In The Kitchen

September 26, 2012

Mediterranean Pizza

Simply saying the word “Mediterranean” as it pertains to pizza sets into motion a wealth of tasty possibilities. The palette of ingredients that can be used to fashion a Mediterranean pizza are as colorful and as rich in texture as the countries that make up the Mediterranean community itself. And if we focus solely on,… Read More

September 26, 2012

Cheese Pairing Pizza

Not too many years ago, you could have any cheese you wanted on a pizza as long as it was mozzarella. Sure, there might be grated Parmesan or Romano on the table to sprinkle on top, but that was about it. Going beyond pizza, mozzarella made its way onto the table, showing up in dishes… Read More

September 26, 2012

Sausage Stuffed Ravioli with Chipotle Basil Cream Sauce

Yield: 4 servings 3 tablespoons butter 1 small yellow onion, finely chopped 2 cloves garlic, minced 4 bail leaves, chiffonade ½ tablespoon green chilies, chopped 2 cups heavy cream 1/2 cup Pecorino Romano cheese, grated 1 medium tomato, medium sized dice 2/3 cup crimini mushrooms, sliced Sausage tortellini Salt & pepper to taste Warm pan… Read More

September 26, 2012

Hawaiian Pizza

Canadian bacon is not bacon at all –– it is ham. Canadian bacon is made from the ribeye of the pork loin (eye of the loin). In the United States, pork belly becomes the cut most often used to make Canadian bacon. In Canada, Canadian bacon is known as “back bacon.” I am aware of… Read More

September 26, 2012

Chicken Scampi

Sea salt and fresh ground pepper 8 ounces chicken, cut into strips 3 tablespoons extra virgin olive oil 2 tablespoons minced garlic 2 ounces sun-dried tomatoes, diced 2 ounces broccoli 2 lemon wedges 2 ounces white wine (Chablis works well) 10 ounces penne, cooked al dente 2 tablespoons unsalted butter 1 ounce pecorino Romano cheese… Read More

September 26, 2012

Spaghetti With Meatballs

This recipe is very close to how my mother did her meatballs, but there are as many recipes for meatballs as there are Italians. This recipe makes 18 meatballs, each about 2 inches in diameter. Makes 6 servings (scale up in direct proportion) ½ pound ground pork 1 pound lean ground beef 1 cup cubed… Read More

September 26, 2012

Mediterranean Pasta Salad

It’s that time of year when tomatoes actually taste like tomatoes. In Chicago, where I live, it’s not easy to get great-tasting fresh tomatoes year-round. In fact, the window around here for vine-ripened tomatoes is open for only about four months of the year. So when those dead-ripe red beauties show up in the Farmers’… Read More

September 25, 2012

Fresh Mozzarella

Let’s go back in time to May of 1889. We find Queen Margherita and her husband, King Umberto I, being served pizza at the palazzo in Naples where they are staying. The king and queen had heard about the famous pizzas of Naples, so naturally they wanted to try them. The pizzaioli chosen to make… Read More

September 25, 2012

Toppings: Over or Under?

This over-under debate has nothing to do with betting. Rather, it concerns pizza toppings and where to put them. The gist of this over-under scenario is a stew of ingredients that include tradition, appearance and common sense. Common sense and appearance implies that, for example, you are not going to put the slices of pepperoni… Read More

September 25, 2012

Parmesan Provolone

Parmesan and provolone are as different as night and day, but both of these cheeses are as important to Italian cuisine as Sophia Loren is to Naples. Parmesan is a cow’s milk cheese that is made in huge wheels and aged for a specific time. Parmesan (Parmigiano-Reggiano is the esteemed Italian version, which by law… 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.