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dinner rolls wood-fired oven pizza oven bread baking
02
DEC
2016

Dinner Rolls worth the Indulgence

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About 12 years ago I stopped looking at (let alone trying) recipes for dinner rolls. Bernard Clayton’s description of his mother’s dinner rolls in The New Complete Book of Bread (page 522) was so compelling I immediately made a batch. They shut the door on every...
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wood-fired-oven-roasting-onions red onions pizza oven wood-fired oven
22
NOV
2016

Roasting Onions: Side, Condiment, Secret Ingredient

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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...
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17
NOV
2016

Dry Brine for Thanksgiving Turkey

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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...
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cranberries
11
NOV
2016

Cranberries before Thanksgiving

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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...
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Kabocha for roasting in wood-fired oven pizza oven squash
03
NOV
2016

Kabocha with wood-fired flair

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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...
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06
OCT
2016

Fermentation, another food tradition worth reviving

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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...
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crackers wood-fired seeded crackers
29
SEP
2016

Crackers Earn Kudos

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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...
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Hasselback potato show-stopping side texas oven co wood-fired oven
08
SEP
2016

Hasselback Potatoes

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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....
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01
SEP
2016

Roasting Brussels Sprouts and Cruciferous Veggies

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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...
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