Tuesday, September 29, 2009

Best Confession ever!

I have mentioned this classic SF tale before, saying there:
One way to discover whether a person has understood what they’ve read is via a diagnostic question. I was delighted to discover that Walker Percy held this same view, and that he had a diagnostic question for the readers of Walter Miller’s A Canticle for Liebowitz, a book for which I, too, have a question. If you’ve read CfL, then perhaps you’ll recognize the value of these two questions.

Percy’s: Who or what is Rachel? (the second head on the woman at the end of the book)

Mine: Is this book fundamentally optimistic or fundamentally pessimistic?

Here, I just want to put down one of my favorite scenes. This is from the fifth chapter in the first section,
Fiat Homo.

. . . on Palm Sunday, with only six days of starvation remaining until the end of Lent, Prior Cheroki heard from Francis (or from the shriveled and sun-scorched residuum of Francis, wherein the soul remained somehow encysted) a few brief croaks which constituted what was probably the most succinct confession that Francis ever made or Cheroki ever heard:

“Bless me, Father; I ate a lizard.”

Prior Cheroki, having for many years been confessor to fasting penitents, found that. . . he replied with perfect equanimity and not even a blink:

“Was it an abstinence day, and was it artificially prepared?”

Thursday, September 10, 2009

6 oz Filet at the House of Chez Casa

We have not one, but two actual butcher shops in our new hood. This makes it a real shame that I can only eat red meat once or twice a week. But the good news there is that when the budget won’t be eaten up (har!) by quantity, you can go for quality. And in this neighborhood, quality comes cheap.

I am, even as I type, eating the most tender, juicy, melty, mouth watering 6 oz filet I have had anywhere in years. It’s even better than the filet I had some months back at Ruth’s Criss. And unlike the extremely good piece of cow flesh I had at Ruth’s, this one only cost me $6.

For the record, our two shops are:
  1. Steak Mart (~4/10ths of a mile from home)
  2. Ole Timey Meat Market (~6/10ths of a mile from home)
and tonight’s filet is from the second shop.

So that I don’t forget my cooking times in all the insanity of unpacking and trying to start living in the new house, I want to record here what I did.

I tend to do a combination of broiling and roasting, and my tool of choice is a Cuisinart convection toaster oven. Consumer Reports rated the temperature accuracy very high on this unit, so when our old one was ruined by a little bit of an overcooking incident (a-hem), this is the one we got to replace it. We use it a lot, especially at times when heating up the whole kitchen seems like a bad idea.

So anyway, here’s the procedure:
  1. Go to the front yard and cut a little bit of rosemary, then strip the leaves.
  2. Select a small baking dish (I use a ceramic tart pan; it’s just the righ size for a small filet).
  3. Slice a few veggies, spritz with EVOO and coat with a dry rub. Put the veggies in the bottom of the small dish. (This is SO much better than using a broiler pan. The veggies soak up some of the tasty juices that would otherwise be lost. I had thought that I still had some baby carrots or string beans on hand, but alas! So tonight it was just some onion; not even any potato for absorbancy, and I realize now that what I really wanted tonight was some ’shrooms.)
  4. Do a dry-rub spicing of the filet. I normally favor something Italian, but tonight went with salt, pepper, and fresh rosemary.
  5. Put the filet on top of the veggies and broil for six minutes.
  6. Flip the filet and broil for six more minutes.
  7. Top with some blue cheese crumbles and convection bake at 350 for six more minutes.
  8. Cut the heat and let stand for a couple of minutes.
  9. Enjoy a perfectly medium filet.



I realize that with the cooking times, I run the risk of this being the cooking method of the antichrist, but I’m having a hard time bringing myself to care right now.

Heavens, this is good!

Tuesday, July 14, 2009

Sewanee Mountain by Drew Bunting

I went down Sewanee Mountain just before the dawn
There I met a Methodist, the name of Baptist John
Carving his last testament into the gates of stone
It said, “The Lord is my sniper, son. You leave me alone!”

I turned back to ask him if he knew what he had said
Hoping it was something from a book he’d never read
And as he turned to look at me and didn’t make a sound
The first of many drops of rain was falling to the ground

John
Wind comes high
And it comes low
John
Speak to me in stone

Then the sky grew darker, and the animals grew still
And this is what he told me as the rain fell down the hills
“You are in the Garden at the moment of the Fall
Don’t go climbing over just because you see the wall.”

