The Berghoff Family Cookbook: From Our Table to Yours, Celebrating a Century of Entertaining

The Berghoff Family Cookbook: From Our Table to Yours, Celebrating a Century of Entertaining

Carlyn Berghoff

Language: English

Pages: 288

ISBN: 0740763628

Format: PDF / Kindle (mobi) / ePub

Where schnitzel meets ahi tuna for a beer." --New York Times

In The Berghoff Family Cookbook, the fourth generation of Chicago's Berghoff clan presents traditional favorites from the city's famed Berghoff Restaurant alongside contemporary culinary creations.

The history of Chicago's Berghoff Restaurant spanned three generations and 107 years. It was one of America's oldest family-owned restaurants. To commemorate such a rich culinary history, Carlyn Berghoff and her mother, Jan Berghoff, collected 150 of the restaurant's most popular recipes, including classics such as Creamed Spinach, Berghoff Rye Bread, and Wiener Schnitzel. They paired them up with more contemporary offerings such as the Shrimp Martini, Grilled Vegetables with Red Pepper Aoli, and Brie and Raspberry Grilled Cheese Sandwiches to create The Berghoff Family Cookbook: From Our Table to Yours, Celebrating a Century of Entertaining.

* Recipes are presented alongside tempting four-color photographs and informative sidebars that offer tips on dressing salads, serving soups, pairing culinary flavors, and more.

* The book's introductory narrative tells the Berghoff family's story and introduces the next generation of the Berghoff legacy.

Fourth-generation entrepreneur Carlyn Berghoff operates her own catering company, Artistic Events, out of the famous Chicago building at 17 West Adams. She has also opened 17/West at the Berghoff, more casual fare is still offered at the downstairs Cafe, and the Berghoff Cafe still operates out of locations at O'Hare International and Midway airports. 

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fresh lemon juice 1 tablespoon all-purpose flour ½ teaspoon salt 1½ cups shredded fontina cheese Preheat the oven to 325°F. Spray a 10-inch springform cake pan with nonstick cooking spray. Sprinkle the bread crumbs evenly over the bottom of the pan. In a small skillet, heat the olive oil. Add the onion, garlic, and pepper, and sauté for 4 minutes, stirring often. Remove from the heat and let cool completely. Using an electric mixer fitted with the paddle attachment, gently mix the cream

family has a copy of is from 1914. What it tells us about soup is two-fold: First, Berghoff’s offered only two soups—Clam Chowder and Mexican Chili Con Carne, each listed at twenty-five cents. Second, the now-standard practice of serving two sizes of soup—cup and bowl—had not yet been introduced. In 1914, soup was served by the bowl. By 1932, you could have Chicken Okra with Rice or Homemade Noodle Soup by the cup (15 cents) or the “large bowl” (20 cents). Unless, of course, you ordered the

gravy. The brown roux is optional, but we always include it. 2 tablespoons vegetable oil 4½ pounds beef ball tip or eye of round 2 cups diced onion 1½ cups diced celery 1½ cups diced carrots 2 bay leaves 1 tablespoon minced garlic 1 teaspoon ground marjoram ½ teaspoon salt ¼ teaspoon ground black pepper ⅛ teaspoon red pepper flakes 6 cups beef broth 1½ cups tomato purée ½ cup red wine ¼ cup A.1. steak sauce 3-4 tablespoons brown roux (optional) (see Note) Heat the oil in a

guests, and supervising staff. Lewis worked in the back—on the food, the menu and innovations, and managing the bottom line. Until his death, even though Lewis and Clement were actively running the restaurant, Herman was at Berghoff’s daily. He died unexpectedly at home on December 31, 1934. During the three decades that the second generation, Lewis and Clement, was at the helm, Berghoff’s was a major destination for not only the food but for the restaurant’s location, central to shopping,

out fun shapes and sizes. Serve with warm maple syrup. FRENCH TOAST STICKS Serves 8 | Okay, when Carlyn says, “Sprinkle French Toast Sticks with powdered sugar and serve with warm maple syrup,” that doesn’t mean you have to eat them with a fork. Sometimes she likes to dip them in the maple syrup (individual containers, please) and eat them with her fingers. Warm the maple syrup in a glass or microwave-safe container in the microwave for a few seconds. 1 (1-pound) loaf brioche or kosher

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