If you mentioned British cooking to most people, they'd grimace. This was just a scant decade ago but English cusine has changed. Drastically. British food is no longer that over boiled beef and suet pudding. Nor is it that beloved messy fry up of beans, eggs, bacon and tomatoes. It actually is good cooking using the best of Britain's farms and waters. It still reflects the English and their solid character but there's a new spin on it.
When did this culinary revolution happen in the UK? Was it always there, bubbling beneath the surface or did it just explode? My opinion is it started with The Two Fat Ladies in the late Nineties. Clarissa Dickson Wright and Jennifer Patterson opened up the world's eyes to traditional British cooking. They used eggs and produce bought fresh from roadside stands. They disregarded the current craze to count calories and infused dishes with real cream and butter as Victorian house cooks did. They made English cooking not only interesting but alluring. Another British chef, Nigella Lawson did the same, this time combining sensuality and good sense to her easy but tasty dishes. Not only that , she demonstrated how to make even the simplest dishes look complex and rich. A hipper version of the new Cool Britannia was and still is Jamie Oliver. This young wonder showed a worldwide audience how to take fresh and frozen meals and bang them together to create a memorable dinner. He gave us permission us to use pre made food stuffs to hurry along prep time , letting any novice chef look like a pro. He breathed new life to Brit staples such as mushy peas and fish and chips.
What exactly is English cuisine? That varies depending upon where you are. If you're along the coast fish is a big draw. There is the famous Cornish fish pie called stargazey where smelts' heads are poking through the crust. They're looking heavenwards or gazing towards the skies(hence the name) There is the traditional English country fare of roast partridge or jugged hare served with potatoes (a British staple no matter where you are in the UK). Britain also offers the upper class high teas with their watercress sandwiches and delicate cakes along with pub grub - hearty food that can stand up to a pint of ale or stout. If you're lucky to vacation in England this summer experience all of these. British cooking is surprisingly as varied as French or Italian cooking and as hearty as German.You can eat well in the UK no matter what you get.
Britain is usually known for its' well crafted literature, gifted actors and over the top rock stars. Yet it should also be famous for it's rich and varied cuisine. It definitely fits in with the rest of the country 's new Cool Britannia image.
Monday, May 5, 2008
Saturday, May 3, 2008
Provence - Foodie Heaven
There is something about the southeastern corner of France that melts everyone. For artists it's the fields where Van Gogh once painted, for film buffs it's the Cannes Film Festival, and for foodies it's the amazing dishes. Provencale cuisine is simple but full of complex textures and aromas.The food is a fine marriage of land and sea.
Where is Provence exactly? It's at the very tip of the French nation, encompassing the small kingdom of Monaco in the east to Arles and Avignon in the west. It has both the Maritime and the High Provence Alps as well as a good sweep of the Mediterranean on it's southernmost side. It's here you get a perfect array of seafood, game, and herbs along with vegetables and fruits. The dishes reflect this ,combining different tastes and aromas.
Provencale cooking is rich in seafood. After all this is where bouillabaisse was born, in Marseilles, one of the southern France's biggest port cities. This wonderful saffron perfumed soup first started a simple way to use up local markets catches of the day. Local fishermen would cut up the fish , and boil it in seawater infused with local herbs. The mixture was cooked over coals on the beach. It evolved into one of the most famous dishes of French Mediterranean cuisine. The best place to have it is in Marseilles or Cap d'Antibes. Unfortunately ,unless you're making it yourself, restaurant bouillabaisse can be overly fishy or overly herbed. It has to have the right mix of both tobe moutherwatering and memorable.
Vegetables and fruit play an important part of Provencale cooking. Tomatoes abound on in therugged countryside and they're used regularly. One of my favorite recipes is for stuffed tomatoes here tomatoes are stuffed with bread crumbs and garlic and then fried.The world known ratatouille, another flavorful Provencale dish , combines them with eggplant and onions. This is a great dish to make when you have company because it's not only filling but easy to make for crowds. Fennel plays an important part in the cuisine. There's nothing like a cooling salad made with fresh stalks. Fruits are also a must in any Provence kitchen. Apricots are the biggest product and there are many recipes with them. The Provencales also make clafoutis or black cherry pudding because the fruit abounds there.Another big crop, figs grow on many farms in amongst the Maritime Alp. Every housewife and cook has many different recipes for poached and stuffed ones.
