Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Thursday, August 1, 2019
Josey Baker Showed Us How to Make Amazing Skillet Pizzas
We learned a fantastic skillet pizza recipe from Josey Baker back in October 2014. We’re resurfacing it now because you absolutely need to know about it. Also, it’s the perfect way to use up your heirloom tomatoes—and while grilled pizza is too, sometimes you just don’t feel like firing up the coals. Below, the original skillet pizza post in full, only lightly edited for formatting, plus the full recipe link at the end:
Josey Baker Is Totally Awesome & You Can Be Too
The measure of a cookbook might not be in any particular recipe, but in the author’s power to get you psyched to try. San Francisco baker Josey Baker (that’s literally his given name), co-proprietor of The Mill, is master of the psych. The word passion is such a cliché in food writing it’s embarrassing, but Baker embodies the kind of passion for breads that invites you to get over your embarrassment and just submit, find your own passion. Baker is always pumped. He’s got an easy, whole-face smile that you feel in his eyes as much as his grin. He wants to help you be awesome, even if you’ve never made bread in your life and you have no idea how to reach even marginal awesomeness. His book, “Josey Baker Bread,” is an invitation to give up your fears and submit to that smile and simply believe: You can be totally awesome.
Josey Baker Bread, $19.85 on Amazon
Learn how to make awesome bread (even if you're a total newb) and share the loaves.
Baker showed up at the Chowhound Test Kitchen after we asked him to come teach us how to make pizza. Mondays at The Mill are pizza night. Like everything Baker touches, they’re about more than just pizza, but about the vibe, the coming together over something comforting, only purer and more delicious than you’re used to.
Josey Baker’s Pizza, Step by Step
The recipe for the dough is from Baker’s book. He calls it “The Raddest Homemade Pizza the World Has Ever Known,” which is pure Josey. It calls for sourdough starter that you’ve already made and keep nurturing, made into a so-called pre-ferment with water and whole wheat flour. You let that rise for 8 to 12 hours, then you make the actual dough. That’s a mixture of the pre-ferment you just made, plus more water with bread flour and fine sea salt.
You knead the dough, let it rest for half an hour, then knead it some more and give it another 30 minutes’ rest. You do this two more times, then shape it into balls that will become your pizza crusts, then let them rise for a couple of hours.
The rest is actual pizza process. At The Mill, Baker has a four-deck steam-injected oven, but there’s absolutely no shame in using a cast-iron skillet and a cranked-up home broiler.
You stretch a dough ball into a circle that fits your skillet, which by now is hot because you’ve set it over a high flame and coated it with a tablespoon of olive oil.
It takes about 3 minutes to cook the bottom, and it’s this window of time through which you build your toppings: a bit of salt, sliced tomatoes, fresh mozzarella hunks.
When the bottom has enough dark spotting (you pry up the edges with a spatula to peek), you transfer the skillet to the shelf underneath a hot broiler and watch it over the course of 2 to 3 minutes, until it’s speckled and browned. Rotate the pan if this is not happening evenly.
And that’s it. You slide the pizza onto a board and dribble some extra-virgin oil over the top, maybe dust it with a little parm or scatter some small greens on top, something like mizuna.
You cut it up and everybody takes a slice and you do it again, until everyone’s full. For the next pizza you might crack an egg on top before it goes under the broiler, then sprinkle it with a chiffonade of basil when it’s done.
Or you use halved cherry tomatoes and little fresh mozzarella balls.
And what you’ve accomplished, even if your pizzas don’t turn out quite as beautifully as Baker’s and maybe next time you’ll do it a little differently, is to take a very technical and complicated process and turn it into something that feels as intuitive as playing. That’s totally Baker’s genius, and his charm. He left and we were psyched.
2019 addendum: While we hate to say it because it feels a little—okay, a lot—like sacrilege, this method is also great if you use store-bought fresh pizza dough (as in, those plastic-bagged balls of raw pizza dough you can pick up in most supermarket refrigerator cases these days). It’s not anywhere near the same as Josey’s crust, of course, but it is a great way to make a perfectly blistered pizza on a weeknight!
