Wolf WGCO120S Cookbook

MASTERING YOUR KITCHEN

Countertop Oven

Techniques, Recipes, and More

MASTERING YOUR KITCHEN

Countertop Oven

Techniques, Recipes, and More

5 Welcome to Wolf Gourmet

7 The WOLF GOURMET Countertop Oven

8 Start Here: Mise en Place

Contents

BAKE: GOOD FOR EVERYTHING, FROM BREAKFAST TO DESSERT 10

12 Baked Eggs with Herbs and Cream

14 Whole Salt-Baked Fish with Lemon and Dill

17 Zucchini-Fennel Gratin

19 French Toast Bread Pudding with Crunchy Almond Streusel

21 Pavlova with Berries

24 Chocolate Cake with Cocoa Buttercream Frosting

ROAST: IT’S ALL ABOUT HIGH HEAT 26

29 Roast Chicken with Garlic and Lemon Pan Gravy

31 Beef Tenderloin with Herb-Horseradish Crust and Red Wine Pan Sauce

34 Braised Pork Shoulder

37 Roasted Cauliﬂower with Cumin and Lemon

38 Roasted Grape Sundae

BROIL: A SURPRISINGLY VERSATILE WAY TO COOK 40

42 Broiled Feta with Roasted Tomatoes and Warm Pita Triangles

44 Baked Rice with Sausage and Peppers

46 Smoky Lime-Glazed Salmon

49 Broiled Lamb Chops with Rosemary and Garlic

50 Macaroni and Cheese with Bread Crumbs

PROOF: LIKE A SPA FOR BREAD DOUGH 52

53 Multigrain Bread

55 Parker House Rolls

TOAST: IT’S FOR MORE THAN JUST BREAKFAST 58

60 Roasted Pear and Shaved Pecorino Crostini

62 Roasted Tomato Soup with Cheesy Garlic-Parmesan Crostini

MENUS 64

WELCOME TO WOLF GOURMET

Since joining Sub-Zero, a third-generation

family-owned company, in 2000, Wolf has

brought its professional-quality ranges to people

like you: passionate home cooks. We know that

you can think of no better way to spend a day

than preparing a meal for your friends and family.

With Wolf Gourmet, we’re thrilled to bring our

trademark level of workmanship, attention

to detail, and sleek design to other parts of your

kitchen. Through relentless testing and tweaking

by designers and engineers who love to cook

as much as you do, we have created a line of

knives, cookware, and countertop appliances that

will help you cook better and more joyfully than

you ever thought possible.

THE WOLF GOURMET COUNTERTOP OVEN

Bronzed, juicy roast chicken;

spoon-tender pulled pork;

decadent and comforting mac and

cheese; dinner party-worthy

chocolate layer cake. These are

just a few of the many things

you can make in your new

countertop oven. Oh—and

of course, let’s not forget about

toast, too, but really, this oven

is so much more than a toaster.

Like a standard oven, the countertop oven

bakes, roasts, and broils. Because it is smaller

than a standard oven, it preheats faster and

doesn’t heat up your kitchen the way an

ordinary oven does. It has a sturdy, adjustable

rack so you can better control your cooking.

It includes a warming function to help keep

your dinner rolls hot until they’re ready to serve

and a prooﬁng mode, which provides a warm,

draft-free environment for yeast dough to rise. It

also has an integrated temperature probe to let

you know when your chicken or beef tenderloin

is roasted to perfection (no more constantly

opening the oven to check!) and a convection

feature to help you create richly browned meats

and evenly baked cakes.

The oven’s sleek brushed stainless-steel and

professional-inspired design will ﬁt right into any

kitchen, and it looks good from every angle.

We added large, ﬂat, clearly labeled buttons; an

easy-to-read digital display, and Wolf Gourmet’s

signature red knobs for controlling time and

temperature. All these features are attractive,

of course, but they also work together to make

the oven so intuitive to use, you barely need

to think about it. Once you start using this

oven, you may start to wonder how you ever

cooked without it.

INTRODUCTION | 9

START HERE: MISE EN PLACE

Simply put, mise en place

is French for “put into place.”

Practically speaking, it means to chop and measure all the ingredients that you’ll be cooking with before you start cooking. This helps streamline your prep and maximizes the pleasure of making a meal.

