Simple Recipes: How To Make Pizza Mac And Cheese at Carlton

Thanks to enstarz for this article.

 

What do you get when you combine Italy’s best culinary invention–pizza–and traditional and iconic American Mac and cheese? Well, you get a super creamy and cheesy pizza mac and cheese!

Carlton cheesey
Carlton cheesey

This cheesy hybrid will surely take your taste buds to a whole new Italian culinary level. Give your guests a one-way ticket to Italy’s new famous tourist attraction–the leaning tower of “pizza mac and cheese.”

Watch and share the video tutorial below so that you too can also enjoy this cheesy delight.

It’s at https://www.youtube.com/watch?v=V3_eNJnSb5s
So now you know. Eat and enjoy.

The Perfect Times To Order Pizza At Pizza Delivery Sans Souci

Press Release, Place, and 28th December, 2015 :

Most Australian have a love affair with pizza. Not only is this Italian menu item easily transportable, it’s also delicious. Using the basic formula of crust, sauce, toppings, and cheese, any number of delicious pies can be created. Even the pickiest eaters with the strangest food allergies can be fed by dialing the Pizza delivery Sans Souci person. While anytime can be perfect to order and consume this food, sometimes are better than others.

Date Night

Many couples, married or unmarried, like to schedule a weekly “date night.” This is a special evening where the kids are left behind with a sitter and the adults head out for a private night on the town. Before the happy couple heads off to the theater, concert, or a restaurant downtown, they have to arrange for the kids to be fed. This is a perfect evening to order pizza to be delivered. It’s an easy way of providing a meal for the children as well as the babysitter. Everyone will be happy with this arrangement, even the family’s pet dog that gets to eat the leftover crusts and pepperoni.

Game Day

Whether its football, baseball, basketball, or soccer, game day is the perfect day to order a pizza for the armchair quarterbacks watching at your house. If the whole family is viewing the sporting events from your wide screen television, chances are that no one wants to be spending time preparing food in the kitchen. By placing your order for a pepperoni and onion monster-sized pie, the clan can be fed without anyone missing one exciting moment of the game.

Finals Week at College

During test week, who has time to worry about food? Without it, though, the studying will be tougher than ever. The answer to this quandary is to call the Pizza delivery Sans Souci person to feed the hungry students. If all the studying students make their choices, pool their cash, and call in the order at the same time, food will arrive sooner than later.

Slumber Party

Your 13 year old daughter is having a slumber party and you’ve already resigned yourself to a night of no sleep. You don’t want to have to cook a meal for those rowdy teenyboppers on top of it. Not only that, adolescent girls are notoriously picky. You can make them happy while saving yourself a headache or two by just calling the pizzeria for pies of their choice.

Pizza can be the perfect meal for a variety of occasions. Make sure the Pizza delivery Sans Souci driver’s phone number is on speed dial when date night, game day, finals week at college, or your daughter’s slumber party rolls around.

Combinations Commonly Available for Pizza delivery Ramsgate

Press Release, Place, and 28th December, 2015 :

The combinations made from those toppings are practically endless, but there are a few specific ones commonly found in your local restaurant. There are also more unique gourmet offerings including duck and tofu, but the more commons pizzas are the same frequently found in the frozen food aisle at your local grocery store. Of course, the offerings at your restaurant are far fresher and tastier than a frozen pie.

These have just about everything on them, including peppers, olives, mushrooms and tomatoes. And, of course, they usually also have pepperoni on them. Some people consider it not a true Supreme without the addition of salty anchovies, but those need to be specified. Different restaurants may have different foods included, so if you don’t know for sure, it might be good to ask. You can always request something be added.

A pie frequently called the Hawaiian-style is actually pretty far from the beautiful islands. Typically covered in big pieces of Canadian bacon, these pies also include pineapple chunks, hence the reference to the group of islands. Sometimes this style is found with an additional ingredient such as bacon, but usually it’s just the two.

One style that has gained popularity in recent years is the Hamburger-style or Cheeseburger-style pie. This is exactly what it sounds like. The pie is topped with ground beef, onions, and cheese and sometimes also peppers and olives. Although it may sound unusual, it has many fans. This way you can have your pizza and hamburger all in one place without being forced to choose between the two.

Yet another style gaining fans is the Taco pie. The many foods founds in a good taco have found their way onto a pizza crust, and those who know it tend to love it. In addition to the ground beef and cheese found on the Hamburger pie, this also has large amounts of lettuce, and the beef is usually seasoned. Some versions also have hot sauce drizzled over the top. Jalapenos are also sometimes added over Taco pies. This is another pie often chosen for Pizza delivery Ramsgate when someone wants two kinds of prepared foods but needs to get just one.

A fiery pie making its way around various restaurants is sometimes called the Volcano or Fire-Eater’s pizza. Although it has varying degrees of heat according to the restaurant offering it, it’s always hot. Every pepper imaginable is found on this pie, from Pizza delivery Ramsgate to jalapenos. Hot sauce of various temperatures is also usually included and so is, of course, pepperoni.

The best things to look for Pizza delivery Ramsgate service is timeliness. If you order something, you should expect to get it in a fair amount of time. The time it takes for your order to get to you should be reasonable. That means that if you live a short distance from the actual restaurant you are ordering from, you shouldn’t have to wait more than forty minutes for it to arrive at your doorstep.

