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Chicago Famous Restaurant Recipes - Yahoo Recipe Search
Food.comThe famous Berghoff's restaurant, in Chicago, closed it's doors this past week after 107 years in business. Their recipes were a closely guarded secret but they did share the ingredient list for their famed creamed spinach. The Chicago Tribune food editors played around with the list and came up with this recipe, which tastes exactly like the spinach at the restaurant.Food.comBob Chinn's is a popular seafood restaurant in the Chicago area that is famous for it's garlic rolls. Everyone gets a basket of these as soon as they sit down. While I've not tried making this recipe, I've eaten the rolls many times. They are decadent, addicting and not for dieters! This recipe was printed in the Chicago Sun-Times several years ago. ****disclaimer on the photo: Those ARE Bob Chinn's garlic rolls but I did not make them, I just photographed, then ate them (at the restaurant).Food NetworkThis famous Chicago casserole is usually attributed to the DeJonghe brothers, restauranteurs and hotel owners who hailed from Belgium. They reportedly served this dish at the Chicago World’s Fair of 1893, although it’s unclear whether they themselves or their chef, Emil Zehr, deserve credit for the original recipe. The casserole is particularly rich and luxurious, hallmarks of popular turn-of-the-century restaurant fare: Shrimp are bathed in a buttery garlic sauce and topped with sherry-coated breadcrumbs spiced with herbs like parsley and tarragon (some versions also include chervil and marjoram). Originally, the shrimp were boiled and then baked, but we think eliminating that step streamlines the recipe and leaves the shrimp more tender. This dish is hearty enough for a main dish but works just as well for an appetizer.Food.comWhen fast-food restaurants first started, their goal was to serve good, old-fashioned, country-style home-cooking. These days, it's the reverse...home cooks try to reproduce fast-food. A recipe such as this is what Colonel Sanders wanted to mass market as good as home-cooking when he established KFC, but this old timey recipe is *nothing* like take-out food. This is NOT a copycat recipe for Colonel Harland Sanders' world-famous Kentucky Fried Chicken. If you are in the mood for take-out chicken, please pass this recipe on by. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Lovely served with griddlecakes, waffles, mashed potatoes or hominy grits. Don't forget the cream gravy! Cooking time approximateFood.comI have mentioned on this site that my Mother was a French Pastry chef at one of the few 5 star restaurants in the Chicago area in the 70's. I learned a lot from her. Especially my love for wonderful cookbooks, like Vincent and Mary Prices "A Treasury of Great Recipes". If you are a collector of fine cookbooks, this vintage book is a must have for the true connoisseur. This wonderful dish, Steak Diane is from the Famous Whitehall Club in Chicago. This dish is done table-side in the club, but not at my house! I have been making this recipe for years and years. It is always a home run and a sure fire way to impress even the fussiest.Food NetworkHouston’s hugely popular spinach-and-artichoke appetizer wasn’t always such a crowd pleaser. It started as a lowly side dish in the mid ’80s, after Houston’s first opened in Nashville, and it came dangerously close to disappearing from the menu altogether until chefs at the restaurant’s Chicago outpost noticed customers ordering it with chips and eating it like a dip. The chefs tweaked founder George Biel’s recipe and gave it a snappy name, Chicago- Style Spinach Dip, and it became an instant hit. Some fans, like Isabel Mondejo from Orlando, FL, can’t get enough of it and wrote to us asking for the recipe. The company wouldn’t divulge its secrets, so the chefs in Food Network Kitchens created this perfect imitation.
