Flatbread with prosciutto, gorgonzola, and figs

Flatbreads feature fun flavor combinations

Originally appeared in the January 26, 2012 edition of the Southside Times.

I don’t have the space (I’m not even sure I have enough ink) to discuss the debate about what makes a pizza a pizza.  Personally, I don’t categorize this as a pizza.  But I encourage you to label these flatbreads any way you please—they’re still delicious.

There seems to be some indication that flatbreads of all varieties (tortillas, pitas, chapatis, to name a scant few) are linked to travel and exploration, the rationale that there’s a universal connection with these breads being utilized as holding devices for more exotic and savory ingredients.  More after the jump: (more…)

Advertisements
Published in: on January 30, 2012 at 8:43 pm  Leave a Comment  
Tags: , ,

Spaghetti with fresh tomato sauce

Winter no reason to ignore saucy tomato

Originally appeared in the January 19, 2012 edition of the Southside Times.

I know: it’s January; so why am I talking about fresh tomato sauce?  All I can offer is a not unkind shrug.  Maybe it’s some latent need for a bit of summer in the marrow of winter.  Maybe it’s just a compulsion is to avoid getting rusty in the kitchen.  Either way, it never hurts to practice the classics, and you could do worse than tinker with homemade tomato sauce.  Continue reading: (more…)

Fried oysters with creamed spinach

Be brave for these beloved bivalves

Originally appeared in the January 12, 2012 edition of the Southside Times.

In the Pickwick Papers, Charles Dickens’s Samuel Pickwick comments that “poverty and oysters seems to go together.”  Yet in our current culinary zeitgeist, oysters are a delicacy (particularly the raw variety), often associated with more cosmopolitan eating scenes.  But it might just be an issue of bravery.  For it was a brave man, wrote Jonathan Swift, that first ate an oyster.  People are eager to try something exotic, particularly here in the Midwest.  Read more here: (more…)

Braised beef short ribs

When it comes to ribs, keep it short

Originally appeared in the January 5, 2012 edition of the Southside Times.

Since the weather is anything but predictable, something you can rely on is the indefatigable cooking technique of braising—pot-roasting is an interchangeable term, but the result is the same: economy cuts of meat transformed into tender, almost silky segments of gastronomic magic.  Sound too lofty?  Give this dish a shot in a pot, and you’ll see what I mean.  More here: (more…)

Published in: on January 5, 2012 at 10:19 pm  Leave a Comment  
Tags: , , , ,