Chicken and Waffles

Below is an article about the dish known as Chicken and Waffles:

CHICKEN AND WAFFLES

Considered an American dish, Chicken and Waffles is a fusion of two food times – chicken and waffles. The dish is part of a variety of culinary traditions that include soul food and Pennsylvania Dutch cuisine. It is served in certain specialty restaurants in the United States. The combination that is regarded as part of African-American or Southern tradition is usually served with condiments such as butter and syrup and has become a local custom in Baltimore, Maryland. However, the Pennsylvania Dutch version of the dish is usually served with pulled or stewed chicken and gravy on top. This version has become a custom in Northeastern United States.

Several theories about the origin of Chicken and Waffles do exist. But they are theories and is not exactly regarded as fact. Waffles entered American cuisine in the 1600s with the arrival of European colonists. A chef to the prince-bishop of Liège originated the waffles used in this particular dish in the 18th century. The popularity of waffles saw a boost following Thomas Jefferson’s purchase of four waffle irons in Amsterdam after 1789.

Hotels and resorts outside Philadelphia, Pennsylvania began serving waffles with fried catfish in the early 1800s. Such establishments also served other dishes like fried chicken, which gradually became the meat of choice due to catfish’s limited availability. By the 1840s, broiled chicken and waffles became the specialty at Warriner’s Tavern in Springfield, Massachusetts. The establishment was owned by Jeremy and Phoebe Warriner, two well-known African-American abolitionists. The Warriners hired African-American women as cooks for the tavern. They were usually freed or runaway slaves who had learned their trade in Southern plantation kitchens. Chicken and Waffles had been extravagant breakfast staples in plantation houses through much of the South. Earlier, I had pointed out that the chicken served with waffles by the Pennsylvania Dutch was usually stewed and topped with gravy. This version had became an established common Sunday dish among the Pennsylvania Dutch by the 1860s.

The combination of chicken and waffles did not appear in early Southern cookbooks such as “Mrs. Porter’s Southern Cookery Book”, published in 1871; or in the first African-American cookbook, “What Mrs. Fisher Knows About Old Southern Cooking”, published in 1881 by former slave Abby Fisher. The lack of a recipe for the combination of chicken and waffles in Southern cookbooks during the post-Civil War era may suggest a later origin for the dish. Popular culture had associated Chicken and Waffles with the South by 1917 with the publication of Edna Ferber’s novel, “Fanny Herself”.

Fried Chicken and Waffles had arrived in Los Angeles, California by 1931. The dish was served at The Maryland, a local restaurant that marketed the dish as a Southern specialty. The protagonist in James M. Cain’s 1941 novel “Mildred Pierce” was a woman who finds success serving “chicken-and-waffle dinner” at her Glendale restaurant. Chicken and Waffles had become a staple in New York City’s African-American community in Harlem as early as the 1930s in such locations as Tillie’s Chicken Shack, Dickie Wells’ jazz nightclub, and particularly the Wells Supper Club. The dish eventually regained popularity in Los Angeles in the 1970s, due to the fame of former Harlem resident Herb Hudson’s restaurant Roscoe’s House of Chicken and Waffles. The latter has become known as a favorite of some Hollywood celebrities and been referenced in several movies.

Below is a recipe for Chicken and Waffles from the Delish website:

Chicken and Waffles

Ingredients

Fried Chicken
1 quart buttermilk
2 tbsp. kosher salt
Mix of bone-in chicken thighs, breasts, and drumsticks (about 2 lbs.)
Vegetable oil, for frying
2 cups All Purpose Flour
1 tbsp. paprika

Waffles
2 cups all-purpose flour
2 tbsp. granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 cup sour cream
1 cup milk
6 tbsp. butter, melted, plus more for waffle iron
3 Large eggs, separated
1 tsp. cayenne
Kosher salt
Freshly ground black pepper
2 Large eggs

Preparation

1. Brine chicken – In a large bowl, mix together buttermilk and 2 tablespoons salt. Add chicken and cover bowl with plastic wrap. Refrigerate at least 2 hours and up to overnight.

2. Meanwhile, make waffles – Preheat oven to 200°. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and a pinch of kosher salt.

3. In a separate bowl, whisk together sour cream, milk, butter and egg yolks. Gently fold wet mixture into dry mixture.

4. In a large bowl, using a hand mixer (or in the bowl of a stand mixer), beat egg whites until stiff peaks form. Fold whipped egg whites into batter, being careful not to over mix. (A few fluffy streaks of whites are fine!)

5. Heat waffle iron according to manufacturer’s instruction. When the iron is hot, brush grates with melted butter. Spoon about ⅓ cup of batter into waffle maker and cook until golden, about 5 minutes. Repeat with remaining batter. Place cooked waffles in a clean kitchen towel on a baking sheet. Place in oven to keep warm while preparing chicken.

6. When ready to fry – Fill a Dutch oven fitted with a candy thermometer with vegetable oil until 2″ to 3″ deep, then preheat until oil reaches 350º. Prepare one sheet pan lined with paper towels and a wire rack.

7. Transfer chicken from brine to another sheet pan and dry thoroughly with paper towels. Season generously with salt and pepper.

8. In a large, deep bowl, whisk together flour, paprika, cayenne, salt, and pepper. In a large bowl, beat eggs with 2 tablespoons water. Using tongs, place chicken in egg mixture, roll in flour mixture, and shake off excess. Fry chicken in 2 batches until golden brown and cooked through, 6 to 8 minutes (internal temperature should read 165º). Bring oil back to 350º before adding last batch.

