Cooking with Fire: From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fired Cooking

Cooking with Fire: From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fired Cooking

Paula Marcoux

Language: English

Pages: 321

ISBN: 2:00281901

Format: PDF / Kindle (mobi) / ePub

Cooking with live fire goes way beyond the barbecue grill. Rediscover the pleasures of a variety of unconventional techniques, from roasting pork on a spit to baking bread in ashes, searing fish on a griddle, roasting vegetables in a fireplace, making soup in a cast-iron pot, baking pizza in a wood-fired oven, cooking bacon on a stick, and much, much more. Includes 100 recipes for everything from roasted rabbit and fish chowder to baguettes and burnt cream.
















oregano, minced 1 teaspoon cumin seeds 3 tablespoons extra-virgin olive oil 1 pound swordfish, halibut, shark, or tuna, cut into 1-inch cubes 1 large bulb fennel 1 small red onion 1/4 cup parsley, minced 1 lemon 1/2 teaspoon kosher or sea salt Freshly ground black pepper 1/4 cup pine nuts, toasted golden in a dry pan 3 or 4 servings 1. Mix the grated onion, yogurt, oregano, cumin, and 1 tablespoon of the olive oil. Toss in the fish cubes, and let stand while your fire is

burning of hardwood. The temperature variations can be your allies. Even before it’s time to flip the food, the map of warm and cool spots usually becomes obvious; take advantage of them as you move food around the grill. For example, a little judicious maneuvering with the tongs allows you to use the cool spots to cook thick items thoroughly over low heat even after they have plenty of sear on them. Simplest Grilled Chicken Vary the seasonings to suit your menu. This version is nice with rice

salt, and sugar, and cut or rub in the fat. Use a fork to stir in the buttermilk and currants. Add a few more drops of buttermilk as needed to make it adhere in a lump; do not overwork. 116 Pots and Pans 622158CookwFire3rdPages.indd 116 1/23/14 9:07 AM Hannah Glasse’s Muffins Even though current-day Brits generally repudiate them, American “English muffins” are our only contemporary specimen that even vaguely resembles the 18th-century English small bread called a “muffin.” The concept

cooking fire. This technology seems to have been independently understood and developed thousands of years ago by disparate civilizations in Mesopotamia, China, the Andes, Mexico, the Indus Valley, and sub-Saharan Africa. After a recent period of fossil-fuel-addled neglect, the idea is currently making a comeback, reengineered and very thoroughly tested, in the guise of the super-efficient rocket stove (see Resources, page 308). Those of us whose tastes run more Bronze Age than high-tech may be

the end of a stick or skewer (or sword, according to Shakespeare), and roasted, marshmallow fashion. The golden molten glob would be applied to a thin slice of crispy toast, if available. 8 ounces cheese, cut into 1- by 1- by 1-inch cubes, preferably at room temperature 1 half loaf of favorite bread, sliced thinly, and toasted crisp op tion a l a dor nment s mustard or chutney, thinly sliced onion 4 servings, barring accidents 1. Have ready a medium fire with a bed of coals. 2. Each

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