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The Wood-Fired Blog

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Forno Bravo and Pizza Quest Renew Partnership

Jul 27, 2016

  Pizza oven manufacturer promotes destination website hosted by Peter Reinhart. Salinas, CA  July 27, 2016 – Forno Bravo (www.fornobravo.com) and Pizza Quest have announced a renewal of their collaboration on the pizza-themed website, www.pizzaquest.com , that began in 2010.  “Pizza Quest with Peter Reinhart” is a destination website for pizza enthusiasts that contains video and blog content as well as recipes and guest columns from chefs and personalities in... Read More

A Girl and Her Dragon Building a Wood Oven Fire

A Girl and Her Dragon – She’s on Fire!

Jul 05, 2016

The bright side is that, as of the writing of this latest blog, I haven’t set anything on fire that I wasn’t supposed to. I am not going to lie; there have been a few close calls. Turns out burning cornstarch will adhere to a pizza peel and turn a 6-foot cooking implement into a temporary torch. Evidently supposedly dead coals can flare up when brought out of the oven... 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

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

GarlicKaleTomatoFlatbread (2)

Caramelized Garlic, Roasted Kale, and Tomato Salad Flatbread

Jan 15, 2016

Correct. If followed from start to finish, this outrageously great flatbread requires a bit of time. But I like to caramelize LOTS of garlic at once (and why wouldn’t we?), so it’s always on hand for the many deserving dishes it can elevate from the mundane to the sublime. PLUS, why not roast some kale once every week or two, then hold it in an airtight container at room temperature,... Read More

roasted chestnuts video

Roasting Chestnuts in a Wood Fired Oven

Dec 07, 2015

Chestnut trees once covered huge swaths of East Coast forests until a fungal blight arrived from Asia, killing off about 3.5 billion trees in the first half of the 20th century. But lucky me two of the very few surviving productive trees are right behind my house in the Hudson Valley. So the last couple of weeks have been a race between me and the critters that live around us.... Read More

To this!

A Primavera Wood Fired Oven Remodel

Nov 30, 2015

Forno Bravo wood fired ovens can last a lifetime but sometimes an owner may want to give the outside a facelift.  That’s what happened to Greg S. of Southern California, who purchased a Forno Bravo Primavera 60 oven in 2009.  After several years of enjoying his oven on a stand, he decided to take his Primavera to the next level to match his outdoor fireplace.  He hired Ray Morrow Designs... Read More

2015 Expo 109 (2) (540x443)

Roasted Tomato and Gulf Shrimp on Sweet Cream Grits

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. Roasted Tomato & Gulf Shrimp on Sweet Cream Grits 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseMain Dish CuisineSeafood Servings 4 people Servings 4 people Roasted Tomato & Gulf Shrimp on Sweet Cream Grits 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print... Read More

3,200 Calories a Day

Aug 02, 2012

You might have noticed that I bake a lot of bread — so what do we do with all of it? We don’t have a huge family, I don’t give my bread to neighbors or sell it, and I don’t throw it away after I test a new oven. And I don’t have a crazy high carb diet. Baking has been a hobby that I have enjoyed for years. I... Read More

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