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The Wood-Fired Blog

Brasied rabbit-leeks and bacon on a white plate

Bacon Braised Hare with Leeks

Feb 17, 2021

This recipe comes from Chef John Livera. He loves hosting dinner parties and using his custom-tiled Vesuvio wood fired oven as the star of the show. Hare (or rabbit)* is a very mild, tender, lean meat that takes on many of the flavors it is cooked with. It is full of protein, low in fat, and low in cholesterol, making it a very healthy option that really elevates the meal.... Read More

Morel, Asparagus, & Leek Pizza

May 29, 2019

Special thanks to Greg Higgins, who installed a Professionale 120 at his home in Oregon, for this dough and pizza recipe. He shares his Forno Bravo oven creations on his Facebook page, Pizza Monday. Notes on Greg’s Pizza Napoletana Dough: This is my favorite pizza dough using “00” pizza flour. It’s based on a classic Neapolitan dough ratio. We typically mix the dough around noon on Pizza Monday.  After an... Read More

The Fun Guy Vegetarian Pizza

May 07, 2018

“The Fun Guy” made with fungi. This light, vegetarian pizza created by Chef Vito Romani, owner of Stella’s Pizza Pie mobile catering based in San Diego, CA that is perfect for a summer afternoon feast! This recipe was demonstrated by Chef Vito for the guests at the Forno Bravo EXPO held in California’s wine country. It was a hit! The Fun Guy Pizza 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print... Read More

Leek Jam, Meyer Lemon, Anchovy, Black Olive and Dill Flatbread

Jul 14, 2016

In keeping with my desire to cook outside of the box when it comes to flatbreads, here is a real flavor-palooza of a pie, that is (yes, Virginia) actually cheese-free! The leek jam does take a little time, but the result is worth it, and I encourage you to make double or triple the recipe, then freeze it in smaller containers so that when the urge strikes, you’ll be ready... Read More

egg-and-leek-pizza

Egg And Leek Pizza

Apr 13, 2015

Eggs are awesome. Breakfast, lunch, dinner or midnight munchie, their versatility is unmatched in the gastronomic world. It is also a popular culinary myth that the pleats in a chef’s toque represent the 100 ways a chef can cook an egg. Adding an egg to pizza is certainly nothing new, but crowning your pie with the yolky richness certainly will elevate it from good to great. In this version I... Read More

Kale and Roasted Leek Gratin

Kale and Roasted Leek Gratin

Jan 23, 2013

Here’s a recipe for a hearty winter side dish. I just made this for my family for Christmas, and it seemed to go over well. I know there are folks in some quarters who are sick of kale’s moment in the culinary sun, but I’ve been cooking it for years, and I will keep cooking it, because the stuff is delicious. That said, feel free to substitute any hearty green:... 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. Roasted Leeks in Mustard Vinaigrette 12345 Votes: 0 Rating: 0 You: Rate... Read More

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