What a gift these new videos are. My 6 year old son Oscar and I have been going through them and deciding what to cook next in our wood oven. Thanks for the work you do on these, it's appreciated more than you know.
Thank you Clive for another beautiful video. You inspired me years ago (when you first started) to build my wood fired oven. Now my dream is a reality. I just finished tiling the outside and couldn't be happier! I got a Forno Bravo oven like yours...it's amazing and your videos have really helped me to understand how to utilize my oven to the fullest. Love, love. love my oven and YOU!!!
I've really missed your wonderful videos Clive. I'm so glad you're back with more for us to enjoy. I only wish I could actually taste those amazing dishes you continue to create.... I'll bring the wine. 🙏🏼
I tried this tonight, and it was amazing... a meal on its own👌 Also did the tri-tip and that has got to be one of the best meal I've done with the oven. Thank you!
Thank you Clive, already cooking yesterday's dishes the confi garlic turned out perfect😆, actually doing the mash right now.. I can't thank you enough for this wonderful hobby/habit, I stumbled on to your channel almost 3 years ago exactly, had an oven built within 10 weeks it's the best way to cook everything..👍
Excellent work again Clive. I am definitely going to try this recipe to accompany your Porterhouse Steak. It's also great to see that it is mandatory to sup on a nice glass of red whilst keeping the oven company during the cooking process. I have roasted trays of mixed root veg in our wood fired oven a couple of times (with some pieces of Czech Klobasa sausage to add extra smokiness and depth) which has worked well but you have raised the bar again here. Please, please keep these great videos coming. All the best.
Hi, Clive.....have wanted to make this for some time and did so today.....came out perfectly....lovely balance of flavors and texture. Thank you, again. Best regards.
Prepared as described and it was wonderful, Added kosher salt with the pepper to the potato layers. If it's helpful, I used 2200 g of russet potatoes. Love these videos! They have helped us expand our use of our wood fired oven! Thank you for your great work on them!
I love watching your videos, you are always so relaxing to watch and listen to. The videography is fantastic too! We just had an outdoor living/kitchen done last year, so you are a blessing for us!
Clive, have been a keen viewer for some time, your inspiration led me to make my own oven and am learning what I can about the finer points of wood fired cooking. I really appreciated your videos a while back on the cookware you use and why you chose the cookware you did. I'd be really interested in seeing more of the technical side of using the oven, types of wood , size of fires, placement of the fire and even foods one may think couldn't be cooked in a wood fired oven. Your productions are ultra-smooth, far from my reality so far, but time will streamline I am sure.
Thanks for getting in touch, and I appreciate the feedback. I will take note of your suggestions for future episodes. If you would like to email me through my website I will send you all the information you need about my oven. Clive
Again, Thank you Clive. Another visual feast to savour in our minds, before we get a chance to cook and have for real. You mentioned cooking it as you heat your oven. So if your cooking a meat main, could you do the initial cook, them put it to the side, without removing the foil. Then while your resting your meat dish, remove the foil, add the cheese and brown it then?
Spectacular video Clive, most impressive. This dish looks amazing, thank you. Might I suggest a sprinkling of chopped, precooked bacon sprinkled within the layers of potatoes?
To my brother from the states we have a lot in common with both like wine and to cook I am a bricklayer and I actually built my own pizza oven but have only used it once in 2 years but watching you makes me want to clean all the junk out of it and build a fire ❤
It turned out perfectly! Now the big question is... what did you eat it with?? Beef short ribs? Hunter's Chicken? Pot Roast? I always enjoyed eating potatoes but when my mom would make Au Gratin, It always took the meal to another level.
Beautifully done! Simple, yet delicious. My girlfriend's going to love this one! ALSO: I'm intrigued if it could be possible to make a typical Spanish tortilla with this method. Cheers!
Simple - perfection. Thanks so much for sharing. I am about to take the plunge and buy a wood fired oven for my home. I am so very much looking forward to using it. When you slide dishes out of your oven, you have an area I will call the front shelf. From the face of the opening... about how deep is that on your oven? It looks to be about 12 inches - and that seems the perfect depth. I just wanted to check - if you don't mind. I will need to build one and tile it... so that (depth on your front shelf)... and "if you would do anything differently" would be appreciated. Best to you and yours. Pats for the pup :-)
Ohhhh, you are a master !!! Thanks again for sharing. Out of interest, what is the inside diameter of your oven? Thanks for sharing. From New Zealand. 10/10 as usual. :)
Hi Clive, you mention you’re cooking this while the oven is heating for the main course. Is the oven dome still “black” at this point, or have you gone through the clearing process before cooking the gratin?
