Tuesday, May 25, 2010

Mobile Trailer Unit- from Whole Foods in Maryland

Hey guys!

We just received photos from our Whole Foods friends in Maryland. They have put our Toscano oven on a trailer, for delicious mobile pizza! Very cool- we were so inspired!

Thanks for sharing and keep up the good work!

Thursday, May 20, 2010

La Estrada For Sale!

Yes, it's true, Wildwood is officially selling our beautiful, one of a kind, handcrafted Copper Oven. We have named this beauty, La Estrada.

It is a Milano oven, clad in copper- designed by Chef Michael Gerard. The oven sits atop a metal stand, with cabinet doors- perfect for wood or accessory storage.

This is a wonderful chance for someone to purchase a unique wood fired oven, that is cured and ready to cook with now! No further work needs to be done, oven and stand are completely finished.

The oven is valued at over $10K- however we are selling it for the extremely reasonable price of $6800.00. The La Estrada is located in our main showroom and test kitchen in Los Angeles, CA, you can either pick it up or we can ship it to you.

Have an interest or questions? You are welcome to make an appointment to view the oven.
Please email: Megan@wildwoodovens.com or call: 1-800-579-2797 or 323-255-6578.

Happy Shopping!

Friday, May 14, 2010

We Want to Feature You!

Hey everyone,

It's that time of year when outdoor and live-fire cooking is geared up and going!

We would love to feature some of our Wildwood customers, and other live-fire cookers on this Blog! We are looking for your cooking experiences, cooking photos and recipes. To encourage participation, we are offering a Wildwood prize, a Portable Deluxe BBQ Set, to the winner. The winner is determined by the Wildwood staff based on creativity, ingenuity and tastiness!

Please email all submissions to: Megan@wildwoodovens.com We will be accepting stories, photos and recipes until Thursday, May 27th, 2010. The winner will be announced Thursday, June 3rd, 2010. Although there can only be one winner, we would love to feature more than one person/family on our Blog.

Let me know if you have any questions. We can't wait to see your live-fire cooking creations!

Wednesday, May 12, 2010

Friend and Fan Appreciation!

Hey everyone,

We would like to hear what YOU have to say.

Does anyone have any tips for wood fired cooking? Any questions regarding live-fire cooking?

Have you prepared something similar to any of our recipes? Would you like to see any certain type of food produced in the Wildwood test kitchen?

Let us know- this blog is fun for us, but is also meant to be informative for you!

Thanks so much, our friends, customers and fans are the best!


Tuesday, May 11, 2010

Salt Crust Cooking

Ok- now for the fun stuff. :) One of our favorite tried and true techniques, Salt Crust Cooking. We use this technique a lot in the wood fired oven, and especially at parties.

This is a wonderful old technique that yields excellent results when cooking seafood. The concept is simple and easy, especially with a Wildwood wood fired oven. If you don't have our Soapstone Cookware yet this is your cue. We use the soapstone lasagna pan for this technique because of it's ability to retain heat. You'll only need a few items for this recipe: your chosen seafood, a box of Kosher salt, olive oil, herbs (thyme or oregano are both great); and a lemon. Head-on prawns, trout and lobster are all excellent seafood choices.

First, heat your oven to between 450-700 degrees. Meanwhile, place herbs and lemon slices inside your fish. The fish skin should be scaled and the gills an fins removed. Rub fish liberally with olive oil. Next you'll create the salt crust: first pour a thick layer of salt on the bottom of the cookware, then place the seafood inside, and lastly cover with a final layer of salt. Now that everything is ready, throw it in the oven!

Different seafoods will cook at different times. As a rule of thumb- wait until the seafood has stopped steaming profusely. Prawns don't take very long to cook- about 9 minutes. A 1.5 lb. lobster takes about 1-14 minutes, and the fish will take about 14-20 minutes. After your fish is finished cooking, crack the salt layer and take your fish out. Carefully dust all remnants of salt off, and drizzle some extra virgin olive oil and lemon juice. The end result is seafood in its truest form, the taste is fresh from the ocean.
If you're looking for some carbs to go with your fish, we've had success pairing this rice dish with red snapper. Check it out, let us know what you think.

Lemon Basmati Rice on FoodistaLemon Basmati Rice

What is Foodista?

Hello Everyone!

I know that it has been almost 3 weeks since we have posted, which is very unusual for us!
However, we want to get back into the groove of our Wild Times!

I want to answer an important question. I have received a few emails asking what the small "Foodista" photos are at the bottom of most of our recipes. They are links to a recipe website that we love- named Foodista. We have tried to pair our recipes with recipes from Foodista that we believe would be delicious together. Good idea huh?