Forno Bravo Community Cookbook

Tomato, Basil, and Goat Cheese Tapas

You can prepare the tomato base ahead of time, add it to a dish with a slice of goat cheese in the middle and grill it in your wood oven until the cheese is melted/toasted. Serve on toast points.

Sauce

  • 6 +/- peeled tomatoes (Roma work nicely), diced
  • 1/2 onion, chopped fine
  • 2 garlic cloves, chopped fine
  • 2 tsp herbs de Provence
  • 1/4 cup fresh basil, slivered
  • Salt and pepper to taste

Preparation

Sauté the sauce to reduce the liquid and thicken it; about 10 minutes. You can make a lot of sauce ahead of time; it will keep fine in the refrigerator for another tapa.

Prepare toast points by slicing a baguette and toasting the slices. Butter with garlic butter (ali oli). These are served with the dish after roasting.

Cooking

Place a hot layer of the tomato basil mixture in a small low-sided terracotta dish (6’) and place a slice of goat cheese in the middle. The sauce and the cheese should be about 1/2 inch thick.

Place in your wood oven under a nice flame until the goat cheese is golden brown and bubbly. Sprinkle with some fresh slivered basil.

Serving

Spoon onto the toast points and serve. Disappears quickly!

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Originally posted at: http://www.fornobravo.com/brick_oven_cooking/brick_oven_recipes/appetizers/tomato_tapas.html

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Pan Seared Prawns

This recipes works well in a hot oven (700ºF) using a live fire and a hot, preheated steel pan.

Ingredients

  • 1 lb of uncooked shrimp (peeled or unpeeled)

Marinate

  • 1-2 gloves of garlic, minced
  • 2-3 Tbs fresh parsley, chopped
  • 4 Tbs best olive oil
  • 1 Tbs white wine vinegar
  • 1 Tbs Balsamic vinegar
  • Salt and Pepper

Preparation

Fire your oven, and keep the fire going. This dish cooks at high heat with a live flame.

Clean and butterfly the shrimp, then marinate for an hour in the garlic, parsley, oil and vinegar.

A few minutes before you are ready to eat, pre-heat a cast iron grill pan or steel pan in a pizza-hot oven. Get it hot.

Pull the pan out of the oven, and pour in everything. Grill for 1-3 minutes, until the tops are brown and bubbling.

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Originally posted at: http://www.fornobravo.com/brick_oven_cooking/brick_oven_recipes/appetizers/grilledprawns.html

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Grilled Eggplant

Ingredients

One eggplant, sliced into 1/8″ pieces
2 TBS cooking olive oil
2 TBS best olive oil
2 TBS wine vinegar
2 TBS balsamic vinegar
1 TBS capers
Herbs
Salt and Pepper

Brush the eggplant with olive oil, and set aside,

A few minutes before you are ready to eat, pre-heat a cast iron grill pan in a pizza-hot oven. Pull the pan out, and lay the eggplant on the grill pan. Bake in a pizza-hot oven for 2-3 minutes, until the tops are brown and the bottom show nice sear marks.

Serve hot or cold, topped with the oil, vinegar, capers and herbs.

Variations

Grilled zucchini
Grilled red, orange and yellow peppers
Grilled polenta

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Originally posted at: http://www.fornobravo.com/brick_oven_cooking/brick_oven_recipes/appetizers/grilledeggplant.html

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Grilled Mushrooms

Ingredients

One pound of mushrooms — white, brown or Portobello 
1-2 gloves of garlic, minced 
2-3 TBS fresh parsley, chopped 
3 TBS grated Parmesan
2 TBS capers
4 TBS best olive oil
1 TBS wine vinegar
1 TBS balsamic vinegar
Salt and Pepper

Add 2 TBS of the olive oil to the bottom of the baking pan.

De-stem the mushrooms, keeping the caps in one piece, and arrange the caps in the baking pan — cap side up.

Chop the mushroom stems, and mix with the garlic, parsley, Parmesan and capers, then spoon the mixture into the mushroom caps. Cover with 2 TBS olive oil, the vinegar, salt and pepper.

Bake in a pizza-hot oven for 2-3 minutes, until the tops are brown and bubbling.

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Originally posted at: http://www.fornobravo.com/brick_oven_cooking/brick_oven_recipes/appetizers/grilledmushrooms.html

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Baked Feta

This is a great appetizer for your next get-together. the way the flavors blend together and take on a subtle smokiness from the oven will have your guests queueing up for more. it’s also quick and easy, so it’s a great one to have in your back pocket for when those guests are of the unexpected variety.

1 8 oz chunk feta cheese
1 1/4 c cherry tomatoes, quartered
1/2 c poblano pepper, jullienned
3/4 c onion, sliced
5 cloves garlic, sliced thin
1/2 c kalamata olives, pitted and quartered
2 c extra virgin olive oil
1 c picked parsley leaves

place the cheese in a baking dish. if your feta is fat, cut it in half around the equator to make two thinner disks. combine the tomatoes, peppers, onions, garlic and olives in a bowl and season with salt and pepper to taste. add to the baking dish with the cheese. pour the olive oil over everything. place in your oven on a rack and bake. i was working in a 425f (air temperature) oven with a piece of wood smoldering and the door half closed. bake for 10-15 minutes until the mixture is bubbling and the vegetables have softened and started to melt together. remove from the oven and garnish with the parsley leaves. serve with some crusy baguette or ciabatta and you’re ready to go. or, come back next week and i’ll be posting a recipe for the perfect accompaniment – rye naan.

