Deep Dish Pizza

There are many recipes out there when you google "Chicago Deep Dish Pizza", so finding the most authentic is almost impossible.  I read over many of them and once again just kind of created one based on ingredients I had and what sounded good to me.  The result was a delicious pizza!

Ingredients

1/4 ounce active dry yeast (2 1/4 tsps)

1 1/4 cups lukewarm water

1 teaspoon sugar

3 1/4 cups all purpose flour, plus more for dusting

1 teaspoon table salt

 

1/2 cup olive oil, plus more olive oil, for oiling bowl and pan

Directions

1. In a large bowl, dissolve the yeast in1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir with a wooden spoon or rubber spatula to combine.
2. Cover with plastic wrap and let rise in a warm place for 20 minutes.
3. Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.
4. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
5. Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will be a little sticky, but shouldn't stick to your hands.
6. Add only a minimum amount of flour to the work surface to keep the dough from sticking.
7. Lightly oil a large bowl. Add the dough and turn to coat on all sides.
8. Cover the bowl with plastic wrap and place a clean, damp, kitchen towel over the top.
9. Set the bowl in a warm spot and let rise until doubled in volume, 1 1/2 to 2 hours. (For a slow rise, place the covered bowl in the refrigerator and let rise for 10 to 12 hours, returning dough to room temperature before using).
10. When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes. Press the dough evenly into the bottom of an oiled 14-inch round deep-dish pizza pan.
11. Let the dough rise in the pan for 15 to 20 minutes.
12. Press the dough until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan.
13. Preheat the oven to 475°F (220°C). Prick the dough bottom with a fork at 1/2-inch intervals and parbake the crust for exactly 4 minutes in the preheated oven. Brush the crust lightly with olive oil.
14. Lower the oven to 425°F. Add toppings to the parbaked crust and bake in the over for 25-30 minutes.  Remove from the oven and let sit for 10 minutes before cutting.

I layered the crust with shredded mozzarella, italian sausage, and a can of diced tomatoes (drained).  I used my cast iron skillet to bake the pizza.

Week 10: Chicago, IL

This week we are headed to the Windy City, a place near and dear to my heart.  My Dad was born and raised in Chicago and I lived in Crown Point, IN for 5 years as a child, so I remember many wonderful trips to the city.

Dan, Zachary, and I visited in June 2009 and had a wonderful time. We visited the museums, went to a Cubs game, and ate our way through the city.  Chicago is known for several different foods including the Chicago style hot dog and deep dish pizza.  I will be attempting to make the pizza this week!

   

Grilled Mahi Mahi w/ Coconut Vanilla Sauce



Tahitian Vanilla Bean

 Great vacation, not so great recipe. It was edible, Dan even said he liked it-though we both agreed the sauce was missing something. 
Below is the recipe for the sauce, it can be used for shrimp, fish, or chicken.

Ingredients

Tahitian vanilla bean -- 1

Rum -- 1/2 cup ( I used light because it is what we had, but other recipes I saw called for dark rum)

Coconut milk -- 1 cup (I used light)

Heavy cream -- 1 cup

Directions

1. Slit the vanilla bean down the middle and scrape out the seeds. Add the rum, vanilla bean pod and seeds to the pan and bring to a boil. Cook until the rum is largely evaporated.

2. Pour in the coconut milk and cream. Reduce heat to medium-low and simmer slowly until the sauce is thickened and its volume is reduced by about half. I didn't get a thick consistency-and watch out for boiling over.
3. Serve with your choice of protein over rice.

* I removed the vanilla bean pod before pouring the sauce over the fish.  I then rinsed it and let it dry.  I placed it in a container and covered it with sugar. It will sit for a few weeks and then hopefully I'll have some vanilla suagr for baking or coffee.

So as I sip on some Vanilla liqueur from Moorea and think about how to improve on this recipe, I am also planning for a trip back to the States next week.  We are headed to a great city, with wonderful food, but not such great winters...

Week 9: Moorea, French Polynesia

Ahh right about now I would sell most of what I have for a few weeks of relaxing on a beach!  And since I am dreaming, I might as well head back to paradise.  Dan and I spent our honeymoon on the islands of Moorea and Bora Bora.  Breathtaking scenery, amazing underwater life, and delicious fresh fish.  One meal that we remember fondly was at a restaurant called La Plantation.  Being a constituent country of the French Republic, among the local cuisine are classic french dishes with a tropical flare. 

