The Wood-Fired Blog
Pesto, Asparagus and Egg Pizza
Jul 16, 2012I’ve been posting recipes here in the Forno Bravo cookbook for months, but oddly enough I have yet to tackle pizza, one of the cornerstone outputs of our wood-fired beauties. Perhaps it was a subconscious reticence to test my mettle against seasoned pros – like telling Mario Batali how to make pasta. But here we are: I’m posting a pizza recipe, and will be doing so for the next few... Read More
Roasted Beets With Greek Yogurt and Almonds
Jun 28, 2012Don’t let the short ingredient list fool you – this easy recipe packs a ton of flavor. This is a wonderful way to prepare beets when the weather is warm; light and refreshing, this dish would be the perfect start to a simple summertime meal. I use red beets here, but feel free to substitute any that you find – golden or chioggia beets would be delicious as well. Read More
Roasted Mushrooms With Green Garlic
May 03, 2012Here’s another recipe to celebrate a couple of spring’s here-now-gone-tomorrow offerings. If there’s one thing to complain about spring’s bounty, it’s that nothing sticks around for very long. Oh well – enjoy it while it lasts. This recipe will make it even easier, because it will take you about 2 seconds to make – three ingredients, and that’s it. If you can find them, use morel mushrooms, spring’s fungal grand... 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
Roasted Leeks in Mustard Vinaigrette
Mar 05, 2012Leeks 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, 2012Winter 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
Schiaciatta: Tuscan Flatbread
Dec 30, 2011Here is a recipe for traditional Schiaciatta al Olio — flatbread from Tuscany. If Focaccia is half way between pizza and bread, then Schiaciatta is half way between Focaccia and Pizza. It is flat, and infused with olive oil. You should bake it pretty hot — around 500F. 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
Baked Feta
Dec 06, 2011This is a great appetizer for your next get-together. the way the flavors blend together and take on a subtle smokiness from the oven will have your guests queueing up for more. it’s also quick and easy, so it’s a great one to have in your back pocket for when those guests are of the unexpected variety. Read More