And in the pouring rain I told him I was goin’ home
And he spat in my face and said that I would go alone
Then without another word he walked into the woods
And disappeared as lightning struck the place where he had stood

John
There in the rain
Finally I knew
John
You were falling, too

I went down Sewanee Mountain in the morning rain
And I don’t say I’m different; I don’t worship any change
John may be happy man when he is on his knees
And I have walked away from things that he will never see

John
John


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This odd little bit of apocalyptic acoustic folk was passed along to me in a mix CD by a friend who used to go to a summer camp where Drew was one of the counselors. So feel free to imagine this song being sung around a campfire.

There must be more of Drew’s music floating around in the wide world. Anyone know where to nab some other tracks?

Sunday, May 31, 2009

Lentil Hummus, revised

So here’s the revised recipe (cf. comboxes to post linked above for back story).

1. Bring:
  • 1/2 lb. of lentils (~ 1 1/4 cups)
  • 2 qts of water and
  • 2 Tablespoons of kosher salt
to a boil.

2. Turn down heat and simmer about 15 minutes (until the lentils are al dente).

3. Drain & rinse the lentils in cold water. Drain them well and chill for 20 minutes. (I hang them in a sieve over a small saucepan in the fridge.)

4. Make a garlic paste by mincing & mashing 1/3 - 1/2 head of garlic with 1/4 tsp. kosher salt.

5. Put the garlic paste into a food processor.

6. Add
  • 1/2 c. tahini,
  • 1/2 c. fresh lemon juice (about 3 medium lemons’ worth)
  • the cooked lentils
7. Purée until consistent.

8. If the mixture is too thick, add up to 1/2 c. olive oil.

9. Season with salt & pepper. Be free with the pepper.

10. Serve at room temperature.

Friday, April 17, 2009

The Quintessence of Gentlemanly Beverages. . .

My own guide to making mint juleps is Walker Percy’s 1975 essay on bourbon, with the addition of a more modern way of powdering the ice. The Better Half of the O’Cayce household has alerted me to another recipe / essay, this one up at the Kentucky Derby website (and linked to the title of this post). I’m going to copy it here as worthy of later reference, but I’m going to continue putting all my sugar in the bottom of my glasses. (I had briefly considered freezing sugar-infused pucks of ice for shaving, but abandoned the idea for two very good reasons. First, I don’t want to deal with cleaning up the sticky snow as it melts all over the kitchen counter. But second, and more importantly, I like pulling up grains of sugar in varying amounts as I sip my julep through a straw. Each sip has a slightly different flavor.)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The Quintessence of Gentlemanly Beverages. . .
-Lt. Gen. S.B. Buckner, Jr.

Major General Wm. D. Connor
West Point, N.Y.

My Dear General Connor:

Your letter requesting my formula for mixing mint juleps leaves me in the same position in which Capt. Barber found himself when asked how he was able to carve the image of an elephant from a block of wood. He replied that it was a simple process consisting merely of whittling off the part that didn't look like an elephant.

The preparation of the quintessence of gentlemanly beverages can only be described in like terms. A mint julep is not the product of a formula. It is a ceremony and must be performed by a gentleman possessing a true sense of the artistic, a deep reverence for the ingredients and a proper appreciation of the occasion. It is a rite that must not be entrusted to a novice, a statistician nor a Yankee. It is a heritage of the old South, an emblem of hospitality and a vehicle in which noble minds can travel together upon the flower-strewn paths of a happy and congenial thought.

So far as the mere mechanics of the operation are concerned, the procedure, stripped of its ceremonial embellishments, can be described as follows:

Go to a spring where cool, crystal-clear water bubbles from under a bank of dew-washed ferns. In a consecrated vessel, dip up a little water at the source. Follow the stream through its banks of green moss and wildflowers until it broadens and trickles through beds of a mint growing in aromatic profusion and waving softly in the summer breeze.

Gather the sweetest and tenderest shoots and gently carry them home.

Go to the sideboard and select a decanter of Kentucky Bourbon, distilled by a master hand, mellowed with age yet still vigorous and inspiring. An ancestral sugar bowl, a row of silver goblets, some spoons and some ice and you are ready to start. In a canvas bag, pound twice as much ice as you think you will need. Make it fine as snow, keep it dry and do not allow to degenerate into slush.

In each goblet, put a slightly heaping teaspoonful of granulated sugar, barely cover this with spring water and slightly bruise one mint leaf into this, leaving the spoon in the goblet. Then pour elixir from decanter until the goblets are about one-fourth full. Fill the goblets with snowy ice, sprinkling in a small amount of sugar as you fill. Wipe the outside of the goblets dry and embellish copiously with mint.

