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The Wood-Fired Blog

Fire Roasted Clams

Fire Roasted Clams with Andouille Sausage

Sep 24, 2014

I am a big fan of utilizing the heat up and cool down times of the Forno Bravo oven. Here is a flavor packed simple quick sharable appetizer that is perfect for the heat up time prior to your pizza making. No Andouille – No problems substitute your favorite sausage or skip the meat and throw in a handful of fennel. Hope you enjoy until next week feast well! Chef... Read More

Roasted Onion and Pineapple Salad

Roasted Onion and Pineapple Salad

Oct 24, 2013

As any Hawaiian pizza lover knows, pineapple is delicious when paired with salty, savory ingredients. This warm salad is a lighter, bread-less take on that idea. Roasted Onion and Pineapple Salad 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseAppetizer Roasted Onion and Pineapple Salad 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseAppetizer Ingredients 3 red onions 3 T extra virgin olive oil... Read More

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

mussels with chorizo

Mussels With Chorizo and Beer

Nov 26, 2012

Your first instinct might be to disagree, but mussels are actually a great food for entertaining: They’re cheap, they’re quick and easy to cook, and they give your guests a tactile connection to the communal aspect of sharing a meal as everyone dives in to a steaming pile of mussels to unearth the tender treasures hidden inside. What more could you need? Pairing mussels with chorizo is a classic combination,... Read More

spinach scallion frittata

Spinach, Scallion and Chevre Frittata with Roasted Pepper Mayo

Jan 23, 2012

I love frittatas. They’re a lot like pizza, that other stalwart of the wood-fired oven: they’re quick, relatively easy, and the flavor combinations are practically endless. Frittatas work great as a simple weeknight meal, but they’re also a good party buffet food, since they’re often served at room temperature. This particular frittata turned out well, but feel free to use this recipe as a jumping-off point for any ingredient-mixing alchemy... Read More

Grilled Eggplant

Cold Grilled Eggplant

Dec 19, 2011

Cold Grilled Eggplant 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseAppetizer Cold Grilled Eggplant 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseAppetizer Ingredients 2 eggplants 1 red pepper 1 Cheese ball of fresh mozzarella 3 tbs olive oil 1 tbs wine vinegar 1 tsp Balsamic vinegar 2 tbs basil slivered salt Servings: Units:MetricUS Imperial Instructions Fire the oven until hot. This dish... Read More

Pil-Pil Prawns

Dec 19, 2011

Roast and serve this dish in individual terracotta dishes; it is authentic, and it looks great on the table.   Pil-Pil Prawns 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseAppetizer Pil-Pil Prawns 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseAppetizer Ingredients 1/2 cup olive oil 4 garlic cloves very thinly sliced 1 red chili seeded and chopped 1/2 lb prawns raw, peeled... Read More

Tomato, Basil, and Goat Cheese Tapas

Dec 19, 2011

You can prepare the tomato base ahead of time, add it to a dish with a slice of goat cheese in the middle and grill it in your wood oven until the cheese is melted/toasted. Serve on toast points.   Tomato, Basil, and Goat Cheese Tapas 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseAppetizer Tomato, Basil, and Goat Cheese Tapas 12345 Votes: 0 Rating: 0 You:... Read More

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