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 […]
Tag: food history
Tortellini Alfredo – The Bellybutton of Venus
Also from the Valentine’s Day, 2006 issue. Tortellini means bellybutton of Venus. Venus, the Roman Goddess of Love, was to rendezvous with Jupiter at an inn. Venus arrived first and was waiting in their room. The chef heard of her arrival, peaked through the keyhole into her room, and saw her lying partially covered on […]
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 […]