Banner Image

The Wood-Fired Blog

Wood Fired Newsletter September 2018 with pictures

September 2018 | No. #112; Customer Spotlight, Recipe Contest Voting, New Web Resources, Small’s Family Farm, Brigit Binns on Pizza Quest, Oktoberfest Pretzels

Sep 25, 2018

As we close out the end of the summer and enter the fall harvest season, we are excited to bring you the newest edition of the Wood-Fired Newsletter. Wood and gas fired ovens are… Read More

Customer Pizza Oven Photos

More from the Family Photo Album — Customer Spotlights

Sep 10, 2018

Last month, we had so much fun creating a Family Photo Album of customer ovens, testimonials, and stories that we decided to do it again and spotlight even more owners. We really are blessed to have so many passionate folks to choose from! If you would like to share photos and your story with us and the larger wood fired community, just use our easy Share Tool here. This time,... Read More

Wood Fired Recipes Forno Bravo Cookbook

2018 Summer Recipe Contest Voting and Round Two Entries

Sep 10, 2018

The submission period of our 2018 Summer Recipe Contest has officially ended and it’s time to test some recipes and cast your vote. We are thrilled with all of the recipes that came in! They run the gamut from main dishes and appetizers to bread and dessert. There are samples of cuisine and ingredients from many places – North America, South America, Europe, Africa, and the Middle East. Wood Fired... Read More

Tri-Pic of Roma Pizza Oven

Small’s Family Farm — Taking a Roma on the Road

Sep 10, 2018

Small’s Family Farm has been a farming staple in the valley of Walla Walla, Washington for five generations. The family prides itself on using sustainable farming practices with a view to the long-term health of the land. They produce and mill a high-quality, all-purpose flour, and also a high-protein bread flour (15.7% protein.) The bread flour is specially made from red spring wheat, and is fantastic for pizza dough and... Read More

Wood Fired Peach Caprese Salad in white square bowls

Wood-Fired Peach Caprese Salad

Sep 06, 2018

This recipe was submitted by Chef John O’Neil of Dallas, Texas. His fresh take on a traditional Caprese salad is sure to be a hit! He shares: “My wife loves peaches in season, especially Texas peaches. Using wood-fired peaches in this Caprese salad instead of tomatoes is a fresh, summery change. The Bella wood fired oven gives a nice char flavor to the peaches to season up the salad, and... Read More

2 baked Eid Bread rounds coated in Olive Oil with Circle Pattern on top

Eid Bread (aka Wooden Mold Bread)

Sep 06, 2018

Thank you to home chef, Ahmad Zeabi, for sharing this special holiday bread recipe with us! In this recipe, we are traveling to the Middle East. Ahmad explains: In Horan (Daraa), in the far south of Syria, folks used to make this special bread in the Fitr and Adha Eids; the biggest annual celebrations in the local culture, hence the name. Families would customize their wooden molds. Originally, they looked at... Read More

Row of ham-wrapped baked peppers in white serving spoons

Date-Stuffed Peppadew® Peppers

Sep 06, 2018

We love having creative recipes in our Community Cookbook! So many of the best ones start with talented professional chefs and home chefs asking, “What if I…?”  Following is one of those recipes for you to enjoy.  Thanks, Chef John! “This is one of my family’s favorite dishes to make when we fire the oven. It is a little spicy, a little sweet, and a little savory. It hits all of... Read More

Beef brisket with strips of bacon

Maple Dry-Rub Brisket Tortillas

Sep 06, 2018

Karsten Nordenhof, Wood Fired Community Member and guest home chef, submitted a fun Mexican-American style recipe for our 2018 Summer Recipe Contest. She reports: “After building our Pompeii oven last year, what began as a culinary journey to explore the unlimited options of a wood fired oven, is now a Sunday family tradition. It’s been lots of fun cooking again! After one visit to our favorite Mexican restaurant, I got inspired... Read More

Fire Roasted Figs and Spanish Cheese in fluted square plates

Fire Roasted Spanish Figs

Sep 06, 2018

This recipe from Chef John O’Neil uses Texas Blue Giant Figs and several delightful specialty cheeses. He writes: I love using Spanish cheeses for this dish because it feels and tastes like we are basking in the sun in Spain! The Mahon Mitica, Cordobes Mitica, and Tronchon all melt nicely, which makes them the perfect blend for slicing over the top of the figs. The Tronchon cheese is an aged cheese... Read More

Search

Archives

Subscribe to RSS

Have any questions?