COOKING / RECIPE

Baking in your Tulikivi

If you built a fire in your Tulikivi the night before, build a fire (or two) directly in the bakeoven. If your Tulikivi is cold, start a fire early in the day and then do a double or triple firing directly in the bakeoven. It usually takes two-three hours to get the bakeoven to the ideal temperature. When the final firing has burned down, push the remaining ash and coals down the ash chute with the coal rake. Let the oven “soak” for 30-45 minutes before proceeding. Check the oven temperature with a thermometer or sprinkle cornmeal on the oven floor; if it blackens quickly, it’s too hot and needs to soak longer. The bakeoven is then ready for baking or roasting and will retain proper baking temperatures for hours. Because the heat is so even, the temperature is not always critical.

“You may use an oven thermometer if desired or test the oven floor with a sprinkle of cornmeal. If it blackens quickly, the oven is too hot and needs to soak longer. The bake oven is then ready for baking or roasting and will retain proper baking temperatures for hours. Bake oven temperature is not always critical for baking or cooking in your Tulikivi, because of the even heat.”

Prime Rib Roast (bone in)

Even if you don’t have a bake oven, you can bake in your fireplace with a Bratrost! After your fire has burned down to the coal stage, you can bake, roast, or barbecue on the stainless steel Bratrost, which is inserted into your firebox. It comes in two sizes and cleans easily after use. Available at Warmstone Fireplaces and Designs in Livingston.

STEP ONE 

Make a thick paste using:

1. Olive oil
2. Red wine vinegar
3. Lemon juice
4. Oregano
5. Crushed garlic
6. Freshly crushed pepper
7. Salt

Rub all over roast and let marinate for 2 hours to Overnight.

STEP TWO

Place roast on a rack in a glass pan (Pyrex type), fat side up. Insert meat thermometer into the side of the roast (or it may not fit in the oven). If the oven is above 430 degrees F, I put a piece of aluminum foil over the top of the roast for the first 15 or 20 minutes of baking so it will not blacken too much. For medium-rare doneness, remove the bakeoven at 125-130 degrees F internal temperature (this takes my oven about 1 hour, 45 minutes to 2 hours).

STEP THREE

Let stand for about 15 minutes before serving. ENJOY (with friends. of course)!

Oven Roasted Vetegtables

INGERDIENTS 

Vegetables

1. 3-4 medium potatoes
2. 2-3 carrots, peeled
3. 1-2 bell or Anaheim peppers, seeded
4. 1 onion, large
5. 1 zucchini, medium
6. 8-12 mushrooms
7. 8 cloves garlic, peeled and halved

Spices

1. 2-3 tsps. olive oil
2. 2 Tblsp. oregano, fresh or 2 tsp. dried
3. 2 tsp. basil, dried
4. 2 tsp. thyme, dried
5. 1 tsp. black pepper
6. 1 tsp. paprika
7. 1 tsp. chili powder
8. Salt and pepper, to taste
9. Parsley

STEP ONE

Preheat oven between 375-425F degrees.

STEP TWO

Cut vegetables into stew size pieces into a large bowl. Pour olive oil over vegetables, sprinkle with spices, and toss to mix well. Spread on large baking sheet or cake pan and place in oven.

STEP THREE

Bake 45 minutes, stirring every 15 minutes, until fork tender. Garnish with parsley and adjust seasoning.

IN ADDITION

You may also add the oiled and spiced vegetables to a roast or chicken during the last 30-40 minutes of cooking.