How to make Chicago Deep Dish Pizza Recipe
4 SERVINGS
For the Dough:
1 1/2 teaspoons Active dry yeast
6 tablespoons Water, warm (110°F, 42°C)
6 tablespoons Milk
Pinch Granulated sugar
2 tablespoons Olive oil
1 tablespoon Cornmeal, fine-grind
1/2 teaspoon Salt
3 tablespoons Whole-wheat flour
1 3/4 cups All-purpose flour
For the Tomato Sauce:
2 tablespoons Olive oil
1 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
3 cups Tomatoes, peeled, seeded, chopped
1/4 cup Tomato puree
1/8 teaspoon Basil (dried)
1/8 teaspoon Oregano (dried)
To taste Salt and black pepper
1 cup Italian sausage, sliced
3 cups Mozzarella cheese, shredded
1/2 cup Red bell pepper, cored, seeded, thinly sliced
1/3 cup Parmesan cheese, grated
Method:
Dissolve the yeast in the warm water and set aside in a warm place for 3 to 4 minutes.
Combine the milk, olive oil, and cornmeal. Add the yeast mixture. Add the salt and whole-wheat flour; mix well.
Gradually add the white flour and work to a soft, workable dough.
Turn out onto a lightly floured surface and knead for 5 minutes. Put the dough in an oiled bowl and turn to coat the surface with oil. Cover the bowl and let the dough rise in a warm place until doubled in bulk, about 35 to 45 minutes.
Punch down the dough and allow to rise until double again, about 30 minutes.
Heat the oil, add the onion and garlic, and cook 3 minutes.
Stir in the diced tomatoes, puree, basil, oregano, salt, and pepper; simmer for 30 minutes, until thick.
Preheat the oven to 450°F (225°C). Lightly oil a 9-inch (22 cm) round baking pan that is 11/2 inches (3.8 cm) deep.
Roll the dough into a 12-inch (30 cm) circle and fit it into the pan. The dough should just cover the bottom and sides of the pan, with no overhang. Prick dough all over with a fork.
Cook the sausage and cool. Slice into 1/2-inch (1.2 cm)-thick slices.
Spread half the mozzarella over the dough. Spread the tomato sauce over the cheese, covering completely. Spread the sausage and red peppers over the tomato sauce. Top with remaining mozzarella and the Parmesan cheese.
Bake 25 minutes, or until the cheese and crust are golden and the filling is bubbly. Remove from oven and allow to sit for 5 minutes before cutting.
Thursday, December 4, 2014
German Potato Salad
How to make German Potato Salad Recipe
4 SERVINGS
For the Vinaigrette:
2 tablespoons Bacon, 1/4 inch (.6 cm) dice
1/4 cup Shallots, 1/4 inch (.6 cm) dice
2 tablespoons Sherry vinegar
1/4 cup Olive oil
1/2 cup Chicken stock
To taste Salt and black pepper
4 cups Red Bliss potatoes
1 tablespoon Chives, finely sliced
Method:
Render the bacon over medium heat; do not crisp.
Add the shallots and cook 3 minutes.
Deglaze with the sherry vinegar, add the chicken stock, and stir in the olive oil. Bring to a boil, then remove from the heat. Season with salt and pepper. Keep hot
Wash the potatoes, cover with cold salted water, and bring to a simmer. Simmer until tender. Drain and dry. When you can handle them, slice into 1/8-inch (.3 cm)-thick slices with the skin on.
Pour the hot bacon vinaigrette over the sliced potatoes; combine.
Serve at room temperature; garnish each serving with the chives.
4 SERVINGS
For the Vinaigrette:
2 tablespoons Bacon, 1/4 inch (.6 cm) dice
1/4 cup Shallots, 1/4 inch (.6 cm) dice
2 tablespoons Sherry vinegar
1/4 cup Olive oil
1/2 cup Chicken stock
To taste Salt and black pepper
4 cups Red Bliss potatoes
1 tablespoon Chives, finely sliced
Method:
Render the bacon over medium heat; do not crisp.
Add the shallots and cook 3 minutes.
Deglaze with the sherry vinegar, add the chicken stock, and stir in the olive oil. Bring to a boil, then remove from the heat. Season with salt and pepper. Keep hot
Wash the potatoes, cover with cold salted water, and bring to a simmer. Simmer until tender. Drain and dry. When you can handle them, slice into 1/8-inch (.3 cm)-thick slices with the skin on.
Pour the hot bacon vinaigrette over the sliced potatoes; combine.
Serve at room temperature; garnish each serving with the chives.
