Tag: Recipe

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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

 

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Cure Your Own Pancetta!

Cure Your Own Pancetta

We just had our first taste of the pancetta that a friend and I made; a project which began almost a month ago. Wow! So delicious! The spice and herb flavors come through tasting incredibly bright and fresh. It’s surprisingly easy to make, and considering the flavor impact it has on dishes such as Not Your Momma’s Mac and Cheese and Pizza with Artichokes, Pancetta and Thyme, I don’t think I’ll be buying much pancetta in the future!

Home Cured Pancetta

Makes 1 pancetta

Ingredients

  • ¼ cup coarsely ground black pepper, divided in half
  • ¼ cup kosher salt
  • 2 Tbsp. brown sugar
  • 2 tsp. pink salt (curing salt; ask your butcher)
  • 4 cloves garlic, minced
  • 2 Tbsp. juniper berries, crushed
  • 1 Tbsp. allspice, crushed
  • 4 each bay leaves, crumbled
  • 1Tbsp. fresh thyme leaves
  • 1 tsp. freshly grated nutmeg
  • 1 each -4 lb. pork belly, skin removed

Method

Reserve half of the ground pepper and then mix the rest of the spice ingredients together. Spread evenly over both sides of the pork belly. Place in a zippered plastic bag and refrigerate. Turn over every other day for a total of 10 days.

Rinse the pork belly well. Pat dry, sprinkle with the remaining pepper and roll up very tightly. Tie with butcher’s twine every half inch around and then tie lengthwise. Hang in a moist garage or basement…ideal temperature is 50-60 degrees and ideal humidity is 45% – 60%. Let hang for 2 weeks.

Untie, slice, cook and enjoy!

 

-Chef Ann

 

 

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International Pizzas

 Pistachio Pizza

I often live vicariously through the blog posts of Merrill Bevan, Wood Stone’s Vice President of International Sales for our commercial ovens, as he reports in from around the globe. With over 10,000 Wood Stone ovens throughout the world, you know there are a lot of creative chefs turning out some amazing pies. My mouth watered as I read about the Pistachio Pizza served at Extra Virgin Pizza in Singapore and I knew I had to try to recreate it in my Wood Stone Home oven. It was just as delicious as I imagined…the tart, lemony arugula salad topping perfectly complemented the rich, nutty pesto and creamy fresh mozzarella. Equally intriguing was the most popular pizza on the menu at the Zizzi restaurants in London – the Diavala – a spicy pie with pepperoni, fresh green chiles and a hot and sweet brined red pepper called a Roquito, which seems to be popular in the U.K.. Not finding Roquitos at my local deli, I substituted Peppadew, a piquante red pepper which added the perfect briny sweetness to balance the heat of the other ingredients. Wanderlust temporarily averted by 2 new favorite pizzas in my repertoire!

-Chef Ann

 

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Wood Stone Home Valentine Menu

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What’s more romantic than a candle-lit Valentine’s dinner for two? Dinner for two by the fire of a Wood Stone Home oven, of course!

Here’s a perfect Valentine menu in which everything is prepared in the oven:

Begin with that time-honored aphrodisiac, the oyster. Oysters Rockefeller bake quickly in the high heat of the oven without drying out…more delicious oyster liquor for slurping with your sweetheart!

Two entrées pop to mind for Valentine’s Day…Duck Breast and Rack of Lamb. Both are elegant, sexy and delicious! And one Muscovey duck breast or one lamb rack are each the perfect portion for 2 servings. If you choose the duck, you won’t find fresh figs this time of year so try it with Fennel Citrus Salsa instead. It cuts the richness of the duck and the ingredients are readily available in February. Roasted Red Potatoes and Sautéed Carrots round out either dish.

Buy two bottles of Prosecco; one for sharing with your Valentine and one for using in the dessert of Prosecco Poached Pears!

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Gung Hay Fat Choy from Wood Stone Home!

Char Siu Pork

To kick off the Year of the Dragon this week I had some fun making delicious Char Siu or Chinese style BBQ pork. Replicating this Chinese deli staple at home is remarkably easy in the Wood Stone Home oven. Instead of the traditional method of hanging strips of pork on hooks so they hover over a vessel of water, I simply laid the meat on a rack fitted over a pan that held about a half an inch of water. The oven temperature was 575 and the Flame Height was set at #1. The pork took about 45 minutes in the center of the oven, basting and rotating as needed. A dip in a honey glaze at the end sealed the sweet deal. Gung Hay Fat Choy from Wood Stone Home!

Tips:

• Boneless “Country Style” pork ribs are the perfect cut.

• Marinate the meat for at least 3 hours or overnight.

• Finish the meat with a higher Flame Height if needed to produce a slightly charred exterior.

• Char Siu is typically sliced thin and added to soups and stir-fry dishes or used in the filling for steamed buns. (Char Siu Bao)

 

Marinade: (for about 1 ½ – 2 lb. meat)

• 3Tbsp. hoisin sauce

• 3 Tbsp. soy sauce

• 3 Tbsp. ketchup

• 2 Tbsp. rice wine or dry sherry

• 1 Tbsp. minced garlic

• 1 Tbsp. minced ginger

• 1 tsp. sesame oil

• 1 tsp. paprika

• ½ tsp. Chinese 5-Spice seasoning

• (if you want the classic color add a few drops of red food coloring…I personally choose to skip this)

 

Glaze: (microwave for 1 minute and let steep)

• ¼ cup honey

• 2 Tbsp. water

• 1 star anise, broken up