Karsten Nordenhof, Wood Fired Community Member and guest home chef, submitted a fun Mexican-American style recipe for our 2018 Summer Recipe Contest. She reports: “After building our Pompeii oven last year, what began as a culinary journey to explore the unlimited options of a wood fired oven, is now a Sunday family tradition. It’s been lots of fun cooking again! After one visit to our favorite Mexican restaurant, I got inspired... Read More
When roasting food in a wood fired oven, the Forno Bravo Refractory Pizza Ovens and the Bella Stainless Steel Pizza Ovens tend to behave a little differently. The Bella cooks predominately with reflective heat, while the brick ovens rely more on refractive heat (utilizing the oven’s thermal mass.) As a result, some recipes will need to be tailored slightly for the Bella, and your fire management and cooking techniques will need... Read More
The scent of the meat roasting on a Tuscan Grill over coals accented with apple chips makes this simple recipe something special. Never tried grilling in your oven? Click here for some basics to get you started! Delicious Pork Tenderloin roasted in a wood fired oven served with homemade applesauce. Read More
I won’t lie – the ingredient list on this one is going to look intimidating. If you can’t handle it, just buy canned enchilada sauce. But I’m telling you, making your sauce from scratch is worth the effort. And once you’re hooked, you can start tweaking the recipe to make it your own by playing around with the types and ratios of dried chiles you use. Two quick notes about... Read More
