Main Dishes

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

Green Garlic Risotto with Spring Vegetables by Brooke Bass | Wolf Gourmet

Green Garlic Risotto with Spring Vegetables

Several years ago, I took cooking classes at an agriturismo in southern Italy. On the last day of our classes, my instructor Maria pointed to a recipe for risotto, indicating this would be included in our menu for the day. We worked in the kitchen that afternoon on the mis en place, but the risotto, she said to the translator who was in the kitchen with us, would need to be prepared just before guests were scheduled to eat. At 8pm, just as everyone was beginning to gather in the dining room, she waved me over from the kitchen, eager… Read more

Sarah's Sunday Meatballs | Wolf Gourmet

Sarah’s Sunday Meatballs

I was a happy vegetarian for 7 years. I ate lots of tofu and legumes. Salads were my best friend. Lentils were life. But about halfway through college, something changed. I began to crave burgers. Which was weird, because in my previous meat-eating days I had never been a burger person. But that melty cheese, that fat brioche bun, and of course, that hamburger patty called out to me. This craving went on for a good part of a year, and I tried to resist it. Until one day when I was at a bar with my girlfriend and she ordered an 8 ounce angus… Read more

Miso Poached Salmon + Mussels | betty liu

Miso Poached Salmon from Betty Liu

Imagine a salmon that flakes and falls apart at the slightest touch, floating in an umami-powered broth, with that flavor permeating throughout. This dish is simple and takes less than 30 minutes to make. It’s the perfect weeknight meal, made even easier when you have dashi stock in the fridge, ready for use. Dashi stock is a fundamental Japanese base for many dishes, including the ubiquitous miso soup. It’s made primarily from kombu (dried kelp) and bonito flakes (thin flakes of smoked fish), and oftentimes will have anchovies or mushroom as well. I’ve provided a simple recipe for the most… Read more

pasta e fagioli | @wolfgourmet

Pasta e Fagioli from The Clever Carrot

Pasta e Fagioli is the ultimate comfort food. Commonly known as pasta ‘fazool,’ this tomato and vegetable based soup originates from Italy. Recipes will vary according to region, but the main ingredients are primarily the same: beans and short cut macaroni. Here, Applewood smoked bacon is rendered into the broth lending a hint of sweet and smoky flavor. Aromatics including diced onions, carrots and celery are cooked until golden. To get ahead, keep a bag of these diced vegetables in your freezer; this soup will come together seamlessly for a quick and easy weeknight meal. Plus, stress less using your… 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

Pan-fried chicken

Cook with Confidence: Pan-Fried Chicken

If done right, classic pan-fried chicken is delightfully crispy, golden brown and lighter than deep frying chicken in a vat of oil. A crunchy crust with a hot, juicy interior can be tough to perfect, so here are a few tips for achieving delicious results every time you fry. Soak the chicken overnight in buttermilk. This serves two purposes – First, the lactic acid helps to tenderize the meat. Second, the buttermilk provides an even, thoroughly coated base to which the flour can adhere. Adding herbs and spices to the chicken before coating with flour keeps the seasoning close to… Read more

Polenta

Parmesan Polenta

Using basic pantry ingredients and some heavy cream, this polenta is ready in minutes and provides a versatile canvas with endless possibilities. Simply adorned with a scattering of fresh herbs and butter, or nestled beneath balsamic glazed pork tenderloin with wild mushrooms
, polenta can easily go from casual to black tie depending on the toppings. Making polenta in the blender instead of on the stovetop greatly simplifies the process. No stirring or careful watching is needed, simply add the ingredients and run the SOUP setting. It can be poured into the serving dishes directly from the blender jar and everyone… Read more

Seafood lasagna

White Seafood Lasagna

Lasagna is a comfort food loved by many. We’ve put a twist on the traditional recipe by substituting seafood instead of beef or pork, and substituting a white sauce instead of the more traditional red. The result is decadent. A rich béchamel, complemented by mushrooms and white wine, envelops three kinds of seafood – shrimp, sea scallops, and crab. The preparation comes together fairly quickly, and using no-boil sheets of pasta further speeds up your cooking time. Serve with a vinaigrette-dressed green salad and crusty bread. A Pinot Gris from would be an ideal wine pairing, as the notes of… Read more

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