Bratwurst (Farmer Style)
How to make Bratwurst (Farmer Style) Recipe
4 SERVINGS
Ingredients:
19 ounces Lean boneless pork butt, in 1-inch (2.5 cm) cubes
13 ounces Veal, in 1-inch (2.5 cm) cubes
2 teaspoons Pickling salt
1 teaspoon Onion salt
1 teaspoon White pepper
1 teaspoon Ground marjoram
1 teaspoon Parsley, chopped
1/2 teaspoon Grated nutmeg
1/2 teaspoon Celery seed
1/4 teaspoon Ground ginger
1/4 teaspoon Ground mace
1/4 teaspoon Ground cardamom (optional)
4 ounces, Crushed ice
As needed Pork or sheep casing
2 tablespoons Onion, chopped
Method:
Grind meat through a 3/16-inch (.4 cm) plate of a meat grinder.
Combine all the ingredients except the onion, ice, and casings. Mix well. Chill in freezer for 30 minutes.
Chill all the grinder parts.
Mix meat again and grind through the 1/4-inch (.6 cm) plate with onion.
Place ground meat into a food processor and add crushed ice while blending, 30 to 60 seconds.
Stuff mixture into casings and air-dry for 30 minutes or until dry to the touch.
To cook, simmer in beer or water for 20 minutes; drain. Or grill bratwurst, until browned, about 10 minutes.
Chef Tips:
One important point: Don’t ever boil bratwurst! You may see recipes that call for parboiling or boiling. Boiling will cause the casings to burst. Instead, always simmer. Bratwurst can also be pan-fried. Nevertheless, at a Wisconsin “brat fry,” the bratwurst are cooked on a grate over charcoal, usually on a kettle grill. Bratwurst is made from pork and veal typically in a 60 percent pork to 40 percent veal ratio. Authentic bratwurst is a fresh sausage, which must be cooked thoroughly before eating.
4 SERVINGS
Ingredients:
19 ounces Lean boneless pork butt, in 1-inch (2.5 cm) cubes
13 ounces Veal, in 1-inch (2.5 cm) cubes
2 teaspoons Pickling salt
1 teaspoon Onion salt
1 teaspoon White pepper
1 teaspoon Ground marjoram
1 teaspoon Parsley, chopped
1/2 teaspoon Grated nutmeg
1/2 teaspoon Celery seed
1/4 teaspoon Ground ginger
1/4 teaspoon Ground mace
1/4 teaspoon Ground cardamom (optional)
4 ounces, Crushed ice
As needed Pork or sheep casing
2 tablespoons Onion, chopped
Method:
Grind meat through a 3/16-inch (.4 cm) plate of a meat grinder.
Combine all the ingredients except the onion, ice, and casings. Mix well. Chill in freezer for 30 minutes.
Chill all the grinder parts.
Mix meat again and grind through the 1/4-inch (.6 cm) plate with onion.
Place ground meat into a food processor and add crushed ice while blending, 30 to 60 seconds.
Stuff mixture into casings and air-dry for 30 minutes or until dry to the touch.
To cook, simmer in beer or water for 20 minutes; drain. Or grill bratwurst, until browned, about 10 minutes.
Chef Tips:
One important point: Don’t ever boil bratwurst! You may see recipes that call for parboiling or boiling. Boiling will cause the casings to burst. Instead, always simmer. Bratwurst can also be pan-fried. Nevertheless, at a Wisconsin “brat fry,” the bratwurst are cooked on a grate over charcoal, usually on a kettle grill. Bratwurst is made from pork and veal typically in a 60 percent pork to 40 percent veal ratio. Authentic bratwurst is a fresh sausage, which must be cooked thoroughly before eating.
Sour Cream Coffee Cake
How to make Sour Cream Coffee Cake Recipe
6-8 SERVINGS
Ingredients:
1 1/2cups Sour cream
1 cup Granulated sugar
1 Egg
1/2 cup Dried cranberries
1/2 cup Dried cherries, chopped
1/2 cup Dried apples, chopped
2 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1 cup Walnuts, black or regular, chopped
1/2 cup Light brown sugar, packed
1 teaspoon Ground cinnamon
1/4 cup Unsalted butter
Method:
Preheat the oven to 350°F (175°C). Grease a 9-inch (22 cm) springform pan.
Combine the sour cream, granulated sugar, and egg.
Stir in the cranberries, cherries, and apples.
In separate bowl, combine the flour, baking powder, and salt.
Add the flour mixture to the sour cream mixture and stir thoroughly.
Scrape into prepared pan. Smooth surface and sprinkle evenly with the walnuts, brown sugar, and cinnamon. Dot with butter.
Bake for 1 hour or until a wooden skewer tests clean.
