This is another recipe in my series, “History through Food”. After you read this article and get the recipe, head on over to my other article in the series Foods Eaten by the Jews During the Spanish Inquisition. I recently watched the 1997 movie Titanic which I think is a great movie, but it was still a Hollywood production and just a recreation. We sometimes tend to forget that the Titanic was a real ship that carried real people who lost their lives on that fateful night all those years ago. This post is dedicated to the memory of the 1,523 lives lost in the frigid waters of the North Atlantic in the early morning hours of April 15, 1912.
Titanic on her maiden voyage Source: Wikicommons
After watching the movie, I searched for the menus from the actual ship because being the foodie that I am, I thought it would be a great idea to recreate one of the recipes. Below is the menu from the First Class dining room on the night of April 14, 1912. There are 10 courses!!! Whew, I couldn’t imagine eating all that food, but back in the days of the Titanic, the upper classes would eat very elaborate multi course meals, as well as a different wine pairing for each course. The recipe that I chose to make is Vegetable Marrow Farci which is one of the 4th courses. Vegetable Marrow is very similar to zucchini and that is what I used.
R.M.S. Titanic First-Class Dinner Menu
April 14, 1912
Cream of Barley
Poached Salmon with Mousseline Sauce, Cucumbers
Filet Mignons Lili
Saute of Chicken, Lyonnaise
Vegetable Marrow Farci
Lamb, Mint Sauce
Roast Duckling, Apple Sauce
Sirloin of Beef, Chateau Potatoes
Parmentier & Boiled New Potatoes
Roast Squab & Cress
Cold Asparagus Vinaigrette
Pate de Foie Gras
Peaches in Chartreuse Jelly
Chocolate & Vanilla Eclairs
French Ice Cream
Ok, now on to the recipe. To see how I made Vegetable Marrow Farci, keep on reading!
VEGETABLE MARROW FARCI
- 1 vegetable marrow or 2 large zucchini
- 2 tablespoons olive oil
- 1 cup finely chopped red onion
- 3 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 1/2 cups button mushrooms, chopped
- 2 tablespoons red wine vinegar
- 2/3 cup cooked rice
- 1/4 teaspoon each salt and pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh bread crumbs
- 2 tablespoon butter, melted
- Fresh basil for garnish
1. Halve marrow (zucchini) lengthwise; scoop out flesh with spoon leaving 1/4-inch shell. Discard any large seeds. Chop scooped flesh into small diced pieces; reserve.
2. In a non stick skillet or Dutch oven, heat oil over medium heat; add the onion and garlic and cook, stirring often, for about 7 to 8 minutes or until softened and lightly browned. Add in basil, oregano, reserved marrow(zucchini), and tomato paste. Cook, stirring often, for about 5 to 7 minutes. Increase heat to high and add mushrooms. Cook, stirring, for about 3 minutes or until vegetables are well browned; stir in vinegar. Remove from heat and let cool slightly. Add in rice, salt, pepper, and 3 tablespoons of the cheese.
3. Spoon the mixture into hollowed vegetables, packing lightly with back of spoon. Sprinkle evenly with bread crumbs and remaining cheese; drizzle with butter. Place in greased baking dish in 350F oven for 30 to 40 minutes or until marrow(zucchini) is fork tender and the top is well browned.
4. To serve, slice marrow diagonally in 3 inch slices. Garnish with fresh basil. Enjoy! For a printable version of this recipe, click on the print button below.
Recipe adapted from Dragon’s Kitchen