Standard disclaimer: New York Times = feh!
Things that Marilyn Monroe and I have in common:
- We both are blond.
- We both have the boobs.
- We both put chestnuts into our Thanksgiving stuffing.
According to this New York Times article, “A new book … includes a recipe in Marilyn Monroe’s handwriting that suggests that she not only cooked, but cooked confidently and with flair. … Scrawled on stationery with a letterhead from a title insurance company, the recipe describes in some detail how to prepare a stuffing for chicken or turkey. It also bears the unmistakable balance of fussiness and flexibility that is the hallmark of an experienced and confident cook.”
Yeah. I don’t know about that. The recipe, while dutifully written and carefully folded, does not have greasy fingerprints or any kind of splatters on it., which would indicate that it was nearby for reference while the dish was made for the first time. She probably had every intention of making it, but most likely jammed this between the pages of her own cook books and left it there.
The article recreates the dish and then turns to detective work to determine where MM could have picked up such an an unorthodox concoction. Spoiler alert: probably from Joe DiMaggio’s relatives.
“Could Marilyn have picked up this recipe, or at least some cooking tips, from the DiMaggio clan? The pine nuts, the raisins and the Parmesan in the recipe suggest Sicily. And then there’s this: Joltin’ Joe, eager to assimilate into the American mainstream, was known to have one steadfast request when it came to food: No garlic.”