Provence - it's an inspirational Eden for artists and those who love the art of cooking. It's a foodie's paradise too, with it's rich flavors and unique, but earthy dishes.
Ratatouille (my Mom's recipe)
3 large tomatoes
1 large onion,
1 large pepper
1 zucchini
2 table spoons olive oil
1 clove garlic , minced.
sea salt and coarsely ground pepper
Cut and cube vegetables.Heat olive oil in a large skillet. Add vegetables, garlic, salt and pepper and stirring occasionally. Keep over low heat until vegetables are cooked. Cover to lightly steam for one or two minutes.
Serves four. Serve with a crusty warm bagettes.
Where is Provence exactly? It's at the very tip of the French nation, encompassing the small kingdom of Monaco in the east to Arles and Avignon in the west. It has both the Maritime and the High Provence Alps as well as a good sweep of the Mediterranean on it's southernmost side. It's here you get a perfect array of seafood, game, and herbs along with vegetables and fruits. The dishes reflect this ,combining different tastes and aromas.
Provencale cooking is rich in seafood. After all this is where bouillabaisse was born, in Marseilles, one of the southern France's biggest port cities. This wonderful saffron perfumed soup first started a simple way to use up local markets catches of the day. Local fishermen would cut up the fish , and boil it in seawater infused with local herbs. The mixture was cooked over coals on the beach. It evolved into one of the most famous dishes of French Mediterranean cuisine. The best place to have it is in Marseilles or Cap d'Antibes. Unfortunately ,unless you're making it yourself, restaurant bouillabaisse can be overly fishy or overly herbed. It has to have the right mix of both tobe moutherwatering and memorable.
Vegetables and fruit play an important part of Provencale cooking. Tomatoes abound on in therugged countryside and they're used regularly. One of my favorite recipes is for stuffed tomatoes here tomatoes are stuffed with bread crumbs and garlic and then fried.The world known ratatouille, another flavorful Provencale dish , combines them with eggplant and onions. This is a great dish to make when you have company because it's not only filling but easy to make for crowds. Fennel plays an important part in the cuisine. There's nothing like a cooling salad made with fresh stalks. Fruits are also a must in any Provence kitchen. Apricots are the biggest product and there are many recipes with them. The Provencales also make clafoutis or black cherry pudding because the fruit abounds there.Another big crop, figs grow on many farms in amongst the Maritime Alp. Every housewife and cook has many different recipes for poached and stuffed ones.
Provence - it's an inspirational Eden for artists and those who love the art of cooking. It's a foodie's paradise too, with it's rich flavors and unique, but earthy dishes.
Ratatouille (my Mom's recipe)
3 large tomatoes
1 large onion,
1 large pepper
1 zucchini
2 table spoons olive oil
1 clove garlic , minced.
sea salt and coarsely ground pepper
Cut and cube vegetables.Heat olive oil in a large skillet. Add vegetables, garlic, salt and pepper and stirring occasionally. Keep over low heat until vegetables are cooked. Cover to lightly steam for one or two minutes.
Serves four. Serve with a crusty warm bagettes.
Friday, May 2, 2008
Organic Wines - Foodie Ambrosia
Here's a question - what does a foodie bring to a guest's house for dinner?
Organic wine, silly.
Having a pesticide free, all natural wine is a foodie's idea of the perfect drink. According to some it has a sweeter, purer taste with no lingering bitterness or funny "chemical" aftertaste, As with any other organic product it is truer in flavor than a regular wine would be.
What exactly is an "organic" wine? As per the USDA it's technically the grapes that are organic not the finished product. It also means that the fruit has been grown without using the conventional pesticides as well as petroleum and sewerage sludge based fertilizers, bioengineering or ionizing radiation. Basically it's how our ancestors grew their grapes. Early vintners only used manure from their farms and allowed all sorts of insects to live on the vines. Organic vineyards also have biodiversity meaning that other plants are allowed to grow alongside the grapes. Vintners allow weeds that are eventually pulled out by hand as to opposed to being eradicated by chemical based weed killers. Other methods may include letting armies of ladybugs and lacewings out on the vines to kills predator bugs, plants or fungus.
