Hello All:

We have fired up the wood pizza and bread oven, and in addition to
making pizza, we have been making a variety of other dishes in this
amazing culinary tool.

Today we did a 3.5 lb. piece of fresh Halibut, and the other day we
did fresh wild salmon, then pizza, and after than a pork roast.

We have uploaded the fish recipes.

Here are the links:

1.) Salmon Baked in the Wood fired Oven:
http://www.theartisan.net/salmone_al_forno_legno.htm

2.) Halibut Roasted in the Wood Fired Oven:
http://www.theartisan.net/grosso_rom...orno_legno.htm

3.) New Stuff access: http://www.theartisan.net/NewStuff.htm

4.) Entire Recipe Page: http://www.theartisan.net/recipesfrm.htm

We have not posted the Roast Pork recipe, as it is quite simple. Take
a small pork roast, and make a cut in the length about 80% through the
meat. Open the roast like a book, and stuff it with a mixture of
rosemary, garlic, parsley and olive oil. Tie the roast with butcher
string, coat generously with olive oil, wrap in two layers of aluminum
foil, and place on a rack in the pizza oven after all pizza has been
made, and the oven has cooled for about an hour. Be sure to remove
almost all of the coals. Place the roast in the oven on the rack,
close the door, and come back in the morning. Check for doneness. The
roast should be done, and very tasty! If the oven was too hot, the
roast will be dry, but still very good. A nice pesto of parsley and
basil will make a nice accompaniment. Any left over roast makes great
sandwiches.

As usual if there are errors or omissions, please feel free to let us
know and we well do our best to correct them.

Regards

Jerry @ the Artisan
http://www.theartisan.net