Let cool 10 minutes before unmolding.
6-8 SERVINGS
Ingredients:
1 1/2cups Sour cream
1 cup Granulated sugar
1 Egg
1/2 cup Dried cranberries
1/2 cup Dried cherries, chopped
1/2 cup Dried apples, chopped
2 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1 cup Walnuts, black or regular, chopped
1/2 cup Light brown sugar, packed
1 teaspoon Ground cinnamon
1/4 cup Unsalted butter
Method:
Preheat the oven to 350°F (175°C). Grease a 9-inch (22 cm) springform pan.
Combine the sour cream, granulated sugar, and egg.
Stir in the cranberries, cherries, and apples.
In separate bowl, combine the flour, baking powder, and salt.
Add the flour mixture to the sour cream mixture and stir thoroughly.
Scrape into prepared pan. Smooth surface and sprinkle evenly with the walnuts, brown sugar, and cinnamon. Dot with butter.
Bake for 1 hour or until a wooden skewer tests clean.
Let cool 10 minutes before unmolding.
Macaroni and Cheese
How to make Macaroni and Cheese Recipe
4 SERVINGS
Ingredients:
2 cups Elbow macaroni
1/4 cup Butter, softened
Dash Tabasco
1 1/2 cups Evaporated milk, warm
2 Eggs, beaten
1 teaspoon Dry mustard, dissolved in a little water
4 cups Cheddar cheese (sharp)
To taste Salt and white pepper
Method:
Preheat the oven to 350°F (175°C).
Cook the macaroni in boiling salted water until just barely tender.
Drain and toss with the butter.
Mix Tabasco with 1 cup (8 ounces, 235 ml) milk. Add the eggs, mustard, and 12 ounces (340 g) of cheese. Combine well and check seasoning. Mix in macaroni.
Transfer to a baking pan and set in oven. Every 5 minutes, stir in some of the reserved cheese, adding more evaporated milk as necessary to keep the mixture moist and smooth. When you have incorporated all the cheese, the mixture should be creamy, about 20 minutes.
4 SERVINGS
Ingredients:
2 cups Elbow macaroni
1/4 cup Butter, softened
Dash Tabasco
1 1/2 cups Evaporated milk, warm
2 Eggs, beaten
1 teaspoon Dry mustard, dissolved in a little water
4 cups Cheddar cheese (sharp)
To taste Salt and white pepper
Method:
Preheat the oven to 350°F (175°C).
Cook the macaroni in boiling salted water until just barely tender.
Drain and toss with the butter.
Mix Tabasco with 1 cup (8 ounces, 235 ml) milk. Add the eggs, mustard, and 12 ounces (340 g) of cheese. Combine well and check seasoning. Mix in macaroni.
Transfer to a baking pan and set in oven. Every 5 minutes, stir in some of the reserved cheese, adding more evaporated milk as necessary to keep the mixture moist and smooth. When you have incorporated all the cheese, the mixture should be creamy, about 20 minutes.
Brussels Sprouts with Mushrooms
How to make Brussels Sprouts with Mushrooms Recipe
4 SERVINGS
Ingredients:
2 cups Brussels sprouts, trimmed
2 tablespoons Bacon, 1/4 inch (.6 cm) dice
2 tablespoons Unsalted butter
1 Garlic clove, minced
1/4 cup Onion, 1/4 inch (.6 cm) dice
1 1/4 cups White mushrooms, 1/4-inch (.6 cm) slices
To taste Salt and white pepper
Method:
Trim the bottoms of the Brussels sprouts and score an X into the bottom of each with a paring knife.
Cook Brussels sprouts in boiling salted water until tender in the center. Shock sprouts in an ice-water bath and reserve.
Cook the bacon over medium heat to render fat, then cook until crisp.
Add the butter, garlic, and onion. Cook 5 minutes or until onion is soft.
Add the mushrooms and cook 5 minutes more, or until mushrooms are cooked.
Cut Brussels sprouts in half and add to mushrooms.
Cook until Brussels sprouts are hot. Correct seasoning.
4 SERVINGS
Ingredients:
2 cups Brussels sprouts, trimmed
2 tablespoons Bacon, 1/4 inch (.6 cm) dice
2 tablespoons Unsalted butter
1 Garlic clove, minced
1/4 cup Onion, 1/4 inch (.6 cm) dice
1 1/4 cups White mushrooms, 1/4-inch (.6 cm) slices
To taste Salt and white pepper
Method:
Trim the bottoms of the Brussels sprouts and score an X into the bottom of each with a paring knife.
Cook Brussels sprouts in boiling salted water until tender in the center. Shock sprouts in an ice-water bath and reserve.
