Archive for November, 2014


Many roasted pumpkin recipes have flavor profiles that are a little too sweet for my taste.  I roasted some the other night with Harissa butter and the hot and savory spices were a delicious counterpart to sweetness of the pumpkin.

  • Be sure to use a sugar pumpkin; there are many varieties available in the markets this time of year.
  • Use a shallow baking dish so the heat from all sides of the oven will roast the squash evenly.
  • Cut into wedges, scoop out the seeds and fiber.  Poke all over with a fork so that the topping can penetrate the flesh
  • Mix 1 Tbsp. harissa and 1 tsp. kosher salt with 4 Tbsp. softened butter and spread over the prepared pumpkin.
  • Tent with foil to keep the pumpkin moist.
  • Click here for the full recipe:

~Chef Ann


Nov. 192014

Cookbook Inspiration



I was a bit slow to make it to the Ottolenghi cookbook party, but I’ve been making up for lost time lately by devouring these fantastic cookbooks by Yotam Ottolenghi and Sami Tamimi.

  • Ottolenghi is named after his restaurants in London and is packed with vibrant recipes and beautiful photographs which leave you with little doubt as to why they are among the city’s most popular culinary destinations.
  • Jerusalem reads like part history lesson, part travelogue and part recipe collection.
  • Plenty and Plenty More are all about luscious vegetable dishes.

Shakshuka, Burnt Eggplant Salad with Peppers, Tomatoes and Cucumber and Burnt Eggplant and Lemon Pickle with Fish Kebabs are  just three of the dishes I’ve been inspired by these books to make using the Wood Stone Home oven .


-Chef Ann

Nov. 182014

Padrón Peppers


I found gorgeous padróns at the farmers’ market last weekend which are hands down one of my favorite foods.  Sweet, grassy, nutty and occasionally spicy, these yummy peppers have been gobbled up in tapas bars in Spain for years.  I have seen them in more and more markets here in the States, and they can also be ordered online through Happy Quail Farms.  Watch this quick video to see what a snap they are to prepare in the Wood Stone Home oven, roast some for yourself ,  pour a glass of chilled Fino sherry and enjoy!

-Chef Ann



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