Banner Image

The Wood-Fired Blog

Roasted Eggplant Dip-blue bowl-pita bread

Fire Roasted Eggplant Dip

Oct 30, 2019

Autumn is my favorite season—cooler temperatures, longer nights and best of all: harvest! Eggplant is among the best of the bounty. Delicious dips such as baba ghanouj (also called baba ghanoush) and muttabal are mainly roasted eggplant, with most recipes placing the fruit directly on a gas burner and roasting until the skin cracks. What better candidate for the wood fired oven? I picked up four eggplants to roast in... Read More

Miscellaneous roasted vegetables-cast iron pan

Wood Fired Roasted Vegetables

Sep 17, 2019

This yummy fall recipe is from our Forno Bravo dealer/installer friends at The ARCH Architectural Finishes, Flooring and More. “The cooler evenings are perfect for roasting, grilling, baking, and watching the glow! Enjoy this Sunday-night side dish of roasted vegetables made in our Forno Bravo Casa2G90 wood fired oven.” *Chef’s Note: Timing is everything with this recipe. You will be cooking similar items together in a progression, so that everything... Read More

Morel, Asparagus, & Leek Pizza

May 29, 2019

Special thanks to Greg Higgins, who installed a Professionale 120 at his home in Oregon, for this dough and pizza recipe. He shares his Forno Bravo oven creations on his Facebook page, Pizza Monday. Notes on Greg’s Pizza Napoletana Dough: This is my favorite pizza dough using “00” pizza flour. It’s based on a classic Neapolitan dough ratio. We typically mix the dough around noon on Pizza Monday.  After an... Read More

Row of ham-wrapped baked peppers in white serving spoons

Date-Stuffed Peppadew® Peppers

Sep 06, 2018

We love having creative recipes in our Community Cookbook! So many of the best ones start with talented professional chefs and home chefs asking, “What if I…?”  Following is one of those recipes for you to enjoy.  Thanks, Chef John! “This is one of my family’s favorite dishes to make when we fire the oven. It is a little spicy, a little sweet, and a little savory. It hits all of... Read More

Wood Fired Chicken and vegetables roasting on a rack

Bella Roasted Chicken

Aug 02, 2018

When roasting food in a wood fired oven, the Forno Bravo Refractory Pizza Ovens and the Bella Stainless Steel Pizza Ovens tend to behave a little differently. The Bella cooks predominately with reflective heat, while the brick ovens rely more on refractive heat (utilizing the oven’s thermal mass.) As a result, some recipes will need to be tailored slightly for the Bella, and your fire management and cooking techniques will need... Read More

The Fun Guy Vegetarian Pizza

May 07, 2018

“The Fun Guy” made with fungi. This light, vegetarian pizza created by Chef Vito Romani, owner of Stella’s Pizza Pie mobile catering based in San Diego, CA that is perfect for a summer afternoon feast! This recipe was demonstrated by Chef Vito for the guests at the Forno Bravo EXPO held in California’s wine country. It was a hit! The Fun Guy Pizza 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print... Read More

Wood-Roasted Caramelized Brussels Sprouts

Nov 04, 2016

Crisp-golden, salt-flecked, and toothsome, these alluring little green gems are the perfect accompaniment to a Thanksgiving or Christmas menu, and also make a fresh, summer treat! They’re user-friendly, too: You can cover and refrigerate the blanched sprouts on a paper towel-lined platter for several hours before finishing them in the hot oven. The halved sprouts must be cooked in one layer, so choose your largest, heaviest skillet. Wood-Roasted Caramelized Brussels’... Read More

Brigit Binns, asparagus, fontina cheese, arugula, wood fired pizza, pizza

Asparagus, Fontina, Arugula Pizza

Apr 20, 2016

This pizza has the fresh taste of asparagus combined with the soft, creaminess of fontina cheese and the whole pizza is enhanced by the peppery flavor of arugula. Makes one @13-inch pizza; may be doubled 4 asparagus spears, ends snapped off and lower 2 inches peeled One 9-ounce ball of dough, at room temperature Olive oil, for shaping and brushing the dough Fine sea salt and freshly ground black pepper... Read More

beet salad, recipe, wood fired recipe, chef todd, feta cheese, balsamic

Coal Roasted Beet Salad

Apr 04, 2016

I love this time of year, beets are popping out of the earth, spring has officially sprung and gardens are green with new growth! Beets have that inherently sweet backdrop, perfectly balanced by their natural earthiness. In this very simple presentation you will highlight the sweetness while adding the caramel complexity of balsamic. It has recently become cool to leave the more fiberous skin on the beets when you serve... Read More

Search

Archives

Have any questions?