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Fire-due - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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  • Fire-due

    Ok.. so I invented this last night, (using conventional oven) but have not tried in the WFO.... yet, when I do I will provide pictures!!!
    It's basically a fondue/tappas kind of thing.... ('fire-due' instead of 'fondue'....Geddit?)

    Appetizer - Serves 4

    items for dipping:
    2 Chorizo
    6-8 button mushrooms
    1 large red onion
    1 large red capsicum

    for the 'due
    1 cup cubed vintage (or sharp) cheddar cheese (or your favorite - YMMV)
    1tsp cornflour
    small knob butter
    1tsp snipped parsley
    a 'slug' of beer (1/2 cup??)

    Cut the Chorizo in diagonal slices, the onion into quarters the mushrooms in half and the capsicum into inch square chunks

    Place a small ramekin in the centre of a shallow roasting dish, and arrange the chorizo & vegetables around the ramekin.

    Add all the 'due ingredients into the ramekin in the centre and mix about.

    drizzle the vegetables with a small amount of evo., and season with salt & fresh cracked black pepper.

    Place in the WFO.

    Rotate the tray every now and then to ensure that the veggies are colouring evenly and the Chorizo gets a nice caramelisation, most importantly stir the 'due with a skewer, and add more beer if it's getting too thick or boiling.

    When the Chorizo & vegetables are roasted and carmelised, and the 'due smooth and runny, serve directly to the table with some sliced crusty bread or baguette ont he side (on a trivet obviously!!)

    Eat with skewers in the traditional fondue method

    There should be enough residual heat in the roasting tray and ramekin to keep the sauce liquid enough for dipping.
    Last edited by Mitchamus; 08-16-2009, 03:29 PM.
    My 2nd Build:
    Is here

  • #2
    Re: Fire-due

    Yummy! I really can't get enough of the WFO roasted veg we've been doing lately, and this sounds like a fabulous combo.


    • #3
      Re: Fire-due

      Sounds good and easy. Probably needs to be in a cooler corner of the WFO but is probably workable for those of us with with a big landing.

      Good idea!


      • #4
        Re: Fire-due

        Probably needs to be in a cooler corner of the WFO
        agreed or -
        cook it before the oven hits pizza temp...
        I'm planning to try this weekend...
        My 2nd Build:
        Is here


        • #5
          Re: Fire-due

          ok, so I tried it in the oven this weekend,
          it worked okay, but I've made a few suggestions/observations for doing this in the WFO:

          * The veggies cook really fast, much faster than the sauce.
          * Probably should use warm or room temperature beer, and add less than what you think you need.
          * You could probably leave out the butter & flour out of the sauce - I'm not sure....I'll have to experiment again.
          * it might work better if you put the ramekin outside the veggie roasting tray to cook separately, and fit it in at the end.

          no matter how much you mess it up - it will still be delicious
          Last edited by Mitchamus; 08-24-2009, 04:03 PM.
          My 2nd Build:
          Is here