September issue of Food and Wine Magazine was delivered to our door this week. Guess what's on the cover? A pasta classic, cacio e pepe, except it was made on a pizza crust. Imagine a perfectly cooked dough on our Baking Steel, and all you have to add is olive oil, pecorino and lots of ground black pepper. We just couldn't wait to create this pizza.
This summer, while hanging in the test kitchen, I've been experimenting with toast on the Baking Steel Griddle. I'll toss a few bread slices on the hot steel, and literally, about a minute later, it is perfectly toasted on both sides. Toast in 60 seconds. Because it's cooking so quick, the bread is caramelized on the outer edges, and the middle is still soft. The Griddle makes awesomely crunchy toast!
Happy Monday everybody! Each week, I am blown away by the gorgeousness of your creations! Whether it be recreating one of our own recipes, or coming up with your own, all of your pizzas look delicious! Remember, every time you use #bakingsteel on Instagram or any other social media, you automatically enter yourself for a chance to be featured in our blog. Hope the rest of your week goes by fast. The weekend will be here before you know it!
A Sunday morning dreamy breakfast pizza. We are taking out all the stops today. Think potatoes, bacon, eggs and peppers and cheese. And whatever else you have laying around in your fridge. Throw everything on top. Pour yourself a big cup of Joe and chill, today is your day...
Here is something to do with all those tomatoes coming off the vines in your garden. Make the ultimate tomato focaccia....If you're like me, you have tomatoes lined up all over your kitchen. There big, juicy and ready for something, you just don't know what that something is just yet.
Happy Monday everybody! From pancakes to pizzas, you all have been making some amazing creations! Remember that every time you use the #bakingsteel on Instagram, you automatically enter yourself a chance to be featured in our blog! Can't wait to see what you all get up to cooking this week!
Over the past few weeks, our Langwater Farm CSA has delivered some humungous green peppers! Putting these green beauties to good use, we had peppers in our omelettes, peppers in our salads and peppers for a bedtime snack. So, I'm down to my last pepper and inspiration strikes....recreate one of my favorite pizzas, Lynwood Cafe's bar classic.
As another week comes along, so does another week of Best of Baking Steel! While Monday's can certainly be a little dreary, seeing everyone's stunning creations definitely brightens me up! Remember that every time you use #bakingsteel, you automatically enter yourself for a chance to be featured in our blog! I hope everyone's week goes by nice and smoothly. The weekend will be here before you know it!
I’ve been thinking about this recipe for a while now and I’ve been tinkering with it for just about as long. I wanted to create a whole wheat sourdough bread that wasn’t all the way 100% whole grain, but still enough to bring out that assertive wheat flavor, gentle yet complex sourness, and also one that packs a nutritious punch.
It's Monday and you know what that means! Best of Baking Steel is back yet again! My stomach rumbles every single time I see one of your beautiful creations. Remember, every time you use the #bakingsteel hashtag, you automatically enter yourself a chance to be featured in our Best Of blog! I hope your week is filled with lots of laughs and lots of good food!
Paleo is all the rage these days. I haven't exactly transitioned to a Paleo lifestyle, but paleo pancakes have been on my agenda for quite some time. Don't run away just yet. Eating a Paleo lifestyle can be quite good. And if you are eating as much pizza as I am, taking a break from flour isn't a bad thing.
Happy Monday! Hope everyone had a fantastic weekend filled with tons of food and lots of laughs! Remember every time you use the #bakingsteel hashtag on Instagram, you automatically enter a chance to be featured in our 'Best of' Blog! Remember to keep on cooking and I can't wait to see what you all cook up this week!
The heat this week, had us craving burgers, burgers and more burgers, so we stocked our fridge with beef chuck, short-rib and brisket to create the ultimate ground beef. It's been a glorious week, to say the least!
But Friday's at the test kitchen always call for pizza! So, with a pound of beef left, and an excess of burger toppings, it's time to pull out our dough and recreate the infamous "Wendy's Jr. Cheeseburger," Baking Steel style.
There is no question about it that grinding your burger meat at home makes far superior burgers than even the pre ground meat or pre-formed patties you may already buy from your favorite butcher.
You can really make the burger taste like you want it to taste like. The freedom to grind the cuts of meat to make your burger really sing is something that more people should be doing. The Kitchen Aid attachment makes this even easier.
We all love eggs on pizza, right? What is the best way to ensure your egg is properly cooked? Timing is everything. Watch this short video and learn one way to properly cook your egg on your homemade pizza....
If you own a Baking Steel Griddle, your mornings are about to change for the better! This isn't another pizza post. Today, we are talking about breakfast quesadillas and why we LOVE to eat them. Every. Single. Day.
It's Monday, and you know what that means! Best of Baking Steel is back! Over the past two weeks, you all have made some pretty awesome creations! Remember that every time you use the #bakingsteel hashtag on Instagram or Twitter, you automatically enter yourself a chance to be featured in our 'Best of' blogs! Hope you have a great week and keep showing us what you're cooking!
It wasn't until recently that I noticed how much of a pain stir-fry can be if you either don't own a wok or live close to a Chinese food restaurant. The Baking Steel Griddle gives so much love to this technique that you can get a great result with just this one tool.
While I created the Baking Steel to attain a perfect pizza crust, as it turned out, it was more useful and versatile than anyone could have imagined. Surely, this was the stuff of a great cookbook, right?