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amanda_slamm

Lately in my wood fired oven

9 years ago

At some point in winter my oven is on the other side of not one but two snow banks - usuable but a real PIA. So I have a sudden flurry of use when that realization dawns and harvest season wanes.

Unfortunately I only partially documented my results...

Mostly white flour dough - started with ciabatta dough but I made it a bit stiffer.

About a year ago I was at dinner looking at the host's cookbooks. Discovered Frances Mallman's book about cooking over open flame in the midst of a lot of Indian cookbooks. There was a squash cooked in coals until blackened outside and soft inside - served with arugula and chèvre. It has been on my to attempt list since.

Last night an old friend was in town and coming with her mom to visit my mom.


I don't have a finished shot of serving it - but I served it with chèvre and a mix of arugula, parsley and cilantro. Between poor planning, end of season and deer - my garden green supply is pretty limited.

And I made an unphotographed huge thick focaccia topped with leeks and rosemary salt pepper and olive oil. I will definitely use leeks again. It was embarrassingly big for five people and got almost totally finished. I was a little worried because it was so thick I wasn't sure how long to cook it. It was very very kissed by fire.

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