The Titanic: Third Class Dining Saloon
The “unsinkable” Titanic went down on April 14, 1912 when it struck and iceberg in the North Atlantic. Now, almost 100 years later restaurants all over the world commemorate the lives of those lost by featuring “Titanic Dinners”. Unlike most restaurants who create menus from the luxurious first class menus, the Now We’re Cooking Titanic commemorative episode features the third class dining fare. On the Titanic, contrary to popular belief, the third class or steerage passengers were treated to food and amenities far above their regular “at home” foods. When you make these recipes, you are making history. Watch NWC TV
Ragout of Beef
1 slice bacon-diced
1 cup onions-minced
1 cup carrot-diced
2 clove garlic-pressed
2 tsp. dry thyme
¼ tsp. ground allspice
¼ tsp. ground nutmeg
6 baking potatoes
2 lb. cubed stew beef
1 cup beef stock
½ cup tomato juice
1 tsp. salt
1 Tbs. cider vinegar
1 ½ cup frozen peas
1. In Dutch oven, cook bacon till crisp. Drain off grease. Add all ingredients through nutmeg. Cook and stir often for about 1-2 minutes.
2. Peel and finely dice half of the potatoes. Add to vegetable mixture and cook for 5 more minutes. Pat beef with paper towel to dry and add to vegetables.. Stir in stock and tomato juice, salt and pepper. Bring to a boil.
3. Reduce heat, cover and simmer for 1.5 hours, stirring occasionally.
4. Peel and ½ inch dice remaining potatoes. When beef is tender when squeezed, stir in potatoes. Cook for 15 more minutes.
5. Taste and adjust seasoning. Serve with red pickled cabbage.
Make wafers and filling, then assemble.
¼ cup butter
¼ cup canola oil
½ cup sugar
½ tsp. vanilla extract
¾ cup flour
¼ cup whole wheat flour
¼ tsp. nutmeg
2/3 cup shredded coconut
1 egg white-beaten
1. Using electric mixer, beat butter and oil until light, add sugar and continue beating on medium for 5 minutes until light and fluffy.
2. Add egg, extract and beat till light and fluffy.
3. On low speed add flours, coconut and nutmeg gradually until combined. Do not over mix.
4. Shape into a ball and refrigerate for 1-2 hours.
5. On lightly floured board, roll half at a time to ¼ “ thickness. Cut into rounds and placed on lightly greased stone.
6. Lightly brush each cookie with beaten egg white. Bake at 350º for 8-10 minutes. Cool completely on cooling rack.
1 Tbs. canola oil
1 Tbs. butter
¾ cup confectioners sugar
1 Tbs. shredded coconut
¼ tsp. vanilla extract
Cream together oil and butter, adding sugar gradually until creamy. Add coconut and vanilla.
Spread filling evenly over wafers and top with another wafer. Store in tightly covered container for up to a week.