Home-Cooked in Chicago

The Windy City is well-established in history as a city of innovation. From the world’s first skyscraper to the electric dishwasher; Chicago has helped shape the modern world. But the inventions are not limited to brick and mortar, the city also has an insatiable appetite for inventing some very popular and delectable food. Check out these three famous Chicago kitchen-creations that you can make right in your home:

The Brownie: This delicious chocolate treat is enjoyed by people around the world on a daily basis but it first originated here in the Windy City in 1893 during the World’s Fair. Concocted by Bertha Palmer in the Palmer House kitchen; the original recipe is not quite the same as the common boxed variety. Palmer baked the very first batch with crushed walnuts, semi-sweet chocolates and an apricot glaze. If your mouth has started to water: check out the original recipe here to indulge in some sweet Chicago history in your kitchen.

The Chicago-Style Hot Dog: When it comes to their hotdogs. Chicagoans are very protective over their signature style. The complete version of the hot-dog is said to be “dragged through the garden” because of the numerous toppings served. Traditionally it is topped with chopped white onions, a dill pickle spear, sweet pickle relish, tomato slices, pickled sport peppers and a hint of celery salt. What many non-Chicagoans will notice is the absence of ketchup; a condiment that is broadly said to be unacceptable on a Chicago-Style Hot Dog. Preparing the dog can vary but usually falls within hot water, steaming or the grilled version “char-dog” and adding the toppings after.

The Peppernegg Sandwhich: Along with other Chicago-made dishes that can be created at home, this sandwich is another staple that was created during Lent. Comprised of mainly of bell peppers and scrambled eggs; variations including onions and cheese have been served around the city. While simple in ingredients; the cooking must be done just right. Bell peppers are sliced into strips and sautéed until soft (add the onions here as well if desired). The eggs are whipped with a dash of cream to add fluff and then scrambled in a separate pan (salt and pepper don’t hurt either). To complete the meal, add the eggs to a toasted French roll and top off with the sautéed veggies and enjoy yet another Chicago-made food.



The list of course doesn’t stop there. From Wrigley Gum to the frozen pastries, the Windy City has been at the forefront of culinary invention. Next time you’re at baseball game and order the Chicago dog; just remember you are biting into a proud piece of Chicago history.