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What We’re Loving: Rustic Roasters

What We’re Loving: Rustic Roasters

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Gather around the bonfire with these amazing roasters

For a cold winter activity, you and your loved ones can sit around a bonfire and make s'mores with these antler roasters!

There’s nothing better than sitting around a campfire with your friends and family making s’mores. Steven Wymer, founder of Rustic Roasters, calls the delicious treat as “the alpine ambrosia.”

Wymer says his “Rustic Roasters are the marshmallow-melting, wiener-wielding sticks every fireplace or fire pit was meant to have.” He chooses specific reclaimed branches and natural shed antlers to be shaped, stained, cured, and crafted to in order to create his s’mores roaster. There are the antler shaped roasters made from antlers, roasters made out of timber, and custom roaster holders made out of rail hooks and elk wood.

To spice things up a bit, you can even change the color of your fire with Wymer’s rustic fire color changing pinecones! And to get a bit more backwoods, you can even buy his rustic brand pencils.

You and your family and friends can have matching roasters for your s’mores. Or, give the ultimate campfire experience as a gift, with the Rocky Mountain Gift set, complete with scented pine cones, tinder bundle, and magic color pine cones.

The roasters, made in Park City, are created from all-local materials. “Handles are colored and coated with non-synthetic finishes and the toasting rods are food-grade stainless steal.”

And if you are looking for a little campfire inspiration, check out some of these roasting recipes.

Roasted Vegetable and Prosciutto Tart

Scott Phillips

This tart makes a terrific fall dinner-party main course, spotlighting the season’s best vegetables nestled in a tender, flaky crust. Plus, it’s easy to adapt to your guests’ dietary restrictions: just check out the vegetarian, vegan, and gluten-free versions.

No-Knead Cheesy Rustic Bread

You know my obsession with Bittman’s no-knead bread. I make it 87 times a day and blab about it 157 times a day. It’s an unstable mental condition and I won’t do a single thing about it.

But GUESS WHAT I DID TO IT. (the bread, not my mental condition.)

It’s been Bevified. (<–please don’t delete me from your life.)

I added spices to it. And CHEESE to it. (!) Little baby cubes of aged white cheddar that melt into surprise gooey pockets of holiday frickin’ cheer.

I know my Italian seasoning looks RED. When most Italian seasonings look more GREEN. Which coincidentally are both holiday colors so you’re automatically on the nice list. Either one works! My bread ended up having a teensy red hue, but yours might have more green in it. Doesn’t affect the chemical conspiculatory confoundment rebalanaculamitary makeup whatsoever.

So just toss it all in a bowl and hire a tiny hand to help stir (read: destroy) the dry stuff.

After you add the (room temp!) water, mix it together. This is what it’ll be: sticky, messy, scraggly. Just like my soul.

Cover it with some plastic wrap and a tea towel, and let her rest for like, EIGHTEEN HOURS. At least 12. A long time. Overnight. Write your Christmas cards. REFILL YOUR ‘NOG.

That yeast had a party, man. And no one called the cops.

It will have tripled in size (at least), grown veeeeery bubbly and extreeeeemely sticky. Not sure why mine has a kitten’s rear end in it. Yours will be better.

At this point, put a bunk ton of flour on your hand and scrap it out onto a floured work surface. THIS is where the no knead part comes in. You’ll simply fold it over itself three or four times and watch it become a silky ball of dough with knobbies of cheese peaking out to say hi. Hi!

Also, ignore my nails. Sometimes we can’t have it all in life.

Cover with plastic wrap and let it rest another 20 minutes. THEN flip it over itself again another three or four times, cover with a towel and let it rest for about two more hours. Seems crazy, but after you do it enough (remember the 87 times a day thing I said?) you’ll be able to do it asleep. But probably don’t try that.

OUT OF THE OVEN. Guuuuuh. Rustic, peaky, crusty, tiny cheesy craters of tongue euphoria.

Now 87 times a day make sense to you.

SEE THE POCKETS? SEE THE CHEESE? THE OOZE? Sorry to scream at you.

