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The Wood-Fired Blog

strata, bread pudding, crab meat, artichokes, recipe

Crab and Artichoke Savory Bread Pudding

Jun 20, 2016

Isn’t it frustrating to let the oven’s residual heat go to waste? Here’s a recipe that gives you the opportunity to make a delicious brunch dish for the next day, after you’ve cooked up a feast the night before. I had a pizza festa on a recent Saturday night for some friends who were staying with us for the weekend. I made a dozen assorted pies, but a few of... Read More

Forno Bravo Wood Fired Community Cookbook recipe contest announcement graphic.

Wood Fired Community Cookbook Recipe Contest

Jun 07, 2016

Do you have a wood fired recipe that gets rave reviews from family and friends?  Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store. Submit your recipes through the... Read More

MorelAsparagusPizza

Morel, Asparagus & Leek Pizza

Apr 25, 2016

 Thanks to Greg Higgins, who installed a Professionale 120 at his home in Oregon, for this dough and pizza recipe. He shares his Forno Bravo oven creations on his Facebook page, Pizza Monday. 4-6 oz.     Morels – cleaned and sliced 1 c.          Asparagus – washed & 1″ bias cut 1 c.          Leeks – washed & finely minced 2 c.          Asiago – grated 1 c.          Feta – crumbled Extra virgin olive... Read More

Brigit Binns, asparagus, fontina cheese, arugula, wood fired pizza, pizza

Asparagus, Fontina, Arugula Pizza

Apr 20, 2016

This pizza has the fresh taste of asparagus combined with the soft, creaminess of fontina cheese and the whole pizza is enhanced by the peppery flavor of arugula. Makes one @13-inch pizza; may be doubled 4 asparagus spears, ends snapped off and lower 2 inches peeled One 9-ounce ball of dough, at room temperature Olive oil, for shaping and brushing the dough Fine sea salt and freshly ground black pepper... Read More

beet salad, recipe, wood fired recipe, chef todd, feta cheese, balsamic

Coal Roasted Beet Salad

Apr 04, 2016

I love this time of year, beets are popping out of the earth, spring has officially sprung and gardens are green with new growth! Beets have that inherently sweet backdrop, perfectly balanced by their natural earthiness. In this very simple presentation you will highlight the sweetness while adding the caramel complexity of balsamic. It has recently become cool to leave the more fiberous skin on the beets when you serve... Read More

Paella (2) (640x427)

Paella Mixta

Mar 31, 2016

Paella is a perfect dish to prepare in the wood-fired oven, since one of paella’s most basic and traditional features is that it must be cooked over live fire. And as you have probably experienced while using your wfo, the best results require timing, patience and a bit of joie de vivre. So don’t feel compelled to follow the recipe like a soldier. The sequence of steps is important, but... Read More

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Wood fired spaghetti squash parmesan recipe

Feb 26, 2016

I am a huge fan of Eggplant Parmesan, a recipe I will post in the future, but this spaghetti squash Parmesan is pretty damn delicious. I have done this recipe a few times in my conventional oven in my house and every time I am reminded how delicious it is… And with the cold weather, it is a cozy and comfortable way to relax around the dinner table.  If you’re... Read More

Peppers Roasted Over Wood

May 30, 2012

Mark Bitman of the NY Times is one of my favorite writers on any topic, and I have enjoyed seeing his transition from being a pure food columnist as “The Minimalist”, to being a columnist in the editorial department writing about our food supply and food policy. At the same time, he is still doing great stuff with recipes. Here is a link to today’s How to To Everything column: Great... Read More

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