Then comes the important and delicate operation of frosting. By proper manipulation of the spoon, the ingredients are circulated and blended until Nature, wishing to take a further hand and add another of its beautiful phenomena, encrusts the whole in a glistening coat of white frost. Thus harmoniously blended by the deft touches of a skilled hand, you have a beverage eminently appropriate for honorable men and beautiful women.

When all is ready, assemble your guests on the porch or in the garden where the aroma of the juleps will rise Heavenward and make the birds sing. Propose a worthy toast, raise the goblet to your lips, bury your nose in the mint, inhale a deep breath of its fragrance and sip the nectar of the gods.

Being overcome by thirst, I can write no further.


Sincerely,
Lt. Gen. S.B. Buckner, Jr. *
V.M.I. Class of 1906


*Killed in Okinawa, 1945
Promoted Posthumously to full General, July 1954

Tuesday, March 24, 2009

Lentil Hummus oddity & free offer

Cf. the combox to this post.

Thursday, February 26, 2009

Baba Ghanouj (or Baba Ghanoush -- either way, it’s Daddy Spoiled Rotten)

I, personally, dislike eggplant. I haven’t had it in any form that I could stand. This is a shame; I know lots of people who love the stuff, and it makes me feel like an avenue of licit pleasure is cut off to me. One of the people I know who really has a thing for eggplant is SWMBO. The most excited I saw her get about a meal while we were in Rome was when we walked past a pizza-by-the-slice place near the Trevi Fountain. They had pizza with incredibly thinly shaved eggplant on it. That's where we ate that night, and she was happy.

Liking eggplant as she does, SWMBO is naturally a big fan of Baba Ghanouj, a Mediterranean dish that is to roasted eggplant what hummus is to chick peas. The ingredients are simple enough: eggplant roasted until soft, tahini (sesame butter), olive oil, garlic, lemon, salt, and whatever other spices you want to add. Some people include parsley, too. The problem I have in making the stuff is that I can’t taste it to see if I have the proportions right. The times I have accidentally gotten some into my mouth, it has taken a couple of hours to get the flavor of the eggplant out.

So I cook and have SWMBO taste and tell me when I should add more of something. Last time, I apparently got the mix pretty close to perfect. So this time, I’m going to record the recipe so that I have a base line to work from. If you’re thinking of trying this, I should warn you that SWMBO likes it zingy -- lots of garlic & lots of lemon. She also likes an earthy, smoky taste, which I enhance by roasting the eggplant nearly to the point of burning and then adding some cumin at the end.

So here’s my procedure:
  1. Roast one medium eggplant at 400° for about an hour. (During the winter, it’s best to thoroughly prick the skin of the eggplant before roasting; the skin is thicker in the winter, and I’ve had an eggplant explode on me when the steam couldn’t escape. It made quite a mess of the toaster oven.)
  2. Let the eggplant stand until cool enough to handle; about two hours in the oven or one outside the oven. If you leave it in the oven, you’ll have time to take a nap, and how nifty is it to have a recipe that includes a nap?
  3. Make a paste of seven cloves of garlic and 1/2 teaspoon of sea salt or kosher salt. Sometimes the food processor will leave some garlic chunks, so a little pre-mashing will get it mixed in better. Not that SWMBO minds the occasional chunk of garlic. Come to that, neither do I; I just don’t want to have to fish it out of eggplant.
  4. Put the garlic paste you just made into a food processor along with:
    • 1/3 cup of tahini,
    • 1/3 cup olive oil,
    • the juice from three lemons
  5. Cut open the eggplant and scoop out the innards (they should come out very easily; sometimes you can just dump the innards out of the skin). Add those innards to the contents of the food processor.
  6. Process until smooth.
  7. Dust the top of the paste with cumin & process a bit more. Repeat. (That's right, two dustings.)
  8. Transfer to a serving dish for a party or a storage container for the fridge so you can enjoy a bit at a time over the next several days.
So that’s it. If anything needs adjusting, I’m sure it will appear in the combox so I can adjust the recipe next time I make it.

Friday, January 30, 2009

Kahlúa, pt 2.

The original Kahlúa post is linked to the title. This is just to simplify my actual working recipe.

