White bean and arugola gratin -- wow.
I broke in (not figuratively) a couple of new Forno Bravo terracotta pans yesterday on a four course meal completely out of the oven. We were really happy with it. Photos to come.
Roast chicken with mushrooms and a little white wine and tomatoes
White bean and arugola gratin
Cold grilled eggplant and red pepper salad
Which pan did you use to roast the chicken. How big a bird was it? I must be able to make the Zuni Cafe roast chicken. That is how I got interested in wood burning ovens to begin with!!
It's the new, big 12.5" casserole. I cut the chicken into pieces, and was able to fit the whole bird in one layer in the pan -- which is what I wanted, for browning all at once. It was really good (although my wife reminds me that you aren't suppose to say your own cooking was good). Here's a photo.
I used the lid after everything was brown, and the sauce came out well. The big casserole would definitely take a whole chicken with room on the sides for vegetables.
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