Main Dishes

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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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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

pork tenderloin | Wolf Gourmet

One-Pan Dinners Are Weeknight Winners

Need a checklist for a great weeknight meal? Easy to prepare, tastes amazing, and cleans up with minimal effort. Enter the sheet pan. Put a versatile protein and veggies on a pan, bake, and serve. These straightforward and flavor-rich dinners are growing in popularity, and it’s no wonder. Don’t believe us? Just search sheet pan suppers on Pinterest. The goal is to get all the food on the pan to be done at the same time, which could be a little tricky when mixing meat and veggies. But by using the countertop oven convection feature you can cook at a… Read more

Lamb meatballs | Wolf Gourmet

Meatballs for Dinner

One of our most popular posts on the blog has been for Sarah’s Sunday meatballs. So, we knew we had to come up with another meatball recipe. We tossed around some ideas and decided on these savory lamb meatballs. They are seasoned with the bright flavor of lemon zest, a generous amount of garlic, and can be served in a pita (our favorite) or atop rice, in a big romaine salad with feta and tomatoes, or alongside some roasted red potatoes. There’s really no wrong way to serve these, as long as you have plenty of tzatziki. The popular Greek… Read more

Wolf Gourmet | pot roast

Classic Comfort Food: Pot Roast

Summer salads and grilled vegetables have had their moment to shine. It’s time for slow-cooked, hearty comfort food to re-emerge. Pot roast is one of the most frequently searched recipes – it’s been a mainstay of family meals for centuries. A recipe with a long history, it originally was a general term for browned meat cooked with vegetables in a covered vessel. Pot roast began appearing in cookbooks in the late 1800s, but the process of slow cooking in liquid, known as braising, is centuries older. Most cultures have their own special version. Mexican carne guisada, Italian stracotto di manzo,… Read more

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