Floating Island

Below is an article about the French dessert known as Floating Island:

FLOATING ISLAND

Many people might find this odd, but the first time I ever heard about the French dessert, Floating Island, was in the 1994 comedy called “MANHATTAN MURDER MYSTERY”. I have not thought about it for a while, until I came across a few passages about the dish on The Food Timeline website.

The Floating Island is a meringue that floats on crème anglaise, or a vanilla custard. The meringues are prepared from whipped egg whites, sugar and vanilla extract. The crème anglaise is prepared with the egg yolks, vanilla, and hot milk. There is some confusion about the name of the dessert. In French cuisine, the terms Oufs à la Neige, also known as “Eggs in Snow”, which originated in Elizabethan England, and Ile Flottante aka Floating Island, are sometimes used interchangeably. The difference between the two dishes is that the Floating Island (Ile Flottante) sometimes contains islands made of “layers of alcohol-soaked dessert biscuits and jam”.

The dish originated in eighteenth-century France. However, no particular chef has been credited as its inventor. Below is a recipe for the Floating Island from the Epicurious.com website:

Floating Island

Ingredients

Sauce
2 vanilla beans, split lengthwise
2 cups whole milk
6 large egg yolks
1/2 cup sugar

Meringues

2 cups whole milk
4 large egg whites
Pinch of salt
1/4 cup sugar

Caramel
1/2 cup sugar
1/4 cup water

Preparation

For Sauce
Scrape seeds from vanilla bean halves into heavy small saucepan; add beans. Add milk and bring to simmer over medium-high heat. Remove from heat, cover, and steep 10 minutes.

Whisk yolks and sugar in heavy medium saucepan until thick, about 2 minutes. Gradually whisk in warm milk mixture (including vanilla beans). Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 9 minutes (do not boil). Strain custard into small bowl. Cover and chill until cold, at least 3 hours and up to 2 days.

For Meringues
Lay smooth kitchen towel on work surface. Pour milk into medium (10-inch) skillet. Bring milk to simmer over medium heat.

Using electric mixer, beat egg whites in large bowl until foamy. Add salt and beat until whites hold soft peaks. Add sugar, 1 tablespoon at a time, beating until whites are stiff and glossy. Scoop some meringue (about twice the size of an egg) onto large oval spoon. Using another large spoon and gently transferring meringue from spoon to spoon, shape meringue into smooth oval. Drop oval into milk. Quickly shape 2 or 3 more meringues, dropping each into milk. Simmer meringues 1 minute. Using heatproof rubber spatula, turn meringues over in milk. Simmer 1 minute longer (meringues will puff up while poaching). Using slotted spoon, transfer meringues to towel (meringues will deflate slightly as they cool). Repeat process, shaping and then poaching enough meringues to make total of 12. Transfer meringues to waxed-paper-lined baking sheet. Refrigerate at least 1 hour and up to 3 hours.

For Caramel
Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and bring to boil, brushing down sides of pan with wet pastry brush to dissolve any sugar crystals. Boil until syrup is pale golden color, occasionally swirling pan, about 6 minutes. Remove pan from heat. Let syrup cool until thick enough to fall from tines of fork in ribbons, about 8 minutes. (If caramel becomes too thick, rewarm slightly over low heat, stirring constantly.)

Spoon some sauce into center of each plate. Arrange 2 meringues on each. Dip fork into caramel and wave back and forth over meringues so that caramel comes off in strands that harden like threads, and serve.

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“THE THREE MUSKETEERS” (2011) Review

“THE THREE MUSKETEERS” (2011) Review

Recently, I became aware of the BBC series called “THE MUSKETEERS” and became an instant fan. Due to my renewed interest in Alexandre Dumas père’s work, I decided to focus my attention on 2011’s “THE THREE MUSKETEERS”, the most recent adaptation of the author’s 1845 novel.

Produced and directed by Paul W.S. Anderson, this cinematic version of Dumas père’s novel, proved to be a different kettle of fish. Yes, screenwriters Andrew Davies and Alex Litvak managed to adhere to some aspects of the 1845 novel. The movie closely followed d’Artagnan’s first meeting with his future three friends – Athos, Aramis and Porthos – along with Captain Comte de Rochefort and Milady de Winter. The rivalry between the Musketeers and Cardinal Richelieu’s guard – led by Rochefort – remains intact. “THE THREE MUSKETEERS” also included a conspiracy created by Richelieu that centered around Queen Anne, Britain’s Duke of Buckingham and the former’s diamond necklace given to her by King Louis XIII.

