We’re almost a week into Daylight Savings Time and I still haven’t quite adjusted. 7 am, when it’s just getting light, feels like the right time to get up. Any earlier, it’s pitch black and I just don’t want to roll out of bed, not even for coffee. This week’s Friday Night Slice falls on Pi(e) day, so if you happen to not be fan of flaky-crusted sweet or savory pies, or you just don’t have the time or inclination since we’re all in a bit of a haze, a slice of pizza pie is here to mark the occasion. So let’s get to this week’s topping inspiration – Fra’Mani soppressata, red onion and cherry tomatoes.
Ramen is going through something of a renaissance, a resurgence. Whether on the kitschy side with ramen burgers or the explosion of ramen joints in NYC, most notably Ivan Ramen on the Lower East Side, the food world is paying attention again to those squiggly noodles in broth. And for the first time in years, we’re seeing new entrants to the ramen market on grocery store shelves, like Lotus Foods’ Rice Ramen.
Cracking open an 85-pound wheel of Parmigiano Reggiano is no simple task. On Saturday, Whole Foods hosted events across the US, Canada and UK, with stores cracking open more than 400 wheels of Parmigiano Reggiano. This year’s event at Whole Foods Market Bellevue saw three competitors taking on the task and there was a clear cut winner. A look at the festivities, including the crackin’ in action, after the jump.
The thing about pizza it’s easy to fall into a toppings rut. You can never go wrong with a good, basic slice of pepperoni with red sauce, but what about when you don’t have any tomatoes or jarred marinara on hand? No sauce? No problem. Open the fridge. You got some jam or fruit butter in there? Now hold on, I’m not suggesting we go all peanut butter and jelly on this pizza, though I did have it once in the ’80s at a place in Pacific Grove, CA. No, this week’s Friday Night Slice is uncured Columbus Genoa salame, mozzarella and fig butter. You get a bit of the sweet from the fruit butter and a little salty from the salame.
Top it after baking with some grated parmesan and a sprinkle of chopped Italian parsley.
Grandmas are liars. There, I said it.
Look inside their recipes boxes or the careful cursive recipes on scraps of paper stuck inside other cookbooks and you’ll know their dark hearts. Lists of ingredients, no amounts, sometimes no instructions.
These lies aren’t intentionally meant to deceive. Or to maintain an illusion, like Santa Claus or the Easter Bunny or the Tooth Fairy. These lies are lesser crimes, crimes of omission. But lies nevertheless. Like with my Grandma’s Fried Rice.