Below is an article I had written about a famous comfort food dish known as Macaroni and Cheese:
MACARONI AND CHEESEMacaroni and Cheese is a famous dish known throughout Europe and other Western countries, especially the United States. My own memories of the dish date back to my childhood when my parents and grandmother used to serve it to me and my siblings . . . especially from the pre-packaged box form created by the company, Kraft. But I have eaten traditional homemade Macaroni and Cheese every now and then.Although known today as an American comfort dish, Macaroni and Cheese was a dish made from Parmesan cheese and past that originated in Italy. Pasta and cheese casseroles have been recorded in cookbooks as early as the 14th century's "Liber de Coquina", one of the oldest medieval cookbooks. The dish also made its first appearance in England during the same century, in the famous English medieval cookbook titled "Forme of Cury".The first modern recipe for Macaroni and Cheese appeared in Elizabeth Raffald's 1769 book "The Experienced English Housekeeper". Her recipe called for a Béchamel sauce with Cheddar cheese, which is mixed with macaroni pasta, sprinkled with Parmesan cheese and baked. The dish also appeared in the famous Victorian cookbook, "Mrs. Beeton's Book of Household Management" and included two recipes for the dish.Many would be surprised to learn that the future third President of the United States, Thomas Jefferson may have been responsible for the introduction of Macaroni and Cheese to Americans. He first sampled the dish in both in Paris and in northern Italy, and later incorporated the dish at his Virginia home, Monticello. As the country's third president, Jefferson served Macaroni and Cheese at a State dinner in 1802. Mary Randolph, sister to Jefferon's son-in-law Thomas Mann Randolph Jr., included a recipe for the dish in her 1824 cookbook, "The Virginia Housewife".Below is a recipe for "Macaroni and Cheese" from the MyRecipe website:Macaroni and CheeseIngredients2 cups milk2 tablespoons butter2 tablespoons all-purpose flour1/2 teaspoon salt1/4 teaspoon freshly ground black pepper1 (10-oz.) block extra sharp Cheddar cheese, shredded1/4 teaspoon ground red pepper (optional)1/2 (16-oz.) package elbow macaroni, cookedPreparation1. Whisk flour into butterPreheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.2. Whisk in warm milkGradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.3. Whisk in cheeseWhisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.
Below is an article I had written about a dish called Kentucky Burgoo: KENTUCKY BURGOOUnbeknownst to me until recently, Kentucky Burgoo or simply, "Burgoo", is a spicy stew that is similar to Irish or Mulligan Stew and especially Bruinswick Stew. Burgoo is a communal dish that is usually served during a social event in both the American South and the Midwest. However, it is believe that the dish first made its American appearance in the state of Kentucky.It is believed by many that Burgoo first originated in Europe - specifically France and Belgium. The name "burgoo" came from a mispronunciation of the French word "burgout", which is a kind of gruel; or perhaps it came from "ragout, which is a spicy vegetable/meat stew. I suspect that a ragout is more similar to the description of Kentucky Burgoo. It is also believed that a man named Colonel Gus Jaubart introduced the dish to the citizens of Kentucky around 1810, eight years after it became a state. Jaubart's Burgoo was a version of a stew - possibly a ragout - that was fed to French sailors at sea.However, the late Kentucky historian, Thomas D. Clark believed that Burgoo may have originated in the Appalachian region of late 18th century or early 19th century Virginia, where Brunswick Stew was popular. According to Clark, hunters would count their day's kill and cook it in a stew or soup with vegetables and highly seasoned spices. There are some who believe that Clark may have been referring to what was known as an "Appalachian Hunter's Stew" or the "Daniel Boone Stew".Below is a recipe for Kentucky Burgoo from the Simplyrecipe.com website:Kentucky BurgooIngredients3 tablespoons vegetable oil3-4 pounds pork shoulder or country ribs, cut into large pieces (3 to 4 inches wide)2-3 pounds chuck roast, stew meat, or other inexpensive cut of beef, cut into large pieces (3 to 4 inches wide)3-5 