Cook the bacon over medium heat to render fat, then cook until crisp.
Add the butter, garlic, and onion. Cook 5 minutes or until onion is soft.
Add the mushrooms and cook 5 minutes more, or until mushrooms are cooked.
Cut Brussels sprouts in half and add to mushrooms.
Cook until Brussels sprouts are hot. Correct seasoning.
Pork Medallions with Blueberry Sauce
How to make Pork Medallions with Blueberry Sauce Recipe
4 SERVINGS
Ingredients:
1 tablespoon Butter
1/4 cup Onion, 1/2 inch (1.2 cm) dice
1/8 cup Celery, 1/2 inch (1.2 cm) dice
1/8 cup Carrot, 1/2 inch (1.2 cm) dice
2 cups Brown stock
1 1/2 cups Blueberries, fresh or frozen
1/4 cup Butter, cubed
To taste Salt and white pepper
8 total Pork medallions, 2-ounce portions
As needed Flour
As needed Butter
1/4 cup Vegetable oil
Method:
Preheat the oven to 350°F (175°C).
Heat 1 tablespoon (1/2 ounce, 14 g) butter and add onion, celery, and carrot. Cook until vegetables are caramelized, 10 to 15 minutes.
Add the stock and blueberries; simmer 30 minutes or until reduced by half. Strain. Press out liquid from solids and discard solids. Set aside sauce.
Season and dust the pork medallions in flour. Heat oil in pan and sauté to desired doneness, about 2 to 3 minutes per side.
Reheat sauce and whisk in the butter cubes. Serve sauce with pork.
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| Pork Medallions with Blueberry Sauce |
Garden Lettuce, Watercress, and Escarole with Goat Cheese and Sun Dried Tomatoes
How to make Garden Lettuce, Watercress, and Escarole with Goat Cheese and Sun Dried Tomatoes Recipe
4 SERVINGS
For the Balsamic Vinaigrette:
1/4 cup Balsamic vinegar
1 tablespoon Garlic, minced
1/2teaspoon Salt
1/2 teaspoon Black pepper
3/4 cup Olive oil
2 cups Escarole, tender inner leaves
3 cups Mixed baby greens
1 Watercress bunch
1 tablespoon Sunflower seeds, toasted
2 Sun dried tomatoes packed in oil, drained,
thinly sliced
Goat cheese, creamy mild (chèvre or Montrachet)
to taste Black pepper
Method:
Combine ingredients for vinaigrette.
Tear large leaves of escarole into pieces.Wash greens and dry in a spinner.
Toss the lettuce, escarole, watercress, sunflower seeds, and sun-dried tomatoes with the vinaigrette.
Crumble the cheese onto the salad and toss again.
Sprinkle with black pepper. Serve.
4 SERVINGS
For the Balsamic Vinaigrette:
1/4 cup Balsamic vinegar
1 tablespoon Garlic, minced
1/2teaspoon Salt
1/2 teaspoon Black pepper
3/4 cup Olive oil
2 cups Escarole, tender inner leaves
3 cups Mixed baby greens
1 Watercress bunch
1 tablespoon Sunflower seeds, toasted
2 Sun dried tomatoes packed in oil, drained,
thinly sliced
Goat cheese, creamy mild (chèvre or Montrachet)
to taste Black pepper
Method:
Combine ingredients for vinaigrette.
Tear large leaves of escarole into pieces.Wash greens and dry in a spinner.
Toss the lettuce, escarole, watercress, sunflower seeds, and sun-dried tomatoes with the vinaigrette.
Crumble the cheese onto the salad and toss again.
Sprinkle with black pepper. Serve.
Morel Mushrooms with Spinach
How to make Morel Mushrooms with Spinach Recipe
4 SERVINGS
Ingredients:
6 cups Spinach, young, washed, stalks removed
To taste Salt
1 cup Morel mushrooms, fresh, washed, large
(2 ounces dried) ones may be cut in half
6 tablespoons Unsalted butter
1/4 cup Heavy cream
To taste Salt and pepper
To taste Grated nutmeg
Method:
Blanch the spinach in boiling salted water for 1 minute; drain. Refresh in ice water, drain again. Gently squeeze to remove excess water.
Trim away bases of fresh morels (keep to make stock). Brush and lightly wash and rinse them to make sure they are completely clean and free of grit. (If using dried mushrooms, soak them in warm water for at least 30 minutes. Drain the water and pat the mushrooms dry.)
Melt 1/4 cup (2 ounces, 55 ml) butter, add mushrooms, and heat through.
Add the spinach, cook on high heat, and stir. If too much liquid, drain excess.
