12 Delicious Food Recipes Named After Famous Musicians 12 Delicious Food Recipes Named After Famous Musicians 12 Delicious Food Recipes Named After Famous Musicians LISTS Sep 24, 2014 Many of the foods we enjoy today were named for their creator or for the inspiration of the recipe. So many foods and recipes we take for granted and don’t even realize have a namesake. Here are twelve delicious food recipes that owe their name and fame to some of the most renowned musicians , opera singers and composers from the past. 1. Caruso Sauce Caruso Sauce or Salsa Caruso is a warm sauce made of cream, sliced onions, ham, cheese, nuts and mushrooms. It is usually served with pasta. This delicious dish was named in honor of the famous Neapolitan tenor Enrico Caruso who was a popular figure in South America during his tours of the 1910s. At present, the sauce is considered as part of the Uruguayan cultural heritage and is urged by the Uruguayan Cuisine Association to be included in the menu of every restaurant or food outlet within the limits of the country. 2. Poires Mary Garden Mary Garden was a hugely popular opera singer in Europe and the U.S.

at the start of the 20th century. Born in Scotland, she emigrated to the U.S. as a child, then came to Paris in 1897 to complete her training. After her 1900 debut at the Opéra-Comique, she was much sought-after by composers for starring roles in their operas. Escoffier , the great French chef made this dish in her honor, and is said to have told a friend once that all his best dishes had been created “for the ladies”. 3. Tournedos Rossini Tournedos Rossini is a French steak dish, purportedly created for the composer Gioachino Rossini by French master chef Marie-Antoine Carême. The dish comprises a beef tournedos, pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with a Madeira demi-glace sauce. 4. Paganini’s Ravioli Paganini was a great epicurean and one of the first advocates for utilizing tomatoes in Italian cooking.

His “ Genovese Ravioli with Beef Ragout ” recipe was so well respected that the original manuscript eventually made its way to the Library of Congress . 5. Eggs Berlioz Hector Berlioz , the notable French composer, has his name on a dish of soft-boiled eggs, elevated by the addition of croustades, duchesse potatoes, and truffles and mushrooms in a Madeira sauce. 6. Bizet Cake The French composer of Carmen and other renowned operas, has a consommé named for him as well as a marvellously light cake with delicately flavoured buttercream filling spread between the layers. 7. Jansson’s Temptation Jansson’s temptation or Janssons frestelse is a traditional Swedish casserole made of potatoes, onions, pickled sprats, bread crumbs and cream. It has often been claimed that the name originated with the opera singer Pelle Janzon, remembered as a gourmand. 8. Jenny Lind Melon The Jenny Lind Melon is an heirloom cantaloupe first introduced in the 1840s. Unlike most other types of cantaloupe, its flesh is light green, rather than orange.

It is commonly believed to have been named for the singer Jenny Lind . 9. Mozartkugeln The Mozartkugeln or the Mozart ball, originally known as the “Mozartbonbon”, was first created by the Salzburg confectioner, Paul Fürst, in 1890 and named after Wolfgang Amadeus Mozart . The confectionery Fürst still produces the original Salzburg Mozartkugeln by hand according to the original recipe and only sells them in its shops or over its website. As the Fürst confectionery does not own a trademark for it, there are numerous imitation products, most of which are produced using industrial techniques. 10. Rigo Jancsi Rigó Jancsi is a traditional Hungarian and Viennese cube-shaped chocolate sponge cake and chocolate cream-pastry. It gained popularity in the former Austro-Hungarian Empire and is named after Rigó Jancsi, a famous Hungarian Gypsy violinist. 11. Tetrazzini Tetrazzini is an American dish often made with diced fowl or seafood, mushrooms, and almonds in a butter and parmesan sauce flavored with wineor sherry and stock vegetables such as onions, celery, and carrots.

It is often served hot over spaghetti or some similarly thin pasta, garnished with lemonor parsley, and topped with additional almonds or Parmesan cheese. The dish is named after Italian opera star, Luisa Tetrazzini . 12. Peach Melba The Peach Melba is one of the most famous and beloved desserts in the world. It’s a dessert of peaches and raspberry sauce with vanilla ice cream named after Australian soprano Nellie Melba . In 1892, Nellie Melba was performing in Wagner’s opera Lohengrin at Covent Garden. The Duke of Orléans gave a dinner party to celebrate her triumph. For the occasion, Escoffier created a new dessert, and to display it, he used an ice sculpture of a swan, which is featured in the opera. Previous article Opera, Escoffier & Peaches: The History of The Peach Melba (1) The Peach Melba is one of the most famous and beloved desserts in the world. This creamy and cool dish – a simple and classic preparation of vanilla ice cream, sugary peaches, and raspberry sauce – has graced restaurant menus for decades.