chicken legs or thighs (bone-in)1 green pepper, chopped1 large onion, chopped2 carrots, chopped2 celery ribs, chopped5 garlic cloves, chopped1 quart chicken stock or broth1 quart beef stock or broth1 28-ounce can of crushed tomatoes2 large potatoes (we used russets)1 bag of frozen corn (about a pound)1 bag of frozen lima beans (about 14 ounces)Salt and pepper4-8 tablespoons Worcestershire sauceTabasco or other hot sauce on the sidePreparationHeat vegetable oil on medium-high heat in a large soup pot (at least 8 quart size). Salt the meats well on all sides. When the oil is shimmering hot, working in batches brown all the meats. Do not crowd the pan or the meat will steam and not brown well. Do not move the meat while browning a side. Let the meat pieces get well seared. Remove the browned meats to a bowl.Add the onions, carrots, celery and green pepper to the pot and brown them. If necessary, add a little more oil to the pot. After a few minutes of cooking, sprinkle salt over the vegetables. When the vegetables are well browned, add the garlic and cook for 30 seconds more, until fragrant. Add back the meats, and the chicken and beef broths and the tomatoes, stir to combine. Bring to a simmer, cover, reduce the heat and simmer gently for 2 hours.Uncover and remove the meat pieces. Strip the chicken off the bone and discard skin if you want. Break the larger pieces of meat into smaller, more manageable pieces. The reason you did not do this at first is because the meats stay juicier when they cook in larger pieces. Return all the meat pieces to the pot and bring it up to a strong simmer.Peel and cut the potatoes into chunks about the same size as the meat pieces (if using new potatoes, you can skip the peeling, but russets you'll want to peel). Add them to the stew and cook them until they are done, about 45 minutes. When the potatoes are done, add the Worcestershire sauce, mix well and taste for salt. Add more Worcestershire sauce to taste if needed.Add the corn and lima beans. Mix well and cook for at least 10 minutes, or longer if you would like. Here is the point where you decide whether you want a burgoo that’s been hammered into a thick mass or a stew with bright colors in it. It is your call.To serve, taste one more time for salt, and add either Worcestershire or salt if you want. Serve with crusty bread or cornbread and a bottle of hot sauce on the side.
GUMBOGumbo is a dish that is not only popular throughout Deep South states like Louisiana, Mississippi, Alabama and South Carolina; but is available to many Americans at restaurants that featured Gulf State cuisine throughout the country. For me, my first real introduction to gumbo was at a food stand inside Los Angeles' Farmers Market called "The Gumbo Pot". It is probably one of my favorite dishes ever . . . if prepared properly. It is believed that gumbo was first introduced in southern Louisiana sometime during the 18th century. No one knows exactly where in Louisiana or when it first appeared in the Americas. It is basically a stew that consisted of stock, meat or shellfish, a thickener, and seasoning vegetables that usually included celery, bell peppers and onions (known as the "holy trinity"). Gumbo is often categorized by the type of thickener used. Cooks usually used the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux. The name of the dish either came from the Bantu word for okra - "ki ngombo" or the Choctaw word for filé - "kombo".Gumbo combines the ingredients and culinary practices of several cultures like West African, French, Spanish, German, and Choctaw. Gumbo may have been based on traditional West African or native dishes, or may be a derivation of the French dish bouillabaisse. Some believed that gumbo is a reinterpretation of traditional West African cooking. West Africans used the vegetable okra as a base for many dishes, including soups, often pairing okra with meat and shrimp, with salt and pepper as seasonings. In Louisiana, the dish was modified to include ingredients introduced by other cultural groups. Surviving records indicate that by 1764, African slaves in New Orleans mixed cooked okra with rice to make a meal. Some believe that gumbo may have been derived from traditional French soups, particularly the fish stew bouillabaisse. When the Acadians moved to Louisiana in the mid-18th century, they were unable to find many of their