This recipe makes approximately 2250 ml. of beverage. That’s 3 of those 750 ml. bottles, and if you do point-of-use recycling on that vodka bottle, you only need two more bottles. I prefer these bottles. Or these. (If you use these, you also get the pleasure of emptying the bottles first. ;^) )

  1. In a large saucepan, combine 32 oz. dark brown sugar (4 c.) and 3 c. water.
  2. Stirring, bring to a boil (Warning! this will boil up into a messy foam in no time flat. DO not turn your back on it!), then turn down the heat and
  3. let simmer for 20 minutes.
  4. Set it aside covered to cool (the cover is to keep things off the syrup you’ve just made).
  5. In a 1 or 1 & 1/2 qt. pan, bring 1 c. water to a boil.
  6. Turn off the heat and add 2 oz. of instant espresso (1 small jar) and stir briskly. (Warning! this will boil up into a messy foam in no time flat. Keep stirring until it quits trying to foam up.)
  7. Add the condensed espresso to the syrup & stir. Recover & let stand & cool.
  8. When cool, add 2 Tbsp. vanilla and 1 750 ml. bottle of vodka. Stir and transfer to bottles.
  9. Let stand for three weeks before enjoying.
Plan your transfer well. This is very sugary, sticky stuff. You’re going to drip & dribble. Be sure the area you choose is very easy to wipe up. And be sure to wash the outside of the bottles before setting them aside for a sesquifortnight.

I have to say that I like this version more than the regular stuff. It’s a darker, richer flavor.

Saturday, November 15, 2008

Lentil Hummus

Among our tiny social circle and beyond, it is universally recognized that no one makes hummus as well or as tasty as does Waldie. I recently got her to pass along her recipe, and immediately saw why. The rest of us poor saps start with chickpeas (ceci, garbanzo beans). Waldie starts with lentils. That’s where the extra flavor comes from!

So here’s her recipe:

1. Bring:
  • 2 qts of water and
  • 2 Tablespoons of kosher salt
to a boil.

2. Add
  • 1/2 lb. of lentils (~ 1 1/4 cups)
and simmer about 15 minutes (until the lentils are al dente).

3. Drain & rinse the lentils in cold water. Drain them well and chill for 20 minutes.

4. Make a garlic paste by mincing & mashing 5 cloves of garlic with 1/4 tsp. kosher salt.

5. Purée lentils in a food processor.

6. Add
  • 1/2 c. tahini,
  • garlic paste (see above),
  • 1/2 c. fresh lemon juice, and
  • 1/2 c. water
7. Add 1/2 c. olive oil in a stream.

8. If the mixture is too thick, add up to 1/4 c. more water.

9. Season with salt & pepper.

10. Serve at room temperature.

In my experience, this stuff is best if made the day before you want to eat it, and the texture is best if it’s not too smooth. But that could just be me. Also, the denizens of The House of Chez Casa will be using more garlic.

Friday, November 14, 2008

Creole Garlic Soup

While I’m talking about garlic...

