It’ s ‘ pizzania’
A Piscataquis County woman has merged pizza and lasagna to create the ultimate comfort food. “Pizzania” is the creation of Nancy Beaule of Rockwood. It takes the ingredients of pizza — dough, cheese and meat sauce — and layers it up like a lasagna. As Beaule recalls, she created the recipe several years ago for her teenage children, hoping to find something they’ d all like. It was a huge hit, and this year Beaule decided to market her creation. Pizzania was picked up by Sysco NNE to be distributed throughout New England to restaurants and facilities. It’ s made in Bangor, and comes in a ready-to-bake foil pan. The meat version is available now, but Beaule plans to offer other combinations, including a veggie Pizzania. For more information, visit www.pizzania.com.
Downtown Bangor eatery J.B. Parker’ s now offers more than just yummy pastries, sandwiches and coffee. Each week co-owner chef Brian Ross offers a selection of “gourmet to go” meals, available for pickup right at the cafe. Each single-serving meal is ready to bake — just pop in to the oven for 20 minutes at 375 degrees and voila! Dinner is served. Choices range from lasagna and chicken Alfredo to filet mignon prices range from $8.95 to $16.95. The menu changes weekly, so check out www.jbparkers.com or call 947-3656 to see what chef Brian’ s cooking up this week. Ross also plans to offer cooking classes soon.
Two of my favorite foods in the world are avocado and chocolate — and despite possessing an adventurous palate, it had never occurred to me to combine the two. Until I sampled avocado chocolate mousse. Now, I feel like the guy who first combined chocolate and peanut butter, a fellow undoubtedly deserving of the Nobel Prize for Deliciousness. It’ s creamy and decadent, and while I certainly would not go so far as to say it’ s good for you, it’ s at least full of monounsaturated fats. And it’ s completely vegan. To make, take 3 very ripe avocados, 2 cups of powdered sugar and 1 cup of high-quality bittersweet cocoa powder. Throw it all in a food processor until it’ s as smooth as silk. If you want it a bit thicker, you could add 3 or 4 egg whites beaten until stiff (or half a block of firm tofu, if you’ d like to keep it vegan). The version I tried had a dash of hazelnut syrup thrown in, but I’ d imagine vanilla, almond, coconut, orange or even some smoky chipotle chilis would also taste amazing.
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