A whole pineapple was thoughtlessly purchased without a clue of what to do with it. Although, it’s a bit complicated to chop up, it’s a juicy snack or a nice garnish for a rum drink. Chunks of it always sweeten a mean, green stir-fry. When it’s pureed, it sweetens most dessert (try it in Hummingbird Cake with Mascarpone Frosting). After some thought, I decided to challenge myself by making a savory pineapple pizza.
Since moving to New York, Dad calls to brag about his homemade pizza with vegetables from his garden every summer. I always beg him to freeze a pie and overnight it on dry ice. He laughs. I naively wait.
While waiting, I’ve tried various restaurant-style regional pizzas. My favorite style is Chicago’s thick cornmeal crust. Each slice is the equivalent to one meal. As for New York’s thin-crust pizza, I initially didn’t like it. New Yorkers brag about it being the best, and they often take out-of-town guests to their favorite pizza place. It’s definitely a ‘place’, because it’s really a fast food version of hamburgers. The ingredients are canned tomato sauce, dry cheese and flavorless dough. It’s doesn’t taste special. A New York restaurant-style pizza specializing in fresh ingredients, especially with homemade mozzarella cheese, is a true delight. However, one slice is a snack compared to Chicago’s hearty version. In recent years, as the food movement as spread, more New York restaurants are making pizza with fresh ingredients. Read more →
Serena, of the food blog, Serious Soupy, requested a guest post about soup. Her timing couldn’t have been better, for a Sage Butternut Apple Soup was part of the weekly menu. It’s an experimental soup, for the results were savory and sweet. Her food blog is dedicated to the namesake, soups. The recipes and advice are resourceful and inspiring. Are you curious about the Sage Butternut Apple Soup?
The Lemon-Sage Chicken served with Scallions and Pine Nut Rice is one of those recipes that almost didn’t make it online. It is too simple of a good dish. It’s so simple that it didn’t call for a post. There are no stories behind this recipe. Perhaps, the exception is the boyfriend firmly insisted I write about it. Why? He thinks this is one of the best dishes. He savored every bite. It caught him by surprise to learn this dish wasn’t being posted. Read more →
Wheat flour is the new experimental ingredient in the kitchen. It has a bit of a heartier and earthier taste. It’s unusually made with a rich sweetener, such as molasses or maple syrup; to tame it’s coarseness. Since this blog has started, the purchase of white flour is more frequent. Ordinarily, I should try to reduce the amount of baked recipes, but the thought of experimenting with other types of grainier flours was intriguing. Then, quickly baked goods could be part of a healthy breakfast on a weekday morning. Read more →