Below is an article about the American dish known as Chicken Fried Steak:
CHICKEN FRIED STEAKFor years, I had avoided consuming a dish known as Chicken Fried Steak. For reason that now elude me, I tend to regard it as some dish that was nothing more than a great deal of fat and little meat, breaded and fried. During a trip to a local family restaurant, I decided to give it a chance and to my surprise, I became an immediate fan.Chicken Fried Steak is basically associated with American South cuisine. Some believe that the dish's name originated with the fact that the meat (actually steak) is fried in oil that had already been used for fried chicken. Others claim that the name originated from the fact that the steak is prepared with the same method for cooking fried chicken. Chicken Fried Steak resembles several European dishes like Austria's Wiener Schnitzel, Italy's Milanesa and Scotland's Collops.It is possible that Chicken Fried Steak owed its origins to the Wiener Schnitzel. German and Austrian immigrants from Europe first settled in Texas during the 1830s. Many Texans claim that some of these immigrants eventually moved to Lamesa, the seat of Dawson County on the Texas South Plains in the mid-to-late 1850s. The citizens of Lamesa claim their town as the birthplace of Chicken Fried Steak. But it is not the only claim. The citizens of Bandera, Texas (located in the region known as the Texas Hill Country) claim that one of their citizens, John "White Gravy" Neutzling, had invented the dish.Below is the recipe for "Chicken Fried Steak" from the Cooking Channel website (courtesy Tom Perini/Perini Ranch Steakhouse):Chicken Fried SteakIngredientsSteak:3 pounds (about 6 ounces each) rib eye steaks, 1/2-inch thick3/4 cup milk1 egg, beaten2 to 3 cups flour2 teaspoons seasoning salt1 teaspoon freshly ground black pepperCanola oilGravy:3 heaping tablespoons flour2 cups cold milkKosher salt and freshly ground black pepperPreparationFor the steak: Trim any remaining fat off the steaks and, using a mallet or rolling pin, pound out the steaks to 1/4-inch thick. Beat together the milk and egg in a shallow dish and set aside. Place the flour in a shallow dish, season well with the seasoning salt and pepper and set aside. Cover the bottom of a large skillet, preferably cast iron, with enough oil to reach about 1/2-inch up the pan. Heat over medium-high heat.Coat the steaks in the egg mixture, then the flour and then add to the pan. Cook until the juices begin to surface and the bottom is nice and brown, 2 to 3 minutes. Flip the steaks and cook another 2 to 3 minutes more. Be careful to not overcook. Continue this process until all the steaks are cooked, placing the finished steaks on a paper towel-lined baking sheet. After frying the steaks, prepare to make the gravy: Let the drippings in the pan sit until the excess browned bits of seasoning settle to the bottom of the skillet. Pour off most of the oil, leaving about 4 tablespoons behind with the brown bits. Add the flour, stirring until well mixed. Place the skillet back over medium-high heat and slowly add the milk while stirring constantly. Cook until the gravy comes to a boil. Season with salt and pepper. Serve with chicken fried steak.
Below is an article I had written about the Austrian dessert known as Sacher Torte:
SACHER TORTE
During my viewing of travel series episode that focused on the city of Vienna, Austria; I first learned about the dessert known as Sacher Torte. Although the dessert looked delicious, I found myself wondering about the differences between a cake and a torte. We all know that a cake is a sweetened bread-like dish that serves as a dessert. A torte is a multi-layered cake filled with creams, fruit jams and jellies, mousses, buttercreams and very little flour. I have yet to learn about the origin of the torte. But I recently learned about the origin of one of the most well-known tortes - namely the Sacher Torte.
In 1832, the famous Austrian statesman, Prince Klemens Wenzel von Metternich, charged his personal chef to create a special dessert for important guests. However, the chef fell ill and the task was given to his sixteen year-old apprentice, Franz Sacher, then in his second year of training in Metternich's kitchen. Sacher created a torte made from chocolate meringue that was filled with apricot jam, covered by a dark chocolate icing and served with unsweetened whipped cream.
The guests and Prince Metternich enjoyed Sacher's dessert very much, but no further attention was paid to it. Sacher completed his training as a chef, worked in Pressburg and Budapest, before returning to Vienna. There, he opened a specialty delicatessen and wine shop. Sacher's eldest son, Eduard, carried on his father's culinary legacy by completing his own training in Vienna with the Royal and Imperial Pastry Chef at the Demel bakery and chocolatier. There, he perfected his father's torte recipe and developed the dessert into its current form. The cake was first served at the Demel and later at the Hotel Sacher, established by Eduard in 1876. Since then, the dessert remains one of Vienna's most famous culinary specialties.
Below is the recipe for "Sacher Torte" from the epicurious.com website:
Sacher Torte
Ingredients
4 1/2 ounces high-quality bittersweet chocolate, finely chopped
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at cool room temperature
1 cup confectioners' sugar
6 large eggs, separated, at room temperature
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 cup all-purpose flour (spoon gently into cup and level top)
1 cup Apricot Glaze
Small Batch Chocolate Glaze
Sweetened Whipped Cream, for serving
Preparation
1. To make the torte: Position a rack in the center of the oven and heat to 400°F. Lightly butter a 9-inch springform pan and line the bottom with a round of parchment or wax paper. Dust the sides of the pan with flour and tap out the excess.