For you newbies looking at your first bottle , remember that the label may say one of three things: 100% organic, organic or made from organic grapes. The first signifies that the wine is indeed purely organic and that no sulfites have been added. Organic means that 95% of the final product is made from certified organic sources while having 5ppm (parts per million) of sulfites. If your wine claims to have been made from organic grapes then only 70% of it is organic. It also has sulfur dioxide added to it.
Where can you buy organic wines? Most big liquor stores today carry a full range but if you're still having trouble then search the web. There are several fine organic wine companies that produce everything form Cabernet to Champagnes. Organic wineries will also offer other fruit wines made with blueberries, strawberries or melons as their base. If you're new to the experience then I recommend sticking with the traditional wines you 're familiar with like dry whites and reds.
There's nothing like a wine that is organic. Some wines are good for you and having them made as they were centuries ago is even better. It's one more step towards a healthier and flavorful life style.
Organic wine, silly.
Having a pesticide free, all natural wine is a foodie's idea of the perfect drink. According to some it has a sweeter, purer taste with no lingering bitterness or funny "chemical" aftertaste, As with any other organic product it is truer in flavor than a regular wine would be.
What exactly is an "organic" wine? As per the USDA it's technically the grapes that are organic not the finished product. It also means that the fruit has been grown without using the conventional pesticides as well as petroleum and sewerage sludge based fertilizers, bioengineering or ionizing radiation. Basically it's how our ancestors grew their grapes. Early vintners only used manure from their farms and allowed all sorts of insects to live on the vines. Organic vineyards also have biodiversity meaning that other plants are allowed to grow alongside the grapes. Vintners allow weeds that are eventually pulled out by hand as to opposed to being eradicated by chemical based weed killers. Other methods may include letting armies of ladybugs and lacewings out on the vines to kills predator bugs, plants or fungus.
For you newbies looking at your first bottle , remember that the label may say one of three things: 100% organic, organic or made from organic grapes. The first signifies that the wine is indeed purely organic and that no sulfites have been added. Organic means that 95% of the final product is made from certified organic sources while having 5ppm (parts per million) of sulfites. If your wine claims to have been made from organic grapes then only 70% of it is organic. It also has sulfur dioxide added to it.
Where can you buy organic wines? Most big liquor stores today carry a full range but if you're still having trouble then search the web. There are several fine organic wine companies that produce everything form Cabernet to Champagnes. Organic wineries will also offer other fruit wines made with blueberries, strawberries or melons as their base. If you're new to the experience then I recommend sticking with the traditional wines you 're familiar with like dry whites and reds.
There's nothing like a wine that is organic. Some wines are good for you and having them made as they were centuries ago is even better. It's one more step towards a healthier and flavorful life style.
Thursday, May 1, 2008
Crunchy Granola And Then Some
How do foodies start their day? Usually with a better than average breakfast (although not me. I'm not a big breakfast person,never was - never will be).A lot of outsiders may think we start off with Eggs Benedict or an exotic mango salad. That may be true in some cases. Most times foodies are into cereals but not the just from the box kind. Many begin their day off with a big bowl of granola.
Where was granola born? Everyone assumes it started at a love in in Haight Asbury or at Woodstock because it was the hippie food of choice. Granola actually started a century earlier in 1863 when Doctor James C. Jackson developed a healthy breakfast dish of twice baked Graham cracker bits. He called called granula. A second doctor John Harvey Kellogg, the father of modern day cereals, made his own version using baked and whole grains. He too called this cereal granula and was sued by Jackson. Kellogg then changed the name to "granola" and started to market it. Unfortunately people in the late 1800's and 1900's were more into Kellogg's other invention, corn flakes and granola took a back seat. It wasn't until the hippie movement of the late Sixties that granola became a staple in all natural diets. Now it's everywhere.
