Recipes

Prime Rib Roast
(Newsletter #1)

Prime Rib Roast - 5 pound roast (I use bone-in)
Make a thick paste using Olive oil, Red wine vinegar, Lemon juice, Oregano, Crushed garlic, Freshly crushed pepper and Salt. Rub all over roast and let marinate for 2 hours to several hours.

Place roast on a rack in a glass pan (Pyrex type), fat side up. Insert meat thermometer into the side of the roast (otherwise it may not fit into 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 fifteen or twenty minutes of baking so it will not blacken too much. For medium rare doneness remove the roast from the bakeoven at 125-130 degrees internal temperature (this takes my oven about 1 hour forty five minutes to 2 hours). Let stand for about 15 minutes before serving.

Cochinillo Asado or Roast Suckling Pig
(Newsletter #2)

Doug Catlin ("Creative Couple Chooses Tulikivi", Newsletter #2) is famous for his Roast Whole Suckling Pig but it can be difficult to find suckling pigs in Montana. Occasionally he orders directly from a local pig farmer or from Daragnan, a supplier of unique gourmet items in New Jersey (Phone: 973-344-0565). The following recipe works equally well with leg of lamb, prime rib of beef or whole chicken.

Rub an 8-pound whole suckling pig with halved and scored garlic, discard cloves. Drizzle the pig with olive oil and sprinkle with sea salt and fresh-ground black pepper. Poke holes in skin with toothpick to release fat and juices. After splaying the pig flat by cutting along the backbone, place it back-down in a clay cazuela or fired earthenware dish. cover tail and ears with foil so they don't burn and place in properly fired Tulikivi bakeoven. Rotate roast and baste every half-hour with accumulated juices, flipping the pig over after 45 minutes. Roast until internal temperature reaches 170 degrees Fahrenheit - usually 1 1/2 to 2 hours.

Patatas Panderas

Slice several baking potatoes very thin (Doug prefers Yukon Gold). In a cazuela, layer potatoes in concentric circles. Drizzle olive oil, salt, fresh-ground pepper and paprika over the potatoes. Add a layer of thin-sliced sweet onions. Repeat with several potato layers and spices. Bake for approximately one hour or until potatoes are done and have a crunchy top.

Berry Tartlets
As Prepared by Desiree at the Baking Demonstration
(Newsletter #3)

Pastry:
5 oz. butter
1/3 cup very fine sugar
1 egg
1 2/3 cup white flour

Patisserie:
1 cup whipping cream
1 1/8 cup milk
1 vanilla bean, split
5 egg yolks
1 tbsp. cornflower
1 cup very fine sugar

Jelly:
1 cup red berry syrup (Desiree used strawberry)
1 packet gelatin, softened in water
1 pound fresh berries (blueberries, raspberries, blackberries)

1. Prepare the tartlets. Cream the butter and sugar together.
2. Add the egg and flour. Mix until smooth.
3. Shape the pastry into a roll. cut into pieces and press them into greased tart tins.
4. Bake in a 400 degree oven for about 15 minutes. Cool on wire rack.
5. Prepare the patisserie. Place the milk, cream and vanilla bean in a saucepan. Bring to a boil.
6. Stir the egg yolk with a fork. Add the sugar mixed with the corn flour.
7. Pour on the hot cream and milk mixture, stirring continuously. then return to the saucepan.
8. Heat in a double saucepan until thick.
9. Leave to cool, stirring at times. remove the vanilla pod.
10. Dissolve the softened gelatin in some syrup. Add the rest of the syrup.
11. Spoon the cream into tartlets. Arrange a layer of fresh berries on top.
12. Brush the berries with the jelly.

Scrumptious Sandwiches for a Large Group
(Newsletter #4)

Your Tulikivi bakeoven can act as a "slow cooker". After you do your morning fire you can put a covered pot in your bakeoven and cook your stew or soup all day.

1-3 pound buffalo or beef chuck roast
1 – cup ketchup
– cup brown sugar
– cup red wine vinegar
2 tablespoons Dijon-style mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
– teaspoon salt
– teaspoon ground black pepper
– teaspoon garlic powder

In a large bowl combine all of the ingredients except the roast and stir well.

Place the roast in a large pot (a soapstone pot or cast iron pot is perfect). Pour the mixture over the roast. Cover and cook in your Tulikivi bakeoven for 8 to 10 hours. The meat literally falls apart!

Serve on rolls with spicy mustards or horseradish.

