Sip and Sup

Although the origin of spinach salad is unclear, Germans who settled in Pennsylvania are credited with bringing a similar concoction to the United States. Food expert and humorist Alton Brown claims the original mixture comprised dandelions, bacon drippings, vinegar and hard-cooked eggs. Because dandelions were not necessarily appreciated in this country, they were later replaced with spinach.

Rumor has it that beef ribs are often overlooked, as pork ribs are what most people visualize when they hear “ribs”. French politician Jean Glavany claims: “Those restaurant chains that are withdrawing beef ribs are . . . participating in this psychosis and should try to avoid it, . . . There is no question of banning beef ribs in our country.” And posts can be seen on American forums begging for good beef rib restaurant recommendations. Evidently, pork prevails in the ribs race.

Overcooked, battered and abused? No longer. Americans tended to eat less lamb than any other red meat, but consumption has come up bit since younger chefs traveled to discover its intense, interesting flavor and learned the correct way to cook the meat. Finer restaurants have been released from their fears that guests will reject a lamb dish now that it is properly prepared. This influence, coupled with the flood of immigrants who serve lamb as a staple, has greatly increased the popularity of the meat, particularly lamb shanks, in this country.

Pesto sauce, generally comprising basil, garlic, olive oil, pine nuts, grated hard cheese and salt, originated in Genoa of Northern Italy, but no mention appears in the United States until 1944, when the New York Times reported an imported, canned pesto paste. Soon after, a recipe appeared in Sunset Magazine in 1946, contributed by Angelo Pellegrini. But the sauce did not gain popularity in the United States until the 1980s and 1990s, partly because fresh basil was not sold here until the 1970s. For a time, a mini pesto fever took hold with chefs and home cooks prolifically turning out recipe after recipe, varying the proportions of olive oil, cheese and basil and even changing the herb and nut combinations to such concoctions as parsley and/or mint with pistachios.