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Gratinated feta cheese

Simple tasty appetizer for romantic summernights and also for bigger cooking events.

Equipment: Wood fired Oven, medium hot (180-200°C), clay baking dish or aluminium foil.

Ingredients: (2 Persons)

1 piece feta cheese (sheep), 1 small red onion, 3 Tbs olive oil,

2 cloves garlic, 2 Tbs sesame seed, chili, feta spice mix or herbes de Provence

Prepare the dish with a spoon of olive oil. Devide the cheese into two parts and put it in your dish. Cut the onion and the garlic into small slices. Sprinkle the cheese with the herbs, garlic and onion slices and add sesame seeds. Put on some pieces of the chili if you like it hot and sprinkle with the remaining olive oil. Garnish with black olives and green (Greece) peppers.

Put your dish in the oven and cook for 15 minutes. Serve with french bread.

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Bacon-Wrapped Asparagus (Expo Recipe by Joseph Pergolizzi)

Joseph Pergolizzi of The Fire Within demonstrated the following recipe at Forno Bravo Expo 2011.

 

Bacon-Wrapped Asparagus

Cut organic asparagus in half.

Put in a pot of water.

Blanch the asparagus right by the oven entrance.

Boil for 15 minutes or until the asparagus turns bright green.

 

Slice organic bacon and cut in halves.

Wrap bacon tightly around cut pieces asparagus.

Place on sheet pan toward the front of the oven.

Bake until bacon is crisp.

Add sea salt and pepper.

Let cool for 5 minutes and enjoy.

 

Great for breakfast or a summer BBQ.

 

From Joseph Pergolizzi, The Fire Within (http://mobilewoodfiredpizzaovens.com/): builds portable wood-fired ovens and helps people start their own catering businesses. More 2011 Expo recipes here: http://www.fornobravo.com/newsletter/2011/may.html#article_three

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Toasted Almonds

This is nice, simple appetizer, and a great way to use the retained heat in your oven when you are finished cooking for the day. The trick is to not over toast them, or they will burn.

Ingredients

  • 2 cups uncooked almonds
  • 3 Tbs olive oil

Preparation

Almonds can be toasted in a range of oven temperatures, so you will have to control cooking time accordingly.

Use a small, preheated terracotta dish. Put in a little olive, and then add the raw almonds – with skin on. Toss them a few times to coat with oil and toast to your liking. There is a very narrow time between toasted and burnt (throw them out and start over). Better underdone than burnt, but try to get them toasted.

Serve as an appetizer. Delicioso!

 

 

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Originally appeared: http://www.fornobravo.com/brick_oven_cooking/brick_oven_recipes/appetizers/toasted_almonds.html

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Smoked Pear Butter

this is one for making use of your oven as the fire dies and gentle residual heat does the cooking, while the smoking embers do the flavoring.

ingredients

5 lbs bartlett pears, unpeeled, cored, and cut into chunks
12 oz sugar (15% by weight of the fruit)
1/2 c bourbon or american whiskey
1/4 tsp salt
zest and juice of 1 lemon
zest and juice of 1 orange
1 2″ cinnamon stick
3 cloves

how to prepare

put the pears in a container as wide and shallow as your oven will allow, preferably with a rack set in the bottom. place in oven and allow to smoke and gently cook until fruit starts to soften and has taken on a nice smoky flavor and brown color. remove the rack from your vessel and add the sugar, whiskey, salt, and lemon and orange juice. to make them easier to remove later, tie the lemon zest, orange zest, cinnamon stick and cloves into a small bundle of cheesecloth and add to the fruit. cook, stirring occasionally, until the pears are very soft. remove spice satchel and pass through a food mill to remove the skins, then puree in a blender or food processor. return to your vessel and continue to cook, stirring frequently, until your pear butter has reached a consistency you like, or to 215F if you want to be exacting about it. remove, allow to cool and then store in the refrigerator.

how to use

your smoked pear butter will be an awesome complement to roasted pork, roasted butternut squash, or simply spread on some toast or a scone. enjoy!

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Smoked Pear Butter

this is one for making use of your oven as the fire dies and gentle residual heat does the cooking, while the smoking embers do the flavoring.

ingredients

5 lbs bartlett pears, unpeeled, cored, and cut into chunks
12 oz sugar (15% by weight of the fruit)
1/2 c bourbon or american whiskey
1/4 tsp salt
zest and juice of 1 lemon
zest and juice of 1 orange
1 2″ cinnamon stick
3 cloves

how to prepare

put the pears in a container as wide and shallow as your oven will allow, preferably with a rack set in the bottom. place in oven and allow to smoke and gently cook until fruit starts to soften and has taken on a nice smoky flavor and brown color. remove the rack from your vessel and add the sugar, whiskey, salt, and lemon and orange juice. to make them easier to remove later, tie the lemon zest, orange zest, cinnamon stick and cloves into a small bundle of cheesecloth and add to the fruit. cook, stirring occasionally, until the pears are very soft. remove spice satchel and pass through a food mill to remove the skins, then puree in a blender or food processor. return to your vessel and continue to cook, stirring frequently, until your pear butter has reached a consistency you like, or to 215F if you want to be exacting about it. remove, allow to cool and then store in the refrigerator.

how to use

your smoked pear butter will be an awesome complement to roasted pork, roasted butternut squash, or simply spread on some toast or a scone. enjoy!

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