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Pisto Manchego - Forno Bravo Forum: The Wood-Fired Oven Community



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Pisto Manchego

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  • Pisto Manchego

    We usually do a version of this dish in the Wood Oven that leaves the vegetables in pieces, but doing a puree of these vegetables for a dip or spread sounds really good!

    This simple dish is a sort of pureed ratatouille, is found all over Spain on its own or accompanying meals (good with anything and everything).

    Serves 4 to 6 as a tapa or side dish

    4 ripe plum tomatoes
    2 small Japanese eggplants
    4 red bell peppers
    2 tablespoons olive oil plus ¼ cup
    2 red onions, not peeled
    Kosher salt and freshly ground black pepper

    Rub the tomatoes, eggplants, and peppers with the olive of oil and put them on a baking sheet, along with the onions. Roast in 375ºF oven for about 45 minutes, or until very soft (the onions may take longer). Allow to cool for 10 minutes or more, then remove the skin from the tomatoes and peel the onions. (If roasting the eggplants, follow that recipe to remove burnt skins) Cut the eggplants in half and scoop out the flesh. Roughly chop all the vegetables, then pass through a food mill into a bowl. Stir in the remaining ¼ cup olive oil and season to taste with salt and pepper.

    Serve on pan tostado (toasted bread).
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Pisto Manchego

    Excellent. That's a great recipe and it brings back some great memories. Thanks Jim.
    Pizza Ovens
    Outdoor Fireplaces


    • #3
      Re: Pisto Manchego

      That looks so good I wish I had the ingredients right now... Do you have any more tapas- style recipes? I'd love to be able to do a whole bunch of them for a party this summer.

      First I need to find those little casuela (?) dishes, though. I think they're sooo cool.



      • #4
        Re: Pisto Manchego

        Liz, check out the appetizer section of FB for some more tapa recipe's. (the tomato basil goat cheese and bake brie are favorites)

        Also, Penelope Casas books, she has some great tapa recipe's and the best book on Paella

        sigpicTiempo para guzarlos..... ...enjoy every sandwich!


        • #5
          Re: Pisto Manchego

          I'd seen the brie, but not the goat cheese. Oh that looks good. I'll check out the book too. Thanks!