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Friday and Sunday nights I tried out three recipes from Wood-fired cooking by Mary Karlin.
One was Chicken toscana cooked under bricks, which was delicious and the remains of which we finished off today. The other - Grilled flank steak with Red Peppers and Fontina Cheese, essentially meat, cheese and veg. roulades, but the ingredients and smoky grilling makes this an exquisite dish. In this recipe I used large pork chops (off the bone) butterflied to make them larger. Otherwise no changes. The results were great.
I will be trying out more recipes from this book, but meanwhile I can recommend the two. The third recipe was Wood-roasted red pepper wine sauce served with the roulades - it's excellent too.
I am not providing photos - I was too busy cooking, serving and eating, and also the photos in the book are more convincing than anything I could post here
Best wishes,
W.
One was Chicken toscana cooked under bricks, which was delicious and the remains of which we finished off today. The other - Grilled flank steak with Red Peppers and Fontina Cheese, essentially meat, cheese and veg. roulades, but the ingredients and smoky grilling makes this an exquisite dish. In this recipe I used large pork chops (off the bone) butterflied to make them larger. Otherwise no changes. The results were great.
I will be trying out more recipes from this book, but meanwhile I can recommend the two. The third recipe was Wood-roasted red pepper wine sauce served with the roulades - it's excellent too.
I am not providing photos - I was too busy cooking, serving and eating, and also the photos in the book are more convincing than anything I could post here
Best wishes,
W.