Tag: Wood Stone Home

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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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A Wood Stone Home Oven for Bobby Flay

Bobby Flay with his Wood Stone Home Oven 

When we got the call that Bobby Flay wanted a Wood Stone for his home – we obviously couldn’t say yes fast enough!  Bobby installed a Mt. Adams Home Oven outdoors that is configured to burn gas and wood.  This gorgeous flat-wall facade was achieved with brick and both our doorway facade extension flat and our storage box extension flat. To learn more about the various ways you can facade a Wood Stone Home Oven, click here.

We are, without a doubt, very excited to see the backyard culinary magic Chef Flay can create with his new Wood Stone Home oven!

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Wood Stone Home Cooking Class!

 
 

You are cordially invited to enjoy a complimentary day in the Wood Stone Test Kitchen with Chef Ann and the rest of the Wood Stone Home team.  Chef Ann will be showcasing some tasty Tapas and Hors d’oeuvres that will expand your entertaining repertoire. Wow your guests with Oysters Rockefeller, BBQ Salmon Bites with Chipotle Rèmoulade, Classic Stuffed Mushrooms and much more… all perfect for holiday entertaining!

Wood Stone Factory, Bellingham, WA • Thursday, October 18th • 11 am – 2 pm

Space is limited (but friends are welcome), RSVP to Jeff Dunkin at (800) 578-6836 or at jeffd@woodstone.net. Coming in from out of town?  Ask us for recommendations.

 

  
enhance your food, home & lifestyle

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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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Introducing Jeff Dunkin

It’s been a busy year at Wood Stone and we would like to take this opportunity to introduce a new member of the Wood Stone Home team!

Jeff Dunkin joined us at the start of the year to lead our Wood Stone Home division in Sales and Customer Support. Jeff comes to Wood Stone with years of experience in residential appliance sales and we are excited to have him on board. He’s excited too…In his words, “I’ve never seen a company that aligned so well with my values of excellence, respect, humility, honesty, generosity, and kindness. Wood Stone not only makes the best stone hearth ovens in the world, they take care of their people, the community, the environment and their clients. I’m blessed to be a part of this unique and wonderful family!”  

Jeff can be reached via email or at 800.578.6836.

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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