Month: July 2015

Posted on

Wood Stone Tuna

tuna

Knowing how well the Wood Stone home oven cooks steak, with a beautiful char on the outside while still medium rare on the inside, I decided to apply that to sushi-grade tuna. I just got a cast iron skillet smoking hot, seasoned the tuna and cooked it for about one minute on each side. Then I sliced it thin and put atop flatbread with some guacamole. I also made an hors d’oeuvre with tortilla chips and the guac. Next time I may try a wasabi mayonnaise… It was a definite crowd-pleaser!

-Chef Linda

Posted on

Tapas Party Videos

It’s the beginning of summer and a great time for casual entertaining and catching up with friends. Choose three or four easy tapas-style appetizers, ask a few friends to drop by, open some wine and gather around the Wood Stone Home oven for a relaxing and delicious evening. With salmon season in full swing, BBQ Spiced Salmon Bites with Chipotle Rémoulade might take center stage. Add in Prosciutto Wrapped Dates filled with Feta and Mint, Roasted Olives with Citrus and Herbs and Oven Roasted Padrón Peppers and you’ve got a party!

Check out our YouTube Playlist of Tapas Videos below:

Be sure to visit the Starters section of our Recipe Collection for other ideas such as crispy Oven-Fried Baby Artichokes, Pimentòn Garlic Shrimp with Orange Oil and Spiced Meatballs in Saffron Garlic Sauce.

 

 

Posted on

New Pizza Recipes inspired by Osteria La Madia

whiteClamAndGarlicPizzaA few of us from the Wood Stone team enjoyed a great dinner at Osteria La Madia in Chicago last month which included many mouthwatering dishes out of the Wood Stone Mt Baker 6′ stone hearth oven such as Fire Roasted Suckling Pig and Fire Roasted Crispy Artichokes. It was the pizzas however, which really grabbed our attention.

We’ve all eaten our share of pizza, but agreed that the pies at La Madia all had just the right ingredient combinations and proportions as well as a great bake. I came home and replicated two of them to add to our Wood Stone Home Recipe Section. The classic White Clam and Garlic Pizza gets a twist with the addition of Pecorino, fresh thyme and Fresno chiles. I also made Carbonara Pizza with Home-Cured Pancetta and Cracked Egg inspired by their version with guanciale. Delicious!