The Wood-Fired Blog
Meyer Lemon, Sauteed Leek, and Caper Pizza with Melty Taleggio
Oct 01, 2015This recipe was demonstrated at the 2015 Forno Bravo EXPO by author and culinary instructor, Brigit Binns, owner of Refugio Paso Robles. 2 tablespoons extra-virgin olive oil, plus extra for drizzling 2 small or 1 medium leek, white and light green parts only, well washed and very finely chopped 1 clove garlic, minced or pushed through a press 1 tablespoon medium-dry white wine, such as Viognier Fine sea salt... Read More
Calamari and Chorizo Pizza with Caramelized Fennel and Shaved Manchego
Oct 01, 2015This recipe was demonstrated at the 2015 Forno Bravo EXPO by author and culinary instructor, Brigit Binns, owner of Refugio Paso Robles. If your fennel is missing its feathery green tops, scatter the finished pizza with roughly torn fresh dill. 1 tablespoon extra-virgin olive oil, plus extra for drizzling 1 small bulb fennel, quartered, cored, and slivered crosswise (greens reserved for garnish) 1 tablespoon medium-dry white wine, such... Read More
Wood Fired Chicken Pesto Apricot Pizza
Sep 22, 2015Tart, creamy, sharp, savory, and sweet … just a few of my favorite things. Keeping with the spring and summer seasons, this recipe highlights the sweet ripeness of apricots combined with the tart creaminess of goat cheese. Add savory chicken meat and a sharp pop of homemade pesto, and you have a complete feast with just one pizza. Until next week, feast well. – Chef Bart Get all the flavors... Read More
CONTEST! Wood Fired Drunken Monkey Love
Sep 10, 2015This recipe is a quick Italian dessert reminiscent of Bananas Foster, but with bourbon instead of rum, and a few other significant variations. Mostly what it is is rich, flavorful, and delicious! No matter how full everyone is from a meal of amazing wood fired oven pizza, when the oven cools down a bit for banana cooking, no one will be able to resist the Drunken Monkey Love! The recipe... Read More
Wood Fired Roasted Artichokes
Sep 08, 2015Eating local … I grew up a little more than 100 miles north of Castroville, California. Castroville sits just outside of Monterey and a mere 8 miles from Forno Bravo HQ. Since the 1920’s, Castroville and the Salinas Valley have been among the most productive agriculture regions of California. It can be said the area is known for its artichokes. An artichoke is the flower of the thistle plant, technically... Read More
Wood Fired Grill Kaléapeño Bacon infused Brussel Sprouts
Aug 17, 2015Thank you, Jim King, for contributing this recipe! Wood Fired Grilled Brussel Sprouts & Bacon Infused in a Kalèpeño sauce and fresh Jalapeños Read More
Ultimate Wood Fired Appetizer Platter
Aug 17, 2015Contest Recipe submitted by Peter Rumbolo. Thanks Peter. Wood fired Rib eye steaks, mushrooms, asparagus and olives on a large platter. I cook this while my guest are outside with me to add to the allure of the oven and wood fired cooking. Read More
CONTEST – Tuscan Rabbit
Aug 17, 2015Recipe submitted by Michael Davies for our contest. Thanks Michael. A good hearty rabbit dish for any occasion. Read More
Baked pumpkin soup
Aug 17, 2015Recipe submitted by Emil Nel from South Africa as part of our 2015 Recipe Contest. Thanks Emil! Interesting, look impressive, tastes amazing. You bake the whole pumpkin! Read More
