Mar 09

Rosa’s Pizza Ristorante Italiano (Katy, TX) – The Real Deal

Vegetable Pizza

Rosa's Pizza with Mushrooms, Olives and Onions (Katy, TX)

Houston, TX and the surrounding area has a long history of great foods; barbeque, Tex-Mex, seafood and even Cajun cooking.For a metropolitan area of 4+ million people there is a definite shortage of good pizza joints. For those that live on the east coast you have no idea how good you have it with a pizza joint in every strip mall. I have lived in Houston for 15 years and there is only a handful of pizza places worthy of their name. I am not saying that there are not restaurants that make a good pizza in Houston, but my trepidation is strong enough that I am not willing to risk the disappointment. This fear of the a pizzeria over promising and under delivering stopped me from trying out Rosa’s Pizza Ristorante Italiano off of Mason Road for nine years when I moved to Katy, TX in 2002. Shame on me is all I have to say.

There are those that will argue the finer points of a New York style thin crust versus the Chicago style deep dish and then are those that will say that only artisan style wood fire pizza is worthy of the name. There are merits to all of these offerings and they are all good. However, a bad rendition of one of these styles will leave you disappointed. I must qualify this by saying that I have never met a pizza that I did not like. Granted, some of them were down right terrible, but then I have nostalgic pangs for Ellios frozen pizza of my youth.

Rosa’s Pizza is the real deal. The crust is super thin but chewy as it is intended. I have not seen them do it, but I am confident that they either a light coating of garlic oil or garlic butter to the crust before adding the sauce. The sauce and cheese are applied at the right level making for a perfectly cooked and amazingly flavored cheese pizza.

Aside from them preparing an amazing cheese pizza, the toppings that are available (both on and off the menu) can satisfy anyone’s cravings. For a time I was ordering my pizza with spicy Capicola and mushrooms. The spicy Capicola is not on the official topping menu, but the proprietor will add it to your pizza if you ask. Likewise, they use real Italian sliced sausage for their pizza toppings versus that “sausage like” spongy crumble sadly perfected by the pizza chains.

They serve more then just pizza for sit down dining and takeout. I have not yet tried the rest of the menu, but I am sure it is all phenomenal. The restaurant is a family run business originally from Italy via New Jersey. It is evident that they take pride in their food and service. They prices are not cheap, but then this is not CiCi’s Pizza Buffet. They serve good authentic New York style thin crust pizza at a price that I would expect to pay. I always order the large 19″ pizza and it is just the right amount for two people. This may seem like a lot of food for two people, but considering how light and thin is the pizza do not be alarmed when there is not a slice of cold leftover pizza to eat the next morning.

 

 

 

Mar 08

Kitchen Cordials & Liqueurs

Homemade Cordials

Homemade Liqueurs (L-R) Blackberry (whisky), Blackberry (vodka), Vanilla Bean (grain), Dried Apricot (vodka-brandy), Blackberry (vodka-brandy), Apple (grain-vodka)

Why would anyone make their own liqueurs or cordials? The simple answer is because we can and why not? The process is relatively easy with the toughest part of the process being patience.

Just as the exact origins of beer, wine and liquor are debated, so to is the origination of liqueurs and cordials. It is commonly accepted that liqueurs and cordials came into existence in Europe during the thirteenth and fourteenth centuries. Originally they were made from herbs infused with liquor (spirits / hard alcohol) and used for medicinal purposes. The addition of a sweetener (sugar or honey) was to make the infusion of herbs more palatable for the patient. At one point there was a distinction between cordials and liqueurs, but now the two words are synonymous. There are some states in the United States that define the difference between a cordial and a liqueur based upon the percent of sugar. Yes, our lawmakers have nothing more important to do in their civic duties then to define what is a cordial versus a liqueur.

