A SMALL FRYING PAN, A
DEEP DISH AND A LONG BUN
Leaving Milwaukee you must decide direction, head north
toward Duluth, west to Minneapolis or south along the great lake to Chi
Town. Let's go south, Chicago is only a
quick 2 1/2 hour drive south and there is so much to do and see there why would
you want to spend the time behind the steering wheel? You know a city is great when Frank Sinatra
sings about it, New York and Chicago or lesser known L.A. My Lady. So get there
quickly so you miss out on nothing and be sure to arrive hungry. For some great
views and a listen to Sinatra check out this link: http://www.youtube.com/watch?v=2N9SPvtZ6pE
Chicago is my kind of town for sure and can be yours too.
Absolutely a city for
everyone, there is something here no matter what you are looking for, be
assured Chicago has it. Shopping along the Magnificent Mile, strolling along
State Street (or dancing as Sinatra sang) the Navy Pier, The Old Water Tower,
Lincoln Park Zoo and so much more.
Chicago has made many contributions to the culinary scene
globally, deep dish pizza, Italian beef, Chicago hot dogs everyone knows. But
what of Greek Saganaki, or the Brownie, Chicken Vesuvio even the cafeteria is a
Chicago creation. You simply haven't
experienced Chicago unless you have had
seafood at the Drake or Prime Rib at Lawery's (the seasoned salt of the same
name created for the original California restaurant) Lou Malnati's for deep
dish pizza, steak and chicken at Gene & Georgetti and 312 Chicago for fine
dining Italian style. Grab a bag of Jay's potato chips for a snack (an Al
Capone favorite) and course you haven't dined in Chicago unless you have
visited the Billy Goat Tavern where the "curse of the Billy Goat began.
It is said
that the tavern tried to bring a goat
named Murphy into a world Series game at Wrigley Field in 1945 as the Chicago
Cubs played the Detroit Tigers, but was denied entry by the owner of the club
stating
If you
wanted a great steak and to dine where Frank Sinatra, Sammy Davis Jr. Dean
Martin and other celebrities dine then a visit to Eli's Steakhouse was a must.
However, more than steak this is the home of the famous Eli's Cheesecake,
created on Independence Day of 1966 this creamy cheesecake
What may be
surprising to many is that Chicago has great Mexican food. Rick Bayless calls
Chicago home for his Frontera
Grill and Topolobampo, Xoco, full service restaurants, and when you shop
Macy's in Chicago visit Rick's QSR Frontera
Fresco. Visit Ricks web site for exciting recipes and information on his
restaurants, television program and products at: http://www.rickbayless.com/
Chicago is
also the second largest Polish city in the world, next to Warsaw, so you can be
sure the restaurants will service authentic Polish foods like pierogi's (Polish
dumplings), Gołąbki (cabbage rolls) and Nalesniki z
kury z grzybami (crepes or thin pancakes).
African,
Indian, Caribbean, Asian foods all have strong influences in Chicago, why you
can visit a different ethnic restaurant every day of the year, taste the world
and not even leave the city.
DEEP DISH PIZZA
Deep Dish Pizza,
what would a trip be without trying a Chicago deep dish pizza? With a 3 inch
crust side, generous amounts of toppings and cheese who can resist. The Uno's
Deep Dish (The creators of the pizza) calls for a higher but thin crust as
compared to the "pan" pizza sold throughout the rest of the country. Baked
in a cake style pan rather a traditional pizza pan the pizza requires a long
cooking time, which could burn the pizza if assembled like pan pizzas. Instead
the dough is pressed into the pan, then the cheese is layered on the dough,
next the toppings and finally an uncooked sauce this is completely the reserve of other pizzas, this method ensures excellence
in the product.
CHICAGO DOG
Begin with
a Vienna pure beef hot dog using the 6 per pond count. Steam the dog, never
boil it (this gives the dog a nice snap), while the dog is steaming take poppy
seed coated hot dog buns, mustard is
placed on the bun, then a green relish, the steamed dog, a bit of chopped
Spanish onion, a sprinkling of celery salt finally hot peppers, chopped tomato
and dill pickle completes the hot dog, the only thing left is to eat it.
SAGANAKI
Saganaki
refers to the two-handled vessel wherein such appetizers are served , not just
the flaming cheese, but to any appetizer served with the two handle skillet. The
flaming cheese dish was created in the Greek area of Chicago known as the Delta
at a restaurant called the Parthenon in 1968 when a customer requested a little
brandy to be poured and flamed on the fried cheese.