If I may..... I would think it's still "black" just warming up but there is still a lot of heat in the fire, with fire placement being key to bounce the heat to the dish front and back. Hope this helps! 😃 I'm currently making yesterday's potato dishes well mash and confi garlic to go with roast chicken and veg..
Still some black on the dome, but the temperature is more important at this stage. The dome will clear once I bring the temperature up of the main dish.
What a gift these new videos are. My 6 year old son Oscar and I have been going through them and deciding what to cook next in our wood oven. Thanks for the work you do on these, it's appreciated more than you know.
Thanks Brian. I look forward to hearing about your father and son cooking adventures. Clive
That sounds like an amazing experience.
Thank you Clive for another beautiful video. You inspired me years ago (when you first started) to build my wood fired oven. Now my dream is a reality. I just finished tiling the outside and couldn't be happier! I got a Forno Bravo oven like yours...it's amazing and your videos have really helped me to understand how to utilize my oven to the fullest. Love, love. love my oven and YOU!!!
So happy to hear about your oven Melisa. I look forward to hearing about your cooking adventures with it. Clive
Mouth watering video, thank you.
Many thanks
I think it's also important to rotate that glass of wine frequently. Love your channel and the passion you exhude. Thanks
😄 so true Randy
I've really missed your wonderful videos Clive. I'm so glad you're back with more for us to enjoy. I only wish I could actually taste those amazing dishes you continue to create.... I'll bring the wine. 🙏🏼
😄 Thanks Shawn
So glad you are back with more videos!
Love love love it!!!
Thanks Anthony
I tried this tonight, and it was amazing... a meal on its own👌 Also did the tri-tip and that has got to be one of the best meal I've done with the oven. Thank you!
I'm glad the dishes worked for you. Tri-tip and potato gratin sounds like an amazing feast.
So glad to see you back 🎂👋👍
Many thanks
That’s an absolute triumph Clive. Simple things done perfectly are so hard to beat. Well done. 🔥
Cheers Mark
Beautiful production and amazing cinematography as ever 👌🏼
Many thanks Jan
Yum! That looks awesome. I’ll definitely be doing this on the next fire up. Perfect because you can prepare it all beforehand. - thanks!
Thank you
Thank you Clive, already cooking yesterday's dishes the confi garlic turned out perfect😆, actually doing the mash right now..
I can't thank you enough for this wonderful hobby/habit, I stumbled on to your channel almost 3 years ago exactly, had an oven built within 10 weeks it's the best way to cook everything..👍
Thank you so much!
Thanks for your amazing videos!!! Cant wait to try these out.....
Thank you!
You did it again. Sublime. 🙏🏻💕
Thank you!
Excellent work again Clive. I am definitely going to try this recipe to accompany your Porterhouse Steak. It's also great to see that it is mandatory to sup on a nice glass of red whilst keeping the oven company during the cooking process. I have roasted trays of mixed root veg in our wood fired oven a couple of times (with some pieces of Czech Klobasa sausage to add extra smokiness and depth) which has worked well but you have raised the bar again here. Please, please keep these great videos coming. All the best.
Thank you!. I couldn't cook without a glass of wine. I'm going to do a series about vegetables next.
Bravo! Wonderful looking gratin.
Glad you like it!
Thank you, i love your videos!
Thank you Klaus
I’m so excited that we get a few episodes this week!
Thanks Robert
Hi, Clive.....have wanted to make this for some time and did so today.....came out perfectly....lovely balance of flavors and texture. Thank you, again. Best regards.
This looks delicious Clive!
Thanks Michael
Chef great job. Love your videos
Thanks so much
Beautiful dish Clive! Thank you for your time and effort.
Thank you Duarte
Prepared as described and it was wonderful, Added kosher salt with the pepper to the potato layers. If it's helpful, I used 2200 g of russet potatoes. Love these videos! They have helped us expand our use of our wood fired oven! Thank you for your great work on them!
Thank you! More to come
JUST WOW!
Thank you!
Just so wonderful.
Many thanks Andrew
You know your meal is in good hands when the cook sips wine by the oven.
absolutely
OMG Clive ! Those look amazing. Thank you for sharing! I can’t wait to try them out
Thanks Greg
I love your tutorials 👍😋should make more and more often
I will try
That looks great. I am doing some garlic confit at the moment. Like the idea of using it as a pizza topping.
It's perfect for that
I love watching your videos, you are always so relaxing to watch and listen to. The videography is fantastic too! We just had an outdoor living/kitchen done last year, so you are a blessing for us!
Thank you!
Clive, have been a keen viewer for some time, your inspiration led me to make my own oven and am learning what I can about the finer points of wood fired cooking.