The commonly accepted distinction between a liqueur and wine or liquor is that a liqueur has had a sweetener added. A dessert wine is not a liqueur for the sugars are naturally occurring and flavored liquors’ e.g. Mandarin Vodka have been infused with flavoring, but no sugars have been added. The typical alcohol content of a liqueur is between 15% – 30% ABV with some going as high as 55% ABV.

The process of making liqueurs is quite simple. You need a large glass container to hold to combined ingredients, a hard liquor in which to infuse the flavoring / coloring / aromatic ingredients and sugar. The means to filter the concoction (coffee filters in a funnel) and then bottles in which to store the finished product. My first attempt in October 2010 was with Persimmons. Stuart and I concurrently made our own batches. They were both failures for the flavor of the Persimmon was too subtle, but the color was very nice. My second attempt was with fresh Cranberries. The results were better, but to some of the friends (test subjects) the result was too strong on alcohol and not enough sugar.

In time I have become better at making homemade liqueurs, but there are still some spectacular failures like the Ginger Liqueur that I made in November 2010. To me it tasted like cough syrup, but my European friends were polite and said that it was pleasurable. Personally, I like to use fresh fruit when making a liqueur and enjoy a lot of success with fresh picked Blackberries. I am looking forward to this June when Blackberries can be picked again. One of the best successes has been with dried Apricots infused in vodka and brandy. I have standing orders from friends to provide them with a bottle when the second batch is ready.

There are a few lessons that I have learned over the past year and a half. Not everyone enjoys drinking liqueurs even if they are homemade. No matter how hard you try and make a liqueur that will be enjoyed by everyone, some will say that it is too sweet, while others will say that it is not sweet enough. Patience is a critical factor in producing a well made liqueur. Time is required to ensure that all of the flavors, aromatics and color have developed. There is a balance between making too much liqueur because of getting caught up in the excitement of experimenting and not having enough batches going to keep you and your friends in good supply.

To date I have made the following liqueurs: Persimmon (vodka), Cranberry (vodka) 2 batches, Dried Apricot (vodka-brandy) 2 batches, Blackberry (vodka), Blackberry (vodka-brandy), Vanilla Bean (grain), Apple (grain-brandy).

The process of transforming hard alcohol, fruit and sugar into a nicely balanced homemade liqueur is the perfect science experiment for adults. If only science experiments in high school had been along this line of thinking.

Mar 07

English and American English Food Terms

One language separated by an ocean. English spoken in the UK and the US is not only separated by geography, but also 400 years of history. Dr Samuel Johnson’s Dictionary of 1755 was one of the first codifications of English in the UK and helped standardise the language across the country. However, English in the US continued in its original form and developed in its own way until Noah Webster’s American Dictionary of the English Language in 1828. Therefore some of the words used in the US today may have come from dialects in the UK, but have fallen out of favour.

As an UK ex-pat living in the US, and someone who loves cooking, there have been challenges while shopping, eating in restaurants or just discussing food. It is sometime like learning a new language. As well as new words and phrases, even the cuts of meat are different, and not just the names. See for “What’s your beef?” for diagrams.

Biscuit in the USA, Biscuit is the rest of the world

Biscuit USA v Rest of the World

 

