TRUFFLE GOAT CHEESE STUFFED MUSHROOMS

Directions:

De-stem mushrooms and place the caps (tops down) into a large cast iron pan (10”), placing the diced butter in between the caps.

Drizzle the mushroom caps with olive oil and sprinkle with salt and pepper.

In a small bowl, blend together the goat cheese, dry thyme, and truffle oil.

Preheat Forno Venetzia oven to 600-700°F, using 3-4 small to medium logs. Once at temperature, move logs to one of the rear corners to maintain high heat.

Place the cast iron pan of mushrooms into the oven, opposite to the logs. 

Remove the pan after 5 minutes, carefully flip the mushroom caps, and return the pan to the oven. 

Remove the pan after another 3 minutes and carefully flip the mushrooms back over so the insides are facing up. Using two spoons or a piping bag, fill the mushroom caps with the goat cheese mixture. Sprinkle the stuffed caps with panko bread crumbs and return to the oven for another 2-3 minutes, until panko is golden brown.

For plating, platter the mushroom caps and sprinkle with minced parsley.

Cooking Temp:

325 degrees

Ingredients:

16 medium-large cremini mushrooms, stems removed

¼ cup unsalted butter, small dice

3 tablespoons extra virgin olive oil

2 teaspoons salt

2 teaspoons ground black pepper

130g soft goat cheese

2 teaspoons dry thyme

1 tablespoon truffle oil

3 tablespoons panko bread crumbs

3 tablespoons parsley, finely minced

 

SOURDOUGH BAKED BRIE WITH PEARS & WALNUTS

Directions:

On medium heat, in a medium frying pan, melt butter and add shallots, walnuts, and pears. Stir consistently until shallots begin to caramelize and walnuts begin to brown.

Add the thyme, cinnamon, maple syrup, whiskey/wine, salt, and pepper. Stir and cook mixture until the liquid reduces and thickens to coat the back of as spoon. Reserve and allow to cool.

Cut out a large circle of bread from the sourdough, ½ inch from the edge and from the bottom. Pull out the cut out bread. You may dice up the bread and use it later to dip.

Slice the brie in half, width-wise, so as to have two equal circles. Press one half of the brie into the bottom of the sourdough. Spoon half of the pear mixture atop the brie. Repeat this process with the other half of the brie. Place the stuffed sourdough onto a small baking tray or cast iron, line with aluminum foil.

Preheat Forno Venetzia oven to 325°F, using 1-2 small to medium logs. Once at temperature, move logs to one of the rear corners to maintain high heat. Alternatively, if using the oven for high temperature cooking, utilize the natural cool down of the oven for cooking the sourdough.

Place the pan / cast iron into the Forno Venetzia oven, opposite the the burning logs.

Allow the sourdough to cook for about 30-35 minutes at around 325°F or until the brie begins to bubble from the top.

Allow to cool for 5 minutes before carving and serving. Cut into triangles, like a pie.

Cooking Temp:

325 degrees

Ingredients:

1 round sour dough, around 8“

1 round brie, around 350g 

1 tablespoon unsalted butter

2 small shallots, thinly sliced

¾ cup crumbled raw walnuts

1 large bosc pear, thinly sliced

1 teaspoon dry thyme

¼ teaspoon ground cinnamon

3 tablespoons maple syrup

3 tablespoons whiskey or white wine

¼ teaspoon salt

½ teaspoon ground black pepper

 

ROSEMARY GARLIC CHICKEN THIGHS

Directions:

In a medium bowl, massage marinating ingredients into chicken thighs and allow to marinate in the refrigerator for a minimum of 8 hours and a maximum of 36 hours.

Preheat Forno Venetzia oven to 350°F, using 1-2 small to medium logs. Once at temperature, move logs to one of the rear corners to maintain high heat. Alternatively, if using the oven for high temperature cooking, utilize the natural cool down of the oven for cooking the chicken thighs.

Pull chicken from the refrigerator 30 minutes to one hour before cooking.

Place chicken thighs into a large cast iron pan (10-12”).

Place the cast iron pan into the Forno Venetzia oven, opposite the the burning logs.

Allow the chicken thighs to cook for about 40 minutes at around 350°F (between 300-350°F is ideal). A slow cook will provide juicy chicken and crispy skin.

After 40 minutes and when the juices run clear, you may serve the chicken thighs and garnish with fresh minced parsley.

Cooking Temp:

350 degrees

Ingredients:

8 chicken thighs; bone-in, skin-on

2 tablespoons extra virgin olive oil

1 tablespoon dry ground garlic

2 sprigs rosemary, halved

1 tablespoon paprika

1 ½ tablespoons salt

2 teaspoons ground black pepper

¼ cup minced parsley, for garnish

 

KOREAN SHORT RIB SKEWERS

Directions:

In a medium bowl, whisk together all marinating ingredients. Allow short ribs to marinate in this mixture in the refrigerator for at least 4 hours and for a maximum of 24 hours.