Bastianich 6 the Recipe for Dough

Finally the recipe from the story about Bastianich’s work at
http://recipes.latimes.com/recipe-swiss-chard-and-potato-crostata/

Dough
2 cups (8 1/2 ounces) flour, plus more for rolling the dough
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
1/3 cup cold water, plus more as needed

STEP 1
In a food processor, combine the flour and salt and pulse. Mix the oil and water together, and with the machine running, add the oil and water mixture and process to make a smooth, soft dough, about 30 seconds. Add more flour or water if necessary, until the dough pulls off the sides of the food processor and forms a ball around the blade. The dough should be soft and slightly sticky to the touch.

STEP 2
Dump the dough onto a lightly floured work surface, and knead until very smooth, about 1 minute, sprinkling just enough flour so you can roll the dough into a smooth ball. Wrap the dough in plastic wrap, and set aside to let rest at room temperature for 30 minutes. (Dough can also be made a day ahead and refrigerated; let come to room temperature before rolling.)

Next post will have the recipe for swiss-chard-and-potato-crostata it’s at http://recipes.latimes.com/recipe-swiss-chard-and-potato-crostata/
as well.

Bastianich 5 Swiss chard and potato crostata

You can read the full story on one page here http://www.latimes.com/food/la-fo-lidia-book-20151205-story.html

Swiss chard and potato crostata

Carlton
Sandringham

Similarly, there’s nothing much new about a tart with potatoes and chard, but Bastianich wraps hers in a crostata dough made with flour, olive oil and water — no leavening, no butter. It might seem like a misprint, but the result is almost like a strudel dough that stretches incredibly thin and bakes very crisp.

Is “Mastering” a comprehensive guide to the classic dishes of Italian cuisine? Absolutely not. Instead, it’s a well chosen collection of delicious, somewhat unusual recipes from one of America’s great Italian cooks. And really, how many more recipes for ragù Bolognese do you need?

It’s not need but greed!
Yes our palates want more from food than simple nutrition, we want taste!
This delivers.

Bastianich 4

The full story is at

http://www.latimes.com/food/la-fo-lidia-book-20151205-story.html

In most cases, what you’ll find in “Mastering the Art of Italian Cuisine” aren’t classic versions of familiar dishes. Instead, Bastianich gives each her own spin — which is, of course, quintessentially Italian. The results are often surprising and almost always delicious.

Pork spareribs braised in tomato sauce is about as familiar a dish as you can imagine. But Bastianich adds chopped pickled red peppers in her version — a transformative touch that may have you buying these peppers in bulk and throwing them into almost everything you cook.

But there’ll be more here soon.

Bastianich 3

Once again we have the story from The LA Times, so relax and enjoy a pizza while you read.

Bastianich is an ideal candidate to take over as the mother of Italian cooking in America. She is widely known from her many cookbooks and television shows. Some of her newer fans might be surprised to learn that she first made her mark as one of the founders of Italian fine dining in this country. Her Felidia restaurant is still a Manhattan landmark, more than 30 years after its opening.

And then, of course, there’s the business with her son Joe Bastianich, who is a partner with Mario Batali in 30 restaurants, including Babbo and Del Posto in New York and the small Mozza empire in Southern California. Lidia is a partner in two of those restaurants — Del Posto and Esca — as well as being a partner with her son and Batali in the Eataly emporiums in New York and Chicago and coming in a year or so to Century City.

Full story is at The LA Times site at http://www.latimes.com/food/la-fo-lidia-book-20151205-story.html

Bastianich 2

Here is the second part of the piece from The LA Times. Enjoy!

http://www.latimes.com/food/la-fo-lidia-book-20151205-story.html

What Bastianich delivers in this book — written with her daughter Tanya Bastianich Manuali — is something more personal. It’s essentially a collection of more than 400 of her favorite recipes, from a wide enough range of categories that you could cook quite happily from it for several years.

Someone reasonably conversant in Italian regional cooking will probably notice that these sound different than the usual Italian dishes. Bastianich is from Istria and Trieste, located on a sliver of land between Venice and Slovenia that is as much influenced by Central European cooking as by the well-trod culinary landscape between Bologna and Florence.

These are related in a clear, concise manner that is brief but descriptive enough not to sound clinical. It’s like having a no-nonsense mother (or maybe grandmother) standing at your side while you’re cooking.

Thanks for that the next part is on its way.
Have a good holiday.

Bastianich 1

Thanks to the LA Times at http://www.latimes.com/food/la-fo-lidia-book-20151205-story.html

From the title of Lidia Bastianich’s new cookbook, “Lidia’s Mastering the Art of Italian Cuisine,” you might be expecting an encyclopedic textbook, along the lines of Julia Child’s classic masterwork from which it borrows the name. This book, the 14th from the popular restaurateur and public television cooking show star, is not that book — which is not a criticism at all. After all, we already have a good comprehensive guide to the basics of Italian cooking: “Essentials of Classic Italian Cooking” by the late Marcella Hazan.

More on this later, sounds good so far!

Banksia Hospital

Hospital
A man wakes up and finds himself in a hospital room in Banksia, one with only himself in it. He has no recollection of how he got there. While pondering it, his bedside phone rings, and he answers it. A doctor on the other end identifies himself, and tells the man: “I have really bad news. You’re very sick. After your collapse yesterday, we ordered several tests, and got the results back this morning. I’m afraid you have Avain flu, Ebola, and you’re positive for HIV and hepatitis.”
Stunned, the man asks “Well, what’s next!? What are you going to do?”The doc replies: “Well, for starters, we’re putting you on a strict diet of only pizza.” The patient asks: “Will that really help me, doctor?””No”, the doc responds. “But it’s all we can fit under the door.”