While many people are familiar with this delectable dessert, few know the story behind the dish. It all starts with famed French chef Auguste Escoffier and his friendship with an Australian opera singer named Nellie Melba. First, let’s meet Nellie, who was born Helen “Nellie” Porter Mitchell in Richmond, Victoria – a suburb of Melbourne, Australia – on May 19, 1861. Nellie was the eldest of several children in a music-loving family. Her father, David Mitchell, was a successful building contractor and brickmaker. Nellie’s mother, Isabella, played several instruments, and served as Nellie’s first music teacher. Nellie was a tomboyish child with a fondness for whistling. She first sang in public at the age of eight, in December 1869, in the new Richmond town hall. She was the youngest to perform in a community concert for 700 spectators as part of the town hall’s grand opening. Nellie sang three songs, accompanying herself on the piano, to the delight of the audience.

Local reporters wrote enthusiastically about her performance, saying she was a “gem,” “incomparable,” and “a musical prodigy,” giving an early glimpse of the success on Nellie’s horizon. Nellie Melba, her father David Mitchell, and her niece Nellie Patterson. Source: Library of Congress Nellie received her early education at a boarding school in Richmond. As a young lady she enrolled in the Presbyterian Ladies College, where she studied piano and voice. Around the time of her mother’s death in 1880, Nellie left school and moved to Queensland with her father. There she met her husband, Charles Nisbett Frederick Armstrong. They married in 1882 and had a son, George. Their early time together was short-lived; Nellie became depressed by her husband’s angry temper, as well as the area’s harsh tropical climate and constant rain. In 1884, taking her son and a few possessions, she left her husband for Melbourne in hopes of pursuing a serious musical career. She and her husband would reconnect sporadically over the next few years, till they eventually divorced in 1900. Dame Nellie Melba in costume.

Source: Library of Congress Nellie sang her way from Melbourne to Sydney, making a name for herself in the city as an operatic soprano. She then headed to London, where she made the connections necessary for pursuing a career in earnest. In 1886 she began performing in concerts organized by Wilhelm Ganz, a singing professor at the Guildhall School of Music. Though she found some success in London, she felt her career was not progressing quickly enough. A patron from Melbourne had written Nellie a letter of introduction to famed German mezzo-soprano, Mathilde Marchesi. Nellie traveled to Paris to meet Madame Marchesi, who agreed to take her on as a singing pupil and would end up having a great influence on Nellie’s career. In fact, Marchesi is responsible for convincing Nellie to take the stage name Nellie Melba—Melba deriving from her home city of Melbourne. After many years of study and countless hours pounding pavement, Nellie’s operatic debut finally came in 1887 in Brussels, as Gilda in Verdi’s Rigoletto. Nellie Melba in costume, circa 1896.

Source: Library of Congress Over time Nellie gained great popularity, singing in principal opera houses in Europe and the United States, most notably Covent Garden in London and New York’s Metropolitan Opera. She was well-known in high-society circles, and was asked to perform for important figures including Tsar Alexander III, Emperor Franz Joseph and Queen Victoria. She was the Edwardian equivalent of a major celebrity; when she appeared in public, crowds fought for her attention. It was in London, while performing at Covent Garden, that Nellie became acquainted with Escoffier. The legendary French chef was known and respected worldwide for his innovative, imaginative dishes and “haute cuisine.” During the late 1800s, Escoffier partnered with César Ritz (of Ritz Carlton fame), and made a name for himself as the head chef of the restaurants located inside the famous Ritz hotels. His food was known for being elaborate and fancy—what we might describe today as being “typically French.” His 11-course meals were sauce-heavy, often including smoked salmon with scrambled eggs and Beef Wellington. They became the trademark of indulgence and wealth.

Many of his creations were named for the star patrons of his restaurants…which, of course, brings us to the Peach Melba. A portrait of the legendary French chef, Auguste Escoffier. Source: Wikimedia Commons Nellie Melba often ate at Escoffier’s restaurants while performing in Covent Garden during the late 1890s and early 1900s. Escoffier claims to have first created the Peach Melba while Nellie was a guest at the Savoy Hotel, where he was chef. As the story goes, Nellie sent Escoffier tickets to her performance in the Wagner opera Lohengrin. The production featured a beautiful boat in the shape of a swan. The following evening, Escoffier presented Nellie with a dessert of fresh peaches served over vanilla ice cream in a silver dish perched atop a swan carved from ice. He originally called the dish Pecheau Cygne, or “peach with a swan.” A few years later, when Escoffier opened the Ritz Carlton in London with César Ritz, he changed the dish slightly by adding a topping of sweetened raspberry purée.

He renamed the dish Pêche Melba, or Peach Melba as we know it here in the U.S. The rest, as they say, is history. Melba toast was also named after Dame Nellie… but that’s another story, for a future post. For now, I would like to share Escoffier’s original recipe for the Peach Melba, broken down into simple steps from his autobiography, Memories of My Life. Escoffier swore by the simplicity of his original dish; as the Peach Melba became more popular, he scoffed at the numerous variations that spread throughout the restaurant community. In his words, “Pêche Melba is a simple dish made up of tender and very ripe peaches, vanilla ice cream, and a purée of sugared raspberry. Any variation on this recipe ruins the delicate balance of its taste.” Here is the original recipe for the Peach Melba, translated to English from Escoffier’s own words: Original Recipe for La Pêche Melba (for 6) Chose 6 tender and perfectly ripe peaches. The Montreuil peach, for example, is perfect for this dessert.

