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Baking In A Conventional Oven Articles | Sortachef - Part 2

Challah Rolls

In the wee hours of a recent night the greater part of a Challah loaf went missing. I might have suspected Santa or his hungry elves if it weren’t for the trail of crumbs that led to a few bites of sandwich left scattered in the kitchen sink. Turkey and swiss: sure signs that my son the [...]

Amish Country White Bread

I remember my father driving, more than a little recklessly, down a country road. Fields of brown cornstalks shot past us, low green hedges, bright red barns that whizzed by in a blur. We four kids sat wide-eyed with the windows open, letting the country wind whip our hair, as my father gripped the wheel [...]

Finest Fuji Apple Pie

At the gorge in George, the road heads north through miles of dry landscape: dark rock trimmed with sagebrush and sparse grasses. West of Quincy, however, is a completely different story. Here the land is sunglinted green in a wide swath that follows the glistening Columbia as far as the eye can see. Closer in [...]

Braised Pork Chops with Tomatillos and Apple Cider

Here’s a tasty way to cook pork chops on the falling heat of your woodfired oven. Layers of pork and tangy tomatillos simmer for hours in sweet apple cider until the meat is fork-tender. Served with rice, beans and tortillas, it’s a casual meal that transcends delectable.

This is a great “day after” recipe to make [...]

Woodchopper Rosemary Bread

My friend Rick looked at me funny when I announced that my bread needed some attention. We were after all waist deep in alpine fir branches on the slope below the cabin, cutting 50-pound rounds from trees we’d felled the day before. I was cutting. He was doing the heavy lifting. The sharp smell of [...]

No Noodle Lasagna with Garden Fresh Tomatoes

It’s tomato time here in Seattle. Despite a late start and some serious coddling through a cold northwest June, our plants burgeoned into maturity in July and – after a long stretch of glorious weather through August – began yielding luscious red beauties a few weeks ago.

Finally.

At Chez Bullhog, when our tomatoes are ripe we [...]

Focaccia made with yesterday’s dough

‘Yum!’ My daughter in her newly fashioned pink-tipped hair wandered into the kitchen with the intention of grazing. ‘Why don’t you make bread like that more often?’

I was slicing fat slabs of fresh focaccia, still steaming from the oven. Plates were laid out with heaps of spaghetti and meatballs on the counter, and I was [...]

Lichtenberg Mountain Potato Bread

Sunlight dances among soft treetops of alpine fir, lifting a light morning mist to reveal Lichtenberg Mountain in all its glory. Even in August a smattering of snow still clings to its craggy crevices. In a final standoff with the clouds, the sun retreats to shade the mountain for a moment, and then bursts out [...]

Grandma’s Scottish Oat Rolls

I looked up to see my little Scottish grandma surreptitiously filling her handbag with food. The man who came to clear plates saw what she was doing, but before he could say anything my grandma quickly closed her bag. Then she sat there all sweet and innocent as if nothing had happened. [...]

Don's Woodfired Sourdough Bread

My daughter’s friend opened our fridge the other day and let out a shriek. ‘What the heck is this?’ She held out a plastic tub crusted on the rim with what looked like pancake batter. A thin puddle of dark liquid covered its doughy contents.

‘Whoa, careful,’ I said, taking it gingerly from her hands and putting the lid back on. ‘That’s my favorite starter, made with wild huckleberries. It makes great bread. At least, it does when it wants [...]

Welcome Aboard

At Woodfiredkitchen.com, Sortachef takes you on adventures in the kitchen and beyond, with tales to suit. Many of his offerings are woodfired - a flaming good recipe for pizza, bread, or something different. All recipes are original and tasty. Enjoy!
Totally Fresh Tomato Lasagna on Foodista
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