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The Wood-Fired Blog

A Novel of Ancient Rome

Jan 14, 2013

You know that I have always found ancient Rome interesting (to this day I get a kick just thinking about the wood ovens in Pompeii), and so does my wife — who recently published a historical novel on Galla Placidia, empress of Rome in the mid 400’s. She started researching the book when we were living in Florence, and has now put the finishing touches on the novel, and has... Read More

New Fire Within Workshops

Jan 14, 2013

Our good friends at The Fire Within (Bolder, CO) will be holding a new workshop targeted at everyone who is thinking of getting into wood-fired oven catering. They’ve been doing this for years, and they make great trailer ovens (in lots of different shapes and sizes for different types of catering), they exclusively use Forno Bravo ovens (yay), and their workshops provide a great deal of practical, hands-on information that... Read More

Wood-Fired Pizza Truck and Snow

Jan 14, 2013

Wood-Fired Pizza Truck and Snow I really like this one. Chris Woodbeck Ilion, NY Best way to melt snow is with fire. Read More

wood-fired newsletter January 2013

January 2013 | No. 46; We’ve Moved & Kale-Leek Gratin

Jan 13, 2013

Welcome to our Wood-Fired Newsletter January 2013 Happy 2013 from Forno Bravo! We hope this newsletter finds you well and enjoying the new year. It’s been a busy but exciting time for us, as we have moved into our new facility. Read more about our new space at right. Our photo contest, winter edition, continues. We’ve received some excellent entries of beautiful ovens showcased in the snow and look forward... Read More

Cooking in a Foreign Oven

Jan 10, 2013

For years I have been taking advantage of travel to experiment with different flours and ovens, so it was fun this Xmas season working with British grains and a European-style convection oven in the house that we rented for a week. Of course, it is easy to make fun of any country’s supermarket bread, and British bread is no different. Supermarket bread is really awful. So I bought a bag... Read More

roasted duck

Slow-Roasted Duck Breast With Rhubarb-Savory Compote

Jan 09, 2013

The bright acidity of rhubarb is a great counterpoint to the meaty richness of duck breast. This is a wonderful dish for the wood oven, because that faint lick of smokiness infused in both the meat and the compote really ties everything together. It’s also very simple, but the depth of flavor will make it seem as if you worked on the dish for hours. Savory is delicious, underused herb... Read More

braised shell beans

Braised Shell Beans With Parmesan Broth

Jan 09, 2013

There’s nothing like fresh shell beans, in my opinion. No matter what you do, you can’t get the same result with canned or dried beans. Cooked properly, the texture and flavor can’t be beat. I used cranberry beans for this recipe, but you could substitute just about any fresh shell bean you can get your hands on. And if you weren’t already, hopefully this recipe will be a wake-up call... Read More

braised beef

Braised Beef “au Chasseur”

Jan 09, 2013

Don’t let the fancy name fool you – what we’re talking about here is pot roast. I took my inspiration for the flavors in this dish from the classic French sauce chasseur, or hunter sauce, so I thought I’d give credit where it’s due. Sauce chasseur is a hearty amalgam of tomatoes, mushrooms and wine, so I have all those flavors working here, plus a couple more just because. This... Read More

seared beef tenderloin

Seared Beef Tenderloin With Black Sheep Cheese and Roasted Tomatoes

Jan 09, 2013

This is one of those dishes that isn’t really a dish at all – just a confluence of good ingredients that happened to be at hand, with the end result being something beautiful and delicious. You’ll never really be able to recreate this dish: My tomatoes were grown by a family friend, and my cheese came from a farm that anyone outside of Illinois isn’t going to have access to.... Read More

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