Tag: Wood Stone Home

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Padrón Peppers

peppers

I found gorgeous padróns at the farmers’ market last weekend which are hands down one of my favorite foods.  Sweet, grassy, nutty and occasionally spicy, these yummy peppers have been gobbled up in tapas bars in Spain for years.  I have seen them in more and more markets here in the States, and they can also be ordered online through Happy Quail Farms.  Watch this quick video to see what a snap they are to prepare in the Wood Stone Home oven, roast some for yourself ,  pour a glass of chilled Fino sherry and enjoy!

-Chef Ann

 

 

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Snyder Diamond Celebrates 65 years!

Wood Stone Home had the pleasure of joining Russ Diamond and his team at Snyder Diamond in Santa Monica, CA to celebrate their 65th anniversary. Chef Ann and the team had use of three Bistro Home 4343 ovens to show a great variety of dishes. The catering company, Bread + Water, put together a fantastic menu for the private event which had over 300 of the top designers, architects, and industry professionals, as well as family and friends. Between the wonderful food, beverages, and live music, a good time was most definitely had by all! Congratulations to Russ and the Snyder Diamond family for so many years great service. Cheers to many more!

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It’s Halibut Season!

halibutBlog

Take advantage of the season and bake some fresh halibut fillets to tender perfection in your Wood Stone Home oven to highlight a light summer meal.

  • Ask your fishmonger to cut portions for you of even thickness or cut them yourself from a center cut fillet.
  • Use a shallow baking dish so the heat from all sides of the oven will cook the fish quickly and evenly.
  • Keep the flame height low and tent with foil to protect this delicate fish.
  • Top lightly with pesto, tapenade, chimicurri or your favorite spice rub. Or keep it clean and simple with just lemon infused olive oil and sea salt.
  • Another option: I like to make a quick relish of lemon, olive and herbs which is reminiscent of classic Moroccan preserved lemons.
  • Click here for the full recipe: http://woodstonehomearchive.com/resources/recipes/seafood/baked-halibut-lemon-olive-relish/

~Chef Ann

 

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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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Sweet and Spicy Roasted Cauliflower Soup

 Roasted Cauliflower Soup

Sweet and Spicy Roasted Cauliflower Soup

I love roasting vegetables in general in the Wood Stone Home oven, and often I’ll just decide to turn the tasty morsels into a soup such as this creamy, curried cauliflower purée. This recipe is sure to become a favorite in your repertoire for both comforting family dinners and entertaining alike.

  • Roasting cauliflower in the Wood Stone Home oven intensifies both its sweet and nutty flavors.
  • Aromatic spices also get a flavor boost by being heated in the oven. 
  • Buttermilk lends a welcome tang to the finished soup. 
  • Click here for the full recipe.

TIP:

~Chef Ann

 

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Wood Stone Gives Back to Green Plate Special

Green Plate SpecialWhen Chef Laura Dewell left her position as Residential Coordinator at Wood Stone Home, we were all sad, yet excited to watch as she pursued her dream of bringing a Garden-to-Table educational non-profit program to Seattle’s middle school youth. Just beginning their fourth year, Green Plate Special now has a permanent home in the Rainier Valley district, complete with beautiful raised garden beds, worm and compost bins, greenhouse, storage shed, harvest sink, prep and outdoor dining area as well as, you guessed it, a beautiful new Wood Stone Mt. Adams wood-burning oven! 

As Wood Stone president Kurt Eickmeyer put it after he recently visited GPS for their Garden Gala, “I am so proud of Laura! She has used her energy and vision to create a truly remarkable program which is changing lives for kids in Seattle.  Wood Stone was more than happy to provide an oven for this great project.”

Below is a video which gives some additional insight into what Green Plate Special does. View it and feel free to learn more at http://greenplatespecial.org/

 

 

 

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Pizza with Mission Figs, Prosciutto, and Balsamic Glaze

As winter begins, I’d like to reflect on one of my favorite foods that I will miss as the weather turns cold – fresh mission figs! In the Wood Stone style, I’ve been eating them on pizza, and this recipe features some of the best flavor pairings I’ve found for figs. Try it instead of figgy pudding for the holidays this year.

-Chef Travis

Fig Pizza

 

  • 1, 8 oz. wood stone dough ball
  • 2 black mission figs, cut into 6 wedges
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons goat cheese
  • 1 tablespoon grated pecorino
  • 2 ounces prosciutto or speck, torn into ribbons
  • 1 teaspoon fresh rosemary, minced
  • Drizzle balsamic glaze

 

Toss fig wedges lightly with olive oil and roast in the saute zone of the oven, turning as needed until caramelized – approximately 3 minutes.

