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.
With Christmas just over a week away, the search has begun for the perfect cookie to leave out for Santa! Well, Baking Steel has got your back and hopefully a place on the "nice list" for this killer cookie tip.
The holidays are always a great way to spend time catching up with friends. So last week, I invited a couple of friends to join us for a dinner and "pizza politics" --you know, a profound discussion of what's good on top of pizza. We determined that for us, pretty much everything goes!
Wondering what to get that special someone this holiday? Well look no further than Baking Steel! Our Baking Steels and Griddles can really "up" your home cooking game! And bonus, you can feel good about buying "local" as all of our products are made right here in the USA!
After a late morning workout, my wife was hungry and looking for a snack. "Something hot," she said. Well, you don't need to ask me twice. Any reason to use my Mini Griddle is good enough for me-boom what? Time for lunch.
Sous vide eggs benedict pizza is a fresh twist on a breakfast classic. We're using the traditional components, such as Hollandaise Sauce, but instead of poached eggs, we are using eggs cooked in a sous vide bath. The Canadian Bacon was seared on the Mini, and our "english muffin" is actually a 250-gram size pizza dough. Take a break from the norm this weekend! Our sous vide eggs bendict pizza is perfect for any Sunday morning brunch. Happy Eating!
C is for cookie and that is what we are talking about today. My son's elementary school was hosting an annual holiday market with bake sale and I thought, "let's make some cookies!" I scoured Pinterest for somethign a little different than the usual chocolate chip...I wanted my cookies to stand out. I saw these lemon raspberry cookies and knew immediately that's what I was going to contribute.
Today we are talking take-out pizza! I Know what you are thinking, why is Baking Steel talking take-out pizza? Homemade pizza is our business and it's hands down, the best! But sometimes in a pinch, you need to order pizza take-out, especially for a crowd. It's easy, quick and doesn't make a big mes! But if your experience with take-out is anything like mine, by the time you get your pizza home, it's cold and soggy (from steaming in that cardboard box). Not exactly dream pizza!
You've all likely enjoyed Chicken Alfredo at some point in your culinary adventures. It's a classic dish, simple to make and a delight to the tastebuds. That creamy, peppery cheese sauce, and perfectly sauteed chicken, what's not to like?!
Happy Halloween from Baking Steel! Don't be scared by our "ghostly" pizza. We thought this pizza would be a fun way to set the spooky mood in our test kitchen before tonights festivities.
This homemade pizza is made with our childhood favorite, Fluff! After you roll out and bake your dough, spread fluff all over the top. For the eyes and mouth, we melted a little chocolate in microwave. Simple fun that the kids will love. BOO!
With our recipe, we struggled a bit with cook time and the resulting product. The English Muffins would cook for about 9 minutes per side or 18 minutes in total. They were good, but with all that cook time, they would come out a little hard and/or dry. Add an additional 3-4minutes in a toaster, and zip zap, any remaining "moisture" was gone! These muffins were moving in the right direction, but they were not ready for prime time.
Cheesy potato hash is good at breakfast, lunch or dinner. Cheese. Potatoes. What's not to like? This week, our CSA loaded us up with sweet potatoes and red bliss-a perfect combination for the hash we're making today. It's simple, delicious and sure to become a mealtime favorite.
Yesterday morning I was hanging in the Baking Steel test kitchen with my oldest son. I could tell he was on a mission, fishing for something good to eat....turns out, he wanted cookies. So, we took to the Internet in search of a cookie that would satisfy his sweet tooth. It seemed that peanut butter cookies would fit the bill. We found a recipe that looked like a winner on Sally's Bake Blog-it promised soft, classic peanut butter cookies with minimal effort on our part. Done!
A killer pizza sauce is the backbone of a stellar pizza. It can make or break your pie and is often way over thought. At Baking Steel, we use a very simple, quick-process sauce. It literally takes about 2 minutes to make and the only equipment required is a blender/food processor. No more bubbling pots simmering in your kitchen for hours. Keep this in mind, the pizza sauce is going to cook in the oven on the pizza, which is just enough time to get some heat while not losing any tomato freshness.
