The Wood-Fired Blog
Herb Roasted Chicken
Jan 04, 2016I 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, 2015Fiery 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, 2015Do 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, 2015This 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 Chicken Pesto Apricot Pizza
Sep 22, 2015Tart, creamy, sharp, savory, and sweet … just a few of my favorite things. Keeping with the spring and summer seasons, 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 homemade pesto, and you have a complete feast with just one pizza. Until next week, feast well. – Chef Bart Get all the flavors... Read More
CONTEST – Tuscan Rabbit
Aug 17, 2015Recipe submitted by Michael Davies for our contest. Thanks Michael. A good hearty rabbit dish for any occasion. Read More
Grilled Pork Tenderloin And Figs
Mar 02, 2015Nothing 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
New Tradition – Forno Bravo Oven Fire Roasted Turkey
Nov 13, 2014Thanksgiving 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
Steak And Tomatoes
Oct 31, 2014A late ode to the summer grill Our local farmer’s market had a handful of late harvest tomatoes left and I just could not resist a simple, fast and delicious ode to a summer meal off the Tuscan grill. Once your fire has burned down most of the way and your are left with a great bed coals, spread the coals evenly across the hearth and insert your Tuscan grill... Read More