Blanch the peaches for 2 seconds in boiling water, remove them immediately with a slotted spoon, and place them in iced water for a few seconds. Peel them and place them on a plate, sprinkle them with a little sugar, and refrigerate them. Prepare a liter of very creamy vanilla ice cream and a purée of 250 grams of very fresh ripe raspberries crushed through a fine sieve and mixed with 150 grams of powdered sugar. Refrigerate. To serve: Fill a silver timbale with the vanilla ice cream. Delicately place the peaches on top of the ice cream and cover with the raspberry purée. Optionally, during the almond season, one can add a few slivers of fresh almonds on top, but never use dried almonds. The recipe is, as Escoffier promised, quite simple. When made as written, the simple, natural flavors really shine. I have reproduced the recipe below with clear step-by-step instructions and American measurement equivalents. The only step I have added to the original recipe is to give the peaches a quick soak in water with a touch of lemon juice… this will help keep the peeled peaches from turning brown and oxidizing as they chill.

If you don’t mind the peaches browning a bit, feel free to skip this optional step. While I did not have a silver timbale for serving, the dish makes a lovely presentation in glass, too. Make this dessert with the succulent, ripe seasonal peaches that fill our markets now, and prepare to be amazed. A true Peach Melba is something very special, indeed. Recommended Products: 3 cups or 1 1/2 pints vanilla ice cream (fresh homemade is best) 1 heaping cup fresh ripe raspberries 1 heaping cup powdered sugar 6 tbsp blanched raw almond slivers (optional) Servings: 6 Boil a medium pot of water. Keep a large bowl of ice water close by. Gently place a peach into the boiling water. Let the peach simmer for 15-20 seconds, making sure all surfaces of the peach are submerged. Remove the peach from the boiling water with a slotted spoon and immediately plunge it into the ice water for a few seconds to cool. Take the peach out of the ice water and place it on a plate. Repeat the process for the remaining peaches. When all of the peaches have been submerged, peel them.

Their skin should come off easily if they are ripe, thanks to the short boiling process. Discard the skins. Halve the peeled peaches and discard the pits. Optional Step: Place the peeled peaches in a large bowl of cold water mixed with 1 tbsp fresh lemon juice or ascorbic acid powder. Let the peach halves soak for 10 minutes. Drain off the water and gently pat the peach halves dry with a paper towel. This step will help to keep the peaches from oxidizing and turning brown. Sprinkle the peach halves with sugar on all exposed surfaces. Place them on a plate in a single layer, then place them in the refrigerator for 1 hour to chill. Meanwhile, make the raspberry purée. Place the raspberries into a blender and pulse for a few seconds to create a purée. Strain purée into a bowl through a fine-mesh sieve, pressing down on the solid ingredients and agitating the mixture with a metal spoon to extract as much syrupy juice as possible. It will take a few minutes to extract all of the juice from the solids. When finished, you should only have seeds and a bit of pulp left in the strainer. Dispose of the solids.

Sift the powdered sugar into the raspberry purée, adding a little powdered sugar at a time, and whisking in stages till the sugar is fully incorporated into the syrup. It will take several minutes of vigorous whisking to fully integrate the powdered sugar into the syrup. Refrigerate the raspberry syrup for 1 hour, or until chilled. Assemble six serving dishes. Scoop two scoops of vanilla ice cream into each serving dish. Place two of the sugared peach halves on top of each serving of ice cream. Divide the raspberry sauce between the six dishes, drizzling the sauce over the top of the peaches and ice cream. Top each serving with a tablespoon of raw almond slivers, if desired. Serve immediately. — Research Sources Blainey, Ann (2009). Marvelous Melba: The Extraordinary Life of a Great Diva. Ivan R. Dee, Chicago, IL. Escoffier, Auguste – translated by Escoffier, Laurence (1997). Memories of My Life. Van Nostrand Reinhold, New York, NY. Herbst, Ron and Sharon Tyler (2009). The Deluxe Food Lover’s Companion.

Barron’s Educational Series, Inc., Hauppauge, NY. Smith, Andrew F. (2007). The Oxford Companion to American Food and Drink. Oxford University Press, New York, New York. Famous Food Dishes and How they Got Their Names Famous Food Dishes and How they Got Their Names The origins of Beef Stroganoff and Peach Melba by David Johnson 1/4 cup seedless grapes, halved 1/2 cup plain yogurt Directions 1. In a bowl, toss together the apples, lemon juice, celery, walnuts, raisins, and grapes. 2. In another bowl, fold together the yogurt and mayonnaise. Add to salad and mix well. Related Links Restaurant People often ask what is in a particular dish they are about to eat, but seldom do they ask how that particular meal got its name. The origins of a dish are often as interesting as the food itself, as the following guide indicates. Beef Stroganoff A combination of beef, mushrooms, and sour cream, Beef Stroganoff was the prize-winning recipe created for a cooking competition held in the 1890s in St. Petersburg , Russia .