Josey Baker's Skillet Pizzas
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11 Sophisticated (But Simple!) Summer Appetizers to Serve at Your Next Party
Hosting a summer get-together? These easy appetizers are impressive on all counts: taste, presentation, and how effortless they are to make.
When it comes to party appetizers, there is no fixed ratio of simple to sophisticated. Sometimes the most unadorned, barely manipulated little bites can seem hugely elegant; other times, you can fiddle with a complicated recipe for hours and end up with something that falls flat. These 11 recipes look and taste fancy, but are built on a bedrock foundation of laid-back summer ease.
Some of them are no-cook, always a bonus this time of year, and all of them are sure to impress your guests. Just mix up a batch cocktail or two, or get set up for low-alcohol drinks perfect for summer sipping, and pass around your best platters of easy-breezy nibbles and bites. The hardest part will be picking which ones you want to serve.
1. Ratatouille Crostini with Pecorino
Chowhound
Everybody’s favorite sunny French vegetable stew takes on new stylishness when it’s reconfigured as a bright-tasting, colorful topping for baguette toasts. Shaved Pecorino cheese offers the perfect salty finish. Get our Ratatouille Crostini with Pecorino recipe.
Black & White Wink Tray, $20 on Amazon
All eyes will be on these toasts, especially when they're on a stylish serving platter.
2. Shrimp Ceviche
Chowhound
Ceviche is one of those perfectly passive things to make: Toss seafood with lime and other flavorings, and let it cure on its own. Spoon this bright-tasting shrimp ceviche on tortilla chips for a casual, high-style app. Get our Shrimp Ceviche recipe.
Read More: The Ultimate Guide to Ceviche
3. Warm Deviled Eggs
Chowhound
Cold, they’re a picnic staple, but warm—flavored with Provolone cheese, bacon, and fresh herbs—deviled eggs are a revelation, unimaginably luxurious, the very opposite of church-picnic homey. Get our Warm Deviled Eggs recipe.
Read More: 8 Ways to Make Perfect Hard-Boiled Eggs
4. Mini Cornbread Crab Cakes
Chowhound
Crumbled cornbread gives these crab cakes genuine down-home personality, not to mention a sweet flavor and nicely chewy texture. A dollop of spicy mayo finishes them off. Get our Mini Cornbread Crab Cakes recipe.
5. Bacon-Cheddar Mini Quiches
Chowhound
Using frozen premade puff pastry makes these delicious little bites seem like more work than they are. The perfect thing to pass around with glasses of Champagne! Get our Bacon-Cheddar Mini Quiches recipe.
Read More: 9 Baking Mix Hacks for Easy, Fancy Appetizers
6. Chorizo and Olive Flatbread Squares
Chowhound
Spanish chorizo, fiery harissa, and bold-tasting oil-cured olives add up to the zestiest flatbread topping for a cocktail party. Make sure your drink pitcher is full. Get our Chorizo and Olive Flatbread Squares recipe.
Read More: 9 Summer Flatbreads That Are Works of Edible Art
7. Marinated Bocconcini
Chowhound
Especially for a summer hors d’oeuvres party, it’s best not to overthink. These simple parsley, caper, and garlic–marinated fresh mozzarella balls are a delightful thing to find on the end of a skewer. Get our Marinated Bocconcini recipe.
8. Crispy Prosciutto-Wrapped Asparagus
Chowhound
This is fancy finger food, more substantial (and cool-looking) than your standard pick-up party food. Perfect for a garden party! Get our Crispy Prosciutto-Wrapped Asparagus recipe.
Read More: What Is the Difference Between Prosciutto, Jamón Ibérico, and Jamón Serrano?
9. Serrano Ham and Membrillo Crostini
Chowhound
Smear toasted baguette slices with store-bought quince paste (a.k.a. membrillo), then top with crispy baked serrano ham, thinly sliced Manchego cheese, and a drizzle of mint oil. Get our Serrano Ham and Membrillo Crostini recipe.