Preheat Forno Venetzia oven to 500-600°F, using 3-4 small to medium logs. Once at temperature, move logs to one of the rear corners to maintain high heat.

Soak 12 wooden skewers in cold water for at least 20 minutes before use.

Pull short ribs from the refrigerator 30 minutes to one hour before cooking.

Layer a medium-seized baking tray with aluminum foil and lightly grease. 

Thread the short ribs onto each wooden skewer, placing them onto the baking tray a half inch apart, all facing the same direction. Drizzle the remaining marinade over top of the meat.

Place the baking tray into the oven, on the opposite side of the logs.

Carefully remove the tray after 2-3 minutes, flip each skewer over and return to the oven for another 2-3 minutes.

It is important to keep an eye on the speed at which certain skewers darken before others and rotate the tray around accordingly. 

For plating, platter the skewers with fresh sliced scallions on top.

Cooking Temp:

350 degrees

Ingredients:

12 Miami-style short ribs, thinly butchered and carefully cut off the bone

1 tablespoon sesame oil

2 tablespoon sesame seeds

1 tablespoon dry ground garlic

2 tablespoons honey

2 tablespoons soy sauce

1 tablespoon garlic chili sauce (Sambal Oelek)

¼ cup thinly sliced scallions, for garnish

 

JALAPENO CHEDDAR CORNBREAD

Directions:

In a small pan, melt butter and allow to cool.

In a large bowl, mix together all dry ingredients.

In a separate medium-sized bowl, whisk together eggs, maple/honey, milk, and butter.

Slowly whisk the wet ingredients into the dry ingredients. Do not over whisk. You should still see a few small clumps of flour.

Fold in the jalapeno and cheddar. These are optional additions and you are welcome to omit them or add a few of your own creative choices.

Preheat Forno Venetzia oven to 350°F, using 1-2 small to medium logs. Once at temperature, move logs to one of the rear corners to maintain high heat. Alternatively, if using the oven for high temperature cooking, utilize the natural cool down of the oven for cooking the cornbread.

Lightly spray a large cast iron pan (around 10-12”) with non-stick cooking spray. Using a spatula, pour the batter into the cast iron pan, using the spatula to spread evenly.

Place the pan / cast iron into the Forno Venetzia oven, opposite the the burning logs.

Allow the cornbread to cook for about 30-35 minutes at around 350°F or until a toothpick comes out dry when poked through the centre.

Allow to cool for 10 minutes before carving and serving. Cut into triangles or into squares. Serve with a spread of butter or simply to sop up some sauce.

Cooking Temp:

350 degrees

Ingredients:

1 ¼ cup flour

¾ cup yellow cornmeal

1 tablespoon baking powder

¼ cup sugar

1 teaspoon salt

2 eggs

3 tablespoons maple syrup or honey

¾ cup whole milk

½ cup butter, melted

1 jalapeno, lightly charred and minced

1 cup grated cheddar

Non-stick cooking spray

 

HONEY SESAME SALMON WITH CHARRED BOK CHOY

Directions:

In a medium bowl, whisk together all marinating ingredients. Allow salmon to marinate in this mixture in the refrigerator for at least 4 hours and for a maximum of 24 hours.

Preheat Forno Venetzia oven to 500-600°F, using 3-4 small to medium logs. Once at temperature, move logs to one of the rear corners to maintain high heat.

Pull salmon from the refrigerator 30 minutes to one hour before cooking.

Preheat two large cast iron pans (10”) in the Forno Venetzia oven, minimum 5 minutes.

Carefully remove both pans and place onto work station.

Remove salmon from marinade and place into one cast iron pan, spooning two tablespoons of the marinade, evenly over the salmon. Place the cast iron pan into the oven on the opposite side of the logs.

Pour the remaining marinade into the second cast iron pan, and place the bok choy over top (close together is ok). Return this cast iron pan to the oven, beside the salmon.

The salmon will cook to medium in about 5 minutes and medium well in about 6 minutes. The bok choy will cook in about 3-4 minutes.

The key with the salmon is to carefully rotate the pan, as needed to allow the top of the salmon to caramelize evenly.

For plating, serve the bok choy on the bottom, with the salmon place on top, and finally garnished with fresh scallions.

Cooking Temp:

500-600 degrees

Ingredients:

4 4-6oz. portions Atlantic salmon filets, skinless

2 teaspoons sesame oil

1 tablespoon sesame seeds

2 teaspoons dry ground garlic

3 tablespoons honey

2 tablespoons soy sauce

1 tablespoon hoisin

2 teaspoons ground black pepper

4 small-medium heads of bok choy, quartered

¼ cup thinly sliced scallions, for garnish

 

GRILLED CALAMARI WITH FRESH BRUSCHETTA AND BABY ARUGULA

Directions:

With a sharp boning knife, cut each squid tube in half (short-wise) and score each half in ¼ inch slices, keeping one side intact. Each half should still hold together and create a fan/accordion effect.

