The Wood-Fired Blog
Pizza With Roasted Mushrooms, Cherry Tomatoes, Red Onion and Basil
Aug 27, 2012If some evil, freedom-hating pizza dictator locked me in a cage and told me I could only have one topping on my pizza for the rest of my life, I would probably go with mushrooms. So here’s a recipe for a simple, more “traditional” pizza sporting some flavors that play well together, while still highlighting my personal desert-island topping. You will notice that I roast my mushrooms before I put... Read More
Curried Cauliflower With Chickpeas and Golden Raisins
Aug 14, 2012This dish is actually one of my wife’s specialties. As a cook, I work in the evenings and thus miss out on dinner at a normal time, so it is a comforting feeling when I walk in the door and can tell just by the aroma of curry in the air that my late-night meal on the couch is going to be delicious and satisfying. I’ve done a little tweaking... Read More
Zucchini and Roasted Red Pepper Pizza With White Wine Cream Sauce
Jul 31, 2012First off, I need to give credit where it’s due: The idea for this pizza is lifted from Pizza Orgasmica in San Francisco. When my wife and I lived in the Bay Area, the Ecstasy, as it’s called on their menu, was our favorite pie of theirs, and it led me to mess around with creating a white wine cream sauce recipe so I could mimic it at home. I... Read More
Potato, Roasted Radicchio and Thyme Pizza With White Wine Cream Sauce
Jul 23, 2012Here is the second installment in what I have taken to calling My Own Personal Pizza Month here at the Forno Bravo online cookbook. For brevity’s sake, I’m only going to talk pizza construction in this article. Read More
Pesto, Asparagus and Egg Pizza
Jul 16, 2012I’ve been posting recipes here in the Forno Bravo cookbook for months, but oddly enough I have yet to tackle pizza, one of the cornerstone outputs of our wood-fired beauties. Perhaps it was a subconscious reticence to test my mettle against seasoned pros – like telling Mario Batali how to make pasta. But here we are: I’m posting a pizza recipe, and will be doing so for the next few... 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
Roasted Beets With Greek Yogurt and Almonds
Jun 28, 2012Don’t let the short ingredient list fool you – this easy recipe packs a ton of flavor. This is a wonderful way to prepare beets when the weather is warm; light and refreshing, this dish would be the perfect start to a simple summertime meal. I use red beets here, but feel free to substitute any that you find – golden or chioggia beets would be delicious as well. Read More
Wood-Oven S’mores
Jun 08, 2012Summer’s here, school’s out, and the weather’s fine. What better way to celebrate than with a little outdoor dessert-making session? Pretty much everybody knows how to make a s’more, but my one personal complaint about them is that the chocolate never melts. Here I’ve come up with a work-around, replacing the traditional chocolate bar with a rich fudge sauce that I think moves the s’more to an even higher plateau... Read More
Roasted Asparagus With Romesco Sauce
May 11, 2012This is the last time I’ll say it: Hurray for spring! Without a doubt, asparagus is one of the finest gifts spring has to offer, made all the more sweet by the relatively short time we have with it each year. I know, I know, your supermarket has asparagus all the time. Do me a favor – don’t eat it when it’s not springtime. Asparagus is just one of those... Read More