I saw this recipe a couple of years ago on another blog and not a week later made a batch. I can’t say for sure whether this soup speeds healing, but it certainly comforts. I am here shamelessly re-posting from ATD’s blog; the original post is linked to the title as well as to this sentence. From here, I am quoting wholesale.

~~~Begin stolen post~~~

My Gift to all who suffer or will suffer from colds

It has been brought to my attention that every year, people get sick with...colds. It’s an epidemic. Teachers, priests, co-workers, children, parents...the list just goes on and on. Something must be done!

So I have decided it’s time to share the cure. Yes, I’m quite serious.

A few years ago, I attended a party in which the soup served as the second course was “Creole Garlic Soup”. It was so good, most of us thought we could likely live on this soup for the rest of our lives, and I believe all of us wrote down the recipe before we left.

It was several months before I made the soup, but as summer turned into fall, the heat came on indoors, and the days grew shorter, I realized it was time to think about making soup. So during the week I gathered my ingredients, dug out the recipe and went to sleep Friday night with dreams of garlic cloves, rosemary, and thyme.

I woke up Saturday morning with one of the worst and most acute head colds I have ever had. But I still ventured out into the raw, cold, rainy November day to purchase the final ingredients for my soup.

Loaded up on decongestants, washing my hands until they were chapped, I joked with my roommate that I was going to cook up the cure for the common cold. So for a couple of hours, the warm cozy apartment took on the strong aroma of garlic, which even wafted into the hallway.

I do believe one of my neighbors was cured of something just by walking past our door.

I ate two bowls of the soup that evening, amazed I could even taste it. And the next day, my cold was quite literally 90% better. I had gone from misery to a small case of the sniffles.


So without further ado, here is the recipe for this wonderful soup.


DISCLAIMER: The ingredients are on the conservative end; adjust to your own taste, and don’t be afraid to add more garlic! But I would advise using the old adage “less is more” the first time you make it, but once you have an idea as to what it is like, you can better adjust according to your own taste.

  • 1/3 C. whole garlic cloves
  • 1 Tbsp minced garlic
  • 1 Tbsp. roasted garlic
  • 1 tsp fresh thyme, or 1/4 tsp dried thyme
  • 1 tsp fresh basil or 1/4 tsp dried basil
  • 4 cans of vegetable broth (or 2 32 oz boxes of Swanson’s vegetable broth) (( I recommend low sodium))
  • 1 medium onion
  • 1 bay leaf
  • 1 Tbsp. olive oil
  • 1/3 C. Half-and-Half (I use fat-free)
  • 1/3 C. parmesan cheese - shredded (Stizzy sez: try Locatelli instead!)
  • Creole seasoning
  • Day-Old French or Italian bread

1. Add onions and some of the garlic cloves to a large soup pan with the T. of olive oil. When the onions begin to turn clear or brownish (don’t over cook!), add the broth, basil, thyme, bay leaf, and garlic. Bring this to a boil.

2. When the soup begins to boil, reduce the heat and simmer for approximately 40 minutes.

3. In the meantime, make your croutons: Cube the bread, approximately 2-3 cups, and toast in the oven at 300 degrees. Remove from heat, place in a paper sack, coat with apx. 1 - 2 Tbsp. of olive oil and season with the Creole seasoning. (This is spicy— be conservative at first!). Set the croutons aside.

NOTE: THE CROUTONS CAN BE MADE IN ADVANCE

4. When the soup has simmered for the 40 minutes, add approximately 1 1/2 C. of the croutons and stir in with a wire whisk until they have mostly dissolved. At this point, the whole garlic cloves should be “mushy”.

5. Remove the bay leaf

6. Add the half-and-half and parmesan cheese and immediately remove the soup from heat.

7. If you have a hand-mixer, use this to blend the soup to a smooth consistency. You may also pour the soup into a blender.

8. Serve immediately and garnish with the remaining croutons, parmesan, and creole seasoning.

***the half-and-half and parmesan can be omitted (Stizzy sez: use the 1/2 & 1/2 but substitute Locatelli for the parmesan.)

Sunday, September 14, 2008

Chaplainʻs Triple Chocolate Brownies

One of the science teachers at work has us doing a new thing this year, the upshot of which is that we end up eating a lot of cakes & snacks. A lot. Really. I expect the faculty to collectively gain a couple of tons. In the midst of all this snacking, the biggest hit by far has been this very yummy batch of brownies brought in by our chaplain. When we asked about the recipe, we were told that it was found one Christmas when chaplain and spouse made some fifty or sixty different recipes of brownies to give as gifts, and that this was the version they liked best. So this recipe was the best of fifty or sixty brownie recipes, and has now proven to be my co-workers’ favorite snack of the year. It arrived in my inbox today.

TRIPLE CHOCOLATE BROWNIES
  • Preheat oven to 350 degrees.
  • Butter and flour an eight inch square metal pan.
  • In heavy saucepan, melt
  • 3 ounces semi-sweet chocolate,
  • 1 ounce unsweetened chocolate, and
  • 6 tablespoons of butter over VERY low heat.
  • Cool.
  • Add 3/4 cup sugar and 1 teaspoon vanilla.
  • Add 2 large eggs, one at a time.
  • Stir in
  • 1/2 teaspoon salt,
  • 1/2 cup flour and then
  • 1/2 cup semi-sweet chocolate chips.
  • Bake 25-30 minutes. A toothpick stuck in the middle will show wet crumbs. (N.b.: 20 minutes in the convection toaster oven was too long. Tried 325 for 18 minutes in c.t.o. Still a bit dry & crumbly; perhaps decrease flour.)
  • Cool completely in the pan.
  • Cut into squares.
These freeze beautifully and the recipe may be doubled, tripled or even quadrupled. If you like, you may add any kind of chopped nuts.

Saturday, August 30, 2008

Kahlúa

A retired friend and active riding buddy from the upstate passed along to us a bottle of his homemade Kahlúa. Tied to the neck of the bottle was this recipe:

[Jim’s] Kahlúa
  • 4 c. sugar
  • 4 c. water
  • 1 Tbls vanilla extract
  • 2 oz. Columbian dark roast instant coffee
  • 1/5 vodka (~750 ml. or 26 oz.)
1. Combine sugar and 3 c. water in a saucepan. Bring mixture to a boil; turn down heat and simmer for 20 minutes. Remove from heat and let cool to room temperature.

2. Mix coffee with 1 c. boiling water. Let cool to room temperature.

3. Thoroughly mix sugar/water, coffee/water, vanilla, and vodka. Pour into bottles and let stand 2-3 weeks.

4. Drink and enjoy.

The only step I’ve followed so far is step 4., but I’m thinking it may be time to try the other steps. Not having instant coffee, I’ll have to sort out how much 2 oz. of instant usually makes so I can do the equivalent with whole-bean dark roast. Oh, and I’ll have to come up with some vodka. I’m more of a scotch man myself (Oban, if you must know).

