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The Wood-Fired Blog

Caramelized Garlic, Roasted Kale, and Tomato Salad Flatbread

Jan 15, 2016

Correct. If followed from start to finish, this outrageously great flatbread requires a bit of time. But I like to caramelize LOTS of garlic at once (and why wouldn’t we?), so it’s always on hand for the many deserving dishes it can elevate from the mundane to the sublime. PLUS, why not roast some kale once every week or two, then hold it in an airtight container at room temperature,... Read More

Olive “Popcorn” and Vine Leaf-Wrapped Sheep’s Cheese

Oct 01, 2015

  This recipe was demonstrated at the 2015 Forno Bravo EXPO by author and culinary instructor, Brigit Binns, owner of Refugio Paso Robles.   Olives: In a large, two-handled Lodge cast-iron skillet or paella pan, spread a layer of oil-cured black olives (the shriveled ones). Place in a wood oven at pizza-cooking temperature for about 90 seconds. The olives will puff up, dry out slightly, and release a wonderfully intense... Read More

Meyer Lemon, Sauteed Leek, and Caper Pizza with Melty Taleggio

Oct 01, 2015

This recipe was demonstrated at the 2015 Forno Bravo EXPO by author and culinary instructor, Brigit Binns, owner of Refugio Paso Robles.   2 tablespoons extra-virgin olive oil, plus extra for drizzling 2 small or 1 medium leek, white and light green parts only, well washed and very finely chopped 1 clove garlic, minced or pushed through a press 1 tablespoon medium-dry white wine, such as Viognier Fine sea salt... Read More

Wood Fired Roasted Artichokes

Sep 08, 2015

Wood Fired Roasted Artichokes 12345 Votes: 5 Rating: 4.2 You: Rate this recipe! Print Recipe Eating local … I grew up a little more than 100 miles north of Castroville, California. Castroville sits just outside of Monterey and a mere 8 miles from Forno Bravo HQ. Since the 1920’s, Castroville and the Salinas Valley have been among the most productive agriculture regions of California. It can be said the area... Read More

Wood Fired Brussel Sprouts

Wood Fired Grill Kaléapeño Bacon infused Brussel Sprouts

Aug 17, 2015

Thank you, Jim King, for contributing this recipe! Wood Fired Grill Kaléapeño Bacon infused Brussel Sprouts 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Wood Fired Grilled Brussel Sprouts & Bacon Infused in a Kalèpeño sauce and fresh Jalapeños CourseAppetizer Servings Prep Time 10 1.5 hours Cook Time Bacon- 20 min- Brussel sprouts- 15 min Servings Prep Time 10 1.5 hours Cook Time Bacon- 20 min- Brussel... Read More

Ultimate Wood Fired Appetizer Platter

Aug 17, 2015

Contest Recipe submitted by Peter Rumbolo.  Thanks Peter. Ultimate Wood Fired Appetizer Platter 12345 Votes: 14 Rating: 3.43 You: Rate this recipe! Print Recipe Wood fired Rib eye steaks, mushrooms, asparagus and olives on a large platter. I cook this while my guest are outside with me to add to the allure of the oven and wood fired cooking. CourseAppetizer Servings Prep Time 10 people 20 minutes Cook Time Passive... Read More

Baked pumpkin soup

Aug 17, 2015

Recipe submitted by Emil Nel from South Africa as part of our 2015 Recipe Contest.  Thanks Emil! Baked Pumpkin Soup 12345 Votes: 8 Rating: 3.5 You: Rate this recipe! Print Recipe Interesting, look impressive, tastes amazing. You bake the whole pumpkin! CourseAppetizer, Vegetables Servings Prep Time 4 - 6 people 20 minutes Cook Time Passive Time 90 minutes 90 minutes Servings Prep Time 4 - 6 people 20 minutes Cook... Read More

Roasted Cauliflower

Roasted Cauliflower

Feb 14, 2015

Charred, steamed, raw, cut into steaks or florets or caramelized for a crave-able crunch, cauliflower has been enjoying a resurgence over the last couple years. I couldn’t resist taking a head of cauliflower, steaming it until tender, adding a miso, Asian inspired marinade and finishing it in the Forno Bravo oven. Roasted Cauliflower 12345 Votes: 4 Rating: 5 You: Rate this recipe! Print Recipe CourseAppetizer, Vegetables Roasted Cauliflower 12345 Votes:... Read More

Roasted Garlic

Jan 29, 2015

Growing up in the San Francisco Bay Area, roasted garlic accompanied more meals than less. It always seemed to be on the table next to an incredible crusty hunk of bread. Not a frequent occurrence these days, but a must for any pizza party. As I’ve cooked more and more with the Forno Bravo I am loving utilizing the heat up and cool down times for cooking beyond pizza. Here... Read More

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