This is quite possibly one of the most long-awaited posts ever to appear on The Traveling Spoon, but for fans of deep dish and enormously cheesy pizzas, it's worth the wait. The pies served up at Giordano's are, without exception, the most gooey, cheesy, saucy, hefty and, well, simply enormous pizzas I've ever seen. I offer this as evidence:
That mass of crust, sauce and molten cheese may have just blown your pizza-loving mind, but before I launch into my review, I have something very important to disclose: I'm not a deep dish pizza girl. I know it's a disgrace to my largely Chicago-based extended family, but I'll take a thin crust over a deep dish any day - and don't even get me started on stuffed pizzas! I love the crispness of a Neapolitan pie, and the bendy, trendy flexibility of a New York slice. I love the little bubbles that erupt from the wafer-thin crusts of wood fired pizza, and think that dough should be more than just a vehicle for sauce, veggies, and meat.
With all that in mind, you're probably wondering why I ever set foot in Giordano's, right? Well, apart from a serious case of 'When in Chicago...,' sometimes even the most devoted thin-crust lover just needs a bit more. And where better to get it than at Chicago's premier stuffed pizza eatery, Giordano's.
Although the restaurant offers other classic staples of Italian fare, the pizza is definitely the main attraction. Unlike some of the other Chicago deep dish hotspots (I won't go into the rivalries here!), Giordano's specializes in stuffed pizza - not stuffed crust, stuffed pizza.
Essentially, each pizza is a layer of buttery crust, suitably weighed down with the toppings of your choice, smothered with masses of molten cheese, topped with another layer of buttery crust and slathered with tangy-and-sweet tomato sauce. With this method, you can easily see why these bad boys are called pies!
I'm sorry I've been a bit MIA lately, but I promise I have a good excuse. You see, while everyone else was unpacking their Easter baskets, Matt and I were making our way to Atlanta, to the world's largest drive-in fast food restaurant, The Varsity.
While others were gorging themselves on chocolate bunnies and sharing marshmallow Peeps with family, Matt and I were noshing on juicy burgers, crispy onion rings, and The Varsity's signature chili dogs. Okay, so our real business in Georgia involved visiting family, too, but our trip to The Varsity was a nice perk!
The Varsity looms large in Atlanta lore, and also in the fast food world (it even has its own extensive Wikipedia article - which is naturally the pinnacle of culinary achievement), but I have to admit that Matt and I approached the place with a somewhat critical eye. When it comes to fatty, greasy, fast food goodness, Matt's allegiance belongs securely to The Beacon Drive-In, in Spartanburg, South Carolina. So as the dutiful wife, I promised to be scrupulous and stringent in my evaluation of The Varsity - which makes it even more impressive that the place gets my thumbs-up seal of approval.
Like The Beacon, The Varsity has a storied past. Although it has moved and expanded several times since - there are now several satellite locations in the Atlanta area - the original Varsity was established back in 1928. At that time, it was called 'The Yellow Jacket,' but booming business and expanding clientele earned the place its current location and its current, more inclusive name (for more info, you can check out the snazzy interactive timeline on their website).
The Varsity is famous for its chili dogs and Frosted Orange drinks, but like The Beacon, it also has its own deeply-ingrained and much-loved culture. While signs at The Beacon urge you to' 'Call it,' The Varsity's ordering catchphrase is 'What'll ya have?" There's also an unofficial menu - in which a 'Walk a Dog' is a hot dog to-go, a 'Bag of Rags' gets you potato chips, and a 'Squirt One' is the famous Varsity Orange soft drink.
The Varsity boasts a lot of fast food choices - mostly variations of burgers and dogs - but Matt and I kept it classic, with a pair of chili dogs and a cheeseburger, respectively. Of course, we just couldn't resist adding an order of onion rings on the side (that's 'sideways' in Varsity lingo).