10. Smoked Salmon–Caviar Cucumber Bites
Chowhound
This simple yet sophisticated recipe is practically foolproof: Just combine the ingredients in a food processor, pipe onto English cucumber rounds, and top with your favorite caviar. Get our Smoked Salmon–Caviar Cucumber Bites recipe.
11. Devils on Horseback
Chowhound
An irresistible British pub snack: salty, crunchy bacon and sweet, port-steeped prunes is a major crowd-pleaser, and simple to prepare. And if you’re curious about how they got their name, see this round-up of oddly named food origins (bonus: you’ll have something to talk about if the cocktail conversation stalls). Get our Devils on Horseback recipe.
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9 Ways to Make Coleslaw Healthier (& More Delicious)
Nothing says “summer is finally here!” like a juicy burger beside a mound of cool and creamy coleslaw. Unfortunately, that creaminess comes from fat-heavy mayo, which can do a number on your waistline and your health. Luckily for slaw fans, there are easy ways to dial down the fat and calories without sacrificing that flavor and texture you love. Here’s how to lighten up your favorite summer side.
Use a mayonnaise substitute
Don’t knock it before you try it—swapping Greek yogurt for mayonnaise is a healthier way to get that creaminess you crave. In fact, it’s healthier than choosing low-fat mayo, which can be higher in sugar and sodium to compensate for flavor. “Start with at least half yogurt and eventually swap out the entire portion,” says Marisa Moore, a registered dietitian nutritionist based in Atlanta. You’ll even sneak in some extra protein for satiety, she adds.
JUST Vegan Mayonnaise (pack of 2), $44.98
Try our absolute favorite vegan mayo for yourself.
Related Reading: This Vegan Mayonnaise Is Even Better Than the Real Thing
Add fresh veggies
The summer harvest is especially bountiful, so take advantage of those fresh flavors. Not only will you pump up the nutrition by adding variety to your traditional cabbage medley, but those flavor surprises will also outshine some of the unhealthier ingredients (such as salt or mayo) that you’re lacking. “Using fresh summer vegetables such as zucchini or corn allows for the season to really shine through,” says Geoffrey Zakarian, Food Network star and chef and partner of Point Royal at the Diplomat Beach Resort in Hollywood, Fla. Spiralize the zucchini or throw in raw corn kernels straight off the cob.
Embrace acid
“Bold and acidic ingredients punch up the flavor, allowing you to cut back on mayo and salt,” says Moore. First, cut back your mayo portion by at least 25 percent (the more you can slash, the better!), then add the acid. “Jazz up your traditional coleslaw with lemon or lime juice or apple cider vinegar.”
Related Reading: 11 Healthy Grilled Chicken Recipes in Under 30 Minutes
Experiment with ethnic ingredients
Cabbage has such a mild flavor that it can handle just about any flavor profile you dress it in. “Kick up the flavor without a lot of calories by trying international sauces or toppings like chimichurri, kimchi, English mustard, or ponzu,” says Judy Joo, owner and chef patron at Jinjuu Restaurants in London and Hong Kong. Mix the mustard with a little mayo, chimichurri in place of mayo, kimchi as a tangy mix-in, or a drizzle of ponzu to achieve that vinegar note.
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Go Asian
Asian flavors meld seamlessly into a coleslaw. Moore suggests adding shredded carrots and make a dressing of rice vinegar, fresh grated ginger, and a small bit of sesame oil—then toss with a white and red cabbage mix and immediately inhale.
Related Reading: 6 Cookbooks That Are All About Salad
Don’t forget about fruit
Diced apple chunks or sectioned oranges can add a hit of sweetness to both a zesty vinegary slaw and a creamy one. Throw in a handful of sunflower seeds or chopped almonds or walnuts and you’ve just added fiber and protein to the mix.
