Berghoff Family Recipes for Simple, Satisfying Food
by Carlyn Berghoff, Nancy Ross Ryan
Size: 8 x 10 in.
Page Count: 176 pages
by Carlyn Berghoff, Nancy Ross Ryan
Size: 8 x 10 in.
Page Count: 176 pages
by Carlyn Berghoff, Jan Berghoff, Nancy Ross Ryan
Size: 8 x 10 in.
Page Count: 288 pages
“Carlyn Berghoff describes her approach as “tradition with a twist”, adding more modern fare while still serving her family’s long-time classics. She and her mother, Jan, co-authored “The Berghoff Family Cookbook“. Carlyn Berghoff’s second cookbook, “The Berghoff Cafe Cookbook: Berghoff Family Recipes for Simple Satisfying Food“, includes more classic recipes from the restaurant founded by her great-grandfather Herman Joseph Berghoff.” ––Midwest Guest http://www.midwestguest.com/2010/01/dining-at-the-berghoff-in-chicago-illinois.html
“The recipes represent the full range of Berghoff Café food. The book starts with a chapter on bar snacks, followed by soups, sandwiches, salads, side dishes, a chapter featuring the café’s daily specials, one with its relatively new pizzas, and desserts from “yesterday and today.” There is a lot more useful information on food and food history than we were expecting from a restaurant cookbook (to tell the truth, we weren’t expecting much or any useful information, just a bunch of recipes mixed in with a little nostalgia, so we were delighted with the scope of this book). ” ––O Chef http://www.ochef.com/reviews/0740785141.htm
“Giving a modern twist to old-fashioned German comfort food, [Carlyn Berghoff] says, “My aim is to present simple, healthy ideas that encourage people to cook.”As a great-granddaughter of Chicago’s venerable German food and beer family, Berghoff has an array of relatives and more than a century of family restaurant lore from which to draw material and recipes. Added to that is her own expertise, grown from college chef training, years of running the Berghoff Catering and Restaurant Group and cooking at home for her family, so her book is heavy on practical, economical dishes that are easy to make and nutritious.” ––Vernon Hills Media http://www.pioneerlocal.com/vernonhills/lifestyles/food/1875330,pioneer-press-berghoff-111209-s1.article
“This cookbook is full of recipes for things we all know well; food we have eaten with our families as children and as adults. Dishes that bring comfort and are ’simple and satisfying’ like the cover promises. … The Berghoff Café Cookbook offers recipes across the food gamut from bar snacks to paninis and pizzas to yummy desserts. … I’d recommend this book to anyone looking for straightforward, comfort food pure and simple. It’s all there. Nothing fancy; nothing pretentious.” ––1 Hundrews Miles http://1hundredmiles.blogspot.com/2009/10/review-berghoff-cafe-cookbook.html
“Family is everything, and so is food when it comes to the Berghoff family. The Berghoff Cafe food and drink, originated by Herman Berghoff more than 110 years ago, is the foundation of Berghoff tradition carried on today by great-granddaughter Carlyn Berghoff. Cafe fare is simple and satisfying, nothing fancy, and not at all fussy. … The eighty recipes plus variations in The Berghoff Cafe Cookbook represent the full range of Berghoff Cafe food. … The recipes you’ll find in this book are easy to prepare, look great on the plate, and are a pleasure to eat.” ––My Imaginary Kitchen http://www.imaginary-kitchen.com/2009/10/27/the-berghoff-caf-cookbook-berghoff-family-recipes-for-simple-satisfying-food/
“Founded in 1898, The Berghoff Café serves German food in an Old World ambience in Chicago. The cafe is now run by fourth-generation restaurateur and caterer Carlyn Berghoff. She offers 85 of the restaurant’s recipes, plus variations, in “The Berghoff Café Cookbook: Berghoff Family Recipes for Simple Satisfying Food“” ––Modesto Bee http://www.modbee.com/life/taste/story/900933.html
“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
Family is everything, and so is food when it comes to the Berghoff family. The Berghoff Café food and drink, originated by Herman Berghoff more than 110 years ago, is the foundation of Berghoff tradition carried on today by great-granddaughter Carlyn Berghoff. Café fare is simple and satisfying, nothing fancy, and not at all fussy. You can still enjoy this same kind of food today at Chicago’s Berghoff Café, either downstairs on
Adams Street or at O’Hare International Airport.
The café food is built upon three principles that work in the restaurant as well as at home: reuse, recycle, and reinvent. The Berghoffs reuse their basics and waste nothing, so potatoes become Mashed Potatoes, Lyonnaise Potatoes, hash browns, Potato Salad, oven-roasted potatoes, potato pancakes, Potato Soup, french fries, and Smoked Sausage and Potato Pizza. They also recycle perfectly wholesome cooked foods so Herb-Roasted Turkey Breast stars in the Turkey Reuben, but there’s also enough left for the Turkey Okra and Rice Soup and more. And the Berghoff Café pizzas are great examples of how they reinvent dishes. The crusts have added seasonings and herbs, and are spread with olive oil and mustard or olive oil and garlic, for added crispness and flavor. Then they top them with their signature ingredients creating Brat, Kraut, and Onion Pizza with Swiss Cheese and Caraway Crust.
The eighty recipes plus variations in The Berghoff Café Cookbook represent the full range of Berghoff Café food. There are recipes from Great-grandfather Herman’s café, updated for today’s cook so they require less time and have fewer calories, alongside selections from today’s café menu and customers’ very favorite soups, salads, sandwiches, pizzas, and desserts. The recipes you’ll find in this book are easy to prepare, look great on the plate, and are a pleasure to eat.