2 tbsp (30 mL)
all-purpose flour
1 slice (4
oz/125 g) Kefalotiri or Kefalograviera cheese
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1/3
cup (75 mL) extra-virgin olive oil
1 tbsp (15 mL)
ouzo, brandy or vodka
1 lemon
wedge
Preparation
Spread
flour on plate; press both sides of the cheese into flour to coat. Discard
remaining flour.
In small
skillet, heat oil over medium heat until hot enough to produce small bubbles
when a wooden spoon is inserted into the oil; fry cheese, turning once, until
golden brown, 4 minutes.
Using
slotted spatula, transfer to warm plate. In small saucepan, heat ouzo over high
heat until steaming hot (or microwave for 10 to 15 seconds).
At table,
pour ouzo over cheese and ignite. When flames subside, squeeze lemon over
cheese.
ITALIAN BEEF
Beef is
King, Chicago Italian beef, New Yorks Bookmaker, Buffalo's Beef on Weck and
even The Philly Steak Sandwich all rely
on good quality beef to make the perfect sandwich. The Italian beef sandwich had its beginning
around the turn of the last century and is believed to have been popularized by
a butcher (Pasquale Scala) who took
thinly sliced beef soaked in beef jus, sautéd green bell pepper slices and
giardiniera a bun with "wet" strength
to create the perfect Italian beef sandwich.
2
tablespoons seasoned salt (recipe follows)
1 teaspoon
kosher salt
1
tablespoon dried oregano
2 teaspoons
dried thyme
4½ pound
boneless beef rump roast
2 cups dry
red wine
4 medium
onions, sliced 1/4 inch thick
6 garlic
cloves, crushed and peeled
6
tablespoons extra-virgin olive oil
16 6-inch
sub rolls or lengths of Italian bread
4 stalks
celery, sliced 1/2 inch thick on the bias
4 bell
peppers (red and green), sliced 3/4 inch thick
6-8 pickled
giardiniera
Directions
Mix
together 2 tablespoons seasoned salt, 2 teaspoons dried oregano, and the dried
thyme in a small bowl. Rub the spice mixture all over the beef, and put the
meat in a large resealable bag. Combine wine, 1 sliced onion, and the garlic,
and pour this marinade over the meat. Seal tightly, and let marinate in the
refrigerator from 4 hours to overnight.
Preheat oven to 350 degrees F. Remove the meat
from the bag, and rub with 2 tablespoons of the olive oil. Place the meat and
the marinade in a large pan, and roast, uncovered, until tender and the meat is
pink in the middle, about 11⁄₂ hours, flipping the meat once during cooking.
Remove, and let the meat rest 15 minutes before slicing, reserving the cooking
juices in the pan. Slide the sliced rolls into the oven to toast slightly as
the oven cools down.
Meanwhile,
heat the remaining 4 tablespoons olive oil in a large skillet, and toss in the
remaining onions and the celery. Sauté until the onions begin to soften, about
4 minutes. Season with the remaining salt and remaining dried oregano. Stir the
bell peppers and the giardiniera into the onions, and cover the skillet to
cook, stirring occasionally, until the bell peppers are tender, about 8 to 10
minutes. Slice the meat, against the grain, as thinly as possible. (Use a meat
slicer if you have one.) When the peppers are tender, add the sliced meat to
the skillet, along with any juices left in the roasting pan. Cook until the
meat is just heated through, about 3 or 4 minutes. Serve meat with peppers and
onions, on the toasted rolls.
SEASONED SALT
1/3 cup
fine salt
3 1/2
teaspoons superfine sugar
1 1/2
teaspoons cornstarch
1 1/2
tablespoons celery salt
1
tablespoon paprika
1 1/2
teaspoons onion powder
1 teaspoon
garlic powder
1 teaspoon
ground turmeric
1/8
teaspoon cayenne pepper
Place the ingredients into a small bowl.
Combine
until well blended.
Transfer
into a coffee grinder and grind until very fine.
NOTE: Lawerys Seasoned Salt contains MSG a chemical made
from sugar beets, I do not recommend the use of it in any cooking, if you
choose to use add no more than 1 teaspoon to the above recipe.
CHICKEN VESUVIO
2 tsp dried Oregano
2 tsp dried thyme
1 tsp granulated garlic
1 tsp kosher salt
1 tsp cracked black pepper
5 lb Bone In 8 piece cut chicken
3 tbsp olive oil
4 medium Russet Potatoes, cut into wedges
1 1/2 Cups White Wine
1 1/2 Cups Chicken Stock
10 to 12 Whole Roasted Garlic Cloves
1 cup Frozen Peas
1 tbsp butter
1 tbsp flour
Mix the salt, pepper, herbs and granulated garlic together
in a small bowl use to season your chicken pieces on all sides.
