countertop oven

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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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

Roasted Parsnip Apple Soup with Baked Lotus Root Chips from Betty Liu

Roasted Parsnip Apple Soup with Baked Lotus Root Chips from Betty Liu

  A wedding photographer based in Boston, Betty combined her love of food photography and experimenting in the kitchen to share visually-focused recipe stories over at le jus d’orange. She loves to re-create and share her mother’s traditional Chinese recipes, bringing a bit of authentic Shanghai cuisine to readers’ virtual feasts. Her recipes are often flavored with Asian touches, as Betty loves to incorporate the ingredients she grew up with into desserts and other dishes to create new flavor profiles.   Carrots are always receiving attention due to their vibrant colors and heirloom varieties, and I love carrots, too, but… Read more

Roasted Root Vegetables | Wolf Gourmet

Roasted Root Vegetables in the Wolf Gourmet Countertop Oven from Laura Fuentes

Laura Fuentes is an entrepreneur, the Author of The Best Homemade Kids Lunches on the Planet (Fairwinds 2014) and The Best Homemade Snacks on the Planet(Fairwinds 2015), Food Network’s Rewrapped episode winner (2014), and speaker on numerous topics related to kids’ health and wellness. As the creator and founder of MOMables, Laura is committed to helping parents make real food happen in their households by sharing easy recipes and quick tips. She believes kids deserve to eat a variety of real foods without holding parents hostage in the kitchen. Visit momables.com for more about Laura’s meal planning service. Root vegetables, when cooked properly, can make the most delicious side dish you’ve… Read more

Cider-Glazed Pork Loin with Apple-Walnut stuffing and Roasted Sweet Potatoes

Cider-Glazed Pork Loin with Apple-Walnut stuffing and Roasted Sweet Potatoes from Heather Christo

  Born and raised in a large family in Seattle, Heather graduated from the University of Washington then attended the California Culinary Academy, Le Cordon Bleu. She spent several years throwing spectacular cocktail and dinner parties as well as serving as private chef for her Seattle clients. When Heather married in 2006, she hung up her chef’s coat and began her blog, HeatherChristo.com, dedicated to great food, drinks and entertaining. Heather and her husband Pete have two beautiful young daughters, Olympia and Colette, and in early 2014 Heather and both of her daughters were diagnosed with severe food allergies. Turning Lemons into Lemonade, Heather has totally rededicated her… Read more

Twice Baked Potatoes | Wolf Gourmet

Broccoli Cheddar Twice Baked Potatoes from The Roasted Root

  Julia Mueller is a cookbook author and the creator, recipe developer, and food photographer behind TheRoastedRoot.net. When she’s not cooking up a storm in the kitchen, she’s enjoying the great outdoors in the Sierra Nevada mountains. Julia is a mountain biking, hiking, healthy food, and local brew fanatic.     Twice baked potatoes are one of those dishes that need no occasion. Loved by all, the carby, cheesy, comforting dish is perfect for sharing with friends and family. While twice baked potatoes have the reputation for being unhealthy, they can be made healthier by cutting back on the dairy… Read more

Leg of Lamb from Wolf Gourmet

The Perfect Leg of Lamb

  Leg of lamb is often the star of Passover or Easter celebrations. Why not make lamb more often? It’s the perfect Sunday dinner or entrée for entertaining. Leftovers are great for sandwiches, sliced thin with a slather of lemon or garlic aioli on challah bread. Or topping a salad, along with crumbled feta, Kalamata olives and a lemon vinaigrette. A boneless cut is much easier to slice and serve. Some grocers carry boneless leg of lamb, or your butcher can remove the bone and tie it for you as well. Removing the bone allows for a more evenly shaped… Read more

Confidence in Every Step: Roasted Beef Tenderloin | Wolf Gourmet

Confidence In Every Step: Roasted Beef Tenderloin

This beef tenderloin roasts perfectly in the Wolf Gourmet countertop oven and is ideal for entertaining or a weeknight meal. Follow these simple steps for delicious results. Your tenderloin may already be trimmed and tied. If so, you just saved a step. If not, trim off any fat and silver skin and tie the roast with butcher’s twine. Let the tenderloin rest at room temperature before roasting. This allows for more even cooking and prevents the exterior of the meat from drying out when it’s placed in the hot oven. Preheat your countertop oven to 400˚F in Roast mode and press the Convection button…. Read more