~~~~~~~~~~~~~~~~~~~~~

Update: I’m giving the thing a try today, and decided that I wanted a more molassesque flavor and so would use brown sugar instead of white/granulated. So I went down to the store to pick up another bag of dark brown sugar and to try to sort out how many servings of coffee 2 oz. of instant makes.

It’s been a long time since I’ve looked at instant coffee. I don’t drink the stuff. Practically the only bit of modern Greek I know is a phrase that will get me Greek/Turkish style coffee at a café instead of the instant that American tourists are usually served in such places. So I was unprepared for the bewildering array of instant coffees on the shelves of my local grocer.

But I did learn two things. First, 2 oz. of instant makes 15-20 servings of coffee. Second, two purveyors of my daily-duty, pre-ground espresso (Medaglia d'Oro and Café Bustelo; nothing from illy on these shelves) sell instant espresso. Hmm. “Recipe calls for instant, I’ll use instant,” says I, grabbing a 2 oz. bottle of espresso crystals.

(As I typed the words above, my sugar & water mixture boiled over. I have to do some wiping up now.

Ah. All done. I guess I should work that interlude into my recipe.)

And when I got home, I discovered that a 32 oz. / 2 lb. bag of brown sugar presses down to four cups.

Having said all of that, here’s the procedure I followed today. I’m recording here because I’m willing to bet that I won’t remember in three weeks when the stuff is ready to try, and I know beyond certainty that I won’t remember when it’s time to make another batch.

  1. In a large saucepan, combine 32 oz. dark brown sugar (4 c.) and 3 c. boiling water.
  2. Stir until smooth and leave to simmer.
  3. Start updating a blog entry.
  4. Hear wife holler that something is boiling over on the stove.
  5. Take pan off burner and place it on a trivet.
  6. Clean up that sticky, syrupy mess.
  7. All of it.
  8. You missed a spot right over there.
  9. And under there.
  10. That’s better.
  11. Put the kettle on the newly cleaned & re-installed eye of the stovetop.
  12. Pour the syrup into a half-gallon container.
  13. In the saucepan, combine 1 c. boiling water and 2 oz. instant espresso.
  14. Stir until coffee is dissolved and a lot of that syrup mixture is off the sides of the pan.
  15. Add to the 1/2 gallon jug.
  16. Let the contents of the jug cool a bit, and then add 750 ml. vodka. and 2 Tbsp vanilla.
  17. Let stand three weeks.
I’ll know more later on.

Wednesday, August 27, 2008

Fowler’s Dictionary of Modern English Usage

I’m repurposing an e-mail that I sent to a discussion list stuffed full of acerbic academics several years back. I was directly challenged to put my oar in by the man who was (at that time) the dean of the college in which I was teaching. And so I did. I look back on this post as an unpaid ad for a lively and useful grammar.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

At 11:25 AM -0500 27/10/98, [Dean, The] wrote:
> It seems that no one will stand up for tradition anymore; it has
> become more important to avoid awkward sentences than to
> adhere to that which is time-honored and rooted in the Latin.
>
> Have you nothing to say, [Izzy]?

Ask and ye shall receive. But be warned, I am writing during a brief moment of lucidity between illness-induced naps. Any stains on the page are cheese/potato soup.