We'd arrived some time after lunchtime, but the place was still packed - hardly surprising for a Friday afternoon on a holiday weekend. Nevertheless, the service was swift and before we knew it, we had our food in hand. Matt found us a table in the elevated dining room overlooking the drive-in and the parking deck, or 'Lunching Pad' (an amusing nod to John Glenn's space flight). This proved to be the perfect spot, giving us an entertaining view of all the non-stop hustle and bustle below.
Of course, we weren't really there for the view or to be entertained - we'd come for the food, and we weren't disappointed. The onion rings were pretty amazing: thick with juicy strips of onion, and breading that was suitably greasy but not too overpowering (I like my fast food to feel indulgent, not endangering!). With a bit of ketchup, they were pretty close to fried perfection. Matt seemed more than pleased with his chili dogs and my burger really hit the spot. It wasn't huge or fancy, just a good, solid burger - and that's not something I get to say very often.
So how does The Varsity stack up against Matt's cherished Beacon? Well, for being so outwardly similar, they're actually quite different. Where The Beacon serves up heaping plates of fresh-from-the-fryer fare, The Varsity's offerings are a bit simpler - dressed down burgers and dogs with simple sides. The food is a little less greasy (which is usually good) but also a lot less filling (which is usually bad). If Matt and I weren't headed for dinner at his sister's we'd have had to order seconds. Thankfully, their menu is pretty inexpensive so if you're really hungry, a second burger won't break the bank.
With dinner in mind, Matt and I decided to forgo dessert, but The Varsity also caters to the sweet tooth, offering their famous 'fried pies,' brownies and ice cream, as well as frosted beverages. Their Frosted Orange looked especially thirst-quenchingly delicious - I guess we'll just have to order one next time!
Yesterday I shared a small slice of springtime with my grow-your-own-green-onions tutorial - and today I have a recipe to put them to good use!
I guess you could whip up this light, easy 'salad' any time of year, but for some reason I always associate it with springtime - perhaps because it's often a regular feature of Easter potlucks. In addition to being quick and easy to make, it's also a great way to incorporate peas in your diet (because how often do you cook up a big bowl o' peas?) and also makes a nice change from the usual broccoli salad or coleslaw.
Since Matt was skeptical when I mentioned I'd be making a pea salad, I decided I'd bring this along to a church potluck. Unfortunately, I had to cancel at the last minute, which left us with a big bowlful for just the two of us. I thought I'd be eating pea salad for the rest of my days, but as soon as Matt saw that it included bacon (that's right, BACON!), he was happy to test it out. I think I got maybe two servings before he'd finished the whole thing off - so it's definitely husband approved!
There are endless variations of this recipe - and now that Matt's convinced, I hope to test more of them out - but this one is pretty darn tasty. Don't be afraid to have a little fun with your mix-ins, just be sure to use frozen peas (they're sweeter than canned, but softer than fresh)...and don't forget the bacon!
After yesterday's sweet and indulgent Thin Mint Brownies, I decided today's post should skew to the healthier side of the 'green' spectrum - and what better choice than a new twist on my favorite vegetable, the humble brussels sprout.
Several weeks ago, I shared my go-to method for producing delicious sprouts but, I dare say this version is just as good...if not better. Instead of roasting the sprouts with olive oil and salt, they're sliced thinly and caramelized with garlic on the stovetop. The flavor is much the same but this version is quicker, which makes it a valuable tool in my weeknight cooking arsenal - and you can be sure this one will be a regular.
This method of cooking also opens up more options for different flavor combinations. I kept it simple for the first go-round, but I could see this recipe benefiting from the addition of some chopped, toasted walnuts, or perhaps some crumbled bacon or pancetta (but really, isn't almost everything elevated by bacon?).
If you're new to The Traveling Spoon, you can read more about my 'Pinned There, Done That' feature here. I'm working on a button for the series, but that's no reason you should miss out on updates in the meantime!
