Like every other girl from age 12 to 20, I spent
the winter of 1997 pining over Jack Dawson and desperately wishing I’d been
able to sail on the Titanic (minus the whole iceberg thing). I was into
everything Titanic that year—the real passengers, the construction of the ship,
the food, the fashion—if it was titanic related, I “asked jeeves” the hell out
of it. And when that video finally came
out on VHS--don’t even get me started. I think my sisters and I wore it out in mere
months (as well as our Titanic soundtrack). I especially loved the first half
of the movie, and rarely watched the second, because there was always that
brief, misguided hope that the ending would change. Alas, it didn’t, and eventually
my heart did go on, as teenager hearts tend to do.
Then Titanic came out on 3D and I had to take
advantage of seeing it in theaters again, if no other reason than to find an
excuse to wear jellys and strawberry flavored lip gloss again.
Its kind of funny to watch that movie as an adult.
Suddenly Jack looks less great boyfriend material, and more
like a man who is dangerously impulsive, scarily obsessive, unemployed, and
inclined to prostitutes…
Harsh, I know.
Age has made me jaded! Still a good movie though,
in case you were wondering. And even as an adult, I still wished in a corner of
my heart for a happy ending.
After all this time, I still find the Titanic fascinating.
It has all the wonders of a great story—man versus nature, man tempting God, the
wealthy versus the poor, luxury juxtaposed against destruction. So when I saw a
Titanic cookbook on goodreads called Last Dinner On the Titanic: Menus and Recipes from the Great Liner
, I knew it was something I had to read for my
summer food reading list.
, I knew it was something I had to read for my
summer food reading list.
Now I’m not an expert chef by any means. I still
manage to burn gluten-free toast every once in a while, even though I think I’m
a decent cook. And although it was master chefs working on the Titanic, a lot
of the recipes were easy enough for me to follow. So don’t let the extravagance
of the Titanic turn you off from trying this cookbook—the second and third
class menus have recipes that even beginners can achieve.
If you’re wanting to know what it must have felt
like to dine on the Titanic, this book creates that experience for you. From
descriptions to the formal wear, the layout of the dining rooms, and the food
(oh man, that glorious food), reading this book feels like being a guest to dinner
on the Titanic. But if that isn’t enough for you, the book has instructions on
how to throwing your own Titanic dinner party (I would love to do this, but am
WAY too lazy), or simply making your own Titanic themed meal (Bingo.).
So many recipes looked amazing, so it was a hard
choice where to start, but like Rose’s mother said, “We’re women—our choices
are never easy” (hardy har har).
(click the picture to go to the amazon listing if you want a copy!)
I ended up making a handful of the recipes, some turned out okay, but some were so good that even fancy Rose couldn’t turn up her nose to them. I’m not posting the recipes here, because I believe in supporting artists and encourage you to buy the book yourself.
The unexpected favorite? Minted Pea Timbales. I
NEVER would have come up with this combo (mint…plus peas???). But as Rose said,
“It doesn’t make any sense. That’s why I trust it.” And it definitely worked.
The other recipe I really enjoyed was Vegetable
Marrow Farci. This one was absolutely delicious, and I kind of love that they
are “vegetable boats.” (No, the book doesn't call them boats. The book is much classier than I am...)
The Spring Asparagus Hollandaise was tasty as
well, but I couldn't get the sauce right (very runny) and I followed the directions
precisely, but oh well. I’d make this one again, but buy the hollandaise from
the store (or try different instructions).
Overall, it was a really fun experience reading
from the Titanic menus and impressing my spouse with Edwardian delicacies. I’m a
history buff, so a history food fusion is something I’d love to try again. Any suggestions?
Here are the other books on my summer food reading list, feel free to read along!
Food Books on My Summer To-Read List:
(you're welcome to read with me!)
The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory by Carol J Adams
Gluten Is My Bitch: Rants, Recipes, and Ridiculousness for the Gluten-Free by April Peveteaux
Good Enough to Eat by Stacey Ballis
Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health by William Davis
Gluten-Free Girl and the Chef by Shauna James Ahern, Daniel Ahern
Last Dinner on the Titanic: Menus and Recipes from the Great Liner by Rick Archbold
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