dad: the happy new owner of the ovenMy dad finally purchased his very own wood-fired oven around two months ago. Since then we’ve been having wood-fired oven dinners for the past weeks. Our pizzas and breads have gone from scientific to artisan. Despite the pugon smell that can’t get off your clothes and the first few weeks of teary eyes because of the smoke, my dad’s new toy was the most exciting thing that’s happened to our Sunday dinners this year (and our dinners are very exciting without the oven mind you). No, we haven’t decided if we would open these lovely pizzas and creations to the public. For now, you could just hope and pray that you get invited to one of the private dinners.
For week 1 our menu was like this:
Artisan breads with Turkish Olive Oil, Sea Salt and Aged Balsamic Vinegar
– this bread had a crunchy exterior and a soft, warm inside..some were not so crunchy in the exterior but was nice and soft.
Pizza with Grilled Vegetables, Goat, Gruyere and Mozzarella Cheese topped with Baby Arugula Tossed in Balsamic Vinaigrette
– the dough was homemade and the oven gave it a distinct smokey flavor…they bubbling on the crust was fanstastic
Seafood and Saffron Cream Chowder with Puffpastry
– the delightful puff pastry stood nice and proud and tasted so good with the creamy chowder.
Egg & Cauliflower Salad
Baked Salmon on Cedar with Olives, Capers and Dill
– this was absolutely heavenly, aside from the smoked flavor, the cedar also gave it a very distinct taste and aroma that complemented perfectly with the olives, capers and dill…sour salty…and very aromatic!
Cochinillo with Liver and Turmeric Sauce
– the absolute perfect way to cook a cochinillo: baked!!!
Prime Rib Steaks on Skillets
– I was too full to have this one, but my cousins enjoyed it so much
Rum Raisin Gelato with Apple Crumble
– This was heavenly, the ice cream was homemade and the apple crumble was given that brown butter treatment…with a helping of caramel sauce