Website Improvements in the Works

You might have noticed that there have been some big changes to the Forno Bravo website, www.fornobravo.com. We have completely changed how our users (you) navigate the site. Using modern web technologies, we have made it a lot easier for you to find what you are looking for. In fact, I’ll bet you might find resources and content you didn’t even know existed before.

Plus, the website now uses gradients, drop-downs, big buttons and fun rollover effects, to improve the look and design of the site. (We really like the rotating photos, or slider, on the homepage.)

We are still rolling out the new layout across all of our web applications, such as the Forno Bravo Forum, Dealer Locator, Community Cookbook and Wood-Fired Blog, so there is more good stuff to look forward to.

Here are a couple of screenshots to show just how much information the new www.fornobravo.com displays with just a mouse rollover. Now you can find just about anything you need on our website with a single click.

Recipe: Ash-Roasted Sweet Potatoes With Sage and Honey Butter

We hope you enjoy this month's featured recipe from the Forno Bravo Community Cookbook, written by our chef moderator Dan Compton.

Ash-Roasted Sweet Potatoes With Sage and Honey Butter

Ingredients:

• 4 like-sized sweet potatoes (I used the garnet variety)
• 2 tsp vegetable oil
• 1/2 medium yellow onion, minced
• 1/2 C chopped fresh sage
• 8 oz room temperature butter
• 1 T honey
• salt and black pepper, to taste

This simple recipe was inspired by the Argentine chef Francis Mallmann, whose cookbook, Seven Fires: Grilling the Argentine Way, is a fascinating look at cooking with fire – over it, around it, and even in it, as I do here. The end result might look a little scary at first, but the flavor you will achieve is undeniable.

Throw your sweet potatoes in the fire in your oven. No, seriously. OK, fine, set them in the ashes at the edge of your fire. Turn them periodically. They are going to blacken and char and feel crispy and crunchy when you touch them. That is OK. Let them cook that way for 45 minutes to an hour. Transfer the sweet potatoes to a large piece of foil, wrap them tightly, and place them back on the edge of the fire to finish cooking. Allow them to steam in the foil until completely tender, 15 to 30 minutes.

Meanwhile, make your compound butter. Heat the vegetable oil in a medium-sized skillet. When it begins to shimmer, add the onion, season with salt and pepper, and sweat until just translucent, 2-3 minutes. Add the sage and cook for another 3-4 minutes, until the pan is very aromatic and everything is soft. Remove from the heat and allow to cool to room temperature. Transfer the onion mixture to the bowl of a food processor, along with the butter and honey. Season with salt and pepper. Pulse until well combined. Scoop the butter out into a bowl and place in the fridge to firm up. (See the Community Cookbook post for a fancier method.)

When the potatoes are soft, remove from the foil. Cut a lengthwise slit in the top of each potato and squeeze them open to expose the brilliant orange flesh. Season with salt and pepper. Remove your butter from the fridge, place dollops on top of the sweet potatoes, and serve. The rich, slightly smoky sweetness will complement anything savory you’ve roasted in your oven, particularly game meats or turkey.