9. Place chicken on wire rack and season with salt immediately. Plate waffles with a pat of butter and top with 2 to 3 pieces of fried chicken. Serve with maple syrup on the side for drizzling.

Five Favorite Episodes of “STAR TREK VOYAGER” Season Four (1997-1998)

Below is a list of my five favorite episodes from Season Four of “STAR TREK VOYAGER”. Created by Rick Berman, Michael Piller and Jeri Taylor; the series starred Kate Mulgrew as Captain Kathryn Janeway:

FIVE FAVORITE EPISODES OF “STAR TREK VOYAGER” SEASON FOUR (1997-1998)

1. (4.07) “Scientific Method” – When a string of bizarre illnesses afflicts Voyager’s crew, the Doctor, Lieutenant B’Elanna Torres and new crewman Seven-of-Nine uncover a team of alien researchers existing out of phase and performing medical experiments on the crew. Rosemary Forsyth and Annette Helde guest starred.

2. (4.16) “Prey” – The crew of Voyager come to he aid of a wounded Hirogen before discovering that his hunting prey, a lost member of Species 8472, has boarded the ship. Tony Todd guest-starred.

3. (4.14) “Message in a Bottle” – Using an abandoned Hirogen communications net, Voyager sends their Chief Medical Officer, the Doctor, to a Federation ship in the Alpha Quadrant, where he discovers has been taken over by Romulans. Andy Dick and Judson Scott guest starred.

4. (4.08-4.09) “Year of Hell” – Voyager comes across a Krenim time ship that is wiping whole species from existence in order to change the existing timeline. Kurtwood Smith and Peter Marx guest starred.

5. (4.18-4.19) “The Killing Game” – When Voyager is captured by the Hirogens, it is transformed into a massive holodeck, so that the Hirogens can hunt members of the crew who have been fitted with new identities in various scenarios based upon Federation history. Danny Goldring, J. Paul Boehmer and Mark Metcalf guest starred.

Honorable Mentioned: (4.23) “Living Witness” – The Doctor’s backup program awakens in the museum of an alien culture seven hundred years in the future, where Voyager is thought to have been a passing warship full of cold-blooded killers in which the latter interfered in a war between the planet’s two ethnic groups. Tim Russ directed, and Henry Woronicz guest starred.

“MANK” (2020) Review

“MANK” (2020) Review

When it comes to biopics about Hollywood history, I must admit that I have a slight addiction to them. I really enjoy reading about Hollywood history. And I especially enjoy reading about the industry’s so-called “Golden Age”. So, when I learned about the upcoming release of “MANK”, a biopic about Hollywood screenwriter, Herman J. Mankiewicz, I was pretty eager to see it.

However . . . I never got the chance to watch “MANK” in movie theaters during the fall/winter of 2020-2021. “MANK” had the bad luck to be released while the entire world was in the grip of the COVID-19 pandemic. Although Netflix had released the film in theaters for a limited period in November 2020, the streaming service/production company eventually released it on its streaming service the following month. Because of this, a good number of months had passed before I had eventually watched it on television.

“MANK” began in 1940, when the then young wunderkind Orson Welles hired veteran screenwriter Herman J. Mankiewicz to write the screenplay for his new movie, “CITIZEN KANE”. Unfortunately, Mankiewicz is in Victorville, CA; recovering from a broken leg he had sustained in a car crash. With the assistance of his secretary Rita Alexander, he becomes aware of the similarities between the movie’s main character and newspaper magnate William Randolph Hearst. This awareness not only inspired Mankiewicz to work on Welles’ screenplay, but also led him to recall his history with Hearst, the latter’s mistress, Marion Davies; and the smear campaign against Upton Sinclair’s 1934 California gubernatorial campaign.

Since “MANK” is not a documentary, but a historical drama, I knew that its narrative would not be completely accurate. However, I do believe that screenwriter Jack Fincher and his brother, director David Fincher, took a lot of liberties in regard to historical accuracies. Perhaps too much. Yes, the movie featured historical accuracies that included Mankiewicz’s car accident and broken leg, his employment with both Paramount Pictures and Metro-Goldwyn-Mayer Studios, Upton Sinclair’s bid for Governor of California in 1934 and of course, Mankiewicz’s collaboration with Welles and John Houseman on “CITIZEN KANE”.

However, the main problem with “MANK” is that Jack Fincher tried to connect the efforts to undermine Upton Sinclair’s gubernatorial campaign with Mankiewicz’s screenplay for “CITIZEN KANE”. And it did not exactly work. It failed to work due to Mankiewicz’s political beliefs. Considering that Sinclair had ran for governor as a Democrat, it seemed implausible that Mank would have been that upset over the state’s business leaders – which included movie studio chief Louis B. Mayer, studio producer Irving Thalberg; and newspaper magnates like Hearst and Harry Chandler – going out of their way to undermine Sinclair’s campaign. Mankiewicz’s politics tend to skewer toward conservative, except when it came to fascism.

It seems quite obvious that Jack Fincher needed an explanation for why Mankiewicz had been willing to write “CITIZEN KANE”, a scathing portrait of William Randolph Hearst. So he invented one. But you know what? I find myself wondering what topic had really caught the Finchers’ attention – Mankiewicz’s connection with Hearst, Davies and “CITIZEN KANE”; or the 1934 California gubernatorial election. Because honestly . . . it seemed as if both screenwriter and director were more interested in the latter. If that was the case, then the Fincher brothers should have solely focused the movie’s topic on the election.

