When I grew up in Western Canada my tastes changed dramatically after sixteen. Before that my virgin taste buds had been deprived many ethnic foods, one which was pizza. Budgets were tight and we didn’t eat out a lot. I made up for a lot of lost time after I had my first taste of pizza on a trip to Calgary in the early seventies. My last year of high school and my first years of college were spent frequenting our local hang out, Boston Pizza. Next to my favorite pizza, I became enamored with a sandwich called the Boston Brute. Though it has changed over the last forty years, I still make an effort to sample the new version of my old favorite when I visit my old hometown. The sandwich is deceptively simple, crunchy Italian bread, a slightly spicy pizza sauce, onions, cheese, and a trio of cold cuts; pepperoni, ham and salami. The trick of course is balancing everything to your own taste.
grated parmesan (or mix)
1. Cut the loaf to the required length and slice in half lengthwise.
2. Add pizza sauce to each side, then cheese on bottom half and thinly sliced onions on the top
3. Layer slices of each of the meats, then the mozzarella and top with the grated cheese
4. Bake open faced at 400 until the cheese is bubbly, then broil until nicely browed. Close sandwich, press down and slice on a bias before serving.
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How does a good chef think? What is the creative process a
chef uses to come up with new and exciting dishes? What do I need to know to enable that creative process? These are the questions I want to explore in this series of articles. As a chef and an avid cookbook collector I am drawn towards
ideas and techniques of cooking rather than just a collection of recipes. I believe to grow as a chef, I need to continually learn and hone new techniques along with perfecting each technique I use every day. Whenever I go to a restaurant, whether fine dining, neighborhood pub, avant garde, or even fast food, I continually ask myself how can I do this better, what works and more important, what doesn’t? Feel free to send me comments, ask questions. Together, we can explore and make creative cuisine.
Spending almost thirty years in the computing field, I was able to travel experiencing a wide variety of tremendous cuisine. First I became a foodie, and when the opportunity arose, I was able to attend culinary school following my passion. I work as a part-time private chef and volunteer time at the community café in North Bend Oregon providing affordable meals in a restaurant setting to my community.