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The Wood-Fired Blog

Whole Sea Bream Al Forno

Feb 22, 2016

Thanks to Kim Kozol of Boston, MA for submitting this recipe! Whole Fish cooked on a wood fired oven Read More

Clams and Sausage in Fennel Broth

Dec 14, 2015

In Italy, fasting on Christmas Eve (La Vigilia) has long been traditional. But, in an Italian-American-inspired shift, the definition of “fasting” has been changed to “no meat.” Thus, the Feast of the Seven Fishes is now the traditional meal for Christmas Eve in Italian-American households across the U.S.A. And who are we to argue? With our Bella oven quickly up and running (and warming our souls for the holidays), we... Read More

Wood Fired Roasted Spicy Seafood Pizza

Oct 01, 2015

This recipe was demonstrated at the 2015 Forno Bravo Expo by author, culinary instructor and host of Pizza Quest, Peter Reinhart. Read more about this recipe and see images at Pizza Quest: For this pizza I decided to bake a simple pizza with a red sauce and finish it with wood fire roasted shellfish after it came out of the oven. The beauty of this is you can roast... Read More

Whole Roasted Thai Snapper with Castelevestrano Olives & Local Artichokes

Oct 01, 2015

This recipe was demonstrated at the 2015 Forno Bravo EXPO by Chef Todd Fisher, head chef at Tarpy’s Roadhouse in Monterey, CA.   One whole 3-pound red snapper, cleaned and scaled 1/4 cup finely chopped parsley 2 tablespoons salted capers, rinsed and finely chopped 4 garlic cloves, (2 minced, 2 smashed) 1/2 teaspoon crushed red pepper Zest of 1 lemon, reserve lemon for roasting 1 tablespoon olive oil, plus more... Read More

Calamari and Chorizo Pizza with Caramelized Fennel and Shaved Manchego

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.   If your fennel is missing its feathery green tops, scatter the finished pizza with roughly torn fresh dill.   1 tablespoon extra-virgin olive oil, plus extra for drizzling 1 small bulb fennel, quartered, cored, and slivered crosswise (greens reserved for garnish) 1 tablespoon medium-dry white wine, such... Read More

jerk-spiced shrimp

Jerk-Spiced Shrimp With Slow-Cooked Collard Greens

Jun 20, 2013

With summer finally upon us, this is a great light meal to coax out of your wood oven. Read More

rainbow trout

Seared Rainbow Trout With Crispy Rice Cake, Pickled Peppers and Roasted Lettuce

May 13, 2013

I love the delicate flavor and crispy skin of rainbow trout. Here in Chicago we are lucky enough to have an amazing sustainable trout farm, Rushing Waters, just a couple hours away, across the border in Wisconsin. If you’re not so lucky, substitute any freshwater fish you can get your hands on – or order from Rushing Waters online; they will ship to you overnight. Read More

oven-roasted whitefish

Oven-Roasted Whitefish With Braised Celery Root Remoulade

Mar 19, 2012

Here’s another classic French dish reinterpreted for the wood oven. This is a great one for dining al fresco on the beautiful spring nights that are now upon us (at least in Chicago – go figure). Read More

Pan-Roasted Pike

Pan-Roasted Pike With Sherry-Glazed Mushrooms and Polenta

Feb 06, 2012

You really can’t go wrong here: great fish, deep roasty-toasty mushrooms, rich polenta. Still, I was happy with how this one turned out. Polenta takes on a wonderful smoky flavor when cooked in the oven. I think the walleye pike works well for this dish, but if you can’t find that where you are, substitute barramundi (Asian sea bass) or even halibut. Read More



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