Kitchen

[Beebee2]

Some of you may know of Helen Corbitt, the grand old dame of American cooking before Julia. Her cookbooks are real treasure troves of innovative ideas, and her tenure at Neiman Marcus, Dallas, earned her a place in this country's food history.

Not only are her books full of great recipes, but she adds personal tidbits that are delightful. I was rereading her book "Helen Corbitt's Cookbook" and ran across this - thought some of you might enjoy it as I do:

.."when I first started eating ut in New York, I used to see on menus in Italian restaurants Asparagus Buca Lapi. The name always facinated me so one day I tried it. I have never dared use the name, but I have Buca Lapied evry vegetable known to man ever since. You merely pour hot melted butter over hot cooked vegetables, especially green beans, and sprinkle with grated Parmesan cheese. try it sometime on any vegetable. Parmesan cheese surely has something to add flabvor to vegetables; ikewise Provolone."

She also wrote that she was sure that all good cooks arrive at the Pearly Gates with an onion in one hand and butter in the other.

Thanks, Helen, for all the ways you've contributed to the American conversation and practice of cooking while enjoying it.