The chef who devised the recipe worked for the Russian diplomat Count Pavel Alexandrovich Stroganov, a member of one of Russia's grandest noble families. Beef Wellington A national hero for defeating Napoleon at Waterloo in 1815, Arthur Wellesley was made the first Duke of Wellington . He loved a dish of beef, mushrooms, truffles, Madeira wine, and paté cooked in pastry, which has been named in his honor. Caesar Salad In the 1920s, Caesar Cardini, owner of an Italian restaurant in Tijuana, Mexico , and his brother, Alex, invented a salad of romaine lettuce, anchovies, coddled egg, lemon juice, grated Parmesan cheese, and garlic-flavored croutons tossed with a garlic vinaigrette flavored with Worcestershire sauce . At first it was called Aviator's Salad, but later Cardini named the dish after himself. Chicken Marengo A French dish of chicken braised with garlic, tomatoes, olives, white wine or brandy, and garnished with crayfish and sometimes fried eggs, Chicken Marengo was born on the battlefield.

On June 14, 1800, Napoleon Bonaparte defeated the Austro-Hungarian army at the village of Marengo, in northern Italy. After a ferocious battle in which 5,800 French and 9,400 Austrians were killed, the victorious French were ravenous. Chicken Marengo was made from whatever ingredients they were able to take from the village. Delmonico Steak (and Delmonico Potatoes) Swiss immigrants, the Delmonico family created New York City's first real luxury restaurant, which they ran from 1835 to 1881. With a menu printed in French and English, Delmonico's featured French and American cuisine. Under the direction of French chef Charles Ranhofer, Delmonico's set the standard for gourmet food. Delmonico Steak, a tender strip of usually boneless top loin, has become an American classic. It is also known as Kansas City strip steak or New York steak. Delmonico Potatoes are boiled, buttered potatoes sprinkled with parsley and lemon juice. Eggs Benedict and Lobster Newburg were also created at the restaurant.

Eggs Benedict Eggs Benedict was most likely created at Delmonico's Restaurant, in New York City, in response to a complaint that the menu never changed. Regulars at the fancy restaurant, Mr. and Mrs. LeGrand Benedict asked for something new. To oblige, the chef served up eggs on ham served on a muffin and covered in Hollandaise sauce . Once called Lobster Wenberg, the name of the dish was changed after Ben Wenberg participated in a brawl at the originating restaurant. Lobster Newburg In the mid-1800s, shipping magnate Ben Wenberg asked Charles Ranhofer, chef at Delmonico's Restaurant, to prepare a meal he had discovered in South America —chunks of lobster sautéed in butter and served in a sauce of cream and egg flavored with paprika and sherry. The meal was such a success that it was added to the Delmonico's menu as Lobster Wenberg. However, some time later, Wenberg consumed too much wine from Delmonico's renowned cellars and got into a brawl. He was banished from Delmonico's forever and his name stricken from the menu.

"Wenberg" became "Newburg." Peach Melba Sometimes called the greatest chef who ever lived, Auguste Escoffier created a dessert of poached peach halves, vanilla ice cream, and raspberry sauce in honor of Australian opera singer Dame Nellie Melba . A Frenchman, Escoffier worked at the Ritz Hotel in London in the early 1900s, the period when Melba performed regularly at the Covent Garden opera house. Escoffier also created Melba toast—bread heated in a low oven until golden brown and very brittle—in Melba's honor. Salisbury Steak J. H. Salisbury, a nineteenth-century English nutritionist, advocated a diet of lean meat. Salisbury Steak is a fried or broiled ground beef patty mixed with egg, breadcrumbs, onions, and seasonings. It is sometimes served with gravy. Waldorf Salad In 1896, Oscar Tschirky, the maître d'hôtel of the famed Waldorf-Astoria Hotel in New York City, created a salad of apples, celery, and mayonnaise. Immediately popular, the new dish was called Waldorf Salad. Chopped walnuts later became an ingredient. Did you know?

Opera, Escoffier, and Peaches: The Story of the Peach Melba | PBS Food Tori Avey | August 22, 2012 On her website ToriAvey.com , Tori Avey explores the story behind the food – why we eat what we eat, how the recipes of different cultures have evolved, and how yesterday’s recipes can inspire us in the kitchen today. Learn more about Tori and The History Kitchen . The Peach Melba The Peach Melba is one of the most famous and beloved desserts in the world. This creamy and cool dish – a simple and classic preparation of vanilla ice cream, sugary peaches, and raspberry sauce – has graced restaurant menus for decades. While many people are familiar with this delectable dessert, few know the story behind the dish. It all starts with famed French chef Auguste Escoffier and his friendship with an Australian opera singer named Nellie Melba. First, let’s meet Nellie, who was born Helen “Nellie” Porter Mitchell in Richmond, Victoria – a suburb of Melbourne, Australia – on May 19, 1861. Nellie was the eldest of several children in a music-loving family.

