The Wood-Fired Blog
Wood Fired Roasted Vegetables
Sep 17, 2019This yummy fall recipe is from our Forno Bravo dealer/installer friends at The ARCH Architectural Finishes, Flooring and More. “The cooler evenings are perfect for roasting, grilling, baking, and watching the glow! Enjoy this Sunday-night side dish of roasted vegetables made in our Forno Bravo Casa2G90 wood fired oven.” *Chef’s Note: Timing is everything with this recipe. You will be cooking similar items together in a progression, so that everything... Read More
Spinach Mushroom & Egg Pie
Mar 14, 2016Who said eggs were just for breakfast? Miraculous, sunny orbs of rich goodness, eggs constantly amaze me. In fact, you can put an egg or two onto almost any pizza, as long as you build up a low “wall” from the other toppings, so the egg will be contained in place until it’s (just slightly) cooked. When you cut the pie, the runny yolk will mix together with the... Read More
Braised Beef “au Chasseur”
Jan 09, 2013Don’t let the fancy name fool you – what we’re talking about here is pot roast. I took my inspiration for the flavors in this dish from the classic French sauce chasseur, or hunter sauce, so I thought I’d give credit where it’s due. Sauce chasseur is a hearty amalgam of tomatoes, mushrooms and wine, so I have all those flavors working here, plus a couple more just because. This... Read More
Pizza With Roasted Mushrooms, Cherry Tomatoes, Red Onion and Basil
Aug 27, 2012If 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
Pan-Roasted Pike With Sherry-Glazed Mushrooms and Polenta
Feb 06, 2012You really can’t go wrong here: great fish, deep roasty-toasty mushrooms, rich polenta. Still, I was happy with how this one turned out. Polenta takes on a wonderful smoky flavor when cooked in the oven. I think the walleye pike works well for this dish, but if you can’t find that where you are, substitute barramundi (Asian sea bass) or even halibut. Read More