I have another quibble about “MANK”. One I found some of the dialogue in the film’s first half hour a bit too stylized for my tastes. In one early scene, it seemed as if the Finchers had tried too hard to recapture a West Coast version of the Algonquin Round Table. Also, why did the Finchers shot this film in black-and-white? What was the point? Because to me, this decision to film in black-and-white seemed like another attempt at a homage to Hollywood’s Golden Age via a gimmick. And I am getting weary of gimmicks – especially unnecessary ones in Hollywood productions.

Otherwise, I did not have a problem with “MANK”. There are at least three reasons why I ended up enjoying this film. One, the movie featured a first-rate character study of Herman J. Mankiewicz. I have read a good deal about him. Granted, the movie was not completely honest in the writer’s characterization. The latter’s political beliefs would have never led him to get upset, let alone outraged over the campaign against Upton Sinclair. However, David Fincher’s screenplay did a very admirable job in capturing Mankiewicz’s other traits – including his wit, his addictions and air of weariness. If I must be frank, I believe Gary Oldman’s superb performance achieved this even more than the Finchers’ screenplay and direction.

Two, although I found the creation of “CITIZEN KANE” rather interesting, it did not strike me as particularly unique. Well . . . I take that back. “MANK” did tell this story specifically from the screenwriter’s point-of-view. The 1999 HBO film, “RKO 281”, told this story mainly from Orson Welles’ point-of-view. However, the movie’s depiction of Hollywood’s connection to California’s 1934 gubernatorial election struck me as the film’s more interesting and original aspect. This was especially apparent in scenes that featured a montage of the phony newsreels criticizing Sinclair and the election’s final night.

One aspect of “MANK” really impressed me – namely the performances featured in the film. They either ranged from competent performances from the likes of Tom Pelphrey as Joseph Mankiewicz, Charles Dance as William Randolph Hearst, Ferdinand Kingsley as Irving Thalberg, Joseph Cross as Charles Lederer, Toby Leonard Moore as David Selznick, Sam Troughton as John Houseman, Bill Nye as Upton Sinclair and Arliss Howard as Louis B. Mayer. Mind you, I believe there were times when Howard’s performance threatened to become a bit too theatrical. But I still enjoyed it. I was very impressed by the performances from Tuppence Middleton as Sara Mankiewicz, Tom Burke as Orson Welles and Amanda Seyfried as Marion Davies. As much as Seyfriend’s performance impressed me, I do not believe she had deserved an Oscar or any other acting nomination for her performance. I do not believe her performance was that exceptional.

There were a handful of performances that I really enjoyed. I thought Jamie McShane gave a very emotional performance as test director Shelly Metcalf, who shot the anti-Sinclair newsreels. Frankly, Lily Collins’ performance as Mankiewicz’s no-nonsense secretary Rita Alexander impressed me a lot more than Seyfriend’s performance. And I thought she and the leading man had managed to create a superb screen chemistry. Although I believed that Seyfriend’s acting nominations were undeserved, I cannot say the same for Gary Oldman’s performance as Herman J. Mankiewicz. I thought he was superb as the screenwriting icon agonizing over his earlier apathy toward the governor’s election, while struggling over his alcoholism and creation of the “CITIZEN KANE” screenplay. He truly deserved his acting nominations – especially in one scene in which the main character went into a drunken rant against the Hollywood machine and Hearst.

“MANK” was definitely not the best movie of 2020. Perhaps it was one of the better ones. I still believe it could have been a better film if David and Jack Fincher had not attempted to connect the creation of “CITIZEN KANE” with California’s 1934 governor election. But its re-creation of the latter proved to be one of the film’s highlights. And the movie also benefited from excellent direction from David Fincher and excellent performances from a cast led by the always superb Gary Oldman. Honestly, I would have no qualms about buying a DVD copy of this film.

“CAT AMONG THE PIGEONS” (2008) Review

“CAT AMONG THE PIGEONS” (2008) Review

I have a confession to make. I am not particularly fond of Agatha Christie’s later novels featuring Belgian-born private detective, Hercule Poirot. Most of those novel were published between the end of the 1950s and 1976, the year of Christie’s death. But there is one Poirot novel that I have enjoyed over the years. It is the 1959 novel, “The Cat Among the Pigeons”.

Nearly fifty years later, the producers of the ITV series, “AGATHA CHRISTIE’S POIROT” aired an adaptation of the novel. Written by Mark Gatiss, the story began in a fictional Middle Eastern country called Ramat during a revolution. The country’s leader, Prince Ali Yusaf, and his close friend, a British pilot named Bob Rawlinson; engaged in a violent shoot-out with revolutionaries that had managed to storm the palace. Rawlinson confirmed to the prince that he had made arrangements for the latter’s valuable rubies to leave the country minutes before the revolutionaries killed them in a hail of bullets.

A few months later, Belgian detective Hercule Poirot found himself at Meadowbank, a prestigious girls’ school in England, serving as a guest speaker for its award ceremony. Poirot happened to be a close friend of the school’s founder and headmistress, Miss Honoria Bulstrode. Following the ceremony, the latter asked the Belgian detective to remain at the school for a few days and help her select her successor following her retirement. However, Poirot found himself investigating a lot more when Miss Grace Springer, the school’s sports teacher, is found skewered to death by a javelin in the Sports Pavilion. Several days later, one of the students – Princess Shaista, Ali Yusaf’s cousin – disappeared from school . . . believed to have been kidnapped. Fearful that events might lead to the school’s closing, Miss Bulstrode asked Poirot to investigate and solve both the murder and the kidnapping.

