Tag Archives: Cheese

The best Capital Region pizza so far…

We are planning to conduct a pizza death match but we did find a contender for the best pizza we’ve had up here so far. We got a pie from Caputo’s Pizzeria in Clifton Park.

J had been talking about this pizza for a couple weeks now, some of his co-workers were talking it up.  As foodies, we take all food seriously, but pizza has a particular soft spot for us, especially me since I’m from Long Island (land of awesome pizzas).  For the past 11 years that I have lived in the Capital Region, I have tried a lot of different pizzas and have been let down repeatedly.  My husband, having had the experience of both LI and NYC pizza also understands my despair at the desolate landscape of pizza in the Capital Region.

Forgive me for my little tangent, but what is up with the pizza up here? The crust is usually tasteless, too thick, or cardboard like.  The cheese has no flavor and there’s always way too much of it.  Then the sauce, or the lack of it, has no tang, no depth.  Uggh.  I mean, if I need pizza, J will usually make it himself (always delicious) or we make do with Inferno’s Pizza, which is probably one of the better Upstate type pizzas there are.

Deep breath.  Okay I’ve calmed down from my little diatribe about pizza.  On to Caputo’s.  The pizza was good, surprisingly good.  The cheese had that nice salty thing that a lot of LI/NYC pizzas have.  It needed more sauce, but the sauce that was on it was tasty.  I would prefer a little bit more tang to it.  The crust is really where Caputo’s shines.  It’s thin and crispy and tastes really good. I have to say I was impressed.  It will work for my pizza fix when I need it.  However Long Island/NYC pizza still reigns supreme. nothing beats a slice from Emilio’s in Commack or Little Vincent’s in Lake Ronkonkoma.    Then there’s the pizza at Lombardi’s in NYC, OMG.

We also ordered the garlic knots.  They need some work, they weren’t buttery enough and they needed more garlic.  But the dipping sauce was really good – it was a marinara but full of garlic slices, it’s delicious.

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The Best Lasagna Recipe

A few years ago we discovered the best recipe for lasagna, and then we made it even better.  It is gooey, cheesy, and saucy, all the essential elements of a perfect lasagna.

You can find it here on the Epicurious website:  Turkey Sausage – Spinach Lasagna with Spicy Tomato Sauce

Make the following changes to the recipe:

Cut the sausage to 1 lb. (it can be regular sausage/turkey/or chicken, for best results however use Sindoni sausage, which can be found at Pricechopper)

Substitute mozzarella cheese for the Provolone

Forget making the spicy tomato sauce, and make your life easier and buy some Casa Visco Spaghetti Sauce (2 small jars or the 64 oz. jar)

1 tsp. of crushed red pepper flakes

1 eggplant

Recipe Directions:

Prepare the eggplant first as it will be used to layer in the lasagna.

To prepare the eggplant:

Cut into 1/4 inch horizontal slices

Layer on a cookie sheet pan

Sprinkle with salt and pepper

Drizzle 2 tablespoons of extra virgin olive oil

Use your hands to make sure both sides of the eggplant are coated with olive oil, salt, and pepper

Pop into a preheated 375 degree oven for approximately 15 minutes or longer, once soft, they’re done.

Proceed with the recipe.

Add the red pepper flakes to the sauce and sausage when simmering them together.

When layering the noodles, cheese, and sauce, add eggplant after the 2nd layer of noodles and sauce. Then sprinkle the mozzarella cheese on top of the eggplant.  Continue following the recipe, finishing off with the dollops of the ricotta/spinach mixture.

Note:  when layering, depending on the depth of your casserole dish, you may want to apply some light pressure to the noodles to give yourself more space.

Enjoy – the recipe makes A LOT of lasagna.  You will eat every last bite of it.

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