I will be posting the outstanding America’s Test Kitchen recipe for Chicago-style pizza (above), which I recently made – very authentic and worth the extra time to prepare the buttery crust. The recipe features an authentic tomato sauce and makes two pizzas. My versions were a hot-hot-hot chorizo (above) and a pizza with caramelized onions.
While I was in Chicago three times this year, this is the first time in my life in which nobody in my immediate family is living in the Greater Chicagoland Metropolitan Area (TV slang for the vast reaches of the city into suburbia and beyond). My mother is now in an assisted living facility near my brother in Connecticut. So maybe this is why I have been craving Chicago specialties, including the famed Italian beef sandwich, which I shall make in my slow-cooker this weekend.
The deep-dish buttery-crusted pizza and the Italian beef sandwich are perhaps the two finest exemplary Chicagoland dishes, originating in the city yet gaining renown elsewhere. Stay tuned for Chicago specialties….
Upcoming Food Holidays, December 18 – 25
In case you had no other meal plans, tomorrow is another odd day for you to celebrate in the Wacky World o’ Food Holidays. Roast suckling pig, anyone?
The holidays on the 23 and 24 make more sense than Xmas itself, as I associate pumpkin pie with Thanksgiving, but who knows who is responsible for anything on the list, to begin with?
December 18 – National Roast Suckling Pig Day
December 21 – National French Fried Shrimp Day
December 23 – National Pfeffernusse Day
December 24 – National Egg Nog Day
December 25 – National Pumpkin Pie Day
For a holiday brown betty recipe and 2010’s best world cookbooks,
Tempting Recipe for the Holiday Season
I am a big fan of cobblers, crisps, crumbles, slumps, grunts, pan-dowdies, and brown betties – all baked fruit desserts with some sort of crust or topping. So I was intrigued by a recipe in the New York Times – Pear and Sour Cherry Brown Betty with Brandy Hard Sauce:
I like the idea of the challah in the brown betty topping. In case you did not know, brown betties are characterized by their bread-crumb toppings. This recipe looks very wintry yet sophisticated enough for a holiday meal. I like the use of sour cherries (dried – I bet they are not available on the island, so it will have to wait for food from the Big Bad World Beyond our Shores)..
Cookbooks from Around the World
I am enjoying Louann’s fine international and highly informative site, Oyster Food and Culture. Her most recent post is a fascinating and provocative list of top cookbooks from many countries, courtesy of the Gourmand World Book Awards.
While I bought cookbooks in four countries this year (Canada, the US, Scotland, and England), none of the ones I have made the list. Of course, I bought many vintage cookbooks and titles that were remainders, not being a slave to the latest trend. I, however, was surprised by the roster. It is worth checking out – especially if you are looking for more obscure cuisines. Thanks, Louann!