We recently went to a Fakesgiving dinner out on our friends’ farm, so we took a cheesy version, and then the plain version, which is JUST AS brilliant and will not get kicked out of your mouths.

This bread is my legit go-to when it comes to any party or gathering contribution. I make it for friends’ birthdays, holiday dinners, soup pot lucks, new neighbors – it seriously works for anything! My point is. Make this. Make this and give it away. Okay, make two. Keep one and give the other one. Because as we officially enter the SEASON OF GIVING (not screaming at you), I’m totally reminded of this: there are things we need, things we want, and things we love. FOOD is all three.

And I know the whole idea of “giving back” this season feels totally vague, overwhelming and a bit cliché. But it doesn’t have to feel like that. You can give back in YOUR STYLE. Whether it be donating your time at Harvesters, dropping off canned goods at the donation bins, helping out your local soup kitchen, or just finding a simple way to contribute communally. It’s all amazing and it’s all helpful.

You can even enlist tiny helpers to do your work for you while you sit around with red wine and Christmas movies. Ha!

Homemade Tomato Sauce Using Fresh Tomatoes

My grandma Barb keeps an adorable, rustic garden. She’s done so for as long as I can remember. Right behind her house is the coziest little spot that blooms faithfully with huge tomatoes, imperfect squash, green beans and sometimes corn.

Every time I call her on the phone she usually mentions something about her garden. Usually about how she’s having such a hard time keeping the pesky groundhogs away or how she’s gonna try to plant a new vegetable come spring (she never does lol).

Growing up I use to love to meander through the rugged rows of tomatoes. She had them staked up so cleverly uses pieces of sticks held together with shreds of old cloth.

She’d can most of the tomatoes, give them away or make big batches of sauce.

Have you ever had fresh spaghetti sauce? Well my family’s favorite recipe for fresh spaghetti sauce starts with this recipe for fresh tomato sauce! IT. IS. SO. GOOD. That’s what we’re going to be making today! You’ll find all kind of things to throw this sauce into, trust!

This isn’t just any ol tomato sauce though. I’m talking tomato sauce made with a variety of fresh tomatoes roasted to perfection, tons of garlic, onions, fresh herbs, oh and WINE!

This fresh homemade tomato sauce is so good you’ll be perfectly content with using it for spaghetti sauce, but hold tight.

The complete spaghetti sauce recipe is coming next and it’s totally worth it when you marry the deep rustic flavors of the roasted tomato sauce with the freshness of fresh stewed tomatoes and all of ther other ingredients to create the best spaghetti sauce ever!

This fresh tomato sauce does require a bit of work as opposed to just cracking open a can but at least it’s crazy easy work. I usually make the tomato sauce one day and then the spaghetti sauce the next. Spaghetti sauce always taste better the next day anyway ya know!

This tomato sauce recipe is a family favorite and it simply just does not compare to the canned version. I put it in EVERYTHING from spaghetti sauces, lasagna, ziti, anything that asked for canned tomato sauce.

I find it amazing how such a large bunch of fresh tomatoes dwindle don’t into only 4 cups of homemade tomato sauce. Yes March is a bit out of season to be making homemade tomato sauce but they were on sale (which never happens for this time of year) so I just had to snatch them up!

I HIGHLY advise making this when tomatoes are in season because the taste is magnified x100, seriously!! But sometimes the heart just wants what it wants : )

What are Capers?

You might be wondering, “What are capers, anyway?” Well, these green, pea-sized balls are actually pickled flower buds! They come from a plant called capparis spinosa, or more simply, the caper bush (check out this page to learn more about it!). Before they start to blossom, the buds are picked and soaked in brine or packed in salt. You can find them near the olives or pickles in most grocery stores.

You might see another type of capers next to the caper buds on the supermarket shelf: caper berries. They are larger, about the size of a small olive. The pickled berries have a similar flavor to the buds, but their texture is seedier and tougher.

Jack and I have loved eating caper berries on our trips to Italy, but at home, I most often cook with the smaller, more tender buds. If I have caper berries on hand, I might add them to an appetizer board or toss them into certain salads. But for most of my capers recipes, the buds are the way to go.

