Recipes

Small Batch — Quick 3-Hour Pizza Dough

October 2, 2014

Pizza Yield: 4-5 pizzas (7 oz. dough ball) Ingredients 1 ½ cups warm water, divided 1 (.2 oz.) teaspoon active dry yeast 4 cups (20 oz.) Mugnaini Pizza Flour (or alternate”00″ Pizza flour) 1 teaspoon salt (.2 oz.) drizzle of olive oil Place ¼ cup warm water in a small bowl and sprinkle with the … read more

Roasted Lamb Chops w/ Spring Garlic and Myer Lemon Marinade

May 7, 2014

Serve these lamb chops as a celebration of Spring when spring garlic is in season. This recipe can be doubled and served as an appetizer.

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Cranberry Shortbread

November 14, 2013

Tangy cranberries mixed with grapefruit juice and sugar baked atop a buttery shortbread base create a picture perfect dessert for your wood fired oven holiday menu.

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Wood-Roasted Fresh Lassen Trout

November 25, 2013

A beautiful fresh trout with a simple stuffing of fennel, lemon and fresh herbs roasted in a wood fired oven is a stunning first course. Wood roasting delivers a tender fish infused with flavor.

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Wood-Roasted Elk Backstrap

November 25, 2013

Often considered one of the best cuts of elk, the lean and tender backstrap is coated with a simple rub of toasted juniper berries, peppercorns and fresh thyme and roasted to perfection in a wood fired oven.

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Duck Fat – Potato Galette with Caraway and Sweet Onions

November 14, 2013

This impressive side dish offers flexibility as well as good taste. Substitute bacon fat for the duck fat, or use olive oil to make this a tasty choice for vegetarians. Great on a dinner or brunch menu.

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Brussels Sprouts with Roasted Garlic and Pancetta

November 14, 2013

Brussels sprouts are transformed in a wood fired oven when paired with roasted garlic and smoky pancetta. Don’t miss this tasty side dish that really showcases this often-maligned vegetable.

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Winter Greens Gratin

November 13, 2013

Kale and mustard greens softened and bathed in a delicate blend of Gruyere and cream topped with crunchy bread crumbs come together in a tasty gratin that will turn anyone into a greens lover.

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Mushroom, Leek and Fontina Frittata

November 13, 2013

The delicate flavors of mushrooms and leeks paired with creme fraiche and Fontina cheese make this a light and airy side dish or satisfying main course for brunch or breakfast.

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Holiday Ham with Riesling Mustard Glaze

November 8, 2013

Holiday ham goes to a whole new level with a sweet and tangy Riesling and mustard glaze that crystallizes in the wood fired oven into a crunchy mouthwatering crust.

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