Banner Image

The Wood-Fired Blog

march 2016 wood fired newsletter

March 2016 | No. 83; New Recipes; Website Updates; Type 1 Hood

Apr 07, 2016

Welcome! Although it is officially spring, sometimes Mother Nature can get our hopes up with a warm stretch only to have them crash with a good wallop of snow or rain! Take advantage of dry weather you have and fire up your oven to enjoy this month’s guest chef recipes. In this month’s newsletter, learn about our continued investments in improvements to our websites and product lines including new features... Read More


February 2016 | No. 82; Photo Contest; New Recipes; Curing Service

Mar 14, 2016

Welcome! The good news continues to flow from Forno Bravo! Following our announcement last month about free shipping on all Forno Bravo modular oven kits, we are announcing a new service that will allow purchasers of assembled ovens to start using their ovens when they are delivered. The details are in the newsletter! Also in this newsletter, you’ll be inspired by the variety of recipes our guest chefs have cooked... Read More

spinach, egg, recipe, wood fired recipe, bella pizza oven

Spinach Mushroom & Egg Pie

Mar 14, 2016

Eggs aren’t just for breakfast! In fact, you can put an egg or two onto almost any pizza, as long as you build up a low “wall” from the other toppings, so the egg will be contained in place until it’s (just slightly) cooked. When you cut, the runny yolk will mix together with the crust, spinach, and mushrooms. Yum! Extra-virgin olive oil, as needed 1 large shallot, minced 8... Read More

Finished Pork Roast

Wood Fired Kale-Stuffed Pork Loin with Cranberries and Pine Nuts

Mar 01, 2016

I invited some friends to dinner who love anything that comes from the wood fired oven. We recently came through over a week of below-zero temperatures so I thought standing in front of the wood fired oven sounded cozy and comforting. I found a pork loin in the market and made a plan to stuff, roll and tie the pork and nestle it into a 450-500 degree oven. The weather... Read More

Photo courtesy

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


Black Truffle Smashed Potatoes

Feb 01, 2016

It’s not every day that I have a beautiful black truffle sitting in my refrigerator at home beckoning me to indulge in some form of “trufflie” deliciousness… Although it does happen now and then. Last time was a batch of simple but perfectly scrambled eggs smothered in shaved black truffle and a touch of creme fraiche for my beautiful bride “just because”. This time that truffle luck would fall upon... Read More

IMG_2613 (640x427)

Whole Roasted Thai Snapper with Castelevestrano Olives & Local Artichokes

Oct 01, 2015

This recipe was demonstrated at the 2015 Forno Bravo EXPO by Chef Todd Fisher, head chef at Tarpy’s Roadhouse in Monterey, CA.   One whole 3-pound red snapper, cleaned and scaled 1/4 cup finely chopped parsley 2 tablespoons salted capers, rinsed and finely chopped 4 garlic cloves, (2 minced, 2 smashed) 1/2 teaspoon crushed red pepper Zest of 1 lemon, reserve lemon for roasting 1 tablespoon olive oil, plus more... Read More

Paella is Becoming Popular This Spring

May 28, 2012

A second article on Paella in the NY Times in one week. It makes me happy. Paella is really picnic food, ideal for a casual gathering. The idea is to hang out, slowly preparing the ingredients and then lazily sipping a drink or two while the rice cooks. And if there are friends who want to help, all the better. Especially when it comes to fava beans. They require a... Read More



Subscribe to RSS

Subscribe To Newsletter

Have any questions?