks all night and is beautifully flavored with fennel pollen. Your patience will be rewarded with tender, juicy pork and chewy, crunchy pork skin. Read More
