The Wood-Fired Blog

Ricotta and White Anchovy Flatbread with Preserved Meyer Lemon and Fresh Rosemary

Sep 09, 2016

In my one-woman campaign to pull red-sauce-aficionadoes kicking and screaming outside the pizza-box, here I offer a mostly-white “take” on flatbread (using my amazing 72-hour dough, of course) with a decided kick of salty, sour, and herbal notes. White anchovies bear as little resemblance to standard anchovies as burrata cheese to aged Parmiggiano: They’re both good, in their place, but sooo not interchangeable. Make the effort to get some of... Read More

Leek Jam, Meyer Lemon, Anchovy, Black Olive and Dill Flatbread

Jul 14, 2016

In keeping with my desire to cook outside of the box when it comes to flatbreads, here is a real flavor-palooza of a pie, that is (yes, Virginia) actually cheese-free! The leek jam does take a little time, but the result is worth it, and I encourage you to make double or triple the recipe, then freeze it in smaller containers so that when the urge strikes, you’ll be ready... Read More

Olives and Lemons Spring Pizza

Apr 29, 2016

Springtime is just warming up, here in New York State’s Hudson Valley. We’ve had some glorious, sunny days in the past few weeks but we’re not safe from hard frosts yet. That means there’s not much in the way of local Spring produce. Be grateful, you warm weather friends with your green garlic, sweet Spring onions, enticing asparagus, and fragrant herbs from the garden. In the meantime, I’ve been thinking... Read More

wood fired vegetables, wood fired recipe, red pepper, asparagus, pizza toppings

Roasted Vegetable Antipasti

Apr 11, 2016

Quick and easy roasted vegetables as appetizers or pizza toppings when you’re cooking in a wood fired pizza oven. You can even save any leftovers and make a frittata the next morning! Thanks to Bill Bell of Mercer Island, WA for submitting this recipe! Quick and easy roasted vegetables as appetizers or pizza toppings. Read More

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

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 is known for its artichokes. An artichoke is the flower of the thistle plant, technically... 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 Grilled Brussel Sprouts & Bacon Infused in a Kalèpeño sauce and fresh Jalapeños Read More

Archives

Have any questions?