italian club: rescued from the pmk archives.

i have been told that some people feel something called “nostalgia” when they look through old photos they have saved on their hard drive.  i think if i had photos of places and people and events, i might know what that feels like.  instead, i have photos of delicious, delicious food.  and then only thing i end up feeling is the saliva running down my chinny chin chin.

here’s a gem i rescued from the depths of my sd card.

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crostini: the toast with the most

bread.  let’s all be honest with ourselves, it’s just downright amazing.

just to quickly clear up any misinterpretations, when i say the word “bread,” i mean magical foods like challah, french bread, italian bread, pumpernickel, rye bread, pita, and even our unleavened friend matzah.  what i don’t mean is the nasty highly processed white bread that sticks to the roof of your mouth when you make a sandwich out of it.  are we all on the same page?  ok, let’s continue.

the invention of bread gave humanity all kinds of stuff.  it gave us sandwiches (arguably one of mankind’s most versatile and transportable foods), croutons, bread bowls, french onion soup, and a boat load of other things which make my life wonderful.  some historians even think bread was the innovation that inspired beer (although other historians believe exactly the opposite, namely that beer, as one of the oldest beverages known to man, was the inspiration for bread).

but let’s address the elephant in the room.

toast.  if toast was a liquid, i would bathe in it.  if it weren’t so darn crispy and scratchy, i would probably try to make an overcoat or some cool article of clothing out of it.  maybe a hat.  yes, i like toast that much.

roughly torn chunks of french bread, once toasted to perfection, accentuate the majesty of the already incredible fried egg.  toasted pumpernickel bread, raw garlic, and pickles have been the backbone of the russian diet for well over 100 years.  what would french onion soup be without a disk of toast slathered in cheese?  it would be run of the mill onion soup, that’s what.  i could go on, but i won’t, because i want to talk about the crostini.

the sweet, sweet crostini.

picture a super thin disk of toast.  then picture a smattering of two or three high quality delicious ingredients delicately nestled atop the aforementioned toast disk.  sound simple?  that is because it is.  but as our good friend lord polonius said, “brevity is the soul of wit.”

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love is a freshly baked chocolate chip cookie.

guess what?  i don’t like sweet foods.  sure, that might make me a curmudgeon.  yeah, you might be able to accuse of having lost touch with my inner child.  but in all honesty, right from the get-go, sweet was always one of my least favorite flavors.  i know lots of people are probably chomping at the bit, ready to lace into me for being such a cynic, but hold your horses and let me explain myself for a moment.

in my experience, the vast majority of sweet foods being produced en masse are highly processed.  sweet is one of those flavors that reminds us of “home,” and even if we didn’t have a mommy or a grandma who baked fresh goodies all the time, we like to imagine that we did when we bite into a tollhouse cookie or a little debbie snack.  commercials and marketing do their best to convince us that a tremendous room full of smiling grannies or joyous frolicking elves produce our snacks.  which of course could not be farther from the truth.

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