Place calamari in a medium-sized bowl and marinate with the olive oil, dry garlic, paprika, salt, and pepper for between 2-4 hours.

Prepare the bruschetta in a separate medium-sized bowl by folding together the diced tomatoes, garlic, basil, olive oil, salt, and pepper.

Preheat Forno Venetzia oven to 600-700°F, using 3-4 small to medium logs. Once at temperature, move logs to one of the rear corners to maintain high heat.

Place a large cast iron pan (10-12”) into the oven, opposite the logs and allow it to heat up for 5 minutes

Remove the pan after 5 minutes and carefully lay each squid half into the pan, maintaining about a ¼ inch between each piece. Return the pan to the oven for 3 minutes. 

Remove the pan from the oven and carefully flip each piece, returning the pan to the oven for an additional 2 minutes.

Remove the pan and with a clean pair of tongs, pull the squid from the pan and toss in with the bruschetta.

Plate quickly so as not to let the squid get cold. Split the baby arugula onto salad plates or platter all together. Pile the grilled squid beside the baby arugula (3 pieces per person), spooning a little of the bruschetta over the squid and the remainder over the greens. Finish the dish by squeezing a little fresh lemon juice on everything.

Cooking Temp:

600-700 degrees

Ingredients:

Calamari:

6 squid tubes, whole and cleaned

2 tablespoons extra virgin olive oil

2 teaspoons dry ground garlic

2 teaspoons paprika

2 teaspoons salt

2 teaspoons ground black pepper

Bruschetta:

2 ripe Roma/vine tomatoes, small dice

1 clove garlic, finely minced

3 large basil leaves, finely minced

2 tablespoons extra virgin olive oil

1 teaspoon salt

1 teaspoon ground black pepper

Garnish:

4 cups baby arugula

2 tablespoons fresh lemon juice

 

BLUEBERRY PEACH CRUMBLE

Directions:

In a medium-sized bowl, fold together the filling ingredients and layer into the bottom of a small cast iron pan (around 8”).

In a separate medium-sized bowl, mix together the crumble ingredients, until incorporated. Crumble the crumble topping into the filling. Cover the cast iron with aluminum foil.

Preheat Forno Venetzia oven to 350°F, using 1-2 small to medium logs. Once at temperature, move logs to one of the rear corners to maintain high heat. Alternatively, if using the oven for high temperature cooking, utilize the natural cool down of the oven for cooking the crumble.

Place the cast iron pan into the Forno Venetzia oven, opposite the the burning logs.

Allow the crumble to cook while covered for 15 minutes at around 350°F. After 15 minutes, uncover and cook for another 15 minutes. 

Rotate the pan as necessary to ensure even browning to the topping. Crumble is done when the filling begins to bubble out the sides and the crumble is brown.

Allow to cool for 10 minutes before serving. Serve with vanilla ice cream or whipped cream.

Cooking Temp:

350 degrees

Ingredients:

Filling:

3 ripe peaches, thinly sliced

1 pint blueberries

1/3 cup maple syrup

1 teaspoon vanilla extract

1/8 teaspoon salt

Crumble:

1 cup rolled oats

¼ cup unsalted butter, softened

1/8 cup brown sugar

1/8 teaspoon salt

½ teaspoon ground cinnamon

 

Yogurt, Cumin and Dill glazed Salmon

Directions:

Preheat oven to 600 degrees

Combine all the ingredients above

Season salmon with salt and pepper

Glaze the Salmon with the yogurt mixture and place it on cedarwood plank and bake for 10 minutes

Cooking Temp:

600 degrees

Ingredients:

8 oz Salmon

2 tbsp yogurt

1 tsp cumin

1 tbsp dill

1 tbsp mayo

1 tsp lemon juice

Salt and pepper

cedarwood plank (soaked in water)

 

Truffled Mushroom Ragout on Croustini Sauteed wild mushrooms tossed with black truffle on Croustini with Jalapeno Havarti

Directions:

Bring butter to a golden brown add olive oil, shallot, garlic and mushrooms

Cook until water evaporates cool and add truffle paste.

Scoop a small amount on slices of baguette and add harvati cheese

Preheat oven to 500 degrees with and bake for 3 minutes.

Keep close eye and turn around frequently

Serve warm

Cooking Temp:

500 degrees

Ingredients:

1 cup of wild mushrooms medley

1 shallot

2 cloves of garlic

1 tbsp of black truffle paste

1 tbsp butter

1 tbsp olive oil

Havarti cheese