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Author: Stephanie

Make your own Cornichons

April 2, 2015Stephanie Leave a Comment
Tiny pickle on a fork

Still craving that delicious Parisian sandwich? Unless you happen to live near a gourmet shop, you may need to make your own cornichons. This is a good excuse to start your own backyard garden, as it’s hard to find tiny… Continue Reading →

Crowley, Food #recipes

Baguettes

April 1, 2015Stephanie Leave a Comment
A loaf of French bread, also known as a baguette

If you are going to enjoy a sandwich like the ones Crowley ate in Paris, you need to be able to get an authentic baguette. So few bakeries in America know how to do it properly, so you should probably… Continue Reading →

Crowley, Food #recipes

Sandwiches in Paris

March 31, 2015Stephanie 1 Comment
A large baguette sandwich

Throughout his Paris Diary, Crowley tells us of eating sandwiches, but never what sort. Either he assumes we already know, or perhaps it doesn’t matter. In any case, there are many possibilities, all quite appetizing. The Baguette Diet says: “Sandwich jambon… Continue Reading →

Crowley, Food #recipes

From the OTO Centennial Menu: Peaches in Chartreuse Jelly

March 30, 2015Stephanie Leave a Comment
Peaches in Chartreuse Jelly

According to Last Dinner on the Titanic, “Mrs. Beeton, the mother of British cuisine, popularized jelly desserts, which, before the advent of instant gelatin, were time-consuming and labor intensive. Serving a jelly to guests meant that the meal was a… Continue Reading →

Food #recipes

From the OTO Centennial Menu: Roasted Squab on Wilted Cress

March 27, 2015Stephanie Leave a Comment
A formal Edwardian dinner

Last Dinner on the Titanic asks: “How much of this marathon menu did people actually eat? We can’t know for sure. We do know that upper crust Edwardians regularly sat down to meals that followed this opulent and time-consuming ritual.… Continue Reading →

Food #recipes

From the OTO Centennial Menu: Filets Mignons Lili

March 26, 2015Stephanie Leave a Comment
Filets Mignon topped with foie gras and served on potatoes and with artichokes

Last Dinner on the Titanic notes: “If you are looking for a dish that epitomizes the excess of the Edwardian era, look no further: a filet mignon accompanied by a buttery wine sauce, topped with a piece of foie gras… Continue Reading →

Food #recipes

Coffee and Brioche on Day Eight

March 25, 2015Stephanie Leave a Comment
Brioche

On the Eighth Day of his Paris diary, Crowley tells us, “9.10. Having done an hour’s illumination of the New Ritual, will go and break my fast with coffee and a brioche, and thence proceed to Michael Brenner’s studio.” It… Continue Reading →

Crowley, Food #recipes

From the OTO Centennial Menu: Punch Rose

March 23, 2015Stephanie Leave a Comment
punch rose

This is a dish that it’s wise to prepare days ahead of time, if possible. Punch Rosé, as served at the OTO centennial 1 1/2 cups rosewater 1 cup water 1/2 cup simple syrup 1/4 cup lightly packed mint leaves… Continue Reading →

Food #recipes

From the OTO Centennial Menu: Vegetable Marrow Farci

March 20, 2015Stephanie Leave a Comment
Vegetable Marrow Farsi

Last Dinner on the Titanic notes, “Before the Second World War, the stuffing would have been made with short-grain rice, which is now difficult to find. Unless you are a stickler for Titanic accuracy, sushi rice or long-grain rice make… Continue Reading →

Food #recipes

From the OTO Centennial Menu: Asparagus Salad with Champagne-Saffron Vinaigrette

March 19, 2015Stephanie Leave a Comment
Asparagus Salad

Last Dinner on the Titanic notes, “On an Escoffier menu, a salad course often followed the meat. In general, salads and vegetable dishes were served separately, not on the same plate as a meat dish.” Asparagus Salad with Champagne-Saffron Vinaigrette,… Continue Reading →

Food #recipes

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