The Wood-Fired Blog
Andouille Sausage And Pesto Pizza
Mar 30, 2015Andouille sausage originated in France and was brought to the US by German immigrants who settled in Louisiana. This smoked pork sausage is a staple of Creole cooking and makes a great topping for pizza. If making your own sausage sounds like too much, one of my favorite versions that is readily available is D’Artagnan’s Andouille-Cajun style sausage. The sausage adds an intense kick of smoke and spicy paprika that... Read More
Rosemary Focaccia
Mar 19, 2015I’ve been craving last week’s sweet anise rolls since posting it on the community cookbook. I decided to take the craving as inspiration and turn it into a soft chewy herb laden focaccia. If you are not a fan of rosemary feel free to substitute your favorite herb or olives or even spike it up with a hit of chili flakes. Until next week, feast well! -Chef Bart Read More
Sweet Anise Bread
Mar 09, 2015While 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
Grilled Pork Tenderloin And Figs
Mar 02, 2015Nothing fancy about this one, just the great combination of sweet, peppery figs and smoky tender pork. Once your fire has burned down most of the way and your are left with a great bed of coals, spread the coals evenly across the hearth and insert your Tuscan grill centered over the coals. Allow grill to preheat for a few minutes prior to adding your foods. Until next week, feast... Read More
Taleggio And Golden Chanterelle Pizza
Feb 21, 2015Taleggio is one of my favorite cheeses. Hailing from the Lombardy region of Italy, it is rich, buttery and balanced with tart fruity and nutty flavors. It is sublime on any cheese plate but it quickly becomes ridiculously delicious when melted on pizza. Taleggio has a soft reddish-yellow washed rind that gives it a subtle salty finish and a wonderful off-white pale colored paste. If you have yet to dabble... Read More
Roasted Cauliflower
Feb 14, 2015Charred, steamed, raw, cut into steaks or florets or caramelized for a crave-able crunch, cauliflower has been enjoying a resurgence over the last couple years. I couldn’t resist taking a head of cauliflower, steaming it until tender, adding a miso, Asian inspired marinade and finishing it in the Forno Bravo oven. Read More
Caesar Salad Pizza
Feb 06, 2015Gotta give credit to my daughter and her affinity for Caesar salad for this recipe. Credit also goes to my son for grabbing the camera and documenting it for all to see. I would never claim credit for inviting such a combination but it certainly was a great reminder of a quick down and easy topping for a flavorful family favorite. Until next week, feast well. – Chef Bart Read More
Roasted Garlic
Jan 29, 2015Growing up in the San Francisco Bay Area, roasted garlic accompanied more meals than less. It always seemed to be on the table next to an incredible crusty hunk of bread. Not a frequent occurrence these days, but a must for any pizza party. As I’ve cooked more and more with the Forno Bravo I am loving utilizing the heat up and cool down times for cooking beyond pizza. Here... Read More
A pizza party … a recipe
Dec 06, 2014A 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
