Dinah Fried recriou alguns pratos apresentados em clássicos da literatura.
E a Emily Temple dá as receitas para recriar as sugestões de autores:
Vladimir Nabokov’s Eggs à la Nabocoque
“Boil water in a saucepan (bubbles mean it is boiling!). Take two eggs (for one person) out of the refrigerator. Hold them under the hot tap water to make them ready for what awaits them.
Place each in a pan, one after the other, and let them slip soundlessly into the (boiling) water. Consult your wristwatch. Stand over them with a spoon preventing them (they are apt to roll) from knocking against the damned side of the pan.
If, however, an egg cracks in the water (now bubbling like mad) and starts to disgorge a cloud of white stuff like a medium in an old fashioned seance, fish it out and throw it away. Take another and be more careful.
After 200 seconds have passed, or, say, 240 (taking interruptions into account), start scooping the eggs out. Place them, round end up, in two egg cups. With a small spoon tap-tap in a circle and hen pry open the lid of the shell. Have some salt and buttered bread (white) ready. Eat.
November 18, 1972″
Salman Rushdie’s Lamb Korma
Lamb korma is one of [my son] Milan’s absolute favorites, and mine as well.”
1½ cups chopped onion
1 cup clarified butter (melted and skimmed of milk solids)
4 to 5 large cardamom pods (available in the spice section)
10 to 12 small cardamom pods
2 lb lamb, cubed
6 to 8 garlic cloves, crushed
½ inch fresh ginger, peeled
and finely grated
1½ Tbsp ground coriander
1 tsp red chili powder
1½ tsp salt
8 oz plain yogurt, lightly whisked
Pinch of saffron
1. Brown onions in butter until deep golden. Remove with a slotted spoon and pulse in a blender to form a paste. Crush cardamom; mix into paste.
2. Add meat to pan; stir over medium-high. After a few minutes, add garlic, ginger, coriander, chili powder, and salt. Stir for a couple of minutes. Mix in yogurt. Cover and cook over very low heat, 1 to 1½ hours.
3. About 5 minutes before korma is ready, add onion-cardamom paste and saffron so it can be absorbed by the meat and gravy.
“Trim all excess fat first, then cut the meat into medium-size cubes, deboning some pieces and keeping others on the bone.”
“After 30 minutes, you may need to add some water. But if your gravy is too watery, you added too much! Turn the heat up and boil some off. A korma should have a thick sauce.”
Emily Dickinson’s Coconut Cake
The following recipe for coconut cake even inspired its own poem — penned directly on the back of the paper.
1 cup coconut
2 cups flour
1 cup sugar
1/2 cup butter
1/2 cup milk
1/2 teaspoon soda
1 teaspoon cream of tartar
Allen Ginsberg’s Cold Summer Borscht
Though The Last Soup of Allen Ginsberg it’s not, Ginsberg had a notoriously fine soup hand, so we think this summery borscht might still inspire some poetic brilliance.
Dozen beets cleaned & chopped to bite size salad-size Strips
Stems & leaves also chopped like salad lettuce
All boiled together lightly salted to make a bright red soup,
with beets now soft – boil an hour or more
Add Sugar & Lemon Juice to make the red liquid
sweet & sour like Lemonade
Chill 4 gallon(s) of beet liquid –
Serve with (1) Sour Cream on table
(2) Boiled small or halved potato
on the side
i.e. so hot potatoes don’t heat the
cold soup prematurely
(3) Spring salad on table to put into
cold red liquid
1) Onions – sliced (spring onions)
2) Tomatoes – sliced bite-sized
3) Lettuce – ditto
4) Cucumbers – ditto
5) a few radishes
Suitable for Summer Dinner.