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An American food experience, with homegrown specialties, such as an authentic Chicago hot dog, and family recipes reflecting cultures of the city's major immigrant populations. You can also find recipes that have "traveled" with those who arrived here from other U.S. regions, and innovative new dishes that take ques from Chicago's culinary scene.
Spaetzle (Fresh German Egg Noodles)
"If you really want to make it good, you should use a lot of eggs...and don't forget the fresh grated nutmeg." So sayeth Dennis Loeser, spaetzle maker.
Special Equipment: This recipe requires a spaetzle press or hobel, available for purchase at Delicatessen Meyer, 4750 N. Lincoln Ave, Chicago (773-561-3377).
Spotlight on spaetzle: These tiny, fresh dumpling-noodles are divine with roasted duck, roast beef, bratwurst, sauerbraten, goulash or chicken paprikash. Use spaetzle in broth soups instead of traditional noodles or rice. If you are making spaetzle for soup, omit the last step of panfrying in butter.
Source: Dennis Loeser, Chicago native
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Slow Food U.S.A. is an educational organization dedicated to stewardship of the land and ecologically sound food production; to the revival of the kitchen and the table as centers of pleasure, culture, and community; to the invigoration and proliferation of regional, seasonal culinary traditions; and to living a slower and more harmonious rhythm of life.
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