|
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.
Mamaliga
In the last several decades, with the dramatic rise of Italian cookery to its current global status, boiled yellow cornmeal has become widely known as polenta, an Italian specialty. But polenta--or "mamaliga" for Romanians--is arguably more common in Romania than it is in Italy. Olimpia Stanescu-Manea, my housekeeper, offered the following recipes; she worked with me to write down measurements, but she actually creates these dishes from her soul. My grandmother, who immigrated from the Romanian part of Austria-Hungary, made mamaliga as well. Stanescu-Manea explains: "Mamaliga is like bread for us in Romania. Every family eats it."
Source: Deborah Loeser Small, Lake Magazine
 |
|
|  |
LATEST RECIPES
40 listings found
Showing listings 1 to 10
Hungarian Sour Creamed Potatoes
Source: Elsie Loeser, Chicago native
Fasole Batuta (Romanian Bean Dip)
Source: Deborah Loeser Small, Lake Magazine
Mujdei (Garlic Water)
Source: Deborah Loeser Small, Lake Magazine
Mamaliga
Source: Deborah Loeser Small, Lake Magazine
Celery Seed Dressing
Source: Tunney family, Ann Sather's restaurants, Chicago
Swedish Limpa Rye Bread
Source: Tunney family, Ann Sather's restaurants, Chicago
Jansson's Frestelse (Jansson's Temptation)
Source: Karin Andersson, curator and program manager of the Swedish American Museum Center, Chicago
Medallions of Pork with Prunes
Source: Deborah Loeser Small, Lake Magazine
Vegetarian Corn Chowder
Source: Lorel Janiszewski, Oak Park, Ill.
|
Looking for that perfect recipe? Use our search tool! You can enter keywords or even ingredients.
|  |
Do you have a great family recipe from the "old country" or a new creation that favors Midwest-grown or made ingredients? Please submit your recipe!
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.
|