Flour the dough ball and stretch until approximately 10-11” in diameter. Brush the crust with olive oil, leaving the outer ½ inch dry. Top with pecorino, crumbled goat cheese, prosciutto ribbons, and roasted figs. Bake at approximately 550° F, turning once, until pizza crust is nicely colored on the top and bottom. Remove from oven and rest on a perforated surface for approximately 1 minute, until no longer steaming.  Top with rosemary and drizzle with balsamic glaze.

 

 

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Bistro Home 4343 Stone Hearth Oven

The Perfect Complement to Artisan Pizza by Wood Stone Home
 
Bellingham, WA, September, 27, 2013 – Wood Stone Home announces the perfect stone hearth oven for artisan style pizza, the Bistro Home 4343. Delivered fully assembled, the Bistro Home 4343 can be configured to burn gas, wood or a gas/wood combo and can be installed indoors or out. An added bonus: all Wood Stone Home ovens are made in the USA.

The Bistro Home 4343 by Wood Stone is a compact stone hearth oven, cast with a 3-inch thick monolithic stone hearth floor (6.4 square feet of cooking surface) and dome to allow for an even transfer of heat. Bistro Home ovens disassemble and fit through any standard door (32”).

“The Bistro Home 4343 is the perfect size oven, whether you’re feeding a family of four or a group of 40.” – Tim Green, Wood Stone Corporate Chef

Interested in Naples style pizza at home? Our Bistro Home 4343 is designed to achieve the high temperatures necessary for traditional Naples style thin crust pizza. Wood Stone Home ovens are also ideal for cooking anything from proteins to light and airy frittatas.

The fully assembled oven comes standard with a stainless steel mantle, glass heat shield doors, ceramic log set and a programmable heat-up timer. The Bistro Home 4343 is available in a variety of finishes, including the stainless steel (standard) and stucco-ready or facade-ready for stone or tile application.

 

 

 

 

 

 

 

 

 


Wood Stone Corporation, based in Bellingham Washington, has been manufacturing stone hearth and specialty commercial cooking equipment for the foodservice industry since 1990.  Wood Stone equipment is featured in more than 10,000 commercial and residential installations in over 75 countries worldwide. For more information about Wood Stone Home products, please visit our website at: woodstonehomearchive.com or call 800.578.6836.

Official Release Available on PRWeb: Bistro Home 4343 Stone Hearth Oven

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Host the Big Game!

Football Favorites from your Wood Stone Home Oven

It’s that time of year again to showcase your best bite-sized tasty treats! Gather friends and family around your Wood Stone Home oven to watch the next big game. What could be better than eating hearthside for the entire party?

Whether you’re catering for your family or for an entire crowd, these easily prepared recipes are sure to leave your guests wanting more. Try the Wood Stone Home Spiced Meatballs in Saffron Garlic Sauce, Classic Stuffed Mushrooms or Prosciutto Wrapped Dates filled with Feta and Mint (featured recipe below).

 

 

 

 

 

 

 

 

Prosciutto Wrapped Dates filled with Feta and Mint

Ingredients

  • 8 oz. small pitted dates, about 32
  • 4 oz. feta cheese, cut into 32 small pieces
  • Fresh mint leaves
  • 3 oz. prosciutto, about 8 slices each cut into 4 pieces about 4-in. long        
  • Olive oil spray    

Preparation

Oven Temperature: 550–580 degrees
Flame Height: 5

Coat an aluminum sheet pan with olive oil spray.

Stuff each date with a piece of cheese and a small mint leaf. Wrap tightly with a strip of prosciutto. Line the dates on the prepared pan and spritz the tops with a bit more of the olive oil.

Cook in the center of the oven for about 2 minutes. Rotate the pan 180 degrees and cook another 2 – 3 minutes more until prosciutto is evenly crisped.

Enjoy!

For additional tapas and hors d’oeuvres recipes or ideas, visit us online at woodstonehomearchive.com.

 

Wood Stone Corporation, based in Bellingham Washington, has been manufacturing stone hearth and specialty commercial cooking equipment for the foodservice industry since 1990.  Wood Stone equipment is featured in more than 10,000 commercial and residential installations in over 75 countries worldwide. For more information about Wood Stone Home products, please visit our website at: woodstonehomearchive.com or call 800.578.6836.