But Davies and Litvak created changes to Dumas’ story. One, Milady de Winter begins the story working with the three musketeers to steal airship blueprints created by Leonardo da Vinci. In this scenario, Milady and Athos are long time lovers and not a married couple. Their antipathy begins when Milady betray her compatriots and gives the plans to Britain’s Duke of Buckingham. Her betrayal leads to the disbandment of the Musketeers. So, when d’Artagnan arrives in Paris to join the military unit, he is a year too late. Also, the Duke of Buckingham is portrayed more as a villain, since he is not The Constance Bonacieux is not only single in this story, but also one of the Queen’s ladies-in-waiting; instead of married and a royal seamstress. Also, there is no real affair between Queen Anne and Buckingham. But Cardinal Richelieu decides to create false rumors using the Queen’s diamond necklace and false love letters in order to discredit her. This would lead to Anne’s execution, a war against Britain and a demand by the people that a more experienced leader – namely Richelieu himself – would rule France. Alas, thanks to Constance, d’Artagnan and the Musketeers step up to save the Queen’s reputation and ruin Richelieu’s plans.

It would be difficult for me to deny that “THE THREE MUSKETEERS” is a beautiful looking film. Germany served as 17th century France and Great Britain in this film and Glen MacPherson really did justice to the shooting locations, thanks to his beautifully sharp and colorful photography. MacPherson’s photography also did justice to Paul D. Austerberry’s production designs, whose re-creations of 17th century France and England struck me as spot on. Both MacPherson and Austerberry’s work benefited from Philippe Turlure’s set decorations and the art direction team of Nigel Churcher, Hucky Hornberger and David Scheunemann. But what really dazzled me about “THE THREE MUSKETEERS” were Pierre-Yves Gayraud’s s costume designs. Personally, I found them worthy of an Oscar nomination. Below are three images just to prove my point:

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There are aspects of “THE THREE MUSKETEERS” that did not exactly impress me. First of all, the chemistry between the four leads seemed a bit off. One might blame Logan Lerman, who was the only American in the team. But I had no problems with his chemistry with both Matthew MacFadyen and Ray Stevenson. And Luke Evans had a nice chemistry with both MacFadyen and Stevenson, despite his subdued take on his role. And I cannot blame MacFadyen, who seemed to be the odd man out as a screen swashbuckler. I am not saying that all four men – Lerman, MacFadyen, Evans and Stevenson – had no chemistry whatsoever. There was some inclination of a screen chemistry. But . . . their chemistry as the four musketeers never struck me as dynamic than in other versions I have seen.

Another major problem I had with the movie proved to be Davies and Litvak’s re-writing of the Milady de Winter character. I had no problem with Milady starting the movie as colleague of Athos, Aramis and Porthos. I had no problem with her being Athos’ lover, instead of his estranged spouse. I did have a problem with Milady being written as some kind of action woman. Many of her scenes featured actress Milla Jovovich engaged in some acrobatic stunt at a great height. I understand why. Both Jovovich and Anderson (who are married, by the way) are known for the “RESIDENT EVIL” movies, in which the actress had starred as the main protagonist. For some reason, the couple and the two screenwriters seemed to believe it was necessary to transform Milady into a female action figure. In doing so, all four robbed the Milady of the subtle villainy that made her such a memorable character in the novel and in other adaptations. I almost got the impression that Anderson and the screenwriters did not believe Jovovich lacked the ability to portray a seductive and manipulative villainess. Yet, one scene between Jovovich and actor Christoph Waltz (who portrayed Cardinal Richelieu) made it clear to me that the actress could have been a very effective Milady de Winter without resorting to countless number of stunts and other action scenes. Hmmm . . . pity.

