In The Kitchen

September 26, 2012

Pizza Insalata

Salad pizza, or pizza insalata, has so much going for it I often wonder why more restaurants don’t offer it. Obviously, pizza insalata is not a style of pizza that you would want to deliver, but it works great as a lunch option or as a dinner appetizer. Simply put, a salad pizza is a… Read More

September 26, 2012

Fusilli With Chicken & Pesto

This is such an easy dish to put together. The various components –– chicken, pesto sauce and toasted pine nuts –– can be prepped ahead. Making the pesto sauce takes a bit of time, but there are several very good ready-to-go pesto sauces that work just great should you wish to take that route. The… Read More

September 25, 2012

Defining Organic

The Organic Trade Association provides background and information about organic food on its web site, www.ota.com. The OTA defines organic as food that is produced in soil that is free of toxic and persistent pesticides and fertilizers. The food itself must be raised without the use of antibiotics, synthetic hormones, genetic engineering, sewer sludge or… Read More

September 25, 2012

Marketing a Coffee Bar

You can have the best coffee bar in the biz, but it doesn’t do you any good if no one knows about it. Here’s how to get the word out: Customer education. Coffee newbies may hesitate to order something because they can’t pronounce it, don’t know what it is or even if they’ll like it…. Read More

September 25, 2012

Pecorino Romano and Romano

Some clarification on Pecorino Romano and Romano is in order. A true pecorino Romano is made from Sheep’s milk (pecorino translates as “little sheep”) and comes from an area around Rome (though pecorino is made in many regions of Italy). Romano made in this country is made with cow’s milk. Pecorino Romano, which is indispensable… Read More

September 25, 2012

Garlic Knots

Garlic knots have been around for quite a while, but lately they have seen an upswing in popularity. There are a few reasons why that seems to be happening. Think of garlic knots as soft breadsticks with an attitude –– a bit twisted, perhaps, but kindly. Think of garlic knots as snack food, bar food,… Read More

September 25, 2012

Five Summer Specials

Have fun with this “five-course” summer special: appetizer, salad, pizza, pasta, and dessert. I have a lot of recipes to cover, so let’s get right to it. Each of these recipes can be scaled up in direct proportion. APPETIZER Mozzarella Cheese Puffs These golden puffs are flavorful and fun. Kids, especially, love these. You just… Read More

September 25, 2012

Marinating Mushrooms

One of the easiest ways to ramp up the flavor of any pizza featuring mushrooms is to marinate the earthy delights for a day or two. Not only will the produce taste better, but it won’t dry out in the oven, either. Start with white button mushrooms and quarter them. Soak them for up to… Read More

September 25, 2012

Sauce Trends

To keep you ahead of the curve, here is the way I see the sauce ladle being used in the year ahead for both pasta and pizza. However, as the song goes, you can’t have one without the other. For example, if the trend in pizza is toward a thinner, lighter crust (and it is… Read More

September 25, 2012

Tres Quesos

Tres quesos — cotija, Asadero and queso blanco. These are some of the more important cheeses in the family of Mexican cheeses. They each lend a flavorful dimension to various dishes ranging from appetizers and pizza to pasta and salads. Even more, considering the popularity of Mexican and Latin dishes, these three cheeses have a… Read More

Modern Pizza Trends Blend Old-World Style with New-Age Tips and Tricks

As it was first created in Italy, every pizza dough formula consists of flour, salt, yeast and water. Yet modern operators are finding ways to incorporate new flavors and styles into a very old technique. Thin-crust pizza still remains an American favorite, but the country’s many regions have brought to life their own styles. These are more than just pizza trends. Americans are fiercely loyal to their particular favorite pizza styles, from Deep Dish, Grandma and Old Forge to California, Detroit and New Haven. Everyone’s got a favorite –– and Pizza Today examines them all!

 

 

Today’s Restaurant Kitchens Feature More Than Traditional Toppings

Finding a point of differentiation is key when it comes to creating a menu. The pizza industry’s top ingredients include pepperoni, sausage, mushrooms, green pepper and onion, and every pizzeria offers some version of these toppings. Today, however, the pizza makeline is ever changing and diners are just as likely to find roasted garlic, sun-dried tomatoes, truffle oil and shrimp alongside their classic favorites. And the flavor doesn’t stop on top. Modern pizzaioli have found ways to implement flavor in their pizza dough formula as well. Ingredients like beer, spelt, whole wheat and molasses can give an operator a leg up on their competition and create a one-of-a-kind flavor profile that diners won’t find anywhere else.