Warm Up with these Winter Recipes for the Forno de Pizza

When the weather outside is frightful look to HPC to keep things delightful. Cooking in the Forno de Pizza oven offers versatility. The electronic ignition makes for an easy start up. Utilize both gas and wood fuel features to build bold flavors as well as to help the oven reach temperature more quickly. So don’t let those winter blues get you down, turn to HPC to warm you up with some of our favorite winter recipes. Follow HPC on our YouTube channel to see the Forno de Pizza oven in action!

Get the Forno Going

Start the cooking process by heating up your oven.  Add a couple of oak logs to the burner, turning the gas on to heat the entire oven for about 40 minutes. Getting the oven to about 350 degrees on the hearth stone is key. Once the hearth reads 350, lower the gas heat to the required cooking temperature for your dish. The oven will retain that even heat inside even though the outside temperature is freezing.

Hugo’s Smoked Baby Back Ribs

Want flavorful fall off the bone baby back ribs? Well, Hugo Laranja’s recipe is a must try!  Smoking baby back ribs in a Forno de Pizza by HPC Fire oven is truly delightful. The 2 inch refractory dome works amazingly to hold the heat in the oven while the ribs cook effortlessly. You can place 6 full racks in the oven at 225 degrees for 3 hours. Cooking the ribs low and slow will ensure them to be tender and flavorful. Don’t worry how cold it is outside, the ribs will smoke evenly inside. Some people might be deterred from smoking in the cold because it’s hard to maintain temperature. However, HPC’s intentional refractory design maintains proper heat no matter what the weather is like.

The Recipe

Properly prepping the ribs is an important step. First, remove the thin membrane on the bone side of the rib. Pad dry the ribs and use a dry rub of choice throughout the meat. Using a heavy duty aluminum foil wrap the ribs and use about one eighth cup of apple juice in the foil, to keep the ribs moist during the cooking process. Use a half sheet pan and a rib rack with 4 slots to place the ribs vertically in the pan. Bake the ribs for 1.5 hours with the wrapped aluminum foil and then remove the ribs from the aluminum foil and place it back in the oven with some soaked apple chips on the left over wood that is burning in the back of the oven. Leave the gas at the steady 225 degrees and close the door for 45 minutes. Remove ribs after 45 minutes and add more soaked apple chips. Turn the ribs 180 degrees so the front goes to the back. Smoke for another 45 minutes. Remove and enjoy the ribs with the a barbecue sauce of choice.

Food Network’s Dutch Oven Beef Stew

Check out this Dutch Oven Recipe courtesy of The Food Network. Nothing is more comforting than a warm bowl of beef stew on a cold winter day. This hearty Dutch oven beef stew is flavorful and will melt in your mouth. Start by getting your Forno de Pizza oven to temperature, for this recipe it will be 275 degrees Fahrenheit. Select your favorite cast iron or a dutch oven.

The Recipe

While your oven is reaching temperature start by prepping your ingredients. Bundle the fresh herbs with kitchen twine: For this recipe you will need 4 sprigs parsley, 4 sprigs thyme, 1 sprig of rosemary and 2 bay leaves. Next heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the 3 lbs of beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, approximately 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.

Reduce the heat to medium. Add the diced onion and 5 cloves garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the 7 rough chopped carrots and 3 chopped celery and continue to cook until they are brightly colored and fragrant, approximately 4 minutes. Stir in the ½ cup of dry red wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4-5 minutes. A nice Cabernet Sauvignon is recommended for this recipe. Sprinkle the vegetables with 2 tablespoons of flour, stir to evenly coat them and cook for 1 minute. Add the 4 cups of beef broth, 1 ½ lbs of roughly chopped potatoes, one 28 oz can of diced tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.

Cover the pot and then transfer to your Forno de Pizza oven. Bake for approximately 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.

Food & Wine’s Apple Pomegranate Cobbler

Don’t miss out on dessert! Try this Food & Wine Apple Pomegranate Cobbler. Be sure to have vanilla ice cream on hand to top it all off! For this recipe you will need 2 cups pomegranate juice, 6 Granny Smith apples (3 pounds)—peeled, halved, cored and sliced 1/2 inch thick, 1 cup sugar, plus more for sprinkling, 2 1/4 cups all-purpose flour, Kosher salt, 2 teaspoons baking powder,1 stick cold unsalted butter, cut into small pieces, 1 cup cold heavy cream, plus more for brushing, Pomegranate seeds and vanilla ice cream, for serving.

The Recipe

Start by preheating the Forno de Pizza oven to 375°. Next, select individual ramekins or cast iron skillets to prepare for filling. In a small saucepan, bring the pomegranate juice to a boil over moderately high heat until reduced to 1/3 cup, about 15 minutes. Pour the juice into a large bowl and fold in the apples, 3/4 cup of the sugar, 1/4 cup of the flour and 1/2 teaspoon of salt. Scrape the mixture into the baking dish.

In another large bowl, whisk the remaining 2 cups of flour with the remaining 1/4 cup of sugar, the baking powder and 1/2 teaspoon of salt. Add the butter and, using a pastry cutter or 2 knives, cut the butter into the dry ingredients until the mixture resembles very coarse crumbs, with some pieces the size of small peas. Gently stir in the 1 cup of cream just to combine. Do not overmix!

Spray baking dishes, then fill half way up leaving room for the crumble topping. Gather the topping into small clumps and scatter over the apple filling. Brush the topping with cream and sprinkle generously with sugar. Bake the cobbler for 60 to 70 minutes at 375°, or until the filling is bubbling and the topping is golden. Tent with foil if the crust browns too quickly. Let cool for 20 minutes. Serve sprinkled with pomegranate seeds and topped with vanilla ice cream.

HPC’s signature Forno de Pizza oven can elevate and enhance your families’ and friends’ experience with food. As your meal is cooking in your oven take the time to relax and conspire by an HPC fire. We hope you enjoy trying out these go to comfort recipes in HPC’s Forno de Pizza Oven. Follow HPC Fire Inspired at YouTube.com for more recipes with step by step cooking instructions. Blessings from our Family to Yours.