The Wood-Fired Blog
Wood Fired Grill Kaléapeño Bacon infused Brussel Sprouts
Aug 17, 2015Thank you, Jim King, for contributing this recipe! Wood Fired Grilled Brussel Sprouts & Bacon Infused in a Kalèpeño sauce and fresh Jalapeños Read More
Drink a beer; get inspired.
Jun 07, 2015Last week my business travels took me to Boston. I was very fortunate to be on the receiving end of a private tour of the Harpoon Brewery. Harpoon is a working brewery that also has a large bar that you can visit and order up the breweries latest suds. To accompany your beer, they serve soft pretzels that are made to order. The pretzels have a wonderful fermented flavor, and... Read More
Tuscan Bread
May 26, 2015This Tuscan style bread is made with a straight mix method. No need to activate the yeast or make a sponge prior to making this bread. Once baked, the loaf has a deep golden brown crust that softens as it rests and a chewy, moderately dense texture. I personally love using this bread for bruschetta or for my toast the morning after baking. The recipe is adapted from the King... Read More
Sesame Seed Chili Flatbread
Apr 19, 2015I was digging through recipes this week craving something spicy with a little crunch and a soft chew. Deep within the stacks of my handwritten, tattered pile of unfiled recipes, I uncovered a flatbread recipe I used 20 years ago in a Mediterranean restaurant I was running. Admittedly, we baked these off in a traditional oven for the sole reason of keeping up with demand. We served this bread as... Read More
Rosemary Focaccia
Mar 19, 2015I’ve been craving last week’s sweet anise rolls since posting it on the community cookbook. I decided to take the craving as inspiration and turn it into a soft chewy herb laden focaccia. If you are not a fan of rosemary feel free to substitute your favorite herb or olives or even spike it up with a hit of chili flakes. Until next week, feast well! -Chef Bart Read More
Grilled Pork Tenderloin And Figs
Mar 02, 2015Nothing fancy about this one, just the great combination of sweet, peppery figs and smoky tender pork. Once your fire has burned down most of the way and your are left with a great bed of coals, spread the coals evenly across the hearth and insert your Tuscan grill centered over the coals. Allow grill to preheat for a few minutes prior to adding your foods. Until next week, feast... Read More
Roasted Garlic
Jan 29, 2015Growing up in the San Francisco Bay Area, roasted garlic accompanied more meals than less. It always seemed to be on the table next to an incredible crusty hunk of bread. Not a frequent occurrence these days, but a must for any pizza party. As I’ve cooked more and more with the Forno Bravo I am loving utilizing the heat up and cool down times for cooking beyond pizza. Here... Read More
Fire Roasted “Ratatouille”
Nov 21, 2014Okay so not really a true ratatouille in that you are not stewing the vegetables together but the high heat of the Forno Bravo gives the vegetables a great sear and roasted flavor. I’ve also taken liberties from the classic and added fennel, one of my favorites, for some extra depth. You do not need to be fancy with this one, let your knife and the shape of the vegetable... Read More
New Tradition – Forno Bravo Oven Fire Roasted Turkey
Nov 13, 2014Thanksgiving is a mere two weeks away so why not throw a turkey in the “Drago Affamato” or “The Hungry Dragon” as my family calls our oven. Obviously maintaining a steady low fire is key to evenly roasting for your bird. Think back to your cure, ideally a low fire around 350 is ideal. You’ll get charring, similar to your pizza, in spots, especially on the top but the crispy... Read More
