Doughthena

Lesser known in the hierarchy of Greek goddesses, Doughthena was the goddess of deep dish pizza crust.  Here, she gazes upon her domain within Gino's East in Chicago.

The heralds sang of Doughthena's ability to cook dough covered with cheese and toppings to golden, bubbly perfection by merely gazing briefly upon the ingredients.

Homegrown Tomato Sandwich

Many thanks to Dan for a wonderful crop of delicious heirloom tomatoes.  The tomatoes I grow are good but pale in comparison to Dan's.  For Food Pope fans who are lucky enough to grow their own tomatoes or have access to a great farmer's market, don't forget to try a simple bacon tomato sandwich this summer.  Toasted bread, sliced tomato, mayo, and a bit of cooked bacon is all you need!

The Whole Fish

You know you're in Chinatown when you order fish for dinner and a beautiful whole fish (head and all) is brought to your table steamed with scallions and ginger.

This denizen of the deep was served at Ming Hin in Chicago's Chinatown.  The tea and food were lovely and comes highly recommended by the Food Pope if traveling in the Chicago area.

Forget the Apple, This Teacher Prefers Donuts

One of my students was kind enough to offer me a Jolly pirate donut this morning: far better than an apple in this teacher's opinion!

Barbeque Safety

This 4th of July, be sure to follow some simple safety tips endorsed by the NFPA for grilling safety.

All American Delicacy

In her blog post titled "The End of Spam Shame," Columbus writer Sylvie Kim discusses how those who wish to examine complex topics such as self-identity, race, class, and globalization need search no further than a simple can of Spam.

To honor Kim's eloquent discourse on this uniquely American delicacy, I shredded a medium red potato, squeezed out the excess water using a paper towel, and fried the shreds in 3 tablespoons of extra virgin olive oil.

After frying the potatoes and topping them with 1/4 cup of shredded cheese, I arranged two slices of Spam (I used the new turkey variety which is really tasty) and a fried egg on top.

The resulting dish was simple and delicious!

Pan Seared Brussels Sprouts

Pan seared brussels sprouts make an excellent accompaniment to any meal.  Simply cut in two, toss in some olive oil and place in a cast iron skillet over medium heat.  Cook for 7-9 minutes per side for a delicious and healthy treat.