Carlyn Berghoff - The Berghoff Café Cookbook: Berghoff Family Recipes for Simple, Satisfying Food

F amily is everything, and so is food when it comes to the Berghoff family. Now fans and home cooks get a taste of the wonderful and historical fare from the famed Chicago-based cafes in The Berghoff Caf Cookbook: Berghoff Family Recipes for Simple, Satisfying Food.

Founded in 1898 by Herman Berghoff, the Berghoff Caf has come to symbolize the American dream and the joy that comes from sharing food with family and friends. Today, the tradition lives on with Hermans great-granddaughter Carlyn Berghoff in her new collection of classic dishes, many with a modern twist.

The caf food is built upon three principles that work in the restaurant as well as at home: reuse, recycle, and reinvent. Potatoes become Lyonnaise Potatoes, Potato Soup, and much more. Herb-Roasted Turkey Breast also stars in the Turkey Reuben. Pizza is reinvented by topping it with Berghoff signature ingredients creating Brat, Kraut, and Onion Pizza with Swiss Cheese and Caraway Crust.

The eighty delicious recipes plus creative variations in The Berghoff Caf Cookbook represent the full range of Berghoff Caf food. There are recipes from Great-grandfather Hermans caf, updated for todays cook so they require less time and have fewer calories, alongside selections from todays caf menu and customers favorite soups, salads, sandwiches, pizzas, and desserts. Color photography and interesting historical and cooking-related sidebars complete the book. The recipes youll find in The Berghoff Caf Cookbook are easy to prepare, look good on the plate, and are simply so good to eat.

OTHER BOOKS BY CARLYN BERGHOFF
WITH NANCY ROSS RYAN

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

The Berghoff Caf Cookbook text copyright
2009 by Carlyn A. Berghoff. Photography copyright 2009
Ally Gruener. All rights reserved. Printed in China. No part of
this book may be used or reproduced in any manner whatsoever
without written permission except in the case of reprints
in the context of reviews. For information, write Andrews
McMeel Publishing, LLC, an Andrews McMeel Universal
company, 1130 Walnut Street, Kansas City, Missouri 64106.

E-ISBN 978-0-7407-9069-0

Library of Congress Control Number: 2009005571

www.andrewsmcmeel.com

Designer: Diane Marsh
Food Stylist: Susie Skoog
Photo courtesy of Carlyn Berghoff: xiv
Photography by Ally Gruener

ATTENTION: SCHOOLS AND BUSINESSES
Andrews McMeel books are available at quantity discounts
with bulk purchase for educational, business, or sales
promotional use. For information, please write to: Special
Sales Department, Andrews McMeel Publishing, LLC,
1130 Walnut Street, Kansas City, Missouri 64106.

Thanks to my family:

My husband Jim McClure and my children Lindsey,
Sarah, and Todd, for their love and support

Great-grandfather Herman Joseph Berghoff,
for being an inspiration to us all

Grandfather Lewis Windthorst (Todd) Berghoff,
for taking the helm and steering the Berghoff

Grandmother Carlyn, for her name and her incredible cooking

Great-aunt Vita, for warm memories and
her meringue surprise cookies

Uncle Clement Anthony Berghoff, for making the Berghoff bigger

My father and mother, Herman and Jan
Berghoff, for making the Berghoff great

My sister Julie and my brothers Pete and
Tim, for our childhood together

Carlyn Berghoff McClure

Contents

Acknowledgments

In writing this cookbook, I had the help, support, and guidance of a tremendously talented team:

Lisa Ekus-Saffer, friend and agent; Jean Lucas, Kirsty Melville, and Tim Lynch, keen editor, wise publisher, and expert art director at Andrews McMeel; Blake Swihart and Kathleen Sanderson, friends and recipe architects, Foodservice Solutions; Matt Reichel, executive chef; Enrique Sta Marie (Bong) and Encarnacion Reynozo (Chon), restaurant and catering pastry chefs. These three key members of the Berghoff Group culinary team spent countless hours with me in my kitchen and theirs testing recipes; Ashley Perich, my assistant, who spent just as many hours on the computer on the books behalf; photographer Ally Gruener and her crew: assistant Alyssa Pazdan, digital technicians Brian Eaves and Anthony Tortoriello, lighting technician David Moenkhaus, and prop stylist Carey Thorton; food stylist Susie Skoog; Halls Rental Services, Inc., and BBJ Linen Rentals for the generous use of props and linens; Nancy Ross Ryan, friend and writer. Everyone should be so lucky to have this team.

Carlyn Berghoff

Im not from Chicago, but I consider the Berghoff Caf a home away from home. Whenever I travel to the Windy City, I make a beeline to the corner of State and Adams, where I know that a substantial and tasty meal awaits me. In my case, it is literally food just like Grandma used to make, as both the Berghoffs and I share a Germanic heritage. Serve me a golden-brown, crispy schnitzel with a plate of buttery spaetzle on the side and a tall, foamy glass of ice-cold Berghoff beer, and I am your willing slave.