Tom Yam (1952); "Grass and Straw" Pasta (1972)

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   Greetings from the NYU Bobst Library.  As George Thompson knows, there are boxes all over the place here.  I didn't think that one student had so much stuff.

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TOM YAM

   This book was missing from the NYPL _and_ the LOC.  It's here in the Cecily Brownstone Collection.


EVERYDAY SIAMESE DISHES
by Sibpan Sanakul
Bangkok: The Chatra Press
July 1952

Pg. 5:  Kaeng Tom Yam of a Leg of Pork
   Kaeng Chu Chi of Crayfish
Pg. 6:  Kaeng Tom Yam of Beef
   (...)  Chicken or fish may be substituted for beef.  The ordinary _kaeng tom yam_ is made of fish and plain water, neither the coconut cream nor milk being used.
Pg. 9:  Kai Swan (Heavenly Chicken)
Pg. 18:  Mi  (Mee Krob?  See ADS-L archives--ed.)
Pg. 18:  Ma Ho (Galloping Horses)
Pg. 19:  Ma Uon (Fat Horses)
Pg. 65:  Khanom Khai Hia (Alligator's Eggs)
Pg. 66:  Khanom Sam Kloe (Three Chums)
Pg. 76:  Lady's Finger Nails

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"GRASS AND STRAW" PASTA

   You check for "hay and straw," then "straw and hay," and then you spot "grass and straw."  You have to check everything.
   Don't read the following!  It's deadly!  I gotta go to La Marca's on Third Avenue and the East 20s for dinner or I'll go nuts...My long-canceled Sicily Cooking Tour is on for next summer.

GRASS AND STRAW + PASTA--19 Google hits, 0 Google Groups hits
STRAW AND GRASS + PASTA--21 Google hits, 0 Google Groups hits


(WWW.NEWSPAPERARCHIVE.COM)
No hits for "grass and straw" or "straw and grass" plus "pasta."


(PROQUEST HISTORICAL NEWSPAPERS)
The best of Northern Italy; Cantina d'Italia Food: excellent North- ern Italian. Service: splendid, unhurried. Environment: inviting, small premises. Value: worth the medium-plus prices.
by Donald Dresden. The Washington Post, Times Herald (1959-1973). Washington, D.C.: Feb 13, 1972. p. PO46 (1 page):
   The stracciatella Fiorentina is a delicate medley of tastes starting with chicken broth made in the house and including chopped spinach, bits of egg and parmesan cheese.  This Florentine specialty is also called "rag soup," apparently because of the solid ingredients.
   The Cantina serves a Northern Italy classic, antipasto Piemontese con bagnacauda.  The "hot bath" is a sauce calling for garlic and anchovies into which the diner dips bits of raw vegetables before eating.  This is a fine starting course; the sauce is strong, but not overpowering.
   A standing pasta starter is paglia e fieno Romana, listed also as "grass and straw."  The "grass" represents spinach noodles, the "straw," fettuccine; both of these pastas--and others--are made on the premises.  The "grass and straw" are cooked until barely tender with diced Italian style bacon, onions, garlic and peeled tomatoes.  Finely grated and authentic parmesan is dusted on top.  This excellent dish, even when divided between two, is most generous; the combination of tastes would be hard to overrate.

Alfio's La Trattoria
The Washington Post (1974-Current file). Washington, D.C.: Jun 2, 1974. p. PT4 (1 page):
   Along with other Italian places, Alfio's now has "straw and grass," the light and green colored pastas that are served with bits of lean bacon and cheeses in a sauce.

DINING OUT; Fine Pasta at a Hefty Price
By GUY HENLE. New York Times (1857-Current file). New York, N.Y.: Oct 2, 1977. p. WC17 (1 page):
   The paglia e fieno ("straw and grass") was certainly the highlight of our evening.  The name is taken from the combination of egg noodles and spinach noodles, both cut ribbon-thin, that are the basis for the dish.  The creamy sauce, as prepared at Sergio's, combines Parmesan and Swiss cheese with slivers of prosciutto.  The sauce is cooked up in a chafing dish, the precoooked noodles folded in, and the whole heated briefly again.  It was, in truth, a heavenly dish, one of two pastas shared by our table of four.  It was preceded by a very bland fettuccine Alfredo.

Restaurants; New faces on the West Side scene.
Mimi Sheraton. New York Times (1857-Current file). New York, N.Y.: Feb 3, 1978. p. C13 (1 page):
   Paglia e fieno, the green and white noodle combination that represents grass and straw, is done with an Alfredo-stle sauce dotted with peas and prosciutto, but in this instance the pasta is just too hard to be saved.


FESTA: RECIPES AND RECOLLECTIONS OF ITALIAN HOLIDAYS
by Helen Barolini
San Diego: Harcourt, Brace Jovanovich
1988

Pg. 237 (Feast of the Republic):
   "GRASS AND STRAW" WITH BASIC TOMATO SAUCE
1/2 pound fresh white fettuccine
1/2 pound fresh green fettuccine
1 recipe Basic Tomato Sauce
Freshly grated Parmesan cheese, to pass at table