Sorry to disappoint those of you who are here for boozy chicken - this dish isn't alcoholic (it actually gets its name from the famed Bourbon Street in New Orleans), but it's pretty amazing nonetheless. If you've ever eaten Chinese food in a mall food court (go on, you can admit it - I won't judge) you've probably encountered this dish. It's the one being passed out on toothpicks to entice you to buy - and I have to admit that on more than one occasion, it's worked.
This dish is a perfect blend of sweet and salty with a really savory kick (I love umami!), so when I discovered a recipe circulating around on Pinterest I just had to give it a try. In the past, I've sated my Bourbon Chicken cravings with my own Honey Chicken recipe. That tangy dish makes a great meal, but this recipe goes in the crockpot and, well, sometimes convenience is king.
Remember that gorgeous, sumptuous, too-simple-too-be-true Slow Cooker Mexican Chicken I shared on Tuesday? Well, ever since that post I've had Mexican on my mind. So today, I'm sharing my favorite recipe for chicken enchiladas. Tender, meaty, and enrobed in cilantro-studded, homemade enchilada sauce with a generous topping of golden cheese, these enchiladas are a real weeknight treat.
Can I share a secret? I love enchiladas. I mean, love them. I know I talk a lot about innovation in the kitchen and trying different foods, but it's pretty much a guarantee that I'll order some sort of enchilada every time we got out for Mexican food. I always promise myself I'll try something different...and then before I know it, I'm cutting into a tender, cheese-drenched enchilada - and loving every moment of it.
Everyone knows that the best way to woo a food lover is to ply them with delicious dishes and take them to all the best restaurants: so it should be no surprise that Matt won me over with his 'Smothered Grilled Chicken' (I must get him to do that for the blog!), his baked havarti, and his stories of a magical place called The Beacon Drive-In, in Spartanburg, South Carolina.
Serving up heaping plates of burgers, fries, and onion rings (with a generous helping of grease) the Beacon is not haute cuisine, but it is home to some of the sweetest tea on the planet and, what's more, it's Matt's favorite restaurant...on earth.* It's only right, then, that we made time during our Christmas visit to make the pilgrimage - and I'm only sorry that it's taken me this long to write it up!
It's no secret that I love Asian food. My brother, who lives in Japan, sent Matt and I home with bags full of Japanese treats this Christmas, and every time Matt suggests going out to eat, he knows my first choice will be Asian.
I'm pretty sure this is a factor of the environment I grew up in: my parents shared their first date over Chinese food, and taught us kids to use chopsticks right alongside our knife and fork. When I was a little older, we hosted a Japanese exchange student, Yoko, who taught us how to fold origami flowers, how to make sticky rice, and to eat those little dried fish without grimacing.
I've never actually been to Asia, so I've never tasted real Asian food, but that doesn't stop me talking about it! I hope one day to make the trip, but until then, I'll keep reading books about Asian food, and chasing pork buns and dumplings all over every Chinatown.
Freshly-bolied potstickers
Of course, one of the most Americanized Asian items is the potsticker. These dumplings originally came from China, but are now found, in various forms, across Asia and the rest of the world. The fact that today's recipe comes from Guy Fieri should offer proof of its widespread popularity!
Of all the appetizers we made on New Year's Eve, these were the most fun. My Aunt Amy, sister Rebecca, and I filled and formed the dumplings together, setting up a little assembly line, while Matt and Uncle Dan directed from the sidelines. Sure, the process is a little time-consuming, but its a fun activity to do with friends or kids (be warned, it could get messy!) and the product is definitely worth the effort.
These potstickers were amazing - and we didn't even change the recipe! We did double it, however, and if you love potstickers as much as we do, you should too!
Another day, another tasty appetizer - and unlike yesterday's delicious-but-admittedly-butter-drenched shrimp, today's recipe is New Year's Resolution- and waistline-friendly. Full of flavor and color, this recipe makes a meal out of shredded chicken, chopped veggies, and cooked pasta, all tucked into fresh lettuce leaves.