Pot Roast Your Key Ingredient: NESCO 18 Qt. Roaster Oven or NESCO Slow Cooker Grocery Ingredients: 2 (5 to 6 lb) pot roast 6 large onions, cut in half 20&hellip

Our Cabbage Rolls (Galumpkey) recipe will take you back to suppertime at Grandma’s house. Savory, meaty, and stuffed with flavor, this classic comfort meal fits right in at the dinner table. The NESCO 18 Qt. Roaster Oven simmers rolls to plump perfection on its own in just a few hours, so you can spend time entertaining guests. For leftovers, this delicious galumpkey reheats beautifully.

Do I Need To Wash Brussels Sprouts Before Roasting?

I always plant a few Brussels Sprouts plants in my garden every year. They grow tall and are kind of alien-looking.

When September comes around I go out and pick all the 'sprouts' off the plant (and then wish I had planted a few more because I can't get enough of these things).

Brussels sprouts are great because they're so easy to prepare. All you have to do is wash them, remove any damaged outer leaves and cut them in half (or quarters - depending on their size).

Cutting them into a relatively even size will ensure they all cook evenly.

  1. Heat the oven to 400 degrees before chopping the sprouts.
  2. Once they're all cut place them on a roasting pan and drizzle them with 2 Tbsp. of olive oil.
  3. Toss the sprouts in the oil and then sprinkle 2 tsp. of garlic powder, ¼ tsp. kosher salt and pepper over the top.
  4. Once the sprouts are tossed in the oil and spices pop the pan in the oven and roast for 15 minutes.

Rustic pumpkin, ricotta and caramelised onion tart recipe

The delicious partnership of roasted pumpkin, ricotta and caramelised onion makes this a great summer tart to take to a picnic in the park. It will only take moments to assemble once you have made the pizza dough and filling.

You may have excess pizza dough. This can be wrapped and refrigerated for later use.


  • 750 g plain flour
  • 40 g dried yeast
  • 0.25 tsp caster sugar
  • 0.25 tsp salt
  • 400 ml tepid water
  • 2 tbsp olive oil
  • 26.5 oz plain flour
  • 1.4 oz dried yeast
  • 0.25 tsp caster sugar
  • 0.25 tsp salt
  • 14.1 fl oz tepid water
  • 2 tbsp olive oil
  • 26.5 oz plain flour
  • 1.4 oz dried yeast
  • 0.25 tsp caster sugar
  • 0.25 tsp salt
  • 1.7 cups tepid water
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 3 large red or brown onions, thinly sliced
  • 0.25 tsp salt
  • 2 tbsp light brown sugar
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 3 large red or brown onions, thinly sliced
  • 0.25 tsp salt
  • 2 tbsp light brown sugar
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 3 large red or brown onions, thinly sliced
  • 0.25 tsp salt
  • 2 tbsp light brown sugar
  • 2 tbsp balsamic vinegar
  • 750 g pumpkin, seeded, peeled and chopped into 3cm pieces
  • 250 g English spinach
  • 1 kg fresh ricotta cheese
  • 25 g grated parmesan
  • 2 eggs, at room temperature, lightly beaten
  • 26.5 oz pumpkin, seeded, peeled and chopped into 3cm pieces
  • 8.8 oz English spinach
  • 2.2 lbs fresh ricotta cheese
  • 0.9 oz grated parmesan
  • 2 eggs, at room temperature, lightly beaten
  • 26.5 oz pumpkin, seeded, peeled and chopped into 3cm pieces
  • 8.8 oz English spinach
  • 2.2 lbs fresh ricotta cheese
  • 0.9 oz grated parmesan
  • 2 eggs, at room temperature, lightly beaten


  • Cuisine: Australian
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 30 mins
  • Cooking Time: 70 mins
  • Serves: 8