Carlyn Berghoff McClure, CEO of the Berghoff Catering & Restaurant Group, is the fourth generation to continue the Berghoff legacy of serving great food and entertaining guests. She is an author, a chef and restaurateur, a caterer, and a wife and mother. She is a graduate of the Culinary Institute of America and now operates out of Chicago’s century-old Berghoff building, her base for off-premise catering. She also runs the restaurant, the bar, and the historic café, and she is the coauthor of The Berghoff Family Cookbook. She has been married for fifteen years to Jim McClure, and the couple has two daughters and a son.
Nancy Ross Ryan served as the writer for The Berghoff Family Cookbook. She is the founder of Fresh Food Writing in Chicago, Illinois, and specializes in food writing and recipe development.
One bite of this coffee cake takes me back to my childhood. I ate this often at the café and even more often at my grandmother Carlyn’s home, where there was always a big pan of freshly baked coffee cake in the kitchen just waiting to be cut.
1 ¼ cups granulated sugar
8 ounces cream cheese, softened
¼ pound (1 stick) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 ¹⁄3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup milk, at room temperature
¾ cup dried cherries
Preheat the oven to 350°F.
To prepare the batter: In a mixing bowl, combine the sugar, cream cheese, and butter on medium speed until creamy. Add the eggs and the extracts, and continue to mix until creamy.
In a medium-size bowl, combine the flour, baking powder, baking soda, and salt. With the electric mixer on low speed, stir the dry ingredients into the creamy mixture just until a dough forms. Add the milk and mix until just incorporated. Stir in the dried cherries by hand.
To prepare the streusel topping: In another medium-size bowl, combine all the streusel ingredients and mix to combine.
Grease and flour a 9 by 13-inch baking pan. Pour the cake batter into the pan and spread evenly. Sprinkle the top of the cake batter evenly with the streusel topping. Bake until a wooden toothpick inserted into the center comes out clean, about 40 minutes.
²⁄3 cup brown sugar
²⁄3 cup all-purpose flour
1 tablespoon ground cinnamon
6 tablespoons unsalted butter, softened
1 cup sliced almonds
Let the pan cool on a rack to room temperature. Remove from the pan when cooled. To serve, slice (3 by 4) into twelve pieces and serve, or wrap in plastic wrap and store in the refrigerator.
Substitute raisins or dried cranberries for the dried cherries.
From The Berghoff Café Cookbook: Berghoff Family Recipes for Simple, Satisfying Food by Carlyn Berghoff and Nancy Ross Ryan
Berghoff spaetzle are special because we use so many eggs and we cook our spaetzle in chicken broth for additional flavor. The traditional Old World recipe for spaetzle was to use one egg for every person to be served, plus one egg for good measure. Spaetzle dough is pushed through holes in a spaetzle maker into simmering broth below and cooked just until tender. You can also push the dough through a large colander set over the broth. You can mix spaetzle the quick way in a food processor, or the traditional way by mixing by hand in a large bowl. Either way, it’s important to let the dough rest for 30 minutes before cooking. You can save any of the leftover cooking broth, refrigerate it, and add it to soups and stews. Spaetzle can also be cooked in water. A cooked spaetzle looks like a tiny, short dumpling about the size of the top joint of your little finger.
9 large eggs, slightly beaten
1 tablespoon powdered chicken soup base, or 1 chicken bouillon cube, pulverized
¹⁄8 teaspoon baking powder
1 teaspoon kosher salt
¼ teaspoon ground white pepper
3 cups all-purpose flour
3 quarts chicken broth or water
1 tablespoon canola oil
To mix in the food processor: In the work bowl of a food processor fitted with the steel blade, place the eggs, chicken soup base, baking powder, salt, pepper, and flour. Process for 15 seconds. Remove the lid, scrape down the sides with a spatula, replace the lid, and process just until a smooth batter forms, about 15 additional seconds. Transfer the batter to a 1-quart pitcher with a lip. Cover with plastic wrap and let rest for 30 minutes.
To mix in a bowl: In a 3-quart bowl, combine the eggs, chicken soup base, baking powder, salt, pepper, and 1 cup of the flour. Stir or whisk until the flour is absorbed and the batter is smooth. Add the second cup of flour in small batches and stir or whisk until the batter is smooth and thick. Repeat with the third cup of flour. Transfer to a 1-quart pitcher with a lip. Cover with plastic wrap and let rest for 30 minutes.
Even people who have never enjoyed the schnitzel or the strudel at the Berghoff will love reading the history of the Berghoff family, a fixture in Chicago for more than 100 years. With the book’s simple recipes adapted to the home kitchen, anyone can now cook and serve all the famous Berghoff dishes.
At long last, fans of the famous Berghoff Restaurant in Chicago have what they’ve been waiting for: The Berghoff Family Cookbook: From Our Table to Yours, Celebrating a Century of Entertaining (Andrews McMeel Publishing, $29.95, September 2007) by Carlyn Berghoff and Jan Berghoff with Nancy Ross Ryan.
Even people who have never enjoyed the schnitzel or the strudel at the Berghoff will love reading the history of the Berghoff family, a fixture in Chicago for more than 100 years. And everyone will love the traditional Berghoff recipes—including the never-before-published recipe for Creamed Spinach—as well as favorites from fourth-generation Carlyn Berghoff’s Artistic Events catering company.
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