Oven Roasted Vegetables
(Newsletter #5)

3-4 medium potatoes
2-3 carrots, peeled
1 large onion
2 large tomatoes
1 medium zucchini
8-12 mushrooms
1-2 bell or Anaheim peppers, seeded
8 cloves garlic, peeled and halved
Salt and pepper to taste

1. Have oven heated between 375 - 425 degrees
2. Cut vegetables into stew size pieces into a large bowl.
3. Pour 2 - 3 T olive oil over the mixture along with 2 T chopped fresh or 2 tsp. dried oregano, basil, and thyme, 1 tsp pepper, 1 tsp. paprika, and 1 tsp. chili powder. Stir mixture well to coat all of the vegetables.
4. Spread on a large baking sheet or cake pan and place in oven.
5. Bake for 45 minutes, stirring every 15 minutes, until fork tender.
6. Garnish with parsley and salt & pepper to taste.

This recipe works well if it is added to a roast or a baking chicken for its last 30 – 40 minutes of cooking.

Ron’s Perfect Bakeoven Salmon
(Newsletter #6)

“Just last evening I baked wild salmon in my bakeoven. I put the fresh salmon, skin side down, on a shallow metal pan, brushed the salmon with melted butter and sprinkled it with sea salt. I put the pan right on the floor of the 475 degree oven and baked the salmon for 8 minutes. It was delicious.”

Prime Rib Recipe from the Haight Family
(Newsletter #7)

Build a fire in the bakeoven. Damper the fire so it shifts one color down.
This should get you to an oven temperature of approximately 400 - 450
degrees within 1 1/2 - 2 hours (temperatures as high as 500 degrees are
acceptable as we haven't found any detriment to the cooking process).
While you're watching the fire, prepare the prime rib as follows:

Prime Rib, roasting pan, kosher salt, whole mustard

Purchase a prime rib; have the butcher cut away the bones, but have
the bones tied back on for flavor in the roasting process.

Place the roast in a roasting pan on a bed of kosher salt. Use the whole
mustard to coat the top and sides of the roast and then cover with kosher
salt. Insert a meat thermometer and place in the preheated bakeoven.

Cooking time will vary (usually about 2 hours). Cook until the meat thermometer
reads approximately 130 degrees (a little lower than ”rare
beef“). Take the roast out of the bakeoven and let it rest for about 15 minutes.
The salt crust should come off as a shell. Break the salt crust
off of the roast and discard. Place the roast on a platter or carving board.
Carve, serve, and enjoy!

Please note that this roasting process will not produce drippings that can
be used for gravy as the salt seals the meat. We use Knorr's Brown Gravy
or Knorr's Au Jus for topping side dishes and potatoes.

Countertop & Tile Tips

Caring for Your Soapstone Counters
(Newsletter #3)

Over and over we receive calls from our customers telling us how happy they are that they chose soapstone for their countertops and or sinks. They "love the ambiance the soapstone brings to their kitchen and dining area," they find that they are "practically maintenance free" and find that the soapstone brings "a luxurious look" to their homes.

Soapstone has been used in American homes for over 300 years, not just for its attractiveness but for its many unique and functional characteristics. Its durability and its high resistance to acids and stains are just some of the qualities that are making soapstone the choice of many for countertops and sinks, once again.

Many ask, "Isn't soapstone too soft for countertops?" The answer is no. Although soapstone is easy to cut and shape, it is also very dense (more dense than granite) and is nonporous.

Scratches are inevitable but can be easily removed by sanding away the blemish with fine sandpaper. Soapstone countertops can resist red wine or lemon juice, yet oil can turn untreated soapstone splotchy. Although the oil does not soak into the stone the most common treatment to prevent splotching is to rub mineral oil over the surface of countertops and sinks once or twice each week during the first month after installation. The oil can darken but also enhance the color of the stone. Applying the oil wherever scratches have been sanded out will maintain a uniform appearance. Part of the charm of soapstone countertops and sinks is the rich, dark, satiny patina as they age.

Homeowners who wish to retain the light, fresh-from-the quarry look of their soapstone will need to apply liquid stone impregnators every few years. Click here for more information on WarmStone Fireplace & Design's custom soapstone sinks and countertops.

Tips for Counters
(Newsletter #8)

Doug Hargrave of Mid Atlantic Masonry Heat, told me about this wonderful product to protect and preserve your soapstone countertop. Holland Bowl Mill B’s Oil is the best thing I have found to treat your soapstone countertop. It works like mineral oil, but it's easier to apply, and it smells great too! Unlike the mineral oil, it dries fast.

B’s Oil Wood Preserver is completely food safe, made only from natural oils and beeswax. It penetrates the soapstone and leaves a soft protective luster. Some people like to use the B’s Oil Preserver for hand and body moisturizer as well. This product is also made for wood products. I recommend that you try this product on your soapstone countertop. If you would like more information about this product or would like to place an order call 1-800-774-1230 or visit them at their website www.hollandbowlmill.com.