  1. First, make the dough. Place the flour, dried yeast, sugar and salt in the bowl of an electric mixer fitted with a dough hook attachment. Add the tepid water and oil and mix on low speed until combined. Knead the dough at this speed for approximately 5 minutes or until smooth and elastic.
  2. Remove the bowl from the mixer, cover with plastic wrap and set aside in a warm place until the dough doubles in size, approximately 30 minutes.
  3. Remove the dough from the bowl and place on a lightly floured surface. Knead for 30 seconds until the dough is its original size. Shape the dough into a ball, and press lightly to flatten.
  4. Now make the caramelised onions. Heat the oil in a large deep frying pan over low heat. Add the onions and salt and cook for 15–20 minutes until softened. Stir frequently to prevent them from browning.
  5. When the onion is cooked and lightly golden, stir in the sugar and vinegar. Continue to cook over low heat for a further 5–10 minutes, stirring occasionally, until sticky and caramelised.
  6. Now do the rest. Preheat the oven to 180°C. Line a baking tin with baking paper. Toss in the pumpkin cubes with enough oil to lightly coat. Roast for 20 minutes or until tender. Remove from the oven and leave to cool.
  7. Sauté the spinach in a frying pan over high heat for 1–2 minutes until wilted, leave to cool, then use your hands to squeeze dry.
  8. In a large bowl combine the ricotta, parmesan, eggs and salt and pepper. Fold through the pumpkin, spinach and 125g of the caramelised onions.
  9. Line a baking tray with baking paper. On a lightly floured surface, roll out enough pizza dough so that you have a base 40cm round and 5mm thick.
  10. Transfer the rolled dough to the prepared tray. Spread the ricotta mix over the pizza dough leaving a 5cm border. Gather the edge of the dough and drape back over the filling to create a ruffled look.
  11. Bake for 40–45 minutes or until the crust is golden brown. Drizzle with olive oil and serve. This is delicious served hot or at room temperature.

The Cook + Baker by Cherie Bevan and Tass Tauroa (Murdoch Books, £20.00). Photography by Chris Chen.

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AeroPress coffeemakers brew loyal fans

As far as coffee brewing devices go, the AeroPress isn’t exactly sexy. It lacks the elegance of, say, a Japanese ceramic cone dripper or the classic Chemex glass carafe. So who would have imagined that two tubes of clear copolyester plastic fitted with a gawky black plunger could attract a cult following of coffee lovers from here to Oslo?

Since its introduction in 2006 by engineer and Stanford University lecturer Alan Adler in Palo Alto, Calif. (who also invented the Aerobie flying ring), home brewers have raved about the AeroPress on online coffee forums.

Fanatics have his-and-hers AeroPresses and won’t travel without them, not even to friends’ dinner parties. “I almost can’t drink anybody else’s coffee,” says AeroPress buff and cookbook author Janet Fletcher. Lately, even some gadget-obsessed baristas swear by it.

The AeroPress looks and works like a syringe or simple piston pump (the joke is that it resembles a male enhancement device) and has been described as a cross between a French press and a manual drip brewer. Basically, you place a cap and paper filter at the end of one tube and fill it with coffee and hot water, give the slurry a stir, then insert the plunger and press the liquid into a cup.

“Honestly, it’s one of those things that is kind of odd because coffee professionals like to see things that are glass and ceramic and … a little bit more complicated and less of a novelty,” says Ben Kaminsky, director of espresso and quality control at Ritual Coffee Roasters in San Francisco. “But the AeroPress, it just is one of the best brewing devices [for filter coffee] that you can buy.”

Other pros say that it is easy to use and makes a clean, smooth cup of coffee without any sediment in a short amount of time. (It’s also easy to clean, notes Kaminsky. “It has its own built-in squeegee, which is kind of brilliant.”)

It has caught on in cafes across Europe and at least a few in the U.S., Japan and Canada, has given rise to an AeroPress World Championship and local competitions too (it’s been a monthly event at one Caffe Fresco in Tokyo), and has spurred a secondary market of accessories — filters and stands and other accoutrements. Coava Coffee in Portland, Ore., for example, sells a reusable stainless steel AeroPress filter called the Disk.

Jeff Verellen, a barista and roaster at Caffenation in Antwerp, Belgium, is working on prototype weights in Carrara marble, iron and stone to place on top of the plunger so that you don’t have to do the work of applying your own pressure.

