Author: Wyeth Stiles

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New Recipe Booklet!

Wood Stone Home has a new recipe booklet which is hot off the presses!  In keeping with our mantra “It’s not just a pizza oven…”, this booklet highlights 12  different cooking methods easily achieved in the Wood Stone Home oven. Oven-frying, steaming and poaching are just 3 of the techniques covered in addition to the more obvious roasting and pizza baking basics. We will begin sending this out to all new oven owners, but if you’d like one sent your way, please call (360.578.6836) or email and we’ll be happy to get one in your hands.

 

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Introducing Jeff Dunkin

It’s been a busy year at Wood Stone and we would like to take this opportunity to introduce a new member of the Wood Stone Home team!

Jeff Dunkin joined us at the start of the year to lead our Wood Stone Home division in Sales and Customer Support. Jeff comes to Wood Stone with years of experience in residential appliance sales and we are excited to have him on board. He’s excited too…In his words, “I’ve never seen a company that aligned so well with my values of excellence, respect, humility, honesty, generosity, and kindness. Wood Stone not only makes the best stone hearth ovens in the world, they take care of their people, the community, the environment and their clients. I’m blessed to be a part of this unique and wonderful family!”  

Jeff can be reached via email or at 800.578.6836.

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Seared Burgers!

Seared Burgers

Cooking delicious burgers couldn’t be easier using a Wood Stone Home oven. Simply heat a cast iron sizzle skillet for 5-10 minutes in an oven heated to about 550 degrees. Toss on your pre-seasoned patties and cook in front of the flame with the Flame Height turned up to 5. They will be well-seared in just 2 minutes. Flip and cook for just another 30 seconds or so for medium-rare. We like to toast buttered buns on cast iron in the doorway.

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Chateau Montelena

Wood Stone Home is visiting the Napa Valley wine country on Saturday, September 22nd! Our mobile oven will be parked at the gorgeous Chateau Montelena winery where Chef Ann and team will be making pizzas and other treats to serve to the lucky tasting room visitors. Come up to Calistoga and join us! 

Visit the Chateau Montelena website for more info

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Tomatoes!

As Summer winds down and we start to feel a bit of Autumn nip in the air, my inclination is to grasp for those fleeting delights of summer such as perfectly ripe tomatoes. Markets will have an abundance of many varieties of tomatoes until the first frost, so my advice is to check out these Wood Stone recipes and make the most of them while they’re still here!

Crispy Baked Tomatoes make a quick and delicious side for any roasted meats. Utilize the heat-up time in your oven to make Oven Roasted Fresh Pizza Sauce. As beautiful as it is delicious, Spanish Style Fish Baked with Fresh Tomato and Olive Salsa goes from oven to table in a terra cotta cazuela.

 
– Chef Ann

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Easy Summer Chicken

We all have our favorite marinades, spice rubs and sauces for chicken on the BBQ grill. When I caught a whiff of the rotisserie a block away as my dad had the grill going with his special marinated chicken and I knew we were in for a yummy meal. I’ve taken to roasting my chicken on a rack in the Wood Stone Home oven for an easy Summer dinner.

  • Oven temperature around 500-550° F with a Flame Height between 2 and 3 on the Flame Height Indicator.  Chicken parts take about 20 minutes…tend them as you do the grill and remove the wings first, etc.
  • Give the rack a spritz with cooking oil spray and place over a sheet pan.
  • Rotate the pan and turn chicken as necessary.
  • Browning is easy to control with the Flame Height Control Knob.

My dad’s chicken marinade:

  • Equal parts white wine and olive oil
  • Crushed garlic
  • Chopped onion
  • Salt and pepper
  • Dried tarragon and dried basil
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Oven Roasted Corn on the Cob!

Eating fresh corn on the cob dripping with butter is one of the great pleasures of summer. But sometimes heating that giant pot of boiling water on the stove is not, especially when it’s 98 degrees outside. However, if you’ve got your Wood Stone oven heated up, roasting the corn is super easy and also provides it with a nice smoky flavor as the husks begin to char.

  • Carefully open the ears, pulling the husks down to remove the silk.
  • Soak in cold water for at least 30 minutes.
  • Pat dry and spread with butter and sprinkle with salt.
  • Fold the husks back over the corn and wrap the open ends with foil.
  • Roast on a sheet pan in the center of the oven at around 525° F for about 8 minutes total, rotating pan 180° and turning corn over half way through. Flame Height around 2.

TIP:

  • Flavor the butter! My family likes garlic and parmesan – or add fresh thyme leaves. Lime juice, chile powder and cotija cheese combined is fantastic!

~Chef Ann

 

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The Wood Stone Pizza Bread Bowl

bread bowls

The Pizza Bread Bowl is such a fun trick to have in your Wood Stone Home culinary repertoire.  Simply slide a pizza dough skin onto a pre-heated ceramic dome in your oven which is at pizza temperature (550-580 F.) A little garlic oil and parmesan before it bakes and you’ve got the perfect vessel for a yummy Caesar salad!

I recently made them for my daughter’s 8th grade “graduation” dinner/dance.  The kids loved them!  The slightly fancy factor was there; yet not intimidating to the 14-year-old set who happily gobbled them up.

Call Wood Stone at 360.578.6836 to order your own pizza bread bowl today!

Wood Stone Ceramic Bowl in oven Wood Stone Ceramic Bowl
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Ferguson’s: Woodland Hills – BBQ Event

 

Ferguson will be hosting a BBQ event on July 10th for industry professionals, but they have also opened it up to the public! Chef Ann Rudorf will be attending with our mobile Bistro Home 4343 in tow. Come visit us from 11 to 3 at Ferguson’s Kitchen and Bath Gallery located at 6416 Variel Ave, Woodland Hills, CA. See you there!