The sad fact is that most of our English sentence structure derives not from our learned Greek and Latin forbears, but from the hairy, smelly Saxons. Apparently, the winners get not only to write the history, but also to choose the language in which it will appear. Many of the tricks of clear expression that I hold dear have been artificially imposed on our beloved, syncretic language. And many of those tricks seem doomed to eventual rejection. Away they go, carried off with the bodies of native sons of a language once inflected. Alas, woe, and so be it. I may cringe a little every time I hear George Thorogood growl “who do you love?”, but there is little I can do to stop whom from being expunged from the language, or being relegated to use as a shibboleth among pedants.

My guide in such matters has for many years now been Henry Ward Fowler’s Dictionary of Modern English Usage (1st Edition 1926, 1st American printing 1944; Second Edition 1965; 3rd Edition... we'll come to that in a minute).

For those unfamiliar with Fowler’s, it is (was... we’ll come to that in a minute) a highly idiosyncratic, extremely funny, commonsensical analysis of the foibles of the English language as it is found on a small island across the big waters. In the first edition, the article on the split infinitive goes on for several pages, beginning thus:

Split Infinitive. The English-speaking world may be divided into (1) those who neither know nor care what a split infinitive is; (2) those who do not know, but care very much; (3) those who know & condemn; (4) those who know & approve; & (5) those who know & distinguish.

1. Those who neither know nor care are the vast majority & are a happy folk, to be envied by most of the minority classes....


So run the first one and a half inches of about 33 column inches of informative, opinionated, and entertaining text on the split infinitive.


The second edition of Fowler’s was edited by Ernest Gowers and published the year before Sir Gowers died. He wisely left the tone of the original Fowler’s intact and restrained his work to making a number of additions to the information contained in the first edition, and a very few changes where necessary. One such addition may be found at the end of the article “Whence, whither.” The original article ended:
If whither was too antiquated, the alternative was ‘to which place’, but occasions arise now & then, as in this sentence, to which whence & whither are, even for the practical purposes of plain speech, more appropriate than any equivalent.

Aside from the mechanical changes and the deletion of the word “place,” Gowers changed this article by the addition of a sentence that gets a hearty “amen” from me. Add to the above:
They [whence & whither] should be allowed to stand on their own feet: not even the examples that can be found in the Psalms and the Apostles’ Creed justify the use today of the tautology from whence.

It was from the pen of Fowler that I finally learned the difference between Which and That when used as English relative pronouns. I read Fowler’s for fun.


Copies of the first two editions turn up with alarming regularity at second-hand book shops. (Sorry about that, my diction seems to have been influence by Fowler. I meant, of course, used book stores.) In addition, the second edition remains in print as a paperback from Oxford for ~$10. Get a copy while the getting is good.


Toward the end of 1996, Oxford brought out a third edition of Fowler’s. No longer is it A Dictionary of Modern English Usage, by H.W. Fowler. It is now, rather misleadingly, called The New Fowler’s Modern English Usage, edited by R.W. Burchfield. The tone and idiosyncratic charm of the old Fowler’s has been entirely erased. But what Burchfield has brought should not be overlooked.

Fowler (and Gowers after him) drew his examples from the pages of the local papers. Burchfield, as a long-time editor of the OED, draws his examples from literature, citing sources as he goes. He is also far more careful to set out not only the state of the language, but also a history of how the language got to be in its present state. So while the article on the split infinitive is still long (and even lively in its own academic, un-curmudgeonly way) it has been completely reshaped from the five sections into which Fowler organized his own discussion. I will quote here the first and the last paragraphs:

split infinitive. No other grammatical issue has so divided the nation since the split infinitive was declared to be a solecism in the course of the 19c. First, it is essential to clarify what is and what is not a split infinitive. A brief history of the construction then follows. Finally, a description of the present state of the split infinitive is given with numerous illustrative examples showing various types of split and unsplit infinitives.
[several columns of type snipped, including examples of split infinitives from the pens of such luminaries as Wyclif in the 14c, Byron, and Hardy in the 19c., and Amis and Keillor in the 20c.]
4 Preference. No absolute taboo should be placed on the use of simple adverbs between the particle to and the verbal part of the infinitive. ‘Avoid splitting infinitives whenever possible, but do not suffer undue remorse if a split infinitive is unavoidable for the natural and unambiguous completion of a sentence already begun.’ (Burchfield, The Spoken Word, 1981).


My advice, then? Go find an old Fowler’s and read it for illumination and entertainment. And when you need a more in-depth treatment and can stand the dryness, pick up a New Fowler’s. I understand that Modern American Usage is now out in a new edition as well (I think this year, but it may have been last), but I've never had a compelling reason to pick up a copy and see what it may be like.