Mix up your slaw mix
You don’t need to stick to strictly cabbage for it to be considered coleslaw. Shredded broccoli and kale make nutritionally powerful additions—not to mention delicious ones! If you need inspiration, try Moore’s broccoli slaw with a honey tahini dressing (the tahini is another smart mayo swap that provides creamy flavor without all the saturated fat.)
Moore's Zesty Garden Hern Marinade, $13.62 on Amazon
For a zestier herbier slaw try this marinade from Moore's.
Bring the heat
Spice is one of the easiest ways to cut back on fatty or salty ingredients. Add chili peppers, but be sure to serve it alongside something less spicy so you can really taste all the flavors.
Related Reading: Picnic-Perfect Potato Salad Recipes That Don’t Use Mayonnaise
Don’t forget about the sides to your side
Choose a healthy main dish, otherwise, you’ll negate all the good you did healthifying your coleslaw. Opt for lean protein like grilled chicken, fish, shrimp, or lean cuts of beef.
A few healthy slaw recipes to try
Tangy Cabbage Slaw
Chowhound
This slaw recipe with bright Latin flavors uses no mayo but rather oil and citrus as a binder. Feel free to use whatever healthy oil you prefer like avocado or coconut but nothing too heavy. Extra virgin olive oil will weigh this salad down. Get our Tangy Cabbage Slaw recipe.
Carrot Slaw
Chowhound
Another slaw sans mayonnaise that will up the health grade a few notches. Get some welcome vitamins from the carrot and a little zing and pep from the red wine vinegar. Get our Carrot Slaw recipe.
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What Is the Difference Between a Convection Oven and a Conventional Oven?
The simple question, “What is the difference between a convection oven and a conventional oven?” inevitably leads to another query: “Which one is better?” The first answer is easy: a convection oven uses a fan to circulate hot air. The second answer is more complicated and depends on what you’re cooking.
Lopsided muffins, burnt bread, and dried-out roast chicken definitely prove one thing about convection and conventional ovens: There is a big difference between the two. Unlike the free-flowing art of cooking, baking is a science that likes exactness. And roasting requires knowledge of how to convert your baking temperature and time to convection standards.
What is the difference between convection ovens and conventional ovens?
Both conventional and convection ovens can be heated with gas or electricity, but the heat distribution differs. The heat source in a regular oven is stationary, usually radiating from a heating element in the bottom of the appliance, while in a convection oven a fan circulates the hot air all around the place. (An air fryer is basically just a countertop convection oven.) Convection ovens can also be used as conventional ovens by simply turning the fan off, so you can get the best of both worlds.
Breville Smart Oven, $259.95 at Sur la Table
This convection toaster oven fits on your kitchen counter and does everything a full size wall oven can do. Plus, the convection option can be turned off when you prefer.
What are the advantages of a convection oven?
Convection ovens allow for even, fast cooking because the temperature stays more consistent, while conventional ovens can have pockets of warmer air, or, conversely, cold spots. Hot air rises, so when you’re cooking food on both racks in a conventional oven, dishes on the bottom rack may undercook while the food on top burns. No such worries with a convection oven.
The air circulation in a convection oven also helps achieve a perfect crisp skin on roast chicken and beautifully browned quick breads.
Chowhound
But convection ovens aren’t all-around winners.
What are the cons of a convection oven?
Convection cooking can cause the outside of a cake to bake—and rise—faster than the middle, and the top could blow over to one side. The whole cake could dry out before it’s fully risen. Though some bakers have no trouble, it’s likely best to turn off the fans and switch to conventional baking for a cake—especially if you’re making something delicate like angel food cake or macarons.
Then there’s the conversion. You can sometimes cook food up to 25 percent faster in a convection oven, so you’ll want to check your Thanksgiving turkey a little earlier in case it might be in danger of becoming overdone.
Chowhound
And according to CNET, “Conventional ovens typically are 25 to 30 degrees cooler than a convection oven set to the same temperature.” So if you’re using a convection oven, assume most recipes (unless they specify otherwise) are giving you the recommended cooking times and temps for a traditional oven, and reduce the temperature accordingly by 25 degrees Fahrenheit. But some ovens have options for both modes, with built-in convertors.