There had been some changes in this adaptation of Christie’s 1959 novel. Several supporting characters had been omitted, which is not surprising to me. Poirot was featured in the television movie from the beginning to the end . . . unlike the novel in which he made his first appearance two-thirds into the story. In fact, he and Miss Bulstrode were not close friends in the novel. I believe one of the biggest improvements of this television adaptation was to feature Poirot’s character in the story from the beginning to the end. The manner of deaths for some of the characters had been changed. The biggest change proved to be the setting. The latter was changed from the late 1950s to the mid-to-late 1930s in order to fit the premise for “AGATHA CHRISTIE’S POIROT”. Fortunately, none of these changes had damaged the television movie’s narrative. But I did find the reasoning behind Poirot’s stay at Meadowbank a little thin.

Christie’s novel has always been a favorite of mine, considering how it permeated with political intrigue. That same intrigue seemed present in “CAT AMONG THE PIGEONS”. Yet . . . how I can put it? The political atmosphere seemed slightly muted from the novel. I believe the problem originated with Grace Springer’s death. In the novel, her death seemed to emphasize the mystery surrounding the Sports Pavilion. Whereas this movie had put a great deal of focus on Springer’s character. Perhaps a bit too much. I have always found the screenwriter’s decision to transform Miss Springer into a borderline sadist with a penchant for blackmail unnecessary. I also wish that Gatiss had included Christie’s original ending that featured Ali Yusaf’s secret British wife and son. I have always found that particular scene poignant.

Otherwise, I did not have a problem with the changes made in “CAT AMONG THE PIGEONS”. Although it is not favorite Christie adaptation of mine, I cannot deny that I have always enjoyed it. One, I enjoyed the political intrigue behind the narrative, even if it seemed slightly muted. Two, I thought the movie did an excellent job in its characterizations – especially with the school’s teachers. I also enjoyed the developing relationship between Poirot and Inspector Kelsey, thanks to Gatiss’ screenplay and the performances of David Suchet and Anton Lesser. Three, if I must be honest, I thought Gatiss did a better job in portraying Ali Yusaf and Bob Rawlinson’s deaths than Christie. In the latter’s novel, the pair was killed in an arranged plane crash, off screen.

The production values of the “AGATHA CHRISTIE’S POIROT” movies have been something of a mixed bag post-2000. Although most of the television movies did an excellent of reflecting Great Britain during the mid-to-late 1930s, there have been a few that I found questionable. Thankfully, I cannot say the same about the production values for “CAT AMONG THE PIGEONS”. I believe the movie benefited greatly from Jeff Tessler’s production designs, Michael Harrowes’ editing, Miranda Cull and Paul Spriggs’ art direction and Cinders Forshaw’s photography. However, I did wish that Forshaw had not been so inclined to indulged in that hazy photography that had seemed to dominate period dramas from the 1970s and 1980s.

I also enjoyed Sheena Napier’s costume designs. I thought she did a solid job in creating costumes that reflected the movie’s setting. But I had one complaint about Napier’s costumes – namely those worn by actress Natasha Little. Perhaps my eyes were deceiving me, but the hemlines for Little’s costumes seemed a bit short for the 1930s. The idea of her wearing dresses that were indicative of the late 1920s seemed rather odd. Little portrayed Ann Shapland, a secretary who had worked for a series of prestigious employers – including Miss Bulstrode. I doubt that the Miss Shapland character lacked the finances to purchase clothes that were in fashion.

The performances featured in “CAT AMONG THE PIGEONS” seemed top-notch as usual. I have already commented on David Suchet and Anton Lesser’s performances as Hercule Poirot and Inspector Kelsey, complimenting both actors for conveying the growing professional relationship between the two characters. Harriet Walter did an excellent job in her portrayal of the more than competent Honoria Bulstrode, the school’s headmistress.

Adam Croasdell gave a solid performance as the likeable, yet smarmy school gardener, Adam Goodman. Natasha Little was excellent as Miss Bulstrode’s slightly sophisticated secretary Ann Shephard, who was also hiding a poignant secret. Amara Karan proved to be rather entertaining as Princess Shaista, the royal student who regarded herself as more mature and superior than the other student. I can say the same about Amanda Abbington’s portrayal of Miss Blake, the art teacher who did not bother to hide her dislike of the boorish Miss Springer. Although I was a little critical of Gatiss’ decision to make the latter character unlikable in a rather ham-fisted manner, I cannot deny that Elizabeth Barrington gave an interesting performance.

The television movie featured solid performances from Carol MacReady, Pippa Heywood, Katie Leung, Georgia Cornick, Jo Woodcock and Lois Edmett. But I feel that Claire Skinner and Susan Wooldridge gave the two best performances as literary teacher Eileen Rich and Miss Chadwick, teacher and co-founder of the school. Both actresses did a superb job in evoking the poignant aspects of their characters.

“CAT AMONG THE PIGEONS” is a curious adaptation. Some of the changes to Agatha Christie’s 1959 novel made by Mark Gatiss struck me as a bit detrimental to the production – especially the exaggeration of Miss Springer’s character. Yet, some of the changes – including Poirot’s increased appearances and the manner of two minor characters’ death – seemed to improve the story. Overall, I enjoyed “CAT AMONG THE PIGEONS” very much thanks to Mark Gatiss’ screenplay, James Kent’s direction and especially the performances of the cast led by David Suchet. I still find it very satisfying.

