Book information: The Berghoff Family Cookbook

berg family cover 250 Book information: The Berghoff Family CookbookThe Berghoff Family Cookbook

From Our Table to Yours, Celebrating a Century of Entertaining

by Carlyn Berghoff, Jan Berghoff, Nancy Ross Ryan

Price: $29.99
ISBN-13: 978-0-7407-6362-5
ISBN-10: 0-7407-6362-8
Format: Hardcover
Size: 8 x 10 in.
Page Count: 288 pages

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The Berghoff Family Cookbook Reviews

berg family cover 250 The Berghoff Family Cookbook Reviews“I strongly and highly recommend purchasing a copy of The Berghoff Family Cookbook.  Its makes for great reading of the history of the family and the restaurant from the very beginning in the late 1800’s to the end in 2006.  You also have the added benefit of including an abundance of the family recipes.  If you are a cook (or are following my path to become one), this book is a must.” ––Culinary Dad http://culinarydad.wordpress.com/2009/08/11/the-berghoff-family-cookbook/

“Overall, The Berghoff Family Cookbook is a really great find, and I am so glad I had to opportunity to try it out. This exceeded my expectations by a mile, and I really am looking forward to trying out more of their recipes. If the rest of the recipes are as enjoyable and authentic as those I have tried so far, then this will be a serious contender for my keeper shelf for sure. Highly recommended.” ––Lavender Blue http://heatherfeather-lavenderblue.blogspot.com/2009/08/cookbook-review-berghoff-family.html

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Creamed Spinach

spinach 2501 Creamed SpinachFrom The Berghoff Family Cookbook: From Our Table to Yours, Celebrating a Century of Entertaining, by Carlyn Berghoff, Jan Berghoff, and Nancy Ross Ryan

Makes 5 cups/Serves 8

One of the dishes that made Berghoff’s famous, Creamed Spinach was put on the menu around 1945 by our Swiss then-executive chef Karl Hertenstein, and has been there ever since. Up until now, the recipe, although simple, has been our secret. We made everything “from scratch” in Berghoff’s kitchen—except the Creamed Spinach. Because spinach is so bulky when fresh and shrinks to almost nothing when cooked, we have always made our enormous daily quantity from frozen spinach. Frozen spinach is minimally processed: quickly blanched, drained of excess water, then flash frozen. If you want to try making our recipe from fresh spinach, we have included a recipe. But we bet that, side by side, you can’t taste the difference.

2 cups half-and-half
1 cup milk
1 1/2 teaspoons chicken base, or 1 cube chicken bouillon
1/2 teaspoon Tabasco sauce
1/2 teaspoon ground nutmeg
1/4 teaspoon granulated garlic
1/8 teaspoon celery salt
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Shrimp Martini

shrimpmartini 250 Shrimp MartiniFrom The Berghoff Family Cookbook: From Our Table to Yours, Celebrating a Century of Entertaining, by Carlyn Berghoff, Jan Berghoff, and Nancy Ross Ryan

Serves 8

If Grapes Rolled in Goat Cheese is one of Paul Larson’s biggest hits, this is his biggest claim to fame. Paul is the executive chef for Carlyn’s catering company, Artistic Events. When the mashed potato fad of the ’90s was in full swing, and fine dining restaurants were serving skin-on lumpy mashed potatoes, this was his answer. At family parties, we serve it in plastic martini glasses.

Mashed potatoes

4 large Idaho potatoes
1/2 cup half-and-half
3 tablespoons salted butter, softened
1/2 teaspoon salt
1/4 teaspoon ground white pepper

White wine sauce

1 cup dry white wine
1/4 cup heavy whipping cream
12 tablespoons (1 1/2 sticks) salted butter, softened
Ground white pepper

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