Where to buy the best granola? At any outdoor farmer's market such as in the one in lower Manhattan's Union Square.Here you can find all sorts of varieties with wholesome ingredients. Try to buy ones with dried cranberries or blueberries for an extra nutritional kick. Almond granola is a good choice too because the nut is not only tasty but rich in vitamins. For granola with a kick, try cinnamon or nutmeg kind.
If you or your family have wheat and nut allergies then make the granola yourselves. Start with rolled oats and if you want add rye for more flavor. Then add some dried fruit. Again cranberries and blueberries are great but also think about dried peaches, apples and apricots. Forgo any peanut butter or nuts if you or your kids have nut allergies. Concentrate on adding seeds such as sunflower or even sesame. You can also liven it up with your own dashes of nutmeg, cinnamon, or even cardamon. Add raw sugar or brown sugar if you want a little sweetness. You can add maple syrup but this will make it sticky and messy to store.
Granola is not just for hippies any more.(well they could use it, considering most of them are in their sixties now). It's for foodies who like to start their day off with something that's not only good tasting but nutritious and good for them.
Where was granola born? Everyone assumes it started at a love in in Haight Asbury or at Woodstock because it was the hippie food of choice. Granola actually started a century earlier in 1863 when Doctor James C. Jackson developed a healthy breakfast dish of twice baked Graham cracker bits. He called called granula. A second doctor John Harvey Kellogg, the father of modern day cereals, made his own version using baked and whole grains. He too called this cereal granula and was sued by Jackson. Kellogg then changed the name to "granola" and started to market it. Unfortunately people in the late 1800's and 1900's were more into Kellogg's other invention, corn flakes and granola took a back seat. It wasn't until the hippie movement of the late Sixties that granola became a staple in all natural diets. Now it's everywhere.
Where to buy the best granola? At any outdoor farmer's market such as in the one in lower Manhattan's Union Square.Here you can find all sorts of varieties with wholesome ingredients. Try to buy ones with dried cranberries or blueberries for an extra nutritional kick. Almond granola is a good choice too because the nut is not only tasty but rich in vitamins. For granola with a kick, try cinnamon or nutmeg kind.
If you or your family have wheat and nut allergies then make the granola yourselves. Start with rolled oats and if you want add rye for more flavor. Then add some dried fruit. Again cranberries and blueberries are great but also think about dried peaches, apples and apricots. Forgo any peanut butter or nuts if you or your kids have nut allergies. Concentrate on adding seeds such as sunflower or even sesame. You can also liven it up with your own dashes of nutmeg, cinnamon, or even cardamon. Add raw sugar or brown sugar if you want a little sweetness. You can add maple syrup but this will make it sticky and messy to store.
Granola is not just for hippies any more.(well they could use it, considering most of them are in their sixties now). It's for foodies who like to start their day off with something that's not only good tasting but nutritious and good for them.
Wednesday, April 30, 2008
What's Making You Fat???
You diet and still look like the Michelin man. You gorge on nothing but salads and you're still the size of a semi. You still exercise but the pounds aren't melting off. What's wrong with this picture?
Maybe your foods are the culprits.The thing is we may think we're eating healthy and we're not. If you're big on salads like I am , you may assume you're chowing down on one low calorie meal. In truth you may be loading your plate up with more calories and carbs than if you had a double cheeseburger and fries. The next time you go to a salad bar be very judicious. First, stay away from the croutons and rolls that are always offered. Secondly, stick with a light dressing such as oil and red wine vinegar or any low fat Italian or French. The creamier dressings are the ones that will kill you. Fill up on a good mix of tomatoes, onions, peppers and mushrooms. They are not only healthier for you but also will keep you sated for a long time. As far as with meats and sides, plain grilled meat is a much better choice than anything covered in cheese or served between a bun. Stay away from mayo as well. Opt for a squeeze of lemon or lime over your grilled foods. Another big no no is any veggie with cream sauce such as creamed cauliflower or Lima beans. A melange of steamed vegetables or better yet, a savory ratatouille is a nice side dish or even a meal.