Gooey Butter Cake

Below is an article about a dessert known as Gooey Butter Cake:

GOOEY BUTTER CAKE

The city of St. Louis, Missouri is known for the creation of several popular dishes and desserts. One of the latter is a dessert that was created nearly a century ago called the Gooey Butter Cake.

Gooey Butter Cake is a flat and dense cake made from wheat cake flour, butter, sugar and eggs. Upon completion, the dessert is usually dusted with powdered sugar. The cake usually stand at nearly an inch tall. And while sweet and rich, it also stood somewhat firm, and is able to be cut into pieces similarly to a brownie. Gooey butter cake is generally served as a type of coffee cake and not as a formal dessert cake. There are two distinct versions of the gooey butter – a traditional cake usually created by bakers and a version made from cream cheese and yellow cake mix. As far as I know, there are two origin versions of the Gooey Butter Cake.

In one version, a German-American baker in the St. Louis area named John Hoffman owned the bakery where the cake was originally created by accident. The story is there were two types of butter “smears” used in his bakery – a gooey butter and a deep butter. The gooey butter was used as an adhesive for pastries like Danish rolls and Stollens. The deep butter was used for deep butter coffee cakes. Hoffman had hired a new baker, who was supposed to make deep butter cakes. But the new baker got the butter smears mixed up. Hoffman did not catch the mistake until after the cakes came out of the proof box. Rather than throw them away, Hoffman went ahead and baked them. Hoffman had no choice. The baking mistake had occurred during the Great Depression, when baking ingredients supplies were low. The new cake sold so well that Hoffman kept baking and selling them and soon, so did the other bakers in the St. Louis area.

The second version of the Gooey Butter Cake’s creation also occurred during the 1930s in St. Louis. Another St. Louis baker named Fred Heimburger remembers that someone – he never named Hoffman – had accidentally created the Gooey Butter Cake during the Depression. According to Heimburger, the cake became a popular hit and local acquired taste. After serving in the Korean War, Heimburger worked as a baker at the old Doerring Bakery, where he learned his trade and learned how to make the Gooey Butter Cake. He liked the cake so much that he tried to promote it by presenting samples of the cake to bakers outside of St. Louis, when he traveled. These bakers liked the dessert, but they could not get their customers to purchase it, regarding it as looking like too much like a mistake, and “a flat gooey mess”. And so it remained as a regional favorite for many decades. Heimburger opened his own bakery in 1954 and his interpretation of the cake, along with the bakery, became a local institution.

There are other stories surrounding the cake’s creation, but none have been historically verified. The St. Louis Convention & Visitors Commission includes a recipe for the cake on its website, calling it “one of St. Louis’ popular, quirky foods”. The Commission’s recipe for the cake includes yellow cake batter and cream cheese, unlike the original recipe. Gooey butter cake is also commonly known outside of the St. Louis area as “Ooey Gooey Butter Cake,” due to its popularization by TV celebrity and cooking show host, Paula Deen.

Below is a recipe for the classic Gooey Butter Cake from the Taste Better From Scratch website:

Gooey Butter Cake

Ingredients:

Crust
1 3/4 teaspoons active dry yeast
3 Tablespoons + 1/4 teaspoon granulated sugar
1/3 cup warm milk
6 Tablespoons butter – room temperature
1 large egg
pinch of salt
1 3/4 cups all-purpose flour

Topping
3 Tablespoons light corn syrup
2 Tablespoons water
2 teaspoons vanilla extract
12 Tablespoons butter
1 1/3 cups granulated sugar
pinch of salt
1 large egg
1 1/4 cups all-purpose flour

Preparation

Crust
*In a small bowl combine yeast, 1/4 tsp sugar and warm milk. Set aside for 5 minutes.
*In a stand mixer cream together the butter and 3 Tbsp of sugar until light and fluffy, about 3 minutes.
*Add the yeast mixture, egg, salt and flour and mix on low until combined.
*Increase speed and mix/knead for about 7 minutes, until the dough is smooth and has pulled away from the sides of the bowl.
*Press the dough into an ungreased 9×13” baking dish. Cover with a towel or plastic wrap and let rise in a warm place until doubled, about 2 hours.

Topping
*Whisk together light corn syrup, water and vanilla until combined.
*In a separate bowl cream together the butter, sugar and salt until light and fluffy, about 5 minutes.
*Add egg, scraping down the sides of the bowl. Add a little of the flour, alternating with adding the corn syrup mixture, until both are combined.
*Preheat oven to 350 degrees F.
*Drop large spoonfuls of topping all over the risen dough. Use a spatula to gently smooth it into an even layer.
*Bake for 35-40 minutes or until the top has set and is golden brown. The center should still seem soft when it comes out of the oven. Allow to cool on a wire cooling rack to room temperature.
*Serve sprinkled with powdered sugar. This cake is best enjoyed the day it is made.

Ranking of “HIS DARK MATERIALS” Season One (2019) Episodes

Below is my ranking of the Season One episodes of “HIS DARK MATERIALS”, HBO’s adaptation of Philip Pullman’s 1995 novel, “The Golden Compass” aka “Northern Lights” and the first part of his 1997 novel, “The Subtle Knife”. Written by Jack Thorne, the series stars Dafne Keen:

RANKING OF “HIS DARK MATERIALS” SEASON ONE (2019) Episodes

1. (1.02) “The Idea of North” – Orphan Lyra Belacqua starts a new life in London with the charming socialite, Mrs. Marisa Coulter; determined to find her missing friend, Roger Parslow. The Gyptians continue searching for their missing children and the elusive Gobblers, a group of government sanctioned child snatchers.