Breakfast may or not be the most important meal of the day, but it is certainly one of the most beloved meals. Egg in the hole falls right into this category. It goes my many names, Egg in the hole, egg basket, egg toast to name just a few. It's undoubtedly the simplest of almost any recipe you will make. When it's early and you want something good, egg in the hole will satisfy just abut any breakfast craving. It is made in just a few simple steps. And today for the first time in history, we are making the egg in the hole on our Baking Steel Mini.
As soon as you are done reading this, you need to either make a pullman loaf or go and buy a loaf. Because french toast sticks are what all the cool kids are eating these days. French Toast Sticks couldn't be any easier to make, literally crack a few eggs into a bowl, toss in some heavy cream with vanilla and cinnamon and you are on your way to coolness...
Last week, I spent a couple of days at Little Ghent Farm near Hudson, New York. The proprietors of the farm are on a mission to create local, simple and responsible food-a mission that we strongly believe in at Baking Steel. Let's just say, they are doing an AMAZING job! The farm itself is mesmerizing and their business, Made in Ghent, is definitely one to watch.
Dorayaki was never a thought in my mind until last night when I watched the movie Sweet Bean on Netflix. Traditionally filled with a sweet red bean paste, I decided to make this a little more American and use a raspberry filling. A classic raspberry jam, seeds and all is a great acidic compliment to these sticky, sweet delights. Of course, our Griddle is the only way to get this even cooking.
The downside of a Sous Vide steak? After the bath, you end up with a perfectly cooked steak that is literally pink from corner to corner. This is where the Baking Steel comes in. The Baking Steel on your stove top or on the grill will get ripping hot in short time. We know it the steel transfers heat into pizza dough fast. But guess what? Steel distributes heat better than almost anything, meaning your Steak is going to have one hell of a crispy crust. We are calling this the Baking Steel Sear, simply the best tip after you Sous Vide your steak.
Alton Brown's pizza dough recipe has been on my radar for about 3 years. His recipe is a 65% hydration level, which is pretty close to what we have been doing at the Baking Steel Test Kitchen, though we are closer to 70% hydration. He adds a little bit of sugar, I'm guessing to help with the browning, and a heap of yeast, 9 grams to be exact. Currently, we are using about 1/10of the amount of yeast in our dough, so this was going to be a very cool test! After mixing the ingredients, the dough goes straight into the refrigerator for 24 hours.
It got really cold this past week and the leaves are already changing like crazy. This can only mean one thing: THANKSGIVING IS COMING!!!! Every fat kids favorite holiday for sure. While trying not to pack on the pounds, this simple vegan recipe is packed with flavor. From the flatbread cooked stove top on the Baking Steel Griddle to the sweet potato and garbanzo bean hash, this recipe is a true knock out.
Easy like Sunday Morning. I've been wanting to make this sausage, ricotta and egg breakfast pizza for months. I finally got around to it this week. This one is a play off the sporkie from Bertucci's. One of my favorites. I just always thought it was missing an egg. So I dropped an egg on mid-bake to transition it from pizza to breakfast pizza.
The leaves are starting to change, the crispness is back in the air and the local markets are loading up on apples, apples and more apples! So, time for us to pick up a few pounds of Macintosh and make some apple hand pies. I don't think it's even possible to make too many of these delicious treats, but we sure gave it a try!
Tough guys like pizza too and they aren't afraid to show it! One of our favorite New England "tough guys", UFC fighter, Joe Lauzon made a return appearance at the Baking Steel Test Kitchen today for the second annual Pizza-thon! Baking Steel Creator, Andris Lagsdin and Culinary Director, Fresh Chef Craig were slinging pies like there was no tomorrow, all in the name of raising money for The Jimmy Fund.
We made our 72 hour beer dough this week and now we want to show you how we used it. We got all the bases covered: bread sticks, pizza, and pretzels with a homemade cheese dip. While there are many things you can do with dough, we really think these are the best three for pairings with beer.
I was introduced to Ballast Point earlier this year. It's literally the most popular beer we serve in our pizza classes. It's a pretty amazing tasting beer. So today we decided to dump a bottle into our pizza dough. It's literally a 1 for 1 substitution for water. Instead of a cup and a half of water, substitute with your favorite beer. It's not going to suck, I promise...