The Simplest of Pasta (spaghetti with a Neruda – 117 years – tomato sauce)
‘…the tomato,
star of earth, recurrent
and fertile…’
Pablo Neruda
Literary Recipe (the pasta papers): Proust’s (150 years) Chicken Pasta Soup
Proust’s Chicken Pasta Soup ‘When from the distant past nothing remains, after the beings have died, after the things are destroyed and scattered, still, alone, …
Wednesday Will: Shakespeare’s Vermouth Shrimp alla Elsinore
‘In his recipe, however, Shakespeare does at least change the liquor Belleforest used as well as adding the “Wha’s up!” exchange, taken from the noted add campaign by Bud-of-Weiser, in the opening scene, a second sea scallop dish later in the recipe and of course the ghost of Julia Child.’
Wednesday Will – A Midsummer Night’s Spaghetti with Saffron and Lamb
Though Shakespeare often, ah, borrowed the basis for his recipes every so often he came up with something completely different. His immensely popular Midsummer Spaghetti is one of those original dishes. It’s been rumored that he got the idea after attending a wedding in Greece at which peculiar homegrown ouzo was served, but Shakespeare’s always been mute on the point.
literary recipe: Dan Brown’s Travel Pasta with Butter, Sage and Ricotta
“That was really, really close,” you adroitly say after you’ve escaped by running through a mysterious antique ruin that just happened to have a store of the special butter made from the milk of cows fed exclusively on a rare flower that grows only on one particular European hillside that you were looking for. Eureka!
Bloomsday Recipe – Joyce’s Moo-Cow Ragout
James Joyce’ Portrait of a Pasta with Ragout “Mr. Leopold Bloom ate with relish the inner organs of beasts and fowls.” Ulysses For more literary …
literary recipe: Allen Ginsburg’s Howling Espresso Pasta. With Mushrooms. (Rest in howling peace.)
…for more literary recipes: on sale – The Pasta Papers vl. 1 “…and you, Garcia Lorca, what were you doing down by the watermelons?” A Supermarket …
Wednesday Will: The Merry Wives’ Plateau de Mer
Though not exactly one of Shakespeare’s most complex dishes, “The Merry Wives’ Plateau de Mer” is nevertheless one of the more popular plates on the menu at the Globe. What’s not to like in gigantic dish of the freshest shellfish on ice? It’s rumored that even Elizabeth stops by from time to time – incognito, of course – to indulge in the plateau.
Wednesday Will – (from the BBC) : Shakespeare: The strange way people looked at food in the 16th Century
the full article here: https://www.bbc.com/news/magazine-36072989 Published20 April 2016 It may seem a peculiarly 21st Century preoccupation, but people in Shakespeare’s England were also obsessed with …
Pasta Noir – Happy Birthday Ricky: Wagner’s National German Pasta (with sausage and broccoli)
by Susan Cook-Abdallah “Freshly blows the wind homewards…” Tristan und Isolde act 1, sc. 1 Ingredients: For the Pasta: Barley Water Salt Schnapps For …