The Wood-Fired Blog

Pizza Party

A pizza party … a recipe

Dec 06, 2014

A few nights ago, I had the F&B team over for pizza after a long day of strategic planning. Being all foodies, we were excited to all throw our hats into the cooking ring with the Forno Bravo Wood Fired Oven. Unfortunately, it was a cold, wintery mix kind of night in the mid-Atlantic, but nothing a large market umbrella couldn’t handle. The evening was wonderful, full of laughter, stories, camaraderie,... Read More

roasted duck

Slow-Roasted Duck Breast With Rhubarb-Savory Compote

Jan 09, 2013

The bright acidity of rhubarb is a great counterpoint to the meaty richness of duck breast. This is a wonderful dish for the wood oven, because that faint lick of smokiness infused in both the meat and the compote really ties everything together. It’s also very simple, but the depth of flavor will make it seem as if you worked on the dish for hours. Savory is delicious, underused herb... 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

Brick Oven Mushroom Stuffed Pork Chops with Pears

Dec 30, 2011

From the Musa’s in Sacramento With thanks from Robert in Sacramento, CA The chops must have been two and a half inches thick and marbled with just the right amount of fat (it’s sad that it’s so difficult to get pork with fat in it these days). The chops had some sort of special name which escapes me right now. (You might have to reduce the cooking time of this... Read More

roast beef

Roast Beef

Dec 30, 2011

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Roasted Flatiron Steak with Red Wine Onions

Dec 20, 2011

You can’t get much simpler than steak and onions, but this dish is a definite crowd pleaser. And the next day, slap some mayo on some crusty bread and you’ve got one heck of a steak sandwich. Read More

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