The Wood-Fired Blog

Wood Fired Kale-Stuffed Pork Loin with Cranberries and Pine Nuts

Mar 01, 2016

I invited some friends to dinner who love anything that comes from the wood fired oven. We recently came through over a week of below-zero temperatures so I thought standing in front of the wood fired oven sounded cozy and comforting. I found a pork loin in the market and made a plan to stuff, roll and tie the pork and nestle it into a 450-500 degree oven. The weather... Read More

Wood fired spaghetti squash parmesan recipe

Feb 26, 2016

I am a huge fan of Eggplant Parmesan, a recipe I will post in the future, but this spaghetti squash Parmesan is pretty damn delicious. I have done this recipe a few times in my conventional oven in my house and every time I am reminded how delicious it is… And with the cold weather, it is a cozy and comfortable way to relax around the dinner table.  If you’re... Read More

Whole Sea Bream Al Forno

Feb 22, 2016

Thanks to Kim Kozol of Boston, MA for submitting this recipe! Whole Fish cooked on a wood fired oven Read More

Black Truffle Smashed Potatoes

Feb 01, 2016

It’s not every day that I have a beautiful black truffle sitting in my refrigerator at home beckoning me to indulge in some form of “trufflie” deliciousness… Although it does happen now and then. Last time was a batch of simple but perfectly scrambled eggs smothered in shaved black truffle and a touch of creme fraiche for my beautiful bride “just because”. This time that truffle luck would fall upon... Read More

Herb Roasted Chicken

Jan 04, 2016

I have always found comfort in roasted chicken, both the process of making a roasted chicken and eating one. It always reminds me of a Sunday supper with the entire family around the table. If your family is anything like mine (7 of us,) you might need two birds. The cooking time will largely depend on the temperature of your wood burning oven — a 3 pound bird will take... Read More

Quick Dough

Oct 05, 2015

What happens when you are missing an ingredient or two? What if you do not have the time you need to make your dough? Read More

Roasted Tomato and Gulf Shrimp on Sweet Cream Grits

Oct 01, 2015

This recipe was demonstrated at the 2015 Forno Bravo EXPO by Chef Todd Fisher, head chef at Tarpy’s Roadhouse in Monterey, CA. Read More

Wood Fired Chicken Pesto Apricot Pizza

Sep 22, 2015

Tart, creamy, sharp, savory, and sweet … just a few of my favorite things. Keeping with the spring and summer seasons, this recipe highlights the sweet ripeness of apricots combined with the tart creaminess of goat cheese.  Add savory chicken meat and a sharp pop of homemade pesto, and you have a complete feast with just one pizza. Until next week, feast well. – Chef Bart Get all the flavors... Read More

Wood Fired Roasted Artichokes

Sep 08, 2015

Eating local … I grew up a little more than 100 miles north of Castroville, California. Castroville sits just outside of Monterey and a mere 8 miles from Forno Bravo HQ. Since the 1920’s, Castroville and the Salinas Valley have been among the most productive agriculture regions of California. It can be said the area is known for its artichokes. An artichoke is the flower of the thistle plant, technically... Read More

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