Category: Recipes

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Pizza Expo 2013

Pizza Expo 2013

We just returned from Vegas and the wild and wacky event that is Pizza Expo! Wood Stone’s booth was action packed with all manner of aspiring pizzaiolos running in to bake pizzas in our ovens to be entered in the World Pizza Games. It’s no surprise to us that many of the winning pies over the years have been baked in a Wood Stone Oven…the world’s best bake must come from the world’s best stone hearth oven! During calmer moments, Chef Tim, Chef Mike and I turned out some pretty nice pies as well. I shared a couple of favorites from the Wood Stone Home recipe collection.

 – Chef Ann

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Easy Valentine’s Dinner

Chocolate Gourmandize

Looking for a quick yet elegant Valentine’s Day dinner idea?  Check out our latest Wood Stone Home oven recipe for Seared Sea Scallops with Mango Pepper Sauce!  It’s a snap to prepare in the hot oven, leaving the rest of the evening for romance.  Finish with Chocolate Gourmandize as no Valentine dinner is complete without chocolate.

 If you’re looking for other ideas, take a peek at our archived Valentine blog post from last year.

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Seasonal Pizza with Brussels Sprouts!

This time of year I can’t get enough of the darling of the cabbage family, Brussels sprouts. After making Brussels Sprouts Two Ways for Thanksgiving, we found ourselves with some extra leaves and it seemed only natural to try them on pizza. We loved them simply added to a traditional Pizza Margherita before baking, but also experimented with some other combinations. Pizza with Brussels Sprout Leaves, Pancetta, Lemon and Aleppo Pepper is bursting with flavor and texture contrasts. Nutty sprouts, spiced pancetta, bright citrus, creamy cheese and the exotic allure of Aleppo pepper combine for a winning seasonal pie.

-Chef Ann

Pizza with Brussels Sprout Leaves, Pancetta, Lemon and Aleppo Pepper
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Wood Stone Home Cooking Class!

It’s been awhile since we have been able to connect with oven owners in our neighborhood so we thought, “What better way to connect with old friends than in front of the oven?”   The complimentary class was a great way to share, engage and reconnect around stone hearth cooking.  Chef Frank Milward hosted the class and showcased some tasty Tapas and Hors d’oeuvres, including: Oysters Rockefeller, Classic Stuffed Mushrooms, BBQ Spiced Salmon Bites, Clams Cataplana, Spanish Potato Tortilla with Chive Aioli, Pimentón Garlic Shrimp with Orange Oil, Flatbread with Romesco Sauce, Bananas Foster Flambé and Pizza with Mahón Cheese and Tarragon, giving our guests some fun and new ideas on how they could expand their entertaining repertoire for the upcoming holiday season.  We truly enjoy spending time with our customers (who we consider part of the Wood Stone family) and hope to host more events like this in the future at the factory and at showrooms across the U.S.[nggallery id=25]

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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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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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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