Jambalaya

Below is an article about the American dish known as "Jambalaya":



JAMBALAYA

One of the most popular dishes to originate in the southern United States is a dish from Louisiana called Jambalaya. The dish has its origins in the Spanish dish known as paella. There is also a similar dish from the French province of Provence called jambalaia. Both are dishes that are mash-ups of rice, meat, vegetables and saffron.

Jambalaya originated in the French Quarter of New Orleans, during the late 18th century. The Spanish, who controlled Louisiana and the Mississippi Valley at the time, made an attempt to recreate paella in the New World. But since saffron was unavailable due to import costs, the Spanish used tomatoes as a substitute for saffron. Despite Spanish control of the region, the French dominated the population, since they were the original founders of the colony. The French utilized spices from the Caribbean to transform this paella copycat into a unique New World dish.

Many would be surprised to learn that Jambalaya proved to become a very flexible dish in Louisiana over the years. It has evolved into three distinct recipes. The original version, known as the Creole or "red" Jambalaya, featured tomatoes. The second version, which is common in the parishes in Southwestern and South-Central Louisiana, is a "rural Creole" Jambalaya that contains no tomatoes. The third version is known as "White or Cajun Jambalaya" in which the rice is cooked in stock and separately from the meat and vegetables.

The recipe for Jambalaya made its first appearance in the 1878 cookbook called "Gulf City Cook Book" by the ladies of the St. Francis Street Methodist Church in South Mobile, Alabama. Jambalaya experienced a brief surge of popularity during the 1920s and 1930s, due to its flexible recipe. And in 1968, Louisiana Governor John J. McKeithen proclaimed Gonzales, Louisiana as the Jambalaya Capital of the World. Every spring, Gonzales hosted the annual Jambalaya Festival.

Below is a recipe from the Epicurious.com website for Jambalaya:


Jambalaya

Ingredients

1 tbsp olive oil
1 large onion, chopped
2 medium cloves garlic, peeled
1 large green bell pepper, cored, seeded and chopped
2 celery stalks, diced
3 tbsp fresh Italian parsley, minced
4 oz extra-lean smoked ham, cut into 1/2-inch cubes
5 oz boneless, skinless chicken breast, diced
1 large bay leaf
1 tsp cayenne pepper
1 can (28 oz) diced tomatoes
1 can (8 oz) tomato sauce
3/4 cup brown rice, uncooked
1 1/2 lb medium shrimp, peeled, deveined and chopped into bite-sized pieces


Preparation

Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.

Spoonbread

Below is an article about the American dish known as Spoonbread:



SPOOONBREAD

The dish known as spoonbread is a cornmeal-based specialty that is prevalent in the American South. Although named a "bread", the dish is closer in consistency and taste to many savory puddings, like Britain's Yorkshire pudding. According to some recipes, spoonbread is similar to a cornmeal soufflé. However, most Southern recipes for this dish do not involve whipping the eggs to incorporate air.

The first published recipe for Spoonbread appeared in a book written by Sarah Rutledge in 1847. Another recipe appeared in the cookbook called "Practical Cook Book ", written by a Mrs. Bliss of Boston in 1850. She called the dish, "Indian puffs". However, Spoonbread dates long before the Antebellum period. European colonists probably first learned about the dish from Native tribes along the Atlantic seaboard. The traditional South Carolina low country version of Spoonbread was called Awendaw (or Owendaw). It was named after a Native settlement outside of Charleston.

Although Spoonbread dated back many centuries, it became very popular with American around the turn of the 20th century. And the town of Berea, Kentucky has been home to an annual Spoonbread Festival, which has been held in September since 1997.

Below is a recipe from the Epicurious.com website for Fresh Corn Spoonbread:


Corn Spoonbread

Ingredients

2 cups whole milk
1/3 cup yellow cornmeal
1 1/2 cups fresh corn kernels (from 2 to 3 ears)
1 tablespoon unsalted butter
1 teaspoon salt
4 large eggs, separated


Preparations

Preheat oven to 425°F.

Bring milk, cornmeal, corn kernels, butter, and salt to a boil in a 3-quart heavy saucepan over moderately high heat, stirring frequently, and simmer, stirring constantly, until thickened, 3 to 4 minutes. Remove from heat and cool 5 minutes, stirring occasionally, then whisk in yolks.

Beat whites and a pinch of salt with an electric mixer at medium speed just until soft peaks form. Whisk one fourth of whites into cornmeal mixture in pan to lighten, then fold in remaining whites gently but thoroughly. Spread mixture evenly in a buttered 9 1/2-inch deep-dish glass pie plate or 1 1/2-quart shallow casserole and bake in middle of oven until puffed and golden, 15 to 20 minutes. Serve immediately (like a soufflé, spoon bread collapses quickly).

