I grew up eating a good amount of grilled cheeses. I mean let be real, we all did, or should have. A lot of people think its just some cheese slapped between a couple slices of bread. What do they know.
Is that a Whoopie Pie I see?
It's not that hard to figure out what to make with baguettes, the hard part is figuring out the order in which you will make things.
We transformed our pie dough into a gorgeous concoction that will surely delight all of your guests. A savory, farm fresh galette. The light flaky crust, the fresh, healthy filling. You can't beat it.
We used Tatsoi that we received from Langwater Farm this past week. Tatsoi is a spoon shaped leafy green, typically found in Asian cuisine, but has become more and more popular in the states as of recent. Fold it into salad mixes, use it as a garnish, or throw it in a delicious galette, it's going to taste great anyway you eat it.
Not every savory pie has to be unhealthy and full of protein, starches and fats. The one we made today is super delicious and very easy to make. Bake this thing directly on your Baking Steel, with parchment, and you will be blown away by the textured crust.
1 bunch tatsoi, root cuts and washed
1 sm vidalia onion, julienned
2 cloves garlic, shaved thin
2 oz olive oil
4 oz cows milk feta cheese, crumbled
4 oz tomato sauce (Bianco di Napoli tomatoes)
1 sprig fresh oregano
1 batch pie dough
1. Quickly saute onions, tatsoi and garlic in olive oil and season with salt and pepper. Just enough cook to bring the green out of the tatsoi and get a little crunch out of the onions. Chill in refrigerator.
2. Roll out pie dough to 1/4" thick. Spread tomato sauce into a circle to shape the base.
3. Dump vegetable mix on top of tomato sauce. Sprinkle feta cheese around.
4. Start folding pie crust back over filling, creating a crust on top, while leaving the majority of the filling exposed. Egg-wash the crust if you desire an awesome, golden brown exterior and sprinkle oregano leaves on it.
5. Bake for about 18-20 minutes at 350 degrees until golden brown.
Remember to keep your ingredients cold
2 1/2 cups all purpose flour
8 oz butter
1/2 tsp salt
2 tbsp sugar
4 oz ice water
1. Combine all dry ingredients into food processor, pulse 3 times.
2. Add in cubed butter in 3 stages, pulse again. (looking for cornmeal type texture)
3. Pulse in ice water.
4, Knead out of processor until all flour is combined into lumpy/shaggy dough. Wrap dough ball/disc in plastic wrap and refrigerate for one hour.
5. Remove from refrigerator and roll out your pie dough. Stores in the fridge for 2-3 days.
Last Friday, our family was invited to a picnic table party. Everyone brings a dish to share. Lots of bodies and hungry mouths to feed. I was up for the challenge. Lots of mouths means I'm going to need lots of space to cook. First thought was how many chicken drumsticks can I fit on the Baking Steel Griddle? I stopped at Whole Foods and bought 21 chicken legs for a grand total of $18.27. That is a deal.
One thing I'm really loving about the Griddle is the balanced heat and the spacial cooking surface. With this much space, I can literally load on almost 20 drumsticks per batch. This thing is a beast. My favorite way to eat chicken is to add salt, pepper, a little olive oil and heat. Cooked perfectly, after one of these drumsticks you will want another and then another. I couldn't stop eating them! Luckily I don't live too far from the market and the size of the Griddle allowed me to whip up another batch in no time!
Lots of Drumsticks
Salt and Pepper
1. Preheat your Baking Steel Griddle on medium heat for 15 minutes
2. Place all drumsticks in a bowl and season with oil, salt and pepper
3. Place drumsticks on Griddle and cook for 5 minutes, turn and repeat. Continue cooking for approximately 20 minutes or until tender.
4. Remove from Griddle and serve immediately.
We had a great pick from our farmer friends over at Langwater Farms the past few weeks. This week, we used early summer vegetables to top our spin on an east meets west pizza. These vegetables are gems, gorgeous in color and in taste.
