Published by mel on November 17, 2008 in entree and recipe.
Aside from devouring my dinner last night, I really had nothing to do with this recipe. It’s my mom’s famous Spanish-style Empanada that she makes once a year for my dad’s birthday. He has proclaimed his undying love for Spanish-style Empanada and ordered it in every city in Spain when we were visiting. But I digress…
Unlike the more common South American and Latin American Empanadas, Spanish empanadas are baked like a chicken pot pie in a casserole dish and cut into squares for serving. Wikipedia says they’re usually filled with tuna, beef or chicken. My mom’s is made with chicken stewed with piquillo peppers, ham, onions, tomatoes, olives and chorizo. (Can you say yum?)
The thing that makes this Empanada different, is its slightly sweet crust. Instead of a simple tart or pastry shell, my mom makes a sweet, crumbly dough that contrasts nicely with the savory chicken filling. If you like a sweet/savory contrast, this dish is for you. Like a casserole, it’s a perfect make-ahead meal. Just pop it in the oven when your guests arrive and you’ve got an impressive, bubbling Empanada to warm you up on a cool evening.
I’m glad my mom finally wrote out the recipe for me. It’s one of those dishes that gets a rave review every time she makes it, and it’s time to share the love.
Continue reading ‘Mom’s Chicken Chorizo Spanish Empanada’
Published by mel on June 6, 2008 in entree and recipe.
I’m going to start off by saying here and now that I know this isn’t the most authentic Chicago-style pizza. I know how protective people are about local specialties. At least, I know I am. So I thought I’d just throw this little disclaimer out before I begin.
And so, I’ve been thinking about deep dish pizza for awhile. Ever since the Top Chef contestants made it for their first Quickfire Challenge. And so has Tom, who has been asking when I’d make it for him ever since. Chicago-style deep dish is like a regular pizza, but kind of backwards. You press the dough into the pan like a pie or tart, layer the cheese first, then the toppings, then the sauce. Oh, those crazy Chicagoans!
I was worried I didn’t have the right pan or that the crust would be soggy or that it would just be a big, sloppy mess. But it actually turned out pretty well. Since I was out of mozzarella, I used some sheep’s milk cheese and Havarti, which were nice and melty under the sauce and toppings, and added roasted garlic sausage and leeks for the traditional, hearty feel. Top it all off with a nice spicy pizza sauce and you’re done.
It’s a little messier than a New York-style pizza, but was delicious in its own way. Don’t be scared off if you don’t have a deep-dish pizza pan or even the right-sized cast iron skillet. I used a cast-iron sauce pot and it was fine. I just had to be a bit more careful when I took it out. I suspect a 9-inch cast iron skillet would be perfect.
Continue reading ‘chicago-style deep dish pizza’
Recent Comments