Experience the Tuscan Chef Advantage!

Outdoor Wood Fired Ovens

 

WOOD-FIRED OVEN RECIPES



Our TC-Series Wood-Fired Ovens are a great to prepare a wide variety of foods from breads, meats, vegetables and pizza.

We’ve posted the following recipes to help get you started but we also encourage you to be adventurous and creative -so keep an open mind, try new and different things and have fun with it!

We also want to, hear from you, so please send us your favorite recipes, tips and ideas to share.
Good luck! Send your favorite recipes and experiences to info@inmarindustries.com

 

See our Videos page on how to prepare and cook some of the recipes below


Recipes

 


Roasted Asparagus

BBQ Ribs

Roasted Red Potatoes

Roasting a Turkey

The All Day Breakfast Pizza

 

Artisan Bread

Ingredients:

Yield: 2-1lb loaves

  • 1 1/2 cups lukewarm water
  • 3/4 tablespoon granulated yeast or 2 (3 5/8 g) packets granulated yeast
  • 3/4 tablespoon kosher salt or 3/4 tablespoon other coarse salt
  • 3 1/4 cups unsifted unbleached all-purpose flour (not strong)

    1. Preparing Dough for Storage:.
    2. Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours. With cold water it will need 3-4 hours.
    3. Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don’t worry about getting it all to dissolve.
    4. Mix in the flour and salt - kneading is unnecessary. Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula. Don’t press down into the flour as you scoop or you’ll throw off the measurement. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. If you’re hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don’t knead, it isn’t necessary. You’re finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
    5. Allow to rise. Cover with lid (not airtight or it could explode the lid off). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won’t harm the result.
    6. You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.

      On Baking Day:
    7. prepare your loaf tin, tray, or whatever you’re baking it in/on. Sprinkle the surface of your refrigerated dough with four. Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.
    8. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off - that’s fine, it isn’t meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
    9. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 - 60 seconds.
    10. Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period. That’s fine, more rising will occur during baking.
    11. Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread.
    12. Dust and Slash. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
    13. After a 20 min preheat you’re ready to bake, even though the oven thermometer won’t be at full temperature yet. Put your loaf in the oven. Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
    14. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.
    15. Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavour and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavour.



Classic Italian Pizza Margherita

 

  • 1 pizza dough round (store bought or homemade. See below for homemade recipe)
  • 1/2 cup basil chiffonade (stack fresh basil leaves, roll the stack, then slice into feathery 1/4” pieces).
  • 1 large garlic clove, minced
  • 1/4 tsp. dry oregano
  • 1/2 cups canned whole, peeled tomatoes
  • 3 - 4 oz. fresh mozzarella cheese, thinly sliced
  • 1 tbsp. extra-virgin olive oil
  • Freshly-ground black pepper and salt, to taste
  • 2-3 tbsp. extra-virgin olive oil


Heat wood-fired oven to 600°F – 650°F.

In a skillet, heat 1 tbsp. olive oil over medium heat, saute garlic for 1 minute, then add oregano and tomatoes, crushing the tomatoes as you add them to the pan. Boil and stir for 5 minutes or until sauce mixture thickens.

Brush dough with remaining 2-3 tbsp. olive oil, spread Margherita sauce mixture over crust and top with basil chiffonade, mozzarella, light salt and pepper.

Bake for 2-3 minutes, take pizza out and turn it around 180 degrees, and then put it back in the oven for another 2-3 minutes. Cooking time will vary depending on the dough used, dough thickness and the amount of toppings. Your pizza will be done when the crust is crispy and the cheese is melted.

To achieve the perfect airy, crispy and delicious Pizza Margherita, we recommend using a light touch for sauce and toppings and fresh ingredients whenever possible.

Back to top

 

Homemade Pizza Crust

    •    2 ¼ teaspoon dry yeast
    •    1 ½ cup warm water (105°-115° degrees F)
    •    1 tablespoon sugar


Mix lightly in a bowl and let stand for about 10 minutes until mixture bubbles and doubles


    •    3 ½ to 3 ¾ cups of unbleached, bread, or all purpose flour
    •    1 teaspoon of salt
    •    2 tablespoons of extra virgin olive oil

Mix by hand to blend all ingredients
Knead for about 10 minutes by hand or with dough hook on low to medium speed until the dough is smooth and elastic
Place in an oiled bowl, turning the dough to coat all around
Cover with plastic wrap and place in warm place until doubled 1 ½ to 2 hours
Roll out on flat surface with rolling pin, dusting with flour to avoid sticking. Shape as desired, sides if pizza should be slightly thicker than the middle.  Top with your favourite toppings and enjoy!

