The Wood-Fired Blog
A Few of My Pizza Oven Favorites
Oct 26, 2015A little more than a year has taught me a few things about pizza out of a Forno Bravo pizza oven. To name just a few: the woods and the flavor of smoke, the fire and how to trust in the dome-licking flames, the illusion of controlling the dough, yeast, humidity and time, and of course the toppings–spicy, sweet, tart, bold, creamy, sharp and all delicious. The most important lesson... Read More
Roasted Artichokes With Capers, Chevre and Herbed Breadcrumbs
Apr 23, 2012Ah, spring. Yes, it’s getting warmer. Yes, the days are getting longer. But what I really get excited about is all the amazing produce spring brings with it. Finally gorging on asparagus, peas, morel mushrooms, green garlic, ramps, spring onions, rhubarb and more after a long winter of root vegetables here in the Midwest is a joy that never grows old. This recipe is an ode to another springtime favorite,... Read More
Oven-Roasted Whitefish With Braised Celery Root Remoulade
Mar 19, 2012Here’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
Wood-Oven Goat Cheese Sandwich With Shallot Relish and Kale
Dec 30, 2011Who doesn’t love a good grilled cheese? That’s a rhetorical question, since everyone loves a good grilled cheese (except you poor souls out there who are unfortunate enough to be lactose intolerant). This is a twist on the classic I came up with as a vegetarian option for a party, and I was surprised to discover it actually ended up outpacing all the meat options in terms of popularity with... Read More
Tuscan-style Roasted Summer Vegetables on Rosemary Skewers with Herb Pesto
Dec 29, 2011Serve 1-2 skewers per person with Pistachio-Parsley-Mint Pesto on the side. Read More
Brick Oven Sea Bass with Mushrooms
Jun 07, 2011This dish works best in a terra cotta pan that will hold all the fish in a single layer. Read More
