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The Wood-Fired Blog

Brasied rabbit-leeks and bacon on a white plate

Bacon Braised Hare with Leeks

Feb 17, 2021

This recipe comes from Chef John Livera. He loves hosting dinner parties and using his custom-tiled Vesuvio wood fired oven as the star of the show. Hare (or rabbit)* is a very mild, tender, lean meat that takes on many of the flavors it is cooked with. It is full of protein, low in fat, and low in cholesterol, making it a very healthy option that really elevates the meal.... Read More

Wood Fired Lobster Pizza

May 24, 2016

It was beautiful out. I was going to make some lobster and put it on a pizza, but what’s different about that and putting other seafood on a pizza like shrimp, mussels, clams, salmon etc? I decided to keep it simple for this one and make a lightly dressed salad to lay on the pizza dough after it was cooked – making sure it was nice and cool – kept... Read More

Whole Sea Bream Al Forno

Feb 22, 2016

Thanks to Kim Kozol of Boston, MA for submitting this recipe! Whole Sea Bream Al Forno 12345 Votes: 1 Rating: 4 You: Rate this recipe! Print Recipe Whole Fish cooked on a wood fired oven CourseMain Dish, Seafood CuisineSeafood Servings Prep Time 4 servings; size dependent upon size of fish 15 mintues Cook Time Passive Time 10 minutes 4 minutes Servings Prep Time 4 servings; size dependent upon size of... Read More

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

braised chicken

Braised Chicken With Bacon, Fingerling Potatoes and Dried Fruit

Apr 22, 2013

This dish was inspired by a random flip through one of the many cookbooks that line a high shelf just outside the kitchen at the restaurant where I work. The (old) book was a survey of regional French cooking, and one of the recipes I stumbled upon was for a dish that combined potatoes, bacon and dried fruit into a kind of gratin or casserole. I decided to adapt those... Read More

braised parsnips

Braised Parsnips With Cara Cara Oranges

Feb 26, 2013

Braising is my favorite preparation for parsnips, because it really brings out all the flavors this oft-forgotten root has to offer: delicate sweetness, earthiness and just a hint of minerality. Cara caras, one of the many types of heirloom citrus that become blessedly available in the winter months, are a perfect partner to parsnips. But if you can’t find them, regular navel oranges will work just as well. Braised Parsnips... Read More

oven-roasted whitefish

Oven-Roasted Whitefish With Braised Celery Root Remoulade

Mar 19, 2012

Here’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). Oven-Roasted Whitefish With Braised Celery Root Remoulade 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseSeafood Oven-Roasted Whitefish With Braised Celery Root Remoulade 12345 Votes: 0 Rating: 0 You: Rate this... Read More

oven roasted shellfish

Oven Roasted Shellfish

Jan 16, 2012

  This is a quick and simple recipe for any combination of shellfish – clams, mussels, etc. Be sure to have lots of crusty bread on hand to help soak up the sauce and juices. Oven Roasted Shellfish 12345 Votes: 2 Rating: 4 You: Rate this recipe! Print Recipe CourseSeafood Oven Roasted Shellfish 12345 Votes: 2 Rating: 4 You: Rate this recipe! Print Recipe CourseSeafood Ingredients 2-4 lbs mussels or... Read More

Roasted Potatoes

Jan 04, 2012

Here’s a quick and easy side dish that would be a nice complement to the flatiron steak recipe I posted recently. It’s also a great one to have in your back pocket for the next time you’re cooking in your oven, because it takes almost zero prep time, it goes with almost anything, and you can let it cook while you’re firing other stuff. Roasted Potatoes 12345 Votes: 2 Rating:... Read More

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