HOW SOME DISHES GOT THEIR NAMES

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.

By David Johnson. Adapted and illustrated to be posted by Leopoldo Costa.