Makes 2 small or 1 large pizza

Back to top



Marinated Pork Tenderloin

Approximately 2 Ibs. pork tenderloin


Marinade:

  • 1 1/2 cups olive oil
  • 3/4 cup low sodium soy sauce
  • 1/2 cup red wine vinegar
  • 1/3 cup lemon juice
  • 1/4 cup Worcestershire sauce
  • 2 tbsp. minced jar garlic or 2 garlic cloves, minced
  • 2 tbsp. dry mustard
  • 1 1/2 tsp. dried parsley

Fresh ground black pepper or pepper melange (tri-color) and salt, to taste

Using a meat fork, poke holes in the tenderloin, allowing the marinade to seep in and flavor the meat. Combine all ingredients, pour into large zipper plastic bag and add meat. Marinate in refrigerator for several hours or overnight, if possible.

Allow meat to reach room temperature before cooking.
Heat wood-fired oven to 650°F - 700°F.

Place meat in oven and monitor its internal temperature every few minutes with a meat thermometer. Because of the high cooking temperature, the outside will be seared which seals in the juices. It will also cook more rapidly than other methods. A two-pound pork tenderloin will cook in approximately 25 minutes, but the meat thermometer will help keep you from over-cooking and possibly drying out the cut. Turn the meat a few times during cooking to get a golden brown, crispy outer layer.

Back to top


Roasted Asparagus

  • 1 Ibs. fresh asparagus
  • 3 tbsp. balsamic vinegar
  • 2 tbsp. lemon juice
  • 1 tbsp. olive oil
  • 1 tbsp. Iow sodium soy sauce
  • 1 garlic clove, minced

Fresh ground black pepper or pepper melange (tri-color) and salt, to taste

Snap ends off asparagus, wash well in cold water. Combine all ingredients in zippered plastic bag, add asparagus and marinate for at least 30 minutes.

Heat wood-fired oven to 650°F-700°F.

Remove asparagus from bag, place in roasting pan and cook in wood-fired oven for 5-7 minutes, until asparagus starts to brown and slightly blister.

Back to top



BBQ Ribs


1-2 racks baby back ribs
Any preferred BBQ sauce or rub (see recipe below for an easy and delicious BBQ rub)

Heat wood-fired oven to 200°F-250°F.

Season ribs with BBQ rub or sauce and refrigerate overnight. When ready to cook, wrap ribs in tinfoil and place in a roasting pan with rack to keep them elevated. For extra flavor, you may add seasoned kiln-dried firewood, such as Hickory or Pecan. Cook for two to three hours until meat is tender and thoroughly cooked.

To maintain your oven’s temperature, it will be necessary to add a piece of wood from time to time.

BBQ Rub


  • 1 tbsp. ground cumin
  • 1 tbsp. dried thyme
  • 1 tsp. kosher salt
  • 2 tsp. freshly ground black pepper
  • 1/2 tsp. cayenne pepper
  • 1 1/2 tsp. garlic powder or minced garlic
  • 1 1/2 tbsp. dry mustard powder


Combine all ingredients and apply rub liberally to both sides. Cook as directed.

Back to top

 

Roasted Red Potatoes

  • 2lbs. small red potatoes (skin on)
  • 1 cup mined white or yellow onion
  • 3/4 cup bread crumbs
  • 1/2 cup extra-virgin olive oil
  • 1 tbsp. rosemary
  • 1 tbsp. thyme
  • 1 tbsp. oregano
  • 1 tbsp. minced garlic or 1-2 minced garlic cloves
  • 1 cup parmesan cheese

Fresh ground black pepper and salt, to taste

Wash and cut potatoes into bite-size pieces. Place in oven safe dish, coat with olive oil and toss with minced onion, bread crumbs, rosemary, thyme, oregano, garlic, salt and pepper.

Heat wood-fired oven to 650°F-700°F.

Cook for 20 minutes, check and stir (you may need to add more olive oil if the potatoes are drying out), and continue to cook until tender and roasted. Remove from oven, add parmesan cheese and serve.

Back to top


 

Roasting a Turkey (with brining option, see instructions below)

 

 

 

Instructions

 

