The Wood-Fired Blog

Taleggio Chanterelle Pizza

Taleggio And Golden Chanterelle Pizza

Feb 21, 2015

Taleggio is one of my favorite cheeses. Hailing from the Lombardy region of Italy, it is rich, buttery and balanced with tart fruity and nutty flavors. It is sublime on any cheese plate but it quickly becomes ridiculously delicious when melted on pizza. Taleggio has a soft reddish-yellow washed rind that gives it a subtle salty finish and a wonderful off-white pale colored paste. If you have yet to dabble... Read More

Caesar Salad Pizza

Caesar Salad Pizza

Feb 06, 2015

Gotta give credit to my daughter and her affinity for Caesar salad for this recipe. Credit also goes to my son for grabbing the camera and documenting it for all to see. I would never claim credit for inviting such a combination but it certainly was a great reminder of a quick down and easy topping for a flavorful family favorite. Until next week, feast well. – Chef Bart Read More

Pizza Party

A pizza party … a recipe

Dec 06, 2014

A few nights ago, I had the F&B team over for pizza after a long day of strategic planning. Being all foodies, we were excited to all throw our hats into the cooking ring with the Forno Bravo Wood Fired Oven. Unfortunately, it was a cold, wintery mix kind of night in the mid-Atlantic, but nothing a large market umbrella couldn’t handle. The evening was wonderful, full of laughter, stories, camaraderie,... Read More

Roasted Onion and Pineapple Salad

Roasted Onion and Pineapple Salad

Oct 24, 2013

As any Hawaiian pizza lover knows, pineapple is delicious when paired with salty, savory ingredients. This warm salad is a lighter, bread-less take on that idea. Read More

Corn Tartine With Chevre and Rocket

Jul 22, 2013

Hurray! Fresh local corn is here for the season. Let’s celebrate with some easy, delicious corn tartines. Tartine is just a fancy word for a piece of bread with a bunch of stuff on it, aka an open-faced sandwich. It is a great oven application for a quick meal, so take this recipe as a guide and let your imagination go. Read More

homefries

Sunchoke Homefries With Chimichurri

Mar 26, 2013

Once a restaurant-only vegetable, sunchokes are now becoming more widely available. Sunchokes are the root of a variety of sunflower, and have a nutty, sweet flavor. They can be eaten raw, in which case they are crunchy and mild, or cooked, which renders them unctuous and almost meaty. This is a simple side dish preparation for this delicious tuber, but you could also try using them in place of potatoes... Read More

seared beef tenderloin

Seared Beef Tenderloin With Black Sheep Cheese and Roasted Tomatoes

Jan 09, 2013

This is one of those dishes that isn’t really a dish at all – just a confluence of good ingredients that happened to be at hand, with the end result being something beautiful and delicious. You’ll never really be able to recreate this dish: My tomatoes were grown by a family friend, and my cheese came from a farm that anyone outside of Illinois isn’t going to have access to.... Read More

mussels with chorizo

Mussels With Chorizo and Beer

Nov 26, 2012

Your first instinct might be to disagree, but mussels are actually a great food for entertaining: They’re cheap, they’re quick and easy to cook, and they give your guests a tactile connection to the communal aspect of sharing a meal as everyone dives in to a steaming pile of mussels to unearth the tender treasures hidden inside. What more could you need? Pairing mussels with chorizo is a classic combination,... Read More

roasted mushrooms

Pizza With Roasted Mushrooms, Cherry Tomatoes, Red Onion and Basil

Aug 27, 2012

If some evil, freedom-hating pizza dictator locked me in a cage and told me I could only have one topping on my pizza for the rest of my life, I would probably go with mushrooms. So here’s a recipe for a simple, more “traditional” pizza sporting some flavors that play well together, while still highlighting my personal desert-island topping. You will notice that I roast my mushrooms before I put... Read More

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