Wednesday, April 19, 2017

Caramelized Onion Pizza & S'mores!

Karl planted corn early as a test to see if he can outsmart a frost! He covered it with plastic. Fingers crossed we will have early corn on the cob to roast in the oven. He also planted Ailsa Craig onions that are so sweet you can eat them like an apple. They were the inspiration for the caramelized onion pizza we made. 

We baked everything below in a new oven design we hope to launch soon! Stay tuned!

We also baked a sausage and sweet pepper pizza that we top after we take out of the oven with hot pepper honey. Check out the video we made here to hear the wonderful crunch of the pizza crust as we cut it!

To top off the evening, we made s'mores with milk chocolate and marshmallows melted and roasted in a cast iron pan. We dipped the delicious blend with graham crackers right from the cast iron pan.

Here is a picture of our daughter Amanda and her sheepdog, Daphne, who stayed in on a Saturday night because we were baking in the Roundboy. 

Sunday, May 4, 2014


A great start to a lazy Sunday morning.

10 eggs, 6 slices of wood fired bacon, a handful of chopped spinach, 1 cup of milk, 1/4 cup of heavy cream, a handful of cheese of your choice or not and a little salt and pepper. We forgot the cheese...

Take out the fire after you fry the bacon and cool down to 350* to 400* and pour the eggs right into the same pan as you fried the bacon. ( It is a lazy Sunday brunch so why dirty another pan? )

The Frattata is done when it puffs up nice and fluffy.

So delicious! Next time maybe we won't be lazy and we will bake a loaf of wood fired brick oven bread first...

Saturday, November 30, 2013


Holidays and wood fired baking are made for each other. Baking with our wood fired oven is always a "fun day". It brings us together and is really more of a hobby then just a meal. When you add a holiday to the mix it becomes very special. Something about the cold day and baking and roasting outside, the fire and creating great food the way it was done in the past makes our Thanksgiving day our favorite holiday.
This year we added roasting pumpkin for our pumpkin pies. I always make my own pumpkin instead of canned pumpkin from the store. I usually boil in down on the stove and it is not an easy task! It was a nice surprise to find roasting the pumpkin in our Roundboy Oven was very easy. The results were a sweeter thicker pumpkin filling for my pies. We made the pumpkin filling a few weeks before and then froze it. We also took a trip to a turkey farm for a delicious turkey breast. On the big day we roasted our turkey in the wood fired oven as usual. The conversation at the table was all about the turkey and the morning was spent around the oven with everyone having a hand in the roasting. Very different from the days of me in the kitchen preparing everything myself!
Cut the top off the pumpkin

scrape out the insides and coat with olive oil

cut the pumpkin in half and place inside down on a baking sheet

We roasted in our Roundboy at a temperature around 400* and the pumpkin was done when the skin was shriveled and soft.

I scraped out the pumpkin from its skin and used my food processor to blend to a creamy filling. I froze the pumpkin in 2 cup quantities as the recipe calls for

Delicious! My pie recipe you can find here Pumpkin Pie     

Friday, October 25, 2013

Pizza Dough

1 1/2 cups of warm water
1 teaspoon active dry yeast
4 cups General Mills high gluten flour
1 Tablespoon sugar
1 teaspoon salt
1 teaspoon olive oil

 Place 1/4 cup of warm water in a small bowl and add yeast. Let sit for 5 minutes.
Place remaining water in your mixer bowl and begin mixer on medium speed. Add remaining ingredients and yeast mixture and continue to mix until dough forms a smooth ball and " cleans" the side of the bowl.
Cover and let rest for 20 minutes.
Resume mixing on medium speed until the dough forms a smooth ball.
Place in a lightly oiled bowl and cover with plastic wrap. Let rise for 2 1/2 hours. 
* I prefer to make the dough ahead and let it rise in the refrigerator for 24 hours. Allow the dough to warm to room temperature before using.    This recipe makes 4 ten ounce pies.
 Original recipe from "The Art of Wood Fired Cooking" by Andrea Mugnaini