  1. Prepare the turkey for roasting: Thirty minutes to an hour before roasting, take the turkey out of the fridge. Remove any packaging and the bag of giblets (check in the body cavity and in the neck cavity). Set the turkey breast-side up on the roasting rack and let it sit while the oven preheats. This takes the chill off the meat, which helps the meat cook faster and more evenly. It also gives the skin time to dry out, which promotes browning and crisping. (Note: Your turkey will likely still feel cool to the touch after sitting at room temperature — that's fine and you can continue on with roasting.)
  2. Preheat the oven to 176°C (350°F): If your turkey is straight out of the package, rub it with some salt and pepper before putting it in the oven. We recommend leaving your turkey un-stuffed and un-trussed, both because it's easier and because the turkey will cook more evenly. We like to inject the turkey with butter and white wine under the skin and rub with pepper and salt.
  3. Add liquid to the roasting pan: When ready to roast, pour two cups of broth or water into the roasting pan.
  4. Place the turkey in the oven: Place the turkey in the oven at 176°C (350°F). We recommend roasting the turkey breast-side up. Some people like starting the turkey breast-side down to shield the breast meat. We prefer to simply shield the breast meat with foil toward the end of cooking if it starts getting too browned.
  5. Roast the turkey: The rule of thumb for cooking a turkey is 13 minutes per pound. So our 16-pound turkey was estimated to cook in about 3 1/2 hours. However, some factors like brining the bird (we recommend), cooking with an empty (un-stuffed) cavity, and leaving the legs un-trussed will contribute to much faster cooking. Plan on the 13-minute-per-pound rule, but start checking the temperature of your turkey about halfway through the scheduled cooking time to gauge how fast it's cooking.
  6. Baste the turkey every 45 minutes: Every 45 minutes, remove the turkey from the oven, close the oven door (don't let that heat out!), and baste the turkey all over. To baste, tilt the pan and use a turkey baster or spoon to scoop up the pan liquids and drizzle them on top of the turkey. Basting with pan juices cools the surface of the turkey and slows down cooking, which in turn keeps the breast meat cooking at close to the same rate as the legs and thighs. In the last 45 minutes or so of cooking, you can also baste the turkey with melted butter or oil. This helps crisp up the skin and turn it a beautiful deep golden brown.
  7. Check the turkey's temperature: Begin checking the turkey's temperature about halfway through the estimated cooking time. Check the temperature in three places: the breast, outer thigh, and inside thigh. In every case, the meat should be at least 794°C (165°F) when the turkey has finished cooking. If any place is under that temperature, put the turkey back in the oven for another 20 minutes. Shield the breast meat with foil if needed to keep it from overcooking.
  8. Rest the turkey before carving: Grab one side of the roasting rack with an oven mitt and tilt the whole pan so the liquids inside the turkey cavity run out into the pan. (These juices are used to make the gravy.) Then, lift the whole turkey (still on the rack) and transfer it to a cutting board. Tent the turkey with aluminum foil and let it rest for at least 30 minutes. This gives time for the meat to firm up and the juices to be re-absorbed into the muscle tissue, making the turkey easier to slice and taste juicier.
  9. Carve the turkey: Carve the turkey the same way you would carve a chicken; Remove the wings first, then the thighs, then the breast meat. Once you have the meat off, you can separate the thighs into thighs and drumsticks and carve the breast meat into individual slices.
  10. Don't forget about the leftovers: One final note! Once you've sat down at the table, don't forget about the turkey back on the counter. The leftover meat needs to be refrigerated within two hours of cooking, after which the risk of something nasty taking up residence starts to increase exponentially. Be safe!

 

 

Simple Brine for Turkey Recipe

  

  • 1 cup kosher salt
  • 1/2 cup granulated sugar or brown sugar
  • Small handful of aromatics, any or all  (garlic cloves, thyme sprigs, whole peppercorns, bay leaves, lemon or orange zest removed in strips)

 

 

Combine salt, sugar, aromatics and 1/2 gallon (8 cups) of water in a large pot and place over medium-high heat. Stir until sugar and salt are dissolved. Bring to a boil, lower heat and simmer for 5 minutes. Remove from heat and allow to cool. Stir in remaining 1/2 gallon water (or water and ice) and cool completely.

Pour brine into a container just large enough to hold turkey comfortably. (A 4- or 5-gallon vessel should be good for a 10- to 12-pound turkey.) Add turkey; add a little more water or ice to submerge it if necessary. Turn bird a few times and then leave breast-side down in the water; place a heavy plate over the poultry if it floats. Chill 5 to 6 hours. Remove bird from brine, discard brine and roast as directed.

 

Back to top

 


The All Day Breakfast Pizza

Ingredients

  • Pizza dough (Make it from the recipe above or purchase ready made dough) 
  • Olive oil
  • Bruschetta (Make before or purchase ahead of time)
  • Goat cheese (we used a basil herbed goat cheese)
  • Ham cut into strips (we used smoked ham)
  • Roasted red pepper (Make before or purchase ahead of time)
  • Fresh mozzarella 
  • 1 whole egg

 

Open egg directly on pizza before or right after placing in oven

Cook pizza until egg is almost cooked but yolk still runny about 3-4 min at 340°C

Spread mostly cooked egg over the pizza (the heat from the pizza will finish cooking it.)

Top with a little Parmesan and a light drizzle of olive oil.

Back to top