Cast Iron Skillet Recipes: Skillet Pizza and Chocolate Chip Skillet Cookie
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- čas přidán 26. 09. 2018
- Bridget makes Julia an easy Cast-Iron Skillet Pizza with a simple, no-cook tomato sauce and fresh mozzarella. Adam shows Julia our winning enamel cast-iron skillet. Finally, Ashley shows Bridget how to make a Cast-Iron Skillet Chocolate Chip Cookie.
Make our Cast-Iron Skillet Pizza: cooks.io/2ORqsKw
Make our Cast-Iron Skillet Chocolate Chip Cookie: cooks.io/2xPVxqv
Buy our winning enamel cast-iron skillet: cooks.io/2NLH0qY
Buy our winning whisk: cooks.io/2Ny4saZ
Click here to watch more Cook's Country Season 10: • How to Make Homemade P...
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Bridget and Julia stepped into Chris’s shoes and made this show even better. I appreciate all of the others on this show that make it wonderful! Thank you cast and crew of ATK. 😊
Was Chris fired or did he just leave to start his own show?
@@sophieg8522 I really do not know, I just know that when the new season started a few years ago, Chris was no longer with them
I believe there were contract issues
With Chris gone, it seems like a death of an elder in the family. He gave the program a layer I liked, but the other hosts are great too as always
We take waffles seriously in our house czcams.com/users/postUgkxUfphIgghPSpAXNq6OG2WRYsFVqylcqMn and worked our old one through many years of Sunday brunches till it finally gave out on us. Our old one only made two at a time, this one makes four! Nicely sized 1 inch thick which are lovely! Now the kids don't have to wait as long to eat our weekly waffle breakfast and everyone's are hot if we wait and eat all together! Setting 3 seems to work perfect for golden brown. Be sure to pour the batter in the center of each waffle square, not the center of the iron like the novice that posted the scorched waffles photo. About a 1/4 to 1/3 cup of batter in each seemed to work well for us. We tested making just one at a time so we could use all the remaining batter and it made it just as fluffy and golden as when we made 4!
I really appreciate the little tips inserted into the show. For example, Julia told us why they preferred dried oregano and thyme vs fresh basil and parsley. Nice tip. Thanks for all the little tips in each show.
I'm 70, and still have Mom's cast iron skillet she got as a wedding present
Strange comments I've read, all I know is I have been a fan of this show and these ladies for many, many years.
ATK and Cooks Country are absolutely top notch when it comes to food, recipes and ingredients!
I will be a fan of theirs for life, thank you to everyone involved who puts in so much work to make memories of food.
If so why they want do a stuffed pork Roast that ask to show me
No doubt P_ B _ 30 !
What kinda strange comments???
Phillie_B_30 I endorse this message.
I have watched this show on PBS for many years... I learned to be a great cook with this show and above all I learned how to cook from scratch using the science involved and now I can understand the results of doing different things in the kitchen. Love this show.
Love these 2 ladies and their banter between each other. Makes the show seem so personal sort of like sisters cooking together. Very enjoyable.
Wonderful interaction and feeling of family...
i love this show, I have been watching for about ten years. Sense, Christopher kimball was the host. these ladies took over from Chris and the show got even better.. keep the good job going Ladies. big fan of you Bridget and Julia..
Amazing cooks and wonderful personalities!!!
Chris Kimball (co -founder Americas Test Kitchen) Mr. Kimball was sidelined by new management put in place by the board of Boston Common Press, which owns America’s Test Kitchen, and that he had every right to create a new venture based on the same creative and business skills he used to build up America’s Test Kitchen
I stopped watching ATK when they did this to the co-founder
@@alfadrone Have you been watching Milk Street?
I SHOULD NOT be watching this while I am hungry af lol
ATK and Cook's Country are my FAVORITE cooking shows. Love all the cooks on the show and taste tests and equipment review. Just an all-around FABULOUS two shows!!!! I will make the pizza, sauce and the cookie. When I am researching any recipe, I always start with the ATK and CC websites. KEEP UP THE GREAT WORK!!!!!!!
You just set the stage for my grandsons 8th b’day party!