Her father, David Mitchell, was a successful building contractor and brickmaker. Nellie’s mother, Isabella, played several instruments, and served as Nellie’s first music teacher. Nellie was a tomboyish child with a fondness for whistling. She first sang in public at the age of eight, in December 1869, in the new Richmond town hall. She was the youngest to perform in a community concert for 700 spectators as part of the town hall’s grand opening. Nellie sang three songs, accompanying herself on the piano, to the delight of the audience. Local reporters wrote enthusiastically about her performance, saying she was a “gem,” “incomparable,” and “a musical prodigy,” giving an early glimpse of the success on Nellie’s horizon. Nellie Melba, her father David Mitchell, and her niece Nellie Patterson. Source: Library of Congress Nellie received her early education at a boarding school in Richmond. As a young lady she enrolled in the Presbyterian Ladies College, where she studied piano and voice. Around the time of her mother’s death in 1880, Nellie left school and moved to Queensland with her father.

There she met her husband, Charles Nisbett Frederick Armstrong. They married in 1882 and had a son, George. Their early time together was short-lived; Nellie became depressed by her husband’s angry temper, as well as the area’s harsh tropical climate and constant rain. In 1884, taking her son and a few possessions, she left her husband for Melbourne in hopes of pursuing a serious musical career. She and her husband would reconnect sporadically over the next few years, till they eventually divorced in 1900. Dame Nellie Melba in costume. Source: Library of Congress Nellie sang her way from Melbourne to Sydney, making a name for herself in the city as an operatic soprano. She then headed to London, where she made the connections necessary for pursuing a career in earnest. In 1886 she began performing in concerts organized by Wilhelm Ganz, a singing professor at the Guildhall School of Music. Though she found some success in London, she felt her career was not progressing quickly enough. A patron from Melbourne had written Nellie a letter of introduction to famed German mezzo-soprano, Mathilde Marchesi.

Nellie traveled to Paris to meet Madame Marchesi, who agreed to take her on as a singing pupil and would end up having a great influence on Nellie’s career. In fact, Marchesi is responsible for convincing Nellie to take the stage name Nellie Melba—Melba deriving from her home city of Melbourne. After many years of study and countless hours pounding pavement, Nellie’s operatic debut finally came in 1887 in Brussels, as Gilda in Verdi’s Rigoletto. Nellie Melba in costume, circa 1896. Source: Library of Congress Over time Nellie gained great popularity, singing in principal opera houses in Europe and the United States, most notably Covent Garden in London and New York’s Metropolitan Opera. She was well-known in high-society circles, and was asked to perform for important figures including Tsar Alexander III, Emperor Franz Joseph and Queen Victoria. She was the Edwardian equivalent of a major celebrity; when she appeared in public, crowds fought for her attention. It was in London, while performing at Covent Garden, that Nellie became acquainted with Escoffier.

The legendary French chef was known and respected worldwide for his innovative, imaginative dishes and “haute cuisine.” During the late 1800s, Escoffier partnered with César Ritz (of Ritz Carlton fame), and made a name for himself as the head chef of the restaurants located inside the famous Ritz hotels. His food was known for being elaborate and fancy—what we might describe today as being “typically French.” His 11-course meals were sauce-heavy, often including smoked salmon with scrambled eggs and Beef Wellington. They became the trademark of indulgence and wealth. Many of his creations were named for the star patrons of his restaurants…which, of course, brings us to the Peach Melba. A portrait of the legendary French chef, Auguste Escoffier. Source: Wikimedia Commons Nellie Melba often ate at Escoffier’s restaurants while performing in Covent Garden during the late 1890s and early 1900s. Escoffier claims to have first created the Peach Melba while Nellie was a guest at the Savoy Hotel, where he was chef.

As the story goes, Nellie sent Escoffier tickets to her performance in the Wagner opera Lohengrin. The production featured a beautiful boat in the shape of a swan. The following evening, Escoffier presented Nellie with a dessert of fresh peaches served over vanilla ice cream in a silver dish perched atop a swan carved from ice. He originally called the dish Pecheau Cygne, or “peach with a swan.” A few years later, when Escoffier opened the Ritz Carlton in London with César Ritz, he changed the dish slightly by adding a topping of sweetened raspberry purée. He renamed the dish Pêche Melba, or Peach Melba as we know it here in the U.S. The rest, as they say, is history. Melba toast was also named after Dame Nellie… but that’s another story, for a future post. For now, I would like to share Escoffier’s original recipe for the Peach Melba, broken down into simple steps from his autobiography, Memories of My Life.

Escoffier swore by the simplicity of his original dish; as the Peach Melba became more popular, he scoffed at the numerous variations that spread throughout the restaurant community. In his words, “Pêche Melba is a simple dish made up of tender and very ripe peaches, vanilla ice cream, and a purée of sugared raspberry. Any variation on this recipe ruins the delicate balance of its taste.” Here is the original recipe for the Peach Melba, translated to English from Escoffier’s own words: Original Recipe for La Pêche Melba (for 6) Choose 6 tender and perfectly ripe peaches. The Montreuil peach, for example, is perfect for this dessert. Blanch the peaches for 2 seconds in boiling water, remove them immediately with a slotted spoon, and place them in iced water for a few seconds. Peel them and place them on a plate, sprinkle them with a little sugar, and refrigerate them. Prepare a liter of very creamy vanilla ice cream and a purée of 250 grams of very fresh ripe raspberries crushed through a fine sieve and mixed with 150 grams of powdered sugar. Refrigerate.

