As I mentioned in my most recent post, this past week was a flurry of extended family and friends, daytrips to Philadelphia and DC, and a general east coast survey for Edward’s trip to the US. It was the first time I’ve seen monuments, museums, and even cheesesteaks through the eyes of someone else (particularly, someone British). From Valley Forge Park to the Washington Monument to the Liberty Bell, there was a distinct pro-Patriot and anti-Redcoat sentiment. In the Constitution Center’s “We the People” video, the British soldiers’ soundtrack was one of menacing drums whereas the Patriots marched to the tune of inspirational violins.
As demonstrated in The Count of Monte Cristo, wartime leaves nations and individuals on both sides broken. Sometimes, like the title character in Alexander Dumas’s novel, it means reinventing oneself. Though this cheesesteak is still distinctly Philadelphian, it incorporates French bread and Swiss cheese in the spirit of adaptability.
Historically, Britons and Americans had plenty of tension. But judging on the contentment with which Edward and I munched on our cheesesteaks this weekend, we’re pretty much all pals by now.
1 French baguette, halved long-ways
1/4 pound venison chipsteak
1/3 cup gruyere cheese, shredded
1 medium-sized onion, diced
1/4 cup Crisco
Salt and pepper to season
1. Over medium-high heat, fry off chipsteak in Crisco. (You’ll need no more than a minute frying each side; chipsteak is quite thin!) Transfer to paper towel-lined plate to absorb the grease and cover with tin foil.
*When you flip the chipsteak, be careful of the hot Crisco “jumping” up at you!
2. In same pan, fry off diced onions with a bit of salt and pepper until onions are soft and translucent, and beginning to turn golden brown.
3. Fill a baguette with the chipsteak, onions, and cheese. Pop under broiler to melt the cheese quickly.
Enjoy a venison cheesesteak with Alexander Dumas’s The Count of Monte Cristo, and check in at http://warandpeach.com for future recipes and book reviews!
2 thoughts on “The Count of Monte Crisco”
oooh. Where does one find venison chips teak?
Well, my unhelpful response is that my uncle shot a deer during hunting season and then had all of the meat frozen, but I think if you go to your local butcher he or she should have some! It may be difficult to find venison at this time of year (hunting season is late autumn), so beef chipsteak is a great alternative!