Alaska Florida Charles Ranhofer, the American chef of Delmonico Restaurant fame, gave a recipe for a dish resembling Baked Alaska in his 1893 book “The Epicurean.” He referred to the dish as “Alaska, Florida”, and gave directions for it to be made in individual portions. The recipe uses two flavours of ice cream, vanilla and…
Alessandro Filippini was a famous chef at Delmonico’s Restaurant in New York, and a cookbook author in the second half of the 1800s.
Baked Alaska is a flat sponge cake topped with ice cream, covered in raw meringue and baked for a very short period of time in a very hot oven, so that the meringue browns but the ice cream stays solid and cold. It is very impressive and festive, even though it is very simple. The…
Charles Ranhofer was chef at the famous Delmonico’s Restaurant in New York, and author of an 1890s popular cookbook.
Delmonico Potatoes is an American potato dish. There is no clear agreement on what the actual original recipe was for Delmonico Potatoes. For many decades, the practice has been to make them as follows: Just slightly-underboiled potatoes are grated into long strands, then simmered for a short time with some milk, parmesan and seasonings. The…
In the food world, Delmonico meant rich in all ways, and this recipe has got it all: butter, cream, cheese and breadcrumbs. In Delmonico restaurants, it was served as a side dish to Delmonico steaks.
In the food world, Delmonico meant rich in all ways, and this recipe has got it all: butter, cream, cheese and breadcrumbs. In Delmonico restaurants, it was served as a side dish to Delmonico steaks.
Delmonico steak was a famous, deluxe steak served at the exclusive Delmonico restaurants in New York in the nineteenth and early twentieth centuries. Since then, the term has been applied to so many different cuts of steak that it may no longer meaningful or reliable, though that doesn’t preclude debate over what it should mean….
Delmonico’s Restaurant was the first luxury restaurant in New York, and for almost 100 years defined “haute cuisine” in America.
Lobster Newberg is a savoury dish featuring chunks of lobster tail meat. The lobster meat is sautéed in clarified butter. Cream and egg yolk are then added to the pan to make a sauce, then Madeira (some use sherry) for flavouring, then cayenne pepper (some substitute paprika.) History Notes Lobster Newberg was reputedly invented by…
Louis Fauchère was a chef at Delmonico’s restaurant in New York in the mid-1800s. He later established the venerable Hotel Fauchère in Milford, PA.
