Wolf Gourmet countertop oven

Hasselback Potatoes | Wolf Gourmet

Go Beyond the Baked Potato with the Hasselback

The Hasselback potato is a nice riff on the traditional baked potato, and makes a fancy presentation without much additional effort. Named after a restaurant in Sweden, the cutting method involves thinly slicing the potato, but not all the way through. Its unique presentation suits any occasion, from a game day spread to a holiday meal. You do need to bring your knife skills to this game (and make sure they are sharpened). Need to brush up? Here’s a video with great tips. Since the potato isn’t cut through all the way, it opens up and fans out a bit… Read more

Broiled feta | Wolf Gourmet

Broiled Feta: The Effortless Appetizer

Guests are coming over earlier than expected, and you need a quick appetizer to hold them over to dinner. When a bag of chips just won’t cut it, this easy-to-make appetizer will give your guests something to snack on until the main course is ready. Open the fridge and take a look. If you have a block of feta, you can create this impressive starter in minutes with a few slow roasted tomatoes, fresh herbs, and pita bread. Crumble the feta into a shallow baking dish, add the toppings (see variations for olives or shrimp listed below) and broil. A… Read more

gougeres | Wolf Gourmet

Cook with Confidence: Gougères

Light and almost ethereal, taking a bite of a still-warm gougère is a magical experience. I served them recently at my book club dinner as an appetizer, and people went absolutely crazy for them. “You made these?” I felt like a celebrity chef for a few minutes as they all clustered around the tray. Someone requested I make them for her company’s upcoming cocktail party. I declined, saying, “You can make them yourself, they don’t take long at all.” A dubious stare ensued. Armed with a wooden spoon, you can make these impressive, savory French cheese puffs. The recipe starts… Read more

Zucchini Fennel Gratin Wolf Gourmet

Get Creative With Your Summer Harvest

  Avid gardeners usually have more than one zucchini plant. Around this time of year the bounty of garden goodness is reaching its zenith. The word overabundance can describe the harvest happening in some neighborhoods. I have been the recipient of a large paper bag of zucchini and summer squash left on my porch by an “anonymous” neighbor (looking at you, Veronica). The office freebie table sees more vegetables than doughnuts this time of year and there comes a point in early August when kids are no longer excited to see a plate of zucchini muffins at breakfast. Besides the… Read more

Quiche, A French Classic

Thank Julia for quiche. The iconic TV personality and kitchen legend brought an entirely new culture of cooking to American living rooms with her public television show The French Chef in the 1960s. I distinctly remember watching a rerun of her Quiche Lorraine episode, laughing as she enthusiastically pounded pastry dough with a giant rolling pin. Classic Julia. Her straightforward delivery style and new, innovative recipes (at the time) captured the hearts, eyes, and ears of millions who then rushed out to purchase her book, Mastering the Art of French Cooking. Julia said a quiche “…is actually foolproof.” We completely… Read more

pork tenderloin Wolf Gourmet

Pork Tenderloin with a Kick

Adaptable to many kinds of seasoning, pork tenderloin is a great weeknight meal option and a nice change from boneless chicken. Two tenderloins easily feed four to six people, and any leftovers would be good in a wrap with some salad greens or a quick stir-fry the next day. Since tenderloin is such a lean cut, it can benefit from a strongly-flavored marinade. Fresh lime juice tenderizes the meat and helps impart the flavors of fresh ginger and soy. You can marinate for as little as two hours or let it go overnight. Once the tenderloin is marinated, it’s patted… Read more

Wolf Gourmet Salmon

Just-Grilled Flavor from your Oven: Smoky Lime-Glazed Salmon

This recipe gives salmon an open-flame flavor without lighting up the grill. A mix of chipotle chile powder and smoked paprika coat the fillets, while broiling achieves a smoky char akin to grilling. Salmon is an astonishingly versatile fish whether grilled, broiled, pan roasted or smoked. While we won’t get into all the reasons why, we do prefer wild-caught salmon, which is readily available throughout most of the year. It’s a weeknight dinner all-star, but certainly sophisticated enough for a dinner party. Here we give you a few variations but feel free to experiment with different spice and oil combinations…. Read more

A Bright, Curried Cauliflower Soup

Using a blender to prepare soup is a time saver, even when you want to make something special. This soup sounds like a lot of work, but it isn’t. You could even roast the cauliflower the night before and prepare the soup in mere minutes the next day. Roasting cauliflower intensifies its sweetness, and coating the cauliflower with an Asian-inspired yogurt curry glaze before roasting turns a sometimes lackluster vegetable into a bright and creamy soup base. The Wolf Gourmet countertop oven is the right size to roast a whole head of cauliflower on a 10×15 pan. Once the roasting… Read more

Glazed Ham

Cider Braised Ham with Maple Mustard Glaze

A traditional holiday dinner often includes ham. It’s easy to prepare, can be used for a group of any size and has a hands-off cooking method, which is always helpful for a family meal with multiple dishes. For this recipe, braise the ham in apple cider to keep it moist, then brush it with a maple and mustard glaze. The whole grain mustard adds a nice zip and keeps the glaze from being cloyingly sweet. Scoring the ham helps it absorb all the sweet and tangy flavors as it bakes. Should you have any leftover ham, it’s easy to incorporate… Read more

Roasted tomatoes | Wolf Gourmet

Roasted Tomato Soup

March is not tomato season, but cravings for a bowl of fresh tomato soup rarely subside. Roasting tomatoes in the oven enhances and intensifies their sweetness, and adding a combination of aromatics and brown sugar rounds out the flavor, transforming this out-of-season fruit into a deeply flavorful soup base. Nearly any combination of bread and cheese is a natural partner to tomato soup. Garlic-rubbed crostini you can dip into the soup is a match made in heaven. This recipe calls for a baguette, which has a hearty crust and delicate crumb. First, toast the bread and then rub each slice with… Read more

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