Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Thursday, April 28, 2011

A Recipe (for life) from Zelda Fitzgerald




Zelda Fitzgeral was dubbed by her husband the writer F. Scott Fitzgerald (The Great Gatsby, Tender is the Night) as "the first American flapper" and is (or should be) for any aspiring flâneuse-eur a sort of inspiration. Any aspiring flâneuse-eur would be flattered to be the embodiment of an entire era in history. Non? 

After her husband's success with the novel This Side of Paradise, the Fitzgeralds were nearly instant celebrities. Zelda had always welcomed the limelight, and welcomed the invitations and the parties - the jazz and the gin.

The Fitzgeralds were, colloquially speaking, drunks. An early version of Bonnie and Clyde except instead of robbing and stealing the Fitzgeralds drank to excess, took naps in chic Upper East Side sitting rooms, and went to party after party.

She was even drunk at the birth of her daughter and admitted as much."Oh, God, goofo I'm drunk. Mark Twain. Isn't she smart—she has the hiccups. I hope it's beautiful and a fool—a beautiful little fool".

The new father wasn't too inebriated to be present for his daughter's birth and the proof is in the plagarism. Daisy Buchanan would later utter the same words to her daughter in The Great Gatsby

 
The Fitzgeralds quickly became accustomed to their new life as parents thanks to the extensive staff they employed of a nurse for Frances ("Scottie"), a couple who cleaned the house, and a laundress - who I like to imagine Zelda never once referred to as a laundry lady in the high-falutin' conversations she likely had with some of her top drawer chums.


It is Zelda's sort of exaggerated WASPishness that made me so curious about her in the first place. I Wiki'd her and my curiosity was rewarded with a sort of recette pour la vie, or Zelda's at least.

(Asked to submit a recipe for a book, she sent them the following.)


"See if there is any bacon, and if there is, ask the cook which pan to fry it in. Then ask if there are any eggs, and if so try and persuade the cook to poach two of them. It is better not to attempt toast, as it burns very easily. Also, in the case of bacon, do not turn the fire too high, or you will have to get out of the house for a week. Serve preferably on china plates, though gold or wood will do if handy".

To be a true flâneuse or if the case applies, a flâneur - means deciding that life is to be lived. It is seizing a moment to be witty instead of admitting you don't know how to cook*. Of course you know what one should serve, but you wouldn't serve it yourself because that would be unspeakable. (GASP!)

But choosing the life of the flâneuse, the bohemian, the vagabond, the layabout, the dandy, the fop, the eccentric - it's not for everybody and it's not always a pretty picture either.  Zelda was in many ways oppressed by her husband.  When she asked for a divorce because she was smitten with another man, F. Scott locked her in the house and didn't let her out again until she agreed to not divorce him. His work isolated a woman who wanted nothing more than to find a creative outlet for herself.  On top of everything Zelda grew increasingly resentful of all the things she'd written that found their way into her husband's work.

When she was approached to write a cheeky review of her husband's new book The Beautiful and The Damned, Zelda it seemed couldn't resist mentioning how her husband edited her words.

To begin with, every one must buy this book for the following aesthetic reasons: First, because I know where there is the cutest cloth of gold dress for only $300 in a store on Forty-second Street, and, also, if enough people buy it where there is a platinum ring with a complete circlet, and, also, if loads of people buy it my husband needs a new winter overcoat, although the one he has has done well enough for the last three years ... It seems to me that on one page I recognized a portion of an old diary of mine which mysteriously disappeared shortly after my marriage, and, also, scraps of letters which, though considerably edited, sound to me vaguely familiar. In fact, Mr. Fitzgerald—I believe that is how he spells his name—seems to believe that plagiarism begins at home.

The review led to offers of work from other magazines, but in the end it was her husband who would be mentioned alongside Hemingway and the other greats of The Lost Generation that they had been a part of while living in France. Zelda would be diagnosed as schizophrenic. Their glamorous life was over. Their famous friends and wealthy admirers now considered them unpleasant company.

Zelda wrote her own book, Save Me the Waltz, in just six weeks and sent it off to the publisher.  When her husband finally read the book he was furious. It was Zelda's autobiography and whilst writing it she had dared to use parts of her life and their life together that Fitzgerald himself had already planned on using for his book Tender is the Night

In the end Zelda's book sold only a little over a thousand copies, less than half of the 3,010 books the publisher had printed because her husband would call her a plagarist (ha!) and a third-rate writer (insecure much?) and force her to revise it until it met his conditions. 

The same man who locked Zelda in the house so she couldn't leave him would leave her in a mental hospital while he went off to Hollywood to write for TV, and where because there may actually be poetic justice in the world he would die from drinking before her and without her.


Eight years later Zelda died while waiting for electroshock therapy as the mental hospital she was living in burned to the ground. She never finished her last book.
 
Their daughter Scottie had the last words of The Great Gatsby inscribed on their headstone - "So we beat on, boats against the current, borne back ceaselessly into the past", but I prefer this line that was 100% Zelda's - "I don't want to live. I want to love first, and live incidentally."