“The different weights will be used to time the pressing,” he says. “Depending on the grind and coffee, there are different times and pressures needed to extract the most out of each different coffee. This is also to achieve consistency in a commercial setting … and also to save time. The marble also looks nice.”

Ritual’s Kaminsky showed up in Los Angeles this month with his AeroPress in a regional competition for the first-ever Brewers Cup a manual-brew contest that will be part of the U.S. Barista Championship. He also has competed in the World AeroPress Championship — a contest started by Norwegian coffee guru Tim Wendelboe, an AeroPress proponent (who also happens to be Norway’s leading distributor).

Watching coffee drip — and making a contest of it — sounds sort of absurd, but as Kaminsky points out, “whatever brewing method wins [at the national and world Brewers Cup], you’ll see a lot of people start using it, probably at the exact same specs.”

Those specifications refer to what makes the AeroPress appealing to coffee wonks — the ones who use a refractometer and the ExtractMoJo iPhone app to measure brew strength and extraction yields. It’s easy to play with the ratio of coffee to water, grind size, water temperature and brew time, encouraging endless experimentation. (The website features several AeroPress instructionals.)

“It is incredibly flexible,” says James Hoffmann, director of Square Mile Coffee Roasters in London, which hosted last year’s AeroPress Championship. “If you want to brew short, strong cups of coffee, it can do that. If you want more of a drip-style brew, it does that very well also.”

Many aficionados don’t follow the directions that come with the AeroPress (some take particular issue with the recommended coffee amount and water temperature). Adler stands by his method: “People are shocked that we’re brewing at 175 [degrees]. Use whatever temperature you like, but you owe it to yourself to at least try 175.”

Adler, who notes that the AeroPress is Aerobie Inc.'s bestselling product, says he started tinkering with the idea of a coffeemaker because he was frustrated by how difficult it was to brew a single cup of good-tasting coffee.

Among his first experiments (with a Melitta dripper) were with the temperature of the water: He landed on 175 degrees. Then he started stirring the coffee grounds and hot water together before filtering. But it still took too long to brew through, 4 or 5 minutes. “When it finally did stop dripping, there seemed to be a lot of good stuff in there, and I would press on it with the back of a soup spoon to squish that good stuff into the cup. That’s where I got the idea of pressure,” he says.

The invention has brought out the brewing hacker in coffee geeks (especially since “over-" and “under-extracting” became buzz words in barista circles). For a while, the inverted method was gaining steam among AeroPressers — turning it upside down so that liquid doesn’t start dripping through the filter right away.

Wendelboe says he prefers to use it “the traditional way”: right side up “but with a properly rinsed filter and preheated AeroPress” (rinse or run a “blind” press with hot water). “If you put the plunger on while extracting, there is very little coffee that drains from the press due to the vacuum effect it creates.”

Recipes for AeroPress coffee are mind-bogglingly varied and specific. Use 13 grams of coffee, or 20? Grind it slightly finer than filter grind, or slightly coarser? Pour water that’s at 185 degrees, or 190, or 200? Rotate the base while pouring? Cut your own paper filters so that they’re slightly oversized and cover the side holes of the filter cap? Brew — sorry, extract! — for 30 seconds, or 1 or 2 minutes?

The point is, to each his own cup of coffee — sort of. The ideal cup, if you’re measuring, has a brew strength of 1.15% to 1.5% (of total dissolved solids) and an extraction rate (of coffee flavor components) of 18% to 22%, as promoted by the Specialty Coffee Assn. of America. But how you get there is up to you.

Italian Herb Asiago Cheese No-knead Bread by Plays Well With Butter

With only 5 ingredients and less than 10 minutes of prep time, this homemade bread could not be easier to whip up. Plus, it pairs perfectly with any of your favourite fall soups. Find the recipe from Plays Well With Butter here.

Watch the video: καλαμπόκια βραστά και ψητά στο σχαροτήγανο cuzinagias Boiled corn u0026 grilled (July 2022).


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