The Wood-Fired Blog
Butterscotch Sticky Buns
Apr 19, 2019Chef Bart’s Butterscotch Sticky Buns (before glazing) I say when you have a craving, feed it! I was digging through the ol’ box of recipes and stumbled across this glorious breakfast sin. While reading through the ingredients, my mouth started to water, and I just had to see how it worked in the Forno Bravo oven. Grab your cast-iron skillet, or similar baking pan, your scotch whiskey, and your sense... Read More
Potato Bread – Buns and Loaves
Feb 18, 2019Back in 2014, one of our Wood Fired Forum members from Ottowa Valley, Canada came up with a delicious recipe for Potato Bread that we wanted to share with the larger community. Potato Bread generally has a heartier flavor than some other types of hearth bread. This recipe uses a combination of flours, oats, and potatoes for a one of a kind result! Contributor “Fornax Hominus” wrote in his post: “I started making potato bread about... Read More
Kunefe
Aug 02, 2018Special thanks to our Community Contributor, Harout Ichlokmanian, for a delicious dish that can be made in a wood or gas fired oven. He tells us that, “This is an amazing middle eastern dessert that has been passed down for generations! I am Armenian, and most Armenians love to have Kunefe for special occasions.” Well, we invite you to stretch our horizons and try this dessert for yourself! It’s a cultural... Read More
Bravo Mexican Pizza
Aug 01, 2018Community contributor, Maria O’Donnell, shares her recipe for a Wood Fired Mexican Pizza that is a crowd favorite at her house! Perfect for summer parties. This pizza features salty pancetta, mild shrimp, and hearty black beans as a base, then layers on four kinds cheese for richnesses. Finally, it ties the flavors together with crisp lettuce, smooth lime crema, and jalapenos and hot sauce for some spice. Try this dish... Read More
Mama Gigi’s Scampi
Jan 08, 2018Mama Gigi’s Scampi is a quick and easy dish! With garlic, shrimp, and butter as key ingredients, it is hard to go wrong. It can be served as a main dish or an appetizer, depending on what you pair with it. Chef Vito cooks in the Italian-style– a little of this, a little of that, add a bit of flair, and season to taste! Measurements in this recipe are not meant to... Read More
Triple-Apricot Chicken Tagine
Jul 29, 2016Stone fruit season is my favorite time of the year. One of the most difficult fruits to find is an aromatic, sweet apricot. When I lived in California’s Sonoma County, I knew a terrific produce guy at Oliver’s Market who would always find me at least one flat of Blenheim apricots, the most delicious and perfect of fruits. This year, however, in the beautiful Hudson Valley, the weather knocked out... Read More
Crab and Artichoke Savory Bread Pudding
Jun 20, 2016Isn’t it frustrating to let the oven’s residual heat go to waste? Here’s a recipe that gives you the opportunity to make a delicious brunch dish for the next day, after you’ve cooked up a feast the night before. I had a pizza festa on a recent Saturday night for some friends who were staying with us for the weekend. I made a dozen assorted pies, but a few of... Read More
Black Truffle Smashed Potatoes
Feb 01, 2016It’s not every day that I have a beautiful black truffle sitting in my refrigerator at home beckoning me to indulge in some form of “trufflie” deliciousness… Although it does happen now and then. Last time was a batch of simple but perfectly scrambled eggs smothered in shaved black truffle and a touch of creme fraiche for my beautiful bride “just because”. This time that truffle luck would fall upon... Read More
Wood Fired Canadian Beaver Tails
Oct 09, 2015Thanks to Donna P. for submitting this wood fired recipe! Delicious wood fired dessert or snack that reminds you of your childhood. Read More