The recipe comes from Giada De Laurentiis' Everyday Pasta cookbook, with a few changes (of course!), and provides a welcome change of pace from the usual bite-sized or fried appetizer offerings. In fact, this recipe may have changed the way I think about appetizers for good! I'm not sure why I never think to serve salads, pasta or otherwise, as appetizers, but I'll certainly try to incorporate them in the future.
The original recipe calls for the salad to be served with a red wine vinaigrette. Although we made the vinaigrette for our New Year's feast, I should note that everyone preferred the salad without it. Between the onions, the peppers, and lots of fresh parsley, this dish has plenty of flavor of its own, so I'd really recommend not making the vinaigrette. Still, I've provided the recipe for those who'd like to give it a try.
After almost three weeks of very sporadic blogging, I have so many great recipes, reviews and travel tips just waiting to be written up and shared. I'm particularly excited about the reviews (which include a Chicago pizzeria and Matt's all-time favorite restaurant) but since this blog has been a little light on recipes lately, I thought I'd share a few of those first.
We're teetering on the trailing edge of a season of holidays, but that doesn't mean you need to put away your champagne cork or trade in your delicate finger foods just yet. In fact, those appealing appetizers are just the thing to keep you in a party mood all year round! I'm always amazed at how a simple appetizer can transform a meal into an event; this year, our New Year's dinner was a tapas-style feast of appetizers at the house of my aunt and uncle in Chicago. Over the next few days, I'll be sharing a few of these appetizer recipes that are just as perfect for everyday as for holidays.
Look at that garlicky goodness!
Today's dish is a rich, buttery serving of shrimp from the Guy Fieri Food cookbook. Now, I've seen a few episodes of Diners, Drive-Ins and Dives, and even eaten at a few of the featured locales, but I'd never made one of Guy's recipes, so I was excited when my aunt and uncle picked this one out. Plump shrimp, oven-cooked to near-translucent doneness, and drenched in a rich sauce of spices, seafood stock and butter is just my kind of thing. The sauce also calls for a large amount of beer, which we reduced, and some Louisiana-style hot sauce, which we omitted (by accident!) - and to be honest, I'd make it exactly the same way again. Okay, so ours may not have been 'Louisiana BBQ,' but it was delicious!
So this was the recipe I'd intended to share on Wednesday, until Blogger ate my post - recipe, photos and all. Perhaps you should take that as a sign of how delicious it is? But seriously, things worked out for the best because Wednesday ended up being unseasonably warm and sunny (it reached 70°F - in December!) and today is, once again, cold and wintry and pouring down rain. In short, it's the perfect day for a mug of this winter warming soup.
Packed with nutrient-rich cabbage and antioxidant-laden stewed tomatoes, this soup is a deliciously powerful tool against the cold and flu season. It's also full of carrots, onions, and garlic, all floating in a rich vegetable broth. Cabbage soup may have gotten bad rap ever since the introduction of the crazy Cabbage Soup Diet, but this is no tummy-rumbling, starvation-rations, diet soup. The addition of pearled barley makes it hearty and filling, without compromising any of the health benefits.
This is a bit of a long post, but stick with it! It's definitely a feel-good story (and who doesn't like those this time of year?), with a couple of fun videos...and it features pizza - what more could you want?
It's a little after 2pm on a Saturday and we've just caught the tail-end of the lunch crowd at Nick's Pizza & Pub in Crystal Lake, IL. Though it's still pretty busy inside - the day's nonstop drizzle is doing little to keep loyal patrons away - the late-afternoon lull is good news for me, because it means a chance to tour the kitchen of this unique local eatery. We're here to celebrate my cousin Ethan's birthday, but the visit also gives me a chance to check out a restaurant that has won a place in local - and national - lore.
On a local scale, Nick's is famous for the crispy, thin crust pizzas it's been serving since 1995, and for juicy Italian Beef cooked on site, from scratch, and according to a 35-plus year-old recipe that the owner, Nick Sarillo, inherited from his father's Chicago beef stand. Nationally, Sarillo's two-of-a-kind restaurant (there's a sister location in nearby Elgin, IL) has garnered positive press for his uniquely successful business model.