2. (1.06) “The Daemon-Cages” – Lyra discovers the horrific truth behind the Gobblers’ activities at a science station in the North called Bolvangar.

3. (1.08) “Betrayal” – As the Magesterium, a religious-political body, closes in; Lyra learns more about Lord Asriel’s rebellion. But her assistance to him comes at a great personal cost.

4. (1.01) “Lyra’s Jordan” – Lyra’s world at Jordan College in Oxford, is turned upside-down by the arrival of her long-absent uncle Lord Asriel from the North. Meanwhile, she meets the glamorous Mrs. Coulter for the first time.

5. (1.04) “Armour” – As Lyra and the Gyptians head up North, she searches for allies in her search for Lord Asriel. With the help of a balloonist named Lee Scoresby, she comes across an armored bear named Iorek Byrnison at a port town in Svalbard.

6. (1.03) “Spies” – Lyra is rescued from the clutches of the Gobblers by the Gyptians, who helps her piece together more about her past and keep her safe from the Magisterium.

7. (1.07) “Fight to the Death” – Separated from her friends and captured by the armoured bears ruled the usurper king Iofur Raknison, Lyra must use all of her methods of deception to thwart him in order to be rescued by Iorek Byrnison, the true king. Meanwhile, Mrs. Coulter plots her next move.

8. (1.05) “The Lost Boy” – On their journey to the Bolvangar Station, Lyra and the Gyptians finally discover what the Gobblers have been doing to the missing children. In the alternate World, an adolescent named Will Parry and his mentally ill mother Elaine are being stalked by Magisterium official Lord Carlo Boreal, who seeks Will’s father, a missing explorer named John Parry.

“Clams Casino”

Below is an article about a dish known as Clams Casino:

“CLAMS CASINO”

I have been familiar with a good number of appetizers in my time. But for the likes of me, I have never heard of one known as Clams Casino. What attracted my attention to this particular dish? To be honest, I was reading a chapter in a cookbook about American appetizers, when a passage about Clams Casino caught my eye.

Clams Casino, as I had earlier pointed out, is an appetizer that originated in one of the New England states. One serving basically consists of a littleneck or cherrystone clam cooked with breadcrumbs, bacon, green peppers, butter and garlic. Worcestershire sauce, salt, pepper, white wine, lemon juice, shallots or onion are also used to season each clam. Tabasco sauce is sometimes added. And parsley is sometimes used as a garnish.

The clams, bacon, and other ingredients are cooked in various ways depending on the recipe. The cooked clams and bacon are placed on the half shells of clams. Then the breadcrumbs are sprinkled on top before the clams are either baked or broiled to a golden brown. There are some variations to Clams Casino. As earlier pointed out, the clams are either baked or broiled. But the constant ingredient to the dish is bacon, which is regarded as a key factor to its success. Some chefs recommend using smoked bacon for its salty flavor. While others simply advocate using bacon that is not smoked.

The origin of Clams Casino seemed to be shrouded in legend. Many believe the dish was created in 1917, in the Little Casino in Narragansett, Rhode Island. A New York socialite named Mrs. Paran Stevens wanted something for her guests at Little Casino. According to Good Housekeeping Great American Classics, Little Casino’s maître d’hôtel, Julius Keller, was the one responsible for creating the dish on Mrs. Stevens’ behalf. The latter named the dish after the hotel and word of the dish, along with its popularity, eventually spread across the United States. New Orleans residents substituted the clams with oysters, since the latter was prevalent in Southern Louisiana.

Clams casino remains a very popular dish in Rhode Island and appears on the menus of many restaurants throughout the state. In his 2003 cookbook, “American Dish: 100 Recipes from Ten Delicious Decades”, author Merrill Shindler wrote that if a restaurant wanted to become note during the early 20th century, it would provide a dish that involved baking shellfish. This is why dishes like Clams Casino and Oysters Rockefeller became among the survivors of the shellfish fad of that period. The dish has become very popular with Italian-Americans and is permanently featured on the menus of nearly every trattoria in Manhatttan’s Little Italy. In fact, Clams Casino is often served at Italian festivals and during the holidays in the country.

Here is a recipe for Clams Casino from the AllRecipes.com website:

Ingredients

24 large clams
2 tablespoons olive oil
1 tablespoon butter
1/2 cup minced onion
Large White Onion
1/4 cup chopped green bell pepper
2 minced garlic cloves
1 cup dried bread crumbs
4 slices bacon
1/2 teaspoon dried oregano
2 tablespoons grated Parmesan cheese
2 teaspoons dried parsley
1/4 teaspoon paprika
2 tablespoons olive oil

Preparation

*In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside.

*Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside.

*Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool.

*In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well.

*Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil.

*Bake at 450 degrees F (230 degrees C) for 7 minutes.

*Serve.

Favorite Episodes of “OUTLANDER” Season One (2014-2015)

Below is a list of my favorite episodes from Season One of “OUTLANDER”, STARZ’s adaptation of Diana Gabaldon’s 1991 novel and literary series of the same name. Developed by Ronald D. Moore, the series stars Caitriona Balfe and Sam Heughan:

FAVORITE EPISODES OF “OUTLANDER” SEASON ONE (2014-2015)

1. (1.02) “Castle Leoch” – Former World War II nurse and time traveler Claire Beauchamp Randall is brought to Castle Leoch by a group of Highlanders that include Jamie Fraser and his maternal uncle Dougal MacKenzie. The Highlanders suspect she might be an English spy. Discovering she had traveled back to 1743, Claire tries to arrange travel back to the standing stones.

