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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!
Pumpkin Seeds in your Wood Stone Home Oven
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Autumn means squash and pumpkins and with them those often disposed of seeds! Clean them off and throw them in a hot Wood Stone Home 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. Mix it up with seasonings such as curry powder or a mix of ground chiles and cumin. |
Salad from the Oven?
Salad doesn’t immediately come to mind when pondering what the next meal to come from your Wood Stone oven will be. Yet with the ease of roasting beets or peppers, or the quick caramelization of figs, a delicious salad awaits; one with perhaps a little more richness and complexity of flavor than your standard tossed green salad. Here are some combinations that seem more autumnal than summery; perfect for the transitional month of September.
Roasted Beet and Spinach Salad with Feta Buttermilk Dressing and Toasted Pepitas
Blue Lake Bean, Roasted Fig and Hazelnut Salad
Seasonal Pizza Recipes featuring 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 make the most of them while they’re still here!
Here are two simple fresh pizzas which highlight sweet cherry tomatoes and colorful heirlooms.
Padrón Peppers in the Oven!
Pimientos de Padrón, one of Spain’s most popular tapas are gaining popularity in this country and are a perfect match for your Wood Stone oven. These yummy delicacies have the perfect flavor balance of nutty, hot and sweet, though beware that one in every dozen may be blisteringly hot. Heat a sauté pan for a few minutes in a hot oven (400-600°) and cover the bottom with olive oil. Throw the whole peppers in and cook, stirring a few times until they start to blister…just a couple minutes! Serve on a plate, sprinkled with coarse salt; pick up by the stem and enjoy with a glass of chilled Fino Sherry. If you don’t see them at your farmers’ market order on line at www.happyquailfarms.com or procure some seeds to start for next year at www.tomatogrowers.com
Fava “Edamame”
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Those bushels of fava beans always look so appealing at the Farmers’ Markets and often my shopping eyes are bigger than my block of time allotted for the tedious double shelling process needed to prepare these tasty morsels. Enter the Wood Stone oven! Crank it up 600, wash, season and roast the whole fava bean pods for 5 minutes, then serve to your guests “Edamame Style” for an easy appetizer. The beans pop out of the big pods easily and the outer skin becomes soft and edible. Mix up the flavor combinations: try olive oil, crushed garlic and rosemary or go with Asian flavors of sesame oil and chopped ginger. Be sure to finish with a high quality coarse salt such as Sel Gris or Himalayan Pink Salt.
– Chef Ann
First Favas of Spring & a Mobile Hearth, Chef Rachell Boucher
At a recent Standards of Excellence event in California, Chef Ann Rudorf “wow’d” the crowd (which included Chef Rachell Boucher) with her Pizza with Minted Fava Beans & Pecorino Romano. Rachell was kind enough to share her thoughts on both Ann’s amazing pizza recipe and our Wood Stone Residential Ovens on her blog post, Drawn to the Kitchen, Mobile Hearth and via a video interview with Ann you can check out below. Thanks for sharing, Rachell!