The ﬁrst step to mise en place is an easy one: read the recipe prior to cooking it. Recipes are road maps, designed to help you go from a set of disparate ingredients to a stellar, perfectly prepared dish. A great way to learn how ingredients and the cooking method work together is to follow the recipe to the letter the ﬁrst time you make it. The second time you make the recipe, you can veer from the instructions, making ingredient substitutions and other changes that reﬂect your preferences and tastes. Since you have already made the recipe once, you’ll be able to anticipate how the changes you make will inﬂuence the overall dish.

10 | COUNTERTOP OVEN

Here are a few more tips that can help you cook smarter, more confidently, and more efficiently.

1. Before you begin, read the recipe all the

way through. (It actually doesn’t hurt to read it

through twice!)

2. Mise en place everything you can before you

start cooking. Have your ingredients sliced, diced,

and portioned before you start cooking to ensure

that everything is where you need it, when you

need it.

3. Work cleanly. If you have multiple cutting

boards, use each of them for a different type of

food—for example, cut meats on a dishwasher-

safe plastic board, bread and fruit on a wood or

cork board, and vegetables on another wood or

plastic board. (And if using one cutting board for

all your chopping needs, start with the vegetables

and end with raw meats so you don’t have to wash

the board between ingredients.) Always wipe down

your cutting board and wash your hands between

prep tasks, and wash your board in hot soapy

water when you’re ﬁnished. To remove the tough-

est odors, give the board a scrub with a lemon half

or some distilled white vinegar, then rinse with hot

soapy water. Stand the board on its edge and allow

it to air-dry between uses. Never return cooked

food to a dirty cutting board. When doing dishes,

wash your cutting board in an empty sink so you

don’t contaminate other dishes or dishwater.

4. Work neatly. If your workspace is cluttered, so

is your mind. Stop every once in a while to clear

the onion skins, carrot peels, and beef trimmings

from your cutting board. (To make this super easy,

place a bowl for trimmings at the top of the cutting

board.) Wipe down the countertops and clean up

any spills as you go. The minute or so it takes to

clear the board and reset your workspace will reset

your brain as well. If you can wash a couple of

dishes while the roast is in the oven and one or two

more while the sauce reduces, even better. When

you clean as you go, you’ll ﬁnd you have little to do

at the end of the day but wash a wineglass or two.

START HERE: MISE EN PLACE | 11

BAKE

GOOD FOR EVERYTHING, FROM BREAKFAST TO DESSERT

When you need gentle, even heat and you’re not looking for

deep browning, BAKE will be your go-to mode.

This mode is for so much more than baked goods. You’ll choose BAKE when intense

browning isn’t a priority. For example, BAKE mode works well when cooking whole ﬁsh or

making gratins, bread puddings, and other casseroles (until, perhaps, you broil the top).

Use the BAKE mode as is, or activate the convection feature for extra fast and even cooking. With either mode, the integrated probe comes in handy to monitor internal temperatures.

And don’t forget, this oven isn’t just for small batches. We designed the countertop oven with cooks in mind—not only can it hold a 12-cup mufﬁn tin, a 10-inch pie plate, and two 9-by-5-inch loaf pans, but it can also accommodate a Bundt pan and even a 9-by-13-inch baking dish. Some Dutch ovens, including the WOLF GOURMET Dutch oven, ﬁt as well.

12 | COUNTERTOP OVEN

BAKED EGGS WITH HERBS AND CREAM

Serves 4

Oven setting: CONVECTION/BAKE

Baked eggs, sometimes called shirred eggs, look impressive and are simple to prepare.

If you don’t have ramekins, you can use small oven-safe bowls. If your ramekins or bowls happen

to be smaller than six ounces, just add one egg and one tablespoon of cream to each.

1 tablespoon plus 1 teaspoon unsalted

butter, softened

1 tablespoon ﬁnely chopped fresh tarragon

8 large eggs

1. Preheat the oven to CONVECTION/BAKE

450°F. Grease four 6-ounce ramekins with the

softened butter and sprinkle a little of the tarra-

gon into the bottom of each ramekin. Carefully

crack 2 eggs into each ramekin, being careful

not to break the yolks. Drizzle 2 tablespoons

of cream over each serving, and season with a

few pinches of salt and pepper.

2. Place the ramekins on the WOLF GOURMET

baking pan and bake the eggs until the

whites are set but the yolks are still runny,

9 to 10 minutes. (The eggs go from runny

to hard-cooked very quickly so check them

often to prevent overcooking.) Remove

the baking pan from the oven. Sprinkle each

ramekin with chives and serve.