To serve: Fill a silver timbale with the vanilla ice cream. Delicately place the peaches on top of the ice cream and cover with the raspberry purée. Optionally, during the almond season, one can add a few slivers of fresh almonds on top, but never use dried almonds. The recipe is, as Escoffier promised, quite simple. When made as written, the simple, natural flavors really shine. I have reproduced the recipe below with clear step-by-step instructions and American measurement equivalents. The only step I have added to the original recipe is to give the peaches a quick soak in water with a touch of lemon juice… this will help keep the peeled peaches from turning brown and oxidizing as they chill. If you don’t mind the peaches browning a bit, feel free to skip this optional step. While I did not have a silver timbale for serving, the dish makes a lovely presentation in glass, too. Make this dessert with the succulent, ripe seasonal peaches that fill our markets now, and prepare to be amazed. A true Peach Melba is something very special, indeed.

Escoffier’s Peach Melba Delight in the original Peach Melba recipe, as translated from Escoffier's words. Learn the fascinating history of this Summer treat with Tori Avey's full story in The History Kitchen . Ingredients 1 ½ pints vanilla ice cream (fresh homemade is best) 1 heaping cup fresh ripe raspberries 1 heaping cup powdered sugar 6 tbsp blanched raw almond slivers (optional) Directions Boil a medium pot of water. Keep a large bowl of ice water close by. Gently place a peach into the boiling water. Let the peach simmer for 15-20 seconds, making sure all surfaces of the peach are submerged. Remove the peach from the boiling water with a slotted spoon and immediately plunge it into the ice water for a few seconds to cool. Take the peach out of the ice water and place it on a plate. Repeat the process for the remaining peaches. When all of the peaches have been submerged, peel them. Their skin should come off easily if they are ripe, thanks to the short boiling process. Discard the skins. Halve the peeled peaches and discard the pits.

Optional Step: Place the peeled peaches in a large bowl of cold water mixed with 1 tbsp fresh lemon juice or ascorbic acid powder. Let the peach halves soak for 10 minutes. Drain off the water and gently pat the peach halves dry with a paper towel. This step will help to keep the peaches from oxidizing and turning brown. Sprinkle the peach halves with sugar on all exposed surfaces. Place them on a plate in a single layer, then place them in the refrigerator for 1 hour to chill. Meanwhile, make the raspberry purée. Place the raspberries into a blender and pulse for a few seconds to create a purée. Strain purée into a bowl through a fine-mesh sieve, pressing down on the solid ingredients and agitating the mixture with a metal spoon to extract as much syrupy juice as possible. It will take a few minutes to extract all of the juice from the solids. When finished, you should only have seeds and a bit of pulp left in the strainer. Dispose of the solids. Sift the powdered sugar into the raspberry purée, adding a little powdered sugar at a time, and whisking in stages till the sugar is fully incorporated into the syrup.

It will take several minutes of vigorous whisking to fully integrate the powdered sugar into the syrup. Refrigerate the raspberry syrup for 1 hour, or until chilled. Assemble six serving dishes. Scoop ½ cup of vanilla ice cream into each serving dish. Place two of the sugared peach halves on top of each serving of ice cream. Divide the raspberry sauce between the six dishes, drizzling the sauce over the top of the peaches and ice cream. Top each serving with a tablespoon of raw almond slivers, if desired. Serve immediately. Yield: 6 servings Research Sources Blainey, Ann (2009). Marvelous Melba: The Extraordinary Life of a Great Diva. Ivan R. Dee, Chicago, IL. Escoffier, Auguste – translated by Escoffier, Laurence (1997). Memories of My Life. Van Nostrand Reinhold, New York, NY. Herbst, Ron and Sharon Tyler (2009). The Deluxe Food Lover’s Companion. Barron’s Educational Series, Inc., Hauppauge, NY. Smith, Andrew F. (2007). The Oxford Companion to American Food and Drink.

Oxford University Press, New York, New York. You can uncover more fascinating food history on Tori’s website: The History Kitchen . Meet the Author Tori Avey is a food writer, recipe developer, and the creator of ToriAvey.com . She explores the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Tori’s food writing and photography have appeared on the websites of CNN, Bon Appetit, Zabar’s, Williams-Sonoma, Yahoo Shine, LA Weekly and The Huffington Post. Follow Tori on Facebook: Tori Avey , Twitter: @toriavey , or Google +. Fun Food Facts - Who Your Favorite Foods and Drinks Were Named After at WomansDay.com Shutterstock Advertisement - Continue Reading Below We get so used to the names of foods and beverages that we just take them for granted. But did you ever wonder who "Nacho" is? Or why Arnold Palmer has a drink named after him? We've found 20 items that are specifically named in honor of someone special. Read on to find out little-known food facts guaranteed to impress your next dinner date. 1.

