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Wood Stone was featured at Karl’s latest event for architects, designers and landscape architects. Chef Mike’s menu included bacon wrapped dates, pizzas and lamb chops. Mmmmmmm…..
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Party Snacks from the Oven
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Everyone has their favorite snack mix recipe and here is Wood Stone’s own: Wood Stone Party Mix. Use the same technique for your own recipe. I like the long, shallow rectangular aluminum “disposable” sheet pans for this as well as many other uses in the oven, but I don’t throw them away; they wash up quite easily. They are lightweight and easy to maneuver in the oven and are thin enough to quickly allow the hearth heat to penetrate the food; no pre-heating necessary. Autumn means squash and pumpkins and with them those often disposed of seeds! Clean them off and throw them in a hot Wood Stone oven to toast up into a quick and tasty snack. Any temperature between 400 and 600 degrees will work…just keep an eye on them and stir often. Toss the seeds with olive oil, salt and pepper and spread out evenly on a thin aluminum pan. Keep the flame height around 3.0 and cook until golden brown and lightly crisped, about 8-12 minutes, depending on oven temperature. I also like to mix it up with seasonings such as curry powder or a mix of ground chiles and cumin. -Chef Ann |
Kid-friendly Pizzas
As you’re breaking out the caviar and white truffles for pampering the grown-ups on your guest list, consider offering the kids a special “party pizza” of their own. Individual 3 or 4 ounce dough balls are great for the little ones. Wood Stone Home oven owner Dean Taylor of Indiana sends this fun suggestion for Mac and Cheese Pizza! Scatter a thin layer of shredded mozzarella over the pizza dough and then top with crème fraiche. (Tell the kids it’s just the part that makes it so creamy and good!) Cover with a layer of pre-cooked elbow macaroni and bake as usual. Top with shredded cheddar and return to the oven for another 30 seconds or so to melt. Yummy! I like to jazz it up just a bit for an adult palate by adding Worcestershire sauce to the crème fraiche, thinly sliced tomatoes over the macaroni and using an extra-sharp cheddar cheese. Another kids’ favorite is the breakfast pizza. Simply scatter some cheese over the crust, whisk a couple of eggs with salt and pepper and pour evenly over the top. Bake as usual. Of course you can add crumbled bacon bits, diced ham, sausage, green onions or whatever suits your fancy. Whole eggs cracked “Sunny-side Up” style works as well. This is a perfect way to feed a hungry crew of houseguests breakfast while cleaning out your frig at the same time! -Chef Ann |
New Recipes for Thanksgiving!
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Whether you’re hosting this Thanksgiving or have been asked to bring a side dish to another celebration, you can’t go wrong with these tasty recipes from the Wood Stone oven. Serve Roasted Butternut Squash and Apple Soup with Crispy Sage for a first course that’s long on seasonal flavor, yet short on calories so it won’t fill you up for the feast yet to come. Or offer your guests demi-tasse cups of warming soup for an hors d’oeuvre as they come in from the cold. My grown niece and nephew who have a reputation for avoiding most vegetables were so wowed by the Roasted Asparagus from the Wood Stone oven last Spring that they agreed to taste the dreaded Brussels Sprout this Fall if it also came from the oven. I prepared Brussels Sprouts Two Ways and had to fight them for my fair share! Intense heat from all sides of the oven caramelizes the hearts of the sprouts bringing out inherent sweet and nutty flavors. The outer leaves are flash fried/sautéed at the last minute before serving, rendering them bright green and slightly crispy. For traditional Holiday comfort food, nothing beats our Skillet Rolls which are baked to soft, buttery perfection in an oven that is completely turned off. Perfect for baking after the turkey comes out! -Chef Ann |
Recipe: Braised Lamb Stew with Autumn Vegetables
Its that time of year again. Out with the t-shirts and in with the sweaters (at least in our neck of the woods). And nothing warms up a Pacific Northwesterner like a steaming cup of soup! If you’re looking to warm up your soul with something divine, check out this mouth-watering recipe for Braised Lamb Stew with Autumn Vegetables:
Ingredients
4 lbs. lamb shoulder, cut in 2 ½-in. pieces
1 Tbsp. smoked paprika
1 Tbsp. dried oregano
1 Tbsp kosher salt
Olive oil
2 each leeks, cut in ½-in. pieces
1 each onion, peeled and chopped
4 cloves garlic, finely chopped
2 each carrots, peeled, cut in 2-in. pieces
2 each parsnips, peeled, cut in 2-in. pieces
2 each turnips, peeled, cut in 2-in. pieces
1 cup white wine
1 cup beef stock
2 each bay leaves
1 each cinnamon stick
2 each orange zest strips, 2-in. long pieces
Preparation
Oven Temperature: 540-570 and then OFF
- Trim meat of any excess fat or silver-skin.
- Mix paprika, oregano and salt and sprinkle over meat to coat all sides. Let the meat sit for at least 30 minutes or cover and refrigerate overnight.
- Flame Height: 5
- Drizzle a little oil in a large roasting pan and heat in the center of the oven for 5 minutes.
- Add lamb to pan, in batches if necessary, so that the pieces do not touch.
- Roast in front of the flame, browning the meat on all sides for about 4-5 minutes, rotating pan and turning meat over as necessary.
- Remove meat from pan and set aside. Add leeks, onion and garlic and return to doorway of oven for 5 minutes to soften.
- Place meat and softened vegetables along with remaining ingredients into a cazuela or casserole dish, stirring to combine.
- Flame Height: OFF
- Place a sheet of parchment paper directly over the stew and then cover tightly with foil. Return to doorway of the oven.
- This can cook for 8-12 hours in the turned off oven.
Smoked paprika or Pimentón Ahumado may be purchased through The Spanish Table.
p.s. Don’t forget to visit the recipe section of our website for this and other delicious recipes and video recipes!