Tag: corn on the cob

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A Midsummer Night’s Supper from Wood Stone Home

I fry chicken about once a year, often for a casual summer get-together with friends as I did earlier this month serving an all Wood Stone Home oven meal of:

Oven Fried Chicken
Oven Roasted Corn on the Cob
Summer Berry and Nectarine Crisp

 

Oven Fried ChickenIn the old days I would get out my electric skillets and set up a fry station on the kitchen counter.  Efficient, yes, but I’d also be left with a splattery, greasy mess.  Now any mess is left in the Wood Stone Home oven instead! The heat of the stone hearth keeps the oil up to temperature while the top heat from the dome begins to cook the top side of the chicken as well, sealing in moisture…delicious! Check out the recipe and video of frying chicken the WSH way.

http://woodstonehomearchive.com/resources/recipes/meat/oven-fried-chicken/

 

 

cornSince the oven is already hot, skip the large kettle of boiling water for your corn on the cob and roast it instead.  It’s super easy and also provides a nice smoky flavor as the husks begin to char. My family likes to flavor the butter inside with garlic, Parmesan and fresh thyme leaves.

http://woodstonehomearchive.com/oven-roasted-corn-cob/

 

 

 

 

 

Summer Berry and Nectarine CrispWarm fruit and crunchy topping make for a delicious summer dessert from the oven.  You can cook this Summer Berry and Nectarine Crisp just inside the doorway if your oven is heated to a high temperature for the rest of your meal.  Serve warm with vanilla ice cream and enjoy the summer evening. 

http://woodstonehomearchive.com/resources/recipes/dessert/summer-berry-and-nectarine-crisp/

 

 Yum!

~Chef Ann

 

 

 

 

 

 

 

 

 

 

 

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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