History Of Makeup When Was Makeup First Invented?
You tin't talk almost Louisville's food history without talking about Jennie C. Benedict.
Her name might non audio familiar, only you probably know her most famous dish: Benedictine spread, a cucumber-and-cream spread all the same served often as finger sandwiches, especially for the Kentucky Derby.
Once the most famous caterer in Louisville, Benedict helped define and shape Southern cuisine in Kentucky at the turn of the century. She operated a tearoom and soda fountain, trained at the Boston Cooking School, and offered the first school lunches in Louisville: chicken salad sandwiches sold from a pushcart.
The recipe for that famous chicken salad sandwich tin be found in her "The Bluish Ribbon Cook Book," alongside other satisfying, regional classics like corn pudding, blackberry jam cake and Waldorf salad. The book has more than than 400 hearty recipes included in its pages.
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But her namesake famous Benedictine spread was not 1 of them until the paperback edition of "The Blue Ribbon Cook Book" was published in March of this yr.
In the new edition, food writer and bourbon addict Susan Reigler introduces the story of Benedict's life and cuisine and welcomes a new generation of readers and cooks to learn about one of the founders of their city's nutrient traditions.
"I call up people will detect this book fascinating," Reigler said. "There's a lot in here that will exist pretty traditional and recognized every bit very Louisville, like [the recipe for] corn pudding. And other things people volition call up, 'Wow, did somebody used to eat that?'"
In "The Blue Ribbon Cookbook," readers volition find Bridegroom'south recipes for classic dishes similar Parker House rolls, lamb chops, cheese and nut sandwiches, rice pudding and griddle cakes, as well as tips similar "vanquish parsley in the fingers to remove the odor of onions."
Readers will also find historical curiosities, like an unabridged affiliate called "Sick Room Cookery," filled with recipes like toast water, a raw meat diet consisting of "scraped lurid from a good steak, spread on slices of breadstuff," creamed eggs and of class, chicken broth.
Brooke Raby, director of sales and marketing at the University Press of Kentucky, said the cookbook is "an iconic book in Kentucky culinary history" filled with beautiful dishes and recipes of the time.
"Susan Reigler's thorough and delightful introduction brings Jennie's legacy to the fore, and reminds us that 'The Blueish Ribbon Cook Book' is more than than a collection of recipes," she said. "It'due south Kentucky history, and a new format makes this treasure more than accessible to anybody."
In her introduction, Reigler said Benedict — referred to in the introduction every bit "Miss Jennie" — has a vocalism uncannily similar to Julia Child of "Mastering the Art of French Cooking" fame. Miss Jennie was known for helping ordinary cooks prepare for elaborate functions, and the cookbook includes menus for formal dinners, informal dinners, and simple luncheons "all of which list far more dishes and courses than are served in most homes today."
This is one of those cookbooks that has been in high demand. It oft disappears from library shelves or is lent to a friend who never returns information technology.
"I used to get queries when I was at The Courier Journal, and so did the editor and stylist," Reigler said. "Then the Academy Printing of Kentucky was responding to people wanting it, and I think it did pretty well. That'south why it'southward being reprinted. Information technology came out in hardcover in 2008, and at present information technology's in paperback, so in that location must notwithstanding exist a need."
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Benedict's recipes and techniques have permeated the menus of many Louisville restaurants. Kathy Cary, who Reigler describes as "a modernistic-twenty-four hours Jennie Bridegroom," owns a very well-loved and stained re-create of "The Bluish Ribbon Cookbook." Uptown Buffet chef Matt Weber has featured Benedictine spread on smoked salmon canapes, and Holly Hill Inn chef/owner Ouita Michel used a Benedictine recipe when she cooked at the James Beard House in New York City.
Though Cary airtight her longstanding restaurant Lily'due south Chophouse in 2020 to retire, Reigler said she still sees Benedict's legacy in the city.
"Merely wait at all the women in the catering industry here," she said. "Those with smaller cafes, places like Blueish Dog Bakery and The Cheddar Box. That, to me, very much speaks to her legacy."
Features reporter Dahlia Ghabour covers food, dining trends and restaurants in the Louisville area. Send tips on new places or story ideas to dghabour@courier-journal.com or follow on Twitter @dghabour.
The Blue Ribbon Cook Book
WHAT: A 5th-edition reprint of Jennie C. Benedict'southward most famous cookbook by the University Printing of Kentucky, with a foreword by food author and bourbon addict Susan Reigler. Once the most famous caterer in Louisville, Benedict had a significant influence on the nutrient culture of the city.
PRICE: $16.95 in paperback, $19.95 in hardback
WHERE: Bachelor at local bookstores or past ordering online.
Kentucky Benedictine spread recipe
Ingredients:
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eight ounces of cream cheese, softened·
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3 tablespoons cucumber juice·
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i tablespoon onion juice·
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ane teaspoon salt· a few grains of cayenne pepper·
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two drops green food coloring
Directions:
To go the juice, pare and grate a cucumber, then wrap in a make clean dish towel and squeeze juice into a dish. Discard lurid.
Do the aforementioned for the onion. Mix all ingredients with a fork until well blended. Using a blender will brand the spread also runny.
This commodity originally appeared on Louisville Courier Periodical: Original Benedictine spread recipe from The Blue Ribbon Cook Volume
Source: https://www.yahoo.com/news/woman-invented-benedictine-spread-changed-091622417.html
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