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The Wood-Fired Blog

Corn Tartine With Chevre and Rocket

Jul 22, 2013

Hurray! Fresh local corn is here for the season. Let’s celebrate with some easy, delicious corn tartines. Tartine is just a fancy word for a piece of bread with a bunch of stuff on it, aka an open-faced sandwich. It is a great oven application for a quick meal, so take this recipe as a guide and let your imagination go. Corn Tartine With Chevre and Rocket 12345 Votes: 0... Read More

Bacon croutons

Jul 14, 2013

This bacon crouton recipe, made from leftover pizza bread, is easy to make while heating up your oven for the pizza. Bacon croutons 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseBread Bacon croutons 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseBread Ingredients 1 pound bacon 2 cups bread cubes cut into 1/2 inch pieces preferably left over pizza oven bread Servings: Units:MetricUS... Read More

Forno Bravo Newsletter July 2013

July 2013 | No. 52; Peter’s Four-Minute Steaks and the Strada60

Jul 13, 2013

Welcome to our Wood-Fired Newsletter July 2013 I hope this summer has brought many wonderful times with family and friends around your wood-fired ovens. With back-to-school days approaching and vacations coming to a close, this is the time of year to savor those final days of summer – and look forward to all the fall season brings. On that note, we’re featuring our Strada60 oven in this month’s Wood-Fired Newsletter... Read More


Calling all Architects and Restaurant Designers (with DXF and DWG files)

Jul 13, 2013

We have started the process of re-publishing all of our oven drawings in CAD formats for architects and kitchen and restaurant designers — going forward our oven technical specification sheets with be available in PDF, DXF and DWG. The first models are the Modena2GFA120, 140, 160 and 180, and they are available in the FB Library. The Modena2GOK ovens will be published shortly. If you are an architect or... Read More

Juicy Lucy Burgers

Juicy Lucy Burgers

Jul 05, 2013

Claims to the origination of the Juicy Lucy are hotly debated, but we do know the first versions emerged from Minneapolis, Minnesota, and spread around the country from there. And anyway, who really cares? It’s a burger with gooey delicious cheese in the middle. That’s what really matters. I made two versions for this recipe, one plain-old cheese-filled patty, and one with the addition of pickled hot peppers. Let your... Read More



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