Despite these misgivings, I must admit that I enjoyed “THE THREE MUSKETEERS”. Much to my utter surprise. When I first saw the film, I was ready to reject it after the Venice sequence. The idea of Milady working with Athos, Aramis and Porthos on a mission in Venice was not how I recall previous adaptations of Dumas’ novel. But I gave it a chance and decided to finish the film. And I enjoyed it. Actually, there were aspects of the movie that made it enjoyable for me. Aside from the movie’s visual style and costumes, I enjoyed how Davies and and Litvak put a different spin on Dumas’ story arc about Queen Anne’s diamond necklace. I was also both surprised and impressed at how they utilized the heist movie trope in two major sequences – the opening scene in Venice and the Musketeers’ attempt to get their hands on the diamonds, which were stolen by Milady and planted inside London’s Tower of London.

Davies and Litvak’s screenplay displayed a nice sense of humor. This was apparent in the personalities of three major characters – Porthos (who has been the comic relief of nearly all versions of Dumas’ tale), King Louis XIII and surprisingly, the Duke of Buckingham, along with d’Artagnan’s first meetings with his future three friends. The movie also featured some excellent action sequences. My favorite include the Musketeers and d’Artagnan’s fight against Rochefort and the Cardinal’s guards, the four friends’ heist of the diamond necklace from the Tower of London, and their final showdown against Rochefort and his men upon their return to Paris. This last sequence featured an outstanding duel between d’Artagnan and Rochefort that in my opinion, rivaled the duel between the two characters in 1974’s “THE FOUR MUSKETEERS”.

I still stand by my belief that the chemistry between the four actors who portrayed the Musketeers and d’Artagnan was not as strong as it had been in other productions. But the movie did featured some solid performances from the four actors. Ray Stevenson displayed his usual talent for comedy in his performance as Porthos. Honestly, I think his comic skills are highly underrated. Luke Evans gave a decent performance as Aramis. However, I do wish he could have displayed a little more élan in his portrayal of the usually dashing womanizer. Matthew Macfadyen did a skillful job in portraying Athos’ brooding nature and role as the group’s leader. But I got the feeling that he was not the type of actor I would cast in a swashbuckling film. Of the four actors, he never struck me as the swashbuckling type. It is odd that I would say this about Macfadyen and not Logan Lerman, who portrayed d’Artagnan. But the thing about Lerman is although his looks strike me as mediocre and he seems to be the shortest of the four leads. Yet, once he opens his mouth and move, he becomes a bundle of energy with a good deal of style and panache. Curious.

Despite my complaints by Anderson and the screenwriters’ attempt to turn Milady de Winter into an action queen, I must say that I still managed to enjoy Milla Jovovich’s performance. She is the only actress I know who conveyed the spy’s seduction skills with a good deal of sly humor. Christoph Waltz did a solid job as the villainous Cardinal Richilieu. But I must admit, I did not find his performance particularly memorable or energetic. I can also say the same about Gabriella Wilde, who portrayed Constance Bonacieux. I hate to say this, but I found her performance somewhat wooden. On the other hand, Juno Temple gave a very charming performance as Queen Anne (formerly of Austria). Not only did she give a charming performance, she also conveyed a good deal of the Queen’s strength of character.

I really enjoyed Mads Mikkelsen’s portrayal of Captain Rochefort. The Danish actor did an excellent job of conveying Rochefort’s subtle menace and talent for intimidation. Orlando Bloom proved to be quite a surprise as the villainous Duke of Buckingham. He was very funny in a sly, yet theatrical way. James Corden also gave a funny performance as Planchet, the Musketeers’ long suffering manservant. But the funniest performance came from Freddie Fox, who portrayed the rather young King Louis XIII. What can I say? He was hilarious in his portrayal of the King’s insecure nature and lack of experience as a leader. In fact, I believe he gave the best performance in the movie.

What else can I say about “THE THREE MUSKETEERS”? It is not particularly faithful to Alexandre Dumas père’s novel. But to be honest, I do not really care. In my opinion, the movie’s lack of adherence to the novel was not a weak point. The worst I can say about the movie is that the chemistry between the four actors portraying the Musketeers was not particularly strong. I did not care for the use of 17th century airships in this story. And I was not that impressed by the movie’s tendency to portray Milady de Winter as an action figure. On the other hand, I still managed to enjoy the screenplay written by Andrew Davies and Alex Litvak, along with Paul W.S. Anderson’s direction. And the movie also featured some strong performances – especially from Logan Lerman, Juno Temple, Orlando Bloom and Freddie Fox. In the end, I still enjoyed the film, despite my initial reservations.

