Wolf Gourmet countertop oven

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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 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

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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

Candied Pecans | Wolf Gourmet

A Welcomed Gift – Homemade Candied Pecans

Recreating recipes from fond memories is fun to do in your own kitchen, and these homemade candied pecans pay homage to the ones you may’ve had at the state fair. Do you recall the aroma of freshly roasted cinnamon and brown sugar wafting through the air at the fairgrounds? It was so enticing! There was always quite a crowd around the vendor every year. Our mom stood patiently in line to get each of us a bag. We were thrilled to get the little cone-shaped bag of nuts and ate them slowly, savoring each and every sweet and salty bite…. 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

Wolf Gourmet design award

Wolf Gourmet – Recognized for Design Excellence

How do you elevate an everyday kitchen appliance into something uniquely essential to the home cook? The process starts with brainstorming sessions including experts from multiple disciplines, and rough sketches by a meticulous industrial design team. Step by step, the ideas put to paper are transformed into the final product combining form and function. Designing an appliance that proudly carries the Wolf Gourmet name involves many months of planning and real-life testing. Starting with Wolf cooking equipment, rooted in over 80 years of experience evolved from restaurant kitchens, we knew these appliances had to have a distinctive function. But we… 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

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

Apple Almond Muffins with Lemon Glaze

Treat Your Guests

It’s always nice to wake up to the scent of an apple muffin, especially when there is a chill in the air. This recipe adds oats and ground almonds for a satisfying texture and taste. Topped with a tangy lemon glaze, these delicious bites are healthy with a bit of decadence on top and would be a wonderful morning treat for holiday guests. Craft what you crave with the Wolf Gourmet high-performance blender. It offers complete control for complex recipes and pre-programmed settings for one touch smoothies and soups. Infinite speed control and quiet design are just the beginning.    … Read more

Pumpkin Pecan Pie | Wolf Gourmet

The Ultimate Thanksgiving Pie

Combine the best two pies of Thanksgiving into one? Game on. According to an unofficial office survey, the reigning pies of the season are pumpkin and pecan. How do you go about combining these favorites with distinctly different components? It had to have a homemade crust, of course. Tess, the Wolf Gourmet culinary specialist, went to work with all kinds of combinations. For the crust, her secret weapon is, of all things, vodka! You can’t taste it, but it makes the crust more supple and easy to roll. The next challenge was combining the gooey goodness of pecan pie and… Read more

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