French or British Chicago

It took so long to post about our trip to New York (which I swear I am almost over, though my attention to fashion is still 20% higher than before the start of the trip), that I've fallen behind on the fun stuff we're doing here. . .

Last Sunday, the temperature in Chicago spiked and all of the snow in the city melted contributing to a European strength fog that dimmed and hushed our neighborhood.


And because of the warmer than usual temperatures and the surprising weather event outside, I decided to crack open Simone and Ines Ortega's 1080 Recipes and make a Spanish treat for dinner--Galician Pie:

You mix up the dough right on the counter top (I could have done it in the food processor, but when weather change inspires fancy cooking, you really should let it all be a challenge).

Pretty Galician pie. The innards are ridiculous--chicken, Chorizo, a third sausage of your choosing, plus "rustido" (a savory/sweet vegetable base of onion and garlic and seasoning), blackened and peeled red peppers, and I added blanched spinach and tiny fried potato cubes.

Even prettier when fully cooked.

The dough part of this recipe was a little disappointing. Not very much flavor--and that's not what you want to discover when you look back on the 20 minutes of kneading the dough needed to be ready for rising. Otherwise, it was amazing. . .