Pumpkin Pie

Below is an article the popular Thanksgiving dessert, Pumpkin Pie. 


PUMPKIN PIE

As many Americans know, Pumpkin Pie is a sweet dessert, traditionally eaten during the fall and early winter seasons. They are especially popular during the Halloween, Thanksgiving and Christmas holidays in the United States and Canada. Many view the pumpkin as a symbol of harvest time. The pie consists of a custard made from an actual pumpkin, canned custard or packaged pie filling made from the plant. The pie's color usually range from orange to brown and is baked in a single pie shell, rarely with a top crust. Pumpkin pie is generally flavored with nutmeg, cinnamon, cloves, and ginger.

The pumpkin is a native of the North American continent. The oldest evidence of its existence were pumpkin-related seeds that dated between 7000 and 5500 BCE, has been found in Mexico. Despite the discovery of its seeds in Mexico, the pumpkin was first exported to France in the 16th century. From there, it was introduced to Tudor England. The English quickly accepted the flesh of the "pompion" as a pie filler. Following its introduction to England, pumpkin pie recipes could be found in 17th century English cookbooks such as Hannah Woolley's 1675 book, "The Gentlewoman's Companion". 

English immigrants such as the Pilgrims eventually introduced the pumpkin pie to the New England region. Recipes for the pie did not appear in American cookbooks until the early 19th century. During this same period, the dessert finally became a common addition to the Thanksgiving dinner. Meanwhile, the English method of cooking the pumpkin took a different course. The English pumpkin pie was prepared by stuffing the actual pumpkin with apples, spices and sugar, before baking it whole. The dessert, which more or less remained traditional in the United States, inspired songs and poems. Nineteenth century activist Lydia Maria Child referenced the pumpkin pie in her 1844 song, "Over the River and Through the Wood". And in 1850, John Greenleaf Whittier wrote a poem called "The Pumpkin".

Below is a recipe for a fresh pumpkin pie from the Full Circle website (which was adapted from a recipe found onwww.rwood.com:


Pumpkin Pie

Ingredients

Your favorite pie crust dough, enough for one 9-inch shell.
1 pie pumpkin
2 eggs
1 1/2 cups organic cream
1/2 cup unrefined cane sugar
1/2 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp freshly grated nutmeg
1/8 tsp ground cloves


Preparation

Preheat the oven to 350°F. Cut the pumpkin in half, remove the seeds, place the pumpkin halves in a pan, shell side up, and bake for 1 hour or until the pumpkin is tender, exudes liquid and the shell starts to sag.

Pour off accumulated liquid, scrape the pulp from the shell and purée it with a potato masher or in a blender. Measure 2 cups of the purée and set it aside. Reserve any additional pumpkin for another use.

Place your pie dough on a lightly floured surface and, starting from the center out, roll the dough to about 2 inches larger than the size of the pan. Loosen the pastry, fold it in half, lift it and unfold it into the pan. Press it into place, trim off the excess dough and crimp the edges.

Increase the temperature of the oven to 425°F. In a large mixing bowl lightly beat the eggs. Add the purée and the remaining ingredients and stir to blend. Pour the mixture into the dough-lined pan.

Bake for 15 minutes and then reduce the heat to 350°F and bake an additional 45 minutes or until a knife inserted comes out clean. Allow to cool slightly before serving.

The Welsh Rarebit

Here is some information and an old recipe about a dish made with a savory sauce of melted cheese and various other ingredients served hot over toasted bread. The dish is called the Welsh Rarebit:


THE WELSH RAREBIT

The origin and evolution of Welsh Rabbit (aka Welsh Rarebit) differs according to one's point of view. Combinations of melted cheese and toasted bread have been enjoyed in several cultures and cuisines for thousands of years. However, the name of this dish originated from 18th century Great Britain, after Wales. Welsh Rarebit is typically made with Cheddar cheese, in contrast to the Continental European fondue. And Welsh Rarebit made be considered a local variant.

There is no evidence that the Welsh actually originated this, although they have always had a reputation as cheese-lovers. A more likely derivation of the name is that Welsh in the seventeenth and eighteenth centuries was used as a patronizingly humorous epithet for any inferior grade or variety of article – as a substitute for the real thing. Welsh rabbit may therefore have started life as a dish resorted to when meat was not available.

