Forno Bravo Community Cookbook

Fire Roasted Clams with Andouille Sausage

I am a big fan of utilizing the heat up and cool down times of the Forno Bravo oven. Here is a flavor packed simple quick sharable appetizer that is perfect for the heat up time prior to your pizza making. No Andouille – No problems substitute your favorite sausage or skip the meat and throw in a handful of fennel.

Fire Roasted Clams

1 pound littleneck clams, washed
6 cloves garlic, thinly slices
½ medium yellow onion, thinly sliced
1 cup tomato, medium dice
1 cup andouille sausage, sliced
3 tblspns butter
6 oz beer
1 tblspn olive oil
8 sprigs thyme
sea salt fresh cracked pepper

Add the olive oil to your cast iron pan or similar high heat pot and place in your Forno Bravo oven to heat. When the oil begins to smoke 2-3 minutes add all the ingredients, toss and place in the back into the oven. Let cook for 4-6 minutes, stir the clams, and continue to cook for an additional 5 minutes or until the clams have all opened.

Remove from the oven, spoon into a serving bowl and serve with great crusty bread.

Hope you enjoy until next week feast well!

Chef Bart

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Rating: 5.0/5 (2 votes cast)

Classic Dough & Smoky Tomato Sauce

I am thrilled to be a part of the Forno Bravo community, and I am excited to share recipes, techniques, videos, photos and musings through the lens of a professional chef. My first post, of course, has to be pizza. However, I promise that I will keep you on your toes with different dishes and cooking methods to show off the versatility of the Forno Bravo oven.

My first dough is adapted from, Flour, Water, Salt, Yeast, The fundamentals of Artisan Bread and Pizza by Ken Forkish.

Ingredients
1000 g/ 7 ¾ cups Caputo “00” Soft White Flour
700 g/3 cups Water (90-95 F)
20 g/1 tbsp + ¾ tsp Sea Salt
2 g/½ tsp yeast

Yield – 5 | 340 g dough balls

Hydrate the yeast with 3 tablespoons of the 3 cups of water.

In a separate bowl, combine the flour and remaining water together with a wood spoon or hands until incorporated. Let the water-flour mix sit for 30 minutes.

Sprinkle dough with salt and yeast mixture and using damp hands make quarter folds in the dough until the yeast and salt are fully incorporated. Cover and set aside, let the dough rest for an hour. From the corners, fold the dough in on itself one time, cover and let rest at room temperature for 5-6 hours.

After dough has rested and doubled in size, divide into 5 – 340 gram dough balls. Dough will be slightly tacking, use a bit of extra flour for your hands and work surface as needed. Dough is ready for the oven.

This dough is 70% hydration and yields a traditional Neapolitan pizza. The crust will produce a crisp bite with a great chew, soft fermentation flavors with medium to large air pockets.

I would never argue against the use of San Marzano tomatoes for your sauce, but every so often I crave a little more depth and zip from my tomato sauce. Here is what has become the family favorite.

Smoky Tomato Sauce

6 – 8 each tomatoes, medium size
2 -3 cloves garlic, sliced
8 -10 each basil leaves, fresh
1 tblspn olive oil
1 pinch red chili flakes
sea salt / black pepper

Core tomatoes, slice in half lengthwise and score the bottom with an “x” cross cut.
Place tomatoes in a roasting pan, drizzle olive oil over the top and season liberally with salt and pepper. Add basil and chili flakes and place into the wood oven. I typically roast the tomatoes when the oven is warming up to capture the smoke flavor and a lower heat of 350-400. If planning ahead roast when the fire has died off and the pizzas are done for the day for your next cooking session.

Roast the tomatoes for 10-15 minutes, the skin should blister and the tomatoes should begin to break down and release some of their juice. Remove the tomatoes from the oven, using tongs pull off and discard the skins and transfer the contents to a small saucepot. Reduce the sauce by 2/3 over medium-low heat. During the cooking process, use a whisk to break up the larger pieces of tomato or use a food mill to break down to a smooth consistency. Remove from heat, taste, adjust seasoning if needed. Let sauce cool. Sauce can be stored covered in the refrigerator for 3-5 days our divide equally into ice trays and freeze to use later. One to two cubes equal the equivalent portion for one pizza.

Hope you enjoy, until next week – feast well!

Chef Bart

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Rating: 4.4/5 (7 votes cast)

Damascene pizzas

Damascene_pizzaThese pizzas from Damascus are not regionally known as pizzas. In essence, they are nothing but pizzas; they are even very similar to the Neapolitan pizza having the thin dough, and cook exactly like it in a minute or so in a WFO. However, they are not (regionally) known as pizzas but are named individually.
Lamb pizza (Sfieha):
½ kg lamb ground TWICE on the FINEST meat grinder blade
½ cup yogurt
¼ cup pomegranate syrup (made by evaporating and concentrating pomegranate juice for several hours on a very low heat).
1 handful size onion (ground with the lamb in the machine)
2 cloves smashed garlic
1 tablespoon spices: cardamom, ginger, nutmeg, pepper, cinnamon.
1 teaspoon salt
Pine nuts for garnishing
Some optional dough additives: corn oil, yogurt (not added here).