Sweets and desserts are going to have to be scrutinized as well. Those low fat ice creams make us feel like we can have our cake and eat it too however be careful with them. You may feel the need to eat two bars or cones at a time. Doing that will surely make the fat still stick to your hips. Use any low fat iced treat as a twice weekly reward. A better choice would be Edy's fruit pops which are only sixty calories each. Another good sweet treat is fruit in gelatin. You don't have to make these any more . Jello has the individual cups in a four pack. Add a dollop of low calorie Cool Whip or any non dairy topping and you've a surprisingly tasty dessert.
If you have to staunch your chocolate cravings then go with the heart healthy dark chocolate. A small piece every other day isn't so bad plus you're giving your body the antioxidants it needs.
Now here's the shocker of all. You may be drinking a high calorie drink with your low calorie meals. Nix any soda because the high concentration of sugars will add on pounds. The same is true with any iced teas that have more corn syrup than tea. Make your own fresh brewed zero calorie tea. For more flavor add mint leaves or a tablespoon of fruit juice . Even energy drinks contain some calories and carbs. A friend introduced me to this new caffeine infused Fyxx Hybrid Energy spring water. It packs a punch but leaves no pounds. You can mix it with fresh cut fruit such as melon chunks or strawberries or even mint leaves for a refreshing taste.
Think twice about what you're eating these days. What you think is low fat may be calorie and fat rich. Be a conscientious foodie and look into what you're eating and not at what you're eating.
You can buy Fyxx Hybrid Energy drink at www.fyxxwater.com or at your local grocery or convenience store.
Maybe your foods are the culprits.The thing is we may think we're eating healthy and we're not. If you're big on salads like I am , you may assume you're chowing down on one low calorie meal. In truth you may be loading your plate up with more calories and carbs than if you had a double cheeseburger and fries. The next time you go to a salad bar be very judicious. First, stay away from the croutons and rolls that are always offered. Secondly, stick with a light dressing such as oil and red wine vinegar or any low fat Italian or French. The creamier dressings are the ones that will kill you. Fill up on a good mix of tomatoes, onions, peppers and mushrooms. They are not only healthier for you but also will keep you sated for a long time. As far as with meats and sides, plain grilled meat is a much better choice than anything covered in cheese or served between a bun. Stay away from mayo as well. Opt for a squeeze of lemon or lime over your grilled foods. Another big no no is any veggie with cream sauce such as creamed cauliflower or Lima beans. A melange of steamed vegetables or better yet, a savory ratatouille is a nice side dish or even a meal.
Sweets and desserts are going to have to be scrutinized as well. Those low fat ice creams make us feel like we can have our cake and eat it too however be careful with them. You may feel the need to eat two bars or cones at a time. Doing that will surely make the fat still stick to your hips. Use any low fat iced treat as a twice weekly reward. A better choice would be Edy's fruit pops which are only sixty calories each. Another good sweet treat is fruit in gelatin. You don't have to make these any more . Jello has the individual cups in a four pack. Add a dollop of low calorie Cool Whip or any non dairy topping and you've a surprisingly tasty dessert.
If you have to staunch your chocolate cravings then go with the heart healthy dark chocolate. A small piece every other day isn't so bad plus you're giving your body the antioxidants it needs.
Now here's the shocker of all. You may be drinking a high calorie drink with your low calorie meals. Nix any soda because the high concentration of sugars will add on pounds. The same is true with any iced teas that have more corn syrup than tea. Make your own fresh brewed zero calorie tea. For more flavor add mint leaves or a tablespoon of fruit juice . Even energy drinks contain some calories and carbs. A friend introduced me to this new caffeine infused Fyxx Hybrid Energy spring water. It packs a punch but leaves no pounds. You can mix it with fresh cut fruit such as melon chunks or strawberries or even mint leaves for a refreshing taste.
Think twice about what you're eating these days. What you think is low fat may be calorie and fat rich. Be a conscientious foodie and look into what you're eating and not at what you're eating.
You can buy Fyxx Hybrid Energy drink at www.fyxxwater.com or at your local grocery or convenience store.
Tuesday, April 29, 2008
Power Lunches
What should be in a foodie's lunch bag? A good and tasty lunch. It should be a substantial meal that keeps us going all afternoon until dinner. What should it be? Well, here's a clue - not your average baloney sandwich and a diet Pepsi.
