#1  
Old 06-12-2006, 11:56 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default 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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Last edited by james; 06-12-2006 at 06:06 PM.
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Old 06-12-2006, 12:14 PM
DrakeRemoray's Avatar
Il Pizzaiolo
 
Join Date: Mar 2006
Location: Littleton, CO
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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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Old 06-12-2006, 01:46 PM
james's Avatar
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Location: Pebble Beach, CA
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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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White bean and arugola gratin -- wow.-1.jpg   White bean and arugola gratin -- wow.-2.jpg   White bean and arugola gratin -- wow.-3.jpg   White bean and arugola gratin -- wow.-4.jpg  
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