Recipes

Clam Chowder

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Clam Chowder

At the beginning of September, close to a full, harvest moon, Oliver and grampa-Albie, went to the coast to dig some hen clams. They learned of a secret clamming spot from a friend who assured them they would go home with lots of clams, gathered in a very short period. True to the friend’s word, they shared a beautiful evening, digging clams on the coast of Maine at a super low tide. Oliver excitedly brought his cooler ...

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The Perfect Pizza Dough

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The Perfect Pizza Dough

We’ve been making pizza in wood fired ovens for a few years now. The ovens have evolved over time and so has the dough. When I first started making dough I used a recipe from “The Laurel’s Kitchen Bread Book” and used only whole wheat flour. Nutrition is important to me and I was determined to master the art of baking with whole grains. The dough was good. It had nice nutty flavor and was ...

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Cooking Country Ribs

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Cooking Country Ribs

For many of my young adult years I was vegetarian. I became adept at cooking vegetarian and vegan meals filled with vegetables, beans and grains, but I never had reason to learn how to cook meat. As I reintegrated meat into my diet it was generally an ingredient in a dish, but not a main part of a meal. To this day, cooking cuts of meat feels a bit foreign to me.

Last year our friends ...

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Bagels

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Bagels

Bagels hold a dear place in my heart. Lots of my food memories include a bagel as part of a simple meal. Some of those bagels were good, but some were perfection.
I first made bagels while working at The Morning Glory Bakery in Bar Harbor. The owner, Ralph, had the dough all mixed and ready when I arrived, bright and early on those warm summer days. After cutting, shaping, resting, boiling and baking the ...

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Extraordinary Wood Fired Pizza

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Extraordinary Wood Fired Pizza

I read an article first thing this morning by celebrity chef Todd Fisher, Fire up a Meal for your Inner Caveman. He declares,

“Wood fired cooking is unique unto each oven and each chef. It is the chef who creates stimulating and inspired creations, who must perfectly execute the technique, but it is the oven that exquisitely cooks and accentuates the chosen ingredients.”

I couldn’t explain this dynamic more perfectly. Todd then writes,

“I believe there is ...

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Wood-Fired Macaroni & Cheese

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Wood-Fired Macaroni & Cheese

It’s Friday afternoon, on the eve of Christmas Eve, and I’m beginning to write this blog with an extremely full tummy. I’m moving a bit slower than normal, but want to share my latest wood fired baking experience with you before the weekend.

To celebrate the holiday, I was given free reign to try something different in our wood fired oven. I chose a new twist on an old favorite, Macaroni & Cheese – wood-fired style. First, I have to give ...

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Steaks on the Hearth

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Steaks on the Hearth

With our newly installed model 83 Le Panyol wood fired oven here at the shop, the Maine Wood Heat staff is fortunate enough to fire the oven and cook whenever we want. We are a lucky bunch. Last week, I brought in some grass-fed beef raised on my farm to cook on the hearth. I have cooked pizzas and roasted veggies, but I had never cooked steaks. My mouth was watering at the opportunity.

The oven had ...

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Wood Fired Maine Lobster & Asparagus Pizza

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We love wood fired pizza. We also love the fact that making it is actually part of our job description. Being in the business of designing and building wood fired pizza ovens, it’s only natural we eat a fair amount. Practice makes perfect, right?

Earlier this year, we had a few visitors interested in a Le Panyol mobile oven. They wanted to work with the oven hands-on before making their final decision. So we decided to throw ...

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