Forno Bravo Community Cookbook

Welcome to the Forno Bravo Community Cookbook.
Post recipes, comments and photos of your best wood-fired cooking. You can even create your own blog.
Create. Share. Be inspired.

BBQ Ribs

BBQ Ribs

Last week I posted a quick recipe and technique to utilize while your oven is heating up and this week I thought I’d share a post pizza party, oven cool down recipe for St. Louis BBQ ribs. The residual heat after an evening of cooking pizzas provides a great opportunity to utilize your Forno Bravo oven for a smoky slow roast. While there are countless rubs and marinades for ribs out there in the community, this is the one, that over the years family and friends have come to love the best.

2 racks St. Louis Pork Ribs
1 cup Ancho Chili Powder
¼ cup Brown Sugar
1 tblspn Mustard Powder
1 tblspn Cracked Black Pepper
1 tblspn Kosher Salt
½ tblspn Garlic Powder
1 cup Apple Cider

In a small mixing bowl combine the chili powder, brown sugar, mustard powder, salt, pepper and garlic powder and mix with a spoon until incorporated.

Rinse the pork ribs with cold water and pat dry with a paper towel. Place ribs on a work surface / sheet tray and using your hands gently rub and massage the spice mixture into both sides of the ribs. Place ribs into the refrigerator and let sit for 4-6 hours. If you feel organized and plan ahead the ribs can be rubbed down the day prior and let stand overnight.

Remove ribs from refrigeration about 30-40 minutes prior to cooking allowing then to temper to room temperature. Place one rack on a large sheet of aluminum foil and fold up the edges around the rack. Add ½ cup of apple cider, and wrap the aluminum foil to cover, leaving a few small gaps open so that smoke is allowed in and repeat for the remaining rib rack.

In this method we are cooking the ribs at a higher temperature for a shorter time than a traditional slow smoke. The addition of the apple cider will assist in braising the meat, making it tender and juice in a shorter time. You can choose to wait the additional time to let the temperature of your oven to drop 200 – 300 degrees and let the ribs go much longer approximately 6 hours.

Place the ribs on a Tuscan grill so that they do not rest on the hearth and air and smoke can circulate the meat. Close the door of your oven so that the remaining coals snuff out and add smoke the meat.

Once the ribs are fork tender, about 3.5 hours at 600 degrees, peel away the foil to expose the meat, transfer to a sheet pan and brush with your favorite bbq sauce on both sides and return to the oven for an additional 15 -20 minutes. Enjoy as a midnight snack or cool ribs overnight in the refrigerator and heat up the next day for a BBQ dinner. Until next week … Feast well – Chef Bart

VN:F [1.9.22_1171]
Rating: 3.7/5 (14 votes cast)

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

VN:F [1.9.22_1171]
Rating: 4.6/5 (8 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

VN:F [1.9.22_1171]
Rating: 4.1/5 (19 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.

VN:F [1.9.22_1171]
Rating: 4.8/5 (8 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

VN:F [1.9.22_1171]
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.

VN:F [1.9.22_1171]
Rating: 4.3/5 (3 votes cast)

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.

VN:F [1.9.22_1171]
Rating: 5.0/5 (1 vote cast)

Roasted Onion and Pineapple Salad

pineapple1 pineappple2

 

As any Hawaiian pizza lover knows, pineapple is delicious when paired with salty, savory ingredients. This warm salad is a lighter, bread-less take on that idea.

3 red onions
3 T extra virgin olive oil
2 sprigs fresh thyme
1 bay leaf
1 fresh pineapple
1 bunch lacinato kale
4 oz feta cheese
10 fresh mint leaves, chopped
salt and black pepper to taste

Cut off the ends of the onions and remove the outer peel, leaving the onions whole. Place the onions in the center of a large piece of foil. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Add the thyme and bay and wrap the onions tightly in the foil. Place near the coals in a moderate wood oven. You want the onions to slowly roast in their own juices, so the oven shouldn’t be too hot. Rotate occasionally, and cook until the onions are very soft and fragrant, 45 minutes to 1 1/2 hours, depending on your oven temp. When the onions are done, remove them from the foil and set aside, reserving any juices that have collected.

Meanwhile, prepare your pineapple. Cut off the top and bottom so that the pineapple will stand upright on your cutting board. Using a knife, cut off the outer skin in strips. Lay the pineapple on its side and cut 1/2 inch-thick rounds. Use a paring knife to cut the core out of the middle of each round. Toss the pineapple with 1 tablespoon of olive oil and season with salt and pepper. Place in a single layer in a roasting pan and cook in your wood oven until nicely caramelized, flipping once, about 5-8 minutes. Set aside.

