Nothing says "summer eats" quite like a burger! I'm trying to eat a little leaner and cleaner this summer, but I still have to get my burger fix. This classic burger recipe by Rich Roll's plant power meal planner, is flavorful and packs a "meaty" punch, while skipping the fat and cholesterol found in meat-based burgers.
In a pinch for time, I would head to WholeFoods and pick up a couple of slabs of their pre-made pizza dough. It's certainly not the same as making our 72 hour dough recipe, yet still more flavorful and rewarding than ordering takeout.
Today we're talking plant-based pizza in the Baking Steel test kitchen. Plant-based is a diet based on foods derived from plants. Think vegetables, grains, legumes, nuts, fruit...you get the picture. So pizza fits right into this mix!
This was Mandy's first time baking Challah on a Baking Steel. While it may not be a necessary tool, the Steel truly helped give this loaf a phatter rise and a faster bake than her traditional way of making it. Score!
If you are anything like me, you know that adopting a healthier lifestyle is not always easy. However, I think I've found just what I've been looking for in Rich Roll's Plantpower Meal Planner. The database of recipes is amazing-everything is well thought out and so far, extremely tasty! For a minimal cost, it has made my quest to eat better, very easy.
After a few experiments, we had our conclusion. The first thing Deanna said was, “This is what they should taste like.” Score! The final bake time was right around 22 minutes, our oven was heated to 300 degrees F and the internal temperature of the Baking Steel was 275 degrees F
Rösti Potatoes have been around forever. A classic Swiss-German side dish, Potatoes Rösti have morphed into the modern American eateries as delicious Potato Pancakes. We like to keep it classic. Fry in butter, beautifully shredded/grated potatoes and crisp them up on our secret weapon, the Baking Steel Griddle.
Taco Tuesday is a weekly thing at my house, sometimes even Taco Thursday if things get a little crazy! Come to find out, Breakfast Tacos are equally as awesome! Throw a fresh Corn Salsa on top and you'll be singing!
Have you ever met someone who doesn't like French Fries? Me neither. Crispy potatoes with salt and ketchup. Let's be honest, not much better than that. Most people don't have a countertop fryer at home and thats a good thing for most! No need to fret, we're going to use our secret weapon, the Baking Steel.
It's spring and that means soon we will be filling our pantry with lots of fresh vegetables from our local farm. I can not wait. Lately, i've been seeing a lot of asparagus stocking the shelves at wholefoods. It was time to bring some home and toss it on a pizza. I saw shaved asparagus pizza a few weeks back on Smitten Kitchen.
It's funny some times how the simplest things in life can get blown out of proportion. I remember when I was first taught how to make ricotta and was blown away by how easy it is. Really, it's quite simple. The same thing happens with making butter at home.
New York Style Pizza Dough is the epitome of delicious! Here's more good news-this style pizza cooks perfectly in your home oven on a Baking Steel. In place of sugar, we added a little Mike's Hot Honey to the dough. That's just how we roll. Enjoy!
A couple of weeks ago, I connected with a new Instagram friend, Tom McLean (@sharpandshinyshop). Tom is a passionate cook at home, as well as at the Firehouse. He creates some of the most beautiful kitchen "sharps" I've seen! You definitely need to check him out.
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.
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!