Pax,
[Izzy]
to boldly go where no .... wait
boldly to go where .... hmmm, maybe
to go boldly where no ....


forget it, I'm just going back to bed.

Saturday, August 23, 2008

Beef and Stout Pie

What Williams-Sonoma calls their “Beef and Stout Pie” is actually a Beef and Stout Stew with a Stilton Pastry top. I can’t think of anything made in a 5 1/2 qt. dutch oven that should be called a “pie.” But “Beef and Stout Cobbler” just sounds gross.

Anyway, I’m copying the recipes here onto a single entry for my own convenience. The links above will take you to the various Williams-Sonoma pages. At least, they will until the next time W-S revamps their cryptic syntax. And today, their internal search engine is down, so I had to hunt this recipe up using a generic web search engine.

Why I want a copy of this is a mystery, even to myself. It looks very tasty, but I can think of no occasion when I could try it out. I have very few carnivorous friends, and this makes a whole lot of stew. I suppose that some cold day this winter, I’ll probably take my first whack at it, but will cut the proportions down. We’ll see.

Anyway, here’s the cut-n-paste (or is that, cut-n-pastry?).

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Beef and Stout Pie

This hearty beef stew is slowly simmered on the stovetop, then topped with Stilton pastry and finished in a hot oven.

Ingredients:

  • 7 Tbs. olive oil
  • 1 lb. white button mushrooms, quartered
  • 2 cups frozen pearl onions, thawed
  • Salt and freshly ground pepper, to taste
  • 3 1/2 lb. beef chuck roast, cut into 1-inch cubes
  • 1 cup all-purpose flour
  • 3 garlic cloves, minced
  • 2 Tbs. tomato paste
  • 2 1/2 cups Irish stout
  • 1 cup beef broth
  • 1 lb. carrots, cut into chunks
  • 1 lb. red potatoes, cut into chunks
  • 1 Tbs. finely chopped fresh thyme
  • One 16-inch round Stilton pastry (see related recipe at left)
  • 1 egg, beaten with 1 tsp. water

Directions:

In a 5 1/2-quart Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Add the mushrooms, onions, salt and pepper and cook, stirring occasionally, about 12 minutes. Transfer to a bowl.

Season the beef with salt and pepper. Dredge the beef in the flour, shaking off the excess. In the Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil. Add one-third of the beef and brown on all sides, about 7 minutes total. Transfer to a separate bowl. Add 1/2 cup water to the pot, stirring to scrape up the browned bits. Pour the liquid into a separate bowl. Repeat the process 2 more times, using 2 Tbs. oil to brown each batch of beef and deglazing the pot with 1/2 cup water after each batch.

Return the pot to medium-high heat. Add the garlic and tomato paste and cook, stirring constantly, for 30 seconds. Add the beef, stout, broth and reserved liquid, stirring to scrape up the browned bits. Add the mushrooms, onions, carrots, potatoes and thyme and bring to a boil. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef and vegetables are tender, about 3 hours.

While that’s simmering, make the:

Stilton Pastry

A sprinkling of creamy Stilton cheese sets this pastry dough apart....

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 tsp. salt
  • 1 Tbs. sugar
  • 16 Tbs. (2 sticks/250g) cold unsalted butter, cut into 1/2-inch pieces
  • 1/3 to 1/2 cup ice water
  • 4 oz. Stilton cheese, crumbled

Directions:

In a food processor, combine the flour, salt and sugar and pulse until blended, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 1/3 cup of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition. Turn the dough out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate for 1 hour.

Remove the dough from the refrigerator and let stand for 5 minutes. Sprinkle the top of the dough lightly with flour, place on a lightly floured sheet of parchment paper and roll out into a 12-by-16-inch rectangle. Sprinkle the cheese over half of the dough, then fold the other half over the cheese. Roll out the dough into a 16 1/2-inch square. Using a paring knife, trim the dough into a 16-inch round.

Refrigerate the dough until firm, about 10 minutes, then lay the dough on top of the beef and stout pie and bake as directed in that recipe. Makes enough dough for a 16-inch round.

Preheat an oven to 400°F.

Brush the rim of the pot with water. Lay the pastry round on top, allowing it to droop onto the filling. Trim the dough, leaving a 1-inch overhang, and crimp to seal. Brush the pastry with the egg mixture, then cut 4 slits in the top of the dough. Bake for 30 minutes. Let the potpie rest for 15 minutes before serving. Serves 8 to 10.