In a large cast iron skillet, heat the olive oil, and brown
your potato wedge’s and chicken pieces, then remove and place in a roasting
pan.
Place the garlic
cloves in the skillet and cook for 2 minutes.
Deglaze your pan with the wine, add your chicken broth.
Simmer for 3 minutes.
Pour into the
roasting pan with the chicken and potatoes. Bake at 375F till chicken is cooked
through, about an hour and 15 min’s. The last 15 minutes, toss in the frozen
pea’s.
Heat the butter in a small saucepan, add the flour and cook
for 2 minutes, Strain the broth from the chicken and simmer for 5 minutes.
Plate the chicken, potatoes and peas, smother with sauce and
serve at once.
Serves 4
POLISH STYLE PIEROGI OR PEROGY
Dough:
2 cups all-purpose flour
1 teaspoon salt
2 egg yolks
1/2 cup cold mashed potatoes
1 tablespoon melted butter
1/2 cup cool water (approx.)
Melted butter
Filling:
1 small onion, finely chopped
2 tablespoons butter
2 cups warm mashed potatoes
3/4 cup shredded Cheddar cheese
1/4 cup cooked bacon bits
salt and freshly ground black pepper
Sauté the onion in the butter until softened, about 6
minutes.
Combine with the potatoes, cheese and bacon mix well.
Season with salt and pepper.
Let cool thoroughly before using.
(The filling can be made a day ahead and kept covered and
refrigerated. Bring to room temperature before using.).
Combine the flour and salt in a large mixing bowl.
Add the egg yolks, mashed potatoes, melted butter and just
enough of the water to form a medium-soft dough.
Turn the dough out onto a lightly floured surface and knead
until smooth. (Too much kneading will make the dough tough)
Divide the dough in half and cover with an inverted bowl.
Let stand for 10 minutes.
Roll out the dough until it is quite thin and cut rounds
about 2 to 3 inches wide with a large biscuit cutter.
Bring a large pot of water to a boil and add a little salt.
To each round of dough, add a spoonful of filling and fold
over to form a half circle.
Press the edges together with well floured fingers, making
sure the perogy are well sealed.
Transfer them to a lightly floured surface and cover them
with a clean tea towel so that they do not dry out.
Drop a few at a time into the boiling water, stirring gently
with a wooden spoon to separate them and keep them from sticking to the bottom
of the pot.
Boil for 3 to 4 minutes, at which point they should be
puffed and bobbing on the surface. (The thinner the dough and the smaller the perogy,
the quicker they will cook).
Transfer with a slotted spoon to a colander, drain
thoroughly and place in a warmed bowl.
Drizzle with melted butter and toss gently to keep them from
sticking together.
Cover and keep warm while you cook the remaining Perogy.
CABBAGE ROLLS
FOR THE FILLING
1/2 lb of cooked ground beef or pork
2 cups rice
2 cups or less of boiling water
1 medium onion diced
2 teaspoons salt
4-5 tablespoons butter or other type of fat
salt and pepper
1). Add the rice to the boiling water. Stir in the salt.
Bring it to a boil again and let it cook for one minute. Cover, lower the heat
and allow it to stand long enough to absorb the water. The rice is only
partially cooked at this point since it will finish cooking in the rolls.
2). Cook the onion in the fat until it is slightly golden.
Mix with the cooked ground beef or pork and season to taste with the salt and
pepper. Season well because the cabbage leaves will absorb some of the taste.
Cool until ready to use.
FOR THE ROLLS
1 large cabbage head
Sauce:
1 large can tomato sauce
1 small can tomato paste to thicken sauce (if needed)
2 tablespoons or more of butter or bacon fat
salt and pepper
1). Remove the core from the head of the cabbage by cutting
around it with a sharp knife.
2). Place the head of cabbage upside down in a large pot and
pour boiling water into where the core was. Cover the head completely.
3). Let it stand until the leaves are soft and easily
removable. Drain and remove the leaves from the head very carefully. Do not
tear them! Cut off some of the hard center rib of each leaf without removing it
from the leaf.
4). Cut the largest leaves into two or three sections and
line the bottom of a large pot with them.
5). Place a generous spoonful of the meat and rice filling
on the end of one leaf and roll lightly. Tuck in the ends.
6). Place the completed rolls in layers in the pot and
sprinkle with some sauce and some salt, but do not add too much. Combine the
fat with the sauce first. The liquid should barely fill the gaps between each
roll.
7). Protect the last layers from burning by covering it with
a few large leaves.
8). Place a lid on the pot and bake in a moderate over at
350 degrees for 1 1/2 to 2 hours, until both the cabbage and the filling are
thoroughly cooked.
