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The Wood-Fired Blog

Retained Heat Cooking

Butterscotch Sticky Buns

Apr 19, 2019

Chef Bart’s Butterscotch Sticky Buns (before glazing) I say when you have a craving, feed it! I was digging through the ol’ box of recipes and stumbled across this glorious breakfast sin. While reading through the ingredients, my mouth started to water, and I just had to see how it worked in the Forno Bravo oven. Grab your cast-iron skillet, or similar baking pan, your scotch whiskey, and your sense... Read More

strawberry-rhubarb-cobbler

Strawberry And Rhubarb Cobbler

Apr 05, 2015

Early spring means strawberries and rhubarb! No better reason to break out the cast iron and build the perfect cobbler to cap off a perfect night of pizza. Rhubarb adds a wonderful tartness to any dish but it is typically prized in desserts to balance the sweetness of other fruits, thus creating a desired sweet and sour effect. Shout out to my grandma on this one; she loved rhubarb. Hope... Read More

Sweet Anise Bread

Sweet Anise Bread

Mar 09, 2015

While my Forno Bravo oven hibernated in its snowy winter jacket this week, my business travel took me to Peru. I had the pleasure of working with a group of chefs from around the Caribbean, Central and South American markets. One of our days was spent exploring local ingredients, artisan producers and the cultural influences that have made Peruvian food a global force. We stopped at chef Eduardo Navarro’s Chaxras... Read More

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