Some flâneuse-eur like myself do like to cook and consider cooking extremely decadent things a school of philosophic thought of its own. It's called yumology.
Read more >>

Monday, April 5, 2010

Dutch Pancakes with Crispy Bacon

Last year when I was in Amsterdam, passing yet another morning at Pancakes!Amsterdam, I decided I would recreate them chez moi for a fabulous brunch.



Pancakes!Amsterdam


I absolutely love this little place. The pancakes are delicious and rather modestly priced. I also love the outdoor seating on one of my favorite streets in all of Amsterdam. Berenstraat is the name of the street between the Keizersgracht (east) and Prisengracht (west) canals. If you follow the Herengracht canal northward for example, you'll want to take a left at Wolvenstraat and will have to cross the Keizersgracht, where the street changes to Berenstraat.

Also located near Pancakes!Amsterdam along Wolvenstraat-Berenstraat are some of the best vintage and second-hand clothing shops in Amsterdam; Episode, Lady Day, and Second Line.




Pancakes Nederlanders


Dutch Pancakes
Serves 2  (8 pancakes using 1/4 cup of batter each)
Difficulty: Easy!!!

Equipment:

1 large mixing bowl
fork
dry measuring cups
measuring spoons
liquid measuring cup
spatula
soup ladle
non-stick crepe pan or frying pan


Ingredients: For people residing in Europe, I've included the metric conversions


1 1/2 cups all-purpose flour / 190 grams
3 1/2 tsp. baking powder / 10 grams
1 tsp. salt / 6 grams
1 tsp. sugar /  6 grams
1 1/4 cups milk / 295 milliliters*
1 egg
3 T. melted butter / 45 grams *
2 cups chopped bacon / 200 grams "lardons"

* Use liquid measuring cup regardless of which version of the recipe you are using.

1. Sift flour, baking powder, salt and sugar.

If available use flour that guarantees no "lumps" or "grummeaux" in French. In France I use Francine brand for all my baking. I've tried the lesser priced Casino, Monoprix, and Franprix brands, but for the minimal savings the quality is not as good.

Baking powder can be extremely expensive in France. I buy mine for 1 euro at the Indian shops on rue Louis Blanc (Metro Line 2, Station La Chappelle).

2. Make a well in the dry mixture.

3. If using all-purpose flour, add half the milk and butter and mix until you get a thick batter that is smooth without signs of lumps. Then add the rest of the milk and butter.

If using a specialty baking flour, as mentioned in Step 1, you can simply add all the milk and butter and mix until smooth.

4. Add the egg, and using a fork tilted at an angle, beat the egg into the mixture making sure to "add air". Do not overmix. Overmixing will give you heavy pancakes.

5. You can slightly oil your crepe/frying pan/griddle, but I find it's usually not neccessary and can give the pancakes a non-uniform look.

6. Heat pan and test for temperature using a drop of batter.

7. For pancakes that are uniform in size, I find the best thing to use is a soup ladle or a measuring cup. Exactly measure the batter (about 1/4 cup or 59 ml) and pour on to hot pan in one steady pour to help keep the circular shape. If you mess up, don't worry just let the pancake cook and eat it while you perfect your technique!

8. Cook on one side until there are visible bubbles in the batter. After the first bubbles, you will notice the pancake will look smooth again but that the batter is still moist. Wait until a second series of bubbles form and carefully flip the pancake over. It may stick to the pan, so carefully lift it and don't be afraid to use your fingers - just make sure to check the temperature of the pancake first.

9. Once the pancake is flipped over, wait for it to "rise". Once the pancake has risen uniformly, the pancake is entirely cooked and no longer still "wet" in the middle. Move to pan and garnish with a few slabs of unmelted butter.

10. Continue until all the batter is used and stack four of the pancakes one on top of the other on 2 plates. Set plates into a warm oven (usually to keep the oven warm for this sort of thing I preheat it to about 200 degrees (C) / 400 degrees (F) and then turn the oven off and wait about 10-15 minutes to let everything shut off).

11. On the same pan, add 1 cup of chopped bacon (100 grams) and fry until crispy.  Set aside fried bacon in a bowl and fry the remaining half. Make sure to conserve any grease.

In France you can use "lardons", which are already chopped up bacon. For the same type of texture, in the US you would have to buy the bacon uncut in a chunk of 1/4 lbs. and then either slightly freeze it to making chopping it up easier, or slightly freeze it and chop it up in a food processor.

12. Divide the bacon mixture and the grease and pour over pancakes and on to the plate.  Add maple syrup for garnish.

Maple syrup can be attrociously expensive in France. The best for the price is either found at some Franprix's or found at Casino. The price is usually less than 5 euros for a bottle of 250ml. For better quality maple syrup you can try the various American/English epiceries, but it will be much more expensive (10-12 euros for 250ml) or the "Bio" stores, which is definitely more expensive with 500ml costing around 16-20 euros.

Serve this with chilled clementine or orange juice and with fresh red berries, yogurt, and cream for dessert.








Read more >>
Related Posts Plugin for WordPress, Blogger...