Cheese pizza (Fatayer Bjibneh):
1 kg fresh haloumi cheese
1 egg
Handful of chopped fresh parsley
1 teaspoon salt

Hot chili pizza (Mhammara):
Chopped hot marinated hot chili

Oregano pizza (Man’ousheh):
Zatar (readymade oregano blend) + olive oil

Any pizza dough applies but the shape of the dough is mandatory for each (Rounded rectangle for lamb, boat like for cheese, gear like for chili, and circular for oregano). It accentuates the individuality of them. They are proper for breakfast, dinner, or supper, but the lamb one is the most suitable for dinners. They are all minis; dimensions up to 8”.
These on the picture have been homemade by me and my wife today.

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Rating: 4.8/5 (5 votes cast)

Sauerkraut pizza

Sauerkraut Pizza

your favorite dough/crust shell, i use California Pizza Kitchen® recipe minus salt & honey, 25 cm or so diameter circular

if you are using a lower heat oven (< 450°F), pre-bake rolled out crust 3 minutes.

your favorite tomato-based sauce, i use Contadina® (roma tomato) squeeze

your favorite mozzerella cheese, i use "local brand" dry packed, grated course

160 grams par-cooked, fine-sliced link sausage, i use Johnsonville® or local brand, as lean as you can find

140 grams prepared sauerkraut, i use Claussen® jar "premium crisp" rinsed & drained

bake prepared pizza until mozzerella bubbles and sauerkraut is begins to get brown edges

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Rating: 4.0/5 (2 votes cast)

Buffalo chicken pizza

Buffalo Chicken Pizza
Cut 2 chicken filleted into small cubes, coat each with your favorite chicken wing sauce, then brown them in an open pan in the pizza oven. Lightly cover the pizza dough with a mixture of pizza sauce and buffalo wing sauce. If you like hot food use more wing sauce and if not, vice versa. Spread the chicken out on top, then add thinly sliced celery and finally blue cheese. Cook and enjoy.

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Pizza du Vully

This recipe is based on a famous pie from the lake region of Switzerland called Vully.
It consists of a sweet dough topped with cream, sugar and butter.

It is an ideal finish to a pizza night and can be served with a sweet desert white wine.

Ingredients are:

Base:
Flour, milk, egg yolk, melted butter, yeast.

Topping:
Cream, caster sugar and butter.

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Focaccia

This is a post on how to bake focaccia in a wood fired oven, with a fabulous and very different recipe that incorporates potatoes from New York baker Jim Lahey:

http://www.playinwithmyfood.com/home/2013/7/10/foccacia-in-a-wood-burning-oven

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Rating: 3.5/5 (38 votes cast)

Bacon croutons

1 pound bacon
2 cups bread cubes (preferably left over pizza oven bread) cut into 1/2 inch pieces

While heating up your oven for pizza, place bacon in a cast iron fry pan and place in oven door, keep an eye on it and rotate bacon as so it won’t burn. Once the bacon is crisp, remove the fry pan from the oven being careful because it will be hot, remove bacon to side dish, place the bread cubes into the fry pan and toss with the bacon fat. Place the fry pan back into the oven to toast the bread, this only takes about 2 minutes tossing bread every 30 seconds or so.
I use half of the bacon as a pizza topping and the rest is cut into bacon bits and added to a Caesar salad along with the croutons.
Note: this will be the best bacon you have ever had so refrain from eating all of it before it makes it onto a pizza or the salad.

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Rating: 4.3/5 (3 votes cast)

An Open Letter From James

Forno Bravo Community Cookbook
Everyone’s Invited to Join In!

Hello, Wood-Fired Oven Lovers.

Okay. I think we made a mistake. We included two pieces of similar news regarding the Forno Bravo Community Cookbook in the same publication (our June newsletter) – and it was confusing for our readers. We’re sorry about that.

So, let me try to clarify things here.

As you probably know, we recently started a special program to provide Primavera ovens to a few professional chefs, in exchange for their serving in an official capacity as consistent, regular contributors to the Community Cookbook. This is a fun way for us to build momentum and grow the Cookbook.

We have heard from a number of our community members who say they think that means we only want to have professional chefs posting recipes in the Cookbook. But nothing could be further from the truth! And we are very sorry if we implied as much and caused any offense.

The Community Cookbook is, as the name says, a community resource. We created it specifically so everyone could share their own experiences, recipes and comments in a community setting. We want everyone to join in and enjoy it! That is why we’ve just released a new, easier-to-use version of the Cookbook.

But from some responses we’ve received, I can see we were not clear about what we were trying to do.

Forno Bravo is all about community. For the past 10 years, we have enjoyed seeing each other’s ovens and recipes, making comments, giving tips, and getting to know a great community of people. Of all the things Forno Bravo has accomplished, I am the most proud of the group of people that has come together to create our wonderful community.

We want everyone to post recipes, make comments on other members’ recipes, and even create your own wood-fired cooking blog on the Community Cookbook. Jump in!

-Post recipes and your photos (you don’t even have to register to do this – we’re making it that easy): http://www.fornobravo.com/cookbook/post-your-own-recipe/

-Create your own blog. Sign up and write about your own cooking experiences and ideas. It takes just a few moments to set up your (free) blog via the Cookbook: http://www.fornobravo.com/cookbook/wp-signup.php

-View other members’ recipes to get ideas and inspiration. Comments and ratings welcome!: http://www.fornobravo.com/cookbook/

In summary, I want to sincerely express how much we appreciate all of you and your contributions to the world of wood-fired cooking. Please, light your ovens this weekend and let us know how it goes. We are looking forward to seeing all of your culinary creations.

– James

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