VARIATION: PROVENÇAL BAKED

•

EGGS

Substitute chopped fresh basil for the tarragon

and divide 1⁄4 cup chopped roasted red bell

peppers among the bottom of the ramekins.

⁄2 cup heavy cream

Kosher salt

Freshly ground black pepper

2 teaspoons ﬁnely chopped fresh chives

Crack the eggs over the roasted peppers and

bake as instructed. Omit the chives and

sprinkle with 1 teaspoon grated Parmigiano-

Reggiano cheese.

VARIATION: SMOKY HAM AND

•

CHEDDAR

Omit the tarragon. Divide 1⁄4 cup ﬁnely chopped

Black Forest ham and 1⁄4 cup shredded sharp

cheddar among the bottom of the ramekins.

Crack the eggs over the ham and cheese and

proceed with the recipe as instructed.

PRO TIP

Making baked eggs is a great way to use up

the odds and ends you have in the fridge, like

leftover roasted or steamed vegetables or that

last cup of baby spinach. Just make sure that

the vegetables you use are cooked before you

add them to the ramekins, and crack the eggs

over the top.

14 | COUNTERTOP OVEN

WHOLE SALT-BAKED FISH WITH LEMON AND DILL

Serves 2

Oven setting: CONVECTION/BAKE

In this recipe, salt seals in moisture to gently steam a whole ﬁsh and season it ever so gently.

This recipe can be used to cook any smaller whole ﬁsh you ﬁnd at the market, too. The integrated

probe (read more about the probe on page 27) will tell you when the ﬁsh is cooked perfectly.

One whole 11⁄2-pound ﬁsh, such as branzino,

trout, or red snapper, cleaned

16 fresh dill sprigs

1 lemon, half sliced into rounds and

half cut into wedges

8 cups kosher salt

4 large egg whites

1. Preheat the oven to CONVECTION/BAKE

375°F. Stuff the cavity of the ﬁsh with 4 dill

sprigs and the lemon slices and set aside.

2. Stir the salt, egg whites, and 3⁄4 cup water

together in a large bowl until the salt is moist-

ened and feels like wet sand. Spread out about

2 cups of the wet salt mixture onto the bottom

of a 9-by-13-inch baking dish (an oval casserole

dish also works nicely), packing it down into a

solid, even layer. Lay 6 dill sprigs on top of the

salt. Gently lay the ﬁsh on top of the dill and

cover the ﬁsh with the remaining 6 dill sprigs.

3. Insert the temperature probe into the ﬁsh just

behind the head, then cover the ﬁsh with the

remaining salt mixture, packing it down ﬁrmly

so that the ﬁsh is completely encased from

head to tail. Adjust the probe, being careful not

to crack the salt crust, so it lies horizontal with

the ﬁsh, its sharp end pointing toward the tail.

4. Place the ﬁsh in the oven and insert the probe’s

plug into the probe jack. Set the probe tem-

perature for 140°F and bake until the probe

temperature chime sounds, about 20 minutes.

5. Remove the ﬁsh from the oven and remove

the probe. Immediately use a serrated knife to

carefully cut away the salt crust from the ﬁsh,

discarding the salt crust as you go. Remove

and discard the dill and lemon slices. Transfer

the ﬁsh to a serving platter and brush away any

salt still adhering to the skin. Serve with the

lemon wedges.

VARIATION: TARRAGON AND

•

FENNEL

Substitute fresh tarragon sprigs for the dill

and 1 small trimmed, sliced fennel bulb for the

lemon slices. If the fennel has fronds, use the

feathery parts along with the tarragon.

VARIATION: SALT-BAKED

•

POTATOES

Substitute 12 small potatoes or 4 medium

potatoes (russet and Yukon Gold potatoes

work best) for the ﬁsh. Substitute 12 fresh

thyme or rosemary sprigs for the dill. Proceed

with the recipe as instructed (you don’t use the

temperature probe here). Bake the potatoes at

400°F for 40 minutes for small potatoes and

1 hour for medium ones.

WHAT ELSE CAN YOU

BAKE IN SALT?

The method works wonders with whole ﬁsh

and potatoes, but you can also try it with thick

ﬁsh ﬁllets, a whole chicken, and other ﬁrm root

vegetables, like beets and parsnips.

BAKE | 17

ZUCCHINI-FENNEL GRATIN

Serves 4

Oven setting: CONVECTION/BAKE

As they gently bake in heavy cream, zucchini and fennel become silky soft before

they’re topped with a layer of crispy panko. If you close your eyes as you eat

this luscious gratin, you’ll swear you’re in France.