traditional ingredients for the soups they usually made for the winter months, so they substituted fish, turnips and cabbage with shellfish and ingredients from other cultures. Culinary experts like Celestine Eustis insisted that gumbo was an early dish for native tribes. It was first described in 1802 and was later listed in various cookbooks in the second half of the 19th century. Gumbo gained more widespread popularity in the 1970s, after the United States Senate cafeteria added it to the menu in honor of Louisiana Senator Allen Ellender. It is now the official state dish of Louisiana.There are many types of variations on gumbo. Among them are:*Gumbo Ya-Ya
*Seafood Gumbo
*Chicken and Sausage GumboConsidering there are so many different types of gumbo dishes out there, I tried to find a recipe of the most basic kind prepared in Louisiana. Below is a recipe found on the Smithsonian Institute magazine website, from an article written by Southern Louisiana native, Lolis Eric Elie. The recipe came from his mother:Creole GumboIngredients• 5 quarts water• 1 dozen fresh crabs, raw, boiled or steamed • 2 pounds medium to large shrimp, peeled and deveined (reserve the shells and heads to make seafood stock) • 2 pounds smoked sausage, cut into 1 inch rounds (1 pound each of two different sausages is optimal)• 3/4 pound Creole hot sausage (if available), cut into 1 inch rounds • 2 pounds okra cut into rounds• 1/2 cup plus 2 tablespoons vegetable oil • 1/2 cup all-purpose flour• 2 large onions, coarsely chopped• 6 large cloves garlic, chopped• 1 bunch flat-leaf parsley, chopped• 5 stalks celery, chopped • 1 bunch green onions, tops and bottoms, chopped• 1 large green bell pepper, chopped• 1 pound crab meat, picked and cleaned of shells and cartilage • 2 tablespoons Creole seasoning, such as Tony Chachere’s Original Creole Seasoning• 4 bay leaves • 4 tablespoons filé powder • Salt and pepper to taste • 6 cups steamed white ricePreparationClean the crabs, removing the lungs, heart and glands and other parts so that only the pieces of shell containing meat (including the legs, swimmers and claws) remain. Refrigerate the meaty parts of the crabs. Put the portions of the crabs that have been removed into a 6- or 8-quart stockpot. Add the shrimp heads and shells and 5 quarts water to the pot and bring to a boil over high heat. Reduce the heat to low and simmer for 30 minutes. Remove from the heat. Cook the sausages in a skillet in batches over medium heat, turning occasionally, until the pieces are slightly brown and much of the fat has been rendered. Remove the sausage and set aside on a paper towel-lined plate to drain. Discard the excess fat remaining in the skillet before cooking the next batch of sausage.Once all the sausage has been cooked, wipe the excess oil from the skillet, being careful not to scrub away those bits of sausage that have stuck to the bottom of the skillet. Add the 2 tablespoons vegetable oil. Heat the oil over medium heat and then add the okra. Lower the heat to medium and cook the okra until it is slightly brown and dried, stirring frequently, about 45 minutes. While the okra cooks, place the 1/2 cup vegetable oil in a 12-quart stockpot. Heat the oil over medium heat. Once the oil is hot, a tablespoon at a time slowly add the 1/2 cup flour to prepare the roux, stirring constantly. Once all the flour has been added, continue heating and stirring the roux until it becomes a medium brown color, somewhere between the color of caramel and milk chocolate, about 10-15 minutes. Add the onions to the roux, stirring constantly. Once the onions are wilted, add the garlic, parsley, celery, green onions and bell pepper. Strain the seafood stock into the large stockpot. Add the browned sausage and bay leaves and bring everything to a boil over medium-high heat. Then reduce the heat to medium and continue to cook.Once the okra is cooked, add it to the gumbo pot. Continue cooking the gumbo for 60 minutes. Add the reserved crabs and shrimp and cook for 15 minutes longer. Remove the gumbo from the heat and stir in the Creole seasoning and filé powder. Let the gumbo rest for 15 to 20 minutes. As it cools, oil should form on the top. Skim the oil with a ladle or large spoon and discard. Stir in the picked crab meat. Taste the gumbo and adjust seasoning with more salt and pepper as needed. Serve the gumbo ladled over steamed rice.