British English American English
Aubergine Eggplant
Bacon Bacon
In the UK, bacon is predominantly from the back of the pig, while in the US it is from the belly, which in the UK is called streaky
Bacon Rasher Slice of Bacon
Bain Marie Double Boiler
Banger Sausage
The word sausage is also used in the UK. The name banger comes from the fact that sausage made in natural casing sometimes burst when cooking.
Basil Basil
In the UK, basil is pronounced bah-zil, while in the US it is pronounced bay-zil
Beetroot Beets
Bilberry Blueberry
Removed
Biscuit Cookie
Boiled Sweet Hard Candy
Broad Bean Fava Bean
Butter Bean Lima Bean
Candy Floss Cotton Candy
Caster Sugar Superfine Sugar
Chickpea Garbanzo Bean
Chicory Endive
This applies to Belgian endive and not all chicory
Chipolata Cocktail Sausage
Though technically Chipolatas are long and thin sausages, in Scotland the name is also used for cocktail sausages
Chips French Fries
Cider Hard Cider
Since prohibition, cider in the US is now just apple juice
Clingfilm Saran wrap
Conserves Preserves
Coriander Cilantro
In the UK coriander means both the spice and the herb, were-as in the US it just means the spice.
Cornflour Cornstarch
Cos lettuce Romaine lettuce
Courgette Zucchini or Summer Squash
In the UK, a large courgette is called a marrow
Crayfish Crawfish
Cream, Double Heavy Cream
Cream, Single Half and half
Crisps Chips
Crumpet English Muffin
Similar but not quite the same
Cutlery Flatware or Silverware
Cutlet Chop
Demerara sugar Light brown cane sugar
Digestive Biscuit Graham cracker
Though not the same, they can be used interchangeably in recipes as they have a similar taste
Doner Kebab Gyro
In the UK, the doner is the great staple of after the pub food for the walk home
Fairycake Cupcake
Fillet Steak Filet mignon or Tenderloin
In the UK, fillet is pronounced fill-it, while in the US it is pronounced fil-A
Fish Fingers Fish Sticks
French Beans String Beans
Frying Pan Skillet
Gammon Ham
Ginger Nut Ginger Snap
Glace Fruits Candied Fruits
Greaseproof Paper Wax Paper
Green / Red Peppers Bell Peppers
Grill Broiler
To add to the confusion a British Barbeque (BBQ) in the US is called a grill
Herb Herb
In the UK, herb is pronounced with the H and in the US it is silent. See Eddie Izzard
Hull Shuck
Hundreds and Thousands Sprinkles
Ice lolly Popsicle
Icing Frosting
Icing Sugar Confectioner’s Sugar
Jam Jelly
Jelly Jello
Jug Pitcher
Kipper Smoked Herring
Lemonade Lemonade
In the UK lemonade is a fizzy soda drink while in the US it is traditional lemonade made from water, sugar and real lemons.
Liquidizer Blender
Liqueurs Cordials
Macaroni Cheese Mac & Cheese
Madeira Cake Pound Cake
Main Course Entrée
The word Entrée is sometimes used in the UK, but for an appetizer
Mangetout Snow peas
Mince Ground
as in beef
Muesli Granola
Napkin Serviette
Pastry case Pie case
Paw Paw Papaya
Papaya is also commonly used in the UK
Pickled Gerkins Pickles
Pie Pot Pie
The word pie in the UK predominantly means a savoury pie usually filled with meat
Pint Pint
Though the names are the same, a pint in the UK is equivalent to 568ml where-as in the US it is 473ml. Also to note that beer glasses in the US are exactly one pint to the brim and leave no room for the head. Get a “Piaget” Beer Gauge to keep your barman honest
Plain flour All purpose flour
Plonk Cheap Wine
Porridge Oatmeal, Cooked
Prawn Small Shrimp
Profiterole Cream Puff
Pudding Dessert
Rock (Seaside Rock) Stick Candy
Rocket Arugula
Rump steak Sirloin
Salt Beef Corn(ed) Beef
Corn beef in the UK is a very different product.
Scone Biscuit
Similar but not quite the same
Self-raising flour Self-rising flour
Semi-Skimmed Milk 2% Milk
Semolina Cream of wheat
Sirloin Porterhouse
Soft Drink,Pop, Fizzy Juice Soda
Removed, as there is apparently too many UK and US regional variations. Possibly Fizzy Juice is just a Scottish thing
Sorbet Sherbert
Spirit Liquor
Spring Onions Green Onions
Scallions is another term that is sometimes used in both countries
Stuffing Dressing
Squash ?
Squash is a drink made by diluting fruit concentrate
Wife-beater Stella Artois
It is called Stella in the UK as well, but this is a commonly used slang term because when it was first introduced into the UK it was a lot stronger than other beers, and caused people to become drunk faster.
Sausage Rolls Franks in a Blanket
Stone Pit
as in peaches
Sultanas Golden Raisins
Swede Rutabaga
Also known as a yellow turnip and in Scotland these are called Neeps
Sweet Dessert
Dessert is used in the UK too
Sweetcorn Corn
Sweets Candy
Swiss Roll Jelly Roll
Takeaway Takeout or To go
Tart Pie
In the UK pies have lids and are savoury, tarts don’t have lids and are sweet
Tin Foil Aluminum Foil
Also note the US spelling of Aluminum
Tinned Canned
Tinned and Canned refered to the metal containers for preserving food, but food preserved in glass in the UK is called bottled whereas in the US it is still called canned.
Toffee Taffy
Toffee Apple Candy Apple
Tomato Tomato
In the UK, is pronounced tom-ah-toe, while in the US it is pronounced tom-A-toe
Treacle Molasses
Water biscuit Soda biscuit
Whisky Scotch
Whiskey (note the spelling) comes from Ireland or the USA
Wholemeal flour Whole-wheat flour