I really appreciated your videos a while back on the cookware you use and why you chose the cookware you did. I'd be really interested in seeing more of the technical side of using the oven, types of wood , size of fires, placement of the fire and even foods one may think couldn't be cooked in a wood fired oven.
Your productions are ultra-smooth, far from my reality so far, but time will streamline I am sure.
Thanks for getting in touch, and I appreciate the feedback. I will take note of your suggestions for future episodes. If you would like to email me through my website I will send you all the information you need about my oven. Clive
Thank you for the amazing videos, Chef Clive . . . So enlightening
Thanks for watching Aby
Muito bom essa receita
👍🏼
Thank you very much
Thank you Ravven
great!! greetings from Austria
Hey, thanks!
The music is really nice.
When the music ends it kinda puts an exclamation point on the video! 😎
The track is called “Charango" by Mark Thomas Hannah
@@TheWoodFiredOvenChef Thank you.
LOVE IT 😋
Thank you!
Can i just ask what jewlry are you wearing? beautiful presentation
Thank you. They are made by Sergio Lub.
Thankyou
Thanks
👏👏👏...
👍🏼
Again, Thank you Clive. Another visual feast to savour in our minds, before we get a chance to cook and have for real.
You mentioned cooking it as you heat your oven. So if your cooking a meat main, could you do the initial cook, them put it to the side, without removing the foil. Then while your resting your meat dish, remove the foil, add the cheese and brown it then?
yes, that's probably the best way to do it, but keeping it warm with the cheese on would work fine too.
Inspiriring
Thanks Claude
Spectacular video Clive, most impressive. This dish looks amazing, thank you.
Might I suggest a sprinkling of chopped, precooked bacon sprinkled within the layers of potatoes?
Great suggestion, thank you
I drooled on my iPad
😄
To my brother from the states we have a lot in common with both like wine and to cook
I am a bricklayer and I actually built my own pizza oven but have only used it once in 2 years but watching you makes me want to clean all the junk out of it and build a fire ❤
Great to hear that brother. I look forward to hearing all about your cooking adventures with it. More to come. Clive
It turned out perfectly! Now the big question is... what did you eat it with?? Beef short ribs? Hunter's Chicken? Pot Roast? I always enjoyed eating potatoes but when my mom would make Au Gratin, It always took the meal to another level.
I love gratin with Chicken
Beautifully done! Simple, yet delicious. My girlfriend's going to love this one!
ALSO: I'm intrigued if it could be possible to make a typical Spanish tortilla with this method. Cheers!
I have done that, but didn't film it. I't on a long list of episodes to do.
Simple - perfection. Thanks so much for sharing. I am about to take the plunge and buy a wood fired oven for my home. I am so very much looking forward to using it. When you slide dishes out of your oven, you have an area I will call the front shelf. From the face of the opening... about how deep is that on your oven? It looks to be about 12 inches - and that seems the perfect depth. I just wanted to check - if you don't mind. I will need to build one and tile it... so that (depth on your front shelf)... and "if you would do anything differently" would be appreciated. Best to you and yours. Pats for the pup :-)
Yes, the shelf is about 12". If you would like to email me through my website I will send you all the information you need about my oven.
@@TheWoodFiredOvenChef You are the best. Thanks :-)
Does the brick oven impart extra flavour for things not cooked on the oven floor?
No
Ohhhh, you are a master !!!
Thanks again for sharing.
Out of interest, what is the inside diameter of your oven? Thanks for sharing. From New Zealand. 10/10 as usual. :)
40"/102cm. Thanks for commenting
Hi Clive, you mention you’re cooking this while the oven is heating for the main course. Is the oven dome still “black” at this point, or have you gone through the clearing process before cooking the gratin?
If I may.....
I would think it's still "black" just warming up but there is still a lot of heat in the fire, with fire placement being key to bounce the heat to the dish front and back.
Hope this helps! 😃
I'm currently making yesterday's potato dishes well mash and confi garlic to go with roast chicken and veg..
Perfect
Still some black on the dome, but the temperature is more important at this stage. The dome will clear once I bring the temperature up of the main dish.
It's such a please watching your videos !
Thank you
Whats the difference between gratin and dauphinoise?
Not much. They are variations on each other.
@@TheWoodFiredOvenChef Thanks
No worries about putting in cold cookware or skillets on the hot floor of the oven?
The temperature rating on all the cookware is high enough that it can withstanding whatever the floor temperature is.
I was thinking the other way. Doesn’t cold cookware cause thermal shock to the floor? Guess it has enough mass to not be bothered by it.
I would love to see Helen Rennie in one of your wood fired oven videos - www.youtube.com/@helenrennie I think you compliment each other very well
She has a great channel
Starts with a glass ends up with 3 bottles a night pretty soon .I had to stop and say no more. It creeps up on you believe me