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Wlodek's Profile

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Chicken Basquaise

Looks fantastic! Goes on the next week-end's menu!

Sep 20, 2009
Wlodek in Recipes

Pipérade

... while of course 2 teaspoonfuls of sweet Hungarian paprika would be great (I really like this recipe, it will work well next weekend in my wood-fired oven too).
Just go easy with heat and sweet paprika, as it can go bitter when overheated. I add it late in the cooking process - I heard this advice while working in Hungary - not sure how well substantiated it is.

:-)

Sep 20, 2009
Wlodek in Recipes

Authentic pizza oven outdoors

It is worth it. I just spent the summer building one and can't get over the quality of food that is achieved ever so easily.

Two main (and free) resources I used to get practically all the information I needed were:

1. Forno Bravo website and forum
2. Brick Oven group on Yahoo

Both are full of knowledgeable and helpful people. Forno Bravo also have free plans and recipes ...

I should add that my oven is fired on weekends only and it does not take longer than 90 minutes to get to pizza making temperature, using about 1/2 - 2/3 of a wheelbarrow of dry oak or other hardwood logs (bought from the local tree surgeon, so entirely sustainable). It is not the Ovencrafters design, but a very well insulated 10/D model from Forni di Fiore.

It holds heat remarkably well, still at nearly 200C the morning after, so there is scope for some serious "serial cooking"...

Aug 31, 2008
Wlodek in Cookware