|White Dog Cafe's Philly Cheese Steak|
Born in 1927 in California, Betty Fussell has made her home in New York's Greenwich Village for decades. She lectures at museums, universities, state fairs, corn festivals, historical societies and culinary groups. In 1999, her food memoir, My Kitchen Wars, traced her life from her childhood, through her marriage to her college sweetheart, her trials as an academic wife, her own academic career and the women's movement. She gained wider success when she found her essential subject...food. I for one am glad she did as she explores the culture of America.
Like many other hard-core foodies, Betty Fussell came to the food world by the back door. With a PhD in English Literature teaching Shakespeare and assorted classics, decades of travel through foreign countries, raising two children, hundreds of cats, and an ex-husband are all a springboard for writing about food. Her life found a focus when she combined her typewriter with her kitchen.
Betty Fussell is a writer who is also a home cook, one who loves the sensuousness of words as much as the sensuality of food. As a writer, she sees food as a window into the culture of America. As a cook, she likes recipes that are simple, improvisatory, fresh, and tasty, something anyone could do with no more than a sharp knife, a skillet and a few good fresh ingredients. Betty is a passionate author who has written numerous articles and 11 books. She is best known for I Hear America Cooking and the epic The Story of Corn.
Mary of One Perfect Bite - Yam Yeast Bread
Val of More Than Burnt Toast - White Dog Cafe's Philly Cheese Steak
Susan of The Spice Garden - Risi e Bisi
Taryn of Have Kitchen, Will Feed - Mexican Posole
Heather of Girlichef - Navajo Fry Bread with Honey Butter
Miranda of Mangoes and Chutney - Fritos Corn Chips
Jeanette at Jeanette's Healthy Living - Beet and Red Grapefruit Salad
Kathleen Van Bruinisse at Bake Away with Me - California Ambrosia
Sue of View from The Great Island - Green Bean Salad with Walnuts
Barbara of Moveable Feasts - Popcorn Stuffing
Nancy of Picadillo - Sam's Chili
Mireya - My Healthy Eating Habits - Mexican Chocolate Chili Cups
Veronica of My Catholic Kitchen - Grilled Corn
Annie at Most Lovely Things - French Beans the French Way
Claudia of Journey of an Italian Cook - Italian String Bean Salad
"A creamy gravy enriched with cheese give us Philadelphia's famed cheese steak, which has managed to retain its historic authenticity in places like Judy Wick's White Dog Café, using citified baguettes or hoagie rolls rather than country biscuits."
**White Dog Café's Philly Cheese Steak**
from Raising Steaks: The Life and Times of American Beef (2008)
2 tablespoons olive oil
2 large yellow onions, thinly sliced (about 4 cups)
2 large Portobello mushroom caps, thinly sliced (about 3 cups)
1 1/2 teaspoons salt
1 pound trimmed flank steak, sliced as thinly as possible (preferably on a slicer)
1/2 teaspoon freshly ground black pepper
1 1/2 cups grated pepper-Jack cheese
2 soft-crusted long baguettes, or 4 Italian-style hoagie rolls
Preheat the oven to 400F.
Heat the oil in a large non-reactive sauté pan over medium high heat. Add the onions and cook until soft, about 5 minutes. Add the mushrooms and 1 teaspoon of the salt and sauté until tender, about 5 minutes. Add the flank steak and the remaining 1/2 teaspoon salt, and the pepper and sauté until the meat is cooked through, about 5 minutes more.
Remove the pan from the heat. Sprinkle the cheese over top, cover the pan and set aside until the cheese melts, around 5 minutes.
Meanwhile, slice the baguettes lengthwise. Place, cut side down on a baking sheet, and toast until crisp, 4 to 5 minutes.
Fill the baguettes with the meat and cheese. Cut each into two portions. Serve immediately—with or without ketchup.