In an industry plagued by up to 200 percent annual employee turnover, Nick's has a retention rate of 80 percent. Each location is operated by around 100 employees. For those not impressed by numbers, that's a whole lot of happy workers - one of whom is my cousin, Ethan. I don't know too many other employees who'd be excited to take their family to their workplace on their day off - especially when that day is their birthday - but that, it seems, is part of what makes Nick's so special.
According to Inc. com, the popularity and success of Nick's is largely due to Sarillo's 'strikingly effective' management strategy, which encourages employees to take an active and personal interest in the well-being of the company. But it's not just the employees who are invested in the future of Nick's; after years of supporting the community with fundraisers and charitable donations (their menu puts actual dollar amount at over $72,000 last year alone), this year Nick's turned to the community for a little support of its own.
Plagued by financial woes as a result of overbuilding, the state of economy, and nearby road construction, Sarillo made a risky move in September, sending an e-mail to all 1,600 members of his Frequent Guest Program. He used the message to highlight the shaky financial situation of the company and to ask, not for handouts, but for increased business. What could have been the nail in the coffin for a less community-minded organization turned out to be Nick's saving grace; the customers turned up in droves, doubling the expected revenue in the first week.
Their enthusiasm bought Nick's some time, but the restaurant isn't entirely free and clear, yet - in fact, they're still 25% short of their end-of-year goal (you can track their progress here, on the official Nick's Pizza & Pub website). Of course, the community is still responding - it's one of the reasons Ethan decided to celebrate his birthday there...which brings me to the real 'heart' of this post: my tour of Nick's at Crystal Lake and, of course, the food. Enough about the business, let's talk pizza!
The Nick's experience starts as soon as you walk through their 9-foot-fall, heavy-as-lead wooden doors. Aside from the electric signs outside, the place looks like it's been here for much longer than 16 years - and that's because parts of it have. The cobblestones outside the building come from the streets of old Chicago, and the massive building itself is made from a reclaimed, Crystal Lake dairy barn. Inside, it has all the rugged charm of a hunting lodge or mountain retreat. Antler chandeliers hang from the exposed beams of a vaulted ceiling and animal busts adorn the walls. A huge stone fireplace provides a focal point in the center of the room and, decked out for Christmas, the place is surprisingly cozy and festive.
Our party is large, so while everyone is getting settled, Ethan arranges for my tour with manager, James Corsiglia. After a brief introduction, James takes me on a quick tour of the restaurant floor before taking me into the kitchen. At Nick's, the kitchen is the 'Heart of the House' - a sentiment to which I can certainly relate, even if my kitchen isn't nearly as clean and efficient.
And efficiency seems to be a watchword at Nick's; pizza makers are trained to top pies with exactly 60 pieces of sausage in under a minute, and the stone shelved ovens cook each pizza to crispy, golden perfection in only 15 minutes. Such speedy baking requires high temperatures (around 550°F) so even on a chilly November day, the kitchen is sweltering. Amazingly, the employees seem more than able to handle the heat - I'm introduced to each one by name, and all of them are smiling!
The kitchen is set up in stages and each employee has a dedicated job to do. Tasks range from working in the salad prep area, or prepping trays of dough, to topping the pizzas, or pulling them out of the huge ovens. Later, Ethan explains that each task requires extensive and specific training, leading to a certification. After an employee passes a certain number of certifications, they trade in their tan hat for a red one (which comes with a pay raise) and, eventually, after every certification is passed, the red one is exchanged for the black hat of a 'Pizza Pro'.
On our tour, James shows me the trays of dough balls, standing ready for the dinner rush. They'll empty 32 trays, of 15 balls each, in a single day. He points out the ingredients, which are ordered frequently, and in small batches to ensure freshness. The sausage used on pizzas like the Nick's Special (a signature pie loaded with cheese, sausage, onion, mushrooms and green peppers) is custom blended for Nick's.
