Tag: food history


Asparagus & Hollandaise Sauce

Another from the Valentine’s Day, 2006 issue. In 19th-century France, bridegrooms were fed three courses of asparagus because of its reputation for igniting passions. Steam asparagus just until tender (less than 10 minutes). Serve topped with Hollandaise sauce. Hollandaise Sauce 3 egg yolksButter, 2 sticks, melted, cooled to room temperatureLemon juice, 2 tablespoonsSalt, ½ teaspoonCayenne […]


Casanova Macaroni?

I read a book review of a biography of Casanova that happened to mention that, “he liked his macaroni sprinkled with cinnamon and sugar.” That set me on a mission. I wanted to know how this was prepared. Macaroni by itself, even sprinkled with cinnamon and sugar, will just dry out. So was it prepared […]