Lunches can be tricky affairs.If you have just a salad and spring water, you'll be snacking like crazy by 3 PM. Eat too much and you're ready for a good two hour nap from 2 to 4 PM. You have to create a balance of a lunch that's just right. If you're watching your weight, go with a salad, but opt for one with grilled chicken or the yummier grilled salmon. Don't load it up with heavy dressings and croutons. Besides a French,Russian or any other thick dressing will only make your salad gloppy. Think about a lighter type of just vinaigrette with a dash of oregano thrown in. Also add some broccoli florets along with carrots and pepper strips to make your lunch time salad more substantial. For cooler days add a cup of soup from your local deli to turn it into a hot meal.
What about that lunchtime staple, the sandwich? This is another good luncheon choice. Stay away from any greasy ones though because you'll wind up with indigestion. Do think gourmet, with a base of French or Italian bread topped with a covering of aoili mayonnaise.You can then put on thinly sliced turkey, chicken or ham . For real oomph try all three. One of my favorites is sliced mozzarella and tomatoes on an olive oil drizzled Italian bread.This to me is filling not to mention flavorful. If you work at home (like I do) don't hesitate to make yourself a hot sandwich. A grilled cheese made with sharp cheddar and bacon is a great lunch on cold days. Use sandwich or wheat bread as a base. Another foodie delight is a hot turkey or roast beef sandwich. To make it easy just buy sliced meat at your grocery's deli counter, some kaiser rolls and store bought gravy. I can just hear some of your groans over tho last part but today's tinned ones are pretty good. They almost have a homemade fresh from the pan taste and aroma about them. Don't ever hesitate to use them.
For lunch think about power. You have to have a good meal that will keep you going until 5 or 6 PM. Make your lunches not only tasty but strong enough to keep you going and light enough to keep you from crashing.
Lunches can be tricky affairs.If you have just a salad and spring water, you'll be snacking like crazy by 3 PM. Eat too much and you're ready for a good two hour nap from 2 to 4 PM. You have to create a balance of a lunch that's just right. If you're watching your weight, go with a salad, but opt for one with grilled chicken or the yummier grilled salmon. Don't load it up with heavy dressings and croutons. Besides a French,Russian or any other thick dressing will only make your salad gloppy. Think about a lighter type of just vinaigrette with a dash of oregano thrown in. Also add some broccoli florets along with carrots and pepper strips to make your lunch time salad more substantial. For cooler days add a cup of soup from your local deli to turn it into a hot meal.
What about that lunchtime staple, the sandwich? This is another good luncheon choice. Stay away from any greasy ones though because you'll wind up with indigestion. Do think gourmet, with a base of French or Italian bread topped with a covering of aoili mayonnaise.You can then put on thinly sliced turkey, chicken or ham . For real oomph try all three. One of my favorites is sliced mozzarella and tomatoes on an olive oil drizzled Italian bread.This to me is filling not to mention flavorful. If you work at home (like I do) don't hesitate to make yourself a hot sandwich. A grilled cheese made with sharp cheddar and bacon is a great lunch on cold days. Use sandwich or wheat bread as a base. Another foodie delight is a hot turkey or roast beef sandwich. To make it easy just buy sliced meat at your grocery's deli counter, some kaiser rolls and store bought gravy. I can just hear some of your groans over tho last part but today's tinned ones are pretty good. They almost have a homemade fresh from the pan taste and aroma about them. Don't ever hesitate to use them.
For lunch think about power. You have to have a good meal that will keep you going until 5 or 6 PM. Make your lunches not only tasty but strong enough to keep you going and light enough to keep you from crashing.
Monday, April 28, 2008
Pizza - America's Passion
It's amazing how a Neopolitan classic became America's, in fact, the world's passion. That's what pizza is. Everyone loves a slice of the expertly blended tomatoes, cheese and dough. Pizza lovers have even been known to get into serious fighting over what pizzeria makes the best one. Pizza is just more than a favorite comfort food - it's everyone's love.