Read More: Why Your Next Oven Should be Convection
Because convection ovens heat up so fast, there’s usually no need to pre-heat, but you might want to anyway, just in case. Especially for baked goods.
What should you look for in a convection oven?
If you’re in the market for a new oven, make sure the oven has an option to turn the convection fan off, says Susan Reid, a King Arthur Flour recipe tester, oven-buyer, cookbook co-author, and editorial director of Sift, the flour company’s newstand publication. She’s a Culinary Institute of America graduate, teacher at the New England Culinary Institute and worked in restaurants. Reid looks for ovens with four controls: bake, convection bake, convection roast, and broil.
Convection bake, which has a lower fan speed, creates lovely dried-out tomatoes or roast tomatoes, as well as dehydrated foods. Convection roast, with its higher fan speed, is great for chunky meat with crispy outsides and for nicely caramelized roasted vegetables. The high fan speed can end up blowing cookies across the pan, or putting tilted “hats” on your cupcakes, Reid says.
Chowhound
Reid recommends using conventional oven settings for quick breads, cupcakes, wet muffin batters, layered cakes, angel food cakes, loaf cakes, sandwich breads, and sweet yeast baking. But others have had great luck with convection-baked quick breads, so experiment as you wish.
Always use the setting that the recipe recommends—at least the first time, says Sommer Collier, a recipe developer and author of A Spicy Perspective blog. Check your baked goods 5 to 10 minutes before the specified bake time when you try the convection method. “I like to use convection on cookies and breads because it tends to create fuller cookies with an crispy exterior and soft center, and perfectly browned crusty bread,” Collier says in her piece, “100 Best Baking Tips and Tricks.”
And another tip on convection ovens from our sister site, CNET: “The best ones have an additional heating element by the fan, which makes the air moving around the oven a consistent temperature. A consistent temperature means the oven will cook more evenly than models with just a fan. To find ones with the extra heating element, look for terms like ‘third-element convection,’ ‘true convection’ or ‘European convection’ when you’re shopping around.”
Recipes for Conventional & Convection Ovens
Try both convection and conventional oven techniques with these Chowhound recipes:
1. Roasted Rosemary and Lemon Chicken
Chowhound
For crispy skin and juicy meat inside your whole roasted chicken, the convection oven is the way to go. This is a good basic way to flavor and cook your chicken. (If you have a regular oven, you can increase your crisp quotient by leaving the chicken on an uncovered platter in the fridge overnight, which helps dry out the skin in a good way, before roasting it.) Get our roasted rosemary and lemon chicken recipe.
2. Thai Beef Jerky
Chowhound
One of the best things about a convection oven is being able to dehydrate food to create healthier, tastier, portable snacks. This recipe only has five ingredients that taste like a floral, spicy, savory Thai meal, but you can grab it with your hands and gnaw on it while on the go. Get our Thai beef jerky recipe.
Read More: How to Make Your Own Jerky
3. Pecan and Sweet Potato Bread
Chowhound
Quick breads also benefit from a convection oven, although some say artisanal breads do better. With this sweet and nutty sweet potato bread, you can get that crusty outside and moist inside that you want in a good loaf. Get our pecan and sweet potato bread recipe.
Read More: The Ultimate Guide to Quick Bread
4. Strawberry-Filled Cardamom Cupcakes
Chowhound
A little cardamom goes a long way, trust us, to create new layers of flavor that complement this ruby fruit in these light cupcakes with strawberry-cream cheese frosting. Get our strawberry-filled cardamom cupcakes recipe.
5. Bulgur Pilaf with Roasted Carrots and Parsnips
Chowhound
You can reap rewards from roasting vegetables with that convection fan on, especially with slower-roasting root veggies. Eat them on their own or bulk them with bulgur for a heartier grain salad side. Get our bulgur pilaf with roasted carrots and parsnips recipe.
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