The Wood-Fired Blog

Wood fired spaghetti squash parmesan recipe

Feb 26, 2016

I am a huge fan of Eggplant Parmesan, a recipe I will post in the future, but this spaghetti squash Parmesan is pretty damn delicious. I have done this recipe a few times in my conventional oven in my house and every time I am reminded how delicious it is… And with the cold weather, it is a cozy and comfortable way to relax around the dinner table.  If you’re... Read More

Cast Iron Pan in Wood Fired Oven

Fire Roasted “Ratatouille”

Nov 21, 2014

Okay so not really a true ratatouille in that you are not stewing the vegetables together but the high heat of the Forno Bravo gives the vegetables a great sear and roasted flavor. I’ve also taken liberties from the classic and added fennel, one of my favorites, for some extra depth. You do not need to be fancy with this one, let your knife and the shape of the vegetable... 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

smoky tomato sauce

Classic Dough And Smoky Tomato Sauce

Sep 19, 2014

I am thrilled to be a part of the Forno Bravo community, and I am excited to share recipes, techniques, videos, photos and musings through the lens of a professional chef. My first post, of course, has to be pizza. However, I promise that I will keep you on your toes with different dishes and cooking methods to show off the versatility of the Forno Bravo oven. My first dough... 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

roasted mushrooms

Pizza With Roasted Mushrooms, Cherry Tomatoes, Red Onion and Basil

Aug 27, 2012

If some evil, freedom-hating pizza dictator locked me in a cage and told me I could only have one topping on my pizza for the rest of my life, I would probably go with mushrooms. So here’s a recipe for a simple, more “traditional” pizza sporting some flavors that play well together, while still highlighting my personal desert-island topping. You will notice that I roast my mushrooms before I put... Read More

pesto asparagus egg pizza

Pesto, Asparagus and Egg Pizza

Jul 16, 2012

I’ve been posting recipes here in the Forno Bravo cookbook for months, but oddly enough I have yet to tackle pizza, one of the cornerstone outputs of our wood-fired beauties. Perhaps it was a subconscious reticence to test my mettle against seasoned pros – like telling Mario Batali how to make pasta. But here we are: I’m posting a pizza recipe, and will be doing so for the next few... Read More

Spicy Roasted Fennel With Basil and Pumpkin Seeds

Apr 10, 2012

Let us all now take a moment to appreciate the humble but supremely versatile fennel plant. Its bulb can be shaved and eaten raw, or cooked in pretty much whatever manner you see fit. Its fronds are used as an herb, its seeds as a spice. Beat that, other vegetables. I like the combination of fennel and spicy flavors, so that’s what we have here, along with basil, whose anise... Read More

Kohlrabi Gratin

Mar 26, 2012

Kohlrabi is a delicious vegetable that is woefully underused here in the United States. A member of the cabbage family, kohlrabi has a sweet, mild flavor that is hard to pin down, but if I had to try I’d say it’s like a cross between broccoli, rutabaga and potato. When I reread that description, it doesn’t sound very good, but please don’t let it scare you away. Give kohlrabi a... Read More

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