4 teaspoons extra-virgin olive oil

2 medium zucchini, thinly sliced into rounds

1 small fennel bulb, trimmed, cored, halved

lengthwise, and thinly sliced

1 small red onion, halved and thinly sliced

⁄2 teaspoon kosher salt

1. Preheat the oven to CONVECTION/BAKE

425°F. Place the oil, zucchini, fennel, onion,

salt, and pepper in a 21⁄2-quart casserole dish

and toss to combine. Bake until the vegeta-

bles are just tender and begin to brown, about

25 minutes.

2. Whisk together the cream and nutmeg in a

small bowl and pour over the vegetables.

Sprinkle the Gruyère evenly over the top and

bake until the cream begins to bubble, about

15 minutes. In another small bowl, combine

the panko and the Parmigiano-Reggiano.

Remove the baking dish from the oven and

sprinkle the panko mixture evenly over the top.

Bake until the crumbs are golden brown, about

10 minutes. Remove from the oven and let

stand for about 15 minutes before serving.

VARIATION: SWEET POTATO GRATIN

•

Whisk together the cream, 1 teaspoon ground

cinnamon, and 1⁄4 teaspoon ground cloves in a

⁄2 teaspoon freshly ground black pepper

11⁄4 cups heavy cream

⁄4 teaspoon ground nutmeg

1 cup shredded Gruyère cheese

1 cup panko crumbs

⁄2 cup grated Parmigiano-Reggiano cheese

large bowl. Substitute 2 pounds peeled, very

thinly sliced sweet potatoes for the zucchini,

fennel, and onion. Add the sweet potatoes to

the cream and toss to coat. Turn the sweet

potato mixture into a small baking dish (omit

the Gruyère). Cover the baking dish tightly

with foil and bake until the sweet potatoes are

tender, about 30 minutes. In another small

bowl, stir together the panko and 2 table-

spoons melted unsalted butter, then sprinkle

it evenly over the potatoes and bake until the

potatoes are golden brown, about 20 minutes.

Remove from the oven and let stand for about

15 minutes before serving.

VARIATION: CRISPY BROCCOLI

•

GRATIN

Substitute 1 pound broccoli ﬂorets and stems

and 1 minced garlic clove for the zucchini and

fennel. Substitute 1⁄2 teaspoon chopped fresh

thyme for the nutmeg.

BAKE | 19

FRENCH TOAST BREAD PUDDING

WITH CRUNCHY ALMOND STREUSEL

Serves 8

Oven setting: CONVECTION/BAKE

Talk about a brunch dish worthy of company! This over-the-top bread pudding is

the perfect item to impress friends coming over for breakfast; that said, it’s just as fantastic

savored on an indulgent, lazy morning with the family. If you prefer, you can cut the recipe

in half and bake the bread pudding in an 8- or 9-inch square baking dish.

STREUSEL

1 cup all-purpose ﬂour

1 cup sliced almonds

⁄2 cup lightly packed light brown sugar

⁄4 cup granulated sugar

1 teaspoon ground cinnamon

⁄2 teaspoon kosher salt

1 stick (8 tablespoons) unsalted butter, melted

BUTTERED MAPLE SYRUP

1 cup maple syrup

3 tablespoons unsalted butter

2 tablespoons light brown sugar

⁄2 teaspoon kosher salt

1. Make the streusel: In a large bowl, stir together

the ﬂour, almonds, brown sugar, granulated

sugar, cinnamon, and salt. Stir in the butter and

then use your ﬁngertips to blend the streusel

until it forms uneven clumps. Set aside.

BREAD PUDDING

1 tablespoon unsalted butter, softened

1 loaf challah or brioche (about 12 ounces),

torn into uneven chunks

3 cups whole milk

2 cups heavy cream

8 large eggs

⁄4 cup maple syrup

⁄4 cup lightly packed light brown sugar

1 tablespoon vanilla extract

2 teaspoons ground cinnamon

1 teaspoon ground allspice

1 teaspoon kosher salt

⁄2 teaspoon ground nutmeg

⁄4 teaspoon almond extract (optional)

2. Make the bread pudding: Preheat the oven to

CONVECTION/BAKE 350°F. Grease a 9-by-13-

inch baking dish with the softened butter. Place

the bread chunks in the baking dish in an even

layer and set aside.

continued...

BAKE | 21

+ 46 hidden pages