pizza, deliciously from 2D to 3D

 

Honestly, I'm not the type to go gaga over a gimmick. Yet, if the proclaimed food fab seems almost too fun to deny (and tasty, too), I may become a little gushy in craving the chance to experience this new edible pleasure.

On a recent trip to New York City this past weekend, my lady friends and I had to try coned-shaped pizza. Isn't everything better in a cone, anyway? I mean, ice cream is always addicting, as are those pumped with fluffy cake and prettily sprinkled with jimmies, but a cone plump with gooey fresh mozzarella and basil-spiked tomato sauce? The idea is too good to ignore!

There is only one location on the East Coast that spouts pizza in a perfect 3D triangular shape. The Midtown Manhattan locale is narrow and radiant, and maintained by the friendliest group of folks that are overwhelmingly nice in the comfiest of ways.

Their handheld, on-the-go novelty is available in small and large sizes, offered with either pesto or tomato sauce, and packed with as many ingredients as you desire. From selections like bbq chicken, prosciutto, spicy salami, jalapenos, scrambled egg, green peppers, mushrooms, plus many more, the cone crafters pop your taste array inside the parbaked brims of the conical crust and load it into a specialty oven that takes about five minutes for completion.

Toasty and crunch-worthy, the K! cone is worth the slight wait, and my whirled fresh mozzarella packed inside the thick exterior, marveled amongst my tastebuds, hit the sultry spot dead-on as we soon embarked on the lively nightlife of NYC. 

It's important to confess that this obscure slice doesn't necessarily match the tastes of your most favorite pizzeria's pleasure, but it's still darn delicious. We asked what's the "K!" about prior to their exclaimed "Pizzacone," and they relayed that since the West Coast already nabbed the singular "pizzacone" name, this is how these pizza makers add pizazz to their only-spot-in-New-York stop.

If you're pleading for a legit slice of perfect Italian-styled pizza, skip along to the nearest authentic eatery. But, if you're jonesin' for an edible experience unlike any other, swing by K! Pizzacone for 3D at its best!

K! Pizzacone, 325 Fifth Avenue, New York, NY 10016 (between 32nd and 33rd St.), 646-823-9318.

the pleasing and pristine pub of wegmans

In the 132,000 square feet of the No. 74 store of the $4.8 billion family-run grocery company, Wegmans, lays nestled a full-scale, Irish pub-styled eatery — a first for the Rochester-based company.

The East Coast supermarket chain placed third on Fortune magazine's 13th annual list of "100 Best Places to Work." Sliding up two spots from last year's ranking at No. 5, the Collegeville location roughly employs 550 full- and part-time positions in one of their newer establishments, with a small chunk of those employees maintaining their in-house restaurant for area grocery shoppers.

Pristine and welcoming, the on site tavern lessens the load of supermarket shopping by offering affordable, speedy cuisine that may not necessarily be on the healthier side, as their chain raves elsewhere, but does in fact succeed in conveniently working with the hustle-bustle of our everyday lives.

Continue reading here.

a fall flavored harvest pizza

Once the month of September draws near (heck, even late August), I can't help but embrace the autumn season with open arms. Although these scrawny, hungry fall arms may appear to the average daily chomper as already overdoing it with the fall flavors, I honestly consider, is that possible?

Recently, B had anxiously arrived at the idea of an autumn pizza. Sprinkled with the always-addicting pumpkin pie spice, swirled sweetly with some pumpkin puree, and plopped with an overabundance of fresh fall vegetables, it was obvious that such a light bulb in the beau's brain was something that could not be ignored. Taking an old recipe we had from a healthier alternative to Auntie Anne's pretzels, we tackled the challenge of converting the season's best tastes into a doughy and satisfying suppertime sphere of freshness.

Whole Wheat Pizza Crust

makes 1

1/2 cup warm water

1 tablespoon yeast

1 teaspoon honey

1 1/4 cup milk

1/2 stick butter

1/4 cup honey

2 teaspoons salt

3 teaspoons pumpkin pie spice (or, an even amount of allspice, nutmeg, cinnamon, ginger)

4 cups whole wheat flour

In a large bowl, mix warm water, yeast and honey. Stir together and mush around the yeast. Let sit.

Melt the butter in a large saucepan. Add to honey, salt and milk to pan, and heat to 120 degrees.

Pour milk mixture into yeast mixture and stir. Then, add flour to mixture, a cup at a time (add more flour if needed). Sprinkle in pumpkin pie spice. Knead dough for 5-10 minutes and when able to roll into ball, plop it into a bowl. Cover and let it rise for 1-1 1/2 hours.

Pull the dough out of the bowl and knead for a few times to release the air. On a floured surface, roll wad of dough into desired size and shape of your soon-to-be-made pizza. Set aside.

Select a colorful assortment of fall veggies (see above: green and yellow zucchini, and butternut squash) and to be chopped and placed attractively atop your sauce and smoked cheeses.

For the pizza's sauce, take 8 oz. of tomato sauce and whisk with 8 oz. of pumpkin puree. The saucy blend will appear a gorgeous burnt-orange.

Assemble the sauce, choice of cheese (we selected a mozzarella-and-smoked provolone blend) and chopped fall vegetables atop the pumpkin-spiced crust. Bake at 350 degrees for 20-25 minutes until toppings are browned and crust appears crispy.

The result: A seasonally-appetizing dinnertime crunch that's accented fall flavors may have you never again craving a cheesy Sicilian snooze.