Uncategorized

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

Toffee Cheesecake | Wolf Gourmet

The Must-Make Cheesecake

December is a whirlwind of special events, parties, and family gatherings. Make a memorable finale at the end of the evening with a special dessert. Your guests will be wowed by this gorgeous (and decadent) toffee-topped cheesecake. Our version is a traditional New York style cheesecake blanketed with a layer of tangy sour cream and crowned with decadent toffee and toasty almonds. A few tips to ensure cheesecake success from our culinary team:   Use blocks of cream cheese, not the kind in a tub Make sure the filling ingredients are at room temperature Don’t overbeat the filling, it can… Read more

Prosecco Punch | Wolf Gourmet blog

Add Some Sparkle to Your Party

Entertaining experts agree – while you can wait a bit to serve the food, you should have drinks ready when guests arrive to get them mingling. Our favorite way to serve beverages at a party is to offer a signature cocktail (instead of a fully stocked bar), plus wine, beer, and non-alcoholic beverages. It’s fun, gets people talking, and simplifies your holiday fête planning. You’ll have guests quickly served and be able to spend more time enjoying the party. Since it is the holiday season, a sophisticated drink with a little sparkle and gorgeous color is in order. We recommend saving… 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

fennel soup | Wolf Gourmet

Expand Your Soup Repertoire

It’s good to have a few soup recipes you can call on again and again for an easy meal. We think it’s time to change up your soup routine with something a little different. Fennel. Not familiar with fennel? I wasn’t either until a few years ago. In season from mid-fall to early spring, it’s most often associated with Italian cuisine. My first foray into cooking with it involved a very dull knife, a giant fennel bulb, and an extremely large bunch of Swiss chard. The dish involved some serious knife work, but after one bite of this sweet aromatic,… Read more

Wolf Gourmet braised pork

Get Bolder with Pork Shoulder

  Low and slow is the key to cooking tough cuts of meat like pork shoulder (sometimes referred to as Boston butt). It can’t be hurried along. Roasting, then braising achieves an evenly cooked and tender pork. Using a 9 x 13 baking dish or a Dutch oven for roasting and braising simplifies cooking and cleanup. The flavors of orange and coriander lend themselves to a variety of meals such as tacos, Cuban sandwiches, or carnitas. Pulled pork sliders are easily made by stirring in your favorite barbecue sauce and heaping onto a potato roll. Topped with crisp coleslaw and… Read more

strawberry ice cream Wolf Gourmet

Homemade Strawberry Ice Cream (in Just 2 Minutes)

For many of us, taking the kids to the strawberry patch is a rite of spring. After a wagon ride bumping through the field, armed with a basket, they stare wide-eyed at the rows of berry plants. Tiptoeing down the row, they carefully pick a few berries, and then when no one is looking, pop one into their mouth. The look on their faces when they taste a freshly picked berry is priceless. Suddenly they go from picking mode to eating mode, and the next time you look, their faces are dripping with bright red strawberry juice. Most likely, the… Read more

← Older Posts