Looking for a little Wednesday inspiration? How about a portobello mushroom and caramelized onion, thin-crust? The meatiness of the roasted mushrooms, the sweetness of the golden onions and the salty-ness of the provolone cheese makes for one delicious combination!
So, we are going to use our new favorite toy, the Baking Steel Skinny. This baby has been rocking our kitchen world-it's so versatile and so fun! We're using our 72-hour dough, and stretching it cracker-thin. Pre-heat your skinny on the stovetop to about 400F.
Every once in a while I am asked if the Baking Steel would work it's magic on a frozen pizza. The short answer is yes, very much so! In fact, the BEST way to cook a frozen pizza, is on the Baking Steel.
I am on the Kale Bandwagon. I love kale chips, kale salad, kale smoothies, just about anything kale! It's a hardy vegetable that packs a lot of nutrients. But I'm also on a pizza bandwagon for obvious reasons.
I've got a new addiction...it's the Baking Steel Skinny! I love, love, love the smaller surface area and how quickly/evenly this baby heats up. Five minutes and boom what?! Breakfast a la Skinny!
A couple of weeks back Fresh Chef Craig and I were talking about how much we admired Blue Apron. Blue Apron has pioneered a model that delivers fresh food to your doorstep while cutting out the middle man. Think farm to table, at home. What's even better, each ingredient arrives proportioned exactly to the recipe, so there is literally no waste.
Caramelized onions are hands-down, one of my favorite pizza toppings. And, I'm not alone. Every week in our pizza class, these sweet, yet savory morsels are the first ingredient our "students" reach for. Elevating all of our pies to culinary legitness, these onions are the bomb! Lucky for you, they are easy to recreate at home and today we're telling you how to make fool proof caramalized onions.
Say "hello" to the Baking Steel Skinny! This 20”x 11.5”x 3/8” slab of steelfunctions exactly like the Original Baking Steel on one side, but sports an additional polished surface and grease channel on the flip side to convert it into a fully functional stovetop griddle. If you are not familiar with the traditional Baking Steel, Kenji Lopez-Alt of Serious Eats fame has hailed it “the most impressive home pizza product” he's ever tested.
Guacamole is a staple in our house. It's the best Taco Tuesday accompaniment as well as a great weekend snack watching the games. Not to mention it's healthy too! Living in San Diego for a few years, I learned a few tricks that I've adapted to make some pretty kick-ass guacamole. More importantly, how to keep your guacamole looking fresh for days
Typically at these get-togethers, beyond your basic cheese (which is always #1 with the kiddos), I get the most requests for an arugula and onion pizza. It's pretty simple, but the flavors are always spot-on!
When I used to work in an office, lunch was always an after-thought. Someone always ordered for me, so I never really had to think about it. Now that I'm at the Baking Steel Test Kitchen everyday, I've got killer tools and fresh ingredients at my finger tips, so lunch is an adventure!
Many are terrified of the dreaded failed pizza launch. We feel your pain. It is the hardest and most stressful part of the entire pizza making process. Once mastered, your days of disastrous pizza launches will be over for good. Let us be your guide to launching successfully.
It seems more and more often I am being asked about "gluten-free" pizza dough. Gluten is the protein in wheat, rye and barley, that can commonly occur in pasta, bread, beer and many other processed foods containing these grains.
One of my favorite lunches growing up was a meatball sub. Served on a sub roll with huge chunks of meatballs, tomato sauce and all that ooey-gooey, melted cheese, what's not to like?! I'll let you in on a little secret: I always added a special ingredient to these sandwiches. As a kid, I had a HUGE addiction to Vlasic Dill Pickles
During my journey with Baking Steel, I've come to learn that "over-planning" can kill a pizza. Meticulously planned ingredient lists create a lot of hype to live up to and put a lot of pressure on home cooks. My favorite pizzas are usually a result of spontaneity. I mean, you have your pizza dough and you know your making pizza, you just don't know what kind. So you open up your fridge and let what's there be your guide. Free your mind and the rest will follow, right?!
Well, I'm definitely starting things off on the right foot with this minimal mess BLT, made exclusively on my Baking Steel Mini. That's right, we're cooking our bacon and toasting our bread together on the same one piece of equipment. Boom what?! One griddle = less mess!
Kind words make a difference! Thank you to our friends at The Coastal Table who had more than a few kind words to share about our Baking Steel in their latest issue.
Motivated by the success of her 2013 cookbook, "The Coastal Table: Recipes Inspired by the Farmlands & Seaside of Southern New England," Karen Covey started the quarterly publication, The Coastal Table, to introduce readers to inspiring people and products that best represent our coastal communities.
Let me explain...I've made pizza dough a minimum of two times per week over the past four years. Most of it is used for, you guessed it - pizza! But often times I have leftover dough, which sits in my fridge for literally days. Even though I haven't officially labeled an expiration date on the dough, it does "lose" its vigor after day 7.