Arnold Palmer Most Popular In the 1960s, golfer Arnold Palmer was relaxing at a bar in Palm Springs, California, when he decided to order a blend of lemonade and iced tea. The woman next to him overheard his order and said, "I'll have that Palmer drink." The beverage quickly spread throughout the golfing world and beyond. Photo courtesy of Arizona Beverage Co. 2. Baby Ruth Back in the 1920s, the Curtiss Candy Company decided the perfect name for a candy bar should come from President Grover Cleveland's daughter, Ruth. At the time, the family called her "Baby." Photo courtesy of Nestle . 3. Bananas Foster Advertisement - Continue Reading Below To promote the city of New Orleans as a banana port, Owen Edward Brennan, the owner of the French & Creole Restaurant, created this dessert in 1951. Needing a name for it, he used the last name of his customer and friend Richard Foster. Photo by Shutterstock. 4. Beef Wellington Advertisement - Continue Reading Below Legend has it that in 1815, after winning the Battle of Waterloo, the Duke of Wellington, Arthur Wellesley, was a public hero.

His personal chef decided to honor him with a special dish, which looked somewhat like a Wellington boot (and which was also named after the Duke). Photo by Shutterstock. 5. Bellini Most Popular In 1948, Giuseppe Cipriani created a cocktail at Harry's Bar in Venice, Italy, by macerating peaches and mixing their purée with Champagne. He named it after Bellini, the 15-century painter. Photo by iStockphoto. 6. Caesar Salad Chef Caesar Cardini is credited for this famous salad. In 1924, he allegedly constructed it in Tijuana, Mexico, on Fourth of July weekend when he was running low on food. He was lucky enough to find good basic ingredients in his kitchen—lettuce, garlic-flavored olive oil, lemons, Parmesan, Worcestershire sauce and eggs—which he tossed together to create the dish. Photo by Shutterstock. 7. Chicken Tetrazzini Advertisement - Continue Reading Below In the early 1900s, opera singer Luisa "The Florentine Nightingale" Tetrazzini was a nationwide sensation.

It was a popular tradition at that time to name dishes after the person who inspired them—or at least that's what legend says Chef George Auguste Escoffier did. Photo courtesy of Zack Sheppard via Flickr. 8. Cobb Salad The Brown Derby Restaurant in Hollywood claims that around 1937, owner Bob Cobb was scouring the kitchen for something to curb his appetite, so he began throwing random ingredients into a bowl. He later added the dish to the menu and named it after himself. Photo by Shutterstock. 9. German Chocolate Cake Advertisement - Continue Reading Below Believe it or not, this treat was actually invented in the U.S. In 1852, Sam German created baking chocolate for the well-known Baker's Chocolate Company and named it "Baker's German's Sweet Chocolate." But the first appearance of the recipe wasn't until 1957, when a homemaker submitted it to a Dallas newspaper. Photo by Shutterstock. 10. Graham Cracker Most Popular Presbyterian minister Sylvester Graham invented this high-fiber snack of unsifted, coarsely ground wheat flour because he believed a strict diet would help curb unhealthy sexual urges. Photo by Shutterstock. 11.

Earl Grey Tea It is said that Prime Minister Earl Charles Grey of Britain named this tea after himself in the 1830s. He received tea leaves made with bergamot oil and citrus as a gift and later gave the recipe to the London tea establishment, Jackson of Piccadilly. Photo by Shutterstock. 12. HEATH Bar Advertisement - Continue Reading Below In 1928, the HEATH English Toffee bar came to be, thanks to Heath Brothers Confectionery. Almost immediately, the Heath brothers found success with the candy bar, which is still manufactured by the Hershey Foods Corporation. Photo courtesy of Hershey's . 13. Margarita In 1948 Dallas socialite Margaret "Margarita" Sames wanted a refreshing poolside drink while on vacation in Mexico. Using her favorite liquor, she tested different combinations of tequila, Cointreau and lime until she found the perfect combo of sweet, salty and sour. Photo by Shutterstock. 14.

Margherita Pizza Advertisement - Continue Reading Below Queen consort of Italy, Margherita of Savoy, and her husband, King Umberto, were traveling in Naples during the late 1800s when Chef Raffaele Esposito made them three specialty pizzas at his restaurant. Their favorite was the mozzarella, tomato and basil, created to mimic the colors of the Italian flag, so Esposito named the pie after the queen. Photo by Shutterstock. 15. Melba Toast Most Popular When Australian singer Dame Nellie Melba was ill in the late 1890s, she was fed these crisp cracker-like toasts to settle her stomach. Chef Escoffier, who first created the crackers, named them after the singer, for whom Peach Melba is also named. Photo by Shutterstock. 16. Nachos One night in 1943, across the U.S. border in Piedras Negras, Mexico, Ignacio "Nacho" Anaya was working as maitre d' at the Victory Club.

