512-222-OVEN (6836)

22
NOV
2016
wood-fired-oven-roasting-onions red onions pizza oven wood-fired oven

Roasting Onions: Side, Condiment, Secret Ingredient

It’s a running joke with friends and family that I’m often trying to do too many things at one time. A few months back, despite the lanyard timer, I was roasting onions and left them tucked into the oven near the fire for a little bit longer than planned. This mistake...
17
NOV
2016

Dry Brine for Thanksgiving Turkey

It’s time to think about roasting turkey in your wood-fired oven. I’ve been a fan of brining turkey since reading a Cook’s Illustrated analysis back in the ’90s. Since 2011 when I got my wood-burning oven, we’ve upgraded the turkey thanks to...
11
NOV
2016
cranberries

Cranberries before Thanksgiving

While thinking about Thanksgiving I saw fresh cranberries this week and decided to try something new. But first, something old…the name of the berry. The Pilgrims called it the crane-berry because the flower resembled a crane’s bill. Cranberries were not known in...
03
NOV
2016
Kabocha for roasting in wood-fired oven pizza oven squash

Kabocha with wood-fired flair

Among all the colorful, delicious winter squashes–Delicata, Hubbard, Butternut, Spaghetti, Acorn, Turban, Calabaza—I discovered Kabocha. The first time I roasted it in the wood-fired oven, I knew it would become a favorite for our family. Japanese pumpkin Kabocha squash...
06
OCT
2016
roasting brassicas

Fermentation, another food tradition worth reviving

What would you do without your refrigerator? How would you keep all that food from spoiling? You might do what Dave did with an old refrigerator. Or you add salt, give it time, and depend on fermentation. Fermentation is a sound and safe method to preserve food that’s...
29
SEP
2016
crackers wood-fired seeded crackers

Crackers Earn Kudos

If a cracker is crisp and delicious, you probably can’t eat just one. In that sense, they are like chips, one is not enough. Master baker Peter Reinhart, now on the educational side of the bread-baking revolution, states If I were to go back into the baking business, it...
08
SEP
2016
Hasselback potato show-stopping side texas oven co wood-fired oven

Hasselback Potatoes

What are Hasselback potatoes? Combining the creaminess of a baked potato with the crispiness of a fried one, they might be the most delicious spud you’ll ever taste. Striking in appearance, Hasselback potatoes add a touch of culinary elegance, yet they are simple to make....
01
SEP
2016

Roasting Brussels Sprouts and Cruciferous Veggies

Do you like Brussels sprouts? Lots of folks don’t, but they’ve gained popularity lately as more people are frying, sautéing, and roasting Brussels sprouts instead of boiling, steameding, or micro-waving them. Roasting Brussels sprouts and other cruciferou...
25
AUG
2016
wood-fired oven pizza oven Honey's Smithville

Honey’s Wood-fired Pizza and Cocktails

One of the pleasures in working with a customer who wants a wood-fired oven is to share a bit of their dream. We enjoy the planning stage, the building stage, and then seeing it all come together whether it’s an oven built for a home owner or for a restaurant, like...
18
AUG
2016

Radiant Heat in a wood-burning oven

How does radiant heat operate in a wood-fired oven? It is one of the three types of heat exchange taking place in the oven–conduction, convection, and radiation. Most of the time, all three happen simultaneously. Yet each type of heat comes to the fore in specific cooking...