Macaroni and Cheese

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Below is an article I had written about a famous comfort food dish known as Macaroni and Cheese:

MACARONI AND CHEESE

Macaroni 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 Cheese

Ingredients

2 cups milk
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10-oz.) block extra sharp Cheddar cheese, shredded
1/4 teaspoon ground red pepper (optional)
1/2 (16-oz.) package elbow macaroni, cooked

Preparation

1. Whisk flour into butter

Preheat 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 milk

Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.

3. Whisk in cheese

Whisk 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.

Top Ten Favorite HISTORY Documentaries

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Below is a list of my favorite history documentaries:

TOP TEN FAVORITE HISTORY DOCUMENTARIES

1 - Ken Burns The Civil War

1. “The Civil War” (1990) – Ken Burns produced this award-winning documentary about the U.S. Civil War. Narrated by David McCullough, the documentary was shown in eleven episodes.

2 - Supersizers Go-Eat

2. “The Supersizers Go/Eat” (2008-2009) – Food critic Giles Coren and comedian-broadcaster Sue Perkins co-hosted two entertaining series about the culinary history of Britain (with side trips to late 18th century France and Imperial Rome).

3 - MGM - When the Lion Roared

3. “MGM: When the Lion Roared” (1992) – Patrick Stewart narrated and hosted this three-part look into the history of one of the most famous Hollywood studios – Metro-Goldwyn-Mayer (MGM).

4 - Africans in America

4. “Africans in America: America’s Journey Through Slavery” (1998) – Angela Bassett narrated this four-part documentary on the history of slavery in the United States, from the Colonial era to Reconstruction.

5 - Queen Victoria Empire

5. “Queen Victoria’s Empire” (2001) – This PBS documentary is a two-part look at the British Empire during the reign of Queen Victoria. Donald Sutherland narrated.

6 - Motown 40 - The Music Is Forever

6. “Motown 40: The Music Is Forever” (1998) – Diana Ross hosted and narrated this look into the history of Motown, from its inception in 1958 to the 1990s.

7 - Ken Burns The War

7. “The War” (2007) – Ken Burns created another critically acclaimed documentary for PBS. Narrated by Keith David, this seven-part documentary focused upon the United States’ participation in World War II.

8 - Manor House

8. “The Edwardian Manor House” (2002) – This five-episode documentary is also a reality television series in which a British family assume the identity of Edwardian aristocrats and live in an opulent Scottish manor with fifteen (15) people from all walks of life participating as their servants.

9 - Elegance and Decadence - The Age of Regency

9. “Elegance and Decadence: The Age of Regency” (2011) – Historian Dr. Lucy Worsley presented and hosted this three-part documentary about Britain’s Regency era between 1810 and 1820.

10 - Ken Burns The West

10. “The West” (1996) – Directed by Steven Ives and produced by Ken Burns, this eight-part documentary chronicled the history of the trans-Appalachian West in the United States. Peter Coyote narrated.

HM - Fahrenheit 9-11

Honorable Mention: “Fahrenheit 9/11” (2004) – Michael Moore co-produced and directed this Oscar winning documentary that took a critical look at the presidency of George W. Bush, the War on Terror, and its coverage in the news media.

Top Ten Favorite BRITISH EMPIRE Novels

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Below is a list of my current favorite novels set during the British Empire:

 

TOP TEN FAVORITE BRITISH EMPIRE NOVELS

1 - Flashman in the Great Game

1. “Flashman in the Great Game” (1975) by George MacDonald Fraser – Set between 1856 and 1858, this fifth novel in theFlashman Papers Series is about cowardly British Army officer Harry Flashman’s experiences during the Sepoy Rebellion.

 

2 - Shadow of the Moon

2. “Shadow of the Moon” (1957/1979) by M.M. Kaye – This is a love story between an Anglo-Spanish heiress and a British Army officer before and during the Sepoy Rebellion.

 

3 - The Bastard

3. “The Bastard” (1974) by John Jakes – Set during the final five years before the American Revolution, this tale is about Phillipe Charbaneau aka Philip Kent, the Anglo-French bastard of a nobleman forced to seek a new life in the American Colonies.

 

4 - Flashman and the Dragon

4. “Flashman and the Dragon” (1985) by George MacDonald Fraser – The eighth novel of the Flashman Papers reveals Harry Flashman’s experiences in China during the Taiping Rebellion and the British march to Peking during the Second Opium War.

