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Wood Fired Brussel Sprouts

Wood Fired Grill Kaléapeño Bacon infused Brussel Sprouts

Aug 17, 2015

Thank you, Jim King, for contributing this recipe! Wood Fired Grill Kaléapeño Bacon infused Brussel Sprouts 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Wood Fired Grilled Brussel Sprouts & Bacon Infused in a Kalèpeño sauce and fresh Jalapeños CourseAppetizer Servings Prep Time 10 1.5 hours Cook Time Bacon- 20 min- Brussel sprouts- 15 min Servings Prep Time 10 1.5 hours Cook Time Bacon- 20 min- Brussel... Read More

gf-pizza-post-four-square

Got Gluten

Jul 29, 2015

I’ve got to believe that most, if not all of us in the Forno Bravo community are fans of gluten. After all, it is what gives our dough structure, chew and texture. But there are those (1% of Americans) that truly are affected by Celiac Disease that need gluten-free options. With the upmost respect to those who have Celiac – don’t even get me started on the “gluten free” movement... Read More

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Tuscan Bread

May 26, 2015

This Tuscan style bread is made with a straight mix method. No need to activate the yeast or make a sponge prior to making this bread. Once baked, the loaf has a deep golden brown crust that softens as it rests and a chewy, moderately dense texture. I personally love using this bread for bruschetta or for my toast the morning after baking. The recipe is adapted from the King... Read More

strawberry-rhubarb-cobbler

Strawberry And Rhubarb Cobbler

Apr 05, 2015

Early spring means strawberries and rhubarb! No better reason to break out the cast iron and build the perfect cobbler to cap off a perfect night of pizza. Rhubarb adds a wonderful tartness to any dish but it is typically prized in desserts to balance the sweetness of other fruits, thus creating a desired sweet and sour effect. Shout out to my grandma on this one; she loved rhubarb. Hope... Read More

andouille sausage and pesto pizza

Andouille Sausage And Pesto Pizza

Mar 30, 2015

Andouille sausage originated in France and was brought to the US by German immigrants who settled in Louisiana. This smoked pork sausage is a staple of creole cooking and makes a great topping for pizza. If making your own sausage sounds like too much, one of my favorite versions that is readily available is D’Artagnan’s Andouille-Cajun style sausage. The sausage adds an intense kick of smoke and spicy paprika that... Read More

Rosemary Foccacia

Rosemary Focaccia

Mar 19, 2015

I’ve been craving last week’s sweet anise rolls since posting it on the community cookbook. I decided to take the craving as inspiration and turn it into a soft chewy herb laden focaccia. If you are not a fan of rosemary feel free to substitute your favorite herb or olives or even spike it up with a hit of chili flakes. Until next week, feast well! -Chef Bart Rosemary Focaccia... Read More

Sweet Anise Bread

Sweet Anise Bread

Mar 09, 2015

While my Forno Bravo oven hibernated in its snowy winter jacket this week, my business travel took me to Peru. I had the pleasure of working with a group of chefs from around the Caribbean, Central and South American markets. One of our days was spent exploring local ingredients, artisan producers and the cultural influences that have made Peruvian food a global force. We stopped at chef Eduardo Navarro’s Chaxras... Read More

Roasted Cauliflower

Roasted Cauliflower

Feb 14, 2015

Charred, steamed, raw, cut into steaks or florets or caramelized for a crave-able crunch, cauliflower has been enjoying a resurgence over the last couple years. I couldn’t resist taking a head of cauliflower, steaming it until tender, adding a miso, Asian inspired marinade and finishing it in the Forno Bravo oven. Roasted Cauliflower 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseAppetizer, Vegetables Roasted Cauliflower 12345 Votes:... Read More

Forno Bravo Oven

Gearing up for Thanksgiving

Nov 14, 2014

We recently did a segment on Chef Bart showing oven diversity.  Now that we are getting close to the Thanksgiving Holiday, you may want to make a turkey. Another recipe with a holiday feel to my palate is the Butternut Squash.   Read More

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