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#1
06-12-2006, 07:56 PM
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 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 Lentils Cold grilled eggplant and red pepper salad Focaccia James
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#2
06-12-2006, 08:14 PM
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| 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!! Drake |
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#3
06-12-2006, 09:46 PM
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| Drake, 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. James
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