It's OCTOBER- you know what that means- OKTOBERFEST!We're celebrating with a local church festival and at the New Orleans Deutsches House- a local tradition since 1928!
Tradition also applies to Berghoff's Restaurance in Chicago-it was founded in 1898 (!!!) as a beer cafe/bar (boy was he ahead of his time or what?) . They added food and a restaurant soon took over the 'bar' and by 1950 they occupied FOUR floors of their building! Now the 4th generation is carrying on the tradition, and tweeking things a little!
The Berghoff Café Cookbook by Carlyn Berghoff is a collection of comfort food/simple recipes served at the well-known Chicago cafés. In addition to current customer favorites, the book shares some of the time-tested recipes created by the restaurant's founder, Herman Berghoff over a century ago. They've been modernized a bit to reduce calories and prep times, but the flavors that have made The Berghoff Cafés such a success aren't compromised in the slightest. When looking through the book I was surprised by how MANY recipes are SO similar to the ones in our family- it truly is a modernization of old recipes!
So in the spirit of Oktoberfest-here's their/our family (it's the SAME) recipe for Lyonnaise Potatoes and Coleslaw- 2 recipes that are Oktoberfest traditions in our family!
Lyonnaise Potatoes
Ingredients
- 1 1/2 pounds russet or Yukon Gold potatoes, sliced diagonally lengthwise, 1/8 inch thin
- 4 tablespoons olive oil
- 3 medium to large yellow onions, sliced 1/8 inch thick
- 2 tsp Kosher Salt
- 1 tsp ground white pepper
- 1/4 cp finely chopped flat-leaf parsley
Directions
Preheat the oven to 400 degrees F.
Place the potatoes, 2 tsp of the olive oil, 1 tsp of the salt and 1/2 tsp pepper in mixing bowl. Toss well to coat, set aside.
In different mixing bowl, place 2 tsp of the olive oil, 1 tsp of the salt and 1/2 tsp of pepper. Toss well to coat and set aside.
Spray 12" non-stick oven proof saute pan lightly with cooking spray, and heat over med-high heat. Add the onions, and saute until caramelized, not burned, about 10-15 minutes. Transfer to large plate and set aside.
Spray the same saute pan lightly and over low heat, layer pan with 1/2 of the potato slices, in an overlapping spiral to cover the bottom of the pan. Spread onions evenly over this layer. Top with remaining potato slices , in the same overlapping spiral. Press down evenly with a spatula.
Place the pan in the oven and cook, uncovered, til the top is golden about 35-40 minutes.
Remove the pan from the oven. Let sit for 5 minutes. Using a non-stick spatula, carefully loosen the edges and the bottom, and gently lift the potato cake out of the pan and onto large serving plate or cutting board. Sprinkle with parsley. Slice the lyonnaise into 8-10 slices.
Note: you can increase this and make a larger cake pan for pot lucks or large family events. The recipe is SIMPLE, and EASY, but is SO filling and comforting! AND it's budget conscious!
For those cheese lovers out there, you can also add cheese to the top for the last 5-10 minutes of baking.
Traditional Coleslaw:
While coleslaw has been around since Roman times, the way we eat it, with the mayonnaise dressing is new-it didn't come around til the 18th century! This is the recipe that Berghoff's has used since 1914. I think we've had the same recipe in our family just as long! When made up, it will keep in the fridge for 3-4 days.
Ingredients
- 1/4 cp mayonnaise
- 3 tbsp apple cider vinegar
- 2 tbsp sugar
- 2 tbsp Dijon mustard
- 1 lb finely shredded green cabbage
- 1 cp finely shredded red cabbage
- 1 cp finely shredded carrots
- salt and pepper to taste
Directions
Add cabbage and carrots, toss til well mixed and coated with dressing. Season to taste with sale and pepper. Cover and chil for 2 hours before serving.
Note: If you use the shredded cabbage already done in the bags in the produce section, you'll be done in less than 5 minutes!
Love the potatos!
ReplyDeleteThe potatoes sound great! If I wanted to double it, do I have to use 2 skillets or could I do it in 2 non-stick round cake pans?
ReplyDeleteLisa, you can do it in the cake pans, or use a 8x10 pan pan- that's what we use for pot lucks/oktoberfest-easier to stretch it that way. Just double up on your amounts.
ReplyDelete