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The Wood-Fired Blog

Wood Fired Kale-Stuffed Pork Loin with Cranberries and Pine Nuts

Mar 01, 2016

I invited some friends to dinner who love anything that comes from the wood fired oven. We recently came through over a week of below-zero temperatures so I thought standing in front of the wood fired oven sounded cozy and comforting. I found a pork loin in the market and made a plan to stuff, roll and tie the pork and nestle it into a 450-500 degree oven. The weather... Read More

Herb Roasted Chicken

Jan 04, 2016

I have always found comfort in roasted chicken, both the process of making a roasted chicken and eating one. It always reminds me of a Sunday supper with the entire family around the table. If your family is anything like mine (7 of us,) you might need two birds. The cooking time will largely depend on the temperature of your wood burning oven — a 3 pound bird will take... Read More

Turkey Dressing in a Wood Fired Oven

Nov 16, 2015

Fiery cooks! Now that you’ve decided to roast the bird in the oven, it’s time to start using it for everything else. Start collecting your aging bread for the dressing and make sure it’s nice and dry. In addition to the turkey and dressing, I blanch my Brussels sprouts, season them and then roast ‘em in our Toscana wfo, too.  The recipe for cooking a turkey in a wood fired... Read More

Thanksgiving Turkey in a Wood Fired Oven

Nov 16, 2015

Do not be afraid! If you’ve already been making pizza or roasting chickens in the wood fired oven, roasting a turkey is as easy as (pumpkin) pie. Be patient about getting the oven down to roasting temperature of about 500°F – 600°F. Because if you’re rushed and you throw Henny Penny in when the oven’s too hot, you’ll lose the crispy crust. And DO remember to make a strong foil... Read More

Cal-Ital Wood-Roasted Chicken Thighs

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. Featured in Brigit’s ‘Kissed By Fire Recipe eBook This dish solves several problems: One: some low-carb people are unable to exist on nothing but pizza, and demand some protein after the pies. Two: It’s hard to estimate exactly how much of each topping to have on hand; I’m... Read More

Wood Fired Apricot Pizza

Sep 22, 2015

Wood Fired Apricot Pizza 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Tart, creamy, sharp, savory, and sweet … just a few of my favorite things. Keeping with the summer season, this recipe highlights the sweet ripeness of apricots combined with the tart creaminess of goat cheese.  Add savory chicken meat and a sharp pop of pesto, and you have a complete feast with just one pizza.... Read More

CONTEST – Tuscan Rabbit

Aug 17, 2015

Recipe submitted by Michael Davies for our contest.  Thanks Michael. CONTEST - Tuscan Rabbit 12345 Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe A good hearty rabbit dish for any occasion. CourseMeat And Poultry CuisineItalian Servings Prep Time 6 15-20 minutes Cook Time approximately 1 hour and 15 minutes Servings Prep Time 6 15-20 minutes Cook Time approximately 1 hour and 15 minutes CONTEST - Tuscan Rabbit 12345... Read More

Grilled Pork Tenderloin & Figs

Grilled Pork Tenderloin And Figs

Mar 02, 2015

Nothing fancy about this one, just the great combination of sweet, peppery figs and smoky tender pork. Once your fire has burned down most of the way and your are left with a great bed of coals, spread the coals evenly across the hearth and insert your Tuscan grill centered over the coals. Allow grill to preheat for a few minutes prior to adding your foods. Until next week, feast... Read More

Fire Roasted Turkey

New Tradition – Forno Bravo Oven Fire Roasted Turkey

Nov 13, 2014

Thanksgiving is a mere two weeks away so why not throw a turkey in the “Drago Affamato” or “The Hungry Dragon” as my family calls our oven. Obviously maintaining a steady low fire is key to evenly roasting for your bird. Think back to your cure, ideally a low fire around 350 is ideal. You’ll get charring, similar to your pizza, in spots, especially on the top but the crispy... Read More



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