Caitlin Coen was our official first hire at Baking Steel way back in the summer of 2013. Caitlin graduated from UMASS Amherst in the spring of 2013, majoring in communications. I met her through a mutual friend and I knew she would be the perfect fit for Baking Steel. And while she wasn't exactly a culinary hero in college, I knew we could convert her. Plus, she brought a lot of mad social media skills. I figured we could definitely put those skills to good use.
We don't exactly have job titles at Baking Steel, but Caitlin has had a hand in almost everything, (not just the pizza we are blogging about). If you follow us on Twitter and Instagram, Caitlin is responsible for curating all of the fresh content and our Best of Baking Steel blog. She also dabbles in photography. If you have contacted us by email or phone, she handles just about all if your customer service needs.
Lets learn a little more about Caitlin,
What do you like to cook at home?
Pizza, what a good answer.
And what is your favorite pizza?
This one is easy, Simple Margherita with the Jim Lahey's no knead dough. Always pleases the crowd and my roommates think I'm magical.
What is your all time favorite movie?
This was a softball question, Remember the Titans.
Favorite clothing store and online or retail shopping?
Jcrew hands down. I'm inspired when hitting the stores, but not during peak shopping hours.
Last book you read?
Girl on the Train, by Paula Hawkins.
What are you thoughts on gluten?
I don't even think about it, if it looks good i'm going to take a bite or two.
Best advice you were ever given?
To be a more effective at communicating, I find it better to be a good listener.
What's your favorite recipe on the Baking Steel blog?
Hmm, I can honestly say I've tried almost all of them. But i'm trying to master the Cheeseburger pizza. That's on top of my list. But I can change my mind next week.
We told you it was coming. Our menu has expanded so much now that we have the Baking Steel Griddle. With the insane amount of space, we were able to cook up a nice lunch. A stunning example of chicken teriyaki stir-fry all on the Griddle at the same time. Check it out.
Thank you to all who continue to share your killer Baking Steel creations with us. We've recently rounded up a selection of photos shared with the #BakingSteel hashtag over the past 2 weeks. From pretzels, to bagels, to burger sliders and more....check out the latest Best of #BakingSteel list!
Sliders have been a trend for quite a while now, but for me, they are a great way to sample different flavors. I have never been much of a large meal eater, more of a snacker and sliders fit right in there with my ways. Most sliders, whether it be a beef patty, crab cake or portobello mushroom, usually weigh in around 2 oz. Now that's a diet meal right there!
These little guys showed up first and foremost in a big way at White Castle back when they were only 5 cents a pop. Called "sliders" for a cheeseburger that "slid into the bun".
You can really do just about anything, hot or cold, in "slider" form. Dinner rolls make great size buns and now, they even carry "slider" buns because the size has become so popular. We decided to make our own, using Four Star Farms Bolted Glenn Bread Flour, with Jim Lahey's no knead recipe, and they were fantastic.
The Baking Steel Griddle does a fantastic job in providing a massive surface area on which you can cook plenty of burgers, with extra room to toast buns (because who wouldn't?) and assemble, all on a hot surface for an awesome snack or meal. We used toppings leftover from our pizza class to put our burgers together - carmelized onions, muenster cheese & baby bellas, cherry tomatoes, mozzarella & basil, and baby fontina with arugula. Until you can get your hands on our Griddle (June 2nd pre-orders), the Original Baking Steel works perfectly for these babies, especially out on the grill.
On any given Thursday night, peak in the windows of our Baking Steel test kitchen; the lights, ovens and aprons will be on. You will find Andris and Chef Craig will be at the head of the room, hosting an educational evening of pizza making.
During our pizza making classes, we keep the music on, your glass full and the energy high. Our classes are an opportunity to learn in a hands on, upbeat, relaxing atmosphere. There is no skill requirement; beginners, pros and everyone in between-all are welcome!
Over the course of the evening, you will learn Andris' journey with the Baking Steel, the art and science of dough making, skills for stretching, topping and launching...and everything in between. By the time you leave you will have all the knowledge necessary to make incredible pizza at home.
Come alone, bring a date or fill the class with your friends, no matter what-it will be a fun time had by all!
Check out our schedule, and join us for a class!