On the flight home from Bora Bora, we were looking at over the 200 pictures we had taken.  In an attempt to edit on of the pictures I pressed the format button, thinking edit, not erase.  Next thing I know there was a blue screen and the picture numbers were going down.  In a matter of seconds ALL our pictures were gone!  Such a heart breaking way to end an amazing trip.  So at the airport in Tahiti, still crying I approached some of the other couples I had seen at our resorts and asked if they would send me their honeymoon pictures.  Between the ones that were sent to us and some that I managed to get on-line I was able to put together a scrapbook. The only pictures of Dan and I on our honeymoon are the few we had taken with our underwater disposable cameras.  So it's us and a bunch of fish!  All the more reason to one day go back, but for now I will have to settle with my version of a Polynesian dinner.

Chicken Enchiladas

Ingredients

2 (4 ounce) cans green chilies

1 (28 ounce) can diced tomatoes

2 teaspoons salt

3 cups cooked chicken, shredded                          

2 cups sour cream

2 cups cheddar cheese, grated

6-8  flour tortillas

* I had a can of black beans already open so I decided to add them to the mix

Directions





 Next week we will keep the suncreen in our bags as we head to one of the most beautiful tropical locations in the world...

Drain and break up tomatoes, reserving 1/2 cup liquid.

Add tomatoes,1 teaspoon salt, reserved tomato liquid and chilies to a pan.

Simmer, uncovered until thick, about 30 miminutes.                                

Remove sauce from skillet and set aside.

Combine chicken with sour cream, cheese and remaining salt.

Fill tortillas with chicken mixture.

Roll up

Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish.

Bake at 350 until warm in the middle, around 30 minutes. 

Pour sauce over enchiladas and serve.

This dish is not spicy, but you can add some heat by using hot chilies or adding some spices to the chicken mix.

Week 8: Playa del Carmen, Mexico

  In May of 2006, Dan and I took a trip to Playa del Carmen to celebrate our Babymoon and his 33rd birthday.  Playa del Carmen is located south of Cancun on the Yucatan Peninsula. We stayed at the Secrets all-inclusive resort and spent the days just relaxing and enjoying our time as a couple.  One day we took a side trip to Tulum, a beautiful Mayan outpost.
  Since we were staying at the resort and I was pregnant, we didn't venture out to eat.  And although the resort food was good, nothing really stood out.  So this week I am actually going to cook a recipe for Chicken Enchiladas that I have been using for years.  Now this recipe probably has no Mexican authenticity, but it tastes great!

Salt Crusted Fish

  One of the most wonderful meals we remember eating was a salt crusted fish in Algeciras, so I attempted it at home.  The hardest part of this meal was finding the whole fish-finally found a large selection at our local Grand Asia Market.  Now if you have never been to an Asian market, you are missing the opportunity to feel like you are in a foreign country.  Aisles of so many different types of food that I have no idea what they are or how to cook them, but I am sure in the right combination can make a great meal.

  I walked up to the fish counter and realized this was the first time ever buying a whole fish and I felt a little lost.  I tried to explain to the lady working the counter how I planned to cook the fish and got a blank look back, so I knew that picking the type of fish was up to me.  Luckily I had done some google searching and recognized some of the fish names.  So I picked out two Porgies and had them cleaned and packed.

Ingredients                                                                       

4-6 egg whites (depending on size of fish)

1 48oz box Kosher salt

1 large or 2 smaller firm fish (porgy, black sea bass, snapper)

Herbs (thyme, basil or any others you may like)

1 lemon

Olive Oil

Directions

Preheat the oven to 450 degrees.

Whisk egg whites till they form soft peaks, and fold in salt.

(1) Place herbs & two lemon slices in body cavity of fish, and set the fish aside. Spread a cup of egg-white mixture on a large oven-safe platter.

(2) Place fish on platter and spoon remaining egg-white/salt mixture over top.

(3) Place the platter in the oven, and bake for 25 to 30 minutes. Remove from oven and allow to rest for 10 minutes.

(4) Using a wooden spoon, strike crust to crack. Carefully remove pieces of salt crust from top of fish and divide meat among plates. Serve with your best extra-virgin olive oil and lemon wedges.