• Kelly Ann

Live Deliciously

Wolf, Sub-Zero and Cove want you to live deliciously. Below you'll find a few recipes prepared on Wolf cooking products to help you enjoy every morsel life has to offer.

Perfect Prime Rib


2-6 pounds bone prime rib boned and tied

1 cup butter softened

5 cloves garlic minced

1 Tablespoon thyme finely chopped

1 Tablespoon oregano finely chopped

1 Tablespoon rosemary finely chopped

1 Tablespoon salt

1 teaspoon pepper


1. Remove the prime rib from the refrigerator at least 30 minutes before to bring it to room temperature. Preheat the oven to 450 degrees. Set your Wolf oven to cook at this temperature for 15 minutes, then set it to reduce down to 325 for the remainder of the cook time.

2. In a small bowl mix butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub all of the butter on the outside of your prime rib and place in a roasting pan or large skillet with the fat side up.

3. Cook for 15 minutes and reduce the temperature to 325 degrees. It is about 15 minutes per pound of meat. Bake until it reaches an internal temperature of 110 degrees.

4. Remove from oven and let it rest with foil for at least 20 minutes. The temperature will rise to 130 degrees for a medium rare prime rib.

Green Beans Almondine


1 1/2 lb fresh green beans, stems trimmed

1 tbsp olive oil

1 tbsp butter

2 tbsp minced shallot

Juice from 1 lemon (about 1/4 cup)

1/4 cup sliced almonds

Pinch sea salt

Pinch freshly cracked black pepper


1. Place trimmed green beans in a large skillet. Add a pinch of salt and enough water to just cover green beans.

2. Bring to a boil. Boil for 3-4 minutes, or until beans are bright green.

3. Drain and place green beans in an ice bath to stop the cooking process.

4. Meanwhile, heat oven to 400°F. Place almonds in a single layer on a baking sheet and toast about 5 minutes or until fragrant and lightly golden, careful not to burn. Remove from oven.

5. Using the same skillet as the green beans, melt butter and olive oil over low heat. Add shallot, salt and pepper to taste and cook, stirring, until fragrant.

6. Add lemon juice and continue cooking, stirring, until slightly thickened.Add beans back into skillet and cook until beans are warmed through, 5-10 minutes. If you prefer softer green beans, cook them a bit longer.

7. Remove from pan and arrange on a serving dish. Top with toasted almonds.

8. Serve immediately. Sauce can made a day in advance and kept in the refrigerator.

Juicy Whole Roasted Chicken


Whole chicken, about 3-4 pounds, patted dry (preferably left uncovered in the fridge overnight)

4 pats butter, cold

3 Tbsp olive oil

1 Tbsp rosemary, finely chopped

1 Tbsp thyme, finely chopped

1 Tbsp sage, finely chopped

1 tsp paprika

1 Tbsp garlic powder

1 Tbsp parsley flakes

Salt and pepper to your digression

1 stalk celery, cut in quarters

1 small onion, cut in quarters

1 apple, cut in quarters

1 lemon, cut in quarters

2 cups chicken broth

Aluminum foil


Preheat your oven to 350 degrees

1. Cut small slits in the skin at the bottom of the breasts and lift the skin on the breasts away from the meat using your fingers. Slide two pats of the cold butter on each side underneath the skin

2. Rub the entire outside of the bird with the olive oil

3. Take the celery stalks, 1 quarter onion, 1 quarter lemon, and 1 quarter apple and place them inside the cavity of the chicken.

4. Season the outside of the chicken liberally with the rosemary, thyme, sage, paprika, garlic parsley, salt and pepper.

5. Take a deep roasting pan with a wire roasting rack and place the remaining quartered fruits and vegetables on the bottom around the rack. Pour the chicken broth over the ingredients

6. Place the seasoned chicken on top of the roasting rack breast up, cover with foil and place into the oven. Remove the foil when there is about 30 minutes left of roasting.

7. Roast until the internal temperature of the bird reads 180 degrees, or about an hour and 15 minutes.

8. Let rest for about ten minutes before carving.

Creamy Corn Chowder


8 slices bacon, diced

2 Tbsp unsalted butter

1 medium yellow onion, diced

1/4 cup all-purpose flour

2 cloves garlic, minced

5 cups water

8 ears yellow sweet corn (husks and silks removed)

1 lb. yukon gold or baby red potatoes , sliced into 1/2 inch pieces

1/4 tsp dried thyme

1/4 tsp smoked paprika

salt and black pepper, to taste

1 cup half and half or heavy cream

handful of chopped fresh chives


1. Slice corn kernels off the cob and set aside.  Take each ear of corn and hold it over a bowl.  Use either the back of your knife or a spoon and scrape any remaining pulp and juice from the cobs.

2. Cook bacon pieces in large heavy bottomed pot (like a dutch oven) over MED heat.  Cook about 5-8 minutes, or until bacon is crisp.  Use a slotted spoon to remove to a paper towel lined plate and set aside.

3. Use a clean paper towel to absorb some of the bacon grease, reserving about 1 Tbsp of grease in the pot.  Add butter and melt over MED heat.

4. Add diced onions and cook about 5 minutes, until soft and translucent.  Add garlic and flour and cook about 1 minute, stirring often.

5. While whisking, pour in water and increase heat to MED-HIGH.  Add in corn, potatoes, thyme, smoked paprika, and salt and pepper.  Stir and bring to a low boil, then reduce heat to MED-LOW and simmer.

6. Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork tender.

7. Use an immersion blender to blend about half the soup until smooth.  Alternatively, remove about 3 cups of the soup to a blender and blend until smooth.  Stir the blended soup back into the pot.

8. Add in half and half, reserved corn juice, and about half the chives.  Stir in and heat through.

9. Serve sprinkled with remaining chives and cooked bacon pieces, if desired.

Tomato and Basil Risotto


7 cups well seasoned vegetable stock or chicken stock

2 tablespoons extra virgin olive oil½ cup minced onion

Salt to taste

2 garlic cloves, minced

1 pound tomatoes, grated Pinch of sugar

1 teaspoon fresh thyme leaves

1 ½ cups Arborio rice

Salt and freshly ground pepper to taste

½ cup dry white or rosé wine, such as Pinot Grigio or Sauvignon Blanc

½ pound additional sweet ripe tomatoes, finely diced (about ¾ cup)

¼ cup slivered fresh basil

¼ to ½ cup freshly grated Parmesan cheese (1 to 2 ounces)


1. Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.

2. Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan.

3. Add the onion and a generous pinch of salt, and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the grated tomatoes, sugar, thyme, and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.

4. Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Taste now and adjust seasoning.

5. Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Zesty Lemon Bars


1 cup all-purpose flour

1/2 cup butter, softened

1/4 cup confectioners' sugar

FILLING:2 large eggs

1 cup sugar

2 tablespoons all-purpose flour

1/2 teaspoon baking powder

2 tablespoons lemon juice

1 teaspoon grated lemon zest

Additional confectioners' sugar


1. In a bowl, combine the flour, butter and confectioners' sugar. Pat into an ungreased 8-in. square baking pan. Bake at 350° for 20 minutes.

2. For filling, in a small bowl, beat eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

17 views0 comments

Recent Posts

See All