Raymond Loewy was a true renaissance man, Planes,Trains, Automobiles, An enthusiastic chef



Michael Hepworth


By David Haggerman

More than a designer, Raymond Loewy was a true renaissance man. An enthusiastic chef, he developed several recipes, including two here.

Raymond Loewy’s Blueberry-Topped Cheesecake

12 oz. softened cream cheese
3/4 cup sugar
2 eggs
1 tablespoon cornstarch
1/2 cup water
2 cups fresh blueberries, washed
and drained
1 9-inch frozen honey-
graham cracker pie shell

Preheat oven and baking sheet to 350 F. In a bowl, beat cream cheese, 1/2 cup sugar, and eggs until smooth and well-blended. Pour into pie crust and bake for 30 minutes or until filling is firm. In a small saucepan, combine remaining sugar and cornstarch. Add water, stirring until smooth. Cook and stir over medium heat until thickened and bubbly. Remove from heat and stir in blueberries. Spread blueberry mixture evenly over cream cheese filling. Refrigerate 3 hours or until ready to serve.

Recipe from Avanti magazine.

Raymond Loewy’s Beer-Steamed Clams
with Fennel and Tarragon

1 fennel bulb, cut into 1/4-inch pieces

1 medium shallot, diced
2 celery stalks, cut into 1/4-inch pieces
8 dozen little neck clams, cleaned
1 (12-ounce) bottle of pale ale beer
2 tablespoons butter
1 tablespoon tarragon, chopped,
plus leaves for garnish
1 tablespoon parsley, chopped,
plus leaves for garnish
Sea salt and freshly ground black pepper

In a large Dutch oven set over 
medium-high heat, heat olive oil. Add garlic, shallot, fennel, and celery and sauté until translucent. Add clams and beer. Reduce heat to medium, then cover and steam until the clams open.  Remove clams to a serving bowl and discard any that are closed. Return the pot to medium-high heat and bring beer to a slow boil. Whisk in butter one tablespoon at a time until melted. Stir in chopped tarragon and parsley. Season to taste with salt and pepper. Pour hot beer sauce over clams. Garnish with tarragon and parsley leaves. Serve with focaccia or other crusty bread.

Recipe from Avanti magazine. http://www.aoai.org/magazine/