Food by the Book: Philosophy, love, steak – Muskogee Daily Phoenix

Imagine a budding philosophy professor on a tenure track at the University of Massachusetts at Lowell coming across a library built at West Wind, the private estate of American philosopher and Harvard professor William Hocking.

It's a library that had not been touched since Hocking's death in 1966; a library full of first editions of American thinkers such as Thoreau, Emerson, James, Royse, and of the European philosophers Descartes, Hobbes, and Locke; a library of precious books mildewing in the cold New England winters and the heat of summer.

American Philosophy, A Love Story, by John Kaag, (Farrar, 2016), combines Kaag's own modern existential conflict with his discovery of the story of America's brand of philosophy as seen through the writings of its most influential thinkers from 1825 to 1966.

With his marriage breaking up, Kaag's experience cataloging and storing the 10,000 volumes in Hocking's library helped him work through not only his love of philosophy, but the meaning of love itself and the idea of a life well-lived as examined by the world's most notable philosophers.

Kaag's book is as slow going as his work in Hocking's library was. The reader must digest a compendium of American thinking on idealism, naturalism, rationalism and pragmatism that has made us who we are as a nation. But it is worth every minute of discovery in the library of modern American thought.

Out here, we have our own philosophy when it comes to steak. Serve this Valentine's Day menu prepared with love for your Oklahoma philosopher.

Reach Melony Carey at foodbythebook@gmail.com or (918) 683-3694.

MARINADE FOR GRILLED STEAK

2 garlic cloves, finely minced

1/2 teaspoon dried thyme

1/2 teaspoon oregano

1/4 teaspoon cayenne

5 tablespoons soy sauce

4 tablespoons Worcestershire sauce

1/4 cup vegetable oil

1/4 cup red wine

1 teaspoon black pepper

Daddy Hinkle Dry Quick Marinade

Sprinkle steaks with Daddy Hinkle. In a 2-cup measuring cup, place remaining ingredients. Whisk until emulsified. Place steaks in zip-lock bag and pour marinade over. Seal and place in refrigerator for 6 or more hours. Remove steaks, throw marinade away. Grill over medium coals until desired doneness. Adjust quantity for amount of meat.

BROWN BUTTER MASHED POTATOES

Salt

3 1/2 pounds white or all-purpose potatoes, peeled and cut into large chunks

1 stick plus 2 tablespoons unsalted butter

1 cup milk

1/4 cup crme fraiche or sour cream

In a large pot of boiling salted water, cook the potatoes over moderate heat until tender, about 25 minutes. Drain well. Return the potatoes to the pot and cook over high heat for 1 minute to dry them out slightly. Pass the potatoes through a ricer and return them to the pot.

In a small saucepan, cook the butter over moderate heat until the milk solids turn dark golden, about 4 minutes. Add all but 2 tablespoons of the brown butter to the potatoes along with the milk and sour cream and stir well. Season with salt and stir over moderate heat until hot. Drizzle the remaining brown butter over the potatoes and serve.

RUSTIC PEAR AND APPLE GALETTE

1 refrigerated pie crust or home made

Streusel:

2/3 cup chopped walnuts

1/2 cup all-purpose flour

1/2 cup packed light brown sugar

1/2 teaspoonkosher salt

6 tablespoons cold unsalted butter, cubed

Filling:

2 Granny Smith appleshalved, cored and thinly sliced lengthwise

2 firm Bartlett pearshalved, cored and sliced lengthwise 1/4 inch thick

1/4 cup granulated sugar, plus more for sprinkling

1/4 teaspoon kosher salt

2 teaspoons fresh lemon juice

1 large egg beaten with 1 teaspoon water

Confectioners' sugar, for dusting

Preheat the oven to 400. Spread the walnuts in a pie plate and bake for about 4 minutes, until lightly browned. Let cool.

In a medium bowl, whisk the flour with the brown sugar and salt. Add the butter and, using your fingers, pinch it into the dry ingredients until the mixture resembles coarse meal. Add the walnuts and pinch the streusel into clumps. Refrigerate until chilled, about 15 minutes.

Line a rimmed baking sheet with parchment paper. In a large bowl, toss the apples with the pears, 1/4 cup of granulated sugar, the salt and lemon juice. On a lightly floured work surface, roll out the dough to a 19-by-13-inch oval. Ease the dough onto the prepared baking sheet. Mound the filling in the center of the oval, leaving a 2-inch border. Sprinkle the streusel evenly over the fruit and fold the edge of the dough up and over the filling.

Brush the crust with the egg wash and sprinkle evenly with granulated sugar. Bake the galette for 45 to 50 minutes, until the fruit is tender and the streusel and crust are golden brown. Let the galette cool. Dust with confectioner's sugar before serving. Adapted from Food and Wine, November 2015.

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Food by the Book: Philosophy, love, steak - Muskogee Daily Phoenix