"CENTENNIAL" (1978-79) - Episode Two "The Yellow Apron" Commentary
Set during the 1810s and 1820s, the second episode of the NBC miniseries, "CENTENNIAL", continued the story of French-Canadian trapper, Pasquinel; his Scottish-born partner, Alexander McKeag; and their relationship with Clay Basket, the daughter of an Arapaho warrior. "The Yellow Apron" explored how jealousies, resentments and desire nearly broke apart their tenuous relationship.
”The Yellow Apron” began in 1809, with Clay Basket giving birth to the first of hers and Pasquinel’s three children, Jacques. The story quickly jumped to 1811, with the birth of their second child, Marcel. By the time the story begins in earnest in 1816, Pasquinel is still obsessed in finding the gold that Lame Beaver had stumbled upon in the last episode. Because of his obsession, he asks McKeag to make the visit to the Bockweiss household in St. Louis for more goods to trade with the Plains tribes. Upon his arrival in St. Louis, McKeag learns that Bockweiss is anxious over his son-in-law’s failure to make the trip. He also learns that Lise Bockweiss Pasquinel has given birth to Pasquinel’s daughter, Lisette. And all of this happened within the episode’s first nine to ten minutes.
So much occurred in ”The Yellow Apron”. The episode saw the birth of Pasquinel’s four children – his children by Clay Basket (Jacques, Marcel and Lucinda) and his daughter by Lise (Lisette). McKeag has to deal with Jacques’ dislike of the Scots trapper and suspicion of Clay Basket’s love for him. Clashes with both the Native American world and the white world leave scars on Jacques, deepening his dislike of McKeag and leaving a mark on his psyche. Both McKeag and Clay Basket continue their struggle to keep their feelings for one another in check. And both have to contend with Pasquinel’s desire for gold and his penchant for leaving them all behind in order to be with his St. Louis wife, Lise. And Lise has to struggle between her own love for the French-Canadian trapper and her growing jealousy for his love of the West and a suspicion that he may have Native American wife. And although he seems very fond of Clay Basket, it is obvious that he is more divided by his feelings for Lise, the West and his desire for gold.
The episode’s last half hour spirals into a series of heartbreaking and bittersweet events. Jacques tries to kill McKeag in a fit of anger over a dispute regarding beaver traps. After the attack, McKeag leaves Pasquinel and the latter’s Arapaho family. After spending a winter inside a hut encased by a snowdrift, McKeag hooks up with a group of trappers that include Jim Bridger and James Beckwourth. They travel to a rendezvous for other mountain men. There, McKeag has an emotional reunion with Pasquinel. But McKeag’s lingering resentment toward his former partner makes the reunion short-lived. After one last trip to St. Louis, Lise convinces McKeag to reconcile with Pasquinel. Unfortunately, McKeag’s efforts to reconcile with his former partner come too late. Minutes earlier, Pasquinel is attacked and killed by a band of Ute warriors after finding the gold he had sought for so long. Despite the tragedy, McKeag and Clay Basket are now free to be together. And the Scots trapper agrees to claim Lucinda as his own. The episode ended with a shot of the gold nuggets that Pasquinel finally discovered, but failed to claim as his own due to his death. However, that final shot struck an ominous note . . . as conveying to the audience that not only will the nuggets be discovered again, but also bring havoc to the region. Especially for Pasquinel's Arapaho family and other Native Americans.