One of my most favorite shows so far!
Many Thanks!
I inherited my cast iron from my Dad. I use them daily and live on a boat to boot. Use them regularly and they are fine in a moist sea air environment. I use them for pizza weekly and use them daily for everything.
I made the cookie. Twice in a week. Very VERY good - I love the complexity the brown butter adds.
Thank you for the video. I have loved Cook's Country and Test Kitchen for years, Bridget and Julia always put a smile on my face while making terrific recipes.
Came for the pizza, now I wanna watch every recipe shown on the intro.
Ha ha ha ! I’ve tried a few of theirs. , spot on!
Here for the pizza, also!😁
Watched you for years. Thanks for coming to you tube👍👍
Love it when Bridget says, "Wheeee!" She's so cute.
Bridgett...you could melt a CHEESE SANDWICH FROM TWENTY YARDS AWAY..!...I ENJOY YOUR SHOWS...GREAT JOB GIRLS..BEST COOK SHOW EVER..SECOND TO NONE..!!
I've always loved these Ladies!...I used to watch them on PBS...now I am happy they are on You Tube...They are excellent chefs, and they are always funny and cool...Thanks.
Al from Canada.
i use a lodge square cast iron griddle as an impromptu pizza stone. soaks up enough heat for small pizzas, great for a meal for a couple people.
@topherh33 in this case i'm not using it as a cast iron griddle or pan, just a heatsink. i understand the grinding smooth part because most of my cast iron pans are nearly 100 years old. the ones that have a good season look like they have a glass surface. when i spoke of the square lodge griddle that was just a new toy. it's still just a toy for me, although it is actually seasoned now. it's only real use is camping, if you have a nice big fire the night before you can toss the square griddle down on those coals in the morning and cook breakfast. and my lodge griddle was like 20 bucks when i got it, i'm not sure because i just added it on to another order (3 years ago) with a 12" all clad skillet. it was cheap enough that i couldn't notice the price next to the allclad skillet, and holy crap the allclad is awesome, have a 10 inch one now too.
These 2 women are the reason why I m still cooking ... I just love them so much
I love this show on local tv. So happy i found something good on YT.
I just made the pizza. Awesome! Love the crust. And the sauce is perfect too. Thank you girls!
I think these are the happiest employees in the world. We all love good food and some love cooking even more. Different from the cooks in restaurants, they don't need to cook the same thing everyday under great pressure when there are full of customers.
Super cool technique with the skillet cookie and whisking. Will have to try soon!
Best cooking show hands down
Going to be a snowy weekend .........Looks like a perfect time to try these recipes. They look amazing!
I love these two hosts-
No better cornbread can be made than in a cast iron skillet. Chef Jerry
i like that both men and women post here. i've learned alot from male chefs or cooks. my father was an excellent cook. very old-style italian dishes.
by old-style, i mean Traditional.,, no 'fancy' experiments,, lol. / me i cook italian just the traditional way, That won't change, but i also like many regional foods and asian foods, curry, mexican food, all in moderation, of course
Bridget and Julia, You are precious, Greatest team on food ever!
I've made that Chocolate Chip Cookie several times. So delicious! As a side note, the recipe for the skillet version is very close to their recipe for perfect chocolate chip cookies, which are also amazingly good.
CC and ATK have been my go to for absolutely faultless recipes for almost anything all my life. Throughout my adult life I've moved many times and almost always had at least 1 thing come up missing. The most missed of all was my huge 13th season edition of all featured ATK recipe book. One of these days I'll get another. Thanks for all the years of amazing food, knowledge and entertainment.
Thank you for sharing! We had pizza night, and I gave the skillet method a try. I think it’s my new favorite way to cook homemade pizza. I used our regular dough recipe in my stand mixer, but then cooked it like you all did. It turned out perfect. Such a crispy crust!
I love my cast iron skillet. My mother in law gave me one of hers. It was a great honor to receive it. I will definitely be making the pizza. I am allergic to chocolate so I will try the cookie with butterscotch chips! Thank you for the new inspirations!!
