Main Dishes

Wolf Gourmet Countertop Oven | Chimichurri Steak Salad | Broma Bakery

Broma Bakery’s Chimichurri Steak Salad

I could not be happier with this Chimichurri Steak Salad. Talk about a summer dish! The salad component (arugula tossed with charred corn, cotija cheese, and chimichurri) is so good you could almost eat it solo, but let’s be real – salad is better with the works, so on goes the steak. As for the steak itself, I admit that I am not a grill master. I absolutely love cooking, but I’ve never been trained in cooking meat. So when my friends at Wolf Gourmet asked me to create a recipe using their countertop oven, I knew immediately that I wanted… Read more

wolf_gourmet_salt_baked_fish_whole

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

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

2016-11-30_wg_pinterestgraphics_chicken-proscuitto

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

wolf_gourmet_oysters_oven2

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

Flatbread Pizza | Wolf Gourmet

Flatbread Pizzas from Lena’s Kitchen

This holiday season I am so excited to work with Wolf Gourmet and tell you all about my new favorite kitchen item. This beautiful countertop oven with a convection option has changed my kitchen life for sure. Ever since I opened the box, I was giddy and excited to move some stuff around my counter to make space for this new kitchen toy. Having an extra oven, especially right before the holidays, can be so great. Plus, it’s nice to have something smaller instead of turning on your regular oven, don’t you think? The first thing I wanted to make… Read more

Stuffed Steak | Grandbaby Cakes | Wolf Gourmet

Mushroom and Spinach Stuffed Steak from Grandbaby Cakes

With the holiday season officially in full swing, my family is spending quite a bit of time deciding on big holiday menu recipes! From the turkeys and prime ribs to the richest side dishes, each recipe must be utterly delicious and insanely memorable to make it on our table. That’s where this Mushroom and Spinach Stuffed Steak comes in. A beef dish, such as this, is truly a showstopper during the holiday season. In this recipe, you can use any steak of medium thickness such as the flank steak I used here. Just make sure it is butterflied so it… Read more

Cuban sandwich

Make it Authentic: Cuban Sandwich

Good, authentic Cuban sandwiches can be hard to find. They need the right combination of flavorful, citrusy pork, mustard, and pickles tucked between slices of bread. Ideally, it’s made with Cuban bread, which has a thin, toasty crust and a soft flaky center. You know when you have found the one, but when your favorite spot is closed or too far away, learn how to make your own to satisfy your craving. Chef Aldaberto Diaz hails from Cuba, so we know he has the credentials to create this authentic recipe.   Craft what you crave with the Wolf Gourmet high-performance… Read more

roasted beet salad | Wolf Gourmet

The Centerpiece Salad

I have to admit, I am more of a summer salad girl. Or at least I thought I was until we tasted this roasted beet salad from the Wolf Gourmet kitchen! It takes a whole different turn with cool weather ingredients. We don’t mind heating the oven to roast some vegetables, and hearty grains take the place of lighter ones. A main dish salad is a nice change and very easy to prepare. Toss greens with a vinaigrette, a selection of vegetables and aromatics, and perhaps some nuts or grains, and you have what you need for a filling entrée all in… Read more

Butternut squash soup | Wolf Gourmet

A Soup for the Season

Soup season is year-round for us. Mason jars of soup show up in the office fridge on a regular basis, and there is an occasional line for the microwave around noon. We swap soup recipes regularly and experiment with new flavors on the weekends. Bring us a loaf of crusty bread, and we’re set. Some would say we are soup obsessed, and it may be true. When you can blend and pour a hot soup in six minutes, the possibilities seem endless. Using sautéed or roasted vegetables expands the flavor profiles even further. Cooler evenings and the arrival of fall… Read more

← Older Posts