Emeril’s Deep Dish Pizza

Ingredients

Chicago Style Deep Dish Pizza Dough, recipe follows
2 tablespoons olive oil
1 tablespoon chopped fresh garlic
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/4 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 (28-ounce) can plum tomatoes, coarsely crushed
1 tablespoon dry red wine
1 teaspoon sugar
1 tablespoon extra-virgin olive oil
1 pound mozzarella cheese, sliced
8 ounces pepperoni, thinly sliced
8 ounces mushrooms, wiped clean and thinly sliced
1 green bell pepper, cored and cut into thin rings
1 yellow onion, cut into thin rings
1 cup thinly sliced black olives
1 pound crumbled hot Italian sausage
1 cup grated Parmesan
Chicago-style Deep Dish Pizza Dough:

11/2 cups warm water (about 110 degrees F)
1 (1/4-ounce) packages active dry yeast
1 teaspoon sugar
3 1/2 cups all-purpose flour
1/2 cup semolina flour
1/2 cup vegetable oil, plus 2 teaspoons to grease bowl
1 teaspoon salt

Directions

While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.

Preheat the oven to 475 degrees F.

Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.

Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan.

Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot.

Chicago-style Deep Dish Pizza Dough:

In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.

Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.

Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.

Divide into 2 equal portions and use as directed.

Recipe courtesy of Emeril Lagasse, 2002

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/chicago-style-deep-dish-pizzas-recipe.html?oc=linkback

2015 STANLEY CUP CHAMPIONS…. THE CHICAGO BLACKHAWKS!!!!!!!!!!!!

WEEEEEEEEEEEEEEEEEEE ARE THE CHAMPIOOOOOOOOONNSSSS!!! MY FRIENDS!!!!!!!!!

AND WEEEEEEEEEEE’LLLL KEEEP ON FIIIIIIIIIGHTING!!!!! UNTIL THE EEEEENNND!!!!!!


PARADE DOWNTOWN ON THURSDAY!!!!!

CELEBRATE JOY!!!!!!!!!


CHICAGO — Save the date, Blackhawks fans.

The 2015 Stanley Cup champions’ parade has been scheduled for 10 a.m. Thursday, June 18.

This year, the championship win will be celebrated at a rally inside Soldier Field. While the city will not confirm the reason, soggy grass at Grant Park could damage the city’s outdoor green spaces and play places before summer has barely begun.

Tickets to the rally go on sale Wednesday at noon through Ticketmaster. There’s only room for 61,000 people inside the stadium.  While tickets are free, they are required.  According to Ticketmaster, the lot will open at 5 a.m. and doors will open at 8 a.m.

The victory parade starts at 10 a.m. at Jefferson Street and runs along Monroe to Michigan Avenue.

map

http://www.ticketmaster.com/official-chicago-blackhawks-rally-chicago-illinois-06-18-2015/event/04004ED0D4F45C74

http://blackhawks.nhl.com/club/news.htm?id=771124

Palmer House Hilton Brownie

The Chicago World’s Columbian Exposition of 1893 was a chocolate-lovers dream. It was there that Boston-based chocolatier Walter M. Lowney displayed the first American chocolate bars. It was there that America’s oldest chocolate maker, Walter Baker & Company (1765–more history here) , showed visitors how chocolate was made, handing out free samples and free chocolate-recipe brochures. And it was there that the first chocolate brownie was introduced, created by the Palmer House hotel kitchens in response to Bertha Palmer’s request for a portable dessert that ladies could enjoy in boxed lunches at the fair.