I thought the pizza was going to come out more like a Chicago deep dish. It still looked very good; however I believe it was Cookie Monster who put it best when He said "COOOOKIE! arm num num yum"
This looks great. Thank you
Cast iron skillets always make ANY food/recipe better!! Yum. 👍
You guys are Amazing together💗😁
I made this and it was amazing. Will definitely add to my recipe box - this is for keeps!
2 of my favorite Ladies making cooking Pizza easier with their techniques.
Just found this and I'm now hooked on America's Test Kitchen. Haven't used my cast iron skillet in several moons, but that's about to change! Thanks!
I tried this and I love it! I use my cast-iron to make pizza a lot more now! 😁
Grateful they take time to explain things in depth, especially small details. Watching this show gives answers to many of the mysterious cooking fails I've experienced over the years and also helps me avoid some new ones. Y'all answer a lot of my "But why?" questions before I've even asked 'em, LOL. I dub thee *America's Psychic Test Kitchen* from now on! 😘
Love these two Ladies.
BOTH OF THESE WILL BE MADE IN MY OLE CAST IRON SKILLET THIS WEEKEND! Pizza and cookie dessert.
I made my first pizza from scratch including the dough last month and I didn't get not one complaint. My wife actually complimented me. I need to remember about the skillet the next time and I also have a 12 inch cast iron griddle. And we also have 5 other cast iron skillets of different sizes that get used on a regular basis for more than just cornbread.
Both favorites of mine. Saturday morning for the donut and afterschool cookie snack. Yummmm! I love your good humor, alligator, and I feel so at ease with you. Keep doing the delicious cooking.
Oh boy, my mouth is watering soooo much!!! thank you, excellent recipes
my favorite cooks country vid thus far!
Love this channel!
This was one of my favorite episodes
I love my cast iron skillets - biscuits in one, sausage gravy in the other! We also use a cast iron skillet for making corn tortillas.
Why do you make different foods in different skillets?
@@itamarolmert3549 Because it's really hard to make biscuits and gravy at the same time in the same dish? :D
Seriously, though, one may fit the biscuit recipe amount better than the other.
Just made the pizza & omg. The nicest homemade pizza ever. I didn’t have any strong/bread flour so used plain/all purpose flour instead & worked out fine. Pimped the tomato sauce with anchovie paste & a teaspoon of sugar. Simmered it for 1/2 an hour & let is cool. Delicious.
I love your show and I cook while I am watching.
I will be making both the pizza and the cookie
I will be waiting for the video
I made the pizza, The best crust ever!! Crisp and chewy. Best ever!!
I will be making both the pizza and the cookie in my cast iron skillet !!!
All I have to add is if you let pizza dough sit overnight in the fridge for a slow ferment and take it out an hour before you bake it, the flavor is so much more complex. I start on the stovetop till the bottom is golden then under the broiler on the middle rack till done. Pizza ovens cook at a temp upwards to 1000f and cook pizzas in around 2 minutes.
Good tip. :)
@@nathanbarnhill8641 The 'complexity' is just a more acidic dough because of the longer fermentation. But it yields a real difference in flavor, and some authentic Neapolitan pizzerias let their pizza dough cold ferment for 5 days or more!
@@nathanbarnhill8641 Dough left to rise for longer periods sometimes develops more and different flavor notes. Even if for some reason that doesn't seem to rise to the level of complex for someone, it is certainly a big step above the simply bland.
You guys are the best!
I loved watching this on PBS. So glad to find on my phone!
I can watch them while grocery shopping .... yes I’m one of those !
That looked delicious!
Please keep doing what you're doing everyone does a great job and I look forward to trying everything you have created. Thank You
I agree
you ladies are the best.
I love these cooks. They make me want to try everything they do.
I did slightly chuckle when they tried the first bite 10:14 - 10:18. Should become a meme, IMO. Love it.
Wonderful show!😁 Great cooking and hosts!😄
my style of pizza ,can't beat the cast iron method.
I made the pizza recipe today and it came out nice and crispy. the only problem I ran into was the dough kept shrinking back on me so I used the whole dough for one pizza and made it deep dish. Thanks ladies for breaking down recipes I always look forward to watching you Sunday afternoons on PBS in Chicago.
