Simple Cooking

These potatoes are the best roasted potatoes you’ve ever tasted! The radiant heat from the salt crisps the skin while holding in the natural moisture of the potatoes. This method can be used for roasting other vegetables, such as beets, sweet potatoes, and even small acorn squash. The salt can be saved and reused for roasting another batch of vegetables. Or you can place some of the salt in a jar to add to the flavored-salt collection in your pantry.

As soon as it’s artichoke season, I often make this dish when I’m firing the oven for making bread or pizza. It’s so very simple in both ingredients and technique, you’ll want to make it often. After you’ve baked your bread, throw this dish in the oven for a quick accompaniment to your meal. The heat from the oven slightly caramelizes the outer leaves of the artichokes and the skins of the lemons. You’ll be amazed at how flavorful and sweet artichokes taste cooked this way! The lemons and juices are used to make a dipping sauce.

Brussels sprouts are misunderstood. They are often served overcooked, mushy, with not a lot of flavor. When wood-fire roasted along with shallots, however, they become caramelized, subtly smoky, and sweet.

Plank cooking is a great technique for other foods besides fish. Steak cooked on a plank stays moist because of the damp smoke created by the soaked wood. The plank keeps the meat from drying out, and it also helps prevent flare-ups when grilling. In this recipe, the plank lends subtle smoky tones that harmonize with the roasted-mushroom rub. A garnish of smoked sea salt complements the earthy flavors. Aromatic wood planks for cooking can be purchased today at many kitchenware stores. More choices are available online (see Resources). Alder, cedar, hickory, maple, and oak are best for cooking. (see wood chart, page 11.)

Many Mediterranean cuisines wrap fish in leaves for grilling or roasting. This version uses Swiss chard. You can use either the white-stemmed variety or one of the colorful rainbow chards. Use fresh grape or fig leaves for an even more flavorful result.

This is a very simple bread to make either at the campsite or at home. it requires no kneading, and is baked in a Dutch oven or clay baker. This bread’s flavor is developed through extended fermentation.

The best way to serve this northern California specialty is on a table lined with newspapers. Here, boiled Dungeness crab is roasted in the shell in a cast-iron pan over a wood fire. It is equally wonderful roasted in a wood-fired oven. The deep, rich flavor of the roasted crab is extraordinary, especially when served with Wood Roasted Artichokes (page 105).

Cookbook author Joanne Weir is known for her flavor-packed Mediterranean-inspired food. Her book From Tapas to Meze shows the breadth of her Mediterranean influences. Here, Joanne shares a favorite pizza recipe that we adapted for grilling using a Tuscan grill that fits into the fireplace of her home in San Francisco. The bitter escarole on this pizza is balanced by the sweet pine nuts, creamy cheeses, and the salty olives. The dough for a grilled pizza needs a bit more structure from gluten to keep it from oozing through the grates of the grill, which is why this one is kneaded for a longer time than other pizza doughs.

Peter Reinhart is a well-known cookbook author; his Crust and Crumb, The Bread Baker’s Apprentice, and Whole Grain Breads have been graced with prestigious awards. At Ramekins, where he occasionally teaches bread classes, Peter and I baked bread and pizzas together in the wood-fired oven after his last class. This recipe came from his The Bread Baker’s Apprentice. It is an amazing formula that can be turned into baguettes, ciabatta, focaccia, and pizza. That baking session was about a lot more than the recipe. It was about the primary message of this book: joyfully cooking and sharing with others at the fire.

These stuffed flatbreads are shaped much like meat-filled galettes. Lamb is the meat of choice in many Mediterranean cuisines, and here it is combined with other key ingredients of the region—eggplant and pomegranate—along with the warm aromatics often used in Turkish cuisine.

Though pita bread is made throughout the Middle East, we have come to identify it with Greece. When baking, it puffs up like a small balloon and then deflates when removed from the oven. This version has a bit of whole-wheat flour in it for extra nuttiness and added flavor. Make a batch or two ahead and freeze some to use later; these pita reheat easily. Try these filled with strips of roasted Mustard and Lemon Chicken (page 92) and topped with a dollop of Greek yogurt.