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The Wood-Fired Blog

Retained Heat Cooking

Butterscotch Sticky Buns

Apr 19, 2019

Chef 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

strata, bread pudding, crab meat, artichokes, recipe

Crab and Artichoke Savory Bread Pudding

Jun 20, 2016

Isn’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

Kohlrabi Gratin

Mar 26, 2012

Kohlrabi is a delicious vegetable that is woefully underused here in the United States. A member of the cabbage family, kohlrabi has a sweet, mild flavor that is hard to pin down, but if I had to try I’d say it’s like a cross between broccoli, rutabaga and potato. When I reread that description, it doesn’t sound very good, but please don’t let it scare you away. Give kohlrabi a... Read More

Cherry Clafoutis

Cherry Clafoutis

Feb 17, 2012

This is a recipe I adapted from the inimitable Julia Child. I honestly don’t know why people don’t make or serve clafoutis more often – it’s one of the easiest desserts imaginable, you can make one with pretty much any fruit you’d care to, and it’s absolutely delicious. Maybe it’s the scary-looking French name. Call it a deep-dish crepe for all I care, just make one for your next dinner... Read More

spinach scallion frittata

Spinach, Scallion and Chevre Frittata with Roasted Pepper Mayo

Jan 23, 2012

I love frittatas. They’re a lot like pizza, that other stalwart of the wood-fired oven: they’re quick, relatively easy, and the flavor combinations are practically endless. Frittatas work great as a simple weeknight meal, but they’re also a good party buffet food, since they’re often served at room temperature. This particular frittata turned out well, but feel free to use this recipe as a jumping-off point for any ingredient-mixing alchemy... Read More

Stuffed Turkey Roll — Rotolo di Tacchino

Dec 30, 2011

Here is a stuffed turkey roll recipe that works great in a brick oven. The heat of the oven sears the stuffed turkey, and browns the pan drippings to make a wonderful, light sauce. We stuffed our turkey with a ham and cheese frittata, which is a nice change from a traditional bread stuffed. This is a good summer meal. To make a turkey roll you’ll want about two pounds... Read More



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