When a group of military officers' wives came in as he was getting ready to close down, he couldn't find the chef, so he threw together baked tortillas, Cheddar and jalapeños—and nachos were born. Photo by Shutterstock. 17. Reuben Sandwich Advertisement - Continue Reading Below Arnold Reuben, founder of Reuben's Restaurant and Delicatessen, concocted this combo one night in 1914 when he was making a sandwich for a down-and-out actress named Anna Selos. He originally named the sandwich after her, but later changed it to the Reuben Special. Photo by Shutterstock. 18. Salisbury Steak Dr. J.J. Salisbury, an American Civil War physician, was adamant about his dietary beliefs, which included the notion that vegetables and starches would cause heart disease and other illnesses. He created a ground beef and onion dish to be consumed three times a day with lots of hot water to flush out the system. Photo by Shutterstock. 19. Shirley Temple The Royal Hawaiian Hotel of Honolulu claims their bartenders were the first to serve this nonalcoholic drink in the 1930s. It was named after a regular guest of the hotel, child actress Shirley Temple.

Photo by Evan Sklar / Getty. 20. Tootsie Roll Austrian immigrant Leo Hirshfield opened a small candy shop in New York City in 1896, where his goal was to create a chocolate that wouldn't melt as soon as the heat hit it. He named his sweet treat after his then 5-year-old daughter, Tootsie. Photo by Leo Hirshfield/Tootsie Roll. Most Popular: Peach Melba dictionary definition | peach Melba defined A dessert consisting of fresh or poached peaches and vanilla ice cream topped with raspberry sauce. Origin of peach Melba After Dame Nellie Melba, for whom the dish was created by Auguste Escoffier at the Savoy Hotel in London in the 1890s. peach-melba A classic French dessert, combing peaches and raspberry sauce accompanied with vanilla ice cream. Origin Chef Auguste Escoffier at the Savoy Hotel in London in 1892 or 1893 created the dish for, and named it after, Australian opera singer Nellie Melba.

Peach Melba - Wiktionary Peach Melba Etymology[ edit ] Chef Auguste Escoffier at the Savoy Hotel in London in 1892 or 1893 created the dish for, and named it after, Australian opera singer Nellie Melba . Melba Toast - Lifestyle FOOD Lifestyle FOOD Tweet Very thin, dry triangles of toast for accompanying soups, pâtés and salads. The bread for Melba toast can be cooked either in the oven or under a grill but the colour should be as even as possible. Because the edges of the toast curl slightly, Melba toast also makes a good base for hors d’oeuvres. Like the dish peach Melba, Melba toast is named after the Australian opera singer, Dame Nellie Melba. Aria Serious?: Allez Cuisine! Aria Serious is San Diego Opera's official blog. We'll focus on the serious and not-so-serious world of opera with behind-the-scenes looks at our productions, artists and news. Friday, September 12, 2008 Allez Cuisine! It is lunch time and I'm hungry. This of course leads to thoughts of food.

Since this is an opera blog my thoughts are drifting to Peche Melba , that classic dessert of peaches and raspberries combined with ice-cream that was named after Australian singer Dame Nellie Melba . It was even presented to her in a ice-sculpture of a swan, inspired by a performance of Lohengrin Escoffier had seen. Nellie sure got around, also having toast named after her. I like to think you haven't truly made it in the world until you have a dish named after you. I also think it might be fun to have a dinner comprised entirely of opera inspired dishes. So below you will find a list of dishes inspired by the world of opera with recipes on the links where I can find them. Buon appetito! Eggs in a Mold Bizet - the Carmen composer had this dish named after him which consisted of eggs cooked in molds lined with minced pickled tongue, served on artichoke hearts. He also had a consomme named after him which, if you ask me, sounds like a safer bet.

Eggs Berlioz -- not to be outdone, composer Hector Berlioz has this dish named after him which consists of soft-boiled eggs with croustades, duchesse potatoes, truffles and mushrooms in a Madeira sauce. Poires Mary Garden - a dish similar to Peche Melba but made with pears, named after singer Mary Garden. Jansson's frestelse (Jansson's temptation) - a dish of potato, onion, pickled sprats and cream named after singer Pelle Janzon. Beef tenderloins minions a la Meyerbeer - named after composer Giacomo Meyerbeer. Meyerbeer also had an egg dish named after him as well joining the pantheon of composers who had high cholesterol. Selle d'agneau à la Paganini - a lamb dish named after Italian composer and violinist Niccolo Paganini. Poularde Adelina Patti - a chicken dish named after opera singer Adelina Patti. Chicken Tetrazzini - the ubiquitous leftover dish named after soprano Luisa Tetrazzini. Mozartkugel - a marzipan/nougat filled chocolate named after Mozart.

La Diva Renee -- named after Renee Fleming this dessert consists of a wafer-thin crust filled with champagne cream, layered, in a sauce of bitter chocolate, with fruit. Some of it sound good but today I'll stick with my Sandwich a la Edward -- tofurky slices on stale rye with a packet of yellow mustard I stole from someone's desk. - Edward

Question: What ice-cream dish is named after an Australian opera singer?
Answer: Peach Melba