Sun-Dried Tomato Pizza: See Full Recipe Here

Photo by Josh Keown / Pizza Today / March 2014

Bucatini Carbonara See full recipe here

Photo by Josh Keown / Pizza Today / March 2014

Clam-Stuffed Mushroom Caps See full recipe here.

Photo by Josh Keown / Pizza Today / March 2014

The Madness Begins Today!

Return Of The Mac: February 2014 / Photo By Josh Keown

Mac ‘n’ Cheese

½ gallon half and half
1 pound butter
2 tablespoons salt
1 teaspoon black pepper
1 tablespoon granulated garlic
2 pounds cheddar cheese (use sharp cheddar for a kick, or add some Parmesan cheese)
3 pounds pasta (elbow macaroni or small shells)

Heat half & half and butter. Add to it a couple of tablespoons of salt, 1 teaspoon of black pepper and a tablespoon of granular garlic.
Boil your favorite pasta (many folks use elbows, or small shells) in salted water until fully (not overly) cooked. When you make your pasta “al dente” for mac ‘n’ cheese, the pasta will drink up the sauce, creating a dryer product than you intended.
Once it’s done, drain the pasta, put it in a mixing bowl and add the hot cream and butter. Immediately add 2 pounds of shredded cheddar cheese. Use a sharper cheese depending on your liking. If the cheddar doesn’t give a sharp enough taste, add some Parmesan cheese to it, which gives it a wonderful enhancement. This can be served just like that once it’s mixed enough, or you can bake it with or without some extra cheese on top. If you want this to be a bit custard-like, add about 6 eggs before you bake it, and then toss it in the oven at 375 for about 20 minutes.

February 2014 issue has arrived!

Roasted Garlic Potato Soup
Ingredients
1 cup olive oil 40 cloves garlic peeled but left whole 8 medium potatoes peeled and diced in 1-inch cubes (about 6 cups) 3 quarts chicken broth 2-3 tablespoons salt 1-2 teaspoons white pepper 1 quart half-and-half Minced fresh parsley
Instructions Toss together the olive oil and garlic in a shallow ½ hotel pan. Cover tightly with foil and roast 30 minutes or until soft.
Meanwhile, simmer the potatoes and chicken broth in a large coverer stockpot for 30 minutes or until the potatoes are tender. Add the garlic and simmer 10 more minutes.
Puree it all in a food processor, add the half-and-half and season, to taste, with salt and white pepper. Serve in warmed bowls garnished with parsley.

Roasted Garlic Potato Soup

Ingredients

1 cup olive oil
40 cloves garlic peeled but left whole
8 medium potatoes peeled and diced in 1-inch cubes (about 6 cups)
3 quarts chicken broth
2-3 tablespoons salt
1-2 teaspoons white pepper
1 quart half-and-half
Minced fresh parsley

Instructions Toss together the olive oil and garlic in a shallow ½ hotel pan. Cover tightly with foil and roast 30 minutes or until soft.

Meanwhile, simmer the potatoes and chicken broth in a large coverer stockpot for 30 minutes or until the potatoes are tender. Add the garlic and simmer 10 more minutes.

Puree it all in a food processor, add the half-and-half and season, to taste, with salt and white pepper. Serve in warmed bowls garnished with parsley.

It’s snowing at Pizza Today. 

2014 Menu Guide / 80 + recipes from the best pizza makers in the world.

December 2013