Saturday, December 30, 2017

Brick Oven Cooking: part three

As outdoor temperatures plummeted to minus degrees and activity was driven indoors, my conservatory brick oven became both a great cooking device and welcome entertainment.

By using it to roast multiple vegetables in preparation for ratatouille, I also heated it for baking artisan bread.

My 36" interior diameter oven has the capacity or three very large pans, enough ingredients for a crowd or for days of leftovers.

I could do all this on a conventional range but, hey, 
it's more fun in the brick oven and the vegetables get a flamed browning.

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