In The Kitchen

September 26, 2012

Fettuccine with Fresh Tomatoes & Arugula

This is the time of year that many of us (especially those of us living in the Midwest) go bananas over fresh tomatoes. If I had the time, I would write another cookbook called “101 Ways to Use Fresh Tomatoes.” So this time of year I am constantly coming up with new ways to use fresh… Read More

September 26, 2012

Greek Pizza

The importance of and interest in foods that speak with a Mediterranean accent has never been stronger. And it is a lot more than basic popularity or diet that continues to drive this trend. Mediterranean-inspired dishes are marked by a depth of flavor and are consumer friendly. The ingredients that would go on a Greek… Read More

September 26, 2012

Pasta con Asiago e Spinaci

When I had my cooking school in Chicago, I had to make big batches of this pasta dish for the students because they gobbled it up pretty fast. The idea behind this dish is that the spinach gets “cooked” only from the ambient heat of the pasta, and that technique keeps the dish fresh and… Read More

September 26, 2012

Eggplant Parmigiana Pizza

Gourmet toppings for pizza? Where do I begin? I suppose I could start by recounting something I read recently about a pizzeria in New York City that is big on seasonal gourmet toppings such as brussel sprout leaves, shaved porcini, black truffles and exotic cheeses. If that’s not gourmet, I don’t know what is. I… Read More

September 26, 2012

Manicotti

Manicotti is a tube of macaroni that is stuffed and baked. In a more enlightened fashion, and ignoring the fact that you would have to look long and hard to find the word “manicotti” on a menu in Italy, this is a delicious pasta dish that offers the creative cook a wide range of interesting… Read More

September 26, 2012

Pasta and Portobello

Here’s the story: An overgrown crimini mushroom goes by the name of portobello. To put it another way, once the brown crimini gets to be around 4 to 6 inches in diameter it becomes a portobello. Here, we are dealing with a big brown mushroom with broad appeal, and one that can be used in… Read More

September 25, 2012

Wings

By Pasquale “Pat” Bruno It was at the Anchor Bar in Buffalo, New York, circa 1964, that owner Teresa Bellissimo created the now famous Buffalo chicken wings. As the story goes, she received a large order of chicken wings from a supplier and had to come up with a way to serve them in the… Read More

September 25, 2012

Bechamel Sauce

Béchamel and mornay sauces fall into the white sauce category. Mastering both of these sauces opens up a wide and wonderful world of flavors that you can use to enhance pasta and pizza creations. But first some background information is in order. Food historians are pretty much in agreement that the original white sauce, known… Read More

September 25, 2012

Spinach Dip

American Cheddar is generally made from pasteurized cow’s milk. Cheddar is often referred to as the “big cheese” of American cheeses. Its popularity is quite evident, since the average American consumes about 10 pounds of cheddar cheese each year. The process of milling and piling of the curds (cheddaring) before pressing gives cheddar its name…. Read More

September 25, 2012

Nut-Free Pesto

Worried about potential allergic reactions? Want a nut-free pesto? Start with coarsely ground cheese as opposed to finely ground cheese to help better approximate the texture of a traditional pesto. Next, add fennel or finely diced carrots, zucchini or celery. This will provide a different flavor, one that will distinguish your pesto from the competition. 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.