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
Taleggio And Golden Chanterelle Pizza
Feb 21, 2015Taleggio is one of my favorite cheeses. Hailing from the Lombardy region of Italy, it is rich, buttery and balanced with tart fruity and nutty flavors. It is sublime on any cheese plate but it quickly becomes ridiculously delicious when melted on pizza. Taleggio has a soft reddish-yellow washed rind that gives it a subtle salty finish and a wonderful off-white pale colored paste. If you have yet to dabble... Read More
Caesar Salad Pizza
Feb 06, 2015Gotta give credit to my daughter and her affinity for Caesar salad for this recipe. Credit also goes to my son for grabbing the camera and documenting it for all to see. I would never claim credit for inviting such a combination but it certainly was a great reminder of a quick down and easy topping for a flavorful family favorite. Until next week, feast well. – Chef Bart Read More
Roasted Garlic
Jan 29, 2015Growing up in the San Francisco Bay Area, roasted garlic accompanied more meals than less. It always seemed to be on the table next to an incredible crusty hunk of bread. Not a frequent occurrence these days, but a must for any pizza party. As I’ve cooked more and more with the Forno Bravo I am loving utilizing the heat up and cool down times for cooking beyond pizza. Here... Read More
Fire Roasted “Ratatouille”
Nov 21, 2014Okay 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
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
Roasted Butternut Squash
Nov 06, 2014As the leaves change color, the days get darker and a welcome chill fills the mid-Atlantic air, it is a perfect time to break out the seasonal fall favorites. From the earliest of childhood memories, roasted sweet potatoes, yams, squashes and root vegetables made their way to our table. Here is one of those simple, favorite recipes to add to your repertoire and maybe find its way into your upcoming... Read More
Prosciutto and Concord Grape pizza
Oct 20, 2014Last week a few friends came over for dinner, after indulging on a few traditional top pizzas, challenges began being thrown my way. Conversation and creativity was flowing. One in particular challenge was, “how could you make a peanut butter and jelly pizza be good?” My answer, and interpretations, was found in breaking down the flavors and textures, salty, sweet, creamy and crunchy. The bellow recipe is what came together.... Read More
Roasted Onion and Pineapple Salad
Oct 24, 2013As any Hawaiian pizza lover knows, pineapple is delicious when paired with salty, savory ingredients. This warm salad is a lighter, bread-less take on that idea. Read More