Unlike other brownie recipes which started appearing in 1904 and specified that butter and sugar were first creamed before being combined with a small amount of melted chocolate, the Palmer House brownie is unique, made with more than a pound of melted chocolate and a pound of melted butter. The finished brownie is also glazed with apricot. And oh my, is it good! True to its name, the Palmer House Hilton treat is a combination of chocolate fudge and brownie, crispy-chewy on the edges, ultra dense and chocolatey, and best served frozen, or very cold. Palmer House Hilton historian Ken Price says the brownie remains a standard at the hotel, made from the original recipe and offered to restaurant guests as an after-meal thank-you treat. For more story on Bertha Palmer and the Palmer House Hilton history, see our Palmer House Hilton Prosciutto-Wrapped Filet story, and, you can also join hotel historian Ken Price for “History is Hott!” a guided tour plus lunch at the hotel’s Lockwood Restaurant.

Makes One, 9 x 12 pan of brownies

Brownie Ingredients
1 lb. plus 2 oz. semi-sweet chocolate
1 lb. butter
12 oz. granulated sugar
8 oz. cake flour
1 Tbsp baking powder
4 large whole eggs
1 lb crushed, toasted walnuts
Apricot Glaze Ingredients
1 cup water
1 cup apricot preserves
1 envelope unflavored gelatin powder
Instructions
Make brownies: Melt chocolate with butter in a double boiler or heat-proof bowl suspended over very hot water. Mix dry ingredients in a mixing bowl (except walnuts.) Mix melted chocolate/butter mixture with dry ingredients. Whisk in eggs, one at a time, taking about 5 minutes continuous whisking from the first egg to the last. Butter and flour a 9 x 12 baking dish. Preheat oven to 350. Toast walnuts for about 15 minutes until fragrant. Lower oven temperature to 300. Chop walnuts and set aside. Spread brownie batter into the prepared pan. It will be very liquid. Sprinkle surface with the chopped walnuts, pressing down so that they are partly submerged. Bake in 300 degree oven 45 to 50 minutes until the brownies have crisped on the edge of the pan–about 2-inches around the full edge of the pan. The brownies in the center of the pan will remain slightly jiggly. Note: even when properly baked, these brownies will test “gooey” in the center with a toothpick test, due to the richness of the batter. Remove brownies from oven and cool on a rack for 30 minutes.
Make glaze: Mix water, preserves and unflavored gelatin in a saucepan over medium heat. Whisk until boiling; heat at boiling for two minutes. While the glaze is still hot, spread a thick layer over the brownies. Cool completely. Place in the freezer for 3 to 4 hours. Slice and serve while very cold and firm.

http://lostrecipesfound.com/recipe/the-palmer-house-hilton-original-chocolate-fudge-brownie/

Note: I had these, and they are AMAZING.

La Maison de Bonbon’s hot fudge

La Maison de Bonbon’s hot fudge

Prep: 15 minutes Cook: 20 minutes Makes: 3 cups
French creams — dreamy little chocolate squares richer and creamier than fudge — were made in big copper pots at La Maison de Bonbon in Forest Park starting in 1921 when it was operated as Steger’s Confectionary. Because the main ingredients (bittersweet chocolate and cream) are the same required for hot fudge, one-time owner Carl Schwebel used to make hot fudge topping for ice cream fountain creations, such as the “Fudgy Wudgy” that Oak Park reader Karen Baldwin recalls from her high school days. Current chef-owner Timothy Shanahan still sells French creams along with chocolates and restaurant pub fare, and has just relaunched the Fudgy Wudgy.

1 pint whipping cream
1/2 cup packed dark brown sugar
8 ounces finely chopped bittersweet chocolate
2 ounces finely chopped milk chocolate
3 tablespoons butter
1/2 teaspoon vanilla
1/2 teaspoon creme de cacao liqueur, optional
Heat cream to a boil in a saucepan over high heat. Reduce heat to low; simmer until reduced by half, 20 minutes. Add sugar; stir until dissolved. Remove from heat. Add chocolate; whisk until smooth. Whisk in butter. Stir in vanilla and liqueur if you like. Serve over ice cream.
Nutrition information

Per serving tablespoon: 80 calories, 71% of calories from fat, 7 g fat, 4 g saturated fat, 16 mg cholesterol, 6 g carbohydrates, 1 g protein, 5 mg sodium, 0 g fiber