Tuesday, February 28, 2012

Brick Ovens without Boundaries

 Faced with a blazing fire at the start of oven warm-up, broiling, roasting, and searing are cooking options that have worldwide tradition.  Later, when the oven is at high baking temps, the foods each culture prepares are matched to the cooking environment.
Days later, a slow-roast oven can be employed to mimic, pit baking, slow ribs, or banana leaf covered dishes.

What would an international brick oven bake festival look like?

I would guess that if you gathered cooks from all over the world around a brick oven, each would have recipes
perfectly suited to this ancient appliance.
We don't immediately think "Japanese" when referencing brick ovens, but Nobu Los Angeles has this menu prepared in brick oven:

Nobu La Brick Oven Dishes
Baby Vegetables with yuzu white truffle butter

Cauliflower Jalapeno Dressing 

Edamame with crispy garlic and shichimi

Heirloom Tomato with tosazu

Mushrooms with wasabi salsa and ponzu

Hamachi Kama Miso Salt 

Vegetable Marinated Sea Bass 

Black Sea Bass with jalapeno sudachi amazu

Niman Ranch Nori Kaba Ribeye Rosemary Aioli 

18 Hour Niman Ranch Pork Belly with miso anticucho


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