Just when I had wrapped up a wonderful evening of fresh pizza making, my family turned to me and with lost looks on their faces collectively said, “what no dessert?” Fortunately I had a couple apples handy and gelato in the freezer. I went to work on a quick dessert pizza. The family was thrilled and spared me to cook for them yet another day. Hope you enjoy. Chef Bart... Read More
I admit, the title of this bread is not so great, but I didn’t want to call it Italian Bread, or French bread. I’m afraid it isn’t authentic enough for those titles. Maybe Rustic Sandwich rolls? Read More
What follows is my treatise on roasting a holiday turkey in a wood-fired oven. this was my first try at roasting a bird in the oven, but the results were pretty delicious, if i do say so. my thanksgiving guests are willing to back me up, so i’ll take that as enough proof that this is a method worth sharing. as with any wood-oven cooking, results may vary. I’m working... Read More
Porchetta is a highly seasoned pork roast that is rolled in herbs and slow cooked in a WFO. This version cooks all night and is beautifully flavored with fennel pollen. Your patience will be rewarded with tender, juicy pork and chewy, crunchy pork skin. Read More