The Wood-Fired Blog
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
Classic Dough And Smoky Tomato Sauce
Sep 19, 2014I am thrilled to be a part of the Forno Bravo community, and I am excited to share recipes, techniques, videos, photos and musings through the lens of a professional chef. My first post, of course, has to be pizza. However, I promise that I will keep you on your toes with different dishes and cooking methods to show off the versatility of the Forno Bravo oven. My first dough... Read More
Seared Rainbow Trout With Crispy Rice Cake, Pickled Peppers and Roasted Lettuce
May 13, 2013I love the delicate flavor and crispy skin of rainbow trout. Here in Chicago we are lucky enough to have an amazing sustainable trout farm, Rushing Waters, just a couple hours away, across the border in Wisconsin. If you’re not so lucky, substitute any freshwater fish you can get your hands on – or order from Rushing Waters online; they will ship to you overnight. Read More
Braised Shell Beans With Parmesan Broth
Jan 09, 2013There’s nothing like fresh shell beans, in my opinion. No matter what you do, you can’t get the same result with canned or dried beans. Cooked properly, the texture and flavor can’t be beat. I used cranberry beans for this recipe, but you could substitute just about any fresh shell bean you can get your hands on. And if you weren’t already, hopefully this recipe will be a wake-up call... Read More
Wood-Fired Black Bean Enchiladas
Jul 09, 2012I 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
Oven-Roasted Whitefish With Braised Celery Root Remoulade
Mar 19, 2012Here’s another classic French dish reinterpreted for the wood oven. This is a great one for dining al fresco on the beautiful spring nights that are now upon us (at least in Chicago – go figure). Read More
Pan-Roasted Pike With Sherry-Glazed Mushrooms and Polenta
Feb 06, 2012You really can’t go wrong here: great fish, deep roasty-toasty mushrooms, rich polenta. Still, I was happy with how this one turned out. Polenta takes on a wonderful smoky flavor when cooked in the oven. I think the walleye pike works well for this dish, but if you can’t find that where you are, substitute barramundi (Asian sea bass) or even halibut. Read More
Focaccia
Dec 30, 2011There are two basic approaches to focaccia. In Genoa, where focaccia was born, a rich, olive oil infused dough is shaped into a pan, allowed to raise, indented with fingers, covered with more olive oil, then baked at a moderate heat. In Naples, the home of pizza and wonderful brick pizza ovens, many pizzerias create a focaccia that is basically a flat bread made from pizza dough and topped with... Read More
Schiaciatta: Tuscan Flatbread
Dec 30, 2011Here is a recipe for traditional Schiaciatta al Olio — flatbread from Tuscany. If Focaccia is half way between pizza and bread, then Schiaciatta is half way between Focaccia and Pizza. It is flat, and infused with olive oil. You should bake it pretty hot — around 500F. Read More
