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The Wood-Fired Blog

Roast Chicken

Roast chicken with lemon and thyme

Jun 28, 2013

Roast chicken with lemon and thyme is a simple but delightful food that you can make in any season in your wood fired pizza oven. A few ingredients can still make a big taste! Roast chicken with lemon and thyme 12345 Votes: 5 Rating: 2.2 You: Rate this recipe! Print Recipe CourseMeat And Poultry Roast chicken with lemon and thyme 12345 Votes: 5 Rating: 2.2 You: Rate this recipe! Print... Read More

homefries

Sunchoke Homefries With Chimichurri

Mar 26, 2013

Once a restaurant-only vegetable, sunchokes are now becoming more widely available. Sunchokes are the root of a variety of sunflower, and have a nutty, sweet flavor. They can be eaten raw, in which case they are crunchy and mild, or cooked, which renders them unctuous and almost meaty. This is a simple side dish preparation for this delicious tuber, but you could also try using them in place of potatoes... Read More

braised beef

Braised Beef “au Chasseur”

Jan 09, 2013

Don’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

ricotta gnudi

Ricotta Gnudi With Roasted Cabbage and Marconi Peppers

Nov 05, 2012

  This recipe requires some patience and planning, because the gnudi take three days to make. Before you run for the hills, I should clarify: The gnudi take about 10 minutes to make – they’re really easy – but three days before they’re ready to use. So plan ahead, and your foresightedness will be rewarded. In case you’re asking yourself what in the world a gnudi is, a quick explanation... Read More

roasted mushrooms

Pizza With Roasted Mushrooms, Cherry Tomatoes, Red Onion and Basil

Aug 27, 2012

If 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

Curried Cauliflower With Chickpeas and Golden Raisins

Aug 14, 2012

This dish is actually one of my wife’s specialties. As a cook, I work in the evenings and thus miss out on dinner at a normal time, so it is a comforting feeling when I walk in the door and can tell just by the aroma of curry in the air that my late-night meal on the couch is going to be delicious and satisfying. I’ve done a little tweaking... Read More

pesto asparagus egg pizza

Pesto, Asparagus and Egg Pizza

Jul 16, 2012

I’ve been posting recipes here in the Forno Bravo cookbook for months, but oddly enough I have yet to tackle pizza, one of the cornerstone outputs of our wood-fired beauties. Perhaps it was a subconscious reticence to test my mettle against seasoned pros – like telling Mario Batali how to make pasta. But here we are: I’m posting a pizza recipe, and will be doing so for the next few... Read More

Roasted Beets With Greek Yogurt and Almonds

Jun 28, 2012

Don’t let the short ingredient list fool you – this easy recipe packs a ton of flavor. This is a wonderful way to prepare beets when the weather is warm; light and refreshing, this dish would be the perfect start to a simple summertime meal. I use red beets here, but feel free to substitute any that you find – golden or chioggia beets would be delicious as well. Roasted... Read More

Roasted Asparagus With Romesco Sauce

May 11, 2012

This is the last time I’ll say it: Hurray for spring! Without a doubt, asparagus is one of the finest gifts spring has to offer, made all the more sweet by the relatively short time we have with it each year. I know, I know, your supermarket has asparagus all the time. Do me a favor – don’t eat it when it’s not springtime. Asparagus is just one of those... Read More

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