In The Kitchen

September 25, 2012

Cooking Pizza Sauce

Question: Should I cook or not cook my pizza sauce? Answer: Okay, this doesn’t address dough, but it is a common question nevertheless. I can’t tell you not to cook your sauce, but I can give you some reasons why I personally wouldn’t want to cook my sauce. 1) Cooking the sauce does release flavors, but… Read More

September 25, 2012

Molten Lava Cake

Molten lava cake –– you gotta love the name. But to shower even more love on that name, put the word “chocolate” in front of it. This beauty of this cake has been kicking around for a while, but it hasn’t lost any of its appeal. How could it? The very idea of chocolate on… 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

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

Adding Wine

The amount of varieties really depends on how passionate you are or want to be about it, as well as the volume of your business. I would not sell them all by the glass unless you have a fairly small list. Otherwise, you’ll have some wines spoil after opening. Read More

September 25, 2012

Zucchini Sticks

Never look down on the idea of stick food as an appetizer option. Children and adults alike love stick food –– it’s fun, easy to eat, something a bit different. Stick food is here to stay. I have written about fried mozzarella sticks for Pizza Today on several occasions and, no question about it, mozzarella… Read More

September 25, 2012

Giardiniera

Giardiniera (jahr-dee-N’YEHR-ah) is one of those situations where even if you stumble through the pronunciation, it still comes out sounding really good, as in appetizing. Here’s another way you can master all those consonants wrapped in vowels. Just say “jar-dee-nearer” and it will be close enough. The giardiniera family can be quite interesting. If it… Read More

September 25, 2012

Chocolate Cake

More restaurants need to step up to the plate (so to speak) when it comes to desserts. Why? Because you lose income (lower check average) if you don’t. Why? Because you increase customer satisfaction. Absolutely, there are a gazillion desserts –– many of them quite good –– that you can purchase from suppliers that are ready… Read More

September 25, 2012

Hot Appetizers

Appetizers are sizzling. I have never seen appetizers getting so much attention. Some restaurants are referring to them as “small plates,” but what we are dealing with here are, in fact, appetizers using a pseudonym. Let’s take a look at what’s going on in Chicago when it comes to hot (as in popular) appetizers. For… Read More

Stuffed Appetizers

September 25, 2012

Stuffed Appetizers

The best part about having stuffed food on your menu is that, in most instances, the dish can be prepared ahead. Take stuffed peppers, for example. There is no way you can do stuffed peppers to order and make it work. The same goes for stuffed shells and stuffed cabbage. On the other hand, stuffed… 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.