February 2015
No. 70; Spring Photo Competition and Chef Bart's Roasted Cauliflower
forno bravo, pizza ovens, italian style, wood fired
wood fired roasted cauliflower

Welcome

Old Man Winter has been tough this year, but hopefully you’ve been able to fire up your oven for some warmth while you’re cooking a tasty pizza or one of Chef Bart’s new recipes. This month’s newsletter features his innovative turn on cauliflower with an Asian twist.

Spring is around the corner (really!) and to get into the swing of spring, we’re running a photo contest of combination wood-fire oven/fireplace installations. Send us your photos and you could win a $75 gift certificate to the Forno Bravo Store! Speaking of the store, you’ll notice some new additions that can make nice gifts for pizza lovers.

Stay in touch with us through the Forno Bravo Forum, Facebook, google+, Pinterest, Twitter and our other online sites. Or you can always call us at (800) 407-5119.

Keep that oven burning!

     The Forno Bravo Team

Swing of Spring Photo Contest

Are you looking forward to spring evenings cooking dinner in your wood-fire oven and then enjoying your feast relaxing in front of a blazing fire? If you’re lucky enough to have this extraordinary wood-fire combination on your property, or have built one, we invite you to share a photo of it and enter into our Fire Oven & Fireplace “Swing of Spring” photo contest.

How it works:
Send your photo to: contest@fornobravo.com with the subject line “Swing of Spring Contest.”

We will post the photos as they come in on Forno Bravo Photos/Photo Competitions. Your photo does not need to be a new oven/fireplace installation, but we would like a new photo if you have submitted a photo to us previously.

At the end of May we will vote internally for the semifinalists and post the six “best” photos on the Forno Bravo Forum, where everyone can vote for their favorite.

The photo with the most votes will win a $75 gift certificate to the Forno Bravo Store (not to mention the pride of winning the competition)! Additionally, all photos will be featured throughout our social media platforms to share with the world!

The winner will be announced in the Forum and June newsletter.

View previous photo contest entries and find inspiration for your outdoor kitchen and oven design projects:
February 2014 – More Snow!
January 2013 New Year – Snow
November 2011 – Australia
February 2011

Community Cookbook: Roasted Cauliflower

gluten free pizza

Chef Bart Hosmer shares this month's featured recipe from the Forno Bravo Community Cookbook.

Charred, steamed, raw, cut into steaks or florets, or caramelized for a craveable crunch, cauliflower has been enjoying a resurgence over the last couple years. I couldn’t resist taking a head of cauliflower, steaming it until tender, adding a miso Asian-inspired marinade and finishing it in the Forno Bravo oven.

1 head cauliflower, medium
1 cup pineapple juice, reduce by half
1 tablespoon miso paste
2 tablespoons rice wine vinegar
1 clove garlic, minced
1 tablespoon, ginger minced
1 teaspoon sesame oil
1/4 cup vegetable oil

Trim a medium-sized head of cauliflower and place in a steamer. Cook for approximately 15 minutes until the cauliflower is tender. Remove from the steam and place the cauliflower in a bowl of ice water to “shock” the vegetable and stop the cooking process. Once the cauliflower has cooled, remove from the water, set on a wire rack and let drain.

In a small pot over medium high heat, add pineapple juice and bring to a simmer. Add garlic and ginger, and reduce mixture by half. In a separate mixing bowl, add miso paste, vinegar, sesame oil and vegetable oil. Once pineapple mixture is reduced by half, whisk the pineapple juice into the miso vinegar mixture until the ingredients are incorporated.

Place the steamed cool head of cauliflower in the mixing bowl with marinade, and rotate and gently toss throughout the liquid. Use a spoon to ensure the mixture is distributed throughout the center cavity of the cauliflower.

Place cauliflower in a cast iron skillet or roasting pan and place in the oven. Cook cauliflower until the outside of the cauliflower begins to caramelize and turn golden in color. Remove from oven and serve whole. Hope you enjoy.

– Chef Bart

Outdoor Fireplace KitsForno Bravo Outdoor Fireplace Kits

Forno Bravo has adapted the idea of our modular oven kit for modular outdoor fireplaces that can be easily assembled and finished in virtually any material including stucco, brick and stone.

Unlike a site built (brick and mortar) fireplace, the Calore2G fireplace kit does not require any specialized fireplace design
or construction skills. Plus, it can be assembled in a fraction
of the time required to build a custom fireplace—at a fraction of the cost.

Check out the Calore2G animation to see just how easy it is to build a great outdoor fireplace.

The Calore2G fireplace exterior can be finished to meet your own architectural style, matching your outdoor kitchen or outdoor living room design—regardless of your specific style. You can design the fireplace with a custom built-in enclosure using either concrete blocks or metal studs and backer panels, and you can apply finish materials directly on the outside of the fireplace.

We offer the Calore2G outdoor fireplace kits in four sizes (internal opening size finished with firebrick splits): 30", 36", 42" and 48".

The Calore2G Series fireplaces are constructed using a high-tech insulating refractory composite that is both lightweight and heat resistant to 2600ºF. The fireplace stays cool on the outer walls while reflecting heat out through the firebox opening. The firebox and vent are designed to promote optimal air flow.

Each Calore2G outdoor fireplace kit includes the fireplace base, firebox and chimney. Either on its own or paired with a Forno Bravo wood-fire oven, a Calore2G fireplace makes a great addition to your outdoor living space.