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Molasses Ginger Bread | Wolf Gourmet 4-slice Toaster

Cottage Farm’s Molasses Ginger Loaf Cake

On a particularly early morning, I found myself sitting in one of London’s east end restaurants, working through details of a fast approaching and fairly high-pressure event. It was a misty wooly grey morning, and I had waited outside in the drizzle for someone to let me in. Being so early, the space was just a hair shy of warm, the ovens only having just begun their day’s labor. I ordered a cup of black coffee, imagining it would be the hottest thing on their early morning menu. A hand appeared in my peripheral vision and placed a plate in… Read more

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Recreating a Restaurant Dish: Salt Baked Fish

On a recent date night, we ordered a whole sea bass baked in salt at a Spanish restaurant. With great pomp and circumstance, the waitress approached our table with the fish on a beautiful platter, rapped it with the back of a spoon, then lifted away pieces of the hardened salt shell, exposing the still-steaming bass inside. She boned and filleted the fish, then gave us each a generous serving. It completely exceeded my expectations and afterward, I was determined to learn how to make salt-baked fish, regardless of the time and effort involved. Much to my surprise, it was… Read more

Wolf Gourmet potato soup

Cold Weather Cuisine: Rustic Potato Soup

If you have ever lived along the Great Lakes, you know the weather forecasts often call for over a foot of snow and temperatures hovering near zero for weeks at a time. Warm and comforting meals are always on the menu during these cold months, which seem to last from October to April. There was a popular mom-and-pop restaurant where I lived (it is now, sadly, closed) which served a simple lunch of soup and bread on weekdays and it was packed in the winter. Fresh-from-the oven loaves of Italian bread were there for you to slice, and soups ranged… Read more

Wolf Gourmet pinwheels

Winter-Ready Appetizer: Mushroom Gruyere Pinwheels

Puff pastry is your secret weapon for making all sorts of appetizers with very little effort. The paper-thin layers of dough and butter, when subjected to the oven’s heat, rise becoming crispy and golden in the process. Making puff pastry from scratch requires a significant time commitment. Frozen puff pastry from the store is a simple and convenient substitute. The versions made with butter definitely have the best flavor; it’s worth seeking these out in the freezer section. Once you find your favorite brand, keep a few packages on hand. Once thawed, spread nutty Gruyere and earthy, wine-bathed mushrooms over… Read more

Wolf Gourmet blog | Granola Bars

Go-Anywhere Granola Bars

When we need a quick snack on the go, we inevitably reach for a granola bar. Convenient and satisfying, these little bars can deliver breakfast during the morning commute, get us through a noon meeting, or tide us over until dinner. There are entire grocery store aisles devoted to bars of all kinds. Picking the right bar can be overwhelming – there’s crunchy, soft, protein-filled, fiber-filled, low-carb, vegan, raw, and probably 20 other different categories to choose from. If you find yourself turning over every box and analyzing the nutritional benefits of bar A versus B and questioning some of… Read more

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Greet the Day with Greens

After a month of indulgences, we’re ready to reset. Fresh greens, lighter meals, and a bit of restraint is in order. Instead of blending eggnog and whipped cream, January calls for blending fruits and vegetables. Starting the day with a vibrant, nutrition-packed whole juice gets your day off to a good start. Our recipe features all things green – spinach, cucumber, green grapes, a green apple, and nutrition newcomer, spirulina. Yes, the humble algae hanging around on the surface of your local pond has risen to the top. As a superfood superstar, it offers an ideal mix of protein, antioxidants,… Read more

Eggs

Simple Supper: Potato Manchego Omelet

Spain’s most popular cheese is Manchego. Made from sheep’s milk, it melts beautifully, and has a distinctive taste that pairs well with potatoes. Chef Aldaberto Diaz shows you how to make a Spanish omelet to serve as an appetizer, brunch entrée, or a light supper.   Wolf Gourmet cookware blends high performance multi-clad stainless steel with elegant, ergonomically designed handles for an unequaled combination of form and function. All of our cookware is crafted in the USA and designed to last a lifetime. Durable 7-ply construction with an aluminum core offers superior performance and even heat distribution so you can… Read more

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Cook with Confidence: Chicken Roulade

Celebrating the end of the year with friends or family is certainly a special occasion. Planning a menu for guests with different dietary needs, however, can be a challenge. You may have friends who are gluten-free or following a paleo diet. With this classic (and impressive) main course, you can take on dinner planning with confidence. Roulade is an excellent dinner party entree and making it is easier than you might think. Just butterfly the chicken breast and pound to about ¾ inch thick. Season with salt and pepper, then top with prosciutto, spinach, and sun-dried tomatoes. Tuck the ends… Read more

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Bring on the Brussels

You pushed them around on the plate as a child, hoping your mom would think you ate some. Now, Brussels sprouts have made a roaring comeback. People are actually craving them! The mighty sprout fills up Pinterest pages as aficionados share their favorite recipes for nutrient-packed side dishes. Chefs, home cooks, and bloggers alike have taken this humble little cousin of green cabbage and brought it to wonderful new heights. Gone are the days of steamed sprouts smelling up the kitchen. Meet Brussels sprouts 2.0. Boiling and steaming is out, sautéing and roasting is in. Spending time in a hot… Read more

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Baked Oysters with Black Pepper Cognac Mignonette from Cottage Farm

It seems that many of my holiday traditions are wrapped up in the places from which my family hails, going back generations and to all manner of countries. Traditions and foods transplanted from our great and great-great grandparents. Though I would expect that some sticky points in the translations have occurred over the years, in general, my holidays rely largely on the flavours of elsewhere. This year, I wanted to add something to our holiday table and traditions which celebrate where we are right now; in this moment, season and of this place. Oysters are of course all about provenance,… Read more

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