 

5 - Noble House

5. “Noble House” (1981) by James Clavell – Set during two weeks in August 1963, this novel is about a British businessman in Hong Kong, who struggles to save his family’s company from financial ruin through a deal with an American corporate raider.

 

6 - Zemindar

6. “Zemindar” (1982) by Valerie Fitzgerald – This novel is about a young Englishwoman named Laura Hewitt, who accompanies her cousin and cousin-in-law to India to meet the latter’s wealthy half-brother. All three get caught up in the outbreak of the Sepoy Rebellion.

 

7 - Tai-pan

7. “Tai-Pan” (1966) by James Clavell – Set during the immediate aftermath of the First Opium War, this novel is about a British trader and his dealings with his family and enemies during the formation of Britain’s Hong Kong colony.

 

8 - Liberty Tavern

8. “Liberty Tavern” (1976) by Thomas Fleming – This novel is about a former British Army officer, who operates a New Jersey tavern and serves as guardian to his stepchildren during the American Revolution.

 

9 - The Far Pavilions

9. “The Far Pavilion” (1978) by M.M. Kaye – This bestseller is about a 19th century British Army officer, who had spent his childhood believing he was Indian. He experiences love with an Indian princess and war during the Second Anglo-Afghan War.

 

10 - Forget the Glory

10. “Forget the Glory” (1985) by Emma Drummond – This novel chronicled the experiences of an unhappily married British Army officer, who falls in love with wife’s maid during a long journey from India to the Ukraine during the Crimean War.

Gumbo

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GUMBO

Gumbo 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 Gumbo

Considering 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 Gumbo

Ingredients

• 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 rice

Preparation

Clean 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.

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“THE SCARLET PIMPERNEL” (1982) Review

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“THE SCARLET PIMPERNEL” (1982) Review

I suspect that many fans of the DC Comics character “Batman” and the “Zorro” character would be nonplussed at the idea that a novel written by a Hungary-born aristocrat had served as an inspiration for their creations. Yet, many believe that Baroness Emmuska Orczy de Orczi’s 1905 novel, “The Scarlet Pimpernel” provided Western literature with its first “hero with a secret identity”, Sir Percy Blakeney aka the Scarlet Pimpernel. 

There have been at least nineteen stage, movie or television adaptations of Orczy’s novel. Some consider the 1934 movie adaptation with Leslie Howard, Merle Oberon and Raymond Massey as the most definitive adaptation. However, there are others who are more inclined to bestow that honor on the 1982 television adaptation with Anthony Andrews, Jane Seymour and Ian McKellen. I have seen both versions and if I must be honest, I am inclined to agree with those who prefer the 1982 television movie.

“THE SCARLET PIMPERNEL” – namely its 1982 re-incarnation – is based upon the 1905 novel and its 1913 sequel,“Eldorado”. Set during the early period of the French Revolution, a masked man and his band of followers rescues French aristocrats from becoming victims of the Reign of Terror under France’s new leader, Maximilien de Robespierre. The man behind the Scarlet Pimpernel’s mask – or disguises – is a foppish English baronet named Sir Percy Blakeney. For reasons never explained in the movie, Sir Percy has managed to gather a group of upper-class friends to assist him in smuggling French aristocrats out of France and sending them to the safety of England. During a visit to France, Sir Percy meets a young French government aide and the latter’s actress sister, Armand and Marguerite St. Just. He eventually befriends the brother and courts the sister.

Sir Percy also becomes aware of Armand’s superior and Marguerite’s friend, Robespierre’s agent Paul Chauvelin. Angered over Marguerite’s marriage to Sir Percy, Chauvelin has the Marquis de St. Cyr – an old enemy of Armand’s – executed in her name. After being sent to England to learn the identity of the Scarlet Pimpernel, Chauvelin discovers that Armand has become part of the vigilante’s band. He blackmails Marguerite – now Lady Blakeney – into learning the identity the identity of the Scarlet Pimpernel. Meanwhile, the Blakeney marriage has chilled, due to the news of the Marquis de St. Cyr’s execution and Marguerite’s alleged connection. But a chance for a marital reconciliation materializes for Marguerite, when she discovers the Scarlet Pimpernel’s true identity.