I must admit that I found ”The Yellow Apron” is probably one of the most bittersweet episodes in this miniseries. And possibly one of the most epic. The latter is not surprising, considering that most of the episode spans nearly fifteen years. But what I really enjoyed about it was that it touched upon an era of the Old West that is rarely covered in Hollywood films or television. I say . . . rarely. There have been movies about trappers and mountain men of the early 19th century, but most Hollywood productions tend to focus upon the West between the 1840s and the 1880s. The episode featured the growing conflict between the Native Americans and whites (both mountain men and the military) that set foot on their lands. This conflict was apparent in an effective scene in which McKeag, Pasquinel and the latter’s Arapaho family visited a fort along the Missouri River, where they clash with a group of hostile American soldiers. Viewers also had an opportunity to enjoy a scene that featured a rendezvous between trappers and traders from many nations and Native Americans. Thanks to some detailed and colorful direction by Virgil W. Vogel, the scene not only went into detail over what transpired at a rendezvous – trading, horse and foot racing, target shooting, singing, dancing, gambling and other activities.
A yellow apron figured into a session of dancing, initiated by a mountain man playing a bag pipe. This incident led to an emotional reunion between Pasquinel and McKeag. Considering the acrimony (at least on McKeag’s part) that led to their separation, watching the two former friends dance away the bitterness proved to be one of the most poignant moments in the entire miniseries. The scene also proved to be one of the finest moments on screen for both Richard Chamberlain and Robert Conrad. In fact, this particular episode provided some of the best acting in the entire miniseries. Not only did Chamberlain and Conrad did some of their best work, so did Barbara Carrera and Sally Kellerman, who both did excellent jobs in conveying the emotional difficulties in being Pasquinel’s wife. I also have to commend the late Vincent Roberts’ portrayal of Jacques Pasquinel in his early teens. I thought he did a top notch job of conveying the young Jacques’ dislike and resentment toward McKeag without resorting to any over-the-top acting.
Directed by Virgil Vogel, ”The Yellow Apron” is without a doubt, one of my favorite episodes in the miniseries. Personally, I thought it conveyed the complex friendship between Pasquinel and Alexander McKeag with more depth than even ”Only the Rocks Live Forever”. Not only did it boast some first-rate performances, especially from Richard Chamberlain and Robert Conrad, but also provided one of the most memorable scenes in the entire miniseries.
Below is a brief look at and recipe for the famous New England dessert called the "Boston Creme Pie": BOSTON CREME PIEJudging by the name of this famous dessert, one would assume that the Boston Creme Pie was created in Boston, Massachusetts. And one would be right. However, there is a slight confusion over the dessert's origins. According to John F. Mariani's 1999 book, "Encyclopedia of American Food and Drink", the Boston Creme Pie originated during the Early American period and was known as either the "Pudding-Cake Pie"; or when made with a raspberry jelly filling, "Mrs. Washington's Pie".But the current dessert that features the chocolate topping is known as the Boston Creme Pie. And according to many cookbooks, Armenian-French chef M. Sanzian created the dessert at Boston's famous Parker House Hotel in 1855 or 1856. Like the Pudding-Cake Pie and Mrs. Washington's Pie, the Boston Creme Pie is actually a pudding and cake combination that comprises at least two or three layers of sponge cake filled with vanilla flavored custard or crème pâtissière. In the case of the Boston Creme Pie, the cake is topped with a chocolate glaze called Ganache. The Commonwealth of Massachusetts declared the Boston Creme Pie as its official dessert in 1996. The following is a recipe for the dish from thehungrymouse.com website:Boston Creme PieIngredientsCake1/2 cup butter (that’s 1 stick), softened on the counter for 20 minutes or so1 cup sugar3 egg yolks1 tsp. vanilla extract3/4 cup milk2 cups cake flour2 tsp. baking powderpinch of saltCream Filling1/2 cup sugar4 egg yolks6 Tbls. flour1 1/2 cups milk2 tsp. vanilla extractChocolate Frosting4 oz. semisweet chocolate, chopped1/2 cup heavy cream1 Tbls. butterPreparationsCakePreheat your oven to 375 degrees. Spray 2 8-inch round cake pans with oil, then line with circles of parchment paper. Set them aside. Combine