By the time we finish in the kitchen, I've exhausted my supply of questions and worked up quite an appetite, so it's a good thing that Nick's provides plenty of Virginia peanuts for snacking. Back at the table, everyone is cracking the nuts and tossing the shells on the floor - it's all part of the fun at Nick's and adds to the general atmosphere. We order drinks (their pitcher of cherry Pepsi comes with actual maraschino cherries!) and wait for our pizzas.
The Nick's Special
When the pies arrive, piping hot and smelling like heaven, we descend on them almost before I can get any photos! I manage to snatch a few of the Nick's Special, as well as the Double Decker version (two layers of crust and toppings layered over each other) and the Mexican pizza, but the Bacon pizza, a favorite with Ethan and his friends, disappears too rapidly for a Kodak Moment.
The Mexican Pizza
The crust on each pie is thin and crisp, and every pizza is deliciously saucy - a combination that reminds me of pies I've tasted on the streets of Italy. I prefer this kind of pie to deep dish, which is occasionally too dense and sloppy for my liking, and even the Double Decker is crisp and perfectly cooked.
Look at that baaaaaacon - and the beautifully braided crust on the Double Decker
Although I'm not a fan of peppers, I like the way Nick's slices theirs - long and very thin - so that I even end up leaving a few on my piece of Nick's Special, much to Matthew's disappointment. The Mexican is a great change of pace, and it really does taste like tacos on a pizza (which is a surprisingly good thing!), but my favorite is the bacon. It has the perfect ratio of toppings to cheese and, of course, it has bacon - how could anything else compete?
Yes folks, that's bacon pizza - served on one of Nick's biodegradable plates
We only order pizza on this visit, but I've heard great things about their Italian Beef and I plan to sample it for myself, next time we're in town. Their beer nuggets - fried balls of garlic and parmesan encrusted pizza dough - also garner rave reviews, and for those who like their sweets, there's the Moose Madness shake and even gelato, to further cement any comparisons to an Italian pizzeria.
Printed on the back of each menu is a clearly defined purpose, a summary of the 'Nick's Experience' which is to provide "this community [with] an unforgettable place; to connect with your family and friends, to have fun and to feel at home." Judging by our experience, I'd say they succeed, so if you find yourself in the Crystal Lake or Elgin area, take your family on over to Nick's. Of course, my endorsement isn't entirely altruistic - I want there to be a Nick's to come back to, next time I'm in town!
Today's post is a bit of a teaser. You see, I'm working on a post that I'm pretty excited about, but because I want to be sure to do it justice, it's taking a little longer than I'd intended. I'm having fun doing the research, but I know that in the meantime bellies are getting hungry, mealtimes are approaching, and folks are looking for recipes. So, to tide you over until that post is ready (and as a little foretaste of what is to come), I'm sharing a version of our favorite white pizza.
Our white pizza is based on a 'sauce' of olive oil, garlic, and Italian spices (with a splash or two of my precious truffle oil thrown in on occasion). The absence of traditional tomato sauce lets the individual flavors shine through, and the thin crust keeps the pie from being bland and doughy. Although we've made our own dough in the past, I have to confess that we often make this recipe with store-bought dough for a quick, weeknight feast. As with most things, there's nothing better than homemade (so you should make your own dough if you can), but it's the toppings that really make this meal special.
Of course, you shouldn't feel limited to the toppings I've mentioned; sometimes we add spinach, chicken, sausage, or even whole, fat cloves of roasted garlic to our pizza. You can also change up your cheeses, substituting mozzarella, parmesan, or others for the more strongly-flavored blue. I've always thought that pizza is the perfect medium for expression in the kitchen, and I've never met one I didn't like (okay, almost never), so treat this recipe as a guideline and give yourself permission to experiment!