Remove the stems from the kale and discard.  Roughly chop the leaves. Preheat a large wok or skillet in your wood oven. Add the remaining olive oil. When it starts to smoke, add the kale, season with salt and pepper, and cook, stirring constantly, until the kale is wilted, 2-3 minutes.

Using a sharp knife, gently cut the roasted onions into 1/2 inch rounds. To assemble the salad, shingle alternating layers of onion, pineapple and kale on a serving platter. Sprinkle the mint over the top, then the feta cheese. Drizzle with any remaining onion roasting juices and enjoy.

VN:F [1.9.22_1171]
Rating: 5.0/5 (3 votes cast)

Roasted Sockeye Salmon With Braised Couscous, Roasted Green Beans, Heirloom Tomatoes, Basil

green beanssalmon

 

Here’s a recipe for making the most of your farmers market’s most ubiquitous offerings: If yours is anything like mine, green beans, tomatoes and basil are at just about every stand. I pickle half the green beans in this recipe, for even more variation in flavor and texture.

When it comes to salmon, in my opinion nothing beats sockeye for taste, texture and pure, simple beauty. If you can get your hands on it, try Alaskan Copper River sockeye. Sustainably wild-caught, Copper River sockeye will have a flesh that is almost ruby red in color, as well as an unparalleled flavor.

2 stalks celery
2 small carrots
1 yellow onion
2 cloves garlic
1 T butter
1 C Israeli couscous (you may also find it in the store as Palestinian couscous, ptitim or pearl pasta)
1 C white wine
3 C vegetable stock
1 lb green beans, washed and ends trimmed
1 C white wine vinegar
2 C water
1/4 C sugar
1 T salt
2 T pickling spices to your taste (garlic clove, thyme, bay, fennel seed, mustard seed, coriander, chili flake, etc.)
2 T vegetable oil
3-4 various heirloom tomatoes
1 oz fresh basil leaves
4 5-oz portions of salmon
extra virgin olive oil, to taste
salt and black pepper

Bring a large pot of salted water to a boil. Meanwhile, start the couscous: Cut the celery, carrots and onion into a small dice and mince the garlic. In a large skillet or shallow, wide pot, melt the butter over medium-low heat. Add the mirepoix and garlic, season with salt and pepper, and cook, stirring often, until soft and fragrant, about 8 minutes. Add the couscous and toast for 1 minute. Add the wine and increase the heat to high. Allow the wine to reduce until the pan is almost dry, then add the stock. Cook until the couscous is tender, about 10 minutes. Remove from the heat and set aside.

When your pot of water is boiling, blanch half of your green beans for 1 1/2 minutes. Remove and place in a single layer to cool. To pickle the remaining beans, combine the vinegar, water, sugar, salt and pickling spices in a pot. Bring to a boil. Add the remaining green beans and cook until slightly tender but still crunchy. Remove from the heat and allow the beans to cool in the pickling liquid.

While the beans are cooling, slice your heirlooms in whatever manner you find most appealing. I cut mine in quarters and then into thin slices that I could shingle on the plate. Season with salt and pepper and set aside.

To roast the beans, heat 1 tablespoon of the vegetable oil in a large roasting pan in your wood oven. You will want a hot oven for this procedure. Drain the pickled beans from the brine. When your oil is smoking, add the blanched fresh beans and the drained pickled beans to the pan. Season with salt and pepper. Cook, stirring occasionally, until the beans are just tender and have taken on some nice charred edges, about 4-5 minutes. Remove and set aside.

To cook your fish, heat the remaining vegetable oil in a saute pan in your wood oven. Season the fish with salt only. When the oil is smoking, add the fish to the pan and return to the oven. Sear the fish on one side only – the heat of your oven will be enough to cook the other side. Sockeye is best served medium, which means a skewer inserted into the center of the flesh should come out warm to the touch. This fish will cook quickly, probably 3-6 minutes depending on the temperature of your oven and the thickness of your portions. When done to your liking, remove the fish from the pan to rest.

To serve the dish, place a pile of couscous in the middle of a plate. shingle some heirloom tomato slices along one side. Place the fish, seared side up, on top of the couscous. Top with some of the roasted beans and tear a few basil leaves over the plate with your fingers. Drizzle the beans and tomatoes with some olive oil, and you’re good to go.

I recently came across a white wine variety that was new to me, called Müller-Thurgau, which would pair perfectly with this dish. The particular Thurgau I tasted was from northern Italy, but the grape is also grown in Austria, Germany, Hungary and elsewhere. This crisp, mineral-laden relative of riesling would be a great complement to both the tomatoes and beans in this dish.

VN:F [1.9.22_1171]
Rating: 4.2/5 (6 votes cast)