When this happens, put the dough in the frig for five or ten minutes.😋
ive been putting my 99 cent totinos pizzas in a cast iron skillet since ive owned one...just put it in the oven when you preheat it...then slide the pizza on top...then you get a great crispy crust from a frozen pizza...
Loved this episode
I can't wait to try this recipe.
Yummy chocolate chip cookie in the cast iron skillet!
I love the two hosts, wish they could raise me
ATK's cook book is the only one you need, it is the best!!
I made this pizza - it was amazing and really easy to make!
I'll make the pizza but the skillet cookie will first as a comfort food mental health recipe!!
I'm speechless. Can't speak. Can't top that cookie.
That skillet cookie looks good with vanilla ice cream mmm 🤤😊
God I love this channel! ❤️
Fictional god does not care
@@zebunker always one of you in the crowd getting their panties in a bunch.
@@zebunker Sure he does. He cares about you❤
@@hopenoneya8161 👍👍👍😃
I use nothing but cast iron cookware. I have 20 that were made before 1900.
steve reist No matter what I do to clean my cast iron skillet, the foods in my cast-iron turn black on the bottom. (I’m not talking about the black “patina” on the pan.
I am talking about a sooty-black color to the bottom of my cornbread and whatever else I’m cooking in the pan.)
And I don’t know how to get rid of it off of the food.
@@donnanorris2939 Have you tried using those chain mail cast iron scrapers? I had the same problem as you and it removed the burnt gunk on my pan with out scraping off the seasoning on the pan.
Sonny Souvannarath Never heard of that. Don’t know what it looks like. Where do you buy it? Do you have a URL link to one online so I can see what it looks like?
Do they cook any better than the ones I have that are around 25-40 years old? And my SS and copper pans do great for certain things. Steaks for one thing.
I love this Pizza recipe. But I like to see a stuffed pork Roast really yummy My favorite my grandmother used to make it i need get the recipe bless me
I just made this last night and it turned out wonderfully! Thanks ATK for breaking down these recipes and making it easy for us "Non-Chefs" to cook like we are one of the best. Also a few questions, in your ovens, are your heating elements on the top or bottom of the stove? I noticed she put the cookie on the top rack for 20 mins. I put mine in the middle rack for 25 mins and it turned out just as great!
Just made the cookie and it turned out pretty good! Excited to try more of yallz recipes :P
JT McAwesome-Face. Wow u r quick! In what kind of pan did u make it?
@@udhe4421 12 inch cast iron pan
I love you girls !! And I love my cast iron equipment too
I was already impressed at 1:07 :)
Love your show now better than ever.
I am going to make this, thanks for the heads up about not over doing it with the chocolate chips in the batter, being a chocoholic I think about 3/4 of the way in, I will add additional chocolates to the top
I made cheese biscuits this week using my cast iron griddle and it was also the first time my sister has had my biscuits. She said the biscuits reminded her of Red Lobster biscuits. Considering how finicky she can be I'll take it. This morning I used the cast iron griddle for French Toast. When we cook it is either stainless steel or cast iron.
"backslash-backslash-giant cookie" Bridget is the best😊
Love cast iron. Very little care. Well seasoned pan only requires a quick wipe/light scrub with water and dry with heat. Cheap to buy and indestructible.
Porcelain is nice, especially on Dutch ovens. But not necessary.
Great show,, would love to see more.
I use my cast iron skillet for EVVVV.REE.THING.
Excited to do pizza now!
"Ooohh!" 😂 When you cut that pizza.
Awesome Show 👍, Keep up the Great work!!!
I am very lucky to have my mother's and her mother's cast iron pans (8 10, and 12 inches) and two Dutch Ovens with lids (medium [9 inches] and huge [14 inches].) I will be making this pizza in the coming weekend!! Thanks! /paul/
leave dough in fridge covered overnight after first rise and it’ll be even better....👍
what rise man? there is no yeast.
@@teklife I believe the recipe said 1 and 1/8 teaspoon of instant yeast
@@dianaV1212 sorry I thought you were referring to the skillet cookie, that's what I was talking about.
I feel sooo dumb, lol.
