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Article: The brownie's sweet home . . .; Chicago: Birth of confection began right here at the historic Palmer House Hilton -- or did it? Series: The Chicago Way in the Kitchen
- Article from:
- Chicago Sun-Times
- Article date:
- December 5, 2007
- Author:
CopyrightCopyright 2007 Chicago Sun-Times. (Hide copyright information)
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Even as I type these words, a freshly baked pan of Palmer House
Brownies cools in my freezer, growing richer, firmer and fudgier by
the minute, the light apricot glaze bonding in bliss with chocolate,
sugar, butter and walnuts.
"I am an American, Chicago-born," as Saul Bellow says in The
Adventures of Augie March, and so of course I must root for this
fine Chicago brownie, the world's very first brownie -- if you
choose to believe the local lore -- and therefore one of our town's
greatest gifts to humanity, right up there with the Weber Grill and
nuclear fission.
But there is also another brownie in my kitchen, a shameless
pretender called the Boston Cooking School Brownie, cooling on a ...