2. (1.11) “The Devil’s Mark” – Claire and the wife of the local procurator fiscal, Geillis Duncan, stand trial for witchcraft. Claire also learns a secret about Geillis’ past.

3. (1.08) “Both Sides Now” – Back in 1945, Claire’s husband, Frank Randall, continues to search for her; but he starts to lose hope of ever finding her. Meanwhile, Claire is trying to come to terms with her marriage to Jamie in 1743 Scotland.

4. (1.05) “Rent” – Claire joins Jamie and Dougal on the road with other members of Clan MacKenzie, as they collect the tenants’ rent on behalf their laird, Colum MacKenzie. She becomes aware of Dougal’s involvement in trying to raise money for the Jacobite rebellion.

5. (1.01) “Sassenach” – In this series premiere, Claire and Frank reunite after five years of war apart in 1945. Their second honeymoon in Scotland goes awry when she falls back through time to the 1740s.

Honorable Mention: (1.12) “Lallybroch” – Old family wounds reopen when Jamie returns to his family estate, Lallybroch, with new wife Claire in tow.

“HERCULE POIROT’S CHRISTMAS” (1994) Review

“HERCULE POIROT’S CHRISTMAS” (1994) Review

I have been a fan of Agatha Christie’s 1938 novel, “Hercule Poirot’s Christmas” aka “A Holiday for Murder” for years – ever since I was in my early adolescence. When I learned that the producers of the “AGATHA CHRISTIE’S POIROT” series aired its adaptation of it back in 1994, I looked forward to watching it.

Written as a “locked room” mystery, “HERCULE POIROT’S CHRISTMAS” focused on Belgian sleuth Hercule Poirot’s investigation of the murder of Simeon Lee, a tyrannical patriarch of a wealthy family. The mean-spirited Lee, who had made his fortune in South African diamonds, summons his offspring to his country manor house for a Christmas gathering. He also requests that Poirot attend the reunion, but fails to give a full explanation for the latter’s presence. Those gathered for Lee’s Christmas reunion are:

*Alfred Lee, his dutiful oldest son

*Lydia Lee, Alfred’s wife

*George Lee, Simeon’s penny-pinching middle son, who is also a Member of Parliament

*Magdalene Lee, George’s wife, a beauty with a mysterious past

*Harry Lee, Simeon’s ne’er do well son, who has been living abroad

*Pilar Estavados, Simeon’s Anglo-Spanish granddaughter

The sadistic Lee treats his family with cruelty and enjoys pitting them against each other. This is apparent in a scene in which he summons his family to his sitting room and fakes a telephone call to his solicitor, announcing his intentions to make changes to his will. Later that evening, a scream is heard by the manor’s inhabitants before Lee’s throat is cut in an apparent locked room. Although the old man was wheelchair bound, there is evidence of a great struggle between him and his murder. It is up to Poirot, assisted by Chief Inspector Japp of Scotland Yard and a local investigating officer named Superintendent Sugden to find Simeon Lee’s murderer before the latter can strike again.

I would never view “HERCULE POIROT’S CHRISTMAS” as one of the better Christie adaptations I have seen. But I still managed to enjoy it. One, the television movie is rich with a holiday atmosphere, despite the presence of murder. In fact, I can honestly say that Rob Harris’ production designs really impressed me. Along with Simon Kossoff’s photography, they gave the movie an atmosphere of Olde England that suited the story’s setting very well. I also enjoyed Andrea Galer’s costume designs for the film. Instead of the early or mid-1930s, her costume designs for the female characters seemed to hint that the movie was set during the late 1930s.

“HERCULE POIROT’S CHRISTMAS” also benefited from a solid cast. David Suchet gave a first rate performance as Hercule Poirot, with his usual mixture of subtle humor and intelligence. He was ably supported by a very wry performance from Philip Jackson as Chief Inspector Japp. The rest of the cast, aside from four, gave solid but unmemorable performances. For me, there were three standouts that really impressed me. Brian Gwaspari was a hoot as Simeon Lee’s outspoken prodigal son, Harry. And he had great chemistry with Sasha Behar, who was charming and frank as Simeon’s Anglo-Spanish granddaughter, Pilar Estravados. The producers cast veteran character actor Vernon Dobtcheff as the poisonous Simeon Lee. And he portrayed the hell out of that role, giving the character a richness and sharp wit that allowed him to practically own it. The only performance that failed to impress me came from Mark Tandy, who portrayed Superintendent Sudgen. I hate to say this, but Tandy’s take on a character as memorable and imposing as Sudgen seemed lightweight. He almost seemed overshadowed by Suchet and Jackson and I suspect that the role would have succeeded better with a more imposing actor.

As I had stated earlier, I have always been a fan of Christie’s 1938 film. This adaptation could have been first rate. But it had one main problem – namely Clive Exton’s screenplay. He made two major changes to the plot that nearly undermined the story. I did not mind that he had reduced the number of characters by eliminating the David Lee, Hilda Lee and Stephen Farr characters. I DID mind when he substituted the Colonel Johnson character for Chief Inspector Japp as the case’s senior investigator. As a member of Scotland Yard, Japp was out of his jurisdiction, which was limited to Greater London. This is a mistake that has appeared in a handful of other Exton adaptations. The screenwriter’s bigger mistake proved to be the addition of a prologue set in 1896 South Africa. The prologue included a scene featuring Simeon Lee’s murder of his partner and his seduction of a young Afrikaaner woman named Stella. Even worse, Stella reappeared as a mysterious guest at a local hotel in 1936 England. The addition of the South African sequence and the Stella character made it easier for viewers to eliminate a good number of characters as potential suspects . . . and dimmed the mystery of Simeon Lee’s murder.