Click here for more information on Cornerstone Masonry's custom
soapstone sinks and countertops.

Fireplace/Bakeoven Tips

Tulikivi Owners Can Bake in Their Fireplaces
(Newsletter #2)

A Bratrost is a clever device created so that all Tulikivi owners can enjoy the delicious benefits of baking or grilling in their soapstone fireplace. The stainless steel apparatus inserts into your firebox and you can bake, roast, or barbecue on it. When your fire has completely burned down to the coal state you can grill your steaks, bake your bread, or roast your chicken on it after the fire has completely burned out. The Bratrost comes in two sizes and cleans easily after use!

Bratrosts are available in Small and Large Sizes. Price $90
Contact us to place an order.

Tulikivi Fireplaces Can Also be Heated Electrically
(Newsletter #4)

Just think, you are going off for a ski weekend in the middle of January, the weather forecast is promising minus five degrees, you are certain that your water pipes will freeze during the two days that you are gone—voila! With a flick of a switch your electric coils in your Tulikivi are turned on and your fireplace produces the same comfortable radiant heat you experience when you burn a wood fire.

Electrical elements make your fireplace an all-around heater for your home or get-away cabin. The thermostat control enables you to choose the desired temperature and the timer switch enables you to gain savings by using the lowest electricity rates.

Contact us for more information on electrical heating elements for your fireplace.

Bake Oven Know-How’s
(Newsletter #5)

It takes two to three hours to get the bakeoven to the ideal temperature.

Fire your Tulikivi early in the day if the stove is cold; then do a double or triple firing directly in the bakeoven.

If a fire was built the night before simply build the fires directly in the bakeoven.

When the final firing has burned down, push the remaining ashes and coals down the ash chute with the coal rake.

Brush the remaining ash down the chute with a horsehair brush (do not use synthetic as it will melt) or wrap a dishtowel over the end of your coal rake or broom handle and use as a ”mop“.

Let the oven "soak" for 30-45 minutes before proceeding.

Use an oven thermometer or test the oven floor with a sprinkle of cornmeal. If it blackens quickly the oven is too hot and needs to soak longer.

Once your bakeoven is ready for baking or roasting it will retain proper baking temperatures for hours.

The temperature is not always critical for baking or cooking because of the even heat.

Spring Cleaning Time is Here
(Newsletter #9)

Spring cleaning is essential for your Tulikivi. This cannot be stressed enough. Wash the cast-iron parts with a mild solution of water and dishwashing detergent. If necessary gently scour with a fine steel brush or green non-abrasive scouring pad. Rinse and dry thoroughly with a clean soft cloth.

When fired properly, your Tulikivi produces minimal soot. However, poor draft caused by not emptying the ash pan, under-heating or using uncured or damp firewood can cause a soot buildup in the exchange channels leading to the chimney. To ensure that they are clean, run a vacuum nozzle through the soot channels.

After the last fire of the season, remove the ash pan and open the damper for air circulation. This helps prevent condensation and the dampers from sticking. A stuck damper is a problem you will not want to face if it happens.

Stock your firewood for next winter. Stack your cut firewood in a criss-cross manner so that air can circulate and take the dampness out of your wood. Dry, well-cured wood is the key to an efficient clean burning Tulikivi fire.

Feel Good About Burning Wood
(Newsletter #10)

The good old days of cheap fuel are disappearing in our rearview mirror at warp speed.

Oil is obviously a problem from start to finish. Natural gas is a limited and non-renewable resource that contributes to the green house effect like all other fossil fuels. Electricity has its own set of problems: dams, dirty burning power plants, and inefficient transmission grids. So what about wood? Wood is plentiful and renewable. With sound forest management and improved recycling programs wood can go a long ways in easing our national and personal energy woes.

We have learned that heating with wood can be complex. To reduce the impact of woodburning smoke, clean burning technologies like masonry heaters and high tech wood stoves are available. Clean burning technologies have dramatically reduced emissions from woodburning.

When wood burns cleaner, the fire produces more heat therefore reducing the amount of fuel necessary for home heating. Besides the obvious financial advantage, we all benefit from cleaner combustion technology.

Tulikivi’s unique contra-flow design and long flame path ensure almost complete combustion of wood smoke gases, creating an extremely clean fire with minimal emissions of particulate matter and carbon monoxide. Clean wood burning does not affect the atmosphere’s carbon dioxide balance. Whether wood is burned or rots on the forest floor the same amount of carbon dioxide is released into the atmosphere.

Do your part and burn your Tulikivi correctly—remember dry, well-split wood is the key to clean burning in your Tulikivi. It Is a Responsible Choice.