I hope you all had a great Thanksgiving! Matt and I took a trip up to Chicago to meet my new little nephew and spend the holiday with family. We played games, stuffed ourselves with desserts and feasted on lots and lots of turkey. I'm still nursing a bit of a tryptophan hangover, so while everyone else is still talking turkey, I'll share one last recipe for transforming leftover ham!
I was so proud of myself for writing up this recipe over the holiday weekend (I rarely get the chance to write up posts ahead of time, but I knew I'd be busy unpacking today) - and then I accidentally deleted it this morning, so you'll be getting a bit of a condensed version!
Thank goodness, then, that this dish is incredibly simple; tender chunks of chopped ham, shredded cheddar cheese, home-fried potatoes and a bit of egg for binding. This may sound like the perfect leftover ham breakfast, but it's also great for lunch or dinner... or a post-Thanksgiving snack!
To say that Matt and I have different tastes in food would be an exercise in understatement. Before we met and married, my at-home diet was practically vegetarian; Matt's motto could easily be 'if it doesn't have meat, it's not a meal.' While his idea of a great steak is a T-bone, mine is tuna. His favorite item on the spice rack is crushed red pepper, mine is vanilla extract. My favorite desserts are filled with spices or laden with fruit; his are filled with chocolate and laden with...more chocolate.
Sometimes I wonder how two people with such different tastes could have ended up together. You could say it's a case ofto-may-to, to-mah-to (though that's the one thing on which we can agree - we both hate raw tomatoes!), but we make it work. I've grown used to preparing more meat, for our shared meals at least, and Matt has even learned to enjoy a dessert or two that doesn't involve chocolate. Of course, there are a handful of cases where compromise just isn't an option, where it's easier to make two completely different meals than to make the necessary modifications or to 'grin and bear it.' We like to call those cases 'His-n-Hers Meals.'
Thanks for being patient with me! I know I owe you all at least a couple of posts, but I spent this weekend in Chicago visiting my sister (yes, the one I helped move from NYC in August) who should be delivering our family's newest addition very, very soon! It was a great visit and we're all very excited, but it didn't leave much time for blogging.
To make up for my negligence, I have a really great recipe for you today- one that's very special because it's one of Matt's signature dishes. I'm fortunate to have a husband who not only knows his way around a kitchen, but actually enjoys cooking, and though I make the majority of meals in our house, I really look forward to the ones made by Matt. For one thing, he rarely cuts back on the tasty things (like cheese, butter, or sugar) in an attempt to health-ify recipes like I do - and the results are always mouthwatering. This quiche is no exception.
We sometimes change up the flavoring and ingredients a little (substitute bacon for sausage, add some peppers or mushrooms - that kind of thing), but the basic recipe is always the same. Also, we typically use a pre-made crust in the interest of saving time on weeknights, but you could easily make your own. I'd recommend blind baking for a few minutes beforehand to prevent sogginess!
Sausage and Spinach Quiche
1 9-inch pastry shell, unbaked
1 cup shredded Cheddar or mozzarella cheese (a mix works great!)
1 cup crumbled pork or turkey sausage, cooked
1 package (10 oz) frozen chopped spinach, thawed and drained
1/2 medium onion, finely chopped
2 large eggs
3/4 cup milk
2/3 cup mayonnaise
1/4 teaspoon salt
pepper and seasonings, to taste
Pre-heat oven to 350°F (you can pop your unbaked crust into the oven for 10-15 minutes at this point, if you wish - I recommend it!). Sprinkle 1/4 cup cheese into the cooled pastry shell. Set aside.
In a small bowl, combine sausage, onion and cheese and spoon sausage mixture into the pastry shell. Beat eggs, milk, mayonnaise, salt, pepper and desired seasonings in another bowl. Pour over the filled pastry crust. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Cool at least 20 minutes before serving. Serve warm or cold.
Although the restaurant offers other classic staples of Italian fare, the pizza is definitely the main attraction. Unlike some of the other Chicago deep dish hotspots (I won't go into the rivalries here!), Giordano's specializes in stuffed pizza - not stuffed crust, stuffed pizza.