Although the term is often used simply for a slice of bread topped with cheese and put under the grill, the fully-fledged Welsh rabbit is a more complicated dish with several variations - the cheese (classically Cheddar or Double Gloucester) can be mixed with butter or mustard, beer or wine, and it can be pre-melted and poured over the toast rather than grilled. Welsh rabbit has of course produced one of the great linguistic causes celebres of gastronomy with it genteel variant Welsh Rarebit. There is little doubt that rabbit is the original form and that rarebit (first recorded in 1785) is an attempt to reinterpret the odd and inappropriate-sounding rabbit as something more fitting to the dish. Precisely how this took place is not clear. It has been speculated that ”rarebit” was originally ”rearbit” - that is, something eaten at the end of a meal. But there is no actual evidence for this.

Here is a recipe for Welsh Rarebit from Chowning’s Tavern, located in Colonial Williamsburg:





WELSH RABBIT

- from Chowning's Tavern
Colonial Williamsburg, Williamsburg, Virginia

Serves 4 to 6

Ingredients:

1 cup beer
2 teaspoons mustard powder
¼ teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1½ cups grated Cheddar cheese
2 tablespoons unsalted butter
Salt to taste
4 to 6 tomato slices
8 to 12 slices (½ inch thick), toasted French or Italian bread


Instructions:

Preheat a broiler. Place the beer, mustard, cayenne and Worcestershire sauce in a saucepan, and heat over medium heat until boiling. Slowly whisk in the cheese, making sure each addition is melted before adding the next. Add the butter, and whisk until smooth. Season with salt to taste, and set aside.
Place the tomato slices on the rack of a broiler pan, and broil for 1 minute, or until lightly browned.
To serve, place the toast slices on the bottom of an oven proof gratin dish or in individual gratin dishes. Pour the cheese over the toast, and then top with the tomato slices. Place under the broiler and broil until the cheese is bubbly and brown. Serve immediately.

Note: The components of the dish can be prepared up to a few hours in advance and kept at room temperature. Reheat the cheese until hot, whisking until it is smooth, before the final broiling.

- history.org

Favorite Movies and Television Set During the EARLY AMERICA Period

Below is a list of my favorite movie and television productions set during the Early America Period (1783-1828): 



FAVORITE MOVIES AND TELEVISION SET DURING THE EARLY AMERICA PERIOD



"John Adams" (2008) - Paul Giamatti and Laura Linney deservedly won both Emmys and Golden Globes for their excellent portrayals of John and Abagail Adams in this excellent seven-part miniseries about the 2nd U.S. president. 






"The Journey of August King" (1995) - Jason Patric and Thandie Newton starred in this adaptation of John Ehle's 1971 novel about a North Carolina farmer on his way home from market, who helps a runaway slave evade her master.






"Davy Crockett and the River Pirates" (1956) - This adventure conveyed the experiences of Davy Crockett and George Russel with keelboat riverman Mike Fink and river pirates along the Ohio and Mississippi Rivers. Picturesque and a lot of fun. Fess Parker, Buddy Ebsen and Jeff York starred.






"Buccaneer's Girl" (1950) - Yvonne DeCarlo starred in this entertaining costume romp about a Boston-born entertainer who falls for a pirate with a secret identity as a respectable New Orleans aristocrat. Directed by Fredrick De Cordova, the movie co-starred Philip Friend, Robert Douglas, Andrea King and Elsa Lancaster.






"Interview With a Vampire" (1994) - Neil Jordan directed this fascinating adaptation of Anne Rice's 1976 novel about a pair of vampires during a period of 200 years. Tom Cruise, Brad Pitt, Kirsten Dunst, Antonio Banderas and Christian Slater co-starred.






"Brother Future" (1991) - Phil Lewis starred in the PBS movie about a Detroit teen who is transported back in time to 1822 South Carolina, where he finds himself about to participate in a slave revolt instigated by one Denmark Vessey. 






"Sleepy Hollow" (1999) - Tim Burton directed Johnny Depp and Christina Ricci in this adaptation of Washington Irving's 1820 short story, "The Legend of Sleepy Hollow"





"The Seekers" (1979) - This adaptation of John Jakes' 1975 novel about the Kent family's experiences from 1794 to 1814. Randolph Mantooth, Timothy Patrick Murphy and George Hamilton starred.





"Many Rivers to Cross" (1955) - Robert Taylor and Eleanor Parker starred in this western-comedy about a footloose frontiersman in early Kentucky, who is targeted by a spirited spinster for marriage. Directed by Roy Rowland.

"JOHNNY TREMAIN" (1957) Review

"JOHNNY TREMAIN" (1957) Review

Over fifty-six years ago, the Walt Disney Studios produced a television movie set during a three year period that focused on the years in Boston, Massachusetts Colony prior to the outbreak of the American Revolution. The name of that movie was 1957's "JOHNNY TREMAIN". 