I managed to enjoy “HERCULE POIROT’S CHRISTMAS” very much. It featured excellent characterizations and a rich, holiday atmosphere, thanks to Simon Kossoff’s production designs and Andrea Galer’s costume designs. Director Edward Bennett did a great job with a superb cast led by a superb David Suchet. But several changes to Christie’s plot made by screenwriter Clive Exton prevented this movie from being the first-rate adaptation it could have been.

Gooey Butter Cake

Below is an article about a dessert known as Gooey Butter Cake:

GOOEY BUTTER CAKE

The city of St. Louis, Missouri is known for the creation of several popular dishes and desserts. One of the latter is a dessert that was created nearly a century ago called the Gooey Butter Cake.

Gooey Butter Cake is a flat and dense cake made from wheat cake flour, butter, sugar and eggs. Upon completion, the dessert is usually dusted with powdered sugar. The cake usually stand at nearly an inch tall. And while sweet and rich, it also stood somewhat firm, and is able to be cut into pieces similarly to a brownie. Gooey butter cake is generally served as a type of coffee cake and not as a formal dessert cake. There are two distinct versions of the gooey butter – a traditional cake usually created by bakers and a version made from cream cheese and yellow cake mix. As far as I know, there are two origin versions of the Gooey Butter Cake.

In one version, a German-American baker in the St. Louis area named John Hoffman owned the bakery where the cake was originally created by accident. The story is there were two types of butter “smears” used in his bakery – a gooey butter and a deep butter. The gooey butter was used as an adhesive for pastries like Danish rolls and Stollens. The deep butter was used for deep butter coffee cakes. Hoffman had hired a new baker, who was supposed to make deep butter cakes. But the new baker got the butter smears mixed up. Hoffman did not catch the mistake until after the cakes came out of the proof box. Rather than throw them away, Hoffman went ahead and baked them. Hoffman had no choice. The baking mistake had occurred during the Great Depression, when baking ingredients supplies were low. The new cake sold so well that Hoffman kept baking and selling them and soon, so did the other bakers in the St. Louis area.

The second version of the Gooey Butter Cake’s creation also occurred during the 1930s in St. Louis. Another St. Louis baker named Fred Heimburger remembers that someone – he never named Hoffman – had accidentally created the Gooey Butter Cake during the Depression. According to Heimburger, the cake became a popular hit and local acquired taste. After serving in the Korean War, Heimburger worked as a baker at the old Doerring Bakery, where he learned his trade and learned how to make the Gooey Butter Cake. He liked the cake so much that he tried to promote it by presenting samples of the cake to bakers outside of St. Louis, when he traveled. These bakers liked the dessert, but they could not get their customers to purchase it, regarding it as looking like too much like a mistake, and “a flat gooey mess”. And so it remained as a regional favorite for many decades. Heimburger opened his own bakery in 1954 and his interpretation of the cake, along with the bakery, became a local institution.

There are other stories surrounding the cake’s creation, but none have been historically verified. The St. Louis Convention & Visitors Commission includes a recipe for the cake on its website, calling it “one of St. Louis’ popular, quirky foods”. The Commission’s recipe for the cake includes yellow cake batter and cream cheese, unlike the original recipe. Gooey butter cake is also commonly known outside of the St. Louis area as “Ooey Gooey Butter Cake,” due to its popularization by TV celebrity and cooking show host, Paula Deen.

Below is a recipe for the classic Gooey Butter Cake from the Taste Better From Scratch website:

Gooey Butter Cake

Ingredients:

Crust
1 3/4 teaspoons active dry yeast
3 Tablespoons + 1/4 teaspoon granulated sugar
1/3 cup warm milk
6 Tablespoons butter – room temperature
1 large egg
pinch of salt
1 3/4 cups all-purpose flour

Topping
3 Tablespoons light corn syrup
2 Tablespoons water
2 teaspoons vanilla extract
12 Tablespoons butter
1 1/3 cups granulated sugar
pinch of salt
1 large egg
1 1/4 cups all-purpose flour

Preparation

Crust
*In a small bowl combine yeast, 1/4 tsp sugar and warm milk. Set aside for 5 minutes.
*In a stand mixer cream together the butter and 3 Tbsp of sugar until light and fluffy, about 3 minutes.
*Add the yeast mixture, egg, salt and flour and mix on low until combined.
*Increase speed and mix/knead for about 7 minutes, until the dough is smooth and has pulled away from the sides of the bowl.
*Press the dough into an ungreased 9×13” baking dish. Cover with a towel or plastic wrap and let rise in a warm place until doubled, about 2 hours.

Topping
*Whisk together light corn syrup, water and vanilla until combined.
*In a separate bowl cream together the butter, sugar and salt until light and fluffy, about 5 minutes.
*Add egg, scraping down the sides of the bowl. Add a little of the flour, alternating with adding the corn syrup mixture, until both are combined.
*Preheat oven to 350 degrees F.
*Drop large spoonfuls of topping all over the risen dough. Use a spatula to gently smooth it into an even layer.
*Bake for 35-40 minutes or until the top has set and is golden brown. The center should still seem soft when it comes out of the oven. Allow to cool on a wire cooling rack to room temperature.
*Serve sprinkled with powdered sugar. This cake is best enjoyed the day it is made.