The Wood-Fired Blog

braised chicken

Braised Chicken With Bacon, Fingerling Potatoes and Dried Fruit

Apr 22, 2013

This dish was inspired by a random flip through one of the many cookbooks that line a high shelf just outside the kitchen at the restaurant where I work. The (old) book was a survey of regional French cooking, and one of the recipes I stumbled upon was for a dish that combined potatoes, bacon and dried fruit into a kind of gratin or casserole. I decided to adapt those... Read More

braised beef

Braised Beef “au Chasseur”

Jan 09, 2013

Don’t let the fancy name fool you – what we’re talking about here is pot roast. I took my inspiration for the flavors in this dish from the classic French sauce chasseur, or hunter sauce, so I thought I’d give credit where it’s due. Sauce chasseur is a hearty amalgam of tomatoes, mushrooms and wine, so I have all those flavors working here, plus a couple more just because. This... Read More

ricotta gnudi

Ricotta Gnudi With Roasted Cabbage and Marconi Peppers

Nov 05, 2012

  This recipe requires some patience and planning, because the gnudi take three days to make. Before you run for the hills, I should clarify: The gnudi take about 10 minutes to make – they’re really easy – but three days before they’re ready to use. So plan ahead, and your foresightedness will be rewarded. In case you’re asking yourself what in the world a gnudi is, a quick explanation... Read More

zucchini and roasted red pepper pizza

Zucchini and Roasted Red Pepper Pizza With White Wine Cream Sauce

Jul 31, 2012

First off, I need to give credit where it’s due: The idea for this pizza is lifted from Pizza Orgasmica in San Francisco. When my wife and I lived in the Bay Area, the Ecstasy, as it’s called on their menu, was our favorite pie of theirs, and it led me to mess around with creating a white wine cream sauce recipe so I could mimic it at home. I... Read More

potato radicchio thyme pizza

Potato, Roasted Radicchio and Thyme Pizza With White Wine Cream Sauce

Jul 23, 2012

Here is the second installment in what I have taken to calling My Own Personal Pizza Month here at the Forno Bravo online cookbook. For brevity’s sake, I’m only going to talk pizza construction in this article. Read More

Roasted Leeks in Mustard Vinaigrette

Mar 05, 2012

Leeks in vinaigrette is a classic French dish that I’ve updated here to utilize our favorite cooking device, the wood-fired oven. Usually the leeks are slowly stewed directly in the vinaigrette, but here I first roast the leeks in the oven, in order to incorporate both sweet caramelized onion and smoky wood fire flavors into the finished dish. Read More

Roasted Sweet Dumpling Squash with Blood Orange Vinaigrette

Feb 02, 2012

Winter is the time when all kinds of delicious citrus come into season that you may not be able to find at other times of the year. citrus can be like a bright and shiny beacon of summer in the grey doldrums of winter here in the midwest, so i like to take advantage while i can. sweet dumpling squash is one of my favorite varieties; your produce purveyor might... Read More

Brick Oven Beef Rib Roast

Dec 28, 2011

Thanks to Jim in CT. Here’s one for a delicious rib roast… Read More

Brick Oven Sea Bass with Mushrooms

Jun 07, 2011

This dish works best in a terra cotta pan that will hold all the fish in a single layer. Read More

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