Directed by Robert Stevenson, "JOHNNY TREMAIN" was an adaptation of Esther Forbes' 1944 Newbery Medal-winning children's novel. It told the story of an arrogant adolescent named Johnny Tremain, who happened to be an apprentice for a silversmith living in Boston. Johnny has dreams of owning his shop one day and becoming wealthy and respected in the process. 

When a wealthy merchant named Jonathan Lyte commissions his master to repair a family's christening cup, Johnny takes it upon himself to do the actual repairs and win the arrogant Lyte's patronage. Unfortunately, Johnny picked the Sabbath to repair Lyte's cup. And in his haste to repair it before being discovered for breaking the Sabbath, Johnny damages his hand. While repairing Lyte's cup, Johnny discovers that he is the merchant's long lost nephew on his mother's side. But Lyte refuses to acknowledge Johnny as his kinsman and has the boy locked up. Johnny's difficulties with Lyte and in acquiring a job eventually leads him to join the Sons of Liberty, an organization dedicated to American independence from the British Empire. Along the way Johnny befriends several historical giants including Paul Revere, Samuel Adams, and Joseph Warren. The story reaches its climax with the Battle of Lexington and Concord and the beginning of the American Revolution.

It had been a long time since I first saw this movie. A very long time. And considering that it had been originally produced as a Disney television movie, I was ready to harbor a low opinion of it. Considering the Disney Studios' reputation for churning out a superficial take on American History, one would be inclined to dismiss the film. And if I must be honest,"JOHNNY TREMAIN" has a superficial take on the later years of the Colonial Era and the beginning of the American Revolution. Although there is some depth in the movie's characters, there seemed to be lacking any ambiguity whatsoever. Well . . . I take that back. Aside from Johnny Tremain's brief foray into arrogance in the movie's first fifteen minutes, there were no ambiguity in the other American characters. Thankfully, screenwriters Esther Forbes and Tom Blackburn allowed some ambiguity in the British characters and prevented them from being portrayed as cold-blooded and one-dimensional villains. Even Sebastian Cabot's Jonathan Lyte (Johnny's British uncle) was saved from a fate of one-note villainy in his final reaction to Johnny's decision not to accept his patronage.

Disney film or not, "JOHNNY TREMAIN" is an entertaining historical drama infused with energy, good solid performances and a somewhat in-depth look into American history in Boston, between 1772 and 1775. Despite a running time of 80 minutes, the movie explored some of the events during that period - events that included an introduction of some of the important members of the Sons of Liberty, the Boston Tea Party of December 1773, the British closure of Boston's port, Paul Revere's famous ride and the Battle of Lexington and Concord. It is also the first costume drama that revealed the establishment of slavery in a Northern state - or in this case, colony. In the midst of all this history, Forbes and Blackburn delved into Johnny's personal drama - including his conflicts with his uncle, dealing with his physical disability and his relationship with Priscilla Lapham, his former master's daughter - with solid detail. 

With the use of matte paintings, colorful photography by Charles P. Boyle and Peter Ellenshaw's production designs, director Robert Stevenson did a good job in transforming television viewers back to Boston of the 1770s. But the one production aspect of "JOHNNY TREMAIN" that really impressed me was the original song, "Liberty Tree", written by Blackburn and George Bruns. The song struck me as very catchy and remained stuck in my mind some time after watching the movie. The performances are pretty solid, but not particularly memorable. Again, allow me to correct myself. There was one outstanding performance . . . and it came from the late Sebastian Cabot, who portrayed Johnny's arrogant uncle, Jonathan Lyte. Everyone else - including leads Hal Stalmaster, Luana Patten and Richard Beymer, who would enjoy brief stardom in the early 1960s - did not exactly dazzle me.

My gut instinct tells me that the average adult might lacked the patience to watch a movie like "JOHNNY TREMAIN". Although historical drama remains very popular with moviegoers and television viewers, I suspect that Disney's early superficial style of portraying history might be slightly off-putting. However, "JOHNNY TREMAIN" might serve as a first-rate introduction to American History for children. And if one is in the mood for Disney nostalgia, I see no reason not to watch it again. Even after forty years or so, it is still an entertaining little movie.

"JOHNNY TREMAIN" (1957) Screencaps Gallery

Below are screencap images from "JOHNNY TREMAIN", the 1956 Disney adaptation of Esther Forbes' 1944 children's novel. Directed by Robert Stevenson, the movie starred Hal Stalmaster, Luana Patten, Richard Beymer, Jeff York and Sebastian Cabot:


"JOHNNY TREMAIN" (1957) Screencaps Gallery