Serve hot with chopped crispy bacon and onions, large
spoonfuls of sour cream or a mushroom sauce.
NALESNIKI z KURY z GRZYBAMI
Crepes:
1 cup 250 ml flour
¼ tsp 1 ml salt
¼ tsp 1 ml each of pepper, nutmeg
½ tsp 3 ml Worcestershire sauce
2 tbsp 30 ml safflower oil
¼ cup 310 ml milk
¼ cup 60 ml soda water
2 2 eggs
¼ cup 60 ml butter
Filling:
3 tbsp 45 ml butter
½ lb 225 g Mushrooms
2 2 chopped green onion
2 cups 500 ml cooked diced chicken
1 cup 250 ml Ricotta cheese
½ tsp 3 ml basil leaves
2 2 eggs
¼ cup 60 ml milk
1½ cup 375 ml fine dry seasoned bread crumbs
Sauce:
4 tbsp 60 ml butter
4 tbsp 60 ml flour
2 cups 500 ml milk
½ tsp 3 ml salt
½ tsp 3 ml white pepper
pinch pinch nutmeg
Crepes:
Sift the flour, salt, pepper and nutmeg together. Blend in the Worcestershire, oil, milk, and soda water. Beat 2 eggs and add to
the liquid. Blend into the dry
ingredients. Beat until a smooth thin
batter is formed.
To cook the crepes, spread about 3 tbsp (45 ml) of batter in
a lightly buttered hot skillet. Cook about 1 ½ minutes. Turn the crepe and cook 1 minute over medium
heat.
Filling:
Heat the butter in a large skillet. Sauté the mushrooms until all the liquid has
evaporated. Transfer to a mixing bowl and add the green onion, chicken, cheese
and basil leaves. Place 2 tbsp (30 ml) of filling on each crepe. Fold over the ends and roll. Blend the eggs
with the milk. Dip each crepe into the
egg mixture and roll in the bread crumbs.
Heat a small amount of butter in a skillet and fry each
crepe until golden brown. Repeat the
process until all crepes have been cooked.
Reserve warm in a greased casserole dish.
Sauce:
Melt the butter in a sauce pan. Add flour and stir into a
paste (roux). Cook for 2 minutes over
low heat.
Add the milk and stir.
Simmer until thickened. Add the seasonings and simmer for an additional
2 minutes.
Pour sauce over crepe casserole. Bake in a preheated 350F (180F) oven for 15
minutes.
SERVES 6
BROWNIES
¾ lb 340 g semi sweet chocolate
¼ cup 60 ml honey
½ cup 125 ml butter
1 cup 250 ml sugar
2 2 eggs
1 tsp 5 ml vanilla
½ cup 140 ml flour cpl.+ 1 tbsp
¼ tsp 1 ml baking powder
pinch pinch salt
3 tbsp 45 ml heavy cream
¼ cup 60 ml walnut pieces
Preheat
oven to 350°F (180°C).
In a double
boiler, melt half the chocolate and stir in the honey.
Cream together
half the butter with ¼ cup (60 ml) of sugar until light and fluffy. Add the eggs, one at a time. Add ½ tsp (3 ml) of vanilla. Stir in the
melted chocolate.
Sift
together the flour, baking powder and salt.
Add to the creamed mixture.
Pour into lightly
buttered 9 in (23 cm) square cake pan.
Bake in
oven 20 to 25 minutes. Cool.
In a
saucepan, blend the remaining sugar and butter with the cream. Bring to a boil.
Add the
remaining chocolate, walnuts and vanilla.
Stir until chocolate melts.
Pour over
brownies. Cut into squares.
CHICAGO STYLE CHEESECAKE
CRUST:
3-2 cups graham
cracker crumbs
1 tbsp ground
cinnamon
1/4 cup melted
butter
FILLING:
32 oz cream
cheese
4 cups granulated sugar
3 cups heavy cream
2 tbsp lemon
juice
1 tbsp vanilla
8 eggs, room
temperature
2 cups sour
cream
CRUST:
Combine crust ingredients. Press into the bottom and sides
of a buttered 10" spring form pan. Chill. C).F (160Preheat the oven to
325
FILLING:
Beat the cream cheese and sugar until smooth. Add the cream,
lemon juice and vanilla, beat until well blended. Add the eggs, one at a time,
beating well after each addition. Stir in the sour cream.
Pour mixture into prepared shell and bake in the oven until
the center is set, about 90 minutes. Turn off the oven and prop door open
slightly.
After about 30 minutes transfer to a rack to cool, chill
overnight. Serve with fresh fruit or fruit sauce.
Makes two 10" Cakes
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