 

Mar 07

Good Eats 3 – The Later Years – Book Review

Coming from the UK, I had never heard of Alton Brown let alone the TV Show ‘Good Eats‘. Before being involved with TV Cooking, Alton was a cinematographer for various music videos including The One I Love by REM, and then, because he was dissatisfied with the quality of cooking shows on American TV, so he set out to produce hisAlton Brown - Book Signing own show and enrolled in the New England Culinary Institute to understand the underlying processes of cooking. Though the series of ‘Good Eats’ has now ended after 14 seasons (249 episodes), I’m sure it would be a big hit in the UK because of its humour and quirky style.

Back at the end of last year, Bill and I heard that Alton was going to be signing the latest, and possibly last ‘Good Eats’ book at book-store just round the corner from us. Though it took nearly 6 hours waiting in line to get the book signed, Alton was extremely patient and gave the same amount of time to everyone and stayed cheery to the end.

 

Good Eats 3 - The Later Years

Good Eats 3 - The Later Years

Good Eats 3 – The Later Years is a fairly hefty tome with more than 200 recipes from Seasons 10 to 14, as well as the science and backgrounds to the different foods which are what really makes ‘Good Eats’ so good. Unlike standard cookbooks, there aren’t simple categories such as appetizers or desserts , but there is an eclectic array of classic dishes, ingredients and techniques from the best bits of the TV shows.

Each of the topics is accompanied by interesting narratives, just like the TV show, along with a good smattering of science, history, cooking techniques and photos. Alton never complicates any of the recipes or techniques, but explains everything in a straightforward and humorous  way to make sure that even the most basic cook will be able to attempt them and hopefully create good eats.

For those that have seen the show, you will know about  the ‘yeast’ sock puppets and there is a page of laminated stickers in the back of the book, with instructions for creating your own very own.

Read more…

Mar 07

Hershey’s Chocolate

Maybe this is why Europeans don’t like Hershey Chocolate.

“Hershey process” milk chocolate is popular in North America. It was invented by Milton S. Hershey, founder of The Hershey Company, and can be produced more cheaply than other processes since it is less sensitive to the freshness of the milk. The process is a trade secret, but experts speculate that the milk is partially lipolyzed, producing butyric acid, which stabilizes the milk from further fermentation. This compound gives the product a particular sour, “tangy” taste, to which the American public has become accustomed, to the point that other manufacturers now simply add butyric acid to their milk chocolates.”
– http://en.wikipedia.org/wiki/Types_of_chocolate#United_States

“Butyric acid is found in butter, Parmesan cheese, and vomit, and as a product of anaerobic fermentation (including in the colon and as body odor).”
– http://en.wikipedia.org/wiki/Butyric_acid