That's what I came here for.
Oh and I said man, and the name is Diane(DOH!), just a figure of speech, but not something you usually say to a woman(not that I'm sure what your gender is, but...), so I apologize for that too. Omg I'm on a roll here.
Happy new year, wishing you a happy and healthy 2021.
And you're right, leaving both pizza and cookie dough in the fridge overnight or a couple of days does improve the flavor.
@@teklife jejejejejeje that was cute😊 no harm friend. Happy & blessed New year
@@dianaV1212 omg, now I feel even more stupid, I thought you're the op, but the op is a guy, at least seems to be, by the user name here. Oh well, lol.
This was a very interesting episode of Cook's Country.
21:07 - OMFG YES
i'm lucky, pretty big family collection of cast iron going back to the early 1900s. think the oldest pan is something like 1920 or 1930, in that range.
and the only way to properly maintain cast iron pans is to use them. so yeah, we use em. got a few side standers that only get used a couple times a year, but all the pots and pans in the house end up being gone over during spring cleaning anyway, so even if we miss a year they all end up seasoned and ready to go every year.
Lucky you, indeed! I have cast iron corn stick pans, circa 1920, that they'll eventually have to rip from my cold, dead fingers. Even though I don't use them anymore (they're rusty, after being lost for many years in the basement of my childhood farmhouse), I LOVE those pans!
Patricia Morgan they can be restored with some elbow grease and maybe some chemical assistance (acid), don't leave em to the rust, it will keep going and destroy them with time. you can always drop a cast iron pan back to bare metal and season it to start with, those old pans have lovely smooth bottoms if you can get em without much damage, makes for a skating rink concerning sticking. i love my modern lodge griddle, but it is nowhere near as non stick as my older pans, and that has nothing to do with the seasoning and everything to do with how they make pre-seasoned cast iron. its intentionally textured so seasoning sticks faster.
@@kght222 These are cornstick pans, molded in the shape of corn cobs (kernels included!), so they are quite heavily shaped and textured. I spent hours and used all the elbow grease I could muster, with little to show for it. Finally gave up, and had a friend bead-blast them at his work (as gently as possible, to maintain the shape and patina, where possible, and not create texturing from the blasting), then I reseasoned them a couple times. They are still pitted in the bottom of some of the 'kernels', so not quite active rust, but damage from prior rust, is a more accurate description of their current condition. Even with loads of butter greasing the pans, the corn sticks stick like crazy and taste rather iron-y, and the pans are a royal pain to clean. Now I know why, even 50 years ago when they were in better condition, I had to beg my mother so much to use these when she made corn bread!
PS, I know what you mean about the preseasoned Lodge pans, and their rather rough-hewn texture, compared to the smoothness of the old molded pans. When I was a kid, we actually used old (smooth) cast iron to make eggs, including scrambled. I don't think I'd try that now, old, Lodge, or otherwise. I'm quite happy with my ceramic nonstick (Greenpan).
Patricia Morgan lol i have a couple of those ceramic green pans, well i have one left, the other fell off the wall and cracked in half (EDIT: was hanging on a hook with its larger sibling, hook wasn't big enough and between an earthquake and people walking by in a nearly 100 year old room.....), such a waste of a good pan. best non-sticks i've ever had, and the 12 inch skillet is still a daily driver for me, although i usually reach for one of my all clad skillets first unless i am doing something like eggs, don't have to use as much fat in the greenpan. while i can skate an egg in my 12 inch cast iron from the 40s, much less work doing it on the greenpan or even my 10" all clad. but glad to know that you didn't let em rott. good way to get seasoning on uneven surfaces is (if you use veggy oil for season) to use something like pam or another non stick spray to season in the oven. probably wasn't very available to your ma. you don't gotta get into the crevices, the spray will. i love a nice bacon fat seasoning, so i have a 6 incher seasoned in it, but i use vegetable oil to season everything else because it is just easier to deal with.
I really like cooking in cast iron, Thanks for sharing👍🏻
Skillet pizza! Yes. Again, you’ve inspired me. Thanks everyone
Looks delicious 😋, ever made peanut brittle in a fast iron pan