Add the cream, bring to boil, and reduce by half.
Correct seasoning and stir in remaining butter.
Chef Tips:
If fresh morel mushrooms are unavailable or too expensive, dried morels can be bsubstituted.The dried mushrooms need to be reconstituted prior to using. Boil a small pot of water, add the dried mushrooms, cover, and remove from the heat. Steep the mushrooms 4 to 5 minutes and remove from the hot water. Generally, the mushrooms expand to 5 times their dried weight, so to get 10 ounces (283 g) of reconstituted mushrooms, use just 2 ounces (57 g) of dried.The water that the mushrooms steep in is flavorful and can be used in a variety of soups and sauces. In addition, dried forest mushroom mix is available at a very reasonable cost.
4 SERVINGS
Ingredients:
6 cups Spinach, young, washed, stalks removed
To taste Salt
1 cup Morel mushrooms, fresh, washed, large
(2 ounces dried) ones may be cut in half
6 tablespoons Unsalted butter
1/4 cup Heavy cream
To taste Salt and pepper
To taste Grated nutmeg
Method:
Blanch the spinach in boiling salted water for 1 minute; drain. Refresh in ice water, drain again. Gently squeeze to remove excess water.
Trim away bases of fresh morels (keep to make stock). Brush and lightly wash and rinse them to make sure they are completely clean and free of grit. (If using dried mushrooms, soak them in warm water for at least 30 minutes. Drain the water and pat the mushrooms dry.)
Melt 1/4 cup (2 ounces, 55 ml) butter, add mushrooms, and heat through.
Add the spinach, cook on high heat, and stir. If too much liquid, drain excess.
Add the cream, bring to boil, and reduce by half.
Correct seasoning and stir in remaining butter.
Chef Tips:
If fresh morel mushrooms are unavailable or too expensive, dried morels can be bsubstituted.The dried mushrooms need to be reconstituted prior to using. Boil a small pot of water, add the dried mushrooms, cover, and remove from the heat. Steep the mushrooms 4 to 5 minutes and remove from the hot water. Generally, the mushrooms expand to 5 times their dried weight, so to get 10 ounces (283 g) of reconstituted mushrooms, use just 2 ounces (57 g) of dried.The water that the mushrooms steep in is flavorful and can be used in a variety of soups and sauces. In addition, dried forest mushroom mix is available at a very reasonable cost.
Corn and Wild Rice Cakes
How to make Corn and Wild Rice Cakes Recipe
4 SERVINGS
Ingredients:
1 1/2 teaspoons Butter
3/4 cup Leeks, cleaned, white part only, very thinly sliced
1 Garlic clove, minced
1/2 cup Corn kernels, fresh or frozen
1 cup Wild rice, cooked
1 Egg, lightly beaten
1/4 cup Heavy cream
1 tablespoon Parsley, chopped
1 tablespoon Chives, chopped
1/4 teaspoon Black pepper
1/2 teaspoon Salt
1/4 cup All-purpose flour
As needed Vegetable oil
Method:
Heat the butter over medium heat. Cook the leeks and garlic until leeks are soft.
Combine the leeks, garlic, and corn with the wild rice.
Mix the egg and cream together until blended. Mix in the chopped herbs, pepper, and salt.
Combine the wild rice with the egg-cream mixture. Stir in the flour until rice can be formed into cakes. You may need to add more or less flour.
Form cakes using 1/3 cup (23/4 ounces, 85 ml) measuring cup. Let chill 30 minutes.
Sauté cakes in oil until lightly browned, about 3 minutes per side.
4 SERVINGS
Ingredients:
1 1/2 teaspoons Butter
3/4 cup Leeks, cleaned, white part only, very thinly sliced
1 Garlic clove, minced
1/2 cup Corn kernels, fresh or frozen
1 cup Wild rice, cooked
1 Egg, lightly beaten
1/4 cup Heavy cream
1 tablespoon Parsley, chopped
1 tablespoon Chives, chopped
1/4 teaspoon Black pepper
1/2 teaspoon Salt
1/4 cup All-purpose flour
As needed Vegetable oil
Method:
Heat the butter over medium heat. Cook the leeks and garlic until leeks are soft.
Combine the leeks, garlic, and corn with the wild rice.
Mix the egg and cream together until blended. Mix in the chopped herbs, pepper, and salt.
Combine the wild rice with the egg-cream mixture. Stir in the flour until rice can be formed into cakes. You may need to add more or less flour.
Form cakes using 1/3 cup (23/4 ounces, 85 ml) measuring cup. Let chill 30 minutes.
Sauté cakes in oil until lightly browned, about 3 minutes per side.