How did pizza start? Ancient Romans ate a similar version covered with olive oil, herbs, various toppings, and honey (well these were the Romans after all who also had a passion for honey dipped mice. Ewwww!)The earlier form was even mentioned in Virgil's The Aeneid as well as in Cato's writings. The ruins of a pizzeria were found at Pompeii so pizza had to be well loved in in the ancient world.
With the introduction of tomatoes to southern Italy, pizza was reinvented. It was the hit of Renaissance Naples with pizzerias sprouting up throughout the city. Although it originally was a peasant food, royals and commoners alike were seduced by the delicious pie. The Queen of Naples,Maria Carolina even had a pizza oven built into her palazzo at Capodimonte. Another, Queen Margherita of Savoy, had one made after her whe she and her husband, King Umberto. visited Naples. The Margherita is the most famous , composed of basil, oil and fresh tomatoes on dough.It's also the most popular amongst modern day foodies.
Pizza was brought to America's big cities during the first wave of Southern Italian immigration in the 1880s. It was sold on the streets of Chicago and in pizzerias across Manhattan and the boroughs. It gained in popularity after the Second World War. Millions of GIs stationed in Rome and Naples developed a love of it and brought it back to America's heartland. Now pizza was everywhere.
What makes a good homemade pizza? As one who used to make it every week I'm going to have to say the crust. There's nothing like a very thin crust. A thick crust is too doughy and bready. It takes away from the sauce and mozzarella.The best way to make a thin crust is to roll it out with just a little bit of thickness in the middle and then out to wafer thin ends. As far as the sauce I prefer fresh sliced tomatoes from my garden altohugh I do relent and get the canned ones in winter. As for seasoning, again fresh garden picked basil is the best but if you have to use dried then use it but sparingly. Cheese should always be mozzarella but don't glop it on across the entire surface. Apply it in the Margherita fashion with small circles randomly placed. if you want to add extras like olives, sausage and even anchovies go easy. Too much topping and you'll mask the taste of the pizza.
Pizza really is the world's passion. it's not only the perfect comfort food but just perfect in every way.
How did pizza start? Ancient Romans ate a similar version covered with olive oil, herbs, various toppings, and honey (well these were the Romans after all who also had a passion for honey dipped mice. Ewwww!)The earlier form was even mentioned in Virgil's The Aeneid as well as in Cato's writings. The ruins of a pizzeria were found at Pompeii so pizza had to be well loved in in the ancient world.
With the introduction of tomatoes to southern Italy, pizza was reinvented. It was the hit of Renaissance Naples with pizzerias sprouting up throughout the city. Although it originally was a peasant food, royals and commoners alike were seduced by the delicious pie. The Queen of Naples,Maria Carolina even had a pizza oven built into her palazzo at Capodimonte. Another, Queen Margherita of Savoy, had one made after her whe she and her husband, King Umberto. visited Naples. The Margherita is the most famous , composed of basil, oil and fresh tomatoes on dough.It's also the most popular amongst modern day foodies.
Pizza was brought to America's big cities during the first wave of Southern Italian immigration in the 1880s. It was sold on the streets of Chicago and in pizzerias across Manhattan and the boroughs. It gained in popularity after the Second World War. Millions of GIs stationed in Rome and Naples developed a love of it and brought it back to America's heartland. Now pizza was everywhere.
What makes a good homemade pizza? As one who used to make it every week I'm going to have to say the crust. There's nothing like a very thin crust. A thick crust is too doughy and bready. It takes away from the sauce and mozzarella.The best way to make a thin crust is to roll it out with just a little bit of thickness in the middle and then out to wafer thin ends. As far as the sauce I prefer fresh sliced tomatoes from my garden altohugh I do relent and get the canned ones in winter. As for seasoning, again fresh garden picked basil is the best but if you have to use dried then use it but sparingly. Cheese should always be mozzarella but don't glop it on across the entire surface. Apply it in the Margherita fashion with small circles randomly placed. if you want to add extras like olives, sausage and even anchovies go easy. Too much topping and you'll mask the taste of the pizza.
Pizza really is the world's passion. it's not only the perfect comfort food but just perfect in every way.
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