the sugar and butter in the bowl of your mixer. Beat them together until well combined. Add in the egg yolks. Beat again until well combined and kind of fluffy. Scrape down the sides of your bowl with a spatula. Add the milk. Combine the flour, baking powder, and salt in a small bowl. Stir them together with a whisk to combine well. Toss the dry mixture into the butter/sugar in the mixing bowl. Mix on medim-high for maybe 20 or 30 seconds to combine, just until the batter comes together.The batter will be relatively thick and stiff. Give the batter a stir or two with a spatula to be sure that it’s mixed well and no dry ingredients remain in the very bottom of the bowl. Divide the batter evenly between your two prepared cake pans. Smooth it down with a spatula so it fills the whole pan and is relatively even. Bake cake the 2 cakes for 20-23 minutes at 375 degrees.They are done when they are golden brown on top and feel firm (not jiggly) in the middle when pressed with a finger. When inserted in the center, a toothpick should come out clean. Cool the cakes in the pans for about 10 minutes. Then, gently run a knife around the whole edge to loosen it, and remove each cake from the pan. (Because you lined each pan with parchment paper, this should be easy). Set the cakes on a rack to cool completely. If your cakes wound up a little crusty on the edges, like this, don’t worry. You’re going to trim those crisp edges right off when you assemble your Boston Cream Pie.CustardFill a medium-sized pot with a few inches of water. Set it on the stove over high heat to bring it up to a boil. Then put the sugar and egg yolks in a large heatproof bowl. Whisk together until well combined. Add the flour. Whisk to combine. Pour in the milk. And the vanilla. Whisk to combine. When your pot of water is boiling, drop the heat to low. Set the bowl on top of the pot of water. Whisk it constantly for 5-7 minutes until it starts thicken. Keep whisking until the custard gets very thick. It’s done when it coats the back of a spoon. Give it a taste. It should have a nice custard-y taste, without any hint of raw flour. When it is done, take it off the heat. Cool it on the counter to room temperature, then pop it in the fridge to chill it completely.Chocolate FrostingFill a medium-sized pot with a few inches of water. Set it on the stove over high heat to bring it up to a boil. If you are making the frosting right after the custard, just use the same pot of simmering water. Chop up the chocolate. Put it into a large heatproof bowl. Pour in the cream. When your pot of water is boiling, drop the heat to low. Set the bowl on top of the pot of water. Toss in the butter. The chocolate should start to melt almost immediately. Whisk to combine. Keep whisking until all the chocolate is melted and you have a uniform mixture. Set the chocolate frosting aside to cool. As it cools, it will thicken up. If you put it in the fridge, keep a close eye on it. It can go from nice and thick to solid fudge in no time flat.Assemble the DessertDo not do this until all of your components are completely cool. If you try to put it together when any piece is warm, you will wind up with a slippery, drippy mess.Start by trimming your cakes. Carefully set them one on top of the other. With a serrated bread knife, cut the edges off. Go slowly and press down on the top of the cake with one hand to keep it from ripping. Should you have an accident with one of the cakes, like this, do not fret. Just use that cake as the bottom layer. The custard filling will help glue the whole thing together once it gets cold in the fridge.Set one cake on your serving platter, bottom side facing up. Do this so that your custard goes on a flat—not slightly domed—surface. Grab the custard filling from the fridge. It should be nice and thick. Spoon it out onto the cake. Reserve a few spoonfuls of custard for later, to help stick the almonds to the side of the cake. Spread the custard to the edges with a rubber spatula. Put the second cake right on top. Grab your chocolate frosting. Spoon it out onto the top of the cake. Spread it around until the top of the cake is covered. Pop two toothpicks into the cake to hold the layers together for now, until it’s completely chilled. With your finger, brush the leftover custard onto the edges of the cake, so it’s covered in a thin layer.NoteAccording to this recipe, the Boston Cream Pie is best served on the day that it is put together. The dessert has three parts - the cake, the custard filling and the chocolate frosting. Following the preparation of all three parts, they need to be completely cooled before the dessert is assembled.