2. In the top part of a double boiler over very hot, but not simmering, water, or in a microwave at medium power, melt the chocolate. Remove from the heat or the oven, and let stand, stirring often, until cool.
3. Beat the butter in the bowl of a heavy-duty standing mixer fitted with the paddle blade on medium-high speed until smooth, about 1 minute. On low speed, beat in the confectioners' sugar. Return the speed to medium-high and beat until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time, scraping down the sides of the bowl. Beat in the chocolate and vanilla.
4. Beat the egg whites and granulated sugar in a large bowl with a handheld electric mixer on high speed just until they form soft, shiny peaks. Do not overbeat. Stir about one fourth of the beaten whites into the chocolate mixture to lighten it, then fold in the remaining whites, leaving a few visible wisps of whites. Sift half of the flour over the chocolate mixture, and fold in with a large balloon whisk or rubber spatula. Repeat with the remaining flour.
5. Spread evenly in the pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. (The cake will dome in the center.) Cool on a wire rack for 10 minutes. Remove the sides of the pan, and invert the cake onto the rack. Remove the paper and re-invert on another rack to turn right side up. Cool completely.
6. To assemble: Using a long serrated knife, trim the top of the cake to make it level. Cut the cake horizontally into two equal layers. Place one cake layer on an 8-inch cardboard round. Brush the top of the cake layer with the apricot glaze. Place the second cake layer on top and brush again. Brush the top and sides of the cake with the remaining glaze. Transfer the cake to a wire rack placed over a jelly-roll pan lined with waxed paper. Let cool until the glaze is set.
7. Make the chocolate glaze (it must be freshly made and warm). Pour all of the warm chocolate glaze on top of the cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides, being sure that the glaze completely coats the cake (patch any bare spots with the spatula and the icing that has dripped). Cool until the glaze is barely set, then transfer the cake to a serving plate. Refrigerate until the glaze is completely set, at least 1 hour. Remove the cake from the refrigerator about 1 hour before serving.
8. To serve, slice with a sharp knife dipped into hot water. Serve with a large dollop of whipped cream on the side.
MAKE AHEAD:
The cake can be prepared up to 2 days ahead and stored in an airtight cake container at room temperature.
Extra! Tips from Epicurious:
Quality ingredients will really make a difference in this cake. Valhrona chocolate is perfect because of its dark, almost bitter flavor. For the most authenticity, look for the Austrian brand D'Arbo apricot preserves and Austrian Stroh rum for the glaze. For the best results, be generous with the apricot glaze — don't miss a spot, and let plenty sink into the cake before you pour on the chocolate.
Below is a list of my favorite movies (so far) that are set in the 1900s decade:
FAVORITE FILMS SET IN THE 1900s
1. "Howard's End" (1992) - Ismail Merchant and James Ivory created this exquisite adaptation of E.M. Forster's 1910 novel. The movie starred Oscar winner Emma Thompson, Anthony Hopkins, Helena Bonham-Carter, Samuel West and Oscar nominee Vanessa Redgrave.
2. "The Assassination Bureau" (1969) - Oliver Reed, Diana Rigg and Telly Savalas starred in this delicious adaptation of Jack London's unfinished novel about a woman journalist who uncovers an organization for professional assassins. Basil Dearden directed.
3. "A Room With a View" (1985-86) - Ismail Merchant and James Ivory created this excellent adaptation of E.M. Forster's 1908 novel. The movie starred Helena Bonham-Carter, Julian Sands, Daniel Day-Lewis and Oscar nominees Maggie Smith and Denholm Elliot.
4. "Gigi" (1958) - Oscar winner Vincente Minelli directed this superb adaptation of Collette's 1944 novella about a young Parisian girl being groomed to become a courtesan. Leslie Caron and Louis Jordan starred.
5. "The Illusionist" (2006) - Neil Burger directed this first-rate adaptation of Steven Millhauser's short story, "Eisenheim the Illusionist". The movie starred Edward Norton, Jessica Biel, Paul Giamatti and Rufus Sewell.
6. "The Great Race" (1965) - Blake Edwards directed this hilarious comedy about a long-distance road race between two rival daredevils. The movie starred Jack Lemmon, Tony Curtis and Natalie Wood.
7. "Flame Over India aka North West Frontier" (1959) - Kenneth More and Lauren Bacall starred in this Imperial adventure about a British Army officer who serves as escort to a young Hindu prince being targeted by Muslim rebels. J. Lee Thompson directed.
8. "Meet Me in St. Louis" (1944) - Judy Garland starred in this very entertaining adaptation of Sally Benson's short stories about a St. Louis family around the time of the Louisiana Purchase Exposition World's Fair in 1904. Vincente Minelli directed.
9. "The Golden Bowl" (2000) - Ismail Merchant and James Ivory created this interesting adaptation of Henry James' 1904 novel about an adulterous affair in Edwardian England. The movie starred Uma Thurman, Nick Nolte, Kate Beckinsale and Jeremy Northam.
10. "North to Alaska" (1960) - John Wayne, Stewart Granger and Capucine starred in this surprisingly fun Western about how a mail-to-order bride nearly came between two partners during the Nome Gold Rush. Henry Hathaway directed.
