Food always taste better in a wood fired stove. Knowing how to prepare the bakeoven is a skill developed over years. Here Ron Pihl of WarmStone Fireplaces and Designs gives you his secrets gained from years of experience.
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:
- Olive oil
- Red wine vinegar
- Lemon juice
- Oregano
- Crushed garlic
- Freshly crushed pepper
- 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 Vegetables
INGREDIENTS
Vegetables
- 3-4 medium potatoes
- 2-3 carrots, peeled
- 1-2 bell or Anaheim peppers, seeded
- 1 onion, large
- 1 zucchini, medium
- 8-12 mushrooms
- 8 cloves garlic, peeled and halved
Spices
- 2-3 tsps. olive oil
- 2 Tblsp. oregano, fresh or 2 tsp. dried
- 2 tsp. basil, dried
- 2 tsp. thyme, dried
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. chili powder
- Salt and pepper, to taste
- 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.