Thirty years have passed since CBS first aired “THE SCARLET PIMPERNEL”. In many ways, it has not lost its bite. Thanks to Tony Curtis’ production designs, late 18th century England and France (England and Wales in reality) glowed with elegance and style. Not even the questionable transfer of the film to DVD could completely erode the movie’s beauty. The movie’s visual style was aided by Carolyn Scott’s set decorations, Dennis C. Lewiston’s sharp and colorful photography, and especially Phyllis Dalton’s gorgeous costume designs, as shown in the following photographs:

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I feel that screenwriter William Bast made the very wise choice of adapting Baroness Orczy’s two novels about the Scarlet Pimpernel. In doing so, he managed to create a very clear and concise tale filled with plenty of drama and action. He also did an excellent job in mapping out the development of the story’s main characters – especially Sir Percy Blakeney, Marguerite St. Just, Paul Chauvelin and Armand St. Just. I was especially impressed by his handling of Sir Percy and Marguerite’s relationship – before and after marriage. Sir Percy’s easy willingness to believe the worst about his bride provided a few chinks into Sir Percy’s character, which could have easily morphed into a too perfect personality. More importantly, Bast’s script gave Paul Chauvelin’s character more depth by revealing the latter’s feelings for Marguerite and jealousy over her marriage to Sir Percy. Bast’s re-creation of the early years of the French Revolution and Reign of Terror struck me as well done. However, I wish he had not faithfully adapted Orczy’s decision to allow the Scarlet Pimpernel and his men to rescue the Daupin of France (heir apparent to the French throne), Louis-Charles (who became Louis XVII, upon his father’s death). In reality, Louis-Charles died in prison from tuberculosis and ill treatment at the age of ten. Surely, Bast could have created someone else important for the Scarlet Pimpernel to rescue.

“THE SCARLET PIMPERNEL” received a few Emmy nominations. But they were for technical awards – Costume Designs for Phyllis Dalton, Art Direction for Tony Curtis and even one for Outstanding Drama Special for producers David Conroy and Mark Shelmerdine. And yet . . . there were no nominations for Clive Donner and his lively direction, and no nominations for the cast. I am especially astounded by the lack of nominations for Anthony Andrews, Jane Seymour and Ian McKellen. In fact, I find this criminal. All three gave superb performances as Sir Percy Blakeney; Marguerite, Lady Blakeney; and Paul Chauvelin respectively. Andrews was all over the map in his portrayal of the fop by day/hero by night Sir Percy. And yet, it was a very controlled and disciplined performance. Jane Seymour did a beautiful job of re-creating the intelligent, yet emotional Marguerite. At times, she seemed to be the heart and soul of the story. This was the first production in which I became aware of Ian McKellen as an actor and after his performance as Paul Chauvelin, I never forgot him. Not only was his portrayal of Chauvelin’s villainy subtle, but also filled with deep pathos over his feelings for Marguerite Blakeney. He also had the luck to utter one of my favorite lines in the movie in the face of his character’s defeat:

“Oh, the English, and their STU-U-U-UPID sense of fair play!”

The movie also featured some first-rate performances by the supporting cast. Malcolm Jamieson did an excellent job in portraying Marguerite’s older brother, Armand. I was also impressed by Ann Firbank, who was first-rate as the embittered Countess de Tournay; James Villiers as the opportunistic Baron de Batz; Tracey Childs as the lovesick Suzanne de Tournay; and Christopher Villiers as Sir Percy’s most stalwart assistant, Lord Anthony Dewhurst. Julian Fellowes made a very colorful and entertaining Prince of Wales. And Richard Morant proved to be even more subtle and sinister than McKellen’s Chauvelin as Maximilien de Robespierre.

After my latest viewing of “THE SCARLET PIMPERNEL”, I found myself surprisingly less supportive of the Scarlet Pimpernel’s efforts than I used to be. Perhaps I have not only become more older, but even less enthusiastic about the aristocratic elite. It was then I realized that despite the presence of Marguerite and Armand St. Just, “THE SCARLET PIMPERNEL” is based on two novels written by an aristocrat, with views that were probably as liberal as Barry Goldwater. Oh well. I still managed to garner a good deal of entertainment from a movie that has held up remarkable well after thirty years, thanks to some lively direction by Clive Donner, a first-rate script by William Bast and superb performances by the likes of Anthony Andrews, Jane Seymour and Ian McKellen.