10 dishes named after people
A dish named after a celebrity is usually an incredibly expensive culinary masterpiece that is not only expertly prepared, but also exquisitely presented. But sometimes they are invented completely by accident, without having the time, desire, or even enough products to conjure up a strange dish.
This is the most delicate Italian dessert, which is an airy mixture of egg yolks, sugar and wine (most often Marsala or Prosecco is used). The aroma of the dessert is sometimes enhanced by adding a little rum or cinnamon. Prepare the dessert in a water bath. First, eggs are beaten with sugar, and then wine is added. There are several legends about the appearance of this dish. According to one of them, the dish was accidentally invented in 1500 near the city of Reggio Emilia.
Captain Giovanni Baglioni set up his camp near the walls of the city. There was little provisions, and the soldiers went to the neighboring village to look for something edible. But in the village food was also tight, and the soldiers, in the end, only got a few eggs, some sugar and a few bottles of wine. Without thinking twice, the soldiers mixed it all and heated it over the fire to make something like a stew. But the result was not just a stew, but one of the dishes that glorified Italian cuisine. This dessert got its name in honor of Giovanni Baglioni.
Ed Victor is one of the leading literary agents of our time. He worked with Douglas Adams, Booker Prize winner John Banville, Keith Richards and many other literary figures. Edd Victor's favorite cocktail is mixed at the Ivy restaurant in London. Victor says that when the cocktail is made correctly, its color should be the same as that of the rising tropical sun.
In fact, it's not just an egg, but a whole sandwich. This dish can only be prepared from very fresh eggs. First, the eggs are boiled without shells in hot water. The yolk must remain creamy (therefore, the eggs must be fresh and have a guarantee of their good quality, otherwise the feast will very quickly end with salmonellosis). The egg boiled in this way is placed on toast and decorated with hollandaise sauce.
Many people named Benedict take credit for the invention of this original dish. One of them is broker Lemuel Benedict, who in one of his interviews claimed that in 1894, seeking relief from a terrible hangover, he went into the Waldorf Hotel restaurant and asked for toast with boiled eggs, bacon and hollandaise sauce. The head waiter of the restaurant, Oscar Tschirke, was so delighted with the resulting dish that he immediately included it in the restaurant menu.
They say that Ernest Hemingway was very fond of this strong cocktail. Death at Noon is a mixture of absinthe and champagne. To prepare it well, you need a lot of experience, because when mixed, champagne should not lose its sparkle. Hemingway had a great addiction to alcoholic beverages throughout his life, and after a plane crash in which he was very seriously injured, the writer used large doses of alcohol as a painkiller. Hemingway is also said to have invented the Death in the Gulf Stream cocktail (gin and lime juice), the Hemingway daiquiri (liqueur and grapefruit juice), and the Hemingway Hammer.
In England, this plum is called Greengage in honor of Sir William Gage 7th Baronet, who first brought seedlings of this plum from France to England in 1724. In France, the plum is called Reine Claude (Queen Claude) in honor of Claude of France (1499–1524), wife of King Francis I.
Legend claims that the English writer Arnold Bennett, when he was finishing work on his novel “Imperial Palace” in 1930, liked the signature omelette prepared by the chef of the Savvoy Hotel so much that from then on he always asked to cook it, where no matter what stops. For this complex omelet, in addition to eggs, you also need smoked fish and several types of cheese.
Pork is very widely used in Chinese cuisine, and there are many dishes made from it. They say that one of the favorite dishes of the “Great Helmsman” Mao Zedong was fatty pork, which was cooked in a mixture of red pepper, soy sauce, sugar and many aromatic seasonings. Today you can try this dish in most Chinese restaurants.
These oysters are served at America's oldest restaurant, Antoine's. The recipe for this dish is still kept secret, but it was invented in 1889 by Jules Alcitore, the son of the first owner of the restaurant, and named his creation in honor of the richest American at that time.
According to legend, this type of bean curd was invented by a pockmarked widow who lived in the Chinese province of Sichuan. She was the owner of a small cheap hotel and treated her guests to a wonderful dish made from firm tofu, pork, chicken broth and aromatic spices.
In 1986, the 40th President of the United States, Ronald Reagan, declared that he loved French soups. In response to this recognition, an entire company arose to make the “quintessentially American” soup popular. This soup is made with beef, tomatoes, green peppers and hominy.