The Wood-Fired Blog

BBQ Ribs

St. Louis BBQ Ribs

Mar 27, 2019

Last week, I posted a quick recipe and technique to utilize while your oven is heating up. This week, I thought I’d share a post-pizza party, oven cool-down recipe for St. Louis BBQ Ribs. The residual heat after an evening of cooking pizzas provides a great opportunity to utilize your Forno Bravo oven for a smoky slow roast. While there are countless rubs and marinades for ribs out there in... 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

egg-and-leek-pizza

Egg And Leek Pizza

Apr 13, 2015

Eggs are awesome. Breakfast, lunch, dinner or midnight munchie, their versatility is unmatched in the gastronomic world. It is also a popular culinary myth that the pleats in a chef’s toque represent the 100 ways a chef can cook an egg. Adding an egg